Tempe Adobo

This is one of my new favourite comfort food. Behold the Tempe Adobo. It’s delicious, comforting, easy to make and it’s a one pot meal.

What’s not to like?

Tempe Adobo Adobo is a Phillipino/ Spanish dish where they cook food in a stock (or sauce) and vinegar to preserve and enhance its flavor. It is usually made with meat but I have found that tempe and mushroom make the perfect meat replacement without sacrificing that savoury flavour

Tempe Adobo

Tempe Adobo
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 tablespoon coconut oil
  • 1 packet (250g) of raw tempe, diced
  • 5 garlic cloves, diced
  • 1 red onion, diced
  • 2 cups sliced oyster mushrooms
  • 2 cups broccoli florets
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 3 tablespoons coconut sugar
  • 4 bay leaves
  • 2 teaspoon whole peppercorns
  • 4 cups vegetable stock
  • 1 ½ cups brown rice
  1. Heat the coconut oil in a large pot over medium-high heat. Cook tempe pieces until golden brown on both sides, then remove. Stir in the red onion and garlic; cook until they soften and brown, about 6 minutes.
  2. Pour in vinegar, soy sauce, vegetable stock, peppercorn, and bay leaf. Add the tempe and rice, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is cooked, about 30 minutes.
  3. Stir in broccoli florets and mushrooms, cover for 5 minutes until broccoli and mushroom is cooked through

Tempe Adobo

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x

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