Tofu and Mushroom Adobo is a Filipino dish with crispy tofu and hearty mushrooms cooked in a savory, slightly tangy sauce. It's the perfect dish for those who enjoy a meat-free alternative with traditional adobo flavors.
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What is Tofu and Mushroom Adobo?
Tofu and Mushroom Adobo is a vegan twist on the traditional Filipino adobo, the national dish of the Philippines. Instead of the usual pork or chicken adobo, this version uses tofu and mushrooms to create a hearty and satisfying meal.
Adobo is typically cooked in a marinade of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. This recipe is a delicious way to enjoy its classic flavors using a plant-based protein.
Ingredients you'll need
Notes and substitutions
- Tofu: Go for firm or extra-firm tofu, which holds its shape well after frying and acts like a sponge, soaking up all that delicious sauce in tofu adobo or adobong tokwa recipes. If you're feeling adventurous, you can also try using soy curls, cauliflower, or other veggie alternatives.
- Mushrooms: I used a combination of hearty mushrooms: king oyster, shiitake, portobello, and shimeji mushrooms. You can also use maitake, cremini, or button mushrooms, which hold up well to high heat without losing their texture and flavor.
How to make this recipe
Step 1: Prepare the tofu
Drain the tofu and cut into bite-sized pieces. Then, spread them out on a paper towel to get rid of any extra water. Let them sit for a few minutes.
Step 2: Prepare the mushrooms
If your mushrooms are very dirty, give them a quick rinse and pat them dry right away so they don’t soak up water. You can also just wipe them off with a damp cloth to get the dirt off. Slice them into large, bite-sized pieces, then set aside.
Step 3: Make the sauce
In a bowl, combine ¼ cup soy sauce, 1 tablespoon vinegar, 1½ tablespoons brown sugar, ¼ cup water, and 1 teaspoon cornstarch. Feel free to adjust the sweetness to your taste. Stir and set aside.
Step 4: Fry the tofu
In a large sauté pan or skillet, heat a thin layer of oil over medium-high heat. Shallow fry the tofu until it gets a nice, crisp crust on both sides. Then, drain them on paper towels and set aside.
As an option, you bake the tofu in the oven for a healthier alternative. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
Step 5: Sear the mushrooms
Heat up your pan on medium-high and spread out the mushrooms in a single layer. Let them cook without moving them for about 3 minutes, until they start to sear.
Flip them over to get the other side golden brown. Then, move them to one side of the pan or transfer them to a plate.
Step 6: Sauté garlic
Reduce the heat to medium and add about a tablespoon of oil. Sauté the minced garlic until golden and fragrant. Be careful not to burn the garlic.
Step 7: Add tofu and sauce
Combine the tofu and mushrooms with the garlic. Pour the sauce, then toss them together.
Simmer just until the sauce thickens slightly. Season with black pepper to taste, then turn off the heat.
Serve and enjoy your Tofu and Mushroom Adobo with steamed rice or Sinangag! As an option, you can also add a fried egg and sprinkle with chopped chives or green onion. If you have any leftovers, store them in an airtight container in the fridge.
Recipe FAQs
Adobo is a Filipino cooking method that involves marinating and cooking meat, seafood, or vegetables in a mixture of vinegar, soy sauce, garlic, and spices. It's considered by many as a national dish of the Philippines and varies regionally.
Hearty mushrooms like shiitake, button, king oyster, or portobello are recommended as they hold up well to stir-frying and have textures that complement the dish. Avoid delicate mushrooms like enoki, as they can become too soft.
More adobo varieties
- Adobong Sitaw: This variation uses yardlong beans (sitaw) as the main ingredient, cooked in a classic adobo sauce.
- Adobong Talong: This variation uses eggplant (talong) as the primary ingredient, fried and simmered in adobo sauce.
- Adobong Mani: Peanuts (mani) fried in oil with garlic and then seasoned with salt.
- Adobong Kangkong: Water spinach (kangkong) stir-fried and cooked in the traditional adobo mixture.
- Adobong Itlog: Hard-boiled eggs cooked in a flavorful adobo sauce.
- Adobong Pusit: Squid cooked with vinegar and squid's ink, with a unique black color and a rich, briny flavor.
- Adobong Hipon: Shrimp cooked in a classic adobo sauce.
Other vegetable recipes you may like
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📖 Recipe
Tofu and Mushroom Adobo
Equipment
- wide skillet, largé saute pan, or wok
Ingredients
- 1 pound firm or extra-firm tofu see note
- 1 pound mushrooms see note
- 4 cloves garlic minced
- ¼ cup regular soy sauce sub: low sodium soy sauce or tamari
- 1 tablespoon cane or coconut vinegar sub: rice vinegar or white vinegar
- 1½ tablespoons brown sugar adjust to taste
- ¼ cup water more as needed
- 1 teaspoon cornstarch
- Black pepper to taste
- Neutral-flavored oil
- Scallions or chives optional garnish
- Fried garlic or shallots optional garnish
Instructions
- Drain and cut tofu into bite-sized pieces. Lay them on a paper towel to drain off excess moisture. Let it sit for a few minutes.
- If the mushrooms are very dirty, quickly rinse and pat them dry to prevent soaking. Or wipe them with a damp cloth to remove any surface dirt. Slice the mushrooms into large, bite-sized pieces, then set aside.
- In a bowl, combine ¼ cup soy sauce, 1 tablespoon vinegar, 1½ tablespoon brown sugar, ¼ cup water, and 1 teaspoon cornstarch. Mix and set aside.
- Heat a thin layer of oil in a large skillet over medium-high heat. Shallow fry the tofu until a crust forms on both sides. Drain on paper towels and set aside.
- Over medium-high heat, spread the mushrooms in a single layer. Sear them undisturbed for about 3 minutes on one side, then flip to sear the other side until golden brown. Then, move them to one side of the pan or transfer them to a plate.
- Reduce the heat to medium and add about a tablespoon of oil. Sauté the garlic until golden and fragrant, then combine with the tofu and mushrooms.
- Pour the sauce, then toss them together. Simmer just until the sauce thickens slightly, then season with pepper to taste. Turn off the heat.
Notes
- Tofu: Use firm or extra-firm tofu since it holds its shape well after frying.
- Mushrooms: I used a combination of hearty mushrooms: king oyster, shiitake, portobello, and shimeji mushrooms. You can also use maitake, cremini, and button mushrooms as they hold up well to the high heat without losing their texture and flavor.
Marion
First time cooking adobo and this was a success ! So quick and easy, with basic ingredients i akways have in my pantry. I paired with zucchini sticks and it was delish. Thank you very much !
Nora Reyes
Hi Marion, That’s amazing to hear—yay! 🎉 I’m so glad you found it quick and easy, and pairing it with zucchini sticks sounds delicious. Thanks so much for sharing!
Jme
I miss pork adobo…since I’ve been plant based this is the next best thing! Thank you!
Nora Reyes
Hello! Thank you! I totally understand—pork adobo has such a special place in our hearts. I'm so happy you found this version satisfying even while being plant-based. ❤️
Karen
Omg! I’m definitely making this!
Nora Reyes
Hi, Karen! I hope you like it!