When I first moved to Canada, I was bracing myself for the deep winters and the abundance of maple syrup. What I didn’t see coming was the craving for Filipino dishes like sisig. Now, traditional sisig is usually porky goodness in all its crispy, fatty glory. But as much as I love a good plate of that sizzling dish, sometimes my body demands a little… rest. Enter: tofu. Yes, my tofu sisig recipe is here to rescue you from pork overload without skimping on that crispy, tangy flavour we all know and love.
Why Tofu? Trust Me on This One
I get it. You’re thinking, “Sisig without pork? Isn’t that like Canadian winter without snow?” But hear me out! Tofu is a blank canvas that soaks up flavours like a sponge, and in this tofu sisig recipe, it does just that. It’s like tofu was made for sisig—crispy on the outside, soft inside, and ready to be bathed in the savoury, tangy, and spicy flavours of the classic dish. Plus, there’s something incredibly satisfying about crispy tofu chunks sizzling on a hot plate. It’s got all the drama and excitement of traditional sisig without the piggy regrets.
How to Crisp Up Tofu (Spoiler: No Oil Bath Required)
Now, I know what you’re thinking: tofu can sometimes feel like a soggy sponge. But not today! In this tofu sisig recipe, we’re going for crispy perfection, and it’s easier than you’d think. The key? Drying out that tofu like it’s braving a Canadian winter—firm tofu is your best bet here. Press it down, pat it dry, and if you’re feeling fancy, freeze it before cooking for that chewy texture. The tofu’s crispiness is locked in with just a touch of oil, so no deep frying needed! Your waistline and your frying pan will thank you.
Sisig Flavours Without the Guilt Trip
When it comes to seasoning, the flavours are where this tofu sisig recipe really shines. You’ve got your classic sisig ingredients—onions, garlic, soy sauce, calamansi juice, and chilli—all working together in harmony. The tofu soaks it all up, giving you that savoury, umami-packed punch with just the right amount of zing. Top it off with a bit of vegan mayo for that creamy touch, and it’s like you never left the Philippines. Well, minus the pork.
And let’s not forget that hot sizzling plate. If you’ve got one, now’s the time to show off! The sound of tofu sizzling as you bring it to the table? It’s half the fun. If you don’t have one, just use your regular pan. Your tofu sisig will still taste amazing, I promise.
Why You’ll Love This Tofu Sisig Recipe
It’s healthier, it’s crispy, and it’s a fun plant-based twist on a Filipino classic. Whether you’re vegan, vegetarian, or just trying to cut back on meat, this tofu sisig recipe is a winner. And honestly, the best part? You won’t feel like you need a nap after eating it. Perfect for those post-dinner winter walks here in Canada—or just curling up in a blanket and avoiding the outdoors entirely (we’ve all been there).
So, if you’re looking for a sisig that’s crispy, flavourful, and guilt-free, give my tofu sisig recipe a try. You might just forget all about the porky version—until your next craving, at least. But hey, that’s what balance is for, right?
Tofu Sisig: Crispy, Sizzling, and Surprisingly Satisfying!
Equipment
- Tofu press (or paper towels and a heavy plate)
- Sizzling skillet/plate (or cast iron pan – both optional)
- Wok (or large pan)
- Wok spatula (regular spatula)
- 5 Small prep bowl
- Medium or large prep bowl
- Whisk (or fork)
- Jar or heat proof container (to discard oil used for frying)
- Spoon
Ingredients
The Tofu
- 450 g extra firm tofu
- canola oil or other neutral oils such as vegetable oil
- salt for seasoning
The Sauce
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp calamansi juice
- 1 Tsp sugar
- 2 Tbsp water
- Ground black pepper for seasoning
For Cooking
- 1-2 Tbsp canola oil
- 1 medium red onion diced
- 4-6 garlic cloves
- 1 small red bell pepper diced
- 3 bird’s eye Thai chilies
- 2 long green chilies deseeded
- oyster sauce to taste optional if desired
- soy sauce to taste optional if desired
- 1 Tbsp mayonnaise
For Serving
- 1 Tbsp mayonnaise
- calamansi juice or lemon juice optional if desired
Instructions
Prepare the Tofu
- Press the tofu to remove the excess water. If you have a tofu press, use your tofu press. If not, wrap your tofu with paper towels and place a heavy plate on top. Let it press for at least 30 minutes. If you have a tofu press, you can press it overnight in the fridge.
- Once pressed, drain the excess water.
- Sliced the tofu into small ½ inch cubes. The smaller the better—so if you can slice even small, that’d be better.
- Place tofu into a medium or large bowl. Set aside.
Prepare the Sauce
- In a small bowl, add soy sauce, oyster sauce, calamansi juice, sugar, and water.
- Season with ground black pepper to taste.
- Using a whisk (or fork) mix until well combined.
- Optional: Adjust to desired taste.
Prepare the Aromatics
- Peel onion. Dice into ½ inch cubes. Place in small bowl. Set aside.
- Peel garlic and mince. Place in small bowl. Set aside.
- Cut off the top and the bottom of the red bell pepper. Chop into ½ inch cubes. Place in small bowl. Set aside.
- Cut off the tops of the chillies. Remove the seeds if desired. Slice thinly. Place in small bowl. Set aside.
Fry the Tofu
- Heat your wok (or large pan) over high heat.
- Add oil to cover up to about 1 to 1 ½ inch above the bottom surface of the wok.
- Once oil is hot, add the tofu. The tofu will sizzle as soon as you add it to the wok.
- Season it with salt.
- Turn down the heat slightly to medium/high heat.
- Cook tofu until golden brown, around 4 to 5 minutes. If using a frying pan, flip tofu around until all the sides are golden brown and crisp.
- Using your spatula, remove tofu from the wok and set aside.
- Drain the excess oil from the wok and place into a jar or heat proof container to be discarded.
Prepare the Sisig
- Place wok back onto the stove. Alternatively, if you’re using a cast iron pan or sizzling plate, place it on the stove.
- Heat on high heat for about 5 minutes.
- Add in 1-2 tbsp of oil. Ensure bottom of wo (pan or sizzling plate is evenly coated)
- Add onion. Sauté for 1 minute.
- Add garlic. Sauté for another minute.
- Add chilies, and peppers. Let cook for 1-2 minutes until tender.
- Add crispy tofu.
- Lower heat to medium high heat.
- Pour in the sauce and mix until well combined.
- Using your spoon, taste test the sisig.
- Optional: Adjust to desired taste. (e.g. add more oyster sauce, soy sauce, calamansi, as needed). Mix once again until well combined. Let cook over for 1 minute.
- Add mayonnaise. Mix until well combined.
- Turn off the heat on the stove.
To Serve
- If using a sizzling plate, you can serve it immediately. Otherwise, transfer sisig onto a serving platter.
- Optional: Squeeze with some more calamansi juice, if desired.
- Drizzle 1 Tbsp of mayonnaise all over the sisig.
- Enjoy with rice!