Vegan Sisig Recipe
 
 
Ingredients
  • FOR THE MARINADE:
  • ½ cup soy sauce
  • 3 cloves of garlic, peeled, crushed, and minced
  • ¼ cup coconut vinegar
  • ¾ tablespoon sugar
  • ½ teaspoon whole peppercorns
  • FOR MAIN INGREDIENTS:
  • 7-10 pcs Shiitake mushrooms,
  • diced
  • 12 pcs Oyster mushrooms, diced
  • 2 oz. Beech mushrooms, diced
  • 1 block firm tofu
  • FOR THE SAUTE:
  • 2 tbsp refined coconut oil
  • ½ tbsp ginger, diced
  • 2 cloves of garlic, minced
  • ½ yellow onion, diced
  • 2 chili pepper, or more for an extra kick (you may also save some for garnish)
  • ½ tbsp kalamansi juice, or lemon or lime juice
Instructions
  1. Combine all ingredients for the marinade and marinate for 10 minutes. Remove mushroom and set aside. Save marinade sauce.
  2. Heat a pan over high heat and pour oil. Fry tofu on all sides until golden brown.
  3. Lower heat and set aside tofu. Add more oil and saute garlic, ginger, and onion until onion has become soft and translucent.
  4. Add chili pepper, mushroom, tofu, and kalamansi juice. Mix well. Add more marinade sauce if preferred.
  5. Cook until sauce has reduced and dried up, about 15-20 minutes. If the sauce has not dried up, drain the remaining sauce. Continue to cook the tofu and mushrooms until there's no more watery sauce. Adjust seasoning to taste. Turn off heat and serve hot, preferably with rice on the side.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-sisig-recipe/