Tofu sisig (crispy vegan Filipino tofu)
User Reviews
5
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Prep Time
6 mins
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Cook Time
17 mins
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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)
Description
This recipe starts by pressing tofu to remove moisture, then cutting it into small cubes. The tofu cubes are fried in oil until golden and crispy on all sides, providing a firm texture that mimics the traditional pork sisig. In the same pan, a vegetable mixture of diced red onion, minced garlic, bell pepper, and sliced shiitake mushrooms is sautéed until tender and fragrant.
The sauce ingredients — tamari, vegetarian oyster sauce, lemon juice or calamansi, and coconut sugar — offer a balance of salty, slightly sweet, and tangy notes reflecting Filipino flavors. The stir-fry technique evenly coats the tofu and vegetables, allowing flavors to meld. Vegan mayonnaise adds creaminess, while bird’s eye chilies bring heat, and scallions contribute fresh aroma and color.
This versatile vegan dish can be adjusted in spiciness and acidity according to taste, making it suitable as a main or appetizer for those seeking a plant-based version of classic sisig.
Ingredients
- 14 oz. tofu extra firm
- 3 tablespoons canola oil or vegetable oil
- 2 tablespoons vegan butter
- 1 red onion diced, medium size
- 2 cloves garlic minced
- 1 red bell pepper small, diced
- 6 shiitake mushrooms sliced, medium size
- 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; for 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.
Notes
- Adjust the amount of bird's eye chilies for desired spiciness.
- Calamansi is traditional in Filipino cooking, but lemon juice can be used as a substitute if unavailable.
- You can increase tamari, lemon juice, or coconut sugar to customize the sauce flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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