Vegetarian Sizzling Sisig
Transform your mealtime with Vegetarian Sizzling Sisig, a plant-based take on the iconic Filipino dish that doesn’t skimp on bold flavors! This sizzling delight features extra firm tofu and meaty oyster mushrooms, perfectly seasoned with soy sauce, calamansi juice, and green chili peppers for a zesty, savory kick. A light touch of creamy mayonnaise ties the dish together, while the sizzling presentation in a hot cast iron skillet adds a dramatic flair. Quick to prepare in just 40 minutes, this vegan-friendly recipe is packed with protein, texture, and umami goodness. Perfect for serving with fluffy rice and a squeeze of lemon, this dish is a must-try for anyone craving a hearty and flavorful vegetarian meal!
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Recipe Information
Ingredients
- 300 grams extra firm tofu
- 200 grams oyster mushrooms
- 1 large red onion
- 4 cloves garlic
- 2 pieces green chili peppers
- 3 tablespoons calamansi juice
- 3 tablespoons soy sauce
- 2 tablespoons mayonnaise
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks spring onions
- 2 pieces lemon wedges
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
Cut the pressed tofu into small cubes. Clean the oyster mushrooms, trim any tough stems, and chop them into small pieces.
Finely chop the red onion and garlic. Dice the green chili peppers, removing seeds if less heat is desired.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides. Remove and set aside.
In the same pan, add another tablespoon of vegetable oil and sauté the garlic and onions until the onions are translucent.
Add the chopped oyster mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes.
Add the fried tofu back into the pan along with the soy sauce, sautéing for another 3 minutes to incorporate flavors.
Mix in the calamansi juice, mayonnaise, and diced green chili peppers. Stir well until everything is well combined and heated through. Adjust seasoning with salt and black pepper.
Heat a separate cast iron skillet (or any heavy-bottomed pan) on high heat until very hot. Add the remaining tablespoon of vegetable oil and quickly pour in the tofu mixture to create a sizzling effect.
Garnish the sizzling sisig with chopped spring onions and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2177 mg | 167% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2432 mg | 52% | |
*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.
