Roast the potatoes: Preheat oven to 400° F (204°C). Arrange potatoes in one layer over a lined baking sheet. Drizzle with oil and season with salt and pepper. Roast potatoes in the oven for 25 minutes. Then broil for 3-6 minutes, or until potatoes are nicely browned. Turn pan halfway through the broiling process. 

Brown the tofu: Heat 1 tbsp of oil over medium-high heat. Slice pressed tofu into bite-sized cubes. Add tofu to pan and coat with 2 tbsp soy sauce. Pan-fry until nicely browned. Remove tofu from pan and set aside. 

Make the adobo sauce: In a bowl, whisk together ½ cup each of water, soy sauce, and vinegar with the sugar. Set aside. 

Cook the onion & garlic: Heat an additional 1 tbsp oil in the pan.  Add sliced onion and sprinkle with salt to draw out the water and cook until golden brown. Then add minced garlic to the pan and cook until fragrant, stirring frequently to avoid burning, about 2 minutes. Add the sauce to the pan, along with the peppercorns and bay leaves. Bring to a boil, then reduce to simmer for 5 minutes. 

Add tofu and potatoes and stir well to incorporate into sauce. Simmer for 5 more minutes. Add salt and pepper, to taste, if desired. Serve with steamed jasmine rice. Enjoy!