Vegan Bangus Sisig
Transform your favorite Filipino dish with a modern, plant-based twist in this Vegan Bangus Sisig recipe! Packed with flavor and texture, this savory delight recreates the essence of bangus (milkfish) using crispy, marinated tofu, seasoned to perfection with liquid smoke, soy sauce, and crumbled nori sheets for a burst of ocean-inspired aroma. Elevated with sautéed onions, vibrant chilies, creamy vegan mayo, and a zesty splash of lime juice, every bite delivers the perfect balance of smoky, spicy, tangy, and creamy elements. Quick to prepare and ideal for sharing, this dish pairs beautifully with fluffy steamed rice or as a flavorful filling for lettuce wraps. Perfect for vegans and anyone looking to explore plant-based Filipino cuisine, this Vegan Bangus Sisig is a must-try for family dinners or gatherings!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 teaspoon liquid smoke
- 3 tablespoons soy sauce
- 3 tablespoons canola oil
- 1 large onion, finely chopped
- 1 medium green chili, chopped
- 1 medium red chili, chopped
- 2 tablespoons lime juice
- 2 tablespoons vegan mayo
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 1 nori sheets (seaweed), crumbled
- 2 tablespoons scallions, chopped
Instructions
Begin by draining the firm tofu and patting it dry with a paper towel. Cut it into small cubes approximately 1x1 cm.
In a bowl, combine 1 teaspoon liquid smoke and 3 tablespoons soy sauce. Add the tofu cubes to the marinade, ensuring they are evenly coated. Let them marinate for about 10 minutes.
Heat 2 tablespoons of canola oil in a large non-stick pan over medium heat. Once the oil is hot, add the marinated tofu cubes. Fry until they are brown and crispy, about 10-12 minutes, turning occasionally to brown all sides. Remove the tofu from the pan and set aside.
In the same pan, add 1 tablespoon of canola oil. Add the finely chopped onion and sauté till it becomes translucent, about 3-5 minutes.
Add the chopped green and red chilies to the pan, and continue cooking for 2 more minutes.
Return the crispy tofu to the pan with the onion and chili mix. Stir in the lime juice and vegan mayo until well combined.
Season the mixture with ground black pepper, garlic powder, and salt to taste. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Add the crumbled nori sheets and mix well into the tofu mixture, imparting a subtle sea flavor.
Once cooked, transfer the Vegan Bangus Sisig to a serving platter and garnish with chopped scallions.
Serve hot alongside steaming rice or inside a lettuce wrap for a low-carb option.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
