Cari amici, la parola Sisig compare per la prima volta nel 1732 nel libro vocabolario, di un frate agostiniano di nome Diego Bergano, sulla lingua filippina parlata nella regione di Luzon. Il termine si riferiva al desiderio delle donne in gravidanza di mangiare mango verde, imbevuto di una miscela di aglio, sale, pepe e aceto. Questi condimenti sono ancora oggi utilizzati per la ricetta del Sisig di maiale. Per la nostra tradizione è uno spuntino dal gusto acidulo ma oggi voglio suggerirvi di provare la versione vegana del Sisig, che usa invece il tofu come ingrediente. Questo derivato della soia gialla e prodotto mediante la cagliatura dei semi e molto salutare e gustoso! Provate per credee!
The classic pork sisig dish which every Filipino loves have an alternative to its counterpart and more healthier, the tofu sisig. For those who are plant-based and would still want to enjoy sisig, here’s the tofu version which is equally delicious.
Tofu is a good alternative for protein compared to meat. Not only is it economical but soy protein works as a good replacement for those who would like to do meatless days, or those transitioning to a plant-based lifestyle. For those who want to try this yet have high levels of uric acid, take a cup of sambong (leaves) tea after to expel the purines immediately.
Here are the ingredients to makes 4 to 6 servings, the procedures and how to assembly/served the tofu sisig;
Ingredients:
10 to 15 blocks of firm tofu, cut into cubes
1 tablespoon ground black pepper
1/4 cup calamansi juice
1/4 cup liquid seasoning/aminos
10 red onions, diced
Optional: red chilies
Procedure:
1. Cut the tofu blocks in cubes (1 block can make 32 cubes).
2. Line your baking tray with aluminum foil and arrange the tofu cubes.
3. Bake for about 40-45 minutes. Set aside.
4. In a bowl, mix the rest of the ingredients.
5. Add the tofu cubes in the bowl and toss (like a salad)
6. Season to taste.
Assembly:
1. Heat your sizzling tray in the stove.
2. Add the tofu sisig.
3. Garnish with vegan mayonnaise and leeks.
4. Serve immediately.
Note: Baking the tofu cubes instead of frying due to the volume and the time it takes to do so. The dish is whole foods plant based. No oil used, which makes for a super healthy dish. And how to make a thicker sauce: mix water, liquid seasoning and calamansi juice and add your (cornstarch or flour) slurry.
