Filipino Crispy Tofu Sisig (Vegan)

thefoodietakesflight.com

Olivia Williams

A fumbling 20-something year-old trying to make good food.

subheading: Tofu Cubes:

1 lb extra firm tofu

Neutral oil for frying

Pinch salt

subheading: Sauce Mix/Seasonings:

1 tbsp soy sauce

1 tbsp vegetarian mushroom oyster sauce or stir-fry sauce

1 tbsp calamansi juice or lemon juice

1 tsp sugar

Ground black pepper

2 tbsp water

subheading: For Sautéing:

1 to 2 tbsp vegan butter or neutral oil

1 medium onion diced

2 tsp minced garlic

1 small red bell pepper diced

3 bird’s eye chiles siling labuyo, or Thai chiles, deseeded (if needed) and sliced

2 long green chilies deseeded (if needed) and sliced-I used siling haba

3.5 tbsp fresh or rehydrated shiitake mushrooms or other mushrooms such as oyster, button, baby bella, black fungus/wood ear mushrooms, finely diced (see notes)

½ to 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

subheading: For Serving:

½ 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

Directions at thefoodietakesflight.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer