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Vegan Tofu Sisig Recipe

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4 from 41 reviews

A flavorful and vibrant vegan Tofu Sisig recipe that replicates the classic Filipino dish using crispy tofu, sautéed aromatics, and a tangy, spicy sauce. This quick 30-minute skillet-cooked dish is perfect for a satisfying vegetarian or vegan meal served with rice and a zesty vegan mayo drizzle.

Ingredients

Tofu Sisig

  • 14 oz extra-firm tofu (pressed and cut into small cubes)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 small green bell pepper (finely chopped)
  • 1 small red bell pepper (finely chopped)
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice or calamansi juice
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp sugar (optional, for balance)
  • ½ tsp ground black pepper
  • ½ tsp chili flakes or chopped jalapeño (optional for heat)
  • 2 tbsp cooking oil

For Garnish and Serving

  • 1 tbsp vegan mayonnaise (Best Foods or Hellmann’s)
  • Sliced green onions
  • Extra lemon wedges
  • Vegan mayo drizzle (mayo mixed with a splash of lemon juice and water)

Instructions

  1. Prepare the Tofu: Press the extra-firm tofu by wrapping it in paper towels and placing a weight on top for 10 to 15 minutes to remove excess moisture. Then cut it into small cubes.
  2. Cook the Tofu: Heat a pan over medium heat with some oil and pan-fry the tofu cubes until they become golden and crispy on all sides. Alternatively, use an air fryer to crisp the tofu. Set the cooked tofu aside.
  3. Sauté the Aromatics: In the same pan, heat the remaining cooking oil over medium heat. Add the minced garlic and finely chopped onion, cooking until softened and fragrant, about 2 to 3 minutes.
  4. Add Bell Peppers: Add the chopped green and red bell peppers to the pan and cook for another 2 to 3 minutes until slightly tender but still vibrant.
  5. Combine Tofu and Seasonings: Add the crispy tofu back into the pan and stir to combine evenly with the aromatics and peppers.
  6. Add Flavorings: Pour in soy sauce, lemon or calamansi juice, vinegar, ground black pepper, sugar (if using), and chili flakes or chopped jalapeño (if using). Stir everything well to coat the tofu mixture.
  7. Add Vegan Mayo: Turn the heat to low and add the vegan mayonnaise, stirring gently until the mixture is well coated, creamy, and sizzling slightly.
  8. Optional Sizzling Plate: For an authentic sisig experience, preheat a cast iron pan or sizzling plate until very hot. Transfer the tofu mixture onto this hot plate just before serving to achieve that signature sizzle and aroma.
  9. Serve: Plate the tofu sisig and garnish with sliced green onions, a drizzle of the vegan mayo mixture, and extra lemon wedges. Serve immediately with hot white or garlic rice for a complete meal.

Notes

  • Pressing tofu is essential for achieving a crispy texture; do not skip this step.
  • The sugar is optional and helps balance the tanginess and saltiness, but can be omitted for a less sweet version.
  • You can adjust chili flakes or jalapeño according to your preferred heat level.
  • The vegan mayo drizzle adds creaminess and tang; mixing it with lemon juice and water thins it out for easy drizzling.
  • For extra authenticity, serve on a sizzling cast iron plate, but a regular skillet works just as well.
  • Leftovers can be stored covered in the refrigerator for up to 2 days but are best enjoyed fresh for texture.

Find it online: https://recipethrive.com/vegan-tofu-sisig-recipe/