Love Tofu and Sisig? This Recipe is for You!

IMAGE Miguel Nacianceno

It's easy to go meatless with this easy-to-follow tofu sisig recipe. Remember to use muscovado sugar: it gives depth to the subtle sweet flavors of this Filipino dish.


2 blocks, around 300 grams each firm tofu or tokwa, rinsed and patted dry
2 red onions, diced, divided
10 cloves garlic, minced, divided
1 siling labuyo, minced
1 red bell pepper, seeded and diced
vegetable oil, as needed
3 tablespoons soy sauce
1 tablespoon ginger, grated or finely minced
1/2 teaspoon black pepper
1 teaspoon coarse sea salt
1 teaspoon black pepper
3 tablespoons cane vinegar
1 tablespoon muscovado sugar
1 tablespoon calamansi juice



1 Slice one 300-gram tofu block into 1/4-inch cubes. Place in a bowl and toss with marinade ingredients. Let sit for at least 10 minutes.


2 Slice the other 300-gram tofu block into 1/4-inch thick slabs. Rub both sides with the dry rub ingredients. Warm a thin layer of vegetable oil in a large frying pan over medium-high heat. Fry the dry rubbed tofu slabs until crispy and golden brown on both sides, about 7 minutes. Drain on a paper towel-lined dish; when cool enough to handle, chop into 1/4-inch cubes and set aside.



3 Warm another tablespoon of oil in the same frying pan over medium-high heat. Sauté 1 diced onion, 5 minced garlic cloves, and the sili labuyo until translucent, about 5 minutes. Add the marinated tofu and bell pepper; stir-fry, mixing occasionally, until the tofu browns and and the bell pepper softens, about 7 minutes.


4 Remove from heat and add the remaining 1 onion, 5 garlic cloves, fried tofu, and sauce ingredients. Mix well and serve with sliced calamansi and brown rice.



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