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.
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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?
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.
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.
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.
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.
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.
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
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.
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.
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!
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]
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Crispy Tofu Sisig Recipe
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
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
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
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Amy Liu Dong says
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!
Jamie says
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!
Jenny says
The flavors of this are amazing! I love how you combined so many different types of peppers in here.