Recipe: Potato Sisig with Mushroom and Tofu

October 10, 2024 | 5:51pm

MANILA, Philippines — Can you make delicious Sisig with non-meat ingredients? Apparently, you can and you won’t crave for that meaty taste with this recipe created by celebrity chef Sau Del Rosario using ready-to-cook US potato cuts combined with mushroom and tofu.

Chef Sau featured this recipe of Crispy Mixed U.S. Potato, Mushroom and Tofu Sisig, in a cooking demonstration that he conducted for Potatoes USA during the recent World Food Expo 2024.

Crispy Mixed U.S. Potato, Mushroom and Tofu Sisig

Ingredients:

For the sauce:

3 tbsps. soy sauce 

2 tbsps. oyster sauce

1 tbsp. lime juice 

1 tbsp. brown sugar 

1/4 tsp. ground pepper

For the protein: 

400 grams tofu (semi-hard) 

40 grams cornstarch

For the carbs:

2 pcs. US Frozen crinkle-cut potatoes

2 pcs. U.S. Frozen tater tots

2 pcs. U.S. Frozen round hash

2 pcs. U.S. Frozen potato wedges  

Oil 

For the mushrooms:

1 tbsp. vegetable oil 

100 grams red onion, peeled and diced 

2 tbsps. chopped garlic 

1 pc. red bell pepper, cut into cubes 

2 pcs. long chili peppers, sliced 

2 cups (500 grams) mixed mushrooms (shiitake, black or king oyster mushrooms)

2 tbsps. vegan mayonnaise 

Thinly sliced green onion or minced cilantro mint 

Limes, halved or quartered

Chili peppers

Procedure:

1. Prepare the sauce. Combine soy sauce, 1 tbsp. of oyster sauce, lime juice, brown sugar, and pepper in a small bowl. Set aside. 

2. For the protein, shake the tofu and cornstarch together in a medium mixing bowl. This makes the tofu crispier. Heat a large skillet over high heat. Grease it with oil. When the surface is hot, add the tofu cubes. Season with a pinch of salt. Lower the heat to medium heat and cook for 4 to 5 minutes. Occasionally, turn them over so that all sides are golden brown and look crispy. Remove the tofu from the oil with a slotted spoon, then set aside.

3. Deep-fry the frozen potatoes. Set aside. 

4. Prepare the mushrooms. Cook and stir onion in vegetable oil over high heat for about 5 minutes. Add garlic and cook for another minute. Stir in red bell pepper and chili peppers. Cook for 1 to 2 minutes or until tender. Add mushrooms and cook for 1 minute.

5. Add the crispy tofu.

6. Pour in the sauce and lower to medium-high heat. Stir well. Add the remaining vegan oyster sauce to the mushrooms. Stir and cook over medium heat 1 minute.

7. Add vegan mayonnaise. Stir until the tofu has been thoroughly coated.

8. Drizzle with as much lime juice to taste, garnish with green onion or cilantro; and decorate with cut lemons and chili peppers.

RELATED: Recipe: Chicken Sisig