Crispy Tofu Sisig

Crispy Tofu Sisig is made with deep-fried tofu tossed in a creamy mayo and chili dressing, then served on a sizzling plate. I fry the tofu twice so it stays crispy even after the dressing coats it. Bell peppers, onions, and green chili give it extra flavor and a nice crunch. The dressing gets most of its flavor from calamansi, soy sauce, and Maggi Savor Hot Chili. If you enjoy pork sisig, this one gives you that same bold, tangy flavor in a meat-free version.

The dressing is what really sets this apart from regular sizzling tofu. I use mayonnaise, Maggi Savor Hot Chili, soy sauce, and calamansi juice. The mayo helps coat the tofu evenly, while the Maggi Savor gives it a spicy, savory flavor that gets into every piece.
I usually make this as pulutan when I want something good to serve with drinks. It also works great as a main dish when I want to cut back on red meat.

The double fry is what makes this work. I fry the tofu once, let it rest, then fry it again. That second fry keeps it crispy even after the dressing is mixed in. You will be surprised to know how easy it is to make. I’ll show you how I do it in the steps below.

What is Tofu Sisig?

Tofu sisig is a version of sisig made with fried tofu instead of the usual chopped pork. Sisig came from Pampanga, and the word itself is Kapampangan. It originally referred to a sour dish made with fruits or vegetables mixed with vinegar.

As sisig became more popular, people started making it in different ways. Tofu ended up being one of the more common versions, especially in places that already served sizzling tofu. What makes tofu sisig different is the dressing. It has that sour, salty, and slightly spicy flavor that people expect from sisig. In this recipe, the mayonnaise and calamansi help give it that taste.

Why This Tofu Sisig Recipe Works

A few things make this tofu sisig turn out well.

• Frying the tofu twice is a big one. The first fry cooks it and gives it color. The second fry is what makes it crispy. I let it rest first, then fry it again so it stays crisp even after the dressing is added.
• I use the onions two ways. I cook half of them with the bell peppers and chili, then add the rest raw later on. That raw onion gives the dish the sharp taste that sisig is known for.
• The mayonnaise helps a lot. It makes the dressing creamy and helps it cling to the tofu instead of sliding off.
• Maggi Savor Hot Chili makes a difference. It gives the dressing a spicy savory flavor that spreads well through the dish. The fresh chili still goes in, but mostly for extra texture and flavor.

Ingredients

• Extra firm tofu – This is the only type that holds up in hot oil. Other kinds fall apart or do not get crunchy.
• Bell peppers – Cut into squares. They cook fast and hold their shape in the stir-fry.
• Long green chili peppers – Milder than Thai chili, these give a gentle heat and a nice pop of color
• Red onions – Split between cooking and adding raw for two different textures and flavors
• Butter – Used both in the stir-fry and to grease the sizzling plate. Butter gives sisig its richness when it hits the hot plate.
• Cooking oil – For deep frying the tofu cubes until crispy

For the Sisig Dressing:

• Maggi Savor Hot Chili – This is where most of the flavor in the dressing comes from. Salty, a bit sweet, and spicy.
• Mayonnaise – This is what makes the dressing thick and creamy. It also helps the seasoning stick to the tofu.
• Soy sauce – Makes the dressing more savory and gives it a darker color
• Calamansi juice – Gives the dressing its sour kick. Without it, the mayo makes everything too heavy. Lemon juice works if you cannot find calamansi.
• Ground black pepper – Just a small amount. You do not need much.
• Liver spread – Optional, but it makes the dressing taste richer and closer to traditional pork sisig

The whole thing takes about 30 minutes. I usually start with the dressing, then move to frying, and finish with the toss and the sizzling plate.

1. Combine the Maggi Savor Hot Chili, mayonnaise, soy sauce, calamansi juice, and ground black pepper in a bowl.
2. Add the liver spread if using, then stir everything until well blended. Set aside.

You want it smooth. If the liver spread is cold and clumpy, let it sit out for a few minutes first.

1. Heat the cooking oil in a wok over medium-high heat. Deep fry the tofu cubes until they turn golden brown, then remove using a skimmer and place on a plate lined with paper towels.
2. Let the tofu rest for 5 minutes, then return it to the hot oil and fry again for about 2 minutes or until very crispy. Remove from the wok and drain the excess oil.

That rest between fries matters. Steam escapes, and when the tofu goes back in the oil, the outside gets much crunchier the second time around.

1. Leave about 1 tablespoon of oil in the wok, then add 1 tablespoon of butter. Once the butter melts, add half of the chopped onions, the bell peppers, and the green chili peppers.
2. Cook until the vegetables soften slightly, then add the crispy tofu and toss gently for about 30 seconds.

1. Transfer everything to a mixing bowl. Pour in the sisig dressing and add the remaining raw onions. Toss until all the pieces are coated evenly.
2. Heat a sizzling plate on the stovetop, then add the remaining 2 tablespoons of butter. Once the butter starts to sizzle, transfer the tofu sisig onto the plate and serve immediately.

If you do not have a sizzling plate, just put it on a regular plate. It still tastes the same. The sizzling plate is more for the presentation.

What to Serve with Tofu Sisig

• Steamed white rice – The dressing soaks into the rice and that is half the appeal
• Garlic fried rice – Toasted garlic and buttery sisig go well together.
• Sinigang na baboy – Something sour and brothy on the side is a good contrast when the sisig is this rich
• Max’s Fried Chicken – Aside from pairing whole fried chicken with lumpiang sariwa, it is also good with tofu sisig.
• Sliced cucumber and tomatoes – Keeps things fresh. Helps cut through the mayo.

Storage

This tofu sisig is really best eaten fresh while the tofu is still crispy. The flavor holds up well the next day, but the texture does change in storage.

• Refrigerator: Store in an airtight container for up to 2 days. The tofu will soften, but you can reheat it in a pan to bring back some of the texture.
• Freezer: I do not recommend freezing this dish. The mayonnaise-based dressing does not freeze well and can separate when thawed.
• Reheating: Reheat in a dry pan or skillet over medium-high heat. This helps crisp up the tofu a bit. Avoid the microwave if possible, because it makes the tofu rubbery.

More Sisig Recipes

• Sizzling Chicken Sisig – A lighter pork-free option using grilled chicken breast with liver
• Bangus Sisig – A seafood version using fried milkfish that is lower in fat
• Tuna Sisig – A quick and budget-friendly sisig made with canned or fresh tuna

• Calamansi juice – Fresh lemon or lime juice is the closest substitute. Use the same amount.
• Liver spread – This is already optional in the recipe. If you want to keep this fully vegetarian, just leave it out. The dressing is still very flavorful without it.
• Bell peppers – Any color works. Green, red, or yellow all taste fine in this.
• Butter – Margarine works in a pinch, though butter gives a better flavor on the sizzling plate. For a dairy-free version, use coconut oil.

This tofu sisig recipe is fast, and the dressing does most of the work on flavor. Give this recipe a try.