TOFU AND MUSHROOM ADOBO

Serves: 6

Prep time: 1 hour plus marinating time

Cooking time: 20 minutes

- 1 cup dried shiitake mushrooms

- 2 (300-gram) blocks firm tofu, rinsed and drained

- 3/4 cup soy sauce

- 3/4 cup cane vinegar

- 20 cloves garlic, peeled and minced, divided

- 1 teaspoon ground black pepper

- Vegetable oil

- 2 bay leaves

- 1 teaspoon black peppercorns

1. Place mushrooms in a bowl and pour in hot water. Place a smaller bowl or plate on top to keep the mushrooms submerged. Soak for 30 to 45 minutes, or until completely rehydrated. Reserve the soaking liquid for the marinade. Squeeze mushrooms and slice into quarters. Set aside. 

2. Slice each block of tofu into thick slabs then sandwich tofu between several paper towels and press gently to removes excess water. 

3. Mix soy sauce, vinegar, half of the garlic, pepper, and 3/4 cup reserved soaking liquid in a large bowl. Add mushrooms and tofu carefully; press down to keep submerged (make sure tofu doesn't break). Marinate for at least 1 hour. 

4. After 1 hour, carefully removes tofu from marinade and place between paper towels to drain excess liquid. Slice tofu into 1/2-inch-thick rectangular pieces, then halve into squares. 

5. Heat oil on a nonstick skillet over medium heat. Cook remaining garlic until golden brown. Set aside. 

6. On the same pan, fry tofu until dark brown, about 3 to 4 minutes per side. Transfer tofu to a plate. Set aside. 

7. Increase heat to high. Add mushrooms, adobo marinade, bay leaves, and peppercorns. Cook until simmering. Taste then adjust seasoning. Remove from heat. 

8. Pour mushroom and sauce over fried tofu. Top with fried garlic. 

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