1 block tofu, whole
3 cloves garlic, chopped
1 pc. medium onion, sliced
¼ kilo native mushrooms
1 sachet Knorr Meaty Seasoning Mix
1 tbsp Knorr Liquid Seasoning
1 cup evaporated milk

For the sauce:
2 cloves garlic, chopped
½ pc medium onion, sliced
1 pc whole ginger, sliced
1 pc carrot, chopped
1 sachet Knorr Meaty Seasoning Mix
1 cup ketchup
1 cup tomato sauce
1 cup vinegar
½ cup brown sugar
1 cup evaporated milk
1 pc Knorr Fish Cubes
to taste ground black pepper
1 pc red bell pepper, chopped
1 cup pineapple chunks
2 cups button mushrooms

Start by deep frying the whole tofu until golden brown, slice and set it aside. In a separate pan, sauté the garlic, onions, carrots and native mushrooms. Sprinkle with Knorr Meaty Seasoning Mix, Knorr Liquid Seasoning and add evaporated milk. Add sliced tofu, let simmer and transfer to a plate.

Now for the sauce, sauté garlic, onions and ginger. Next, drop in carrots and sprinkle with Knorr Meaty Seasoning Mix, then add ketchup, tomato sauce, vinegar and sugar. Allow to simmer for a few minutes before adding the evaporated milk, Knorr Fish Cube, a dash of ground pepper, red bell pepper, pineapple chunks and the button mushrooms. Combine everything well while allowing to simmer. If you’re looking to win over the hearts of veggie- and meat-lovers alike, then this recipe is for you!

Cooking Diva tip:
Want to put another twist to your already extraordinary escabeche? Add a teaspoon of sesame oil in the sauce just before turning off the heat to give it a more Oriental flair!