Crispy Tofu Sisig

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Crispy double-fried tofu tossed in a creamy, spicy sisig dressing.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Dinner, Main Course

Cuisine: Asian, Filipino, Mediterranean

Keyword: comfort food, fried, spicy, tofu, tofu sisig

Servings: people

Calories: 1183kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Wok or deep frying pan For deep frying the tofu and sauteing the vegetables
1 sizzling plate Optional, for serving
1 Mixing bowl For combining the dressing and tossing the tofu
1 Skimmer or slotted spoon For removing the tofu from the hot oil

Ingredients

16 oz extra firm tofu cut into cubes
2 pieces medium bell peppers cut into squares
2 pieces long green chili peppers halved and sliced crosswise
2 pieces medium red onions chopped
3 tablespoons butter
1.5 cups cooking oil for deep frying

Sisig Dressing

2 tablespoons Maggi Savor Hot Chili
0.75 cups mayonnaise
2 tablespoons soy sauce
2 teaspoons calamansi juice
0.25 teaspoons ground black pepper
2 tablespoons liver spread optional

US Customary - Metric

Instructions

Make the sisig dressing by combining the Maggi Savor Hot Chili, mayonnaise, soy sauce, calamansi juice, ground black pepper, and liver spread in a bowl. Stir until well blended, then set aside.
2 tablespoons Maggi Savor Hot Chili, 0.75 cups mayonnaise, 2 tablespoons soy sauce, 2 teaspoons calamansi juice, 0.25 teaspoons ground black pepper, 2 tablespoons liver spread
Heat the cooking oil in a wok over medium-high heat. Deep fry the tofu cubes until golden brown. Remove them using a skimmer and place on a plate lined with paper towels. Let the tofu rest for 5 minutes.
1.5 cups cooking oil, 16 oz extra firm tofu
Return the tofu to the hot oil and fry again for 2 minutes or until very crispy. Remove from the wok, drain the excess oil, and set aside.
16 oz extra firm tofu
Leave 1 tablespoon of oil in the wok, then add 1 tablespoon of butter. Once the butter melts, add half of the chopped onions, bell peppers, and green chili peppers. Cook until the vegetables soften slightly.
3 tablespoons butter, 2 pieces medium red onions, 2 pieces medium bell peppers, 2 pieces long green chili peppers
Add the crispy tofu to the wok and toss gently. Continue cooking for 30 seconds.
16 oz extra firm tofu
Transfer everything to a mixing bowl. Pour in the sisig dressing, then add the remaining raw onions. Toss until all the ingredients are coated evenly.
2 pieces medium red onions
To serve on a sizzling plate, heat the plate over medium heat, then add the remaining 2 tablespoons of butter. Once the butter starts to sizzle, transfer the tofu sisig onto the plate. Serve immediately with steamed rice.
3 tablespoons butter

Video

Notes

Pressing the tofu – For extra crispiness, press the tofu block between paper towels with a heavy plate for 15 to 20 minutes before cutting. This removes excess moisture and helps the cubes fry up crunchier.

Oil temperature – Keep the oil around 350°F (175°C) for the first fry and slightly hotter at 375°F (190°C) for the second fry. This double-fry method is what gives the tofu its shatteringly crispy texture.

Dressing ahead of time – The sisig dressing can be made up to 2 days ahead and stored in an airtight container in the fridge. Let it come to room temperature before tossing with the hot tofu.

Scaling up – This recipe doubles easily for gatherings. Fry the tofu in batches to avoid overcrowding the wok, which makes the tofu steam instead of crisp.

Kewpie mayo swap – Japanese Kewpie mayonnaise works well here if you want a richer, tangier dressing. It blends especially well with the Maggi Savor Hot Chili.

Nutrition