We have done a lot of Filipino recipes where we go beyond the classic dishes. For this post, we’ll do the same. We’ll go beyond the classic sisig to a flavor-packed dish with a unique twist: a tofu sisig recipe.
Introducing the tofu sisig, a beloved dish originally made from a pig’s head and liver. But as the name implies, we’re using tofu instead of meat.
And don’t worry because this vibrant and hearty dish retains the authentic taste of its meat-based counterpart. Join us as we dive into the rich and spicy world of tofu sisig, a great alternative that vegans love.
Why People Love Tofu Sisig
Tofu sisig made its way to Filipino hearts for many reasons.
For one, it’s a spin on the traditional meat-heavy sisig. Instead of using meat, the dish uses tofu, which appeals to people who want healthier, plant-based alternatives without sacrificing flavor. You see, tofu works like a sponge that absorbs the rich, spicy, and flavorful notes of the sauce.
Next, tofu sisig works for the increasing population of vegetarians, vegans, and flexitarians. These people often feel left out of Filipino cuisine dominated by meat-based dishes. But thanks to the tofu sisig, they can enjoy the Filipino gastronomic experience.
Additionally, you can easily prepare tofu sisig. It’s also versatile. You can serve as a standalone dish, a rice topper, or even a sandwich filling.
Lastly, tofu sisig shows that classic dishes can evolve and adapt to suit modern and health-conscious diets all over the world.
Tofu Sisig Cooking Tips
Create delicious tofu sisig by following these tips:
1. Choose firm tofu.
Always use firm or extra-firm tofu. Silken or soft tofu can’t hold up well when fried. It can also crumble easily. On the other hand, firm tofu can keep its structure.
2. Press the tofu.
Tofu is absorbent, so it retains a lot of moisture. Remove this by wrapping the tofu using a clean kitchen towel or paper towel. Then, place a weight on top (e.g., canned goods, baking pan).
Next, let the tofu sit for 15-20 minutes to extract excess water. Doing this makes the tofu crispier when fried.
3. Season well.
Tofu is quite bland on its own, so season it well. You can use calamansi juice, soy sauce, and peppers to flavor the tofu.
4. Fry the tofu properly.
Fry the tofu cubes until they become golden brown and crispy. Doing this will give your sisig a satisfying crisp and prevent the tofu from becoming soggy when you add the sauce.
5. Use a cast iron skillet.
Use a cast iron skillet to serve your tofu sisig if you have one. The skillet will keep your dish sizzling hot for longer. It also makes the presentation more authentic.
6. Sprinkle some freshness.
Garnish the tofu sisig with freshly chopped onions, garlic, or cilantro. Doing this adds a fresh contrast to the spicy and rich flavors of the dish.
Don’t be afraid to experiment. Adding other vegetables or plant-based proteins like bell peppers, mushrooms, or tempeh can make the dish more nutritious and flavorful.
8. Serve immediately.
Tofu sisig is best served hot and fresh from the pan. Not serving it immediately will make the tofu soft. It will also lose its appealing texture.
What to Serve With Tofu Sisig
Do you want to take your tofu sisig to the next level? Here’s what you can serve with it:
The most common pair to tofu sisig is hot, steamed rice. The rice balances out the rich and spicy notes of the dish, making them a perfect pair.
Do you want a tastier alternative to steamed rice? Look no more because we have garlic rice.
Try serving your tofu sisig with garlic rice. The garlicky aroma and flavor complement the dish nicely.
Pickled Papaya (Atchara)
The tangy, sweet taste of pickled papaya gives a refreshing contrast to the savory tofu sisig.
You can also pair tofu sisig with pancit.
Pancit is a popular Filipino noodle dish, which you can serve with the dish for a complete, satisfying meal.
You can also serve tofu sisig as pulutan (bar food) in the Philippines. Sisig is traditionally paired with a bottle of ice-cold beer, making it a popular choice for drinking sessions and gatherings.
A tamarind-based soup like sinigang works well with the dish. The tangy soup gives a rich contrast in texture and flavor. It also makes the meal more filling.
A simple salad made of fresh, crunchy vegetables also provides a refreshing contrast to the tofu sisig’s rich flavor.
How to Store Tofu Sisig
Keep this delicious dish fresh by following these storage tips:
Let the tofu sisig totally cool before storing.
Place the dish in an airtight container. You can refrigerate it for three to five days.
If you want to store it for long, freeze it in portion-sized, freezer-safe containers for up to one month. However, the tofu’s texture might change after thawing.
Reheat the tofu on a pan over medium heat until warm. If frozen, thaw it before reheating. Make sure to check for signs of spoilage before serving it.
Tofu Sisig Recipe
- 2 calamansi juice
- 500 g firm tofu
- 3 tbsp soy sauce
- 1 red onion finely chopped
- 3 cloves garlic minced
- 2 chili peppers chopped
- 1 bell pepper diced
- 2 tbsp vegan mayonnaise
- salt and pepper to taste
- 2 tbsp vegetable oil
- green onions chopped, for ganish
- Drain the tofu and press it to remove excess moisture.500 g firm tofu
- Next, cut the tofu into small cubes.
- Fry the tofu cubes in a pan with vegetable oil until both sides turn crispy and golden brown. Set aside.2 tbsp vegetable oil
- Sauté garlic, onions, bell pepper, and chili peppers using the same pan until they become soft.1 red onion, 3 cloves garlic, 1 bell pepper, 2 chili peppers
- Add the fried tofu into the pan. Put in the soy sauce, calamansi juice, and mayonnaise. Stir well to coat the tofu with the sauce.2 calamansi, 3 tbsp soy sauce, 2 tbsp vegan mayonnaise
- Season with salt and pepper. Adjust to taste.salt and pepper
- Transfer the tofu sisig to a sizzling plate or cast iron skillet, if you have one. Garnish using freshly chopped green onions.green onions
- Serve hot with steamed rice, garlic rice, or any side dish of your choosing.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
juice of 2 calamansi or 1 lemon
500 g firm tofu
3 tablespoons soy sauce
1 red onion, finely chopped
3 cloves garlic, minced
2 chili peppers, chopped
1 bell pepper, diced
2 tablespoons vegan mayonnaise
salt and pepper to taste
2 tablespoons vegetable oil
green onions for garnish, chopped
1. Drain the tofu and press it to remove excess moisture.
2. Next, cut the tofu into small cubes.
3. Fry the tofu cubes in a pan with vegetable oil until both sides turn crispy and golden brown. Set aside.
4. Sauté garlic, onions, bell pepper, and chili peppers using the same pan until they become soft.
5. Add the fried tofu into the pan. Put in the soy sauce, calamansi juice, and mayonnaise. Stir well to coat the tofu with the sauce.
6. Season with salt and pepper. Adjust to taste.
7. Transfer the tofu sisig to a sizzling plate or cast iron skillet, if you have one. Garnish using freshly chopped green onions.
8. Serve hot with steamed rice, garlic rice, or any side dish of your choosing.
Frequently Asked Questions
Tofu sisig is made of tofu, calamansi or lemon juice, soy sauce, red onion, garlic, chili peppers, mayonnaise, oil, green onions, salt, and pepper.
Here are the benefits of tofu sisig: it’s rich in protein, amino acids, calcium, and iron.
Boiling tofu before frying helps remove the moisture from the surface of the tofu. This makes the tofu crisp and brown when fried.
This tofu sisig recipe proves that healthier choices can be delicious. So grab a fork, dive in, and savor the medley of flavors this dish offers. Bon appétit!
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