Photo credit: www.epicurious.com
Step 1
To begin, take a 14-oz. (400 g) block of extra-firm tofu and wrap half of it in a clean kitchen towel or paper towel. Place it on a rimmed plate or shallow bowl. Apply weight on top—this could be a cutting board or a heavy can—and let it sit for at least 30 minutes to allow excess moisture to be pressed out. Once done, unwrap the tofu and pat it dry before crumbling it into small pea-sized pieces.
Step 2
While the tofu is being pressed, prepare the aromatic ingredients. Thinly slice 5 peeled garlic cloves either lengthwise or crosswise. Chop a medium red onion or 2 shallots into small dice. Next, slice 2 scallions, trimming the root ends, into rounds measuring ½” to 1″ (1–2 cm) thick; these will be used as a garnish. Take 2 red chile peppers, remove their stems, slice them in half lengthwise, and scoop out the seeds for a milder taste if desired. Finely chop the chiles and set aside.
Step 3
If you have 1 lb. (455 g) of oyster mushrooms, separate them gently into large flat pieces. Clean them thoroughly along with 1 lb. (455 g) of shiitake caps if preferred. Place in a sizable mixing bowl and dust with ½ cup (75 g) of potato starch or 60 g of rice flour, tossing gently to ensure an even coating.
Step 4
Next, heat a large cast-iron skillet over medium-high heat. A simple way to test the heat is by adding a drop of water—if it bounces and evaporates, the skillet is ready. Pour in ¼ cup (60 ml) of neutral oil such as vegetable, canola, or avocado oil. Working in batches, carefully arrange the mushrooms in the skillet in a single layer. Cook for approximately 6 to 7 minutes on each side until they achieve a golden brown and crispy texture. Remove and place them on a cutting board to cool, then chop into pieces measuring ½” to 1″ (1–2 cm) and set aside.
Step 5
In the same skillet, heat another ¼ cup (60 ml) of neutral oil over medium-high heat. When the oil shines and is hot, add the crumbled tofu, spreading it out evenly in the pan. Cook until it starts to firm up and crisp, which should take around 8 to 10 minutes, then flip to crisp the other side for another 10 minutes. Once done, transfer the tofu to a clean bowl, season with kosher salt, and gently mix.
Step 6
Return the cast-iron skillet to the heat, this time over medium heat. Add the diced onions and sliced garlic, sautéing for about 2 minutes until they become translucent. Introduce the previously cooked tofu and mushrooms into the mix, stirring well. Incorporate the chopped chiles, 2½ Tbsp. of soy sauce, 1 Tbsp. of vegan mayonnaise, and roughly 1 tsp. of kosher salt, mixing thoroughly. Continue to cook for another 3 to 4 minutes, stirring occasionally, until the ingredients are well blended and the mayonnaise is fully incorporated. Serve hot from the skillet, garnished with scallions and a splash of lime juice. Pair this dish with steamed rice.
Source
www.epicurious.com