Get the delicious taste of sisig minus the guilt! With the meat replaced with tofu and mushrooms, this sisig is still jam-packed with flavor. Famous for being a pulutan during parties, this sisig version is loaded with protein, antioxidants, iron, and calcium!
TOFU AND MUSHROOM SISIG
Recipes and photo by Marie Villanueva Pascual
Makes 5-6 servings
2 packs Soft Chinese tofu, fried and cut into cubes
2 cans Mushrooms, a combination of any of the following: button, straw, or shiitake
1 Large onion, chopped
2-3 Tbsps Chopped scallions
⅔ cup Water
3 Tbsps Oyster sauce
½ Tbsp Beef or chicken powder
1 Tbsp Cornstarch
- Fry soft tofu in oil on all sides. This is more delicate, so make sure it is fried well enough to form a light golden brown crust. Set aside to cool then cut into ½ inch cubes.
- Drain the mushrooms in cans and cut into quarters. Place in a bowl and mix in cubed tofu.
- In a saucepan, mix sauce ingredients together and cook over low heat. Whisk constantly as the sauce thickens to prevent lumps. Pour in the bowl containing the tofu and mushrooms.
- Meanwhile, place a hot plate on the stove and put it on high heat. Brush with a little cooking oil. When the plate is smoking, add the tofu-mushroom mixture. Top with onions and chopped scallions. Serve immediately.