Now a Pinoy staple and internationally recognized Kapampangan dish, Sisig gained national favor thanks to Lucia Cunanan, a little old woman who lived by the railroad tracks. Her Sisig is famous for the pan-fried ingredients served on a sizzling plate — the elevated Sisig that we know and love today. However, the dish continues to be modernized, with chefs making different variations like the Tofu Sisig recipe we are about to share.
This healthier take on Sisig is still packed with flavors while giving vegans a chance to enjoy its savory bite. Keeping its ‘crunch’ element that Pinoys love, combined with the acid and heat, here is our interpretation of cooking Tofu Sisig.
Tofu Sisig Ingredients:
- 45 g canola oil for fryingi
- 500 g tofu cut into small cubes (1/2 inch)
- 30 g red onion, chopped
- 15 g garlic, chopped
- 1 pc. bird's eye chili (siling labuyo)
- 80 g long green chili (siling pangsigang)
- Knorr Liquid Seasoning, to taste
- 45 - 60 g Lady's Choice Real Mayonnaise
- 2 pcs calamansi
Step 1 :
Begin by getting a shallow pan and filling it with cooking oil. Place your heat to high, and when small bubbles appear, deep fry the tofu cubes until brown and crisp.
Get a separate pan and make it nice and hot over medium heat. Sauté onion and garlic in oil and drop the fried tofu and chilies next. Toss and mix well.
Add Knorr Liquid Seasoning according to your taste. Turn off the heat, then add Lady's Choice Mayonnaise and mix well.
Serve with calamansi and egg (optional), and that’s our dish! All you need is a big serving of rice because you will definitely eat more than usual.
Eating it hot will surely get the most out of the flavors while happily knowing that replacing meat with this Tofu Sisig recipe means a heartier meal. Don’t stop there! Explore our vegan-friendly recipes like Mushroom Ramen and Vegetable Canneloni!