Anne Cortz

Sisig is a well-loved Filipino dish usually made of pork, onions, and seasonings. Recently, we have seen it evolve into other, equally delicious variations, one of them the Tofu Sisig. While pork sisig, glistening in pork fat glory, is absolutely the taste of heaven on a spoon, sometimes I just want to satisfy cravings without the consequence of sky-high blood pressure. This quick tofu sisig recipe is the answer to my prayers.

This quick tofu sisig recipe is also streamlined to just the main ingredients to make it super easy to make. All you need is some tofu (or even tokwa), pan-fried with garlic, lots of onions, seasoned with soy sauce and a squeeze of calamansi. There are some optional ingredients added in the recipe to enhance it, such as chili peppers for spice, mayonnaise for added creaminess, and spring onions sprinkled on top for prettiness. All also very quick to add, so would recommend if you have them on hand.

If you are a Filipino, then you already know this- everything tastes better with rice. Although sisig is popular as a “pulutan” or bar food (usually spicy) eaten with beer or hard drinks, it is just as amazing eaten as a main meal for dinner or a heavy lunch, with a serving of rice. Some places serve them with garlic fried rice, but I always preferred plain white rice with sisig, a nice clean contrast to the oily, flavor-packed sisig.

I used to only get sisig from restaurants, but with this quick tofu sisig recipe, I can easily make them at home for a quick, healthy meal! See below for my recipe. I hope you try it and let me know what you think!

Quick Tofu Sisig

This recipe is so quick and easy to make, not to mention a healthier version of your favorite sisig.

• hot "sizzling" plate

• 450 g firm tofu (. sliced into cubes)
• 1 large onion (, diced)
• 3 cloves garlic (, minced)
• 4 tbsp soy sauce (, or more to taste)
• 1 heaping tbsp mayonnaise (optional)
• 1 piece hot chili pepper (optional) (, can perfectly omit this if preferred)
• 1 egg
• 1 piece calamansi (, or a slice of lemon or lime)
• 1 tbsp spring onion for garnish (optional) (, chopped)
• ¼ cup oil (, for pan-frying)

1. Heat oil in a frying pan. Once hot, fry the tofu cubes until lightly browned, stirring occasionally.

2. Add minced garlic, saute until fragrant.

3. Add soy sauce and mix.

4. Add in the onion. I like my sisig onions on the raw side, so I go to the next step shortly after this. But if you want your onion more cooked, by all means spend more time cooking them to desired doneness.

5. Add chilli pepper if using.

6. Add the mayonnaise and mix well.

7. If using a hot sizzling plate, place a cup of rice on one side, and place sisig on the other side.

8. Sprinkle spring onion and crack a fresh egg on top. Serve with calamansi on the side.

Main Course

Filipino

pulutan