Sizzling Mushroom and Tofu Sisig

Method

1. 1

   Wrap half of 14-oz. (400 g) block extra-firm tofu in a clean kitchen towel or paper towel and place it on a rimmed plate or shallow bowl. Top with a heavy item like a cutting board and a large can of beans or tomatoes; let sit for at least 30 minutes to press out excess water. Unwrap and pat dry. Crumble the tofu into pea-sized pieces.

2. 2

   Meanwhile, thinly slice 5 garlic cloves, peeled, either lengthwise or crosswise. Dice 1 medium red onion or 2 shallots, peeled. Slice 2 scallions, root ends trimmed, into ½"–1"-thick (1–2-cm) rounds and set aside to use for garnish. Cut the stems off 2 red chile peppers. Slice the chiles in half lengthwise; remove the seeds if you want less heat. Chop the chiles and set aside.

3. 3

   If using 1 lb. (455 g) oyster mushrooms, gently break them apart into large, flat pieces. Clean the oyster mushrooms or 1 lb. (455 g) shiitake mushroom caps. Place them in a large mixing bowl. Sprinkle with ½ cup (75 g) potato starch or (60 g) rice flour and gently toss together using your hands.

4. 4

   Heat a large cast-iron skillet over medium-high heat. To check if it’s hot enough, add a drop of water; if you see the water dancing around, let it evaporate, then pour in ¼ cup (60 ml) neutral oil, such as vegetable, canola, or avocado. Working in batches, gently place the mushrooms in the pan in a single layer, making sure they’re not sticking to each other. Fry for 6–7 minutes on each side, until golden brown and crispy. Remove from heat and transfer to a cutting board to cool. Chop the fried mushrooms into ½"–to 1"- (1–2-cm) pieces and set aside.

5. 5

   In the meantime, heat the remaining ¼ cup (60 ml) neutral oil, such as vegetable, canola, or avocado in a skillet or wok over medium-high heat. Once the oil is shimmering hot, add the crumbled tofu, making sure it’s spread out evenly. Fry the tofu until it starts to crisp up, 8–10 minutes, then toss to let the other side crisp up for another 10 minutes. Remove from heat, transfer to a clean bowl, season with kosher salt, and toss.

6. 6

   Return the same cast-iron skillet to the stovetop over medium heat, add the onions and garlic, and cook for 2 minutes or until translucent. Add the cooked tofu and mushrooms and stir to combine. Add the chiles, 2½ Tbsp. soy sauce, 1 Tbsp. vegan mayonnaise, and about 1 tsp. kosher salt and stir together until evenly mixed. Fry together for another 3–4 minutes, stirring occasionally, until the mayonnaise has been fully incorporated. Serve directly from the skillet, garnished with the scallions and a squeeze of lime juice. Serve with steamed rice.

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