Mushroom & Tofu Sisig
Updated: Sep 3, 2019
Filipino food is amazing, and the rest of the world is missing out on so much deep, diverse and distinct Filipino flavors. Unless you've lived in or have gone to the Philippines yourself, or have had a Filipino friend cook for you, or bring you to a Filipino restaurant which isn't as common as that of other cuisines, you most likely have not experienced its food.
Fortunately, social media is boosting up the cuisine on the global stage, bringing it to people's consciousness and expanding people's awareness of the flavors of the Philippines - and I'm driven to do my part due to the pride I have of my roots and the delicious flavors I grew up with.
This is why felt so inspired to share this popular Filipino dish as one my first recipes. More than that, I take it as my challenge to present healthier plant-based versions of my favorite Filipino dishes, and do them justice.
Do you have a favorite Filipino dish that you want you want a heatlheir version of? Write to me here.
Sisig a popular party appetizer in the Philippines that's traditionally made with parts of a pig's head and liver. The most exciting part for me (as kid at least) was that it was almost always served on a sizzling platter. Oh, the simple joys.
This version, however, is made with all plant-based ingredients, using tofu and 3 varieties of mushroom (oyter, white button and wood ear) as my subtitutes for pork.
I also used tamari which is a healthier alternative to traditional soy sauce. It contains 30% more protein, it's wheat-free, and it has a smoother, richer and less salty finish.
MUSHROOM & TOFU SISIG
Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins
A healthier version of a Filipino party appetizer, packed with protein, antioxidants, iron, calcium and amino acids. It helps lower choleterol levels, fight diseases and stimulate the absorption of nutrients to promote overall good health.
Author: The Healthy Row
Allergen information: gluten-free, dairy-free, sugar-free, vegan
Recipe type: Filipino
Yield: 2 servings
For the marinade
1/3 cup tamari* - you can also use soy sauce if not gluten-free
3 Tbsps apple cider vinegar
2 cloves garlic, chopped or minced
1/4 tsp of black pepper
2 Tbsps neutral cooking oil (I used aroma-free coconut cooking oil)
1 cup mushrooms, diced into small pieces (I used a variety with wood ear, oyster and button mushrooms)
1 block extra-firm tofu, pressed, drained and cut into small cubes
1/4 cup white onion, chopped
2 cloves garlic, chopped or minced
1-2 pieces red chili peppers, chopped (depending on how spicy you want it)
1/2 tsp ginger powder**
1 Tbsp freshly squeezed lime juice (or calamansi juice)
Combine all marinade ingredients in a bowl.
Mix in all your mushrroms. Make sure they're fully submerged, or add more tamari or water, then set it aside for 10 minutes.
While your mushrooms are marinating, heat a pan over high heat, fry your tofu until its sides turn brown, and sprinkle it with salt to taste. (If using soy sauce, use less salt or remove completely). Set aside.
Lower heat and add more oil. Sauté onions and garlic until fragrant or when onions turn translucent. Add the chili and sauté for another minute.
Add in the mushrooms with its sauce, ginger powder and lime juice, and allow to cook for another 5 to 10 minutes until tthe mushrooms become tender, and the sauce has reduced to a consistency you prefer***.
Mix in the tofu and serve immediately while it's hot, and preferably with rice for balance.
*Tamari is a type of soy sauce produced mainly in Japan. Traditionally made as a by-product of miso paste, it is darker in color, richer in flavor, and less salty compared to traditional Chinese soy sauce.
**If using fresh ginger instead, add a 1/2 thumb-sized piece that's minced in step 4.
***Don't be scared to overcook the tamari. Unlike soy suace, it maintains it's flavor in high temperatures and does not get salty.
Did you try this recipe? Share your experience by commenting below!