Tofu Sisig
Tofu Sisig is the newest addition to my favorites.
I know Tofu Sisig long time ago, but I’ve never tried eating tofu until last year. It was served when my friends and I were in a restaurant, and I tried it out of curiosity. To my surprise, I loved it. I super loved it I got myself a box of tofu to try making it myself.
However, the tofu I bought stayed in the fridge until the expiry date is near and that was last week. Do you have a habit like that? Buying ingredients and then you keep them unused until the expiry date is near. Me? 90% of the time. This behavior has to change! Soon!
Back to the Tofu Sisig… Sisig is one of the famous dishes from Pampanga. It has so many variations and that includes Tofu Sisig. (More about Sisig here)
I think one of the reasons why I delayed making my own version is that (ehem, excuses, excuses) I am afraid not to make it right. Can you blame me? I’ve tried it only once! Don’t ask me why.
In order for the tofu not to expire, I set aside my anxiousness and wished myself good luck.
And luck was on my side because the Tofu Sisig came out amazingly good! It is slightly spicy, little tangy from the calamansi, and there’s that umami flavor from the oyster sauce and liquid seasoning. The use of mayonnaise in main dish to enjoy with rice is new to me (I guess). I am head over heels in-love with this one!!
Notes:
- This dish came out a little spicy to me. It depends on you how spicy you’d like your dish to be.
- Please adjust the ingredients according to your liking. I love it creamy so I added more mayonnaise.
- The sisig sauce can be done while frying the tofu. Just make sure to check the tofu occasionally as they may stick to the pan.
Wanna see how I made them? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!
I am delighted to share this with my friends at Fiesta Friday #359. I hope you can join us! 😉
Also sharing this at Happiness is Homemade | What’s for Dinner? Sunday Link up #294 | Lou Lou Girls Fabulous Party #351 | BEST OF #COOKBLOGSHARE 2020 | Weekend Potluck #462 |
Tofu Sisig
Ingredients
- Cooking oil
- 349 g firm tofu cut into cubes
- ¼ cup mayonnaise
- ½ tbsp liquid seasoning
- ½ tbsp oyster sauce
- 1-2 tbsp calamansi juice
- Salt & pepper to taste
- 1 onion finely chopped
- 2-4 red & green chili deseeded
Instructions
-
In a pan over medium-high heat. Add cooking oil, 1 inch deep. Once the oil is hot enough, add tofu cubes and fry until golden brown. You may need to turn the tofu to avoid from sticking to the pan.
-
While frying the tofu, we can prepare our sauce/coating: In a small bowl, mix mayonnaise, liquid seasoning, oyster sauce, and calamansi juice. Do a taste test and add salt & pepper if you like. Adjust according to your taste. Cover and keep this in the fridge until ready to use.
-
When the tofu is golden brown, remove from the pan and put on a strainer to drain excess oil. Remove the oil from the pan (reserve it to use later if you like).
-
In the same pan over medium heat, add 1 tbsp of oil (from the same oil you used in frying tofu). Add chopped onion and cook for 1 minute. Now, add the red & green chilis; cook for few seconds.
-
Add fried tofu and the sisig sauce. Mix everything and just let it cook for 1 minute.
-
Turn off the heat and place the tofu sisig in a serving plate. Enjoy with white rice.
Recipe Notes
- I used firm tofu.
- This dish came out a little spicy to me. It depends on you how spicy you’d like your dish to be.
- Please adjust the ingredients according to your liking. I love it creamy so I added more mayonnaise.
- The sisig sauce can be done while frying the tofu. Just make sure to check the tofu occasionally as they may stick to the pan.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
Mini Bibingka
6 Comments
Angie | Fiesta Friday
I actually know what sisig is. My sister and I were in a Filipino restaurant and someone sitting next to us had this thing that came on a sizzling platter. We asked what it was and proceeded to order the same thing. It was good, but not our favorite. But this version of yours with tofu, this is the first time I’ve heard of it. It sounds and looks so much better than the meat version to me. I’m a fan of tofu! Thanks for cohosting, Jhuls. Have a wonderful holiday season!
Jhuls @ The Not So Creative Cook
It’s funny that I didn’t have sisig before the one I tried in that restaurant. I am obsessed with sisig after this one. I want to try other versions, hoping they would be amazing like this tofu version. Thank you, Angie.
cookingwithshy
Wonderful creamy texture!
Jhuls @ The Not So Creative Cook
It was so good! Thank you, Shy.
Ron
I love the new recipes and ingredients I discover here. Tofu Sisig sounds like a very tasty dish that I would like to experience. I have a couple of ingredient questions, when you say liquid seasoning, is that like Maggi’s? Also, calamansi juice is a hard find here, any substitution suggestions? Thanks for introducing me to new dishes…
Jhuls @ The Not So Creative Cook
I am happy that I am able to introduce some new dishes and ingredients to you. The liquid seasoning I used is from he Knorr brand, but yes, Maggi has it’s own, too. This one, I guess?? https://images-na.ssl-images-amazon.com/images/I/71cMqsoL0BL._AC_SX679_.jpg
Also, you can use lemon instead of calamansi juice.
Thanks as always for your support, Ron. I wish you and your family a wonderful year.