Are you a fan of pork sisig but want something lighter? Well, sizzling tofu is just right up your alley. Enjoy the same tasty goodness without the pork!
I’ve been hearing a lot about sisig tofu or tokwang sisig from friends and family back home. Especially the sizzling tofu from Max’s restaurant which specializes in Filipino cuisine and famous for its fried chicken.
We didn’t get the chance to try it out when we were in the Philippines the last time so I was really eager to try it out. So, after some testing and trying to capture the essence of a sisig dish, I finally settled on this recipe. Hope you guys like it!
Tokwa or Tofu as an alternative to meat.
I love meat as much as the next guy but every now and then we tend to want to cut down on it. So tofu is the one I turn to as an alternative source of protein. It is rich in amino acids that our body needs and also has copper, zinc, magnesium, and vitamin B1. You can also use it as a filler if you do not want to totally get rid of meat just like what i did with tokwa’t baboy and salmon tofu recipe.
What makes it sizzle?
Just like sisig or sizzling pork that Filipinos loved, sisig tofu is serve on a sizzling plate. By melting butter when the plate is hot then tipping in the cooked tofu and the sauce. The result is the food will sizzle until you set it down on the table. I had experienced this countless times in restaurants and just hearing the food sizzle while being serve builds up an appetite! If you don’t have a sizzling plate, I do recommend you invest in one and you won’t regret it. You can get it here. (“As an Amazon Associate I earn from qualifying purchases.”)
Tips for making Sizzling Tofu
Use firm tofu and not the soft one. Firm tofu can be pan-fried or stir-fried and absorbs flavors really well.
When frying, make sure the oil is hot to prevent the tofu from sticking to the pan and fall apart.
Remove as much water as possible from the tofu by wrapping it in disposable kitchen towels. You can also place a chopping board on top of the tofu or a pan with 1 cup water while wrapped to press out water from the tofu.
The secret ingredient is always LOVE
You might also like:
- SISIG, A KAPAMPANGAN SPECIALTY, perfect beer match!
- BOPIS – A spicy dish made of pork lungs, pork heart, chilis, and carrots.
- 530 grams / 1 block firm tofu water drained
- 3 cloves garlic chopped
- 1 medium onion chopped
- 1 red/green bell pepper sliced
- 1 long green chili sliced
- 2 brid's eye chili sliced
- 1 cup vegetable oil
- 2 tbsp oyster sauce
- 2 tbsp liquid seasoning
- 4 ½ tbsp mayonnaise
- salt and pepper for seasoning
- 1 tsp butter for sizzling plate
- Cut tofu into cubes approximately ¾ inch x ¾inch. Heat oil in a deep pan over medium heat. When oil is hot, fry tofu in batches until golden. Transfer in a bowl lined with kitchen towel ans set aside.
- Using the same pan, remove but leave 1 tbsp of oil. Saute onion until translucent then cook garlic until fragrant. Add bell pepper and green chili and mix.
- Tip in oyster sauce, liquid seasoning, and mayonnaise. Stir to incorporate then add a dash of salt and pepper to taste according to preference. Add cooked tofu and mix until tofu is coated with sauce. Set aside
- Heat sizzling plate and add butter. When butter melts, add tofu and top with bird's eye chili. Serve while sizzling. Bon appetit!