Ingredients:
FOR THE MARINADE:
1/2 cup soy sauce
2 cloves of garlic, minced
1/4 cup coconut vinegar (or regular vinegar)
3/4 tbsp. sugar
1/2 tsp whole peppercorn
FOR THE SAUTE:
2 tbsp refined coconut oil (or any oil of your choice)
1/2 tbsp ginger, diced
2 cloves of garlic, minced
2 chili pepper, or more for extra kick (you may also save some for garnish)
1/2 yellow onion, diced
1/2 tbsp kalamansi juice, or favorite citrus like lemon or lime
FOR MAIN INGREDIENTS:
7-10 pcs Shiitake mushrooms, diced
12 pcs Oyster mushrooms, diced
2 oz. Beech mushrooms, diced
1 block firm tofu, diced
Cooking Procedures:
1. In a big bowl, combine all ingredients for the marinade and add the mushrooms. Marinate for no more than 20 minutes or it will be too salty.
2. While marinating the mushrooms, grill or fry pan the tofu.
3. In a skillet or frying pan, heat oil and sauté garlic, onion, and chili pepper. Once the onion is translucent, put in the marinated mushrooms and cook for 2 to 3 minutes.
4. Add the cooked tofu and cook for another 2 to 3 minutes.
5. Remove from heat then add the kalamansi juice.
6. Serve and enjoy your vegan sisig!
Adapted from: https://www.youtube.com/watch?v=vfuu3MhslgQ