Mushroom Tofu Sisig
Posted on February 03 2017
What is sisig?
“Sisig” is a Filipino term that means “to snack on something sour.” It originated in the 1970’s through an ethnic group called Kapampangans.
The dish mainly consists of boiled pig’s head and ears, then chopped up and fried to a crisp with vinegar, soy sauce, salt, pepper, onions, and “calamansi” (or lemon). It is a very popular dish throughout every region in the Philippines as well as various places across the globe.
The method of cooking sisig varies from one nation to the other, depending on the recipe that was passed down by its ancestors.
However, due to the fact that I am married to a vegetarian but still wanted to introduce something unique to the family menu instead of serving the ‘ol salads and veggie burgers, I decided to substitute pork with mushrooms and tofu instead, hence the title “Mushroom Tofu Sisig” :)
- 2 cups chopped white mushrooms (you can use shiitake mushrooms as well)
- 1 cup silken tofu cut into cubes
- 3 tbsps. softened butter
- 1 pc red chilli sliced (you can use half of it if you don’t want too much heat)
- 1 medium-sized white onion finely chopped
- 3 cloves garlic, minced
- a squeeze of half a lemon
- 3 tbsps. soy sauce/liquid seasoning
- 1 tbsp. Oyster sauce
- 1 tsp. Paprika (optional)
- salt and pepper (to adjust the taste)
- 1 pc. Rice Kruskits, crushed (for garnishing and crunch)
1. Combine all ingredients in a large bowl (except for the butter and tofu)
2. Melt butter in a saucepan
3. Sautee mushroom mixture. Simmer until juices have evaporated
4. Add in the tofu and simmer for another 5-10 minutes
5. Serve hot on top of rice and garnish with the kruskits