We use my mom's adobo sauce for this.
We marinate and stew the tofu until all the flavors sink in. We brown the tofu in a bit of olive oil and promptly pack in glass jars in olive oil.
Most of customers eat these tender morsels straight from the jar and use the oil for a salad. Others like to brown the tofu adobo in a pan with its own packing oil. Others brown it in a toaster-oven.
We like serving our adobo with steaming dinorado or crumble it over a salad.
Shelf stable for three (03) years. NO preservatives. NO MSG. NO chemical additives.
Refrigerated after opening, it will last up to 2 months after opening and refrigerated.
