Tofu has become a popular rendition of the much beloved Sisig dish for both vegetarians and non-vegetarians alike. And for good reason.
This is a healthier option to the traditional pork version while still giving you bursts of umami + a crispy, creamy texture. Make it fully plant-based by swapping in a vegan mayo.
"Glad to have tried cooking tofu bc of Kusî ...so easyyyyy will do again" - Joo L.
Serves 2-3. Use a cast iron or any non-stick pan.
1.5 tbs Kusî sisig seasoning
1 lb (16 oz) extra-firm tofu
1/2 medium red onion, diced
1 tbs Japanese mayo (any mayo will work)
Neutral cooking oil
Freezing tofu results in a bouncy, meaty texture. Freeze in its original packaging then thaw, drain and gently squeeze out excess moisture. Slice into 1/4" strips.
Alternatively, remove tofu from packaging and slice into 1/4" strips. Press tofu by laying flat on a cutting board/baking sheet in between paper towels/clean kitchen towels. Weigh down with a heavy pan at least 30 minutes or until very dry to the touch.
Heat oil in pan over medium-high heat and add tofu slices.
Leave tofu untouched for a few minutes, cooking until both sides are crispy and golden brown then remove from pan.
Dice tofu into 1/4 inch cubes.
Sprinkle Kusî + diced onion + mayo and mix well.
Serve with rice!