Spicy Tofu Sisig

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Bianca Eustaquio

Ingredients

Sisig Sauce

  • 3
    Tbsp Mushroom Sauce
  • 3.5
    Tbsp Water
  • 2.5
    Tbsp Liquid Seasoning
  • 5
    Tbsp Mayonnaise
    Vegan
  • 1
    Cup Oil
  • 750
    grams Tofu
    cubed
  • 5
    Cloves Garlic
    chopped
  • 1
    White Onion
    Chopped
  • 1/2
    Cup Red Bell pepper
  • 1/2
    Cup Green Bell Pepper
    chopped
  • 2
    BirdsEye chili
    Chopped
  • Parsley

Instructions

1
Spicy Tofu Sisig
2
1. Fry 750 grams Tofu (cubed) in 1 Cup Oil in deep pan. Fry until it begins to crisp then turn to brown other sides. Remove and drain on paper towels.
3
2.Drain oil Leave 2 Tbsp in pan. Over medium heat add 5 Cloves Garlic (chopped)1 White Onion (Chopped)1/2 Cup Green Bell Pepper (chopped)1/2 Cup Red Bell pepper
4
3. Add 2 BirdsEye chili (Chopped) and sauté. Add 2.5 Tbsp Liquid Seasoning3 Tbsp Mushroom Sauce5 Tbsp Mayonnaise (Vegan) and 3.5 Tbsp Water. Mix well.
5
4. Add tofu, mix well.
6
Add Parsley as garnish and Enjoy! Best served directly from the skillet.
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Spicy Tofu Sisig

Sesame Udon Noodles

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Bianca Eustaquio

Ingredients

  • 2
    packs Udon Noodles
  • 1/4
    Cup Ginger
    cut into strips
  • 1/4
    Cup Spring Onion
  • 3
    Cloves Garlic
    Roughly Chopped
  • 1
    tsp Olive Oil
  • 1
    Tbsp Sesame Seeds
  • 300
    grams Vegan Pork Mince
  • 2
    tsp Salt and Pepper
  • 1/4
    Cup Soy Sauce
  • 2
    tsp Sesame Oil
  • 2
    packs Udon Noodles
  • 2
    cups Bok Choy
  • 1
    tsp Chili Powder

Instructions

1
2.Heat 1 tsp Olive Oil in wok or pan over high heat.Add 3 Cloves Garlic (Roughly Chopped)1/4 Cup Ginger (cut into strips) and white parts of1/4 Cup Spring Onion
2
3. Add 300 grams Vegan Pork Mince and 1 Tbsp Sesame Seeds and 2 tsp Salt and Pepper
3
4.Add 1/2 of 1/4 Cup Soy Sauce and 2 tsp Sesame Oil.Mix and combine well. Then add 2 cups Bok Choy and2 packs Udon Noodles, remaining soy sauce, and sesame oil
4
5. Add sesame seeds, green parts of spring onion and 1 tsp Chili Powder and combine well.
5
Serve while warm and enjoy!!
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Sesame Udon Noodles 1. Add water to pot, bring to boil. Add 2 packs Udon Noodles and let cook for 2-3 minutes and then drain.

Orange Tofu

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Bianca Eustaquio

Ingredients

Orange Sauce

  • 1
    orange Zest
  • 1/2
    tsp Ginger
    grated
  • Cornstarch slurry
    1/4 Cup warm water & 1 Tbsp Cornstarch
  • 1 1/2
    Tbsp Soy Sauce
  • 2
    cloves Garlic
    minced
  • 1/2
    Cup Orange Juice
  • 3
    Tbsp Sugar
  • 1
    Tbsp Rice Vinegar
  • 500
    grams Firm Tofu
    cubed
  • 1/2
    Cup Potato Starch
  • 3
    Tbsp Neutral Oil

Instructions

1
Orange Tofu
2
1. Wrap 500 grams Firm Tofu (cubed) in a papertowel and press w/plate until excess liquid comes out. Set aside for 30 min. Cut into cubes.
3
2. Coat tofu cubes in 1/2 Cup Potato Starch and season with salt and pepper.
4
3. Heat 3 Tbsp Neutral Oil, over med-high heat. Fry tofu cubes until crisp. Set aside on paper towel to drain excess oil.
5
4. Over med-high, add 1/2 Cup Orange Juice 1 1/2 Tbsp Soy Sauce3 Tbsp Sugar1 Tbsp Rice Vinegar2 cloves Garlic (minced)1/2 tsp Ginger (grated). Bring to simmer
6
5. Whisk in Cornstarch slurry (1/4 Cup warm water & 1 Tbsp Cornstarch) and let thicken. About 2-3 min. Remove from heat and add 1 orange Zest. Stir well.
7
6. Toss tofu in sauce until coated. Garnish with spring onion.
8
Serve with rice and enjoy!!
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Orange Tofu

Eggplant & Tofu Binagoongan

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Bianca Eustaquio

Ingredients

  • 550
    grams Firm, Pressed Tofu
    cubed
  • 3
    pcs Eggplant
  • 3
    slices Tomato
  • 4
    Cloves Garlic
    minced
  • 2
    Tbsp Oil
  • 1
    small Red Onion
    chopped
  • 6
    Tbsp Vegan shrimp paste
  • 2
    sliced Green Chilies

Instructions

1
Eggplant & Tofu in Vegan Shrimp Paste 1. Chop 550 grams Firm, Pressed Tofu (cubed) and 3 pcs Eggplant
2
2. Fry tofu and eggplants, separately and set aside.
3
3.Leave 2 Tbsp Oil and sauté 1 small Red Onion (chopped)for 3 min.Add 4 Cloves Garlic (minced) and 3 slices Tomato6 Tbsp Vegan shrimp paste and sauté 2 min.
4
4. Add 2 sliced Green Chilies and sauté for 2 min. Add water bits at a time and simmer until tomatoes are soft. Turn off heat, pour over tofu and eggplant
5
5. Mix to distribute sauce.
6
Serve with warm rice and enjoy!
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Eggplant & Tofu in Vegan Shrimp Paste 1. Chop 550 grams Firm, Pressed Tofu (cubed) and 3 pcs Eggplant

Garlic Sotanghon with Veggie Chicken

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Bianca Eustaquio

Ingredients

  • 1
    Cup Vegan Chicken
  • 250
    grams Sotanghon
  • 3
    Tbsp Garlic
  • 1
    Tbsp Atsuete
  • 1/4
    Cup Oil
  • 1
    Onion
    Chopped
  • 3
    Tbsp Garlic
    Chopped
  • pinch
    Annatto Oil
  • 1
    tsp White Pepper
  • 1/4
    Cup Vegan chicken Stock
  • 1 1/2
    Tbsp Vegan Fish Sauce
  • 1
    Cup Carrot
    thin sliced
  • 1
    Cup Green Beans
    thin sliced
  • 1 3/4
    Cup Vegan Chicken Stock
  • squeeze
    of Calamansi

Instructions

1
Garlic Sotanghon with Veggie Chicken
2
1. Chop 1 Cup Vegan Chicken into 1 inch pieces and set aside.
3
2. Soak 250 grams Sotanghon for 15-20 minutes.
4
3. Heat 1/4 Cup Oil. Once oil is hot, set heat to low.Add 1 Tbsp Atsuete. Heat 2 minutes while stirring. Remove seeds from oil.Add 3 Tbsp Garlic.Set Aside.
5
4. Add pinch Annatto Oil, sauté 1 Onion (Chopped) until translucent. Add 3 Tbsp Garlic (Chopped)and cook for 1 min. Add chicken. And cook for 3 min.
6
5.Add 1 Cup Green Beans (thin sliced)1 Cup Carrot (thin sliced). Add1/4 Cup Vegan chicken Stock.Season with 1 1/2 Tbsp Vegan Fish Sauce and 1 tsp White Pepper.
7
6. Add noodles and 1 3/4 Cup Vegan Chicken Stock.Add more water if need. Once noodles cooked, add the annatto oil w/garlic. Season with white pepper if desired
8
7. Mix until noodles are coated well. Season with more pepper if desired.
9
8. Serve withsqueeze of Calamansi and garlic bits and enjoy!
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Garlic Sotanghon with Veggie Chicken

Halo-Halo Turon ala Mode

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Bianca Eustaquio

Ingredients

  • 12
    pcs Lumpia Wrapper
  • 1
    Cup Plantain
    chopped
  • 1/2
    Cup Purple Yam Jam
  • 1
    Cup Mixture of beans and coconut jelly
  • 1/4
    Cup Brown Sugar
  • 1
    Tbsp Olive Oil

Instructions

1
Halo-Halo Turon ala Mode | 3 desserts in 1!
2
1. Place 12 pcs Lumpia Wrapper on flat surface. Place 1 Cup Plantain (chopped)
3
2. Add 1 Cup Mixture of beans and coconut jelly 1/2 Cup Purple Yam Jam
4
3. Lift the bottom side towards the center, wrapping the filling. Then, take the left and right corners and fold towards the center. Finish rolling upwards.
5
4. Heat 1 Tbsp Olive Oil. Once oil is hot, add 1/4 Cup Brown Sugar. Wait for sugar to float. Fry Turon until golden brown and sugar sticks to the paper. Drain.
6
5. Serve hot with ice cream and enjoy!!!
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Halo-Halo Turon ala Mode | 3 desserts in 1!

Easy! Mushroom & Tofu Salpicao

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Healthy Vegan Snack Idea! Sweet Sesame Cauliflower “wings”

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Bianca Eustaquio
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Tofu Steak in Mushroom Sauce

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Bianca Eustaquio
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Vegan Mushroom Fried Chick’un

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Bianca Eustaquio
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