Tofu and Mushroom Adobo
Tofu and Mushroom Adobo
Ingredients
- 500 g firm tofu, sliced
- 100 g shiitake mushrooms, sliced
- 1 large potato, cubed
- 10 cloves garlic, smashed
- 4 pcs bay leaves
- 1/2 teaspoon peppercorns, whole
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/2 cube Knorr Chicken Cube, crumbled
- 1 cup water
- 2 tablespoons fried garlic, for garnish
- 2 tablespoons cooking oil, as needed for frying
Instructions
- 1
Prepare all ingredients: Slice the 500g firm tofu into desired pieces, slice the 100g shiitake mushrooms, cube the 1 large potato, and smash the 10 cloves of garlic.
⏱️ 10 min
- 2
Heat 1-2 tablespoons of cooking oil in a large pan over medium-high heat. Pan-fry the sliced tofu until golden brown and slightly crispy on all sides. Once cooked, remove the tofu from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 3
In the same pan, add a little more oil if needed, then add the cubed potato. Fry the potatoes until they are cooked through and lightly browned. Remove the potatoes from the pan and set them aside with the tofu.
⏱️ 6 min
- 4
Still in the same pan, add the sliced shiitake mushrooms and stir-fry until they are tender and slightly browned. Remove the mushrooms from the pan and set them aside.
⏱️ 4 min
- 5
With any remaining oil in the pan, add the 10 cloves of smashed garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Pour in the 3 tablespoons of soy sauce and 2 tablespoons of vinegar. Add the 1 tablespoon of sugar.
⏱️ 1 min
- 7
Add the 4 bay leaves and 1/2 teaspoon of whole peppercorns to the sauce mixture.
⏱️ 1 min
- 8
Crumble half a cube of Knorr Chicken Cube directly into the pan.
⏱️ 1 min
- 9
Add 1 cup of water and stir the mixture well to combine all the ingredients and dissolve the chicken cube.
⏱️ 1 min
- 10
Return the fried tofu, potatoes, and mushrooms to the pan with the adobo sauce.
⏱️ 1 min
- 11
Stir gently to ensure all the tofu, potatoes, and mushrooms are thoroughly coated with the adobo sauce.
⏱️ 1 min
- 12
Bring the mixture to a simmer. Cook uncovered for about 5 minutes, then cover the pan and continue to simmer for another 5-10 minutes, or until the potatoes are tender and the sauce has reduced to your desired consistency.
⏱️ 10 min
- 13
Serve the Tofu and Mushroom Adobo hot, garnished generously with fried garlic.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu and Mushroom Adobo
- 500 g firm tofu, sliced
- 100 g shiitake mushrooms, sliced
- 1 large potato, cubed
- 10 cloves garlic, smashed
- 4 pcs bay leaves
- 1/2 teaspoon peppercorns, whole
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/2 cube Knorr Chicken Cube, crumbled
- 1 cup water
- 2 tablespoons fried garlic, for garnish
- 2 tablespoons cooking oil, as needed for frying
Instructions
- 1
Prepare all ingredients: Slice the 500g firm tofu into desired pieces, slice the 100g shiitake mushrooms, cube the 1 large potato, and smash the 10 cloves of garlic.
⏱️ 10 min - 2
Heat 1-2 tablespoons of cooking oil in a large pan over medium-high heat. Pan-fry the sliced tofu until golden brown and slightly crispy on all sides. Once cooked, remove the tofu from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 3
In the same pan, add a little more oil if needed, then add the cubed potato. Fry the potatoes until they are cooked through and lightly browned. Remove the potatoes from the pan and set them aside with the tofu.
⏱️ 6 min - 4
Still in the same pan, add the sliced shiitake mushrooms and stir-fry until they are tender and slightly browned. Remove the mushrooms from the pan and set them aside.
⏱️ 4 min - 5
With any remaining oil in the pan, add the 10 cloves of smashed garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
⏱️ 1 min - 6
Pour in the 3 tablespoons of soy sauce and 2 tablespoons of vinegar. Add the 1 tablespoon of sugar.
⏱️ 1 min - 7
Add the 4 bay leaves and 1/2 teaspoon of whole peppercorns to the sauce mixture.
⏱️ 1 min - 8
Crumble half a cube of Knorr Chicken Cube directly into the pan.
⏱️ 1 min - 9
Add 1 cup of water and stir the mixture well to combine all the ingredients and dissolve the chicken cube.
⏱️ 1 min - 10
Return the fried tofu, potatoes, and mushrooms to the pan with the adobo sauce.
⏱️ 1 min - 11
Stir gently to ensure all the tofu, potatoes, and mushrooms are thoroughly coated with the adobo sauce.
⏱️ 1 min - 12
Bring the mixture to a simmer. Cook uncovered for about 5 minutes, then cover the pan and continue to simmer for another 5-10 minutes, or until the potatoes are tender and the sauce has reduced to your desired consistency.
⏱️ 10 min - 13
Serve the Tofu and Mushroom Adobo hot, garnished generously with fried garlic.
⏱️ 1 min