Adobo vs. Adobado: What's the Diff?
A savory, tangy Filipino-inspired dish featuring cremini mushrooms and firm tofu braised in a classic adobo sauce with soy sauce, vinegar, garlic, and bay leaves. A delicious plant-based take on a beloved classic.
Ingredients
- 200 g firm tofu pressed and cubed
- 200 g cremini mushrooms quartered
- 60 ml soy sauce regular or low-sodium
- 60 ml white vinegar cane or distilled
- 3 cloves garlic minced
- 1 tsp black peppercorns crushed or whole
- 2 leaf bay leaves dried
- 1 tbsp vegetable oil for frying
- 120 ml water or vegetable broth
- 1/2 tsp sugar optional
Instructions
- Heat the vegetable oil in a large pan or pot over medium heat. Add the pressed and cubed tofu and cook until golden brown and slightly crispy on all sides. Remove the tofu from the pan and set aside.
- Add the minced garlic to the same pan and sauté for about 1 minute until fragrant. Be careful not to burn it.
- Stir in the soy sauce, white vinegar, water or vegetable broth, crushed black peppercorns, and bay leaves. If using, add the optional sugar. Bring the mixture to a gentle simmer.
- Return the cooked tofu to the pan, along with the quartered cremini mushrooms. Ensure the tofu and mushrooms are submerged in the sauce.
- Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally. The mushrooms should become tender, and the sauce will slightly reduce and thicken.
- Before serving, remove the bay leaves. Serve the Vegetarian Mushroom & Tofu Adobo hot with steamed rice.
Notes
Serve this flavorful adobo hot with steamed white rice to soak up the delicious sauce. For added freshness and nutrition, you can stir in a handful of fresh spinach or bok choy during the last few minutes of simmering. Adjust the amount of vinegar and soy sauce to your preference, and a pinch of sugar can balance the tartness.