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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 easyyyyy will do again" - Joo L.

Tofu Sisig

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


  1. 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.

  2. 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.

  3. Heat oil in pan over medium-high heat​ and add tofu slices.

  4. Leave tofu untouched for a few minutes, cooking until both sides are crispy and golden brown then remove from pan.

  5. Dice tofu into 1/4 inch cubes.

  6. Sprinkle Kusî + diced onion + mayo and mix well.

  7. Serve with rice!


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