CREAMY TOKWA’T MUSHROOM ADOBO
|4 blocks||tofu, diced and fried until crispy|
|1 can||mushrooms, sliced into quarters|
|1 tsp||black peppercorns|
|⅓ cup||Maggi Soy Sauce|
|1 pack||NESTLÉ All Purpose Cream 250mL|
|1||small red onion, diced into small pieces|
|1||small green chili, sliced|
|2 Tbsp||vinegar (optional)|
- Place the fried tofu and mushrooms together in a bowl.
- To make the sauce, pour the vinegar and add in the peppercorns and bay leaves into a pan. Bring to a boil and cook for 2-3 minutes. Add in the soy sauce and simmer for another 2 minutes.
- Turn off the heat and slowly whisk in NESTLÉ All Purpose Cream one tablespoon at a time to ensure smoothness. Once the sauce begins to become creamy, about half way through the pack, pour in the rest of NESTLÉ All Purpose Cream and whisk well until fully combined and smooth.
- Pour the sauce over the tofu and mushrooms. Garnish with red onions and green chili and drizzle 2 Tbsp of vinegar on top to add that extra touch of sourness.