Tofu figures a lot in Chinese cuisine. The Chinese eat a lot of tofu or soybean curd because it is a healthier alternative to meat. But it still packs the necessary proteins needed by the body. But I made a dish using my own mix to flavor this classic Pinoy dish. This is my Sizzling Tofu Sisig Recipe and I am sharing this with you to try at home.
- Related: Chinese Birthday Misua Recipe
Restaurant Inspiration: Max’s Tofu Sisig
I am so into pork sisig. Even my kids are hooked with my homemade pork sisig that I make big batches and just store them in the freezer.
As for tofu sisig, one of the most famous tofu sisig dishes in restaurants is the one in Max’s. A couple of weeks ago, we brought two orders of this dish to share at home.
I liked it but the in-laws complained it was too salty. Meanwhile, hubby was kinda okay with it, though he was not really into it.
That got me thinking of making my own version of tofu sisig. And in one try, I got the right consistency, texture, and flavor that I was aiming for. So I am sharing the recipe with you because my husband totally loved it!
You may serve this at home or you can even copy this to sell for your online business. If you have an eatery or a restaurant, I don’t mind if you copy this—this is just so good to pass up.
Happy Discovery in the Kitchen
Some of the flavorings I used were accidentally discovered. Covid-19 limited our movements and if my dish needs something, I get creative in the kitchen and make do with what I have in the pantry. Gone were the days when we went to the supermarket for just a bottle of soy sauce.
Nevertheless, I am so happy with how this turned out so I am sharing this recipe with you. Hope you enjoy it, too!
It is a promise that I will keep experimenting in the kitchen and sharing my discoveries with you.
By the way, I am also very happy that I was named as one of the Top Mom Bloggers in the Philippines on one website, which I only found out recently.
Now, this mommy blogger is inspired. So this is somewhat my gift for all those who have supported me throughout the years.
Sizzling Tofu Sisig Recipe
My mother-in-law bought many blocks of tofu from a neighborhood maker. She bought two kinds: the firm one (Tau Hu) and the extra firm one (Tau Kwa).
- Source: Varieties of Tofu
For this Sizzling Tofu Sisig Recipe, I used two rectangular blocks of the firm tofu and a square of the extra firm tofu. I wanted to compare the textures of the two kinds of tofu, as they might have a different effect on the sisig.
While other tofu sisig dishes use only tofu, I chose to add some carrots for color and also texture. That would also give the dish some fiber.
In the end, it didn’t matter. The firm tofu was alright after frying. Here’s how I made my vegetarian tofu sisig.
- 2 rectangular blocks of firm tofu, diced (Tau Hu)
- 1 square block of extra-firm tofu, diced (Tau Kwa)
- Cooking oil
- ½ carrot, diced
- 1 Tbsp. butter
- 2 heads garlic, minced
- Salt and black pepper
- 1 green + 1 red finger chili pepper
- 1 pc. star anise + 1 bay leaf
- 2 large onions, chopped
- 2 Tbsps. Lee Kum Kee Teriyaki sauce
- 1 Tbsp. Knorr Liquid Seasoning
- 2 Tbsps. soy sauce (Coconut brand)
- 1 Tbsp. fish sauce
- 1 Tbsp. Mama Sita’s Sisig Mix
- 2 Tbsps. Lady’s Choice Sandwich Spread (ham flavor)
Cooking Hack: The tofu sisig recipe I found online called for mayonnaise. However, I couldn’t find even just a dollop of mayonnaise anywhere in the house. But I had Lady’s Choice Sandwich Spread. Since Kapampangan Sisig has some sour notes from kalamansi, I thought, why not make use of the sourness from the pickles in the sandwich spread? And it worked beautifully!
Preparing the Tofu
1. Remove the fresh tofu blocks from the liquid and drain for a few minutes. The wrap them in paper towels. Put some items on top, like a box, to press the tofu and remove excess liquid. Let it stay for about 30 minutes.
2. Then slice them into small cubes, about 1/3 of an inch all around. Set aside.
3. In a non-stick pan, heat cooking oil that’s enough to cover the tofu cubes when frying. Do not wait for the oil to smoke, otherwise it will be too hot and burn your tofu before cooking the insides.
4. Fry the bean curd cubes in small batches until almost brown all over. Stir them often in order to cook them evenly.
5. Do not wait for them to turn brown all over because the heat will further cook them anyway.
6. Place the fried cubes in a strainer to drain the excess oil. Do not use a paper towel to drain the excess oil, otherwise, your tofu cubes will be too dry. Set aside.
1. Use the same non-stick pan to cook the tofu sisig. Pour out the excess oil from frying the pan and leave about 3 Tbsps. Stir in the 1 Tbsp. butter.
2. Stir-fry the diced carrots. Season with a pinch of salt and freshly ground black pepper. About 3 minutes.
4. Add the garlic, chili pepper slices, star anise, and bay leaf. Stir-fry for another 3 minutes.
5. Stir in the fried tofu and season with the teriyaki sauce, Knorr liquid seasoning, soy sauce, and fish sauce. Add a bit more fish black pepper, too. Stir to mix well.
6. Add the chopped onions and season with the Mama Sita Sisig Mix. Stir and cook for another 3 minutes while stirring. If the tofu sisig is too dry, you may add a bit of cooking oil or 1 Tbsp. of butter. Mix well.
7. Turn off heat. While still in the pan, immediately add the 2 Tbsps. Lady’s Choice Sandwich Spread (ham flavor). This will make your tofu sisig creamier but not oily because the mayonnaise part of the spread was not cooked.
- Related: Lopue’s Grocery Online Ordering App
To Make Sizzling Tofu Sisig
Want to impress the family? Serve your tofu sisig restaurant-style using a hot pan.
- Related: Basic Restaurant Manners for Kids
When you are ready to serve your tofu sisig, apply a thin coating of cooking oil or butter on your sizzling pan. Place it directly over the fire. When it’s heated, transfer your tofu sisig on the hot plate.
Mix and let it sizzle for about a minute. Garnish with chili peppers and kalamansi slices. Serve hot.
You may also serve it with fried egg on the side.
- Related: DIY Projects Around the Home
Note: I am calling this a vegetarian dish and not entirely vegan because of the sauces I used. Moreover, the Lady’s Choice Sandwich Spread I used is ham-flavored. I am not sure if it’s only flavoring or they may have added ham bits into it. To make it completely vegan, you will have to substitute the condiments, however, it will not taste the same. This would be good for a meal if you are on a Keto diet though.