Naïby presents
This crispy tofu sisig is inspired by the famous restaurant chains, Max, in North-America. It's a luscious vegan version of the classic Filipino Kapampangan.
It's cooked with an aromatic mixture of onions, garlic, red bell peppers, and chili peppers.
01 Soy sauce Vegan oyster sauce Lime juice Sugar
02 Serrano chilies Thai chilies
03 Tofu Cornstarch Salt
04 Mixed mushrooms (Shiitake, black oyster, king oyster)
05 Onion Garlic Red bell pepper
06 Vegan mayo Vegan butter (optional)
Squeeze the tofu to rid it of excess liquid; cut into small cubes.
Cook and stir the red bell pepper, Serrano chili and that chili peppers.
Cook and stir a mix of sliced mushrooms; pour in the lemony soy sauce and add the remaining vegan oyster sauce for extra flavor.
Drizzle with as much lime juice to taste, garnish with green onions or cilantro; decorate with cut lemons and chili peppers. Serve on a sizzling plate or cast-iron skillet.