Filipino Crispy Tofu Sisig (Vegan)

Name: Filipino Crispy Tofu Sisig (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb extra firm tofu; Neutral oil (for frying); Pinch salt; 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; 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; 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; 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)

20 steps

Prep:10minCook:20min

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)!

Updated at: Thu, 17 Aug 2023 05:30:20 GMT

Ingredients

2 servings

Instructions

Step 1

You can watch the video below.

Preparing the Tofu

Step 2

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.

Step 3

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

Step 4

Mix all the sauce/seasoning ingredients together. Feel free to adjust to your taste.

Cooking the Crispy Tofu

Step 5

Heat your large pan over high heat. Add some oil to coat the surface of the pan.

Step 6

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.

Step 7

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.

Step 8

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

Step 9

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.

Step 10

Add in the garlic, then sauté for another minute.

Step 11

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

Step 12

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

Step 13

Afterwards, add in the crispy tofu.

Step 14

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

Step 15

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

Step 16

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

Step 17

Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has beautiful coated the tofu.

To Serve

Step 18

Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole experience.

Step 19

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.

Step 20

Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or singangag (Filipino Fried Garlic Rice)!

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