Lunch time: Sizzling Tofu and Mushroom Adobo

What to do with these beautiful tofu cubes???

Make an Adobo out of 'em!

Okay, I know the photo does not show that the food sizzles. But promise it did! ;-) But it lasted a few seconds only! Deym!

I have been pondering on whether or not I should go vegetarian. A few friends of mine are, as well as one of my fave bloggers. I still went for the NOT. Hindi ko kaya nang walang karne! (I could not live without eating meat!)

Maybe soon I will try it M-W-F? T-Th-S? Nahh. I don't know! I will update you.

Anyway, I just want to share this with you all. As mentioned before, Adobo is so versatile that you can cook it in so many ways. Here's one for the vegetarians or those who, like me, simply love this dish.

On the photo:

1 pack of commercial tofu (the size was about 5 in X 3 in X 2 in)
1 can of button mushrooms, sliced, set aside

Deep fry the tofu cubes and drain, set aside and prepare the adobo sauce.

For the Adobo sauce, in a pan, I used my favorite mix of soy sauce, vinegar, spices and sugar et. al. and made it thick like a gravy by adding 1/2 teaspoon cornstarch diluted in about 1/2 cup of water. Simmer until it thickens.

Put the tofu and mushrooms on a sizzling plate and pour over the prepared sauce and you're good to go. Ready for lunch, ready for snacks, ready for just about any meal of the day, if I may say.

Please take a photo for me while it's still sizzling! :-)


I Lurve adobo 4 Life!


P.S. if you want another kind of sauce, you can try this nice bangus steak sauce on your tofu and mushrooms. This one's for you, Team Contis!