Crispy Tofu Sisig

This Vegan Crispy Tofu Sisig is a plant-based spin on a Filipino favourite—savory, spicy, and packed with texture. It’s perfect served over rice with a creamy finish and a splash of citrus for that classic sisig flavour.

Ingredients

• 1 block extra firm tofu

• 2 tbsp olive oil

• 1/2 red onion (diced)

• 3 garlic cloves, minced

• 1 red bell pepper (diced)

• 2–3 red chiles (sliced, deseeded if needed)

• 1/4 cup mushrooms, diced

• 1 tbsp vegan mayo

  
  

For the  Rice:

• 1 cup rice, rinsed

• 2 cups water

For the Sauce:

• 2 tbsp soy sauce

• 1 tbsp calamansi or lime juice

• 2 tbsp water

• 1 tsp cornstarch

• 1 tsp sugar

Directions

1. Make your rice according to package instructions and set aside.

2. Chop the tofu and veggies into similar bite-sized pieces. Press and cube the tofu, then coat with 1 tbsp soy sauce and 1 tbsp olive oil.

3. Air fry the tofu at 400°F for 12–15 minutes, shaking halfway, or pan-fry over medium heat until golden and crispy on all sides. Set aside.

4. In the same pan, heat 1 tbsp oil and sauté the red onion and garlic for 2–3 minutes until fragrant and softened.

5. Add the bell pepper, chiles, and mushrooms. Cook for another 3–4 minutes until tender.

6. Return the crispy tofu to the pan and stir to combine with the veggies.

7. In a small bowl, whisk together the remaining 1 tbsp soy sauce, calamansi or lime juice, water, cornstarch, and sugar.

8. Pour the sauce into the pan and stir well. Let it simmer for 2–3 minutes until the sauce thickens and coats everything.

9. Turn off the heat and mix in the vegan mayo until creamy and well combined.

10. Plate the dish with a scoop of rice, then top with a generous spoonful of Crispy Tofu Sisig. Garnish with more sliced chiles and a splash of calamansi or lime. Enjoy!