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Tofu Mushroom Cauli Sisig

Tickle your diner's tastebuds to guiltess indulgence from classic sisig, made with tofu and veggies, through our recipe!

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Ingredients

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Breading

Tofu Preparation

  • Firm Tofu 500.0 g

Mushroom Preparation

  • Oyster Mushroom 300.0 g

Cauliflower

  • Cauliflower 500.0 g

Eggplant Soy Dressing

Assembly

  • Margarine 30.0 g
  • White Onion 60.0 g
  • Green/Red Chili 15.0 g
  • Fried Tofu
  • Fried Mushroom
  • Fried Cauliflower
  • Eggplant Soy Dressing
  • Cherry Tomatoes 60.0 g
  • Leeks 30.0 g
  • Spring Onions 30.0 g

Tickle your diner's tastebuds to guiltess indulgence from classic sisig, made with tofu and veggies, through our recipe!

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Preparation

  1. Breading

    • In a bowl mix all ingredients until well incorporated. Set aside.

  2. Tofu Preparation

    • In a bowl season tofu with Knorr Rostip and Black Pepper. Deep fry until golden brown and set aside.

  3. 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.

  4. 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.

  5. Eggplant Soy Dressing

    • In a bowl, combine all ingredients until well incorporated. Taste and Adjust seasoning if needed.

  6. 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.
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