Name: Tofu Mushroom Cauli Sisig
Yield: 10
Ingredients: 240.0g Potato Starch; 240.0g All Purpose Flour; 15.0g Knorr Rostip Chicken Seasoning Powder 1kg; 1.0g Black Pepper; 500.0g Firm Tofu; 300.0g Oyster Mushroom; 500.0g Cauliflower; 60.0g Eggplant; 240.0g Lady's Choice Real Mayonnaise 5.5L; 30.0ml Knorr Liquid Seasoning 3.8L; 30.0g Margarine; 60.0g White Onion; 15.0g Green/Red Chili; 0.0 Fried Tofu; 0.0 Fried Mushroom; 0.0 Fried Cauliflower; 0.0 Eggplant Soy Dressing; 60.0g Cherry Tomatoes; 30.0g Leeks; 30.0g Spring Onions

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

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Preparation

Breading
- In a bowl mix all ingredients until well incorporated. Set aside.
Tofu Preparation
- In a bowl season tofu with Knorr Rostip and Black Pepper. Deep fry until golden brown and set aside.
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.
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.
Eggplant Soy Dressing
- In a bowl, combine all ingredients until well incorporated. Taste and Adjust seasoning if needed.
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.

Tofu Mushroom Cauli Sisig

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Ingredients

Breading

Tofu Preparation

Mushroom Preparation

Cauliflower

Eggplant Soy Dressing

Assembly