Go Vegan on Your Inuman with Tofu and Mushroom Sisig



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

Sauce:

⅔ cup Water

3 Tbsps Oyster sauce

½ Tbsp Beef or chicken powder

1 Tbsp Cornstarch

  1. 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.
  2. Drain the mushrooms in cans and cut into quarters. Place in a bowl and mix in cubed tofu.
  3. 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.
  4. 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.