Recipes Special Diets Vegan Vegan Mushroom and Fried Tofu Sisig 5.0 (1) 1 Review Classic Filipino sisig is made with pork belly and chicken liver cooked with onions, chiles and calamansi. Chef Kristine Subido offers a vegan option to this traditionally meat-heavy dish, with fried tofu and king trumpet mushrooms at the center. It retains the contrasting textures and flavors of the original with a little crunch coming from the raw red onion plus salty, sour, and sweet flavors from soy sauce, sherry vinegar, lime juice, and sugar. The lime mayonnaise drizzled on top ties the whole thing together. Have all the ingredients chopped and ready to go before you start cooking, because it comes together quickly. By Kristine Subido Published on June 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Active Time: 35 mins Total Time: 35 mins Yield: 8 servings Ingredients ½ cup olive oil, divided 6 large (6 ounces total) fresh king trumpet mushrooms, cut into small cubes (about 6 cups) 4 cups fresh shiitake mushrooms (from 2 [3 1/2-ounce] pkg.), cut into small cubes (about 2 cups) 18 ounces firm fried tofu (from 2 [12-ounce] pkg.), cut into small cubes (about 4 cups) ¼ cup plus 2 tablespoons sherry vinegar 4 pepperoncini salad peppers, sliced into thin rings (1/3 cup), plus more for garnish 1 (4-inch) piece fresh ginger, peeled and minced (1/4 cup) ¼ cup light soy sauce 3 large garlic cloves, minced (2 Tbsp.) 2 teaspoons granulated sugar 2 teaspoons kosher salt 2 fresh Thai red chiles, unseeded and finely chopped (1 teaspoon) ½ teaspoon black pepper 2 cups diced red onion (from 2 medium [8-ounce each] onions) ¼ cup vegan mayonnaise ¼ cup fresh lime juice (from 2 limes) or calamansi juice (from 1 [10-ounce] container) 3 scallions, sliced into 1/8- x 1/16- x 2 1/2-inch thin matchsticks (1/4 cup), plus more for garnish Directions Heat 2 tablespoons of the oil in a large skillet over high. Add trumpet mushrooms, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a large bowl. Do not wipe skillet clean. Add 2 tablespoons of the oil to skillet; heat over high. Add shiitake mushrooms; cook, stirring occasionally, until softened, about 4 minutes. Transfer to trumpet mushrooms in bowl. Do not wipe skillet clean. Add 2 tablespoons of the oil to skillet; heat over high. Add tofu; cook, stirring occasionally, until tofu is browned with a nice crust on some pieces, about 4 minutes. Transfer to bowl with mushrooms. Add sherry vinegar, pepperoncini peppers, ginger, soy sauce, garlic, sugar, salt, Thai chiles, black pepper, and 1 3/4 cups of the onion to bowl with mushrooms and tofu; stir to combine. Wipe skillet clean. Add 2 tablespoons of the oil to skillet; heat over high. Add mushroom-tofu mixture; cook, stirring occasionally, until mixture starts caramelizing, 3 to 5 minutes. Remove from heat. Whisk together mayonnaise and lime juice in a small bowl; drizzle evenly on top of Sisig mixture in skillet. Top with remaining 1/4 cup red onions; garnish with additional pepperoncini and scallions. Stir together while the skillet is still sizzling, and enjoy. Rate it Print