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.
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 titos and titas.
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.
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
Ingredients for Tofu Sisig
- 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.
- 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
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 Recipe
- 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
Preparation of Tofu:
- 1 block block extra firm tofuLine 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.
- Cut tofu into small cubes (about 1x1cm).
- 3 pieces chicken liver, Salt and pepperSeason chicken liver with some salt and pepper
- ½ cup oilIn 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 chiliLeave 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 pepperAdd 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.
Definitely! Simply replace chicken liver with Shiitake mushrooms. You may omit the butter or use vegan butter.
Yes. You can use oysters, buttons, wood ear/black fungus, or baby Bella mushrooms.