Tofu Sisig combines crispy fried tofu with the savory and tangy flavors of traditional sisig. It is a budget-friendly yet special meal that is best enjoyed immediately after cooking to savor the crispy texture of fried tofu.
Sisig is a popular Filipino dish often made with chopped pork and served on a hot plate with a raw egg cracked on top. Some variations feature Lechon Kawali (Fried Pork Belly) or Air-fried Pork Belly, Bangus (Milkfish), Tuna, or Squid (Pusit).
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Ingredients you'll need
Notes and substitutions
- Tofu: You can use firm or extra-firm tofu for a more substantial texture.
- Mayonnaise: It's important to avoid overheating the sauce with the mayonnaise to maintain its creaminess and prevent it from becoming oily.
- Optional Garnishes: Feel free to add more red onions, scallions or chives, fried garlic or shallots, and a squeeze of lemon or calamansi for added freshness.
How to make this recipe
Step 1: Cut 2 blocks of tofu into small cubes. Place them on a paper towel-lined plate to remove excess moisture. Sprinkle salt over them.
Step 2: Combine ½ cup mayonnaise, 1 teaspoon soy sauce, 1 tablespoon vinegar, 2 tablespoons oyster sauce, and ¼ cup water in a bowl. Mix well and set aside.
Step 3: Lightly and evenly coat the tofu cubes in ½ cup of cornstarch, using a sieve to sprinkle it over them.
Step 4: Shallow-fry the tofu in about ¼-inch of oil over medium-high heat until they turn golden brown and crispy, for 3 to 5 minutes on each side.
Keep the tofu cubes separate to prevent sticking. Work in batches and drain the fried tofu on paper towels. Remove excess oil from the pan, leaving just enough to coat the surface.
Step 5: On the same pan over medium heat, sauté 1 onion and 4 garlic cloves until they become fragrant and translucent for about 2 minutes. Add 2-4 chilies and cook for about a minute if you want to reduce the spiciness.
Step 6: Return the fried tofu to the pan and toss with the sautéed aromatics. Pour the sauce and immediately turn off the heat once it starts to bubble. Overheating the mayonnaise can make it oily instead of the desired creamy consistency.
Step 7: Season with ground pepper to taste. Garnish with more chopped onions, scallions or chives, fried shallots or garnish, and a squeeze of calamansi or lemon juice as desired.
Serve immediately to enjoy the crispy texture of the fried tofu.
Recipe FAQs
Absolutely! Instead of frying, you can use alternative cooking methods like baking or air-frying the tofu for a healthier version resulting in the same crispy texture.
Yes! While mayonnaise makes the sauce creamy, you can achieve a similar effect by thickening the sauce with cornstarch and enhancing the flavors with additional seasonings. Traditional sisig recipes include chopped liver to add richness and creaminess to the dish.
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📖 Recipe
Tofu Sisig
Equipment
- 10" or 12" skillet
Ingredients
- 2 blocks (12 to 16-ounce) firm or extra-firm tofu drained and cubed (see note)
- ½ cup cornstarch sub: potato starch
- 1 small red onion chopped
- 4 garlic cloves minced
- 2-4 red or green chili peppers sliced (adjust to taste)
- ½ cup mayonnaise (see note)
- 1 teaspoon soy sauce
- 1 tablespoon vinegar sub: calamansi or lemon juice
- 2 tablespoons oyster sauce
- ¼ cup water
- Salt and pepper to taste
- Garnishes (fried garlic or shallots, chives or scallions, calamansi or lemon) optional
- Oil for frying and sautéing
Instructions
- Cut the tofu into small cubes. Place them on a paper towel-lined plate to remove excess moisture. Sprinkle salt over them.
- Combine mayonnaise, soy sauce, vinegar, oyster sauce, and water in a bowl. Mix well and set aside.
- Lightly and evenly coat the tofu cubes with cornstarch, using a sieve to sprinkle it over them.
- Shallow-fry the tofu in ¼-inch of oil over medium-high heat until they turn golden brown and crispy, for 3 to 5 minutes on each side. Keep the tofu cubes separate to prevent sticking. Work in batches and drain the fried tofu on paper towels.
- Remove excess oil from the pan, leaving just enough to coat the surface.
- Using the same pan over medium heat, sauté the onion and garlic until they become fragrant and translucent for about 2 minutes.
- Add the chilies and cook for about a minute if you want to reduce the spiciness.
- Return the fried tofu to the pan and toss with the sautéed aromatics.
- Pour the sauce and immediately turn off the heat once it starts to bubble.
- Season with ground pepper to taste.
- Garnish with more chopped onions, scallions or chives, fried shallots or garnish, and a squeeze of calamansi or lemon juice as desired.
Video
Notes
- Tofu: You can use firm or extra-firm tofu for a more substantial texture.
- Mayonnaise: It's important to avoid overheating the sauce with the mayonnaise to maintain its creaminess and prevent it from becoming oily.
Mark
I remember having this kind of sisig at Max's restaurant. Is mayo always used in sisig recipes?
Nora Rey
Hey there! Yes, mayo is commonly used in many sisig recipes to add creaminess and enhance the flavors. However, some variations of sisig may omit mayo or use other ingredients like soy sauce, calamansi, or vinegar for a tangy twist. It all comes down to personal preference. Feel free to experiment and make it your own – that's part of the fun!