This tofu sisig features crispy tofu cubes coated in a flavorful and aromatic sauce. A hearty Filipino side dish ready in just 30 minutes and easy to make.
We love recreating Asian tofu recipes at home. Some of our other favorites include lemongrass tofu, vegan tofu adobo, and vegan orange chicken.
This tofu sisig is a meatless spin on the classic Filipino pork sisig, a dish I grew up enjoying, thanks to my Filipino housekeeper.
Although this dish is commonly served with alcohol (especially beer), we usually serve it with plain rice or frozen vegetable fried rice with a side of vegan lumpia for a heartier meal.
💚Why you will love this tofu sisig
- Made completely plant-based, yet has all the flavors of the authentic recipe
- A lighter version - tofu cubes are pan-fried (instead of deep-fried)
- Easy to make with clear step-by-step instructions below
- Versatile and can be served with rice, noodles, or just on its own!
🤔What is sisig
Traditionally, sisig is a popular Filipino dish made from chopped and grilled pig parts, cooked with aromatics such as onion, chilies, and calamansi. It has a unique combination of flavors that can be described as umami, tangy, and lightly spicy.
Sisig is usually served as an appetizer or side dish to accompany alcoholic drinks like beer. It is also common to serve it with rice or noodles to make a quick meal.
🧄What you will need
- Tofu - Use extra-firm tofu. If using firm tofu, press it before using.
- Mushrooms - Fresh shiitake gives the best umami flavor, but you can also go with button or baby Bella.
- Chilies - This recipe traditionally calls for bird's eye chilies; deseed them (with gloves) to make a less-spicy dish. Other varieties of chilies can be used in place.
- Mayo - Use a plant-based mayo, like my tofu mayo (or Hellmann's plant-based/Follow Your Heart) to keep this recipe vegan.
- Calamansi lime - Add bright, tangy flavors to this dish. Can be substituted with 1 tablespoon lime or lemon juice.
🔪How to make tofu sisig
Step 1: Make the sauce by combining soy sauce, lime juice, and sugar in a bowl.
Step 2: Heat some oil in a non-stick pan or skillet. Fry for 2-3 minutes on each side, or until most sides are golden. Set aside.
🍳Other ways to cook tofu
Deep-frying: This will yield ultra crispy tofu. Heat 1-2 inches of oil in a wok, and fry tofu until crispy. Alternatively, fry in a deep fryer.
Baked: Arrange tofu cubes in a single layer and spray with cooking oil. Bake at 200 °C/400°F for 15-20 minutes, or until golden and crispy.
Air fryer: Arrange tofu in the air fryer container with minimal overlap. Spray with oil and cook at 180 °C/350 °F for 10-15 minutes. Cook in batches as needed.
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Step 3: Add the onion to the pan and sauté until translucent. Stir in the garlic next and fry until fragrant.
Step 4: Add chopped mushrooms, bell peppers, and chiles. Cook until vegetables have softened.
Step 5: Add the fried tofu to the pan with the stir-fry sauce and mayo. Stir and fry until everything is hot.
Step 6: Adjust the taste, adding more seasonings if needed. Serve tofu sisig as is, or optionally on a sizzling plate.
💡Tip - Serve on sizzling plate
Traditionally, sisig is transferred onto a sizzling plate before serving.
Heat the plate until hot (3-4 minutes on the stove), then melt a tablespoon of butter. Transfer sisig to the plate and serve while hot!
🍚How to serve
Tofu sisig is commonly served with rice dishes. Other than plain Jasmine rice, you can also whip up some Filipino garlic fried rice.
Noodles, including my peanut sauce rice noodles and oyster sauce noodles, go well with this dish, too!
Finish up with Asian desserts like Chinese mung bean soup or black glutinous rice dessert, or a refreshing cup of lemon barley water.
Or, serve with other finger foods as an afternoon snack, including my vegan egg rolls, vegan wontons, and vegetable lumpia.
❄️Storing leftovers
Storing - Leftover tofu sisig can be refrigerated in an airtight container for 2-3 days. Freezing is NOT recommended; the mayo-based sauce will separate when thawed.
Reheating - You can either reheat on the stove or in the microwave at 30-second bursts until hot. Add a splash of water if the mixture looks dry
📖 Recipe
Crispy Filipino Tofu Sisig
Equipment
- tofu press optional
- cast iron skillet or non-stick pan
Ingredients
For the sauce
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free one if needed)
- 1 tablespoon lime juice or lemon juice
- 1 teaspoon coconut sugar or other sweetener of choice
Rest of the ingredients
- 1 14 oz block extra firm tofu drained, pressed, and chopped into small cubes
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3.5 oz shiitake mushrooms or button, baby Bella, or oyster mushrooms
- ½ green pepper chopped
- 2-3 bird eye chilies chopped (deseed to make it less spicy)
- 3 tablespoons mayonnaise regular or plant-based*
- salt and pepper to taste
Instructions
- Start by combining all ingredients needed for the sauce.2 tablespoons soy sauce , 1 tablespoon lime juice , 1 teaspoon coconut sugar
- Heat up a tablespoon or so of neutral-tasing oil in a cast-iron/non-stick pan over medium high heat. Once heated, add tofu cubes in one layer.1 14 oz block extra firm tofu
- Fry for 2-3 minutes on each side, or until most sides are golden brown. Set aside.
- In the same pan, add another ½ tablespoon of oil. Stir in onion and cook until translucent, about 2-3 minutes.1 medium yellow onion
- Add garlic next, and fry until fragrant, about a minute.3 cloves garlic
- Now, add chopped mushrooms, peppers, and chilies. Saute for a few minutes, until veggies have softened.3.5 oz shiitake mushrooms, ½ green pepper, 2-3 bird eye chilies
- Add tofu back to the pan, along with the sauce and mayo. Stir until everything is well incorporated, and fry until tofu is hot.3 tablespoons mayonnaise, salt and pepper
- Season it with salt and pepper, and it is ready to be served! Optionally, you can serve it on a heated sizzling plate, coated generously with butter.
Notes
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Vanessa says
Delicious, thank you 🙂
Meesha says
Glad to hear that!