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Tofu Sisig: Crispy, Sizzling, and Surprisingly Satisfying!

Looking for a plant-based dish that still brings the sizzle? My tofu sisig recipe is the crispy, tangy, and guilt-free answer! It’s all the classic flavours of sisig—minus the pork—served up with a side of tofu magic. Perfect for days when you want that indulgent, sizzling platter without the post-pork nap. Whether you’re trying to cut back on meat or just spice up your tofu game, this dish is a must-try. Bonus: no pigs were harmed in the making of this deliciousness!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Filipino

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!