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Vegan Grilled Mushroom and Tofu Sisig Tacos

Known for its combination of spicy and fatty flavors, sisig is a sizzling meat dish common in the Philippines. Head chef Reina Montenegro from the purely vegan Filipinx restaurant in the San Francisco Bay Area Area Chef Reina, switches to deep-fried tofu and sauteed mushrooms as meaty subs in these tempting tacos.

What you need:

For the Sisig:
4 ounces firm tofu, pressed, drained, and cut into ½ inch thick slices
Neutral oil, for frying
2 tbsp olive oil, divided
½ cup shiitake mushrooms
1 clove of garlic, diced
½ cup of diced onion
½ teaspoon of grated ginger
½ cup of diced green bell peppers

For the marinade:
3 tablespoons of soy sauce
1 teaspoon of white vinegar
Juice of ½ lemon
¼ teaspoon black pepper

For the papaya and carrot salad:
2 cups of grated fresh green papaya
1 tablespoon of salt
1 carrot, peeled and chopped
1 inch piece of fresh ginger root, grated
½ cup of white vinegar
1 cup of water
½ cup) sugar

8 corn tortillas, for serving
1 lemon, quartered for serving

What you are doing:

  1. Pour 5 cm neutral oil into a deep saucepan over medium heat and heat. Carefully add the tofu in portions and fry until crispy. After cooling, dice into ¼-inch pieces.
  2. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Add mushrooms and grill until charred, about 6 minutes. After cooling slightly, cut into small pieces. Put the tofu, mushrooms, garlic, onion, ginger, and paprika in a large bowl.
  3. For the marinade, put all the ingredients in a small bowl and mix well. Pour the tofu mixture over it and let it marinate for 10 minutes.
  4. In a pan over medium heat, heat the remaining olive oil and add the tofu mixture. Cook until vegetables are tender and tofu and mushrooms are lightly browned, about 10 minutes.
  5. For the papaya and carrot salad, put all the ingredients in a large bowl, toss, coat and place in the refrigerator for 10 minutes.
  6. In a pan over medium heat, heat the tortillas on each side.
  7. To serve, add ¼ cup of tofu mixture to each tortilla and top with salad. Squeeze fresh lemon over it and eat warm.

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