Tofu Sisig is a Filipino dish made of fried tofu, chopped chili peppers, and mushrooms!  This dish is vegan and a bit on the spicy side with all the delicious flavors you will love! 

History of Sisig

Sisig has been a Filipino dish way back 1732 with the name derived from “sisigan” which in Kapampangan means “to make it sour”. During those years, sisig mainly consists of pig ears, snout, belly, and pig cheeks. They cook it three times – boiled, grilled, and finally sautéed with garlic, onion, and lastly drizzled with calamansi juice just before serving. The dish was frequently given to those suffering from a hangover or from a night of alcoholic overindulgence. It was believed that it prevents vomiting because of its salty and sour flavor, all in one amazing dish.

But as times have gone by, more and more versions of the famous Filipino sisig has been made. Vegetarians, like me, also developed a delicious vegetarian counterpart, which is what I am sharing with you now. The main ingredient is tofu, also known as fermented bean curd. This is a healthier version of the classic meat sisig but nonetheless, tastes so good without the cholesterol guilt 😉

 

Tips and Tricks for Making This Tofu Sisig Recipe: 

• Most of the Tofu Sisig eaters love to drizzle it with calamansi juice before serving. It adds life to the all-time favorite sisig dish!
• If you love a more deep taste in your tofu, you can marinate it with soy sauce and calamansi for at least an hour before frying. Remember to drain it before placing the tofu in the oil.
• To make your tofu crust extra crispy, you can coat it with cornstarch before frying.
• Frying tofu is a bit challenging when you have not taken out the excess water from it. To do this, you should do the “press” method where you place paper towels on top of each tofu slice. Then, find anything in your kitchen that is heavy enough but not too heavy to break the tofu. Place it above the tofu with paper towels and leave it for a couple of hours or overnight would be best. With this process, you can avoid too much oil splatters and your tofu would give a nicer texture when cooked.
• If you are having a party at home and you want to impress guests of your cooking skills, you can make this into a sizzling sisig. Simply use a sizzling plate and serve.

How to Make this Tofu Sisig Recipe:

Here is the quick look of the ingredients for Tofu Sisig:

• coconut oil or vegetable oil
• refined coconut cooking oil  or vegetable oil
• vegan mayonnaise
• mushrooms
• extra-firm tofu
• salt
• white onion
• garlic
• red or green chili peppers
• shallots
• lime juice or calamansi juice
• muscovado raw sugar or brown sugar
• pepper
• spring onions or leeks.

Once the ingredients are all ready, let’s begin!

Heat a nonstick pan over medium heat, add 1/2 cup of vegetable oil until it heats up, fry your tofu until all its sides turn golden brown:

Set aside the tofu cubes:

On the same pan, lower heat. Sauté shallots and garlic until fragrant or when onions turn translucent:

On medium heat, sauté mushrooms, and add soy sauce. Allow to cook for another 5 to 10 minutes until the mushrooms become tender:

After the mushrooms have tenderized, you can now add in the fried tofu. Mix well:

Add chili pepper, sauté for a minute. (Can add additional chili pepper if you want it to be spicier):

Season with salt and pepper:

Add mayonnaise and sauté for a minute or two:

Add brown sugar to taste:

Now it’s time to make it look more sumptuous! Garnish it with lime juice and chopped spring onions or leeks:

Serve hot. This Tofu sisig is best enjoyed with steamed white rice or brown rice. You can even eat this together with quinoa and other healthy grains. 

Here are some great desserts that pair well with this recipe:

• Buko Pandan
• Cassava Cake
• Shakoy
• Halo Halo
• Turon

Happy Cooking!

Frequently Asked Questions for the Tofu Sisig Recipe:

Q: Do you have a gravy recipe for Tofu sisig?

A: Tofu sisig usually doesn’t have gravy with it. The vegan mayonnaise makes it creamy already.

Q: I see two different kinds of tofu in groceries. One is extra firm and the other kind is softer. Which one should I use for this recipe?

A: You can actually use both but it is best to use the extra firm variation since it gives a nicer texture when you bite into them. Also, the softer tofu or the more watery kind is hard to fry because of the frequent oil splatters.

Q: Can I use canned mushrooms which are found in grocery stores?

A: Yes, sure you can. Any mushroom will do.

Q: I can’t find calamansi, what can I use instead?

A: Fresh lemon juice works, which you can at any grocery store.

 

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