Filipino Crispy Tofu Sisig (Vegan)

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 lb extra firm tofu small pieces

Neutral oil (for frying)

Pinch salt

Sauce

1 tbsp soy sauce

1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)

1 tbsp calamansi juice (or lemon juice)

1 tsp mirin

Ground black pepper

2 tbsp water

Stir fry

1-2 tbsp vegan butter (or neutral oil)

1 medium onion (diced)

2 tsp minced garlic

1 small red bell pepper (diced)

3 jalapeños seeded and diced

2 poblano peppers seeded and diced

3 ½ tbsp fresh or rehydrated shiitake mushrooms

1/2-1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce, to taste, if needed)

soy sauce or liquid seasoning like Knorr (to taste, if needed)

2 tbsp vegan mayonnaise

1/2 tbsp vegan butter (if serving on a sizzling plate or cast iron pan)

More calamansi juice or lemon juice

Sinangag (Filipino Fried Garlic Rice or Steamed Rice)

Instructions

You can watch the video below.

Preparing the Tofu

Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press.

Afterwards, I sliced the tofu into small 1/2-inch cubes. The smaller the better—so if you can slice even small, that’d be better.

Sauce

Mix all the sauce/seasoning ingredients together. Feel free to adjust to your taste.

Cooking the Crispy Tofu

Heat your large pan over high heat. Add some oil to coat the surface of the pan.

When hot, add in the tofu cubes. The tofu cubes should immediately sizzle when you add them in the oil. Sprinkle some salt over the tofu cubes.

Leave the tofu cubes to cook over medium high until golden brown, around 4 to 5 minutes. You may beed to flip them over if pan-frying them. Repeat until all the sides are golden brown and crisp.

Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have this container with a strainer on top that I use to store my oil. Since tofu are very neutral, I can still use this oil for another 1-2 times.

Sautéing

Add in 1-2 tbsp of oil or vegan butter on the same pan. Alternatively, you can cook the sisig directly on a cast iron pan/sizzling plate. Over high heat, sauté the onion for 1 minute.

Add in the garlic, then sauté for another minute.

Add in the chiles and peppers and cook for 1-2 minutes until tender.

Add in the diced mushrooms and cook for 1 minute over high heat.

Afterwards, add in the crispy tofu.

Pour in the sauce mix and lower to medium high heat. Mix well.

Taste the sisig then season with more vegetarian mushroom oyster sauce and soy sauce, if needed.

Mix everything together and leave to cook over medium heat for 1 minute.

Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has beautiful coated the tofu.

To Serve

Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole experience.

If using a sizzling plate or cast iron pan, you can simply heat this over direct heat. Once hot and smoking, turn off the heat add 1/2 tbsp of vegan butter until melted. Add in the cooked sisig into the sizzling pan.

Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or singangag (Filipino Fried Garlic Rice)!

Nutrition

• Calories: 305 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 1 g
• Sodium: 1149 mg
• Glucides Totaux: 15 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 7 g
• Protéines: 17 g