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Wholesome Sisig

11 months ago

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Get the delicious taste of sisig minus the guilt!

 

TOFU AND MUSHROOM SISIG

Recipes and photo by Marie Villanueva Pascual

Makes 5-6 servings

 

2 packs Soft Chinese tofu, fried and cut into cubes

2 cans Mushrooms, a combination of any of the following: button, straw, or shiitake

1 Large onion, chopped

2-3 Tbsps Chopped scallions

 

Sauce:

⅔ cup Water

3 Tbsps Oyster sauce

½ Tbsp Beef or chicken powder

1 Tbsp Cornstarch

 

  1. Fry soft tofu in oil on all sides. This is more delicate, so make sure it is fried well enough to form a light golden brown crust. Set aside to cool the cut into ½ inch cubes.
  2. Drain the mushrooms in cans and cut into quarters. Place in a bowl and mix in cubed tofu.
  3. In a saucepan, mix sauce ingredients together and cook over low heat. Whisk constantly as the sauce thickens to prevent lumps. Pour in bowl containing the tofu and mushrooms.
  4. Meanwhile, place a hot plate on the stove and put it on high heat. Brush with a little cooking oil. When the plate is smoking, add the tofu-mushroom mixture. Top with onions and chopped scallions. Serve immediately.
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