Tofu and Mushroom Adobo (Easy Filipino Vegan Adobo)
Crispy tofu and mushrooms cooked in a garlicky, savory adobo sauce.
Servings 6
Calories 102kcal
Cost $5-$7
Equipment
- Wide pan
Ingredients
- 1 pound firm or extra-firm tofu
- 1 pound mushrooms
- 4 cloves garlic minced
- ¼ cup soy sauce
- 1 tablespoon cane or coconut vinegar
- 1½ tablespoons sugar adjust to taste
- ¼ cup water more as needed
- 1 teaspoon cornstarch
- Black pepper to taste
- Neutral oil
Instructions
- Pat the tofu dry and cut into bite-size pieces.
- Wipe the mushrooms clean (or quick rinse and pat dry). Cut into large pieces.
- Mix the soy sauce, vinegar, sugar, water, and cornstarch. Set aside.
- Heat oil over medium-high. Fry the tofu until golden and crisp. Remove and set aside.
- In the same pan, spread the mushrooms in a single layer. Sear until lightly browned, then set aside.
- Lower heat to medium and add a little oil. Sauté garlic until fragrant.
- Add tofu and mushrooms to the pan. Pour in sauce and mix.Simmer just until the sauce thickens. Season with black pepper. Turn off heat.
Notes
- Tofu: Use firm or extra-firm so it holds its shape.
- Mushrooms: Choose hearty types that won’t fall apart.
- Soy sauce: Taste before adding more — brands vary and it’s easy to oversalt.
- Don’t crowd mushrooms or they’ll steam.
- Press tofu well so it crisps better.
- Simmer just until the sauce thickens — don’t overcook.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 10g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 549mg | Potassium: 273mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg