top of page


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.


  • 1.5 tbs Kusî sisig seasoning

  • 1 lb (16 oz) extra-firm tofu, drained and sliced into 1/4 inch strips

  • 1/2 medium red onion, diced

  • 1 tbs Japanese mayo (any mayo will work)

  • 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.


  1. 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.

  2. 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.

  3. Dice tofu into 1/4 inch cubes.

  4. Sprinkle Kusî + 2 tbs water + diced onion + mayo and mix well.

  5. Serve with rice!


bottom of page