Chef Reina's Vegan Sisig
Sisig is a bold, plant-based take on a Filipino classic traditionally hailing from Pampanga. Known for its tangy and savory flavors, Chef Reina Montenegro’s version pulls in umami-packed mushrooms for a delicious vegan-friendly version.
This recipe is a winner of the FOODWORKS Global Street Food Competition, in partnership with The Mushroom Council.
8 oz of firm tofu, drained
1⁄2 cup shitake mushroom
1 clove garlic, diced
1⁄2 cup onion, diced
1⁄2 cup green bell pepper, diced
Scallions, sliced
Marinade
3 tablespoons of soy sauce
1 teaspoon of white vinegar
1⁄2 lemon
Black pepper
10-ounces frozen or fresh raspberries
¼ cup granulated sugar
1 teaspoon lemon zest
Cut tofu in half and deep fry until crispy. Dice tofu into a quarter inch pieces.
Grill mushrooms until charred then chop them into small pieces.
Mix tofu and mushrooms together. Add the remainder of the vegetables (garlic, onion and bell pepper).
Add the marinade.
Fry the mixture in a pan until vegetables are soft and the tofu and mushroom are light brown.
Season to taste and garnish with green onions.
Sisig is a bold, plant-based take on a Filipino classic traditionally hailing from Pampanga. Known for its tangy and savory flavors, Chef Reina Montenegro’s version pulls in umami-packed mushrooms for a delicious vegan-friendly version.
This recipe is a winner of the FOODWORKS Global Street Food Competition, in partnership with The Mushroom Council.
8 oz of firm tofu, drained
1⁄2 cup shitake mushroom
1 clove garlic, diced
1⁄2 cup onion, diced
1⁄2 cup green bell pepper, diced
Scallions, sliced
Marinade
3 tablespoons of soy sauce
1 teaspoon of white vinegar
1⁄2 lemon
Black pepper
10-ounces frozen or fresh raspberries
¼ cup granulated sugar
1 teaspoon lemon zest
Cut tofu in half and deep fry until crispy. Dice tofu into a quarter inch pieces.
Grill mushrooms until charred then chop them into small pieces.
Mix tofu and mushrooms together. Add the remainder of the vegetables (garlic, onion and bell pepper).
Add the marinade.
Fry the mixture in a pan until vegetables are soft and the tofu and mushroom are light brown.
Season to taste and garnish with green onions.
Vegan, Recipe, Sisig, Filipino, Main Course, Entree, Savory, Mushroom, Guest Recipe, Reina Montenegro, Chef Reina, Mushroom Council, Award Winning, FOODWORKS Global Street Food Competition