Filipino Crispy Tofu Sisig

(Vegan)
5 from 39 votes

Filipino Crispy Tofu Sisig cooked with an aromatic blend of

onions, garlic, peppers, and chiles. This is a hearty vegan
take on the Filipino Kapampangan classic! It’s delicious
savoury and spicy with a bit of sourness and hint of
sweetness.

Perfect with rice or sinangag (Filipino Fried Garlic Rice)!

Prep Time Cook Time

10 mins 20 mins

Course Cuisine Calories

Main Course Asian, Filipino Servings 305 kcal
2

EQUIPMENT
Sizzling plate or small cast iron pan

INGREDIENTS
Tofu Cubes
1 lb extra firm tofu
Neutral oil for frying
Pinch salt

Sauce Mix/Seasonings
1 tbsp soy sauce
1 tbsp vegetarian mushroom oyster sauce or stir-fry sauce
1 tbsp calamansi juice or lemon juice
 1 tsp sugar
Ground black pepper
2 tbsp water

For Sautéing
1-2 tbsp vegan butter or neutral oil
1 medium onion diced
2 tsp minced garlic
1 small red bell pepper diced
3 bird’s eye chiles siling labuyo, or Thai chiles, deseeded (if needed) and sliced
2 long green chilies deseeded (if needed) and sliced—I used siling haba
3.5 tbsp fresh or rehydrated shiitake mushrooms or other mushrooms such as oyster,
button, baby bella, black fungus/wood ear mushrooms, finely diced (see notes)
1/2-1 tbsp vegetarian mushroom oyster sauce or stir-fry sauce, to taste (if needed)
soy sauce or liquid seasoning like Knorr to taste, if needed
2 tbsp vegan mayonnaise

For Serving
1/2 tbsp vegan butter if serving on a sizzling plate or cast iron pan
More calamansi juice or lemon juice
Sinangag (Filipino Fried Garlic Rice) or Steamed Rice

INSTRUCTIONS
1. You can watch the video below.

Preparing the Tofu

1. Drain excess water out of the tofu. I usually do this by wrapping them with some paper
towels and placing a plate on top of them but you can also opt to use a tofu press.
 2. Afterwards, I sliced the tofu into small 1/2-inch cubes. The smaller the better—so if you
can slice even small, that’d be better.

Sauce
1. Mix all the sauce/seasoning ingredients together. Feel free to adjust to your taste.
Cooking the Crispy Tofu
1. Heat your large pan over high heat. Add some oil to coat the surface of the pan.

2. When hot, add in the tofu cubes. The tofu cubes should immediately sizzle when you
add them in the oil. Sprinkle some salt over the tofu cubes.

3. Leave the tofu cubes to cook over medium high until golden brown, around 4 to 5
minutes. You may beed to flip them over if pan-frying them. Repeat until all the sides
are golden brown and crisp.
 4. Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have
this container with a strainer on top that I use to store my oil. Since tofu are very
neutral, I can still use this oil for another 1-2 times.

Sautéing
1. Add in 1-2 tbsp of oil or vegan butter on the same pan. Alternatively, you can cook the
sisig directly on a cast iron pan/sizzling plate. Over high heat, sauté the onion for 1
minute.

2. Add in the garlic, then sauté for another minute.

3. Add in the chiles and peppers and cook for 1-2 minutes until tender.

4. Add in the diced mushrooms and cook for 1 minute over high heat.

5. Afterwards, add in the crispy tofu.

6. Pour in the sauce mix and lower to medium high heat. Mix well.

7. Taste the sisig then season with more vegetarian mushroom oyster sauce and soy sauce,
if needed.

8. Mix everything together and leave to cook over medium heat for 1 minute.

9. Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has
beautiful coated the tofu.
To Serve
1. Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole
experience.

2. If using a sizzling plate or cast iron pan, you can simply heat this over direct heat. Once
hot and smoking, turn off the heat add 1/2 tbsp of vegan butter until melted. Add in the
cooked sisig into the sizzling pan.

3. Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or
singangag (Filipino Fried Garlic Rice)!
NOTES
MUSHROOMS
Adding a different mix of mushrooms is also great for this recipe so you can have
different textures in the dish. I love to mix shiitake mushrooms and finely chopped
rehydrated black fungus or wood ear fungus.

NUTRITIONAL INFO
Serving: 1serving | Calories: 305kcal | Carbohydrates: 15g | Protein: 17g | Fat: 20g | Saturated Fat: 3g |
Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1149mg | Potassium: 425mg
| Fiber: 1g | Sugar: 7g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 3mg

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