Tofu sisig is a classic Filipino dish where crispy tofu is stir-fried with aromatics before being tossed with a bold and flavorful sauce. It’s tangy, rich, and full of savory flavors! Eat this as a main dish or do it the Filipino way: served with side of ice-cold beer!

What is tofu sisig?

Tofu sisig is a variant of the original sisig dish originating from the Pampanga region of the Philippines. The original dish is typically made from pig’s head, though nowadays it’s more commonly substituted with finely chopped pork belly.

While it can be eaten as a main dish, Filipinos also see sisig as more of a restaurant/bar-type food. It’s been nicknamed as part of our “pulutan” dishes, which are any snacks or food that are served alongside an alcoholic beverage.

Today we’ll be using tofu as our main “protein” substitute, which is now becoming a more popular modern-take on the original classic. We’ll be staying true to the original taste by keeping it rich, tangy, savory, and slightly spicy, which are all the iconic flavors of a traditional sisig!

Looking for more quick and easy Asian meals? Here’s a couple you might love!:

Ingredients for tofu sisig

Servings: 2-4

2 blocks extra firm tofu, cut into bite-sized cubes
2 tbsp unsalted butter
1 shallot, minced
3 cloves garlic, minced
1-2 Thai chili peppers, minced

1 tsp liquid seasoning (can be substituted with soy sauce)
1 tsp oyster sauce
Juice of half a lime (can be substituted with calamansi or lemon juice)
1/4 tsp ground black pepper
Optional: 2-3 tbsp Kewpie mayonnaise

Toppings:

Red onions, diced
Thai chili pepper, chopped
Scallions, chopped

Mayonnaise: To add or not to add?

Mayonnaise in sisig has long been debated amongst Filipinos to whether it belongs in the dish or not.

The main purpose of the mayonnaise is to add a greater richness to the sisig (since it really just is a mixture of eggs, oil, and acid). The traditional sisig (from Pampanga) achieves this richness with the addition of pork brains or liver!

While I’ve tried all three versions (with mayo, without mayo, and with pork brains/liver) and loved all of them, it really goes according to your preference! Opting for the mayonnaise option is becoming the more standard recipe since it’s more accessible.

Either way, adding or omitting mayonnaise is all up to personal tastes. See how the tofu sisig tastes on its own, and if you desire slightly more richness, add a couple tablespoons of mayonnaise and toss it all together.

Instructions

Cube the tofu into bite-sized pieces and fry until crispy and golden. Set aside to cool until needed.

*You can choose to deep fry the tofu, or alternatively, you can also pan fry or air fry (at 400°F for 10-15 mins) according to your preference.

Melt the butter over medium heat. Saute the shallots until translucent, then add in the garlic and thai chilies and continue to saute another for another 1-2 minutes until the garlic is golden and fragrant.

Add in the fried tofu. Season with liquid seasoning, oyster sauce, lime juice, and black pepper. Stir fry and toss everything together until the tofu is covered with the sauce and aromatics.

*Taste the tofu and see if it’s good enough for your tastes and add more liquid seasoning, oyster sauce, lime juice, and black pepper if needed.

(Optional step: remove the pan off the heat and drizzle in the Kewpie mayonnaise. Toss evenly to combine.)

Top the tofu sisig with red onions, scallions, and chili peppers, if desired. Serve and enjoy!

How to serve tofu sisig

Most Filipino restaurants and bars typically serve sisig on a hot, sizzling plate. This keeps the food warm, allows the bottom part of the sisig to crisp up just a little more (yum), and brings a slight theatrical aspect to the dish by seeing/hearing the food still steaming and sizzling on the plate.

If you already have a sizzling plate, I’d highly recommend giving it a try with this recipe! If not, you can easily replicate the same effect by simply using a cast iron skillet.

All you’d need to do is preheat the skillet until slightly smoking under your broiler or on the stovetop. Add about a tablespoon of butter to the skillet and quickly add in the tofu sisig. Serve immediately and don’t forget to give the sisig a stir once in a while to prevent the bottom from overly-toasting.