Japanese people generally don’t like vinegar. Actually, if you go around the local supermarket, you’ll see sushi vinegar (which is quite sweet); normal vinegar; and imported balsamic, rice wine, et cetera kinds of vinegar. However, the normal vinegar available at least in my area, has about, I guess, 25% the sourness and acidity of vinegars we have in my country. So when I cooked it for myself, I ended up using a lot of it to achieve the sourness I craved for. However, this recipe is the one I cooked for my husband to taste so I used less vinegar.
He said it was fine, but I say it's perfect!
tofu, 2 blocks
paprika (minced), 75 g
bell pepper (minced), 50 g
shiitake mushroom (rehydrated, minced), 5 g
ginger (grated), 3 g
soy sauce, 1 tbsp
vinegar, 3 tbsp
mushroom powder, ¾ tsp
VCP, 2 tsp
dried chili flakes
Put a pan over medium high to high heat.
Crush tofu into small bits until it resembles ground meat. Toss it into the pan. Mix from time to time to avoid burning. Keep on mixing until excess moisture from tofu is dried up and some bits are lightly browned. I guess this will last for 5-10 minutes.
Pour in the oil then toss in the shiitake mushroom bits. Stir-fry for 2-3 minutes.
Lower the fire to medium then pour in the soy sauce and mix well.
Toss in the ginger and season with black pepper and VCP.
Toss in the bell pepper, paprika and dried chili flakes. Stir-fry for 5 to 8 more minutes, while mixing every minute or so.
Sprinkle mushroom powder then pour the vinegar over the tofu. Let stand for about 30 seconds then mix well for a minute or two.
Turn off heat. Serve hot!
Tips and tricks
Freeze-thawing the tofu will render it quite tough resulting in a somewhat meaty texture. I do this especially when I’m attacked by THS (Tofu Hoarding Syndrome) and buy too much tofu that we cannot consume until they expire. A day before the tofu expires, I remove it from the package, throw away the excess water, put it in a clean food container or plastic then squeeze it into the freezer and it will be okay until the following months. I then transfer it to the fridge the night before I use it— the following morning, it becomes completely thawed and ready for cooking.
I usually make a lot of tofu sisig on weekends then pack them in food bags and freeze them. From my experience, they were perfectly okay after two weeks. I guess it can last longer than that but my self- can last only up to that. ^_^; However, I'd suggest packing them in small parts so that you won't have to thaw and contaminate the whole thing when you want to eat just a few spoonful.