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–+ servings
Tofu sisig in a sizzling cast-iron skillet
5 from 5 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.
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Prep Time10 minutes
Cook Time20 minutes
Pressing time20 minutes
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

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
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