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Vegan "Chicken" Adobo

Joanne Molinaro
My vegan (and slightly Korean) twist on a traditional Filipino dish!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Filipino
Servings 8 drumsticks
Calories 184 kcal

Ingredients
  

  • 14 oz can jackfruit, in brine
  • 16 oz extra firm tofu twice frozen, thawed, and pressed
  • 2 tbsp potato starch plus more for coating
  • 1 large parsnip
  • 2 tbsp oil
  • 4 to 5 cloves garlic minced
  • 1 cup onion chopped
  • 1 medium potato chopped
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/2 cup vegetable stock
  • 2 tbsp brown sugar
  • 1 tbsp gochugaru
  • 1 tbsp black peppercorns
  • 3 bay leaves

Instructions
 

  • Remove the jackfruit from the can and rinse and dry. Remove the seeds that are often buried inside the fleshy parts of the fruit.
    14 oz can jackfruit, in brine
  • Cut off the hard stems of the jackfruit, so that all your left with are the soft fibrous parts.
    14 oz can jackfruit, in brine
    cutting off hard parts of jackfruit
  • Place the jackfruit in a large container. Break off chunks of the twice frozen, thawed, pressed tofu into the container.
    16 oz extra firm tofu
    adding chunks of frozen tofu
  • Add 2 tablespoons of potato starch and mix everything together.
    1 tbsp gochugaru
    add potato starch to tofu and jackfruit
  • Dust your surface with a little more potato starch then pour the contents of the bowl out. Knead it gently until a soggy "dough" forms.
    1 tbsp gochugaru
  • Cut up the parsnip into about 2-inch long "sticks" that are about 1/2-inch thick.
    1 tbsp black peppercorns
    cut up parsnips
  • Take a chunk of the "dough" (smaller than a tennis ball, larger than a golf ball) and mold it around a parsnip stick. If the dough does not adhere to the stick, add a teaspoon more potato starch to your dough.
    1 tbsp black peppercorns, 1 tbsp gochugaru
    molding dough around parsnip stick
  • Coat the drumstick with potato starch and repeat for the remaining dough.
    1 tbsp gochugaru
    coating drumstick with potato starch
  • Add oil to a large pan over medium-high heat. When the oil gets hot (it will start to shimmer), add the drumsticks. Cook them until they are browned, about 2 minutes on all sides.
    2 tbsp brown sugar
    browning drumsticks
  • Remove the drumsticks and add garlic, onion, and potato to the pan. Cook them until they are fragrant, around 3 minutes.
    2 tbsp potato starch, 1 large parsnip, 2 tbsp oil
    add onions, garlic, and potato to pan
  • Add back the drumsticks. Next, add soy sauce, vinegar, and vegetable stock.
    4 to 5 cloves garlic, 1 cup onion, 3 bay leaves
    add soy sauce to drumsticks
  • Add brown sugar, black peppercorns, gochugaru, and bay leaves.
    1 medium potato, 1/4 cup soy sauce, 1/4 cup vinegar, 1/2 cup vegetable stock
    add gochugaru to drumsticks
  • Reduce the heat to low and allow the drumsticks and vegetables to cook until the potatoes are tender, and nearly all the liquid has cooked off, about 12 to 15 minutes.
    cook until potatoes are tender

Nutrition

Serving: 1drumstickCalories: 184kcalCarbohydrates: 30gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 528mgPotassium: 431mgFiber: 3gSugar: 6gVitamin A: 339IUVitamin C: 11mgCalcium: 72mgIron: 2mg
Keyword adobo, Filipino food
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