Sizzling Mushroom and Tofu Sisig

Sisig is a popular pan-fried side dish or appetizer with an irresistibly crispy and chewy bite. Its origins lie in the use of excess meat from the commissaries of American military facilities in the Philippines, where Filipinos learned to be frugal and avoid food waste. In this plant-based version, using potato starch to coat the mushrooms is the key to achieving a super-crispy yet chewy texture. To experience sisig to its full effect, eat it over a bed of rice with a pint of cold beer or any fizzy beverage.

I recommend using two skillets to save time while frying the mushrooms and tofu, but feel free to use just one skillet and reuse the frying oil. To get the full sizzling-plate experience, you can also make this sisig in a cast-iron skillet and serve it directly from the hot skillet. Place a wooden trivet under the skillet to protect your table and your hands.

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