Vegan Sisig
Fried Tofu, Maitake Conserva, Tofu Aïoli, Jasmine Rice, Pickled Chiles, Scallions, Fried Garlic
Chefs Ethan and Geri Leung of Baon Kainan | Portland, OR
Adapted by StarChefs | june 2023
INGREDIENTS
Sisig Sauce:
1 tablespoon neutral oil
1 green bell pepper, diced
1 onion, diced
5 cloves garlic
2 cups tamari
1 cup calamansi juice
Maitake Conserva:
2 cups canola oil
5 cloves garlic
4 bay leaves
5 pounds maitake mushrooms, diced into bite-sized pieces
3 tablespoons rice vinegar
Salt
Ground black pepper
Vegan Aïoli:
1 block soft tofu
1 teaspoon xanthan gum
Salt
Lemon juice
Pickled Chiles:
2 pounds Fresno chiles, seeded and sliced into rings
2 cups rice vinegar
1 cup sugar
1 tablespoon tamari
2 bay leaves
2 cloves garlic
10 black peppercorns
To Assemble and Serve:
Yield: 1 serving
1 small block aged tofu, fried and diced
½ yellow onion, sliced
1 cup cooked jasmine rice
Sliced scallions
Fried garlic
METHOD
For the Sisig Sauce:
In a saucepan over medium-high flame, heat oil. Add bell peppers, onions, and garlic; sauté until vegetables begin to brown, then add 2 cups water. Bring to a simmer then reduce heat and let cook 30 minutes. Stir in tamari and calamansi juice. Strain mixture, transfer to a squeeze bottle, and reserve.
For the Maitake Conserva:
In a saucepan over medium-high heat, bring oil, garlic, and bay leaves to 170°F. Submerge mushrooms in oil and cook 5 minutes, or until the mixture’s temperature is brought back to 170°F. Remove from heat and stir in vinegar. Season with salt and pepper, then let mushrooms steep 45 minutes. Strain, reserving mushrooms and oil separately.
For the Vegan Aïoli:
In a Vitamix blender, purée tofu on low speed until smooth, adding water if necessary to thin out. While blending on low speed, slowly stream in 2 cups reserved Maitake Conserva oil until mixture is fully emulsified. Add in xanthan gum and continue to blend until mixture is smooth. Season with salt and lemon juice, then transfer to a squeeze bottle and refrigerate.
For the Pickled Chiles:
Place chiles in a nonreactive container and set aside. In a saucepan over medium-high heat, bring vinegar, sugar, tamari, bay leaves, garlic, black peppercorns, and 2 cups water to a boil. Once hot, pour the pickling liquid over the chiles, making sure the chiles are fully submerged. Let cool to room temperature.
To Assemble and Serve:
In a sauté pan over medium heat, add 3 ounces Maitake Conserva and cook until mushrooms develop a deep golden brown color. Add onion and tofu, then season mixture with salt and pepper. Cook until onions become translucent. Stir in ¼ cup Sisig Sauce and keep warm. In a serving bowl, spoon cooked rice. Top with Sisig Sauce and a drizzle of Vegan Aïoli. Garnish with Pickled Chiles, scallions, and fried garlic.
