📝 About This Recipe
Inspired by the legendary sisig of Pampanga, this Sizzling Tofu is a masterclass in texture and flavor, featuring golden-crisp tofu cubes tossed in a rich, savory-sweet dressing. This dish has become a staple in Filipino gastropubs, beloved for its addictive combination of creamy mayonnaise, spicy chilies, and the bright acidity of calamansi. It is the perfect meat-free alternative that captures the smoky, indulgent spirit of traditional Filipino bar food.
🥗 Ingredients
The Tofu Base
- 2 blocks Extra Firm Tofu (approx. 500g each, pressed and patted dry)
- 1/2 cup Cornstarch (for dredging)
- 1 teaspoon Salt and Black Pepper (to season the starch)
- 1 cup Neutral Oil (for shallow frying)
The Creamy Sisig Sauce
- 1/2 cup Japanese Mayonnaise (Kewpie brand preferred for richness)
- 2 tablespoons Oyster Sauce (adds savory umami)
- 1 tablespoon Liquid Seasoning (such as Knorr or Maggi)
- 1 teaspoon Sugar (to balance the saltiness)
- 2 tablespoons Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
Aromatics and Garnish
- 1 large Red Onion (finely minced)
- 4 cloves Garlic (minced)
- 2-3 pieces Siling Labuyo (Bird's eye chilies, chopped)
- 1/4 cup Green Bell Pepper (finely diced)
- 2 stalks Green Onions (thinly sliced for garnish)
- 2 tablespoons Unsalted Butter (for the sizzling plate)
- 1/4 cup Chicharon (crushed pork rinds (optional, for crunch))
👨🍳 Instructions
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1
Prepare the tofu by cutting the pressed blocks into 1/2-inch uniform cubes. Ensure they are very dry by patting them with paper towels to achieve maximum crunch.
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2
In a shallow bowl, whisk together the cornstarch, salt, and pepper. Dredge the tofu cubes in the mixture until lightly and evenly coated, shaking off any excess.
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3
Heat the neutral oil in a wide skillet over medium-high heat. Once the oil is shimmering, fry the tofu in batches until all sides are golden brown and crispy (about 5-7 minutes). Drain on a wire rack.
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4
In a small mixing bowl, whisk together the mayonnaise, oyster sauce, liquid seasoning, sugar, and calamansi juice until smooth. Set aside.
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5
In a clean pan over medium heat, sauté the minced garlic and half of the red onions until the garlic is fragrant and onions are translucent.
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6
Add the diced green bell peppers and chopped chilies to the pan, sautéing for another 1-2 minutes until softened.
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7
Lower the heat and add the fried tofu cubes back into the pan. Pour the creamy sauce mixture over the tofu.
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8
Gently toss the tofu for 1 minute to ensure every cube is glazed. Do not overcook at this stage or the mayonnaise may separate.
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9
While tossing the tofu, place a cast-iron sizzling plate on another burner over high heat until it starts to smoke slightly.
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10
Carefully place the butter on the hot sizzling plate, allowing it to melt and foam instantly.
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11
Immediately transfer the creamy tofu mixture onto the sizzling plate. It should hiss and sizzle dramatically.
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12
Top with the remaining raw red onions, green onions, and crushed chicharon (if using) for a variety of textures.
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13
Serve immediately while the sauce is bubbling and the tofu is at its peak crispness.
💡 Chef's Tips
Use 'Extra Firm' or 'Tokwa' from the wet market; soft tofu will fall apart during frying. Press the tofu for at least 15 minutes under a heavy weight to remove moisture for a crispier exterior. Don't skip the liquid seasoning (Knorr/Maggi)—it provides that distinct 'Pinoy' savory profile that soy sauce alone cannot match. If you want a healthier version, you can air-fry the tofu at 400°F (200°C) for 15-20 minutes instead of deep frying. Add the sauce only at the very last minute to prevent the tofu from becoming soggy.
🍽️ Serving Suggestions
Serve as 'Pulutan' alongside an ice-cold San Miguel Pale Pilsen or your favorite lager. Pair with a steaming bowl of Garlic Fried Rice (Sinangag) for a complete meal. Add an extra squeeze of fresh calamansi right before eating to cut through the richness. For a spicy kick, serve with extra chopped bird's eye chilies on the side. Pairs beautifully with a side of pickled papaya (Atchara) to balance the creamy flavors.