Sisig

Sisig is a traditional Kapampangan “pulutan,” a dish that goes well with an alcoholic

drink. This vegan version tastes just like the original except you can make this in half the time. Top with a vegan fried egg for an authentic sisig experience.

Sisig [Vegan]

Ingredients

For the Marinade:

• 1/2 cup soy sauce
• 3 cloves of garlic, peeled, crushed, and minced
• 1/4 cup coconut vinegar
• 3/4 tablespoon sugar
• 1/2  teaspoon whole peppercorns

For the Main Ingredients:

• 7–10 shiitake mushrooms, diced
• 12 oyster mushrooms, diced
• 2 ounces of beech mushrooms, diced
• 1 block firm tofu, diced
• Smoked paprika (optional)

For the Sauté:

• 2 tablespoons refined coconut oil
• 1/2 tablespoon ginger, diced
• 2 cloves of garlic, minced
• 1/2 yellow onion, diced
• 2 chili peppers, or more for an extra kick (you may also save some for garnish)
• 1/2 tablespoon kalamansi juice, or lemon or lime juice

Preparation

1. Combine all the main ingredients, except tofu, into the marinade and marinate for 15 minutes. Remove mushrooms and set aside. Save marinade sauce.
2. Heat a pan over high heat and pour oil. Fry tofu on all sides until golden brown. Season with smoked paprika (optional).
3. Lower heat and set aside tofu. Add more oil and sauté 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.

https://www.onegreenplanet.org/vegan-recipe/sisig-vegan/