epicurious
Sizzling Mushroom and Tofu Sisig
A plant-based take on sisig, a popular Filipino pan-fried side dish or appetizer with an irresistibly crispy and chewy bite.
👥 4 Servings⏱️ Prep & Cook: 1h 30m👤 Ria Elciario-McKeown📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●cutting board
- ●mixing bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Wrap half of 14-oz. (400 g) block extra-firm tofu in a clean kitchen towel or paper towel and place it on a rimmed plate or shallow bowl. Top with a heavy item like a cutting board and a large can of beans or tomatoes; let sit for at least ⏱️ 30 minutes to press out excess water. Unwrap and pat dry. Crumble the tofu into pea-sized pieces.
2
Meanwhile, thinly slice 5 garlic cloves, peeled, either lengthwise or crosswise. Dice 1 medium red onion or 2 shallots, peeled. Slice 2 scallions, root ends trimmed, into ½"–1"-thick (1–2-cm) rounds and set aside to use for garnish. Cut the stems off 2 red chile peppers. Slice the chiles in half lengthwise; remove the seeds if you want less heat. Chop the chiles and set aside.
medium red onion or 2 shallots, peeled1red chile peppers2
3
If using 1 lb. (455 g) oyster mushrooms, gently break them apart into large, flat pieces. Clean the oyster mushrooms or 1 lb. (455 g) shiitake mushroom caps. Place them in a large mixing bowl. Sprinkle with ½ cup (75 g) potato starch or (60 g) rice flour and gently toss together using your hands.
4
Heat a large cast-iron skillet over medium-high heat. To check if it’s hot enough, add a drop of water; if you see the water dancing around, let it evaporate, then pour in ¼ cup (60 ml) neutral oil, such as vegetable, canola, or avocado. Working in batches, gently place the mushrooms in the pan in a single layer, making sure they’re not sticking to each other. Fry for 6–⏱️ 7 minutes on each side, until golden brown and crispy. Remove from heat and transfer to a cutting board to cool. Chop the fried mushrooms into ½"–to 1"- (1–2-cm) pieces and set aside.
5
In the meantime, heat the remaining ¼ cup (60 ml) neutral oil, such as vegetable, canola, or avocado in a skillet or wok over medium-high heat. Once the oil is shimmering hot, add the crumbled tofu, making sure it’s spread out evenly. Fry the tofu until it starts to crisp up, 8–⏱️ 10 minutes, then toss to let the other side crisp up for another ⏱️ 10 minutes. Remove from heat, transfer to a clean bowl, season with kosher salt, and toss.
Kosher salt
6
Return the same cast-iron skillet to the stovetop over medium heat, add the onions and garlic, and cook for ⏱️ 2 minutes or until translucent. Add the cooked tofu and mushrooms and stir to combine. Add the chiles, 2½ Tbsp. soy sauce, 1 Tbsp. vegan mayonnaise, and about 1 tsp. kosher salt and stir together until evenly mixed. Fry together for another 3–⏱️ 4 minutes, stirring occasionally, until the mayonnaise has been fully incorporated. Serve directly from the skillet, garnished with the scallions and a squeeze of lime juice. Serve with steamed rice.
. (455 g) oyster mushrooms or shiitake mushroom caps1 lb½ Tbsp. soy sauce2. vegan mayonnaise1 TbspKosher salt
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