Best Tofu and Mushroom Sisig
Equipment
- 1 cast iron pan, wok, or non stick skillet
Ingredients
- 1 block tofu extra firm or firm, drained or pressed
- 1 piece bell pepper
- 4-6 pieces dried or fresh shiitake mushrooms sub any kind of mushroom you prefer
- 1 bulb onion medium
- 4 cloves garlic
- 2 tbsp olive oil extra virgin, divided
Sauce
- 1/4 cup vegan mayonnaise
- 1 tbsp soy sauce
- 1 1/2 tbsp vegan oyster sauce regular, if not vegan
- 1 tsp sugar
- 1 piece lime juiced
- 1 pinch black pepper
- 1 tsp vegetable stock powder we use Vegeta, sub mushroom stock powder
Instructions
- Cut the tofu in cubes. Slice or dice the vegetables. Roughly chop the aromatics. Rehydrate the mushrooms if dried then slice. Set aside
- In a small mixing bowl, combine all the sauce ingredients. Set aside.
- Heat up your pan on medium heat and drizzle in 1 tbsp of olive oil.
- Fry the tofu cubes, turning them on each side when slightly browned.Remove from pan and set aside.
- Turn up the heat to medium high. Drizzle in another tbsp of olive oil and start stir frying the vegetables, starting with the onions and garlic for about 30 seconds.
- Add in the bell peppers and mushrooms. Stir fry for 1 minute.
- Add in the fried tofu cubes. Pour in the sauce mixture and stir fry for another minute or two.
- Serve on a hot plate if preferred with a slice of lemon/lime and some chillies on the side. Enjoy!