Crispy Tofu Sisig

Tofu sisig on black sizzling pan with calamansi an chili on the side.

5 from 1 vote

Crispy fried tofu tossed in calamansi, oyster sauce, and Kewpie mayo for a plant-based take on Max's-style sisig. Press the tofu well and it holds its crunch through the sauce. Ready in about 30 minutes, and just as satisfying for meat-eaters as it is for vegetarians.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish

Cuisine: Asian

Servings: people

Calories: 1065kcal

Author: Rose Sioson

Equipment

1 frying pan
1 medium skillet or sizzling plate

Ingredients

2 16 oz firm tofu deep/air fried and diced in bite size pieces
2 tablespoon butter
3 cloves garlic crushed
1 small onion chopped
½ red bell pepper chopped
½ green bell pepper chopped
2 tablespoon calamansi/ lemon
1½ tablespoon oyster sauce
2 teaspoon Maggi Seasoning
¼ cup Kewpie mayonnaise
1 piece thai chili pepper optional
¼ cup Cornstarch
2 cups Cooking oil

Instructions

Cut the tofu into bite-size pieces before frying. Toss with cornstarch to coat, add oil to the pan, then fry until browned and crispy on all sides.
2 16 oz firm tofu, 2 cups Cooking oil, ¼ cup Cornstarch
In a pan over medium heat, melt 2 tablespoons of butter. Add crushed garlic and sauté until fragrant.
2 tablespoon butter, 3 cloves garlic
Add chopped onions, red bell pepper, and green bell pepper to the pan. Sauté for about 2 minutes.
1 small onion, ½ red bell pepper, ½ green bell pepper
Toss in the fried tofu and mix well with the sautéed vegetables. Allow them to cook together for a few minutes, letting the tofu absorb the flavors.
Pour in calamansi or lemon juice, oyster sauce, and maggi seasoning. Stir the mixture thoroughly, ensuring the tofu is well-coated with the sauce.
2 tablespoon calamansi/ lemon, 1½ tablespoon oyster sauce, 2 teaspoon Maggi Seasoning
ower the heat (or turn it off), then stir in the mayonnaise.
¼ cup Kewpie mayonnaise
For an extra kick, add finely chopped Thai chili pepper. Mix well.
1 piece thai chili pepper
Once everything is heated through and well combined, transfer the Tofu Sisig to a serving dish.
Garnish with additional calamansi or lemon wedges and some chopped green onions if desired.

Notes

Dry Your Tofu: Pat dry thoroughly to achieve maximum crispiness.
Don’t Overcrowd: Fry tofu in batches to ensure even cooking.

Nutrition