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 Time10

Cook Time20

Course: Appetizer, Main Course

Cuisine: Filipino

Keyword: calamansi juice, chicken liver, red bell pepper, red onion, soy sauce, tofu

Servings: people

Calories: 736kcal

Author: Bebs

Line one or two sheets of paper towel on top of a plate. Place the tofu on top, as a blocked or sliced.
1 block block extra firm tofu
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).
Season chicken liver with some salt and pepper
3 pieces chicken liver, Salt and pepper
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.
½ cup 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.
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.
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
Add the tofu, liver, lemon or calamansi juice, and soy sauce. Give it a good toss until well blended. Season with salt and pepper.
2-3 tablespoons lemon or calamansi juice, 2-3 tablespoons soy sauce, Salt and pepper
Transfer to a serving plate and serve with a sliced calamansi and red chili.

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