Filipino Crispy Tofu and Mushroom Adobo – a classic Filipino adobo sauce adds flavor to this crispy tofu recipe with mushrooms! Try this simple fried tofu recipe also known as adobong tokwa!
This post is brought to you by U.S. Soy. Please join me in taking a pledge to show support for U.S. farmers and U.S. grown ingredients such as soy! Learn more about sourcing locally by visiting SupportUsFarmers.com.
Mention the words “Filipino adobo,” and for many, chicken adobo often comes to mind. But did you know that in the Philippines, you can adobo so much more? You can adobo vegetables such as long beans (adobong sitaw) and seafood such as squid (adobong pusit).
And yes, you can even adobo tofu (adobong tokwa).
Tofu is a staple in my kitchen — I keep it on hand because it’s a flexible, plant-based protein that can be used in so many dishes, which is perfect when I cook for the multiple eaters in my family. I can easily customize a dish for the ones who prefer a vegetarian version of a dish! (Like adobo!)
When I shop for staples, my goal is to support our local farmers as much as possible, whether I’m at the local farmer’s market or at the grocery store – when you’ve visited as many farms and food producers as I have over the years, you truly develop a deep appreciation for not only the hard work that goes into all of our food, but also the quality of the food when we make sustainable and local choices. Cooking with tofu, made from U.S.-grown soybean, helps to support family-owned farms.
Did you know that soybeans are the second largest crop grown here in the United States, by farmers who are just as motivated as we are for a sustainable future? 97% of U.S. farms are family owned, and our soybean farmers have been so hard at work to ensure that our shelves are stocked and families are fed around the world.
I think to the time when I lived in the Midwest and would drive through acres and acres of soybeans every time I eat a soy product. Whether you are cooking with tofu, eating edamame, or drinking soy milk, these heart healthy foods are often grown here in the U.S.. Every time we eat U.S. grown foods, we are supporting our U.S. farmers, local economies, and our food system!
I am excited to partner with U.S. Soy today to share how easy it is to cook this crispy tofu recipe that can be enjoyed as a side dish or a meal unto itself!
Crispy Tofu Recipe
A traditional Filipino adobo braises the protein in the adobo sauce until tender and flavorful, however, the beauty of tofu is that it cooks quickly and is like a sponge to flavor! So in this dish, the adobo is deconstructed, where you make the crispy tofu first, giving it just a little bit of time in the sauce before browning.
To make sure your tofu fries up nice and crispy, you need to make sure that you remove any excess moisture. The best way to do this is by wrapping the block of tofu in some paper towels and place a heavy skillet or baking dish on top and letting it rest for a few minutes.
The other secret ingredient is coating the tofu with cornstarch to help give it a golden-brown coating when you fry it.
The mushrooms can cook in the adobo sauce, and can be drizzled over top the crispy tofu right before serving!
Like any good adobo, it is delicious with rice, but it can also make a great side dish to a bigger meal. Either way, enjoy!
More Tofu Recipes to Try
Sweet and Spicy Crispy Tofu with Zucchini Noodles
Taho: Filipino Silken Tofu with Sago Pearls and Syrup
Vegetarian Pad Thai (Instant Pot)
Cheat’s Chocolate Hazelnut Mousse
Skillet Eggplant Lasagna
Vegetarian Pancit Bihon (Filipino Rice Noodles with Veggies)
Disclosure: This post was created in partnership with U.S. Soy. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Filipino Crispy Tofu and Mushroom Adobo
- 1 11.5 oz box firm tofu cut into 1-inch slices or cubes
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 3 cloves garlic mashed or finely minced
- freshly ground black pepper
- 1 tablespoon cornstarch
- 1 1/2 cups mushrooms sliced (see notes)
- 1 bay leaf
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sliced green onions for garnish, optional
- Wrap the tofu block in paper towels and set on a plate. Place a heavy object on top of the tofu to press it down (for example, a large skillet with a few cans or books on top). Let the tofu sit for 15-20 minutes so the excess water can drain. Unwrap the paper towels and cut the tofu into 1-inch slices or cubes.
- In a glass or non-reactive bowl, combine the soy sauce, vinegar, garlic and pepper. Gently add the tofu and coat on all sides.
- Transfer the tofu cubes to another bowl. Add the cornstarch and gently toss to coat the tofu. It will get pasty, and that is okay. Set aside and let it rest for about 5-10 minutes.
- While the tofu rests, marinate the mushrooms in the sauce.
- In a large non-stick skillet, heat the oil over medium-high heat. Working in batches so you don't crowd the pan, add the tofu and cook for 3 minutes on each side, until browned and crispy. Transfer the cooked tofu to a plate or bowl. If you need to add more oil in between batches, you can.
- Add the sauce and the mushrooms to the pan, along with the bay leaf. Bring to a bubble then lower heat to a simmer and cook for about 5 minutes, or until the mushrooms are fork tender.
- Drizzle the sauce and mushrooms over the crispy tofu and serve hot over rice. Garnish with green onions, if you wish.