Prepare the tofu by pressing it to remove excess water. Place the tofu between paper towels or a clean kitchen towel, and place a heavy object, such as a cast iron skillet, on top. Let it sit for about 30 minutes to remove excess moisture.

Once the tofu is pressed, cut it into small ½ inch cubes (just over 1 cm.)

In a large pan or wok, heat 2 tablespoons of canola oil or other neutral-tasting cooking oil over medium-high heat.

After 60 seconds when the oil is hot, add the tofu cubes and cook until they are golden brown and crispy on all sides. This will take about 8-9 minutes. Once cooked, using a slotted spoon or spider, remove the tofu from the pan and set it aside.

Lower the flame to medium and in the same pan or wok, melt 2 tablespoons of vegan butter.

When the butter is completely melted, add the diced red onion, minced garlic, diced red bell pepper, and sliced shiitake mushrooms to the pan. Stir-fry until the vegetables are tender and fragrant, about 5 minutes.

Using the tines of a fork, dissolve the cornstarch into the water in a small cup.

Add the cooked tofu, cornstarch mixture, and all remaining ingredients into the pan with the cooked vegetables. Stir for two minutes to coat the vegetables evenly with the sauce.

Place the tofu sisig into an attractive serving dish or directly in the sizzling hot pan and garnish with the thinly sliced scallions on top.