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crispy TOFU SISIG
Tofu has become a popular version of the much beloved Sisig for both vegetarians and non-vegetarians alike.
For good reason. It's a healthier option while still giving you umami + that crispy, creamy texture.
Make vegan by swapping a vegan mayo.
Ingredients
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1.5 tbs Kusî sisig seasoning
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1 lb (16 oz) extra-firm tofu, drained and sliced into 1/4 inch strips
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1/2 medium red onion, diced
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1 tbs Japanese mayo (any mayo will work)
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neutral cooking oil
Serves 2-3.
Use a cast iron or any non-stick pan.
Japanese mayo highly recommended.
Pair with rice or an ice cold beer. Perfect pulutan for the next inuman.
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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.
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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.
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Dice tofu into 1/4 inch cubes.
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Sprinkle Kusî + 2 tbs water + diced onion + mayo and mix well.
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Serve with rice!
Saraaap.
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