TWK: This delicious sauce is perfect when prepared with tofu or chicken.
Prep Time: 5 minutes Cooking Time: 25 minutes
INGREDIENTS
1 tablespoon canola oilINSTRUCTIONS
4 cloves garlic, smashed
2 cups water
½ cup rice vinegar
¼ cup soy sauce or gluten free soy sauce
2 bay leaves
6 black peppercorns
½ teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
1. Heat the oil over medium-high heat in a medium saucepan. Add the garlic and cook until it begins to turn light brown, about 1 minute.2. Carefully add the water, vinegar, soy sauce, bay leaves and peppercorns to the garlic. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes. Discard the garlic cloves and season with salt and pepper to taste. Adobo sauce will keep in an airtight container in the fridge for up to 1 week.
