Tofu Mushroom Cauli Sisig
Sisig without the guilt. Our veggie sisig allows you to indulge, without the cholesterol and calories. This dish brings you added healthy nutrients from the use of mushrooms and cauliflowers.
Ingredients
Breading
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Potato Starch 240.0 g
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All Purpose Flour 240.0 g
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Black Pepper 1.0 g
Tofu Preparation
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Firm Tofu 500.0 g
Mushroom Preparation
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Oyster Mushroom 300.0 g
Cauliflower
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Cauliflower 500.0 g
Eggplant Soy Dressing
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Eggplant 60.0 g
Assembly
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Margarine 30.0 g
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White Onion 60.0 g
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Green/Red Chili 15.0 g
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Cherry Tomatoes 60.0 g
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Leeks 30.0 g
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Spring Onions 30.0 g
Preparation
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Breading
- In a bowl mix all ingredients until well incorporated. Set aside.
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Tofu Preparation
- In a bowl season tofu with Knorr Rostip and Black Pepper. Deep fry until golden brown and set aside.
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Mushroom Preparation
- Using the breading, dredge the mushroom and tap excess. Deep fry in the same frying oil used in tofu until golden brown, set aside.
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Cauliflower
- Using the breading, dredge the blanched cauliflower and tap excess. Deep fry in the same frying oil used in tofu until golden brown, set aside.
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Eggplant Soy Dressing
- In a bowl, combine all ingredients until well incorporated. Taste and Adjust seasoning if needed.
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Assembly
- In a wok, heat margarine. Add onions and chilies until soften. Add in tofu, mushroom and cauliflower. Saute for 3 minutes.
- Season with Knorr Liquid Seasoning and Turn off heat. Fold in Eggplant Soy dressing and mix until well combined.
- Transfer to a sizzling plate and garnish with cherry tomatoes, leeks and spring onions.
- Serve calamansi on the side.
