Tofu Sisig - Foxy Folksy Pinoy Recipes (2024)

BY :Bebs | Published: | Updated: | 2 Comments

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5 from 2 votes

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With this Tofu Sisig recipe, you can enjoy the bold and crisp flavors of the famous Filipino sisig but with less guilt. It is a healthier version but just as tasty. Delicious as an appetizer with your favorite drink or as a main course with steamed rice.

Tofu Sisig - Foxy Folksy Pinoy Recipes (1)
  • What is Sisig?
  • About Tofu Sisig
  • More Filipino Sizzlers to try
  • Ingredients for Tofu Sisig
  • Cooking Tips
  • How to Serve and Store
  • Printable Recipe
  • Tofu Sisig Recipe
  • FAQs

What is Sisig?

Sisig is a popular Filipino dish from Pampanga, a province in Luzon. The classic Sisig consists of pork face (cheeks, ears, and snout), pork belly, and chicken liver. The pork is simmered until tender, grilled, and then chopped into small pieces. It’s well-loved by everybody for its creamy, savory, and tangy blend of flavors. If you've been to any local Filipino celebrations, you've most likely seen this on the table as pulutan (booze food) for your titosandtitas.

Since it's such a huge hit, different variations have popped up to cater to everyone's tastes and cravings. There's Tuna Sisig for seafood lovers and Tofu Sisig for a more vegan option.

Tofu Sisig - Foxy Folksy Pinoy Recipes (2)

About Tofu Sisig

It is a healthier alternative to regular pork sisig. In Tofu Sisig, bell peppers, onions, and chilis are stir-fried with deep-fried tofu cubes and seasoned with calamansi juice and soy sauce. It is simple to make it vegan by swapping the butter and chicken liver with vegan alternatives. This Tofu Sisig recipe is easy to make and requires little effort, making it ideal for newbie cooks.

More Filipino Sizzlers to try

Tofu Sisig - Foxy Folksy Pinoy Recipes (4)

Ingredients for Tofu Sisig

Tofu Sisig - Foxy Folksy Pinoy Recipes (7)
  • Tofu -use extra firm tofu. Soft or silky varieties won't produce the same texture or outcome.
  • Chicken liver - has a pleasant woody and earthy flavor that complements sisig well. If you don't like adding chicken liver to your tofu sisig, you can replace it with shiitake mushrooms.
  • Oil - use neutral-tasting oil such as canola, safflower, or vegetable oil.
  • Butter - gives the dish richness and a creamy flavor. You may also use margarine in a pinch.
  • Red Onion - gives some color to the dish and has a sharp, mildly spicy flavor.
  • Red bell pepper - adds sweetness and a slightly citrusy flavor to the dish
  • Green chili and red hot chili - give heat and an intense depth of flavor.
  • Calamansi juice - adds acidity to the dish with a delicate floral note. Calamansi works best for this recipe as it gives a more authentic Filipino taste, but lemon also works well.
  • Soy sauce - gives umami flavor and color to the Tofu Sisig. Oyster sauce and seasoning sauce are the ideal soy sauce substitute.

Cooking Tips

Tofu Sisig - Foxy Folksy Pinoy Recipes (8)
  • Firm tofus are typically sold in liquid submersion. To achieve a crispy texture, drain the excess liquid from the tofu before frying. (see recipe card)
  • Make sure the oil is hot before frying the tofu. If the temperature is too low, the tofu will stick to the pan and absorb too much grease.
  • To evenly distribute the flavors, thoroughly mix or toss the tofu.
  • For sautéing, I recommend using a medium to large-sized wok or pan.
  • Use green and yellow bell peppers to give your tofu sisig a festive look.
  • To add creaminess to your dish, you may add mayonnaise.

How to Serve and Store

Tofu Sisig - Foxy Folksy Pinoy Recipes (9)

Sisig is commonly served on a sizzling plate with calamansi or lemon wedges on the side. If you don't have a sizzling plate, you may use a cast iron pan. Just heat up your sizzling plate or pan and melt butter on it before adding your Tofu Sisig. Alternatively, transfer it to a serving plate and serve it while still hot.

You may enjoy this with rice or pair it with your favorite ice-cold beer as a pulutan. Serve it with a dipping sauce consisting of soy sauce, calamansi, and chili peppers.

Place leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

You can reheat it in the microwave or on the stovetop. To make instant Tofu Sisig fried rice, combine it with day-old rice.

Tofu Sisig - Foxy Folksy Pinoy Recipes (10)

Printable Recipe

Tofu Sisig - Foxy Folksy Pinoy Recipes (11)

Print Review

Tofu Sisig Recipe

5 from 2 votes

Enjoy the same savory and bold flavors of our beloved Sisig but less the guilt with this recipe that uses tofu instead of pork.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Course :Appetizer, Main Course

Servings =2 people

Print Recipe Rate this Recipe

Ingredients

  • 1 block block extra firm tofu (about 1 pound)
  • 3 pieces chicken liver
  • Salt and pepper to taste
  • ½ cup oil
  • 1 tablespoon butter
  • 1 big red onion (or 2 medium) chopped finely
  • 1 medium red bell pepper chopped finely
  • 2-3 long green chili cut into thin slices
  • 1-2 red hot chili chopped
  • 2-3 tablespoons lemon or calamansi juice
  • 2-3 tablespoons soy sauce
  • Salt and pepper to taste

Instructions

Preparation of Tofu:

  • 1 block block extra firm tofu

    Line one or two sheets of paper towel on top of a plate. Place the tofu on top, as a blocked or sliced.

  • Add another one or two paper towels on top of the tofu and cover with another plate.

  • Add some weight on top of the plate, like a book or bag of beans, to squeeze out the liquids do this for some minutes and discard the liquids.

Cooking procedure:

  • Cut tofu into small cubes (about 1x1cm).

  • 3 pieces chicken liver, Salt and pepper

    Season chicken liver with some salt and pepper

  • ½ cup oil

    In a wok or skillet, heat oil over medium heat. Fry tofu cubes until golden brown. Do this per batch if needed. Transfer cooked tofu cubes to a colander or plate lined with a paper towel to remove excess oil.

  • If needed add more oil to the wok, next fry the chicken liver, turning once until cooked, about 5 minutes in total. Remove from oil.

  • Cut or chop the cooked liver into small fine pieces.

  • 1 tablespoon butter, 1 big red onion (or 2 medium), 1 medium red bell pepper, 2-3 long green chili, 1-2 red hot chili

    Leave a bit of oil in the wok or skillet, about ½ tablespoon. Turn heat to medium-low and add the butter. Once butter is melted. Add the onion, bell pepper, and chilis. Cook just until aromatic, but still crisp.

  • 2-3 tablespoons lemon or calamansi juice, 2-3 tablespoons soy sauce, Salt and pepper

    Add the tofu, liver, lemon or calamansi juice, and soy sauce. Give it a good toss until well blended. Season with salt and pepper.

  • Transfer to a serving plate and serve with a sliced calamansi and red chili.

Notes

**To make it vegetarian or vegan, replace chicken liver with shiitake mushrooms and omit the butter.

Nutrition

Calories: 736kcalCarbohydrates: 15gProtein: 18gFat: 69gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 40gTrans Fat: 0.5gCholesterol: 20mgSodium: 1346mgPotassium: 563mgFiber: 3gSugar: 8gVitamin A: 2422IUVitamin C: 120mgCalcium: 75mgIron: 3mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

FAQs

Can I make this Tofu Sisig recipe vegan?

Definitely! Simply replace chicken liver with Shiitake mushrooms. You may omit the butter or use vegan butter.

Can I use other types of mushrooms aside from shiitake?

Yes. You can use oysters, buttons, wood ear/black fungus, or baby Bella mushrooms.

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Comments

    What do you think?

  1. Marlyn says

    Tofu Sisig - Foxy Folksy Pinoy Recipes (24)
    I want to try cooking some of your recipes. It sounds superb.. Thanks

    Reply

    • Bebs says

      I am glad to inspire you to try our recipes, Marlyn. Let us know how it goes...

      Reply

Tofu Sisig - Foxy Folksy Pinoy Recipes (2024)

FAQs

What makes sisig taste good? ›

Originating from Pampanga, traditional sisig uses parts of livestock that are usually discarded like chicken liver, the pig's face and ears, and sometimes even the pig's brain. The fatty, gamey flavors work well with the dish's main seasonings: onions, calamansi, and chili.

What is tofu sisig made of? ›

Today we are veganizing the famous Kapampangan dish, sisig! Tofu Sisig is made with crispy tofu mixed with spicy peppers and other aromatics and is packed with so much flavor! Crispy tofu is used in place of meat but don't let that fool you; it's crispy, delicious, and easy to prepare.

How to make tofu crispy like a restaurant? ›

You can bake, pan-fry, or deep fry your tofu.

All methods work well, but if you want it truly crispy like the kind you may get at your favorite Asian restaurant, you need to deep fry it or at least use a lot of oil while pan-frying.

How to cook tofu like a pro? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

What are the bad effects of sisig? ›

Organ innards.

These are the possible contents of the best-selling sisig. If you think about it, it's easy to suspect that this is unhealthy. High in cholesterol, high in fat, high in uric acid. In addition, some doctors suspect that they may cause bowel cancer.

Should sisig have mayonnaise or not? ›

In terms of flavor, mayonnaise can lend delicate sweetness, a touch of tartness, and a boost of umami to sisig. Exactly what Filipinos of all ages look for! So, think of mayo as the special ingredient that unites the sisig's elements and ups its linamnam.

What's the difference between fried tofu and tofu? ›

Fried tofu is exactly what it sounds like: squares of tofu fried and pre-packaged for your easy consumption. It's not as crispy as you might suspect, nor is it as compact and crumbly as firm tofu, but instead has a spongy, airy texture perfect for absorbing sauces.

Who invented sisig tofu? ›

Lucia Cunanan, a Filipino restaurateur who was based in Angeles City, Philippines, is credited with creating the modern version of sisig.

Why is it called sisig? ›

Sisig's Little-Known Origins

The dish's name comes from “sisigan,” an old Tagalog word which means “to make it sour.” Its existence was first recorded in a Kapampangan dictionary back in 1732 by Diego Bergaño, a Spanish missionary who served as the parish priest for Mexico, Pampanga at the time.

Why won t my tofu get crispy? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

Why boil tofu before frying? ›

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

What is the best oil to fry tofu in? ›

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What is the secret to cooking tofu? ›

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking. The longer you press your tofu, the firmer the texture will be and the easier it will be to achieve a nice crispy texture.

Should you marinate tofu before cooking? ›

Let the marination magic happen

You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up.

Why do people love sisig? ›

Sisig remains a top choice for Filipino and foreign diners because the dish highlights the simplicity of local cuisine and its potential to diversify flavors. Many chefs have realized the dish's versatility, coming up with interpretations that push its constant evolution.

What to pair with pork sisig? ›

This famous Kapampangan dish became so popular that it is now served in restaurants all over the Philippines and even in some parts of the world. Any pork sisig recipe has to be sour, salty, spicy, and a little sweet for balance, and it is best paired with a cold beer and a side of rice.

What did Anthony Bourdain say about sisig? ›

Of a lechon (Filipino roast pig) he ate there, he said to the chef, "not to kiss your ass, but it is the finest pig I've ever had." Heaping on the praise, he called the milky, shaved ice halo-halo dessert "wondrous" and referred to sisig as "possibly the best thing you could eat with a cold beer," according to Eater.

Is Sizzling sisig healthy? ›

But as tasty as sizzling pork sisig might be, it's not for the faint of heart. Literally. It's high in saturated fat, which could spike your cholesterol if you have it too often. If you're conscious of your meat intake but can't resist the allure of sisig, try this healthy alternative.

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