Crisp Tofu & Mushroom Sisig Bowls

Name: Crisp Tofu & Mushroom Sisig Bowls
Total time: 50 min
Yield: 2 servings
Ingredients: 350 g Firm tofu; 180 g Cremini mushrooms; 80 g Red onion; 120 g Bell pepper; 2 cloves Garlic; 20 g Scallions; 1 whole Lime; 2 tbsp Mayonnaise; 1 tbsp Low sodium soy sauce; 1 tbsp Cornstarch; 2 tbsp Neutral cooking oil; 0.25 tsp Red chili flakes; 0.25 tsp Black pepper; 140 g Long grain rice; 300 ml Water

Golden tofu and mushrooms get a creamy lime finish with peppers, scallions and rice in this sisig-inspired supper.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Firm tofu350 g
Cremini mushrooms180 g
Red onion80 g
Bell pepper120 g
Garlic2 cloves
Scallions20 g
Lime1 whole
Mayonnaise2 tbsp
Low sodium soy sauce1 tbsp
Cornstarch1 tbsp
Neutral cooking oil2 tbsp
Red chili flakes0.25 tsp
Black pepper0.25 tsp
Long grain rice140 g
Water300 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy, egg and wheat. Mayonnaise may contain mustard. Check packaged products.

Method

Press and prepare

Drain tofu, wrap in a clean towel and press beneath a plate for 15 minutes. Meanwhile thickly slice mushrooms, dice onion and deseeded pepper, mince garlic and slice scallions. Keep scallion greens separate from the whites.

Cook the rice

Rinse rice and put it in a small saucepan with all the water. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.

Crisp the tofu

Pat tofu dry and cut into 1.5 cm cubes. Toss gently with cornstarch. Heat three-quarters of the oil in a wide non-stick pan over medium-high heat. Cook tofu in a single layer for 10–12 minutes, turning to brown several sides. Transfer to a plate.

Cook the vegetables

Add remaining oil and mushrooms to the pan. Cook for 5 minutes until their moisture has evaporated. Add onion, pepper and scallion whites; cook for 4 minutes. Add garlic, chili flakes and black pepper for 30 seconds, then soy sauce for 30 seconds more.

Finish off the heat

Remove pan from the heat. Whisk mayonnaise with juice squeezed from half the lime. Fold tofu and mayonnaise mixture into the vegetables just until coated. Serve immediately beside rice, topped with scallion greens and wedges of remaining lime.

Add the mayonnaise only after taking the pan off the heat. The coating should be light and creamy, not a pool of sauce.

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