Tofu Sisig Vegan
Sisig is one of the most iconic Filipino dishes, traditionally made with seasoned pork. This fully vegan version replaces meat with crispy golden tofu, tossed in a rich, creamy, tangy, and savoury blend of aromatics, citrus, and spices. It keeps all the bold, zesty, and satisfying flavour of the original — no pork, chicken liver, or animal products — perfect served with steamed rice or as a shareable snack.
Shared by karla
Time
35 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- #Crispy Tofu Base;
- 400g firm tofu, cut into small cubes
- 3 tbsp cornstarch or all‑purpose flour
- Neutral oil for frying
- #Aromatics & Vegetables;
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 2 red chillies, diced small
- 2–3 bird’s eye chillies, sliced (adjust for heat)
- 3 spring onions, thinly sliced
- 1 large calamansi or lime, juiced
- #Creamy Seasoning;
- 3 tbsp vegan mayonnaise
- 1 tbsp vegan butter or extra oil
- 1 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce or mushroom sauce
- ½ tsp freshly ground black pepper
- ½ tsp sugar (to balance flavours)
- Salt to taste
- Optional: pinch of smoked paprika for extra depth
👩‍🍳 Instructions
- 1
Fry the tofu: Toss tofu cubes with cornstarch until evenly coated. Heat oil in a pan, fry until golden, crisp, and lightly crunchy. Drain well and set aside.
- 2
Sauté aromatics: Melt vegan butter in a clean pan over medium heat. Sauté onion until soft, add garlic and cook until fragrant. Stir in both types of chilli and cook for 1 minute more.
- 3
Make the sauce: Add soy sauce, vegetarian oyster sauce, pepper, and sugar. Stir well. Lower heat, then quickly stir in vegan mayonnaise until smooth and combined.
- 4
Combine: Toss the crispy tofu into the pan and mix gently so every piece is coated evenly.
- 5
Finish: Turn off the heat, stir in the calamansi/lime juice, and most of the spring onions. Taste and adjust salt, sourness, or heat to your liking.
- 6
Serve: Transfer to a platter, top with remaining spring onions. Enjoy hot with steamed white rice.