Tofu gets a bad reputation for being boring, but this tofu sisig will change your mind. Its combination of crispy tofu and creamy sisig sauce is impossible to resist. Trust me, you won’t miss the meat.
What Is Tofu Sisig?
Max’s Restaurant is a popular Filipino restaurant chain best known for its fried chicken, but many Filipinos would argue that its sizzling tofu is just as iconic. The dish features crispy fried tofu tossed in a creamy, savory sauce with onions and chiles, served on a hot sizzling plate.
Tofu sisig is a meatless take on traditional Filipino sisig. It combines crispy tofu, a rich mayo-based sauce, and onions and chiles for a creamy, savory, tangy, and spicy dish. It’s commonly served as pulutan with drinks, but it’s just as good with rice.
Ingredients You’ll Need
- Extra-firm tofu. Pat it dry well before cutting. The drier the tofu, the crispier it gets when fried.
- Onion. Red onion is traditionally used in sisig for its sharper flavor, crunch, and pop of color. I used white onion because it’s what I had on hand. It’s a little milder and slightly sweeter, but either one works well in this recipe.
- Green chiles. Use 2 to 3 pieces, depending on how spicy you want it.
- Mayonnaise. Makes the sauce creamy.
- Liquid seasoning. Adds that salty, umami flavor. You can also use soy sauce.
- Liver spread. Gives the sauce a richer sisig flavor.
- Calamansi or lemon juice. Adds brightness and cuts through the mayo.
- Black pepper. For a little extra kick.
- Green onions. Optional garnish.
How to Make Tofu Sisig
1. Make the sauce.
In a small bowl, whisk together the mayonnaise, liquid seasoning, liver spread, calamansi juice, and black pepper until smooth.
2. Fry the tofu.
Pat the tofu dry, then cut it into cubes. Heat oil in a pan for deep-frying. Fry the tofu cubes until golden brown and crispy on all sides. Transfer to a paper towel-lined plate.
3. Cook the onion and chiles.
Remove most of the oil from the pan, leaving about 1 tablespoon. Add the diced red onion and green chiles. Cook for 2 to 3 minutes, or until softened.
4. Toss everything together
Return the tofu to the pan with the onions and chiles. Remove from heat, then pour the sauce over the tofu and toss until evenly coated and heated through.
5. Garnish and serve
Transfer to a serving plate or sizzling platter. Garnish with more green chiles and green onions if desired. Serve right away.
Tips for the Best Tofu Sisig
- Pat the tofu dry. Remove as much moisture as possible to help it crisp up better during frying.
- Adjust the seasoning to taste. Add more liquid seasoning, calamansi juice, or black pepper as desired.
- Serve it right away. Tofu sisig is best enjoyed while the tofu is still crisp.
- Add mushrooms. Sauté finely chopped mushrooms with the onions and chiles for extra savory flavor and texture.
- Make it extra spicy. Add more green or red chiles before serving.
- Add an egg on top. For a classic sisig-style finish, top the tofu sisig with a fried egg and mix the yolk into the sauce before eating.
What to Serve with Tofu Sisig
- Beer. Tofu sisig is often served as pulutan, a Filipino term for bar food or snacks enjoyed with beer and other alcoholic drinks.
- Rice. Of course, tofu sisig is just as good served over a plate of steamed rice for lunch or dinner.
If you’re serving tofu sisig as part of a pulutan spread, here are a few dishes that pair well with it:
- Beef Salpicao. Tender beef cubes tossed in a garlicky butter sauce.
- Kare Kare Chicken Wings. Crispy chicken wings coated in a rich peanut sauce.
- Pork Siomai. Steamed dumplings served with soy sauce, calamansi, and chili garlic oil.
How to Store Leftovers
To Store: Transfer tofu sisig to an airtight container and refrigerate for up to 3 days. Just note that the tofu will soften as it sits in the sauce.
To Reheat: Warm tofu sisig in a skillet over medium heat until heated through. You can also microwave individual portions in 30-second intervals.
Frequently Asked Questions
Can I air fry the tofu instead?
Yes. Spray the tofu lightly with oil, then air fry at 400°F for 12 to 15 minutes, shaking the basket halfway through, until crisp and golden.
Is tofu sisig vegetarian?
Not this version, since it has liver spread. To make it vegetarian, simply leave it out.
More Filipino Recipes You’ll Love
Tofu Sisig Recipe
Ingredients
- 1 14-ounce block extra-firm tofu, patted dry and cut into cubes
- 1 red onion diced
- 2 to 3 green chiles diced, plus more for garnish
- Oil for frying
- ¾ cup mayonnaise
- 2 tablespoons liquid seasoning
- 2 tablespoons liver spread
- 2 teaspoons calamansi juice or lemon juice
- ½ teaspoon black pepper
- Sliced green onions for garnish (optional)
Instructions
- In a small bowl, whisk together the mayonnaise, liquid seasoning, liver spread, calamansi or lemon juice, and black pepper until smooth.
- Pat the tofu dry, then cut it into cubes. Heat enough oil in a pan for deep-frying. Fry the tofu cubes until golden brown and crispy on all sides. Transfer to a paper towel-lined plate.
- Remove most of the oil from the pan, leaving about 1 tablespoon. Add the onion and chiles. Cook for 2 to 3 minutes, or until softened.
- Return the tofu to the pan with the onions and chiles. Remove from heat, then pour the sauce over the tofu and toss until evenly coated and heated through.
- Transfer to a serving plate or sizzling platter. Garnish with additional green chiles and green onions if desired. Serve immediately with steamed rice.
