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    Home » Vegetable Recipes

    Tofu Sisig Recipe

    Published: Jun 7, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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.

    Tofu Sisig in a cast-iron skillet.
    Jump to:
    • What is Tofu Sisig?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other Filipino dishes with tofu (tokwa)
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Tofu Sisig?

    Sisig is a popular Filipino dish from Ilocos region often made with chopped pork (specifically pork ears and cheeks) and served on a hot plate with a raw egg cracked on top. It has savory and tangy flavors from vinegar and calamansi.

    Tofu Sisig is a meat-free version of this classic, using tofu as its primary ingredient, making it a vegetarian-friendly alternative. Other variations use different proteins such as Lechon Kawali (or air-fried pork belly), bangus (milkfish), tuna, or squid (pusit).

    Ingredients you'll need

    Individual ingredients for Tofu Sisig
    Oil, salt, and pepper are not in the picture.

    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.

    Drying tofu cubes on a paper towel-lined baking sheet.

    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.

    Mixing the sauce in a measuring cup.

    Step 3: Lightly and evenly coat the tofu cubes in ½ cup of cornstarch, using a sieve to sprinkle it over them.

    Coating the tofu cubes with starch in a bowl.

    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. Remove excess oil from the pan, leaving just enough to coat the surface.

    PRO TIP: While frying, keep the tofu cubes separate to prevent sticking. Work in batches and drain them on paper towels.

    Frying the tofu cubes in a skillet.

    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.

    Sauteing the aromatics and chilies in a skillet.

    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.

    PRO TIP: Avoid overheating the mayonnaise; it will turn oily instead of the desired creamy consistency.

    Adding the sauce to the tofu and aromatics in a skillet.

    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.

    Adding a lemon wedge to the cooked Tofu Sisig in a skillet.

    Serve immediately to enjoy the crispy texture of the fried tofu. For a satisfying experience, pair it with Sinangag (garlic fried rice) and a fried egg, transforming it into a silog-type of meal.

    Scooping Tofu Sisig from the pan with a spoon.

    Recipe FAQs

    Can I make tofu sisig without frying the tofu?

    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.

    Can I make tofu sisig without mayonnaise?

    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.

    Try other Filipino dishes with tofu (tokwa)

    • Tokwa't Baboy: A dish made with fried tofu cubes and boiled pork (often pork ears or belly). It's usually served with a vinegar-soy sauce dip and enjoyed as "pulutan" or snack paired with alcoholic beverages.
    • Adobong Tokwa: This is tofu cooked adobo-style, where tofu cubes are fried and then simmered in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns.
    • Tofu and Asparagus Stir Fry: Crispy fried tofu and asparagus with a garlicky, savory sauce.
    • Ginisang Togue with Tofu and Shrimp: Stir-fried or sautéed mung bean sprouts with aromatics, fried tofu, and shrimp.
    • Lumpiang Sariwa: These are fresh spring rolls with sautéed vegetables and proteins like tofu, topped with crushed peanuts, and served with a garlicky, soy-based sauce.

    Other vegetable recipes you may like

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      Adobong Talong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Tofu sisig in a casts iron skillet.

    Tofu Sisig

    A variation of the traditional sisig that features crispy fried tofu with its savory and tangy flavors.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 353kcal
    Author: Nora Rey
    Cost: $4-$6

    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.

    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.

    Nutrition

    Calories: 353kcalCarbohydrates: 14gProtein: 1gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 8mgSodium: 536mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 155IUVitamin C: 24mgCalcium: 15mgIron: 0.4mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Mark

      July 11, 2023 at 3:43 am

      5 stars
      I remember having this kind of sisig at Max's restaurant. Is mayo always used in sisig recipes?

      Reply
      • Nora Rey

        July 20, 2023 at 1:46 pm

        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!

        Reply
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