Crispy Tofu Sisig

I’ve been dreaming about making Crispy Tofu Sisig after I made the non-crispy, but creamy Tofu Sisig.

Don’t get me wrong. I don’t have anything against my first version of Tofu Sisig, but I am a person who can’t make up her mind. Maybe it’s the Libra in me – always indecisive. If you’d ask me which one between the Crispy Tofu Sisig and the creamy non-crispy one I’d prefer, expect me not to answer or just tell you “I don’t know.” The fact is, I love both of them, but I won’t answer you which one comes first.

Both versions are equally delicious and I really love them both.

HOW DID I MAKE THE TOFU EXTRA CRISPY?

Cornstarch. Who would expect that we only need cornstarch to make the tofu extra crispy? However, there is one crucial thing you have to do to make the tofu cubes extra crispy.

So, here’s the thing – after coating the tofu cubes with cornstarch, you will notice that the coating somehow becomes slightly “wet”. This is the cornstarch absorbing the moisture from the tofu. You have to make sure that the coated tofu cubes are placed on bed of cornstarch and dust them again with cornstarch. You may notice that when you place the coated tofu cubes on a plate without cornstarch, the coating at the bottom will stick to the plate when you lift the tofu cubes. Got me? The tofu cubes should be well coated before frying.

IS THE CRISPY TOFU SISIG ONLY BEST THE SAME DAY?

Surprisingly, the dish lasted for 3 days and stayed crispy. I was not expecting that.

However, on the second and third day, I did not reheat the Crispy Tofu Sisig. I enjoyed it straight from the fridge and enjoyed it as is. I don’t know if that is weird or not – eating the dish straight from the fridge . Since I enjoyed the dish like that, I didn’t even bother to check how it’ll be like when I heat it in the microwave. I guess I have to make this again and find out.

I seriously love how the Crispy Tofu Sisig turned out – extra crispy, not too saucy and mildly spicy. I was beyond satisfied with the result. For sure, this would be included in my monthly menu. The frying takes time, but it will not be an issue for me – this Crispy Tofu Sisig is worth all the effort. Well, at least for me.

NOTES:

• After coating the tofu cubes with cornstarch, you will notice that the coating somehow becomes slightly “wet”. This is the cornstarch absorbing the moisture from the tofu. You have to make sure that the coated tofu cubes are placed on bed of cornstarch and dust them again with cornstarch. You may notice that when you place the coated tofu cubes on a plate without cornstarch, the coating at the bottom will stick to the plate when you lift the tofu cubes. Got me? The tofu cubes should be well coated before frying.
• The one I made stayed crispy for 3 days. Note: I did not reheat the dish on the second and third day. I really loved them like that.

WANNA SEE HOW I MADE THIS?

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 sharing this at Fiesta Friday #382.

Also sharing at Full Plate Thursday, 539 | Happiness is Homemade |

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Crispy Tofu Sisig

I seriously love how the Crispy Tofu Sisig turned out – extra crispy, not too saucy and mildly spicy. Perfect with white rice or as is.

Servings 3

Author Jhuls @ The Not So Creative Cook

Ingredients

• Cooking oil
• 349 g firm tofu cut into cubes
• 1 cup or more cornstarch
• ½ cup mayonnaise
• 1 tbsp liquid seasoning
• 1 tbsp oyster sauce
• 2-3 tbsp calamansi juice
• Salt & pepper to taste
• 1 onion finely chopped
• 4-6 red & green chili deseeded

Instructions

1. While coating the tofu cubes: In a pan over medium-high heat, add cooking oil (about 1 inch deep).

2. Prepare a bowl with cornstarch and a plate or shallow bowl dusted with cornstarch. Generously coat each tofu cubes with cornstarch and transfer them to a plate or shallow bowl dusted with cornstarch. Then, dust the coated tofu cubes again with cornstarch. The point is, they should be well coated.

3. When the oil is hot enough, fry the coated tofu cubes until golden brown. Put the fried tofu cubes in a strainer to drain excess oil. Remove the oil from the pan (reserve it to use later if you like).

4. The frying takes time so let’s prepare the sauce/coating: In a small bowl, mix mayonnaise, liquid seasoning, oyster sauce, and calamansi juice. Do a taste test and add salt & pepper if necessary. Adjust according to your taste. Cover and keep this in the fridge until ready to use.
5. 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.
6. Add the sisig sauce and mix for seconds. While the sauce still looks creamy, you can add it at this point or you can wait until the sauce turns into an oil and add it at this point. In my case, I added it when the sauce turned into an oil, but made another batch of sisig sauce to enjoy on the side.

7. Turn off the heat and transfer the Crispy Tofu Sisig to a serving plate. Enjoy with rice.

Recipe Notes

• After coating the tofu cubes with cornstarch, you will notice that the coating somehow becomes slightly “wet”. This is the cornstarch absorbing the moisture from the tofu. You have to make sure that the coated tofu cubes are placed on bed of cornstarch and dust them again with cornstarch. You may notice that when you place the coated tofu cubes on a plate without cornstarch, the coating at the bottom will stick to the plate when you lift the tofu cubes. Got me? The tofu cubes should be well coated before frying.
• The one I made stayed crispy for 3 days. Note: I did not reheat the dish on the second and third day. I really loved them like that.

 

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!

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