Remove the tofu from its packaging and place it on a paper towel or a press to drain excess moisture.

Put all ingredients, except the oil, water, and tofu, into a food processor.

Pulse to chop the ingredients until they reach the size of a small dice.

Remove the veggies from the processor, place them into a bowl, and set aside.

Cut the tofu into eight slices.

Pour the oil into a non-stick pan and heat until hot but not smoking.

Carefully slide the tofu slices into the pan and sauté them until they reach a pale golden color, turning them once or twice.

Remove the tofu from the pan, place it on a paper towel-lined plate, and allow it to cool enough to handle.

Once the tofu is cool, roughly chop it with a knife. You can also use a food processor but don't overdo it, or it will become a paste.

Mix the chopped tofu and the wet mixture together, and taste to see if you need to adjust the seasonings. At this point, add more adobo sauce, chili powder, or salt.

Cover the bowl and marinate in the refrigerator for at least four hours or overnight.

After the mixture has marinated, add 1/2 cup water and sauté it in a large pan over medium heat for 20 minutes or so.

Taste again and season if necessary.