Tofu & Mushroom Adobo

Great Spring Recipe

This recipe is created by the inspiration of Dr. Ozben's favorite Filipino restaurant's dish. If you have not been to FOB kitchen in Oakland, we highly recommend their delicious food. Since Dr. Ozben does not have the recipe of their chef, the taste won't be same as the one you'd get at the restaurant. Having the sour flavor of the soy vinegar and the spicy nature of garlic, onion, chili and the sweetness of coconut milk, it is a great, well rounded spring receive that is good for the liver  the organ of the wood phase correlated with the spring.

• Add  2 tablespoon coconut oil in a pan and 1 teaspoon soy sauce with couple bay leaves and simmer it for couple minutes.

• Add some minced garlic, onion, green and red bell pepper and mix until well combined.

• Add 1 can of coconut milk, 1 tablespoon soy vinegar, half teaspoon sugar and some green chili (if you'd like more spicy flavor)

• Simmer for about 5 minutes until all vegetables are half-cooked.

• Add the mushroom and hodo soy tofu pieces (if you like fried tofu, you can first fry the tofu separately) and simmer for 5 to 10 minutes, or until mushrooms are cooked throughly.

• You can serve it with jasmine rice, enjoy !

The picture is taken from Fob Kitchen website.