Tofu Sisig - Foxy Folksy Pinoy Recipes (2024)

BY :Bebs | Published: | Updated: | 2 Comments

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5 from 2 votes

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With this Tofu Sisig recipe, you can enjoy the bold and crisp flavors of the famous Filipino sisig but with less guilt. It is a healthier version but just as tasty. Delicious as an appetizer with your favorite drink or as a main course with steamed rice.

Tofu Sisig - Foxy Folksy Pinoy Recipes (1)
  • What is Sisig?
  • About Tofu Sisig
  • More Filipino Sizzlers to try
  • Ingredients for Tofu Sisig
  • Cooking Tips
  • How to Serve and Store
  • Printable Recipe
  • Tofu Sisig Recipe
  • FAQs

What is Sisig?

Sisig is a popular Filipino dish from Pampanga, a province in Luzon. The classic Sisig consists of pork face (cheeks, ears, and snout), pork belly, and chicken liver. The pork is simmered until tender, grilled, and then chopped into small pieces. It’s well-loved by everybody for its creamy, savory, and tangy blend of flavors. If you've been to any local Filipino celebrations, you've most likely seen this on the table as pulutan (booze food) for your titosandtitas.

Since it's such a huge hit, different variations have popped up to cater to everyone's tastes and cravings. There's Tuna Sisig for seafood lovers and Tofu Sisig for a more vegan option.

Tofu Sisig - Foxy Folksy Pinoy Recipes (2)

About Tofu Sisig

It is a healthier alternative to regular pork sisig. In Tofu Sisig, bell peppers, onions, and chilis are stir-fried with deep-fried tofu cubes and seasoned with calamansi juice and soy sauce. It is simple to make it vegan by swapping the butter and chicken liver with vegan alternatives. This Tofu Sisig recipe is easy to make and requires little effort, making it ideal for newbie cooks.

More Filipino Sizzlers to try

Tofu Sisig - Foxy Folksy Pinoy Recipes (4)

Ingredients for Tofu Sisig

Tofu Sisig - Foxy Folksy Pinoy Recipes (7)
  • Tofu -use extra firm tofu. Soft or silky varieties won't produce the same texture or outcome.
  • Chicken liver - has a pleasant woody and earthy flavor that complements sisig well. If you don't like adding chicken liver to your tofu sisig, you can replace it with shiitake mushrooms.
  • Oil - use neutral-tasting oil such as canola, safflower, or vegetable oil.
  • Butter - gives the dish richness and a creamy flavor. You may also use margarine in a pinch.
  • Red Onion - gives some color to the dish and has a sharp, mildly spicy flavor.
  • Red bell pepper - adds sweetness and a slightly citrusy flavor to the dish
  • Green chili and red hot chili - give heat and an intense depth of flavor.
  • Calamansi juice - adds acidity to the dish with a delicate floral note. Calamansi works best for this recipe as it gives a more authentic Filipino taste, but lemon also works well.
  • Soy sauce - gives umami flavor and color to the Tofu Sisig. Oyster sauce and seasoning sauce are the ideal soy sauce substitute.

Cooking Tips

Tofu Sisig - Foxy Folksy Pinoy Recipes (8)
  • Firm tofus are typically sold in liquid submersion. To achieve a crispy texture, drain the excess liquid from the tofu before frying. (see recipe card)
  • Make sure the oil is hot before frying the tofu. If the temperature is too low, the tofu will stick to the pan and absorb too much grease.
  • To evenly distribute the flavors, thoroughly mix or toss the tofu.
  • For sautéing, I recommend using a medium to large-sized wok or pan.
  • Use green and yellow bell peppers to give your tofu sisig a festive look.
  • To add creaminess to your dish, you may add mayonnaise.

How to Serve and Store

Tofu Sisig - Foxy Folksy Pinoy Recipes (9)

Sisig is commonly served on a sizzling plate with calamansi or lemon wedges on the side. If you don't have a sizzling plate, you may use a cast iron pan. Just heat up your sizzling plate or pan and melt butter on it before adding your Tofu Sisig. Alternatively, transfer it to a serving plate and serve it while still hot.

You may enjoy this with rice or pair it with your favorite ice-cold beer as a pulutan. Serve it with a dipping sauce consisting of soy sauce, calamansi, and chili peppers.

Place leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

You can reheat it in the microwave or on the stovetop. To make instant Tofu Sisig fried rice, combine it with day-old rice.

Tofu Sisig - Foxy Folksy Pinoy Recipes (10)

Printable Recipe

Tofu Sisig - Foxy Folksy Pinoy Recipes (11)

Print Review

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 Time: 10 minutes mins

Cook Time: 20 minutes mins

Course :Appetizer, Main Course

Servings =2 people

Print Recipe Rate this Recipe

Ingredients

  • 1 block block extra firm tofu (about 1 pound)
  • 3 pieces chicken liver
  • Salt and pepper to taste
  • ½ cup oil
  • 1 tablespoon butter
  • 1 big red onion (or 2 medium) chopped finely
  • 1 medium red bell pepper chopped finely
  • 2-3 long green chili cut into thin slices
  • 1-2 red hot chili chopped
  • 2-3 tablespoons lemon or calamansi juice
  • 2-3 tablespoons soy sauce
  • Salt and pepper to taste

Instructions

Preparation of Tofu:

  • 1 block block extra firm tofu

    Line one or two sheets of paper towel on top of a plate. Place the tofu on top, as a blocked or sliced.

  • 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.

Cooking procedure:

  • Cut tofu into small cubes (about 1x1cm).

  • 3 pieces chicken liver, Salt and pepper

    Season chicken liver with some salt and pepper

  • ½ cup oil

    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.

  • 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.

  • 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

    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.

  • 2-3 tablespoons lemon or calamansi juice, 2-3 tablespoons soy sauce, Salt and pepper

    Add the tofu, liver, lemon or calamansi juice, and soy sauce. Give it a good toss until well blended. Season with salt and pepper.

  • Transfer to a serving plate and serve with a sliced calamansi and red chili.

Notes

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

Nutrition

Calories: 736kcalCarbohydrates: 15gProtein: 18gFat: 69gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 40gTrans Fat: 0.5gCholesterol: 20mgSodium: 1346mgPotassium: 563mgFiber: 3gSugar: 8gVitamin A: 2422IUVitamin C: 120mgCalcium: 75mgIron: 3mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

FAQs

Can I make this Tofu Sisig recipe vegan?

Definitely! Simply replace chicken liver with Shiitake mushrooms. You may omit the butter or use vegan butter.

Can I use other types of mushrooms aside from shiitake?

Yes. You can use oysters, buttons, wood ear/black fungus, or baby Bella mushrooms.

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Comments

    What do you think?

  1. Marlyn says

    Tofu Sisig - Foxy Folksy Pinoy Recipes (24)
    I want to try cooking some of your recipes. It sounds superb.. Thanks

    Reply

    • Bebs says

      I am glad to inspire you to try our recipes, Marlyn. Let us know how it goes...

      Reply

Tofu Sisig - Foxy Folksy Pinoy Recipes (2024)

FAQs

What makes sisig taste good? ›

The parts used in traditional sisig like liver and pig's face (maskara) lend interesting and unique textures to the dish, making it crispy, chewy, and hearty, while also giving it deep, fatty, and gamey flavors that balance its spicy-tangy seasonings perfectly. And it goes perfectly with beer!

What is tofu sisig made of? ›

Today we are veganizing the famous Kapampangan dish, sisig! Tofu Sisig is made with crispy tofu mixed with spicy peppers and other aromatics and is packed with so much flavor! Crispy tofu is used in place of meat but don't let that fool you; it's crispy, delicious, and easy to prepare.

Who invented tofu sisig? ›

Lucia Cunanan, a Filipino restaurateur who was based in Angeles City, Philippines, is credited with creating the modern version of sisig.

What are the bad effects of sisig? ›

Organ innards.

These are the possible contents of the best-selling sisig. If you think about it, it's easy to suspect that this is unhealthy. High in cholesterol, high in fat, high in uric acid. In addition, some doctors suspect that they may cause bowel cancer.

Should sisig have mayonnaise or not? ›

Traditional sisig gets its creamy texture and flavor primarily from the chicken liver (some even mash it until paste-like). However, unconventional versions lean on other pantry staples for the same effect. Among these creative additions, mayonnaise is the most reliable choice.

Why is it called sisig? ›

Sisig's Little-Known Origins

The dish's name comes from “sisigan,” an old Tagalog word which means “to make it sour.” Its existence was first recorded in a Kapampangan dictionary back in 1732 by Diego Bergaño, a Spanish missionary who served as the parish priest for Mexico, Pampanga at the time.

Is tofu good for you? ›

Tofu health benefits. Tofu provides you with high levels calcium, manganese, iron and vitamin B5, which is needed to break down carbs and fat for energy.

How do you get rid of sour taste in tofu fast? ›

Blanch tofu for a fresher flavor

Some brands of tofu have a slightly sour taste that remains even after cooking. Blanching tofu in hot salted water brings out a fresher flavor while coaxing the tofu's inner moisture to the surface, making it easier to dry.

What makes sisig unique? ›

In its place, the crunchiness of the pig ear cartilage with the creaminess of the liver and brains came to define a well-prepared plate of sisig. Aling Lucing's creation catapulted the humble dish from a regional delicacy to a national sensation. Aling Lucing's sisig also revolutionized the Kapampangan dining culture.

Why do people love sisig? ›

Sisig remains a top choice for Filipino and foreign diners because the dish highlights the simplicity of local cuisine and its potential to diversify flavors. Many chefs have realized the dish's versatility, coming up with interpretations that push its constant evolution.

What is sisig sauce made of? ›

A tangy blend of fresh calamansi, ground peppercorns, and soy sauce for preparing an iconic Filipino favorite.

What did Anthony Bourdain said about sisig? ›

Of a lechon (Filipino roast pig) he ate there, he said to the chef, "not to kiss your ass, but it is the finest pig I've ever had." Heaping on the praise, he called the milky, shaved ice halo-halo dessert "wondrous" and referred to sisig as "possibly the best thing you could eat with a cold beer," according to Eater.

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