Featuring crispy tofu cooked in a creamy, savory sauce, this vegan tofu sisig will impress even non-vegans! It is bold in flavors, with a hint of spiciness coming from the chilies. It is also reasonably easy to make and is ready in 30 minutes.
This is the first Filipino dish on my blog, and we are starting out strong with the classic sisig! This vegan version is incredibly delicious and tastes just as good as the traditional ones.
If you are looking for more amazing Asian tofu dishes, I recommend checking out my Hunan tofu and Szechuan-style tofu.
💚Why you will love this recipe
- Jam-packed with flavors - You will be amazed by how good this tofu sisig is! It has the perfect balance between savory, sweet, and tangy, with a nice kick coming from the bird eye’s chilies.
- A crowd-pleaser - This dish will feed both vegans and omnivores!
- A healthier option - Although flavorful, this vegan sisig is much lighter when compared to restaurant-made ones. It is made only with wholesome ingredients, and the tofu is pan-fried instead of fried.
- Relatively easy to prepare - All you need are a few simple ingredients and 30 minutes to make this recipe! Even if you are new to cooking, you will be able to make this dish without fail, as long as you follow the instructions given closely.
🤔What is sisig
Sisig is a popular Filipino dish usually consisting of grilled pig face and ears cooked in a tangy, savory, and spicy gravy. They are then transferred to a sizzling plate right before serving.
Sisig can either be served as an appetizer along with alcoholic drinks like beer or as a main dish with steamed rice.
Nowadays, you can find other varieties of sisig made from different ingredients like squid, fish, and chicken. Tofu sisig is another popular variety that caters to vegetarians.
However, keep in mind that most restaurant-made tofu sisig is not vegan, as regular mayo (containing eggs) are often added.
🧄What you will need
📃Ingredients notes and substitutions
- Tofu - Make sure to use extra-firm tofu that has been drained and pressed beforehand. I like using a tofu press, but you could also manually press your tofu by stacking something heavy on it. If you need detailed instructions, check out this post on how to press tofu.
- Chilies - I am using bird eye’s chilies, but you could substitute it with a regular chili instead. Deseed your chilies to make this dish less spicy.
- Sugar - You can use any granulated sweetener here, like coconut sugar, cane sugar, or brown sugar.
- Mayo - I am using my homemade tofu mayo. With that being said, you can use store-bought vegan mayo like Hellmann’s or Follow Your Heart. Regular mayo works as well if you are not vegan.
🔪How to make
Here is a quick rundown of the steps involved in making tofu sisig. As usual, the full recipe will be in the recipe card at the bottom of this post.
In a cast-iron pan/non-stick pan, place tofu in one layer and pan-fry them for 2-3 minutes on each side, or until most sides are golden brown. Set aside.
In the same pan, add onions and saute until translucent. Next, stir in garlic and fry for a minute.
Now, add mushrooms and green pepper to the pan. Cook for a few minutes until veggies have softened. Add chilies in next and cook for another minute.
Stir in cooked tofu along with the sauce and mayo, stir to mix, and cook until everything is hot. Your vegan sisig is ready to be enjoyed!
- Only extra-firm or firm tofu will work in this recipe as they hold their shape and absorb flavors well.
- You can make tofu sisig spice-free by simply omitting the chilies.
- To impress your guest, you can transfer this dish to a sizzling plate right before serving. They are pretty inexpensive, and you can easily get them online through Amazon.
- This dish is traditionally served as an appetizer to accompany booze, but you can also serve it as a main along with rice or cooked noodles.
- Leftovers vegan sisig can be refrigerated in an airtight container for 3-4 days. Do add a splash of water while reheating if the mixture is getting too dry.
🍽More vegan Asian mains
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Tofu Sisig (Sizzling Tofu)
- tofu press optional
- cast iron skillet or non-stick pan
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 vegan mayo or regular mayo*
- salt and pepper to taste
- 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 and peppers. Saute for a few minutes, until veggies have softened. Stir in chilies and fry for another minute.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. Season it with salt and pepper, and it is ready to be served!3 tablespoons vegan mayo, salt and pepper
- Deep-frying tofu - If you prefer extra crispy tofu, feel free to deep-fry instead of pan-frying your tofu. To do so, heat around ½ cup of oil, and fry until tofu cubes are golden. Take note that this version will be higher in fats and calories.
- Serving on a sizzling plate - To impress your guests, serve your tofu sisig on a sizzling plate! Add some butter or oil to the plate before transferring the tofu to prevent it from sticking at the bottom.
- Storing leftovers - Leftovers can be refrigerated for 2-3 days. You can reheat it on the stove or in the microwave. Add a splash of water if the mixture appears dry.
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.
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