Tofu sisig (crispy vegan Filipino tofu)

Name: Tofu sisig (crispy vegan Filipino tofu)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 14 oz. extra firm tofu; 3 tablespoons canola oil, or vegetable oil; 2 tablespoons vegan butter; 1 medium size red onion, diced; 2 cloves garlic, minced; 1 small red bell pepper diced; 6 medium size shiitake mushrooms, sliced; ¼ cup water; ½ teaspoon cornstarch; 1 tablespoon tamari; 4 teaspoons vegan oyster sauce; 2 tablespoons lemon juice or calamansi if available; 1 tablespoon coconut sugar, or regular sugar; ¼ cup vegan mayonnaise; 3 bird’s eye chilies, thinly sliced; 2 scallions cut into long thin strips to garnish

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Welcome to a culinary adventure that's going to excite the living daylights outta your taste buds! If you're a fan of Filipino cuisine or just love trying new and unique flavors, then you're in for a treat with this recipe.

As you take your first bite of this sizzling tofu sisig, you're greeted with a symphony of flavors that dance on your taste buds - the tangy notes of calamansi juice, the umami richness of soy sauce, the subtle sweetness of caramelized onions, and the fiery kick of red chili peppers. The fragrant aroma of garlic and scallion wafts through the air, teasing your nose with its irresistible scent.

Tofu sisig feature in a pan. Rice and ensaladang talong on the side.

Tofu sisig is the perfect dish to serve with my smokey eggplant ensaladang talong. It’s even pretty darn bangin’ served over a bed of kimchi fried rice.

The combination of crispy, tender, tangy, savory, and spicy creates a symphony of flavors that's truly unforgettable. With every bite, you'll be treated to a harmonious medley of textures, from the crispy exterior of the tofu to the succulent and melt-in-your-mouth interior.

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🥰Why you are going to adore the ever-loving heck outta this recipe
🇵🇭The Cinnamon Snail at the World Street Food Congress in Manilla
🌶️Some of the notable ingredients in this recipe
📖Step-by-step instructions
🔪Equipment
🫙Storing and reheating tofu sisig.
💡Top tip
🤷‍♀️FAQ
✌️Other dishes that go great with this:
Looking for more dope veggies to munch?
Tofu sisig (crispy vegan Filipino tofu)

🥰Why you are going to adore the ever-loving heck outta this recipe

Easy to make with minimal cleanup: Making tofu sisig at home is relatively simple, even for those who may not be experienced cooks. With just a few key ingredients and some basic cooking techniques, you can whip up this delicious dish in your own kitchen. You can prepare the whole thing in a single pan and have very little cleanup to deal with.
Versatile and Customizable: One of the great things about tofu sisig is that you can tweak it to your personal taste. You might kick change the heat with more or less fresh chilies, or turn up or down the sweetness to your taste, by adjusting the coconut sugar to your taste. You can easily add veggies of your choice, making it a dish that you can truly make your own.
Irresistible Flavor Explosion: Tofu sisig is a gosh-darned flavor bomb! The combination of tangy, savory, spicy, and slightly sweet flavors creates an explosion of taste in every bite. The tanginess from calamansi juice, umami from soy sauce, and the kick from the chopped chili peppers create a symphony of flavors that are both bold and balanced, making it a taste sensation that's hard to resist. Some recipes try to get the base flavor using Knorr liquid seasoning, but I find the flavors from the natural ingredients in this recipe are wayyyyy better.
Texture Delight: Not a tofu lover yet? This dish is going to show you just how fantastic the texture of tofu can be! The crispy and golden-brown crust of the tofu provides a satisfying crunch, while the interior remains tender and melt-in-your-mouth. Some recipes call for deep-fried tofu, but This tofu sisig recipe achieves the same texture, using way less oil. The caramelized onions add a soft sweetness, and the red chili peppers provide a burst of heat. The combination of these textures creates a delightful mouthfeel that's both satisfying and enjoyable.
Mooooaaar protein: Tofu sisig is a fantastic option for vegetarians or vegans who are looking for a delicious and protein-rich meal. Tofu, which is made from soybean curd, is a great source of plant-based protein and adds a substantial and satisfying element to the dish. It's a perfect alternative to traditional sisig, which is typically made with meat, and allows those following a plant-based diet to enjoy a flavorful and satisfying dish.

Whether you're a tofu aficionado, a vegetarian or vegan, or just someone who loves bold and delicious flavors, tofu sisig is a dish that's sure to win your heart.

🇵🇭The Cinnamon Snail at the World Street Food Congress in Manilla

In 2016 I was chosen to represent the United States at the World Street Food Congress in the Philippines. That’s where I first learned about sisig, lechon, and so many Filipino recipes that I would go on to veganize. As some of you who subscribe to my email newsletter know, the event was tragic, and one of the young men helping us at the event passed away due to the terrible working conditions provided by the organizers. It was a crazy, eye-opening experience that made me respect and admire culinary workers in Southeast Asia more than ever.

🌶️Some of the notable ingredients in this recipe

Coconut sugar: Coconut sugar, also known as coconut palm sugar, is a natural sweetener made from the sap of coconut palm tree flower buds. It has a rich caramel-like flavor with a hint of butterscotch and a lower glycemic index compared to cane sugar, making it a popular choice for those seeking a healthier sweetener option. It contains small amounts of minerals, antioxidants, and fiber, and can be used as a 1:1 substitute for cane sugar in most recipes. Coconut sugar is available in health food stores and online.

Calamansi: Calamansi, also known as Philippine lime or calamondin, is a small citrus fruit that is native to Southeast Asia, particularly the Philippines. It is a cross between a mandarin orange and a kumquat, and is known for its unique flavor and versatility in culinary applications. Calamansi has a tangy, sour taste with a hint of sweetness. If you can’t find it at your local Asian food store, you can substitute lemon or lime juice in it’s place for this recipe.

Vegan mayonnaise: Vegan mayo is usually made from plant-based fats which have been emulsified with some flavored vegan protein base. I know, I didn’t just make it sounds that exciting, but damnit, I could bathe in the stuff! Vegan mayonnaise tends to be lower in cholesterol and saturated fat compared to regular mayonnaise, making it a healthier option. In this recipe, the mayo melt in with the sauce, and provides a creamier base that helps to support the other flavors.

Vegan oyster sauce: Vegan oyster sauce is a plant-based alternative to the traditional oyster sauce that is commonly used in Asian cuisine. Instead of being made from oysters or other shellfish, vegan oyster sauce is typically crafted from mushrooms, yeasts, sweeteners, and other plant-based ingredients to replicate the umami-rich flavor and thick, glossy consistency of traditional oyster sauce. It is available online and at your local Asian food store.

Bird’s eye chilies: Bird's eye chilies, also known as Thai chilies, Thai bird's eye chilies, or simply bird chilies, are small, fiery hot chili peppers that are commonly used in Thai, Vietnamese, Indonesian, and other Southeast Asian cuisines.They have a sharp, spicy, and slightly fruity taste that can elevate the heat level of a dish without overwhelming the other flavors.

Bird's eye chilies are typically small, slender peppers that are about 1-2 inches in length, and they come in different colors ranging from green to red, depending on their maturity. The heat level of bird's eye chilies can vary, but they are generally considered to be quite hot, with a Scoville heat rating ranging from 50,000 to 100,000 units, which is similar to the heat of cayenne peppers.

When handling bird's eye chilies, it's important to be cautious as they can cause skin and eye irritation due to their high capsaicin content. It's recommended to use gloves or wash hands thoroughly after handling them, and avoid touching your face or eyes. Bird's eye chilies can usually be found in Asian grocery stores or specialty food markets and are a staple ingredient in many Southeast Asian dishes for those who appreciate a spicy kick in their culinary adventures.

📖Step-by-step instructions

You wanna see how this crispy one-pan dish gets made? I will grab you by the hand and walk you through the whole process. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

Tofu being pressed, wrapped in kitchen towels.

Press the tofu for 30 minutes to remove excess water. Either use a tofu press, or wrap the tofu between paper towels or a clean kitchen towel, and place a heavy object, such as a cast iron skillet, on top. Cut the tofu into ½ inch cubes (just over 1 cm.)

Frying tofu being flipped with a spider in an iron skillet.

Heat 2 tablespoons of canola oil or other neutral-tasting cooking oil over medium-high heat in a wok or large frying pan. Add the tofu and cook until for 8-9 minutes, flipping the pieces frequently until golden and crispy on all sides.

Tofu placed in a bowl aside while the rest of the dish cooks.

Once cooked, remove the tofu from the pan and set aside.

soft cooked mushrooms, peppers and onions in an iron skillet.

Lower the flame to medium and in the same pan or wok, melt the vegan butter.

When the butter is completely melted, stir-fry the diced red onion, minced garlic, diced red bell pepper, and sliced shiitake mushrooms for about 5 minutes

Cornstarch slurry is disolved in a small glass with a fork.

Dissolve the cornstarch in the water in a cup using the tines of a fork.

Tofu sisig being sautéed with all seasonings in an iron skiller.

Lower the flame to medium and in the same pan or wok, melt the vegan butter.

When the butter is completely melted, stir-fry the diced red onion, minced garlic, diced red bell pepper, and sliced shiitake mushrooms for about 5 minutes

Serve the tofu sisig into an attractive serving dish, or directly in the sizzling hot pan and garnish with the thinly sliced scallions on top.

🔪Equipment

This is an easy one pan recipe. All you need is a knife you love, some kitchen towels and something heavy to press the tofu with, and a wok, or large frying pan.

🫙Storing and reheating tofu sisig.

🥶Storage: Allow the tofu sisig to cool completely before storing. Transfer the leftover tofu sisig to an airtight container and store it in the refrigerator for up to 3 days.

Reheating: When ready to reheat, there are two recommended methods:

🔥Option 1: Stovetop Reheating

In a pan or wok, heat a small amount of oil over medium heat.
Add the leftover tofu sisig to the pan and stir-fry for a few minutes until heated through.
Stir occasionally to ensure even heating.
Add a little extra water if the dish looks like it could be loosened up a bit.
Once heated, remove from heat and serve hot, garnished with scallions.

🔥Option 2: Oven Reheating

Preheat your oven to 350°F (175°C).
Place the leftover tofu sisig in an oven-safe dish.
Cover the dish with aluminum foil to prevent drying out.
Bake in the preheated oven for 20 minutes, or until heated through.
Remove from the oven and carefully remove the aluminum foil.
Serve hot and garnish with freshly sliced scallions.

☢️Avoid microwaving the leftover tofu sisig, as it may result in a loss of texture and become soggy.

With these storage and reheating instructions, you can enjoy your leftover tofu sisig with minimal effort while maintaining its delicious flavors!

💡Top tip

Some sisig recipes call for adding the chilies earlier on in the recipe. I leave mine towards the end for a couple of reasons. One is that cooking with very spicy chilies makes the air in your kitchen unnecessarily hard and unpleasant to breath! Less cooking time reduces that situation. The other is that the mildly cooked peppers brighten up and intensify the flavors of this dish more than wilted, cooked peppers do, and I love that!

🤷‍♀️FAQ

What is sisig?

One popular belief is that sisig originated in the culinary capital of the Philippines, Pampanga, in the 1970s. It is said to have started as a way to repurpose leftover parts of a pig's head, such as the ears, cheeks, and snout, which were traditionally considered less desirable cuts of meat. These parts were initially boiled, grilled, or roasted, but eventually, they were chopped up, seasoned with vinegar, calamansi (a local citrus fruit), and spices, and then fried until crispy. The result was a flavorful and crispy dish that became a hit among locals and eventually gained popularity nationwide.
Another story attributes the invention of sisig to Lucia Cunanan, a restaurateur from Angeles City in Pampanga, who is said to have created the dish in the 1960s. According to this story, Cunanan originally served sisig as a salad with boiled pig's ears, but eventually added more ingredients and transformed it into a sizzling and crispy dish.
In modern times, popular Filipino restaurants like Max’s (which is not an international chain) started by Maximo Gimenez, began serving versions of sisig made with tofu and other fresh ingredients.

Why do Filipinos love sisig?

Filipinos are passionate about sisig for several reasons. Sisig has a diverse flavor profile, which includes savory, tangy, creamy, greasy, rich, and crispy textures, creating a symphony of flavors that is both satisfying and addictive.

The combination of marinated and grilled or fried meat, typically pork, along with onions, garlic, and chili peppers, results in a tantalizing taste that keeps Filipinos coming back for more. It has become a staple pulutan (a dish commonly served with alcoholic beverages) and ulam (main dish) in Filipino cuisine. The use of calamansi, a Filipino citrus fruit, adds a burst of acidity that enhances and enlivens the overall taste of sisig.

Sisig's unique presentation adds to its appeal. Sisig is often served on a sizzling plate, which not only adds an element of drama to the dish but also keeps the dish hot and crispy. The sizzling hot plate creates an interactive dining experience, as diners can hear the enticing sizzle and see the steam rising from the dish, making it a memorable and exciting meal.

The history and cultural significance of sisig make it special to Filipinos. The dish originated from humble beginnings as a way to use leftover pork parts that were often discarded. The name "sisig" comes from the old Tagalog word "sisigan," which means "to make sour," reflecting the traditional method of marinating the meat in vinegar or citrus juice. Despite its humble origins, sisig has evolved into a beloved dish that has gained international recognition, with many variations and interpretations by different regions and restaurants.

✌️Other dishes that go great with this:

These are some of my favey dishes to serve with this:

Looking for more dope veggies to munch?

Why of course you are! Try these, ya big goof:

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