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Air-Fried Tempeh & Eggplant Adobo: A Filipino-Inspired Vegan Delight
Experience the rich flavors of Filipino Adobo with this air-fried tempeh and eggplant recipe. A vegan, nutrient-packed twist on a classic dish!
Dive into the vibrant world of Filipino cuisine with our Air-Fried Tempeh & Eggplant Adobo. This vegan masterpiece marries the hearty texture of tempeh with the rich, earthy flavors of eggplant, all enhanced by a tangy and savory adobo sauce. By using an air fryer, we capture the essence of traditional cooking methods while keeping this dish light and healthfully indulgent.
Tempeh, a fermented soy product, is a powerhouse of protein and probiotics, making it an excellent plant-based alternative to meat. Eggplant, often celebrated for its versatility and nutrient density, complements the tempeh with its ability to absorb flavors effortlessly. Combined, these ingredients create a dish that is not only delicious but also packed with vitamins, fiber, and minerals, supporting a balanced diet.
Air frying ensures that these ingredients achieve the perfect balance of crispness and tenderness without excessive oil. This method preserves the nutrients while enhancing the natural flavors, making this dish an ideal choice for those seeking a healthy, flavorful meal.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
375 kcal
per serving
Cuisine
Chinese
Experience the rich flavors of Filipino Adobo with this air-fried tempeh and eggplant recipe. A vegan, nutrient-packed twist on a classic dish!
Ingredients
- • tempeh: 8 ounces, cut into 1-inch cubes
- • eggplant: 1 medium, cut into 1-inch cubes
- • soy sauce or tamari: 1/3 cup
- • apple cider vinegar: 1/4 cup
- • garlic: 4 cloves, minced
- • bay leaves: 2
- • black peppercorns: 1 teaspoon
- • coconut sugar: 1 tablespoon
- • olive oil: 1 tablespoon
- • scallions: 2, chopped (for garnish)
- • sesame seeds: 1 tablespoon (for garnish)
Instructions
- 1 Preheat your air fryer to 360°F (182°C).
- 2 In a mixing bowl, combine soy sauce, apple cider vinegar, minced garlic, bay leaves, black peppercorns, and coconut sugar. Stir until the sugar dissolves and set aside as the marinade.
- 3 Add the tempeh and eggplant cubes to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes to absorb the flavors.
- 4 Lightly brush the air fryer basket with olive oil to prevent sticking. Arrange the marinated tempeh and eggplant in a single layer in the basket. Set aside any remaining marinade.
- 5 Air fry for 12-15 minutes, shaking the basket halfway through to ensure even cooking, until the tempeh and eggplant are golden brown and tender.
- 6 Transfer the cooked tempeh and eggplant to a serving dish. Drizzle some of the remaining marinade on top for extra flavor. Garnish with chopped scallions and sesame seeds before serving.
Serving Suggestions
- • Serve your Air-Fried Tempeh & Eggplant Adobo with a side of steamed jasmine rice or quinoa to soak up the tangy adobo sauce. For a refreshing contrast, pair it with a simple green salad dressed with a light vinaigrette. To complete the meal, enjoy it with a glass of infused water—try cucumber and mint for a cooling effect. For a Filipino-inspired feast, consider serving alongside pickled vegetables or atchara, which adds a sweet and sour balance to the savory adobo flavors. A cup of green tea would also complement the meal beautifully, aiding digestion and enhancing the overall dining experience.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tempeh and eggplant back in the air fryer at 350°F (175°C) for 5-7 minutes, or until warmed through, to maintain their crispy texture. Avoid microwaving, as it can make the tempeh and eggplant soggy and diminish the dish's flavor and nutritional quality.
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