Vegan Sisig | Filipino Tofu and Mushroom

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Sisig Ingredients:

• 400 g of extra firm tofu, chopped

• 100 g king oyster mushrooms, chopped

• 4 tbsp of shallots, sliced

• 5 cloves of garlic, minced

• 1 bird’s eye chili, chopped

• 2 tbsp of extra virgin olive oil

Sisig Sauce Ingredients:

• 2 tbsp of hoisin sauce

• 1 tbsp of soy sauce

• The juice of 4 calamansi (Filipino lime)

• 2 tbsp of vegan mayo

• Pinch of Ground Pepper

• Pinch of Garlic Powder

Sisig Recipe:

1. Chop tofu into 1 cm x 1 cm cubes.

2. In a pan, heat the olive oil over medium heat. Once the oil is warm, pan-fry the tofu in until crispy on all sides.

3. In the meantime, cut all of your other ingredients accordingly and prepare your sisig sauce (recipe directions below).

4. Once the tofu is mostly crispy, move them to the side of your pan and cook the sliced shallows in the remaining oil until it becomes fragrant and translucent.

5. Then, add your minced garlic and birdseye chili. Use season generously with ground pepper and garlic powder. Saute until the garlic and bird’s eye chili are fragrant and soft.

6. Next, add your chopped oyster mushrooms (chopped slightly bigger than your tofu, as they’ll shrink as they cook).

7. Saute everything together until the mushrooms are soft and cooked through.

8. Turn off the heat and add your sisig sauce. Mix well until all ingredients are fully coated.

9. Serve over white rice and garnish with halved calamansi and green onions.

Sisig Sauce Recipe:

1. Whisk all of the ingredients together in a bowl until well combined.