This tofu sisig recipe is life changing! It has golden crisped tofu, savory bell peppers, yummy sauce, and zesty lemon lime. No mayonnaise! It’s truly a real vegan recipe. This tofu sisig, literally, converted my husband into liking tofu which was a major event and you’re gonna love it when you see how easy, fast, and delicious this Filipino inspired dish shows itself.
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A welcome Appetizer, Pulutan, and Filipino party food
My very best memories when I’ve been in the Philippines is always, always, always eating! Eating chicken, lechon, pansit, kinilaw, ginataang, caldo, and oh my goodness, the sisig!
Sisig was always the appetizer or pulutan (food eaten with drinks) that would come out and it always got oohs and ahhs.
My husband, especially, really enjoyed pork belly sisig and it’s certainly a craving from time to time. I have to add that it always tastes better in the Philippines, too.
Luckily, in the States there is regular sisig and tofu sisig at Max’s restaurant (a popular Filipino restaurant), so it’s a little bit of fuzzy feelings when eating there to satisfy the cravings.
Overall, it’s an indulgent dish that is more of a special treat for us. So, tofu sisig, while not the same, has so many flavor notes about it that it satisfies the cravings for savory and piquant while being much lighter, good-for-you food…and you can eat it as an every-week recipe.
You can be sure to see tofu sisig come up frequently in our household and it’s a true vegan, family style dinner that has won over our mind and body.
What’s Good About Tofu Sisig (Vegan)
- easy, simple, fast
- wholesome, real vegan and healthy ingredients
- gluten free option
- awesome for potluck, buffet, and party celebrations
- savory, piquant, and texture perfection
- the best alternative to meat that makes for a filling and satisfying dish
- no mayonnaise
What is Vegan Tofu Sisig?
Sisig is a very popular dish amongst Filipinos, and it is authentically made with pork and various parts of the pork, stir fried with garlic, onions, soy sauce, and chicken liver.
It traditionally doesn’t have mayo or even a raw egg on top, although lots of recipes have added those in, and it exemplifies how Filipinos use every part of the pig as to not let anything be thrown away.
The signature ingredients are always soy sauce, garlic, onions, chilies, sour citrus, and cutting the protein very small. All this is stir fried and served sizzling. Once you get this down, you can “sisig” so many other proteins.
The famous sisig, originating from Pampanga (region in the Luzon Island of the Philippines 1), is “dry”, garnished with squeezes of calamansi (Filipino lemon-lime) and it’s super delish if you’re into it.
Other Variations of Sisig
I truly enjoy this vegan tofu sisig over the meaty version because I love that I can eat this all the time. When I’m in the mood for something really rich there are other sisig styles to taste and explore.
- Squid Sisig
- Clams/Mussels Sisig
- Chicken Sisig
- Pork Belly Sisig
- Steak Sisig
- Mushroom Sisig
MakING IT Vegan
Tofu sisig, on the other hand, is a stir fry of completely vegan ingredients while still following the steps of small cuts to the tofu and veggies, and keeping it with the same sauce and using plant-based butter to carry the flavors.
You might have come across versions of tofu sisig, but they still incorporate mayonnaise, or chicken liver, or egg.
Those ingredients can take away from tofu sisig being seen as a true vegetarian’s delight. If you’re doing tofu sisig, keeping it in the tradition of “dry” style really highlights the tofu.
This is a TRUE vegan tofu sisig that is not only healthy, but an exciting dish that gives all those yummy, lip-smacking flavors that certainly don’t make you feel like you’re missing out. In fact, it’s a total win for flavor, comfort, and good-stuff.
My wish is that you give tofu sisig a try to discover the amazing flavor combinations involved and how easy it is to stir it up.
Vegan Tofu Sisig INGREDIENTS
Please see each ingredient’s notes on how to create a stunning tofu sisig recipe.
- Extra Firm or Firm Tofu – Freeze and defrost. Cut in small cubes. See below on how and why to freeze your tofu.
- Yellow Onion – small chop
- Garlic – fresh only! minced
- Red and Green Bell Peppers – small diced
- Salt
- Ground Black Pepper – a must-have. Sisig always has pepper.
- Onion Powder
- Soy Sauce – Use gluten free for the gluten-free version of this recipe.
- Calamansi OR Lemon and Lime – Calamansi is a Philippine citrus that is similar to the combination of lemon-lime and a tad sweet. Use lemon and lime as a substitute.
- Long Green Chilies (Siling Haba) or Red Chilies – Not jalapenos. Use Thai chiles, Fresno chilies, Korean green chilies, Philippine Long Green Chilies.
- Oil
- Plant-Based Butter – Plant Based butter is very popular and easily accessible. Best of all, it tastes like butter!
EQUIPMENT
- You need a thin spatula and steel or iron pan.
I use a carbon steel pan to make sisig.
Sisig is usually called “sizzling sisig” because it is served on a hot platter. While you don’t need to serve this in that manner, your carbon steel or cast iron pan is going to make a big difference on how the tofu comes out.
I highly recommend this carbon steel pan. It doesn’t stick and sears and crisps food amazingly. You have to let the pan get hot, then add oil, then sear or crisp your food.
It’s pretty amazing for a lot of dishes from French toast to fish and more, and very economical.
Instructions
The most important part is to have your mise en place for this tofu sisig recipe, because the cooking part goes by fast!
Once the tofu is sizzling, it’s pretty quick from there and it’s easier to have your ingredients ready.
Secondly, cut everything uniformly. While I’m a huge fan of the food processor, I recommend cutting the few veggies by hand for the best texture, and texture is a major component in how to make sisig.
- Freeze the whole block of tofu, thaw, cut in tiny cubes, and then pat dry.
- Small dice the onions and bell peppers. Mince the garlic.
- Have your plant butter and soy sauce ready.
- Have your dry spices ready.
- Slice lemons and limes. Thin slice the chilies.
- Heat the pan very well. Then add oil. Don’t add oil to a cool pan. You only need a thin coat of oil.
- Then add the tofu and spread evenly. Do not move the tofu. Let it sit and become seared and crisp on one side. When it is brown and crisp, you can toss. If it sticks, it’s because it is not yet crispy enough. It will just come right off when it is crispy enough.
- Dust the tofu with the dry seasonings, toss, and remove from the pan.
- Add a touch of oil as needed and add the onions and bell peppers. Once they are becoming glossy, make space in the pan for your garlic and sauté.
- Mix everything and add the butter and soy sauce. Add back the tofu.
- Turn off the heat and top with sliced chilies.
- Serve with rice and use lemon-lime for squeezing on top.
Do I Have to Freeze the Tofu?
YES.
Tofu becomes a new ingredient after it’s been frozen. It’s transformational to freeze tofu.
If you do not freeze the tofu, it will be softer and squishy. It doesn’t soak the ingredients and sauce flavors.
When tofu is frozen and then defrosted, it transforms into a spongy and more “meaty” ingredient that can soak up and attach to the flavors and marinades ten times better.
The mouth texture is more firm, it crisps to a beautiful golden color, and it really compliments a vegan tofu sisig recipe.
How to Freeze Tofu
- keep the block whole
- put in freezer for a few hours
- thaw
- cut into tiny cubes
- pat dry and press lightly with paper towels until the water is mostly removed
Summary Notes
- freeze the tofu
- cut everything uniformly and small/little bite size
- use the right pan like carbon steel or cast iron
- crisp the tofu well and don’t move it till it’s ready
- use plant based butter…and keep it vegan
- use fresh vegetables
- don’t overcook the vegetables!
- Do not cook the citrus! Squeeze over as a garnish.
ADD INS AND VARIATIONS
- Mushrooms are awesome with this vegan sisig recipe.
- If you are vegetarian and not vegan, add two sunny side eggs on top. So Sarap!
- Ingredients for tofu sisig can also include meat if you are not vegetarian. Be sure to stir fry separately and add in later.
- Garnish with green scallions.
WHAT TO SERVE WITH Vegan Sisig
Since sisig is a popular social and snack food, it’s traditionally served with beer or a carbonated beverage.
Eat tofu sisig with rice.
You can also make lettuce leaf tacos with tofu sisig. Keep it super healthy.
You can also serve it as a side dish during a family meal, a dish at a potluck, or alongside a few more vegan dishes such as Shiitake mushrooms, and stir fry soba noodles.
Try it in a wrap or hard taco shells. Yummy!
If you are not vegan, this makes a great side dish for a seafood feast with easy to bake spicy butter prawns.
Questions
Can I store leftovers?
Yes, you can eat this the next day. I recommend consuming this dish right away for the best textures and flavors.
Can I freeze this?
No, I do not recommend. The tofu will not be crisp and the texture will be soggy.
Is this healthy sisig?
Yes, this is a healthy and vegan tofu sisig recipe with a gluten free option. You can certainly make it healthier by using less salt and adding mushrooms.
Golden Crisp TOFU SISIG (VEGAN)
Equipment
- 1 carbon steel or cast iron large pan
- 1 thin spatula
- 1 plate to transfer tofu
Ingredients
- 12 oz Firm tofu or Extra Firm; frozen; thawed; cubed
- 2 tbsp neutral oil add as needed
- 5 garlic cloves minced
- ½ large yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 2 tbsp soy sauce regular or gluten free
- 2 tbsp plant based butter vegan
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 2 green long chilies and/or red chilies; garnish
- calamansi or lemon and lime; garnish
Instructions
- Stick a block of tofu in the freezer for about an hour or two. Thaw the tofu, drain water, Cut the tofu in little cubes, and pat more dry with paper towel. Give a little squeeze with the paper towel to remove water. Doesn't have to be perfect.12 oz Firm tofu
- Mince the garlic. Small dice the bell peppers and onion. Set all the ingredients out, ready to go. (mise en place)5 garlic cloves, ½ large yellow onion, 1 medium red bell pepper, 1 medium green bell pepper
- Heat the pan over high flame. When hot, add oil and coat well.2 tbsp neutral oil
- Then add the tofu, spread so each tofu cube is touching the pan. Now let it crisp and sear. Do not move the tofu.
- Check after 5-7 minutes, if the tofu is sticking, it is NOT done. The tofu is ready to toss when it completely comes off easily with just a swipe of the spatula. It should be crispy brown.
- Toss and let the tofu sit again on another side and let the tofu get browned on all the sides by tossing. The other sides will not be as crispy as the first side (that's ok).
- When the tofu looks golden, sprinkle the salt, pepper, and the onion powder and toss.Remove the tofu from the pan.1 tsp salt, 1 tsp ground black pepper, 1 tsp onion powder
- Now in the pan, add a little oil if needed, add in the onions and bell peppers.Let those sit so they sear a little. Two minutes.Then toss around until starting to get a little glossy.
- Make space and add the garlic. Sauté the garlic then mix with the other ingredients once the garlic is fragrant.
- Add the soy sauce. Mix 30 seconds.2 tbsp soy sauce
- Add the butter. Mix 30 seconds.2 tbsp plant based butter
- Add back the tofu. One minute. Toss and remove from the heat.
- Top with thin sliced chilies. Serve and garnish with lemon and limes, or calamansi.Enjoy!2 green long chilies, calamansi
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