Tofu sisig is a classic Filipino dish where crispy tofu is stir-fried with aromatics before being tossed with a bold and flavorful sauce. Eat this as a main dish or do it the Filipino way: served with side of ice-cold beer.
Check out my other sisig variants: Chicken Sisig and Pork Sisig!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Extra firm tofu: This is tofu where most of its water content has been pressed out, making it easier to crisp up. You can also use firm tofu.
Butter, shallot, garlic, Thai chili: This will make up the base for our sisig. Adjust the chili depending on your spice tolerance.
Liquid seasoning, oyster sauce, calamansi, black pepper: The seasoning for sisig is savory, lightly sweet, and tangy. Liquid seasoning can be replaced with soy sauce. Calamansi can be replaced with lime or lemon juice.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cube the tofu into bite-sized pieces and fry until crispy.
Saute the shallots, garlic and Thai chilies in butter.
Add in the fried tofu. Season with liquid seasoning, oyster sauce, lime juice, and black pepper.
Top the tofu sisig with red onions, scallions, and chili peppers.
Cooking Tips
Serve immediately: Tofu loses its crisp over time, especially when stir fried over heat with sauces. For best texture and flavor, eat it right away.
Serve on a sizzling plate: Most sisig in Filipino restaurants come in a sizzling plate greased with a bit of butter or margarine, which keeps the food hot, crispy, and gives it a dramatic entrance when served. If you don’t have one, you can also try using a very hot skillet.
Customize to your tastes: Feel free to add freshly squeezed calamansi just before serving to give it a bump of freshness and acidity. Sometimes I also like mixing in a bit of mayonnaise for creamier, richer taste.
FAQs (Frequently Asked Questions)
What is Tofu Sisig?
This is a plant-based version of the classic Filipino dish traditionally made with chopped pork. Instead of meat, crispy tofu is used and still delivers that same bod, tangy, and spicy flavor profile as the original.
What’s the best tofu for this?
Go for extra-firm or firm tofu for the best crispy exterior while staying tender inside. Avoid medium or soft tofu as they tend to become mushy when fried.
How do I store leftovers?
While best served fresh, leftovers can keep for up to 3 days refrigerated in an airtight container. To reheat, you can microwave or re-fry in a buttered pan over medium-high heat.
Tofu Sisig Recipe
Tofu sisig is a classic Filipino dish where crispy tofu is stir-fried with aromatics before being tossed with a bold and flavorful sauce. Eat this as a main dish or do it the Filipino way: served with side of ice-cold beer.
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Ingredients
1 block extra firm tofu (350 g), cut into 1/4-inch cubes
Neutral oil, for frying
3 tablespoons unsalted butter
1 small red onion, chopped (divide half for the sauté and half for the topping)
3 cloves garlic, minced
1 to 2 Thai chili peppers, minced (according to spice preference)
2 tablespoons calamansi juice (can be substituted with lime or lemon juice)
2 teaspoons liquid seasoning (can be substituted with soy sauce)
2 teaspoons oyster sauce
1/4 teaspoon ground black pepper
Optional: 1 to 2 tablespoons Kewpie mayonnaise
- Toppings:
Red onions, diced
1 green onion, chopped
Directions
- Fill a deep pan or large wok with about 1 to 2 inches of oil. Fry the tofu until crispy and golden, about 5 minutes. Set aside to cool on a paper towel-lined plate.
- Melt the butter over medium heat. Sauté the red onion until softened, about 2 minutes. Add in the garlic and Thai chilies and continue to sauté another for 1 to 2 minutes until the garlic is golden and fragrant.
- Add in the fried tofu. Pour in the calamansi juice, liquid seasoning, oyster sauce, and black pepper. Stir fry and toss everything together until the tofu is covered with the sauce and aromatics. Taste the tofu and adjust with more seasoning if needed.
Optional: Remove the pan from the heat and drizzle in the kewpie mayonnaise. Toss evenly to combine until the tofu is well coated. - Transfer the sisig to a sizzling plate or serving dish. Top with red onions and scallions
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