Creamy Tokwa't Mushroom Adobo

Name: Creamy Tokwa't Mushroom Adobo
Total time: 40 s
Yield: 2
Ingredients: 4 pieces tofu diced and fried until crispy; 1 can mushrooms sliced into quarters; 3/4 cup Vinegar; 1 teaspoon Black Peppercorn; 5 pieces Bay Leaf; 1/3 cup MAGGI® Soy Sauce; 1 packet NESTLÉ® All Purpose Cream 250mL; 1 piece Red Onion; 1 piece Green Finger Chili; 2 tablespoons Vinegar

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Prep Time

Cooking Time

Skill Level

Intermediate

Main dish
Treenut-Free
Nuts / Peanuts-Free
Fish-free
Egg-Free
Crustaceans-Free

INGREDIENTS

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4	pieces	tofu, diced and fried until crispy
1	can	mushrooms, sliced into quarters
3/4	cup	Vinegar
1	teaspoon	Black Peppercorn
5	pieces	Bay Leaf
1/3	cup	MAGGI® Soy Sauce
1	packet	NESTLÉ® All Purpose Cream, 250mL
1	piece	Red Onion
1	piece	Green Finger Chili
2	tablespoons	Vinegar

STEPS

Step 1	Place the fried tofu and mushrooms together in a bowl.
Step 2	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.
Step 3	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.
Step 4	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.