Philippines number one (ULAM) main course over rice of course typically consisting various types of meats and cooking methods varies by regions. For this one I use my Nanay’s signature recipe using imitation chicken drumstick to make it look extra and cook it Kapampangan Style we call Adobo’ng Tuyo (dry braised). And to you give you a little tip make extra cause Adobo tastes better next day. Just trust! Tell ’em I told ya.
Ingredients –
-1 pack extra firm tofu or mock meat substitute (l used soy drumstick as pictured)
-2-3 tbsp. cooking oil
-1 small onion (diced)
-5 garlic cloves (minced) the more the better
-1 tsp whole peppercorn or ground black pepper
-2 to 3 red chili pepper for some kick
-1 tsp brown sugar or raw cane sugar
-2 pieces bay leaves
-1/2 cup soy sauce
-1/2 cup coconut vinegar (white vinegar works too)
-1 tbsp. mushroom powder
-1 tbsp. dark soy sauce
-1 cup water
How to:
1.) First I like to air fry/baked the tofu or meat substitute until crispy it will have a nice texture on the outside once its simmering in the sauce.
2.) Next sauté onions, garlic, whole peppercorns and chili (for heat).
3.) Add soy sauce, vinegar, dark soy sauce, mushroom powder and sugar. If using ground black pepper you can add it at this moment.
4.) At this point you may taste if you want to add more soy sauce, vinegar or mushroom seasoning (bullion)
5.) Let it boil, then add the crispy tofu/mock meat and bay leaves, uncover and simmer until some of the liquids evaporates but not all so you can have some sauce to pour over your rice.