Grilled Mushroom and Tofu Sisig Tacos
Fruity papaya-carrot-ginger slaw complements the tangy, savory fried tofu and mushrooms in these Filipinx-inspired tacos.
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Cooking tools:
- Grill
- Grill pan
- Skillet
- Tofu press
- Paper towel
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Microplane
- Saucepan
- Citrus press
- Slotted spoon
- Tongs
- Spatula
- Comal
- Plate
- Serving platter
Ingredients
- 4 ounces
- firm tofu
- , pressed drained, and sliced into ½-inch thick slices
- Neutral oil, for frying
- 2 tablespoons olive oil, divided
- ½ cup shiitake mushrooms
- 1 clove garlic, diced
- ½ cup diced onion
- ½ teaspoon grated ginger
- ½ cup diced green bell pepper
- 3 tablespoons soy sauce
- 1 teaspoon white vinegar
- Juice of ½ lemon
- ¼ teaspoon black pepper
- 2 cups grated fresh green papaya
- 1 tablespoon salt
- 1 carrot, peeled and shredded
- 1 inch piece fresh ginger root, grated
- ½ cup white vinegar
- 1 cup water
- ½ cup
- sugar
- 8 corn tortillas, for serving
- 1 lemon, quartered for serving
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