Tofu sisig is a meat-free version of classic Filipino sisig, made with crispy fried tofu instead of pork.
It has onions, chilies, and a creamy sauce with the same savory, tangy flavors you'd expect from sisig.
This recipe is budget-friendly, easy to make, and tastes best right away while the tofu is still crispy.
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Ingredients You'll Need
Notes and Substitutions
- Tofu: Use firm or extra-firm tofu so it holds its shape and gets crispy.
- Mayonnaise: Do not cook the sauce too long after adding it, or the mayo can separate and turn oily.
- Toppings: Add more red onions, scallions, fried garlic or shallots, and a squeeze of calamansi or lemon, if you like.
How to Make Tofu Sisig (Step-by-Step)
Step 1: Prepare the tofu
Cut 2 blocks of firm tofu into small cubes.
Place on a paper towel-lined plate and sprinkle with salt.
Let it sit while you prepare the other ingredients to remove excess moisture.
Step 2: Make the sauce
In a bowl, combine:
- ½ cup mayonnaise
- 1 teaspoon soy sauce
- 1 tablespoon vinegar
- 2 tablespoons oyster sauce
- ¼ cup water
Mix well and set aside.
Step 3: Coat the tofu
Sprinkle about ½ cup cornstarch over the tofu cubes and toss until lightly coated.
Step 4: Fry the tofu
Heat about ¼ inch of oil in a pan over medium-high heat.
Add the tofu in a single layer, making sure the pieces don't touch too much so they don't stick together.
Fry for 3 to 5 minutes per side, until golden and crispy. Drain on paper towels.
Pour out the extra oil, leaving just enough to coat the pan.
Step 5: Sauté the aromatics
In the same pan over medium heat, sauté 1 small onion (chopped) and 4 garlic cloves (minced) until softened.
Add 2-4 red or green chilies (sliced) and cook for about a minute to mellow the heat.
Step 6: Add the tofu and sauce
Add the tofu and sauce to the pan, then toss with the aromatics.
Turn off the heat right away so the mayo doesn't separate and turn oily.
Step 7: Serve
Season with black pepper, then top with more onions, scallions, fried shallots or garlic, and calamansi or lemon if you like.
Cooking Tips
- Dry the tofu well so it gets crispy.
- Fry in batches so the tofu browns instead of steams.
- Do not overcook the sauce or the mayo can turn oily.
- Serve right away while the tofu is still crispy.
Recipe FAQs
Yes. You can air-fry or bake the tofu, but frying will give you the crispiest texture.
Firm or extra-firm tofu works best because it holds its shape and gets crispy.
Dry the tofu well, coat it lightly with cornstarch, and serve it right away after cooking.
Yes. You can skip the mayo, but the sauce will be less creamy. Add a little more oyster sauce, soy sauce, or calamansi to adjust the flavor.
More Filipino Dishes with Tofu
- Tokwa't baboy: Fried tofu and pork with vinegar-soy dip.
- Tofu adobo: Fried tofu cooked in adobo sauce.
- Tofu and asparagus stir-fry: Crispy tofu with asparagus in a savory sauce.
- Ginisang togue: Mung bean sprouts with tofu and shrimp.
- Lumpiang sariwa: Fresh spring rolls with tofu and vegetables.
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📖 Recipe
Crispy Tofu Sisig Recipe
Equipment
- Large pan or skillet
Ingredients
- 2 blocks firm or extra-firm tofu cubed
- ½ cup cornstarch sub: potato starch
- 1 small red onion chopped
- 4 garlic cloves minced
- 2-4 red or green chili peppers sliced
- ½ cup mayonnaise
- 1 teaspoon soy sauce
- 1 tablespoon vinegar sub: calamansi or lemon juice
- 2 tablespoons oyster sauce
- ¼ cup water
- Salt and pepper to taste
- Neutral oil for frying and sautéing
Optional toppings
- Chopped onions
- Scallions
- Fried garlic or shallots
- Calamansi or lemon wedges.
Instructions
- Cut tofu into small cubes. Place on paper towels, sprinkle with salt, and let sit while you prepare the rest.
- In a bowl, mix mayonnaise, soy sauce, vinegar, oyster sauce, and water. Set aside.
- Sprinkle cornstarch over the tofu and toss until lightly coated.
- Fry tofu in a single layer over medium-high heat until golden and crispy. Drain on paper towels, then pour out excess oil.
- In the same pan, sauté onion and garlic until softened. Add chilies and cook for about a minute.
- Add tofu and sauce, then toss with the aromatics. Turn off the heat right away so the mayo doesn't separate.
- Season with pepper. Top with onions, scallions, fried garlic or shallots, and calamansi or lemon, if you like.
Notes
- Tofu: Use firm or extra-firm tofu so it holds its shape and gets crispy.
- Mayonnaise: Do not cook the sauce too long, or the mayo can separate and turn oily.
- Toppings: Add red onions, scallions, fried garlic or shallots, and calamansi or lemon, if you like.
- Dry the tofu well so it gets crispy.
- Fry in batches so the tofu browns instead of steams.
- Do not overcook the sauce or the mayo can turn oily.
- Serve right away while the tofu is still crispy.
Mark says
I remember having this kind of sisig at Max's restaurant. Is mayo always used in sisig recipes?
Nora Rey says
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!