Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 500 grams of seitan cubes with 1/4 cup of soy sauce, 1/4 cup of cane vinegar, and 1 tablespoon of crushed black peppercorns for at least 30 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then sauté 1 medium finely chopped red onion until softened, followed by 8 minced garlic cloves until fragrant, about 3-5 minutes.

3. 3

   Add the marinated seitan to the pot, browning it on all sides for approximately 5-7 minutes.

4. 4

   Pour in the remaining marinade, along with 1 cup of water and 3 bay leaves, bringing the mixture to a simmer.

5. 5

   Stir in 1/2 cup of fermented rice paste (buro) into the simmering liquid, ensuring it dissolves and combines evenly with the sauce.

6. 6

   Reduce the heat to low, cover the pot, and let the adobo simmer for 25-30 minutes, or until the sauce has thickened slightly and the seitan has absorbed the flavors.

7. 7

   Optionally, stir in 2 sliced green chilies during the last 5 minutes of cooking for a slight kick.

8. 8

   Serve the Adobong Seitan sa Buro hot with steamed rice.