Place the dried snow mushrooms in a bowl and cover with warm water. Let them soak for 15 to 20, or until they expand and become soft and pliable.

Meanwhile, place 2 tablespoons of the artificial pork seasoning, spiced vinegar, calamansi juice and dark soy sauce in a large bowl and whisk to combine.

Once the mushrooms are rehydrated, gently rinse the mushrooms under cold water to remove any excess debris.

Gently pat dry and trim off the tough yellowish base (the firm stem/core where the mushroom was attached).

Chop the mushrooms into small bite-sized pieces (aim for pieces that are roughly the same size as the chopped tofu) and place them into the bowl with the marinade. Toss gently to coat and marinate for 15 to 30 minutes.

While the mushrooms are marinating, heat 1 tablespoon of the oil in a large sauté pan or wok over medium-high heat.

Once the oil is hot, add the tofu pieces and season with the remaining tablespoon of artificial pork flavor seasoning, pepper, and red chili flakes, tossing to combine.

Cook the tofu until golden brown and crisp around the edges, 10 to 15 minutes, stirring occasionally. Remove from the pan and set aside.

To the same pan, heat the remaining 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the mushrooms and marinade, and cook for 10 to 15 minutes, stirring occasionally, until the excess moisture cooks off and the edges begin to crisp.

Reduce the heat to medium and add the peppers, onions, and chilis into the pan with the mushrooms. Stir-fry until the vegetables soften slightly, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes.

Add the reserved tofu and vegan mayonnaise to the pan and toss until everything is coated in the mayonnaise and heated through, 1 to 2 minutes.

Serve immediately with fresh calamansi or lemon wedges and enjoy!