Tofu Sisig
Today, we are making sizzling sisig using tofu! This episode is part of series called Sour Sago, in which I explore the sour element in various Filipino dishes.
Makes 2-3 servings
To make vegan or vegetarian, see notes on substitutions.
Ingredients
1 block of firm tofu, pressed
2 small shallots, diced
2 cloves of garlic, minced
2-3 sliced thai chilis (optional, if you want it spicy) — reserve some for topping
Oil for frying (I used canola oil)
1 T soy sauce (I used Silver Swan)
1 T oyster sauce (can sub vegan oyster sauce)
1 T kalamansi juice
1 T mushroom powder/seasoning (I used Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend)
1/3 cup mayo (can sub vegan mayo)
1 T butter (can sub vegan butter)
1 egg, optional, for serving
green onion and sesame seeds, for garnish
Instructions
Slice tofu into approximately 1/2 inch cubes and set aside.
Prepare a wok or frying vessel with enough canola oil to submerge the tofu. Heat oil to 370°F and add tofu in batches. Fry until golden brown, about 4 minutes. Remove tofu and set on a plate with a paper towel to drain.
Prepare the sauce by combining soy sauce, oyster sauce, kalamansi juice, and mushroom powder. Whisk to combine.
In a nonstick skillet over medium heat, add a teaspoon of cooking oil. Saute garlic for 1 minute, then add shallots and thai chilis.
Add tofu, then drizzle sauce and toss to make sure the sauce is evenly distributed over the tofu.
Turn off the heat and add mayo, and mix well.
To make sizzling: Heat a small cast iron or enamel skillet to medium-high heat. Add 1 T of butter, which should melt quickly. Immediately add the tofu sisig mixture. Using a spoon, create a space in the center to add an egg. Remove from heat once you see the white of the egg beginning to form. The residual heat will continue to cook the egg.
Garnish with green onion, sesame seeds, and reserved thai chilis.
