• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting into Life logo
  • Recipes
    • Quick & Easy Meals
    • Comfort Food
    • High-Protein Plant-Based Meals
    • Main Dishes
    • Breakfast
    • Snacks
    • All Recipes
  • Ressources
    • My products
    • Nutrition Guides
  • About Me
    • My Mission
    • My Story
    • Press & Media
    • Food Stories
    • Contact Me
  • Freebies
  • English
    • Français
  • Nav Social Menu

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
    • My Mission
    • My Story
  • Nutrition Guides
  • Subscribe
  • English
    • Français
    • English
      • Français
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Main Dishes

    Tasty Filipino Tofu Sisig Recipe {Healthy & Simple}

    Published: Nov 9, 2022 by Naiby · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    This crispy tofu sisig is inspired by the famous restaurant chains, Max. It's a luscious vegan version of the classic Filipino Kapampangan. It's cooked with an aromatic mixture of onions, garlic, red bell peppers, and chili peppers. 

    Tofu sisig in a skillet.
    This recipe is featured in Max restaurant in North-America and more and more Filipino restaurants.
    Jump to:
    • Why this Recipe Rocks
    • What Goes in It?
    • How to Make Tofu Sisig Step by Step
    • The Keys to Success: My Top Advice
    • What to Serve this Dish with
    • Answers to your Burning Questions
    • Watch How It's Done
    • Crispy Tofu Sisig Recipe

    Why this Recipe Rocks

    A tofu recipe was long overdue. Tofu cooks in a jiffy, goes well with many side dishes, and is a good source of plant-based protein. It makes an excellent meat substitute. 

    Why? We can give it, without hindrance, a range of tastes like a white canvas that submits to the splashes of color paint.

    Obviously, it's all about the sauce. 

    And this sauce is mind-blow-ing. No really! It has a perfect balance of salty and acid with a hint of sweetness. It coats, mixed with mayonnaise, the pieces of crispy tofu wonderfully, leaving a shiny surface. 

    When the spoon approaches the mouth, you can feel the warm and deep aromas rising to the nostrils. Each bite offers only happiness: rich flavors, mixed with a teasing chile taste, dance on the tongue. Mushrooms provide a contrast of texture, a softness that tofu would fail to create on its own. The hints of lemon are refreshing, so much so that they light up the palate.

    What a delicious way to enjoy tofu! Anyhoo, this Filipino sisig recipe (gluten-free, on top of it) is very easy to make. It has become a family favorite. 

    Clearly, it is a keeper.

    What Goes in It?

    Tofu sisig ingredients spread on a surface.
    This dish requires 10 main ingredients (excluding the sauce ingredients).

    Ingredient Notes

    • Vegan "oyster" sauce. The traditional one is made from caramelized oysters. It is a popular savory seasoning used in Asian cuisine, especially stir-fries. This gives a rich and savory flavor to dishes that appeal to many people. This vegan version is made with soy sauce, coconut nectar, different types of mushrooms, and seasonings.
    • Lime juice. It has to be fresh. This dish is traditionally made with calamansi lemon juice, a Philippine lime. If you find some (even if it's bottled), goof for you. Yuzu juice would also create a unique exotic flavor.
    • Sugar. I used cane sugar, but any type would go (abstain from refined sugar if you can).
    • Red onion. I prefer this kind because it's tastier and it gives color.
    • Chile peppers. These are Serrano and Thai peppers.
    • Mushrooms. I opted for a mix of Shiitake mushrooms, King oyster mushrooms, and black oyster mushrooms. Others, like rehydrated black mushrooms or wood-ear mushrooms would also work.
    • Vegan mayo. I bought a store-bought product.
    Click here to see the exact quantities in the recipe card.

    Simple Substitutions and Add-ins

    • Play with umami sauces. Have fun with the following: sweet soy sauce, hoisin sauce, ponzu sauce (it also contains lime juice), or other soy-based sauces. They will give a different flavor than vegan oyster sauce, though.
    • Reduce the heat. Instead of putting green Serrano peppers, replace them with a green bell pepper. 

    The Special Diets Corner 

    If you have food intolerances, here are some ideas to make this tofu sisig...

    • Low-FODMAP and vegan. According to the Monash University app, 170 g of drained firm tofu is allowed. You must eliminate the veg oyster sauce and mushrooms and replace onions and garlic with asafœtida. 
    • Low-fat. Cook the tofu in an air fryer.

    How to Make Tofu Sisig Step by Step

    To start, I squeeze the tofu to rid it of excess liquid; about 20 minutes.  

    Block tofu between two plates of a tofu press.
    Place tofu in tofu press or below heavy objects. Squeezing the water from the tofu avoids dilution and, therefore, the attenuation of flavors. 

    Meanwhile, I make the sauce ①. Once the tofu is pressed, I dice it ②, coat it with cornstarch ③, and cook it in the skillet until crispy ④. I remove it from the skillet and make room for my following ingredients, which will also be cut into small pieces.

    Montage of four photos showing how to make crispy tofu step by step.
    You can make fried tofu in advance. Simply store it in an airtight container.

    To prepare the sisig, I sauté onion and garlic ⑤, then the red bell pepper and chilies ⑥. 

    I add the chopped mushrooms and cook them for a few minutes ⑦. Crispy tofu joins the gang ⑧; I stir it up a bit.

    Montage of four photos showing how to make tofu sisig step by step.

    I pour the tangy sauce, stir and season the sisig with the rest of the oyster mushroom sauce, cooking it a little bit more. To make the pieces shine, I coat them with vegan mayonnaise ⑨.  

    ⑨ Tofu sisig in a skillet with dollops of vegan mayonnaise.
    ⑨ Mayonnaise adds a glossy effect.
    Tofu sisig in a skillet decorated with a halved lemon, chopped green onon and thai chilies.
    Drizzle with lime juice and, if desired, decorate with cut lemons and chili peppers. The bold flavors of sisig make it a popular dish.

    The Keys to Success: My Top Advice

    Get a better rendering by pressing the tofu

    Most of the time, tofu comes packaged in a bag filled with water to preserve it. It can be cooked while damped or squeezed beforehand to obtain firmer, softer, denser, creamier slices or cubes on the inside and crispier on the outside. Furthermore, getting rid of all this water promotes better penetration of flavorful sauces and marinades. Finally, this ensures that the tofu pieces get less intensely excited when dropped into the hot oil.

    This step is optional, but it is highly recommended.

    This can be done by hand. You wrap the tofu in a paper towel or tea towel, place it between two cutting boards, put uber-heavy objects (like a stack of well-balanced heavy books) on top of the tofu and wait 15 to 20 minutes. After that, you clean the liquid that comes out. 

    Although I used to do this, my life has changed since I discovered the tofu press. It's much simpler and less daredevil (well, for my poor cookbooks and my Petit Robert French dictionary).

    The smaller the pieces, the better the dish will be received. 

    The small size of the pieces of the main ingredient (here, tofu and mushrooms) distinguish sisig. So, take the time to cut the tofu and mushrooms into 1 cm- (½ inch-) cubes or less if possible. 

    Chili pepper seeds can be discomfort or comfort

    You can decide the potency of the capsaicin diffused in tofu sisig. For rather low heat, it is necessary to seed the peppers well and strip them of their ribs. For higher intensity, keep them. 

    Warning! Chili pepper oils can remain on the fingers and irritate sensitive parts with mucous membranes, such as the eyes. Put on gloves if possible when cutting.

    Essential Equipment 

    • Tofu press (optional). You can squeeze your tofu by hand or use this awesome device .
    • Measuring spoons. 
    • Small and medium mixing bowls. 
    • Chef's knife, 8 in. Mine is a Japanese knife with dimples from the Mac brand. My paring knife is from the same brand. I've had them for almost 10 years now (since I started in raw cuisine). If you are lazy to cut the ingredients, try this chopper (on my wish list). 
    • Wooden cutting board. 
    • Cast-iron or skillet or sizzling plate, if desired. 
    • Wooden spoon and slotted spoon.

    What to Serve this Dish with

    Tofu sisig usually accompanies steamed rice as a main course. I can see it in a Buddha bowl. 

    Also, with their small pieces, they stuff well into a wrap. 

    It's also enjoyed as a starter, served with beer.

    Be on the lookout for more tofu dishes!

    Answers to your Burning Questions

    What is sisig?

    Sisig is a very popular Filipino dish originating from Pampanga on the island of Luzon.

    The Kapampangan word "sisig" actually means to snack on something sour (normally unripe fruit in a salad dressing). Initially, this dish was very sour because of all the vinegar or calamansi juice it contained.

    It was only later that pork or other meats were used.

    Traditional pork sisig usually consists of pork belly, pig ears, and often chicken liver, all cooked in lots of fat with plenty of aromatic garlic, onions, and chilies. In addition, it is seasoned with a very acidic ingredient such as Calamansi juice (Philippine lime) and other spices. Usually, it is also served on a sizzling plate with butter or margarine. 

    In recent years, other sisig dishes have also emerged, such as fish, squid, and, obviously, tofu sisig. As it can be served as a starter or main course, sisig is now a famous specialty that can be found in many countries around the world.

    Is tofu sisig healthy?

    Since it's made up of chopped tofu cubes and vegetables, it's much healthier than the traditional version, which often contains a lot of pork fat or high-fat ingredients.

    How to reheat sisig tofu?

    The best way to reheat sisig tofu is in a skillet. Brush it with a thin layer of oil and bring it to medium heat. Heat sisig tofu for 5-6 minutes or until heated through.

    How to Store this Dish

    Tofu sisig can be stored in an airtight container for 5 to 7 days.

    Make this Dish now

    Tofu sisig offers a rich and savory flavor, thanks to the aromatic combination of onions, garlic, and chilies. The crispy tofu and chewy mushroom are coated in a mind-blowing savory and lemony sauce, then glazed with mayonnaise. 

    The initial preparation of the ingredients (called mise en place) involves cutting them into small cubes or pieces. But once this step is complete, simply brown the tofu and mix it with the cooked vegetables in the skillet and the tangy umami sauce.

    This easy recipe was all the rage with my family, and it will be the same for you too. 

    So, rush to your kitchen!

    Tofu sisig in a skillet decorated with a halved lemon, chopped green onon and thai chilies.
    Recipe adapted from my colleague Gabriel and other mixed recipes on the Internet.

    Watch How It's Done

    Watch the recap thanks to the Crispy Tofu Sisig Web Story. It's done in the blink of an eye!

    Or take the time to make it your own with the video below.

    [Video come soon]

    If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

    Tofu sisig in a sizzling cast-iron skillet
    5 from 6 votes

    Crispy Tofu Sisig Recipe

    There's nothing tastier than this tofu sisig I came across while surfing the web. A colleague gave me his recipe but in a meat version. Mine, much healthier, was veganized with tofu and an assortment of mushrooms. This sisig can be served on a sizzling plate or cast-iron skillet. To complete this dish, add steamed rice.
    Save RecipeSaved! Print Recipe Pin Recipe
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Pressing time20 minutes mins
    Course: Accompagnement, Principal
    Cuisine: Filipino
    Diet: Vegan
    Keyword: extra-firm tofu, garlic, mushrooms, red onion, serrano chili pepper, soy sauce, thai pepper, vegan mayonnaise, vegan oyster sauce
    Servings: 4
    Calories: 312kcal
    Author: Naïby

    Equipment

    • Tofu press (optional).
    • Measuring spoons.
    • Small and medium mixing bowls.
    • Chef's knife, 8 in.
    • Wooden cutting board.
    • Cast-iron or skillet or sizzling plate, if desired.
    • Wooden spoon and slotted spoon.

    Ingredients

    TANGY UMAMI SAUCE

    • 3 tablespoons (45 ml) soy sauce or tamari (notes)
    • 2 tablespoons (30 ml) vegan oyster sauce or vegetable broth, divided
    • 1 tablespoon (15 ml) lime juice (notes)
    • 1 teaspoon (5 ml) cane sugar
    • ¼ teaspoon (1 ml) ground pepper

    CRISPY TOFU

    • 1 16-ounce extra-firm tofu (454 g)
    • ¼ cup (40 g) cornstarch
    • Canola oil or sunflower oil for frying
    • 1 tablespoon (15 ml) vegan butter or neutral oil
    • 1 large red onion peeled and diced 1 cm (about 2 cups/105 g)
    • 2 tablespoons (17 g) chopped garlic (about 6 medium-sized garlic cloves)
    • 1 red bell pepper cut in ½ inch-(1 cm-) cubes (about 1 cup/150 g)
    • 2 long Serrano chili peppers cored, seeded, and chopped (about 30 g/2 tablespoons)
    • 3 bird peppers or Thai chili peppers cored, seeded, and chopped (about 15 g/1 tablespoon) (notes)
    • 2 cup (500 g) mixed mushrooms (shiitake, black, mini or king oyster mushrooms), in ½ inch-(1 cm-) cubes (16 ounces)
    • 2 tablespoons (30 ml) vegan mayonnaise
    • ½ tablespoon (6.5 ml) vegan butter (optional)

    To garnish:

    • Thinly sliced green onion or minced cilantro

    To decorate:

    • Limes halved or quartered
    • Chili peppers
    Get Recipe Ingredients

    Instructions

    For the tangy umami sauce:

    • Combine soy sauce, 15 ml (1 tablespoon) vegan oyster sauce, lime juice, sugar, and chili pepper in a small bowl; reserve.

    For the crispy tofu:

    • Press the tofu by placing heavy objects on top or in a tofu press for about 20 minutes. This helps to enhance the flavors of the seasonings. Discard excess water; cut into 1 cm- (½ inches-) cubes.
    • Shake the tofu and cornstarch in a medium mixing bowl. This makes the tofu crispier. Heat a large skillet over high heat. Grease it with oil. When the surface is hot, add the tofu cubes. They should sizzle immediately.
    • Season with a pinch of salt. Lower the heat to medium heat and cook 4 to 5 minutes. Occasionally turn them over so that all sides are golden brown and look crispy.
    • Remove the tofu from the oil with a slotted spoon, then set aside. Drain excess oil from the skillet, leaving about 15 to 30 ml (1 to 2 tablespoons) in it.

    For the sisig:

    • Cook and stir the onion over high heat about 5 minutes. Add the garlic and cook 1 minute. Stir in red pepper and chili peppers and cook 1 to 2 minutes, until tender. Introduce mushrooms and cook 1 minute. Add the crispy tofu.
    • Pour in the sauce and lower to medium-high heat. Stir well. Add the remaining vegan oyster sauce to the mushrooms. Stir and cook over medium heat 1 minute.
    • Add vegan mayonnaise; stir until the tofu has been thoroughly coated.
    • Drizzle with as much lime juice to taste, garnish with green onions or cilantro; decorate with cut lemons and chili peppers.
    • Serve with white rice without the chili.
    • Placed in an airtight container, this tofu sisig will keep for up to 5-6 days.

    Notes

    An economical way to squeeze tofu is to drop heavy books on it. Be careful to balance them well to prevent them from falling!
    Traditionally, this dish is prepared with a Filipino lemon: calamansi. It is not available in conventional grocery stores but in specialty stores or online.
    Tofu sisig can be served on a sizzling plate or cast-iron skillet. In this case, butter the surface of ½ tablespoon of steaming vegan butter beforehand. 
    Reheating
    The best way to warm sisig tofu is in a skillet. Brush it with a thin layer of oil and bring to medium heat. Heat the tofu sisig 5-6 minutes or until heated through.

    Variations

    • Other sauce options: Sweet soy sauce, hoisin sauce, ponzu sauce (it also contains lime juice), or other soy-based sauces. They will give a different flavor compared to vegan oyster sauce, though.
    • Kid-Friendly Tofu Sisig: Substitute green serrano peppers for one green bell pepper and omit Thai peppers.
    • Low-FODMAP Vegan Tofu Sisig: According to the Monash University app, 170 g of drained firm tofu is allowed. It will be necessary to eliminate the veg oyster sauce and mushrooms; replace onions and garlic with asafœtida. 
    • Low-Fat Tofu Sisig: Cook the tofu in an air fryer.

    Nutrition

    Calories: 312kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 1093mg | Potassium: 529mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1023IU | Vitamin C: 49mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Mention @biting.intolife or tag #bitingintolife!

    Get Your Free Plant-Based Eating Toolkit and More

    Subscribe to my newsletter and unlock my plant-based course, nutrition charts, recipe secrets, and exclusive updates to prepare wholesome, varied & balanced meals effortlessly. All you need is a good appetite. Subscribe!

    Smiling girl with big afro sitting cross-legged on a sofa

    Hi there!

    I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

    Learn more about me →

    More Plant-Based Main Meal Recipes

    • Easy Mango Quinoa Salad with Maple-Lemon Dressing
    • Speedy Gluten-Free Soba Noodles
    • Fluffy Sweet Potato Gnocchi {Simple!}
    • Simple and Creamy Coconut Milk Alfredo Sauce in Pasta (Vegan + Gluten-free)

    Reader Interactions

    Comments

    1. Amy Liu Dong says

      November 12, 2022 at 12:57 pm

      5 stars
      I have never tried to make this kind of dish at home but it looks delicious and easy.
      I will def try this, thank you!

      Reply
    2. Jamie says

      November 12, 2022 at 2:37 am

      5 stars
      Wow! Sisig is one of my favorite Filipino dishes second to "Adobo". Plus the main ingredient is "Tofu" which is for me, my favorite staple food to it! Another recipe that will be included in my menu! Thanks for sharing this with us!

      Reply
    3. Jenny says

      November 10, 2022 at 10:40 pm

      5 stars
      The flavors of this are amazing! I love how you combined so many different types of peppers in here.

      Reply
    5 from 6 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling girl with big afro sitting cross-legged on a sofa

    Whole plant-based food advocate, recipe developer, food stylist & photographer, dedicated to sharing nutrient-rich plant-based recipe ideas that will make you feel stimulated, well-equipped, and confident to cook and eat better.

    Learn More

    Hand rolling a cabbage leaf, reading the ultimate guide to plant-based eating, click here, get your free course now

    Fall Recipes

    • Tomato and bread soup in a bowl on a wooden board
      Scrape-the-Bowl Pappa Al Pomodoro
    • Creamy corn fusilli with green onions and basil in a cast-iron pan on a wooden board and other decorative items
      Melissa Clark's Creamy Corn Pasta {Vegan Version}
    • Pumpkin Banana Bread {Easy and Healthy}
    • Tofu sisig in a sizzling cast-iron skillet
      Tasty Filipino Tofu Sisig Recipe {Healthy & Simple}
    • Blueberry cobbler topped with ice cream in a bowl with baking pan in the back
      Healthy Vegan Blueberry Cobbler
    • Velvety Butternut Carrot Ginger Soup

    Popular Posts

    • Easy Haitian Rice and Beans (Diri Ak Pwa)
    • Simple and Creamy Coconut Milk Alfredo Sauce in Pasta (Vegan + Gluten-free)
    • Homemade vegan half-and-half in three small glass jars and in front of a small mason jar of coconut cream, all on a piece of jute
      The Best Vegan Half-and-Half
    • Vegan Soup Joumou (Haitian Squash Soup)
    • Two glasses of lemonade garnished with mint on a surface
      Easy Healthy Homemade Lemonade with Mint
    • Three small glass jars of garlic-infused oil, surrounded by decorative garlic bulbs, one of which contains garlic cloves cut in half and the others have only the oil
      Life-Changing Garlic-Infused Oil {Low FODMAP}

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    Unlock recipe secrets and exclusive updates to prepare irresistible & friendly meals. All you need is a good appetite.
    Subscribe!

    Contact

    • Contact
    • Services
    • Press & Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Biting into Life

    95 shares
    • 1Facebook
    • Twitter
    • Pinterest
    • Mix
    • Flipboard
    • Email
    • Reddit
    • 1
    • Français
    • English

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.