Mushroom Sisig with Tofu

Ingredients

• about 450 g Oyster Mushrooms
• 1 block Firm Tofu
• 1 medium Onion
• 1 medium Red Bell Pepper
• 2 small Green Chilies
• 2.54 cm Ginger
• 3 tbsp Soy Sauce
• 2 tbsp Calamansi Juice
• 1 tsp Liquid Smoke
• 2 tbsp Vegetable Oil
• 2 tbsp Mayonnaise
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 block of Firm Tofu into 1.27 cm cubes. Heat 1 tbsp of the Vegetable Oil in a 25.4 cm skillet over medium-high heat (about 190.6°C or 190°C). Cook the tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.
2. 2Finely chop the about 450 g of Oyster Mushrooms into small pieces. Peel and finely chop the 2.54 cm of Ginger. Peel and finely dice the 1 medium Onion. Finely dice the 1 medium Red Bell Pepper. Finely chop the 2 small Green Chilies (remove seeds if you prefer less heat).
3. 3Add the remaining 1 tbsp of Vegetable Oil to the same 25.4 cm skillet and heat over medium heat (about 162.8°C or 160°C). Add the diced Onion, diced Red Bell Pepper, chopped Green Chilies, and chopped Ginger. Cook for 5-7 minutes, stirring often, until the vegetables are softened.
4. 4Add the chopped Oyster Mushrooms to the skillet with the softened vegetables. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid, and are slightly browned.
5. 5Return the crispy tofu cubes to the skillet. Add the 3 tbsp of Soy Sauce, 2 tbsp of Calamansi Juice, 1 tsp of Liquid Smoke, 2 tbsp of Mayonnaise, 0.5 tsp of Salt, and 0.25 tsp of Black Pepper.
6. 6Stir everything together well to combine all the ingredients. Cook for another 5 minutes over medium heat (about 162.8°C or 160°C), stirring occasionally, until the sauce has thickened slightly and everything is heated through.
7. 7Serve the Mushroom Sisig with Tofu hot. It is traditionally served on a sizzling plate.

Substitutions

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