Defrost a block of tofu and drain water. ( See instruction above on how to remove excess water in tofu)
Cut into cubes and set aside.
Prepare the other ingredients, chop onion and garlic. Prepare mushroom sauce, lemon juice and vegan mayo.
Heat cast iron pan and add 2 tbsp canola oil.
Fry tofu until golden brown and make sure no overcrowding of tofu. Set aside after frying.
On the same pan sauté onion and garlic until golden brown.
Add 1 tbsp of mushroom sauce, 3 tbsp of vegan mayo. Mix until combined.
Add fried tofu and add 1 tbsp of lemon juice. Mix together for the tofu to absorb all the flavors.
Add cayenne chili pepper, salt and pepper to taste.
Adding salt is optional as the mixture of mushroom sauce, vegan mayo and lemon juice gives a really good flavor.
Serve while it’s sizzling hot.
For leftovers, transfer in a clean container and put in the fridge. It will last for a few days and since there is mayo smell first if it’s still okay. Aquafaba mayo can last up to two weeks while soy based mayo about a week.
If using a sizzling plate, heat the plate in a stove once very hot add butter and transfer the cooked tofu drizzle with calamansi and mayo before serving.
Be careful handling the sizzling plate or cast iron as it can be very hot.
You can use homemade vegan mayo or commercial mayo.
Tip, if tofu is defrost longer hours it is so much easier to remove any excess water. No fancy tools needed using both palms can do the trick and always use firm or extra firm tofu when frying.
NutritionThese easy sizzling tofu recipe can yield up to 3 servings with 279 calories per serving. Total Fat 21.3g | Saturated Fat 2.5g | Cholesterol 0mg | Sodium 173mg | Total Carbohydrate 9.1g | Dietary Fiber 2.7g | Total Sugars 2.9g | Protein 17g | Vitamin D 0mcg | Calcium 417mg | Iron 3mg | Potassium 369mgNutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
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