Vegan Filipino Adobo

Ingredients

• 1 block firm tofu, pressed and torn into chunks
• 6-7 pieces cremini mushrooms or any kind, torn into chunks
• ½ cup soy sauce
• ½ cup vinegar
• ½ cup plant milk (soy milk)
• ½ cup oil (for frying)
• 1 head minimum garlic, peeled whole or roughly chopped
• 30-40 peppercorns (or freshly ground pepper)
• 1-2 tbsp coconut sugar or maple syrup, to taste
• 2-3 bay leaves

Optional Ingredients

• ½ white onion, chopped (soak in cold water 10 min to reduce strong flavor)
• 2-3 medium tomatoes, chopped
• 3-4 sprigs cilantro, chopped
• to taste salt

Instructions

1. 11.Press the tofu: Use a tofu press or wrap in a clean towel with something heavy on top for 5-10 minutes.
2. 22.Tear the pressed tofu and mushrooms into bite-sized pieces by hand.
3. 33.Heat a pan on medium to medium-high heat. Add oil and let it heat up. You'll know it's ready when you hear a sizzle.
4. 44.Fry the tofu and mushrooms until crispy and golden brown, flipping every 2-3 minutes per side, about 8-10 minutes total.
5. 55.Add the minced garlic, whole peppercorns, and bay leaves. Cook until the garlic is fragrant and pale golden on the edges. Do not brown.
6. 66.Add the vinegar-soy sauce mixture and plant milk. Once it comes to a boil, reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce has reduced by half and thickened.
7. 77.Prepare the side: Combine chopped white onion, cilantro, and tomatoes in a bowl. Sprinkle with salt and let sit 10-15 minutes before serving.