Crispy Tofu Sisig

This Crispy Tofu Sisig is a veganized version of the famous Kapamangan dish! Made with crispy tofu, spicy peppers, and aromatics that pack so much flavor. 

What is Sisig?

Sisig is a traditional filipino dish that dates back to the 1700s. The dish gets its name from the old Tagalog word “sisigan,” which means “to make it sour.” 

Modern-day sisig, however, is credited to Lucia Cunanan in the mid-1970s. She was a Filipino restaurateur based in Angeles City. The sourness from which the dish took its name no longer took center stage with her dish. In its place, the crunchiness of the fried meat with the creaminess of other ingredients came to define her sisig. 

Because of her creation, Angeles City is now known as the “Sisig Capital of the Philippines.”

Sisig uses different parts from a pig, simmers them in water, then fried until crispy. Next, the mixture is spiced with peppers and citrus (calamansi), mixed with eggs, onion, and sometimes mayo. Although pig is typically the default protein for sisig, many other variations exist, including the vegan tofu sisig that we are making today!

If you love this filipino dinner, you’ll also love our Filipino Adobo, Vegan Pancit Bihon, and Vegan Filipino Picadillo!

Ingredients You’ll Need to Make Tofu Sisig

For the Tofu

• Extra-firm tofu: We like to use extra-firm tofu for this recipe, but firm should also work. We also recommend pressing your tofu to remove excess moisture to ensure maximum flavor. To press tofu, you can either use a store-bought tofu press or use this method here. 
• Cornstarch: This will help get our tofu extra crispy and allow our sauce to get nice and thick.
• Soy sauce: Soy sauce has two applications in this recipe: First, soy sauce is used to marinate the tofu before frying. Second, soy sauce is used in the sauce to add a salty and umami flavor. 
• Oil: We like to use a high-heat neutral oil like avocado oil for pan-frying.

For the Sauce

• Broth: Vegetable broth is used as a base for our sisig sauce. You can use either homemade vegetable broth, bullion paste or cubes, or a store-bought liquid veggie broth. 
• Vinegar: We recommend using white vinegar for this recipe. Bringing an acidic element to our sauce will help balance all flavors. Regular rice vinegar will also work if you don’t have white vinegar. 
• Sugar: If you want to ensure that the sugar being used is vegan-friendly, make sure it’s organic. We like to use the Wholesome brand. 
• Spices: to elevate the other flavors in this dish, we add salt, white pepper, and black pepper.

remaining ingredients

• Aromatics: Simple yet essential aromatic flavor base to start this dish right. This dish includes garlic, ginger, onions, peppercorns, and bay leaves.
• Chili peppers: You could use any peppers of your choice for this dish. We used a mix of jalapeños, Thai chilies, and bell peppers.
• Mushrooms: We opted for baby Bella mushrooms for this dish, but any mushroom of your choice should work. Mushroom adds a layer of umami flavor and a great additional texture to the sisig. 
• Vegan mayonnaise: To imitate the creaminess of nonvegan sisig typically derived from animal products, we used mayonnaise instead. It adds a creamy texture and another layer of fattiness that makes the dish extra delectable. 
• Calamansi juice: Also known as calamondin, Philippine lime, or Philippine lemon, is a vital citrus hybrid cultivated in the Philippines. The flavor can be described as a tart combination of lemon, lime, and orange. If you don’t have access, opt for lemon or lime. 
• Vegan Chicharrón: This ingredient is optional but recommended if you have access to it. It adds a great crunch to the dish when serving and an extra kick of salt. We like to use the Vegetari brand. 

How to Make Crispy Tofu Sisig

1. Prep the tofu. We recommend pressing the tofu for 30 minutes to 1 hour using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. Once the tofu has been pressed, cut it into ½” cubes and transfer to a large bowl.
2. Season the tofu. Add the soy sauce, salt, and white pepper to the bowl with the tofu. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
3. Fry the peppercorns and bay leaves. In a large pan over medium-low heat, heat the oil. Add the peppercorns and bay leaves until the bay leaves begin to brown. Remove them and discard. 
4. Pan-fry the tofu. In a large skillet over medium-low heat, heat the oil. Add the tofu and fry until golden brown. Remove tofu from the pan and set aside. 
5. Make the sauce. Add the vegetable broth, soy sauce, white vinegar, sugar, black pepper, and a pinch of salt to a small bowl and mix to combine. Set aside.
6. Sauté the veggies. In the same pan that you fried the tofu, with the excess oil over medium heat, add the garlic, all but 3 tablespoons of red onion, peppers, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes. Add the mushrooms and ginger, and cook until the mushrooms are soft and reduced in size. 
7. Mix in the sauce and tofu. Once the veggies are soft and fragrant, add in the sauce and tofu. Toss to combine, then taste and season with additional salt as needed. 
8. Add final ingredients. Add the vegan mayonnaise, reserved red onion, calamansi juice, and green onion. 
9. Serve. Top with vegan chicarrón crumbles and enjoy!

Serving Suggestions

Sisig is often served on a hot, cast-iron sizzling plate for an iconic presentation. We recommend serving over steamed white rice with vegan chicarrón crumbles and additional vegan mayo, red onion, calamansi juice, and chopped green onion! 

Storage Instructions

Leftover tofu sisig will keep in an airtight container for up to 5 days in the refrigerator. Reheat in a large skillet or the microwave until warmed through.

More Vegan Filipino Recipes You May Enjoy:

Gluten Free

Vegan Filipino Chicken Adobo (Gluten-free)

Gluten Free

Vegan Filipino Pancit Bihon

Filipino

Filipino Spaghetti (Vegan)

Filipino

Vegan Giniling (Filipino Picadillo)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!