Sisig is one of my favorite Filipino dishes. It’s savory, tangy, and perfect for sharing with friends over an ice-cold beer. This vegan sisig is inspired by the classic, using tofu and snow mushrooms to recreate its signature textures and bold flavors that make sisig so iconic!

Vegan Sisig (with Tofu and Mushrooms)

If there’s one Filipino dish I think deserves far more attention outside the Philippines, it’s sisig. It’s bold, savory, tangy, and so satisfying! It’s easily one of my all-time favorite Filipino recipes, and whenever I make it, I’m instantly transported to my wife and I’s first trip to the Philippines together. We spent late nights with friends playing cards, singing karaoke, sharing drinks, and passing around a sizzling plate of sisig. It’s one of those dishes that reminds me that some of the best memories are made around the table.

Originating in Pampanga, sisig has evolved over generations into one of the Philippines’ most iconic dishes. This vegan version is inspired by the classic, swapping the traditional pork for crispy tofu and snow mushrooms to recreate its signature textures while staying true to the flavors I love!

What is Sisig?

Sisig is a beloved Filipino dish that originated in the province of Pampanga, often considered the culinary capital of the Philippines. The word sisig originally referred to a sour salad made with green fruits dressed with vinegar, salt, and aromatics. Over time, the dish evolved into the sizzling version that Filipinos know and love today.

Origins of Sisig

The modern pork sisig most people recognize is widely credited to Angeles City, where it became popular as a way to transform leftover pork parts (particularly pig’s face, ears, jowls, and pork belly) into something incredibly flavorful. Chopped meat is seasoned with calamansi, vinegar, onions, and chiles before being served on a hot sizzling plate, creating crispy caramelized bits that make the dish so addictive!

Why Tofu and Mushrooms Work So Well

Traditional sisig relies on pork for its rich texture, but this vegan version captures many of those same qualities using tofu and mushrooms. Extra-firm tofu provides crispy bites, while snow mushrooms add an incredibly satisfying texture. Once cooked, they develop a slightly chewy, almost gelatinous bite that reminds me of some of the textures found in traditional sisig. Combined with caramelized onions, garlic, soy sauce, vinegar, calamansi (or lime), and plenty of fresh chiles, you still get everything that makes sisig so memorable: savory, tangy, spicy, crispy, and perfect with a bowl of steamed rice!

A Vegan Take on a Filipino Favorite

This isn’t meant to replace the original—it’s simply inspired by one of my favorite Filipino dishes and reimagined with plant-based ingredients that make it accessible to everyone.

Whether you’re already a sisig fan or trying it for the first time, I hope this vegan version gives you a taste of why this iconic Filipino recipe has remained such a favorite for generations!

Why You’ll Love This Recipe

• Inspired by a Filipino classic: This plant-based version honors the bold, tangy, savory flavors that make sisig one of the Philippines’ most iconic dishes!
• Amazing texture: Crispy tofu and chewy snow mushrooms recreate the satisfying contrast of textures that makes traditional sisig so memorable.
• Perfect for sharing: Traditionally enjoyed as pulutan, this dish is great for gatherings, game nights, or sharing with friends and family.
• Great for meal prep: The flavors deepen over time, making leftovers just as delicious the next day!

Step-by-Step Instructions

1. Prep the Mushrooms:

Place dried snow mushrooms in a bowl and cover with warm water. Let soak for 15 to 20 minutes until expanded, soft, and pliable. While mushrooms soak, whisk together 2 tablespoons artificial pork seasoning, spiced vinegar, calamansi juice, and dark soy sauce in a large bowl. Set aside.

Once rehydrated, gently rinse mushrooms under cold water to remove any excess debris. Pat dry and trim off the tough yellowish base (the firm stem where the mushroom was attached). Chop mushrooms into small bite-sized pieces, aiming for roughly the same size as the tofu cubes. Transfer to the marinade bowl and toss gently to coat. Marinate for 15 to 30 minutes.

2. Pan-Fry the Tofu:

Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Once hot, add tofu pieces and season with remaining 1 tablespoon artificial pork seasoning and black pepper. Toss to combine. Cook until golden brown with crisp edges, 10 to 15 minutes, stirring occasionally. Remove from pan and set aside.

3. Cook the Mushrooms:

Add remaining 2 tablespoons of the oil to the same pan over medium-high heat. Once hot, add marinated mushrooms with all the marinade liquid. Cook 10 to 15 minutes, stirring occasionally, until excess moisture evaporates and edges begin to crisp.

4. Stir-Fry and Combine:

Reduce heat to medium. Add Anaheim peppers, red bell pepper, onion, and jalapeño/Fresno chili to the pan with mushrooms. Stir-fry until vegetables soften slightly, 4 to 5 minutes. Add minced garlic and cook until fragrant, 1 to 2 minutes. Return reserved tofu to the pan. If using, add vegan mayonnaise and toss until everything is coated and heated through, 1 to 2 minutes.

5. Serve and Enjoy!

Serve immediately with fresh calamansi or lemon wedges on the side. Enjoy!

Tips and FAQs

• Press the tofu well: Removing excess moisture helps the tofu crisp up and develop golden, flavorful edges instead of steaming in the pan.
• Cook the tofu separately: Crisping the tofu first creates the best texture. Adding it back at the end keeps those crispy pieces intact.
• Don’t skip the snow mushrooms: They add a chewy, slightly gelatinous texture that helps recreate the satisfying bite often associated with traditional sisig.
• Let the mushrooms absorb the marinade: Since snow mushrooms are mild in flavor, marinating them before cooking helps them soak up the savory, tangy flavors of sisig.
• Serve immediately for the best experience: Sisig is traditionally enjoyed hot and sizzling, so serve it right away with steamed rice or as part of a larger Filipino-inspired meal.

What are snow mushrooms and where can I find them?

Snow mushrooms (also called tremella mushrooms) are edible fungi known for their delicate, chewy, slightly gelatinous texture. They have a mild flavor, which makes them great for absorbing marinades and sauces. They’re sold dried at Asian grocery stores and online Asian markets. Look for them in the dried mushroom section, where they are usually packaged in clear bags or containers. They need to be rehydrated before using

What if I can’t find snow mushrooms?

While snow mushrooms provide the closest texture for this recipe, you can substitute other mushrooms like oyster mushrooms, king oyster mushrooms, or shiitake mushrooms. Keep in mind that the texture will be slightly different.

What is artificial pork seasoning?

Vegan pork seasoning is a plant-based seasoning blend used to add savory, meaty, and umami flavors without using animal products. Depending on the brand, it may contain ingredients like mushrooms, soy, spices, yeast extract, and other natural flavorings. If unavailable, you can use mushroom seasoning powder or vegetable seasoning powder.

Is the artificial pork seasoning necessary?

No. Vegan pork seasoning is optional and simply adds another layer of savory flavor. The combination of crispy tofu, snow mushrooms, soy sauce, aromatics, calamansi, and chilies already creates a flavorful vegan sisig inspired by the traditional dish.

A Plant-Based Take on a Filipino Classic

Sisig has always been more than just a dish—it’s about gathering, sharing, and creating memories around the table. While this vegan version takes a different approach from the traditional recipe, it celebrates the same bold flavors, textures, and sense of connection that make sisig so special.

If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan Sisig (with Tofu and Mushrooms)

Ashley

Sisig is one of my favorite Filipino dishes. It’s savory, tangy, and perfect for sharing with friends over an ice-cold beer. This vegan sisig is inspired by the classic, using tofu and snow mushrooms to recreate its signature textures and bold flavors that make sisig so iconic!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Lunch/Dinner, Main, Main Course, Side Dish, Snack

Cuisine Filipino

Servings 4

Ingredients

  

1x2x3x

• 3 oz dried snow mushrooms
• 3 tablespoons artificial pork flavor seasoning, divided
• 2 tablespoons Filipino spiced vinegar
• 2 tablespoons calamansi juice, or fresh lemon juice
• 1 tablespoon dark soy sauce
• 3 tablespoons neutral oil, such as avocado or vegetable, divided
• 1 (16-ounce) block extra firm tofu, pressed and diced into ½” – inch cubes
• 1 teaspoon pepper
• 2 Anaheim peppers, seeded and diced
• 1 large red bell pepper, seeded and diced
• 1 white onion, diced
• 1 jalapeno or Fresno chili pepper, seeded and diced
• 6 cloves fresh minced garlic
• 2 tablespoons vegan mayonnaise, optional
• Fresh calamansi or lemon wedges, for serving, optional

Instructions

 

• Place the dried snow mushrooms in a bowl and cover with warm water. Let them soak for 15 to 20, or until they expand and become soft and pliable.
• Meanwhile, place 2 tablespoons of the artificial pork seasoning, spiced vinegar, calamansi juice and dark soy sauce in a large bowl and whisk to combine.
• Once the mushrooms are rehydrated, gently rinse the mushrooms under cold water to remove any excess debris.
• Gently pat dry and trim off the tough yellowish base (the firm stem/core where the mushroom was attached).
• Chop the mushrooms into small bite-sized pieces (aim for pieces that are roughly the same size as the chopped tofu) and place them into the bowl with the marinade. Toss gently to coat and marinate for 15 to 30 minutes.
• While the mushrooms are marinating, heat 1 tablespoon of the oil in a large sauté pan or wok over medium-high heat.
• Once the oil is hot, add the tofu pieces and season with the remaining tablespoon of artificial pork flavor seasoning, pepper, and red chili flakes, tossing to combine.
• Cook the tofu until golden brown and crisp around the edges, 10 to 15 minutes, stirring occasionally. Remove from the pan and set aside.
• To the same pan, heat the remaining 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the mushrooms and marinade, and cook for 10 to 15 minutes, stirring occasionally, until the excess moisture cooks off and the edges begin to crisp.
• Reduce the heat to medium and add the peppers, onions, and chilis into the pan with the mushrooms. Stir-fry until the vegetables soften slightly, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes.
• Add the reserved tofu and vegan mayonnaise to the pan and toss until everything is coated in the mayonnaise and heated through, 1 to 2 minutes.
• Serve immediately with fresh calamansi or lemon wedges and enjoy!

Video

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