Tasty Filipino Tofu Sisig Recipe {Healthy & Simple} (2024)

This crispy tofu sisig is inspired by the famous restaurant chains, Max. It's a luscious vegan version of the classic Filipino Kapampangan. It's cooked with an aromatic mixture of onions, garlic, red bell peppers, and chili peppers.

Why this Recipe Rocks

A tofu recipe was long overdue. Tofucooks in a jiffy,goes wellwith many side dishes, andis a good source of plant-based protein. It makes an excellent meat substitute.

Why? We can give it, without hindrance, a range of tastes like a white canvas that submits to the splashes of color paint.

Obviously, it's all about the sauce.

And thissauce is mind-blow-ing.No really! It has a perfect balance of salty and acid with a hint of sweetness. It coats, mixed with mayonnaise, the pieces ofcrispy tofuwonderfully, leaving a shiny surface.

When the spoon approaches the mouth, you can feel thewarm and deep aromasrising to the nostrils. Each bite offers only happiness:rich flavors, mixed with a teasing chile taste, dance on the tongue.Mushrooms provide a contrast of texture, a softnessthat tofu would fail to create on its own.The hints of lemon are refreshing,so much so that they light up the palate.

What a delicious way to enjoy tofu! Anyhoo, this Filipino sisig recipe (gluten-free, on top of it) isvery easy to make. It has become a family favorite.

Clearly, it is a keeper.

What Goes in It?

Ingredient Notes

• Vegan "oyster" sauce.The traditional one is made from caramelized oysters. It is a popular savory seasoning used in Asian cuisine, especially stir-fries. This gives a rich and savory flavor to dishes that appeal to many people. This vegan version is made with soy sauce, coconut nectar, different types of mushrooms, and seasonings.
• Lime juice.It has to be fresh. This dish is traditionally made withcalamansi lemon juice, a Philippine lime. If you find some (even if it's bottled), goof for you. Yuzu juice would also create a unique exotic flavor.
• Sugar.I used cane sugar, but any type would go (abstain from refined sugar if you can).
• Red onion.I prefer this kind because it's tastier and it gives color.
• Chile peppers.These are Serrano and Thai peppers.
• Mushrooms.I opted for a mix of Shiitake mushrooms, King oyster mushrooms, and black oyster mushrooms. Others, like rehydrated black mushrooms or wood-ear mushrooms would also work.
• Vegan mayo.I bought astore-bought product.

Click here to see the exact quantities in the recipe card.

How to Make Tofu Sisig Step by Step

To start, I squeeze the tofu to rid it of excess liquid; about 20 minutes.

Meanwhile, I make the sauce ①. Once the tofu is pressed, I dice it ②, coat it with cornstarch ③, and cook it in the skillet until crispy ④. I remove it from the skillet and make room for my following ingredients, which will also be cut into small pieces.

To prepare the sisig, I sauté onion and garlic ⑤, then the red bell pepper and chilies ⑥.

I add the chopped mushrooms and cook them for a few minutes ⑦. Crispy tofu joins the gang ⑧; I stir it up a bit.

I pour the tangy sauce, stir and season the sisig with the rest of the oyster mushroom sauce, cooking it a little bit more. To make the pieces shine, I coat them with vegan mayonnaise ⑨.

The Keys to Success: My Top Advice

Get a better rendering by pressing the tofu

Most of the time, tofu comes packaged in a bag filled with water to preserve it. It can be cooked while damped or squeezed beforehand to obtain firmer, softer, denser, creamier slices or cubes on the inside and crispier on the outside. Furthermore, getting rid of all this water promotes better penetration of flavorful sauces and marinades. Finally, this ensures that the tofu pieces get less intensely excited when dropped into the hot oil.

This step is optional, but it is highly recommended.

This can be done by hand. You wrap the tofu in a paper towel or tea towel, place it between two cutting boards, put uber-heavy objects (like a stack ofwell-balancedheavy books) on top of the tofu and wait 15 to 20 minutes. After that, you clean the liquid that comes out.

Although I used to do this, my life has changed since I discovered the tofu press. It's much simpler and less daredevil (well, for my poor cookbooks and my Petit Robert French dictionary).

The smaller the pieces, the better the dish will be received.

The small size of the pieces of the main ingredient (here, tofu and mushrooms) distinguish sisig. So, take the time to cut the tofu and mushrooms into 1 cm- (½ inch-) cubes or less if possible.

Chili pepper seeds can be discomfort or comfort

You can decide the potency of the capsaicin diffused in tofu sisig. For rather low heat, it is necessary to seed the peppers well and strip them of their ribs. For higher intensity, keep them.

Warning!Chili pepper oils can remain on the fingers and irritate sensitive parts with mucous membranes, such as the eyes. Put on gloves if possible when cutting.

Essential Equipment

• Tofu press (optional).You can squeeze your tofu by hand or usethis awesome device.
• Measuring spoons.
• Small and medium mixing bowls.
• Chef's knife, 8 in.Mine is a Japanese knife with dimples from the Mac brand. My paring knife is from the same brand. I've had them for almost 10 years now (since I started in raw cuisine). If you are lazy to cut the ingredients, trythis chopper(on my wish list).
• Wooden cutting board.
• Cast-iron orskillet or sizzling plate, if desired.
• Wooden spoon and slotted spoon.

What to Serve this Dish with

Tofu sisig usually accompanies steamed rice as a main course. I can see it in a Buddha bowl.

Also, with their small pieces, they stuff well into a wrap.

It's also enjoyed as a starter, served with beer.

Be on the lookout for more tofu dishes!

Answers to your Burning Questions

How to Store this Dish

Tofu sisig can be stored in an airtight container for 5 to 7 days.

Make this Dish now

Tofu sisig offers a rich and savory flavor, thanks to the aromatic combination of onions, garlic, and chilies. The crispy tofu and chewy mushroom are coated in a mind-blowing savory and lemony sauce, then glazed with mayonnaise.

The initial preparation of the ingredients (calledmise en place)involves cutting them into small cubes or pieces. But once this step is complete, simply brown the tofu and mix it with the cooked vegetables in the skillet and the tangy umami sauce.

This easy recipe was all the rage with my family, and it will be the same for you too.

So, rush to your kitchen!

Watch How It's Done

Watch the recap thanks to the Crispy Tofu Sisig Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video come soon]

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