I haven’t dialed in my Adobo recipe yet. My two attempts were both too salty, so not ready to unleash on the world. Been talking with Filipino friends for tips. A number of folks have said that Adobo is better after spending a day in the fridge as the flavor infuses deeper into the chicken.
I’m thinking of experimenting in camp with General Tso’s Tofu and Panang Tofu, induction wok style. These are usually made with chicken, but I’ve always like fried tofu. Would use peanut oil, so some may need to beware.
