In a large non-reacting bowl, mix dark soy sauce, oyster mushroom sauce, white vinegar, chopped garlic, bay leaf, brown sugar, peppercorns and chili powder until well combined.
Add the tofu, mushroom and marinate for at least 30 minutes to 1 hour.
Remove the tofu from the marinade.
On a pan over medium high heat, add the oil and heat for about 1 minute.
Next, fry the tofu until it’s crisp and dark brown for 3 minutes on each side, then set the fried tofu in a serving bowl.
In the same pan, add the mushrooms with the adobo marinade and cook and simmer for 5 minutes.
Toss in the tofu into the sauce, put salt and pepper to taste then mix well.
Garnish with green onions and serve with steamed rice.