Drain excess liquid from the tofu. I usually do this by wrapping the block in some paper towels before placing a plate or flat surface on top so the water seeps out and is absorbed by the towel.

If using dried shiitake mushrooms, soak these in hot water for 30 minutes until rehydrated. You can also leave this to soak overnight. Squeeze out the water from the mushrooms.

For all the mushrooms, you can finely mince these or process them.

Heat a large pan or skillet over medium heat. Add a little oil. Add the mushrooms and sauté for 2-3 minutes or until cooked. Turn off the heat. Set aside to cool. Cooking the mushrooms will help draw out extra moisture.

In a bowl, crumble the tofu with your hands. Add in the mushrooms and the rest of the ingredients. Mix throughly until well incorporated.

Shape 1.5 tbsp of the mixture into a small cocktail sausage-like shape. The longganisa or Filipino sausage mixture should hold up well. If it easily crumbles or falls apart, you can add 1-2 tbsp more of bread crumbs to help absorb the excess moisture.

You can also shape the sausages however way you like.

In a frying pan, add enough oil to submerge half of the sausages.

To test out the heat of the oil, you can add a small piece of the longganisa. It should immediately sizzle in the oil.

Add the longganisa in the oil. Cook the longganisa for 2-3 minutes on each side or until golden brown. Flip over and cook the remaining side.

Drain the longganisa from the oil.

Serve with the tofu scramble, garlic rice or sinangag, and vinegar for dipping. Enjoy!

I pan-fry all the longganisa and store this in an air-tight container in the refrigerator for up to 1 week.

To reheat, you can simple pan-fry these again or place them in an air-fryer.

You can cook the garlic rice and tofu scramble the same pan as the longganisa. I like to cook the garlic rice, then the tofu scramble, before the longganisa.

Heat a large wok or pan over medium. Once hot, add in the tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the longganisa.

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

This is best prepared in advance and can be stored for days.