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Vegetarian Sisig

Yields1 ServingTotal Time1 hr

Experience the creative sizzle in this vegetarian sisig—a delightful fusion of mushrooms and veggies that bursts with bold flavors, all without the need for meat.

 ¾ cup soy sauce
 ½ cup vinegar
 ¼ cup oyster sauce
 ¼ cup oyster sauce
 1 ½ tbsp sugar
 1 tsp salt
 ½ tsp ground black pepper
 ⅓ cup button mushroomssmall dice
 ⅓ cup shiitake mushroomssmall dice
 ⅓ cup wood ear mushroomssmall dice
 ½ cup firm tofucubed
 2 tbsp vegetable oil
 ¼ cup white onionminced
 ½ thumb-sized gingerminced
 2 siling labuyo chopped
 ¼ cup broccolicut into small florets
 ¼ cup cauliflowercut into small florets
 ¼ cup carrotsmall dice
 ¼ cup baby cornchopped
 ¼ cup green bell peppersmall dice
 ¼ cup red bell peppersmall dice
Sauce
 1 cup squashboiled and diced
 ½ cup coconut milk
 cornstarch dissolved in water, as needed
 fish sauceto season
 salt to season
 ground black pepperto season
1

Combine soy sauce, vinegar, oyster sauce, sugar, salt, and pepper together in a bowl until well combined.

2

Add all of the mushrooms and mix until well combined and everything is coated. Marinate for 20 minutes. Strain the mushrooms and discard the marinade.

3

Grill the tofu cubes in a non-stick pan or a cast iron pan until slightly charred. Set aside.

4

In a cast iron pan, add the oil and sauté onions, garlic, and ginger until fragrant and translucent. Add the labuyo and sauté some more.

5

Add the mushrooms into the mix. Cook for a few minutes. Add the vegetables and quickly stir fry just until the vegetables are just half cooked. Season to taste with salt and pepper.

Sauce
6

Puree all the sauce ingredients and set aside.

Assembly
7

Heat up the stone plate then add the sisig. Top with grilled tofu and pour the sauce over the sisig.