Tofu sisig (crispy vegan Filipino tofu)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
6 mins
-
Cook Time
6 mins
-
Total Time
23 mins
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Servings
4 servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
Filipino
Tofu sisig (crispy vegan Filipino tofu)
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Go on a vegan culinary adventure with Tofu Sisig! Crispy sizzling tofu with a tangy, savory & spicy sauce. This easy one-pan dish is a great introduction to Filipino cooking that doesn’t require much prep or cleanup.
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Ingredients
- 14 oz. extra firm tofu
- 3 tablespoons canola oil or vegetable oil
- 2 tablespoons vegan butter
- 1 medium size red onion diced
- 2 cloves garlic minced
- 1 small red bell pepper diced
- 6 medium size shiitake mushrooms sliced
- ¼ cup water
- ½ teaspoon cornstarch
- 1 tablespoon tamari
- 4 teaspoons vegetarian oyster sauce
- 2 tablespoons lemon juice or calamansi if available
- 1 tablespoon coconut sugar or regular sugar
- ¼ cup vegan mayonnaise
- 3 bird’s eye chilies thinly sliced
- 2 scallions cut into long thin strips to garnish
Instructions
- Prepare the tofu by pressing it to remove excess water. Place the tofu between paper towels or a clean kitchen towel, and place a heavy object, such as a cast iron skillet, on top. Let it sit for about 30 minutes to remove excess moisture.
- Once the tofu is pressed, cut it into small ½ inch cubes (just over 1 cm.)
- In a large pan or wok, heat 2 tablespoons of canola oil or other neutral-tasting cooking oil over medium-high heat.
- After 60 seconds when the oil is hot, add the tofu cubes and cook until they are golden brown and crispy on all sides. This will take about 8-9 minutes. Once cooked, using a slotted spoon or spider, remove the tofu from the pan and set it aside.
- Lower the flame to medium and in the same pan or wok, melt 2 tablespoons of vegan butter.
- When the butter is completely melted, add the diced red onion, minced garlic, diced red bell pepper, and sliced shiitake mushrooms to the pan. Stir-fry until the vegetables are tender and fragrant, about 5 minutes.
- Using the tines of a fork, dissolve the cornstarch into the water in a small cup.
- Add the cooked tofu, cornstarch mixture, and all remaining ingredients into the pan with the cooked vegetables. Stir for two minutes to coat the vegetables evenly with the sauce.
- Place the tofu sisig into an attractive serving dish or directly in the sizzling hot pan and garnish with the thinly sliced scallions on top.
Equipments used:
Notes
- Adjust the amount of bird's eye chilies according to your desired level of spiciness. You can also adjust the sauce flavors by adding more tamari, lemon juice, or coconut sugar to taste.
- Calamansi is a citrus fruit commonly used in Filipino cuisine, but if it's not available, you can use lemon juice as a substitute.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Sodium
450mg
(19%)
Potassium
345mg
(10%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1200IU
(24%)
Vitamin C
43mg
(48%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 450mg | 19% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 43mg | 48% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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