Vegan Sisig is a delicious veganised version of a very popular Filipino snack Sisig. The texture of dry wood ear mushroom and taste of smoked tofu makes it quite similar to the original Sisig.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases without any extra cost to you.
A few days ago, I posted the recipe of a Filipino dessert Biko. It was the first Filipino recipe which I tried in my kitchen and we loved it. It encouraged me to explore more recipes from the Philippines. This time, I got more ambitious and created the vegan version of a very popular non-vegetarian dish- Sisig which is made with animal parts.
Sisig is a dish which is generally served with alcoholic drinks something like Dutch bitterballen. Both Amit, and I don’t drink alcohol so we enjoyed our Vegan Sisig with Orange iced tea while watching a horror movie on a weekend.
A lot of people from the Philippines may frown on hearing Vegan Sisig that too served with iced tea but we really enjoyed that treat and I am sure, most of you will do too.
We bought a lot of dry wood ear mushrooms from the local vegetable market in Vietnam when we visited the country last month.
I was looking for ideas to use those mushrooms when I came across the recipe of Sisig. The chewy meaty texture of wood ear mushrooms is perfect to replace the animal parts in Vegan Sisig.
Sisig generally has a nice smoky flavor which comes from the meat grilled on coal. To get that flavor I charred the baked tofu cubes over a direct flame before finely chopping them. It came out really well and I would highly recommend this dish to everyone- even hardcore non-vegetarians.
More vegan appetizer recipes
Looking for more vegan appetizer recipes? Don't miss to check the following links:
More easy tofu recipes
If you like tofu and want to enjoy it in different ways then don't miss to check the following easy tofu recipes:
- Sweet and sour tofu
- Vietnamese tomato tofu
- Tofu with stir-fried mushrooms and sprouts
- Orange tofu
- Tofu noodle soup
Step by step photo instructions
If you try any of my recipes, please rate it in the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
- 1.5 cups dried wood ear mushroom
- 2 cups firm tofu cubes
- 1/4 cup finely chopped onion
- 1/2 tbsp grated ginger
- 2 chili pepper finely chopped
- 2 tbsp kalamansi/ lemon juice
- 1/2 tbsp chili flakes or as per taste
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon garlic powder
- 2 tbsp soy sauce
- 1 tbsp vegan butter/ vegetable oil
- Salt as per taste
- Wash the wood ear mushroom and soak in hot water for atleast 10 minutes. After 10 minutes, discard the water and finely chop the mushrooms.
- Apply some oil and salt to the tofu cubes and bake in a pre-heated oven at 180 degrees Celsius for about 40 minutes or till they turn light brown.
- With the help of a knife or a pair of tongs, charr the tofu cubes over direct flames. To get the best smoky flavor make sure they turn black at few corners. Finely chop the charred tofu cubes.
- Heat some vegan butter/ oil in a pan and add grated ginger to it. Saute for a few minutes and then add chopped mushrooms. Stir fry the mushrooms for around 8-10 minutes.
- Add the chopped tofu and chili pepper. Stir fry for about a minute.
- In a bowl mix soy sauce, kalamansi/ lemon juice, salt, chili flakes, pepper, garlic powder. Add this mixture to the pan, mix and cook for about 1-2 minutes before switching off the gas.
- Garnish with chopped onions and serve with your favorite drink.