Want to eat meatless this time? I think this tofu sisig is the one dish that you have to try. It is also very easy to cook and prepare and the ingredients are simple and few. What is also amazing on this sisig is that it taste like pork sisig if you will coat the tofu with cornstarch before frying. Using a sizzling plate will help it taste better but is case you don’t have a sizzling plate, you can use a non-stick pan by melting butter in it and tossing the tofu sisig. Try it I’m sure you will love it!
Sizzling Crispy Tofu Sisig: A Meatless Twist on a Filipino Classic
Whenever I think about comfort food that brings a little bit of nostalgia and a lot of joy, sisig always comes to mind. Growing up, our family had countless occasions when a sizzling plate of this iconic Kapampangan dish took center stage on the dinner table. It wasn’t just food; it was an event. But times change, and so do our palates. These days, I find myself leaning toward lighter, meatless options, and that’s how I stumbled upon tofu sisig—a dish that captures all the flavors I love without compromising on texture or satisfaction.
This recipe has become a staple in our home, not just because it’s quick and easy to prepare, but also because it reminds me so much of the pork sisig my Uncle Jun used to cook when we visited Pampanga. With just a few tweaks, this plant-based version delivers the same bold, tangy, and savory punch that the traditional dish is known for. Let me take you through how this meatless wonder comes together.
The Secret to Crispy Tofu
The key to making tofu that mimics the crispy, chewy texture of pork sisig lies in a simple but effective technique: coating it in cornstarch before frying. I remember my cousin Lina teaching me this trick one rainy afternoon when we were experimenting with meat substitutes. She said, “Trust me, this will make it crispy enough to fool anyone!” And she was right. The cornstarch creates a light, golden crust around each piece of tofu, locking in its soft interior while giving it that much-loved crunch.
After coating the tofu, deep frying ensures it achieves an even golden-brown color and a satisfying crispiness. If you’re looking to cut back on oil, you can also use an air fryer or bake the tofu, but I personally think deep frying captures the authentic texture better.
Building Bold Flavors
Sisig wouldn’t be sisig without its signature tangy, savory, and slightly spicy profile. The combination of kalamansi juice, liquid seasoning, and mayonnaise creates a creamy, zesty sauce that clings perfectly to the fried tofu.
When I first made this dish, I hesitated about adding mayonnaise. My brother, Marco, who’s a bit of a food purist, said it wasn’t traditional, but he changed his mind after one bite. The mayonnaise adds richness, balancing out the acidity of the kalamansi and the heat from the green chilies.
Speaking of chilies, you can adjust the spice level depending on your preference. I use long green chilies for a gentle kick and sometimes throw in a siling labuyo or two if I’m feeling adventurous.
Why a Sizzling Plate Makes All the Difference
One thing I learned from watching my Tita Mila prepare sisig is that presentation matters just as much as flavor. A sizzling plate not only keeps the dish warm but also adds a touch of drama that makes it feel like you’re dining at a local Filipino restaurant. If you don’t have a sizzling plate at home, don’t worry. A non-stick pan works just fine. Just melt a bit of butter before tossing in the tofu sisig to get that extra layer of flavor.
The butter adds a subtle nutty aroma and enhances the overall richness of the dish. It’s a little detail, but it makes a world of difference.
A Bit of Sisig History
Before we wrap up, let’s talk a bit about sisig itself. Did you know that this dish traces its roots back to Pampanga, the culinary capital of the Philippines? Traditionally, sisig was made using pig’s head and liver, seasoned with vinegar and spices. It was a way to use every part of the animal—a true testament to Filipino ingenuity and resourcefulness. Over the years, the dish has evolved, and now, there are countless variations, from seafood to chicken to, yes, tofu.
This tofu version may stray from its original form, but it retains the spirit of sisig: bold flavors, an irresistible texture, and a communal vibe that brings people together.
Why You’ll Love This Tofu Sisig
Whether you’re a lifelong vegetarian or just looking for a way to cut back on meat, this is a dish that delivers on all fronts. It’s easy to make, uses simple ingredients, and brings the same sizzling excitement to the table as its pork counterpart. Plus, it’s versatile enough to serve as a main dish or a pulutan for your next inuman session with friends.
Give this recipe a try, and don’t forget to let me know how it turned out for you. Who knows, it might just become your new favorite comfort food, too.
How to Cook Sizzling Tofu Sisig
Ingredients
- 10 pcs tokwa sliced into small cubes
- 2 cups cornstarch
- 1 red onion finely chopped
- 3 pcs siling haba or long green chilies sliced diagonally
- 3 cloves garlic minced
- 1 pc bell pepper finely chopped
- 1/4 cup liquid seasoning
- 1/4 cup kalamansi juice
- 1 cup mayonnaise
- 1 Tbsp. butter or margarine
- 3 pcs siling labuyo chopped (optional)
- 1/8 tsp. black pepper powder
- cooking oil for frying and sauteing
Instructions
How to Cook Sizzling Tofu Sisig:
- Slice tokwa into small cubes. Coat with cornstarch by using a plastic bag and shaking it until the tokwa is coated with cornstarch.
- Deep fry the tokwa until golden brown and crispy. Drain in a strainer and set aside.
- In an empty wok or pan, heat about 1 Tbsp. of cooking oil and saute garlic and onion until fragrant.
- Then add in the long green chilies and bell peppers and sauté. Then pour liquid seasoning and kalamansi juice and stir. Add the mayonnaise and black pepper then stir until well mixed. turn off heat.
- Add the fried tokwa and toss until well coated with the sauce,
- Heat the sizzling plate and brush some cooking oil. Then melt 1 Tbsp. of butter then spread on the surface. Put the tofu sisig and toss a little bit then serve hot.
Video
Notes
Cooking Tips:
Choose the Right Tofu for the Perfect Texture
When making tofu sisig, opt for firm or extra-firm tofu to achieve the best results. Softer varieties tend to crumble during cooking and won’t give you the satisfying bite that mimics pork sisig. Press the tofu beforehand to remove excess moisture, as this helps it crisp up beautifully when fried.Don’t Skip the Cornstarch Coating
Coating the tofu cubes in cornstarch before frying is a game-changer for achieving that golden, crispy exterior. The cornstarch acts as a barrier, locking in the tofu’s natural moisture while creating a crunchy shell. Shake the tofu in a bag with cornstarch for even coverage and less mess in the kitchen.Balance the Flavors with the Right Sauce
A perfect tofu sisig balances tangy, savory, and creamy flavors in every bite. Use a mix of kalamansi juice, liquid seasoning, and mayonnaise to achieve that classic sisig taste. Adjust the spice level by adding more chilies if you like it hot or toning it down for a milder, family-friendly dish.
