Sisig has a mix of savory, bitter, and fatty flavors which can be signature markers of Filipino cooking. This vegan model from the Filipino Vegan cookbook captures all of these signature flavors with tangy calamansi juice, coconut vinegar, and fiery chilis, whereas utilizing tofu, mushrooms, and bean curd because the meaty vessel.
What you want:
4 tablespoons soy sauce
2 tablespoons coconut vinegar
1 teaspoon brown sugar
½ tablespoon calamansi juice
Canola oil, for cooking
1 (16-ounce) package deal agency tofu, reduce into small cubes
4 cloves garlic, peeled and minced
1 medium yellow onion, peeled and minced
¼ teaspoon salt
½ cup oyster mushrooms, cubed
2 king oyster mushrooms, cubed
2 inexperienced chili peppers, sliced
¼ teaspoon black pepper
1 cup crushed, fried beancurd sheet
2 purple Thai chilis, sliced for garnish
½ small purple onion, peeled and minced for garnish
Vegan mayo, for drizzling
What you do:
- In a medium bowl, mix soy sauce, coconut vinegar, brown sugar, and calamansi juice.
- In a big pan over medium warmth, add sufficient oil to cowl base of pan. As soon as sizzling, fry tofu till golden and crispy on all sides.
- Cut back warmth to low, add garlic, and prepare dinner till golden. Combine in onions and salt, and prepare dinner till onions have softened.
- Improve warmth to excessive and add mushrooms. Combine properly and prepare dinner till water launched by mushrooms evaporates. Combine in chili pepper, black pepper, and beancurd sheet. Cut back warmth to low and stir in soy sauce combination.
- Take away from warmth and serve sizzling with a garnish of purple chili, onions, and a drizzle of vegan mayo.
