• You can watch the video below.

Preparing the Tofu

• Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press.
  
• Afterwards, I sliced the tofu into small 1/2-inch cubes. The smaller the better—so if you can slice even small, that’d be better.
  

Sauce

• Mix all the sauce/seasoning ingredients together. Feel free to adjust to your taste.
  

Cooking the Crispy Tofu

• Heat your large pan over high heat. Add some oil to coat the surface of the pan.
  
• When hot, add in the tofu cubes. The tofu cubes should immediately sizzle when you add them in the oil. Sprinkle some salt over the tofu cubes.
  
• Leave the tofu cubes to cook over medium high until golden brown, around 4 to 5 minutes. You may beed to flip them over if pan-frying them. Repeat until all the sides are golden brown and crisp.
  
• Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have this container with a strainer on top that I use to store my oil. Since tofu are very neutral, I can still use this oil for another 1-2 times.
  

Sautéing

• Add in 1-2 tbsp of oil or vegan butter on the same pan. Alternatively, you can cook the sisig directly on a cast iron pan/sizzling plate. Over high heat, sauté the onion for 1 minute.
  
• Add in the garlic, then sauté for another minute.
  
• Add in the chiles and peppers and cook for 1-2 minutes until tender.
  
• Add in the diced mushrooms and cook for 1 minute over high heat.
  
• Afterwards, add in the crispy tofu.
  
• Pour in the sauce mix and lower to medium high heat. Mix well.
  
• Taste the sisig then season with more vegetarian mushroom oyster sauce and soy sauce, if needed.
  
• Mix everything together and leave to cook over medium heat for 1 minute.
  
• Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has beautiful coated the tofu.
  

To Serve

• Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole experience.
  
• If using a sizzling plate or cast iron pan, you can simply heat this over direct heat. Once hot and smoking, turn off the heat add 1/2 tbsp of vegan butter until melted. Add in the cooked sisig into the sizzling pan.
  
• Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or singangag (Filipino Fried Garlic Rice)!