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Drain the tofu well and press to remove excess moisture. Slice into small cubes, about ½ to ¾ inch.
Heat enough oil in a pan or wok over medium heat to lightly cover the surface.
Add the tofu and pan-fry until lightly golden and crisp around the edges. Avoid over-frying since this can dry out the tofu.
In the same pan, add 1–2 tbsp oil. Add the onion and garlic and stir-fry until fragrant. Add the chili if you want heat.
Add the pan-fried tofu back to the pan. Season with vegetarian oyster sauce, vegan mayo, brown sugar, ground pepper, liquid seasoning (optional but highly recommended). Stir until everything is well coated in the savory sauce.
Taste and adjust—tofu dishes always benefit from tweaking the sweetness, umami, or pepper to your preference.
Turn off the heat and finish with calamansi or lime juice to brighten the dish. Serve hot with Sinangag or Filipino garlic rice or plain steamed rice.