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Vegan Sisig

 

The Filipino cuisine of diced pig parts and chicken livers tossed in a peppery and tangy dressing it is believed to have originated in Pampanga, a northern Philippines province centrally situated on the island of Luzon, though the dish was very distinctive from what's widely served nowadays. 

This vegan version of sisig is definitely equally delicious.

Tofu is a popular substitute for pork. This time we are using bean curd (tofu skin)

 

Ingredients:

1 cup stripped shiitake mushroom

5 pieces of bean curd

2 red and 2 green chilies - if you want it to be spicier, add more

1 piece minced onion

1 tsp garlic powder

1 tbsp vegan fish sauce (if it's not available, use regular soy sauce)

1 tsp mushroom powder

1 tsp vegan oyster mushroom (optional)

mayonnaise (optional)

 

Instruction:

1.Soak bean curd in water for about ten minutes. 

2.Squeeze excess water.

3.Cut bean curd into small pieces (bite-size)

4. Season bean curd with vegan fish sauce or regular soy sauce

5. Saute seasoned bean curd until it turns brownish.

6. Add stripped shiitake mushroom. Wait it until it becomes a little crunchy.

7. Season with mushroom powder and pepper.

8. Mix vegan mayonnaise if desired.




 

 



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