Name: Vegan Mushroom and Fried Tofu Sisig
Ingredients: 0.5 cup olive oil, divided; 6 large (6 ounces total) fresh king trumpet mushrooms, cut into small cubes (about 6 cups); 4 cups fresh shiitake mushrooms (from 2 [3 1/2-ounce] pkg.), cut into small cubes (about 2 cups); 18 ounces firm fried tofu (from 2 [12-ounce] pkg.), cut into small cubes (about 4 cups); 0.25 cup plus 2 tablespoons sherry vinegar; 4 pepperoncini salad peppers, sliced into thin rings (1/3 cup), plus more for garnish; 1 (4-inch) piece fresh ginger, peeled and minced (1/4 cup); 0.25 cup light soy sauce; 3 large garlic cloves, minced (2 Tbsp.); 2 teaspoons granulated sugar; 2 teaspoons kosher salt; 2 fresh Thai red chiles, unseeded and finely chopped (1 teaspoon); 0.5 teaspoon black pepper; 2 cups diced red onion (from 2 medium [8-ounce each] onions); 0.25 cup vegan mayonnaise; 0.25 cup fresh lime juice (from 2 limes) or calamansi juice (from 1 [10-ounce] container); 3 scallions, sliced into 1/8- x 1/16- x 2 1/2-inch thin matchsticks (1/4 cup), plus more for garnish

Ingredients

0.5 cup olive oil, divided
6 large (6 ounces total) fresh king trumpet mushrooms, cut into small cubes (about 6 cups)
4 cups fresh shiitake mushrooms (from 2 [3 1/2-ounce] pkg.), cut into small cubes (about 2 cups)
18 ounces firm fried tofu (from 2 [12-ounce] pkg.), cut into small cubes (about 4 cups)
0.25 cup plus 2 tablespoons sherry vinegar
4 pepperoncini salad peppers, sliced into thin rings (1/3 cup), plus more for garnish
1 (4-inch) piece fresh ginger, peeled and minced (1/4 cup)
0.25 cup light soy sauce
3 large garlic cloves, minced (2 Tbsp.)
2 teaspoons granulated sugar
2 teaspoons kosher salt
2 fresh Thai red chiles, unseeded and finely chopped (1 teaspoon)
0.5 teaspoon black pepper
2 cups diced red onion (from 2 medium [8-ounce each] onions)
0.25 cup vegan mayonnaise
0.25 cup fresh lime juice (from 2 limes) or calamansi juice (from 1 [10-ounce] container)
3 scallions, sliced into 1/8- x 1/16- x 2 1/2-inch thin matchsticks (1/4 cup), plus more for garnish

Steps

Heat 2 tablespoons of the oil in a large skillet over high. Add trumpet mushrooms, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a large bowl. Do not wipe skillet clean. Add 2 tablespoons of the oil to skillet; heat over high. Add shiitake mushrooms; cook, stirring occasionally, until softened, about 4 minutes. Transfer to trumpet mushrooms in bowl. Do not wipe skillet clean. Add 2 tablespoons of the oil to skillet; heat over high. Add tofu; cook, stirring occasionally, until tofu is browned with a nice crust on some pieces, about 4 minutes. Transfer to bowl with mushrooms.
Add sherry vinegar, pepperoncini peppers, ginger, soy sauce, garlic, sugar, salt, Thai chiles, black pepper, and 1 3/4 cups of the onion to bowl with mushrooms and tofu; stir to combine.
Wipe skillet clean. Add 2 tablespoons of the oil to skillet; heat over high. Add mushroom-tofu mixture; cook, stirring occasionally, until mixture starts caramelizing, 3 to 5 minutes. Remove from heat.
Whisk together mayonnaise and lime juice in a small bowl; drizzle evenly on top of Sisig mixture in skillet. Top with remaining 1/4 cup red onions; garnish with additional pepperoncini and scallions. Stir together while the skillet is still sizzling, and enjoy.