In this video, I’m going to show you a vegan version of Sisig, a Filipino dish traditionally made with pig parts. This vegan version tastes just like the original except you can make this in half the time. The traditional version would take three hours to cook! This vegan version takes 30 minutes or less, especially if you’re going to use high quality, extra firm tofu.
Sisig is a traditional Filipino “pulutan,” a dish that goes well with an alcoholic drink. In the past, it is available as bar food. Lately, it has become so popular that it’s no longer just bar food but also could be the main dish for lunch or dinner. Even some restaurants now offer Sisig burritos, Sisig pizzas, and Sisig nachos.
As part of a special collaboration, I have teamed up with the organic tofu company, Hodo Foods, to do a giveaway. To enter, please watch the video below for details.
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
- Combine all ingredients for the marinade and marinate for 10 minutes. Remove mushroom and set aside. Save marinade sauce.
- Heat a pan over high heat and pour oil. Fry tofu on all sides until golden brown.
- Lower heat and set aside tofu. Add more oil and saute garlic, ginger, and onion until onion has become soft and translucent.
- Add chili pepper, mushroom, tofu, and kalamansi juice. Mix well. Add more marinade sauce if preferred.
- 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.
=====THIS GIVEAWAY IS CLOSED=====
I love anything with firm tofu, but my favorite is BBQ tofu served with collard greens and vegan Mac & Cheese! I like how the firm tofu holds the shape, so you have a nice bit to chew!
Thanks for sharing Leslie! BBQ Tofu sounds heavenly.
Wow, this really looks delicious Miss RG! 🙂 where can I buy those fresh mushrooms? I’d really love to know,so that I can experiment more on vegetarian recipe. thank you and have nice blog! 🙂
Wow, this really looks delicious Miss RG! 🙂 where can I buy those fresh mushrooms? I’d really love to know,so that I can experiment more on vegetarian recipe. thank you and nice blog! 🙂
Wow, this really looks delicious Miss RG! 🙂 where can I buy those fresh mushrooms? I’d really love to know,so that I can experiment more on vegetarian recipe. thank you and nice blog btw 🙂
Hi Allana! I suggest checking them out at Asian grocery stores and health food stores. They should have them. Let me know how it goes or if you have any more questions 🙂
Hi, I wasn’t able to find any beech mushrooms in our area, can I use king oyster mushrooms instead? Also can I use dried shiitake instead of fresh ones?
Absolutely! Just rehydrate the dried shiitake before cooking it. Let me know how it goes! I’m excited to hear about the result.