Description
Today we are veganizing the famous Kapampangan dish, sisig! This recipe is made with crispy tofu mixed with spicy peppers and other aromatics and is packed with so much flavor! Crispy tofu is used in place of meat but don’t let that fool you; it’s crispy, delicious, and easy to prepare.
Ingredients
Tofu
- 2 blocks extra-firm tofu
- 1/4 cup cornstarch
- 2 tablespoons soy sauce (or tamari)
- Pinch of salt and white pepper
- 6 tablespoons avocado oil
- 6 black peppercorns
- 3 bay leaves
Sauce
- 3 tablespoons vegetable broth
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon vegan oyster sauce (optional)
- 1/2 tablespoon white vinegar
- 1 teaspoon organic sugar
- 1/4 teaspoon ground black pepper
- Pinch of salt
Remaining Ingredients
- 4 cloves garlic, minced
- 1/2 red onion, diced
- 1–2 jalapeños, chopped (with seeds removed if desired)
- 2 Thai chilies, diced
- 1 bell pepper, diced
- 6 oz. baby bell mushrooms (or a variety of choice), finely diced
- 1/2 tablespoon grated ginger (packed)
- 2 tablespoons vegan mayonnaise
- 1 tablespoon calamansi juice (or lime or lemon juice)
- ½ cup green onion
- Optional: 1/3 cup vegan Chicharrón, crumbled (I used Vegetari)
- Salt, as needed to taste
Instructions
- Press the tofu. Once pressed, cut into small cubes and transfer to a large bowl.
- Add the soy sauce, salt, white pepper, and gently mix. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
- In a large pan over medium-low, add the oil. Once heated, fry the peppercorns and bay leaves until the bay leaves begin to brown. Remove them and discard.
- Add the tofu cubes and fry until golden. Remove the fried tofu from the pan and set it aside.
- To a small bowl, mix the vegetable broth, soy sauce, white vinegar, sugar, black pepper, and a pinch of salt. Set aside.
- In the same pan that you fried the tofu, with the excess oil over medium heat, add in the garlic, all but 3 tbsp of the red onion, peppers, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes.
- Add the mushrooms and ginger, and cook until the mushrooms are soft and reduced in size.
- Mix in the sauce mixture and cooked tofu. Season with additional salt as needed.
- Add the vegan mayonnaise, reserved red onion, calamansi juice, and green onion.
- Top with vegan Chicharrón crumbles and enjoy!
Notes
- If preferred, white or yellow onion can be used in place of the red onion.
- We like to use extra-firm tofu for this recipe, but firm should also work.
- To press tofu, you can either use a store-bought tofu press or use this method here.
- This recipe was adapted from Foodie Takes Flight.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Filipino
