Cherry & Dennis Helper Habitat
Filipino Tofu Sisig
菲律賓鐵板豆腐 Sisig
Recipe overview
Pressed tofu is seared until crisp, combined with still-firm onion and chilli, then coated briefly in a sharp calamansi-mayonnaise sisig sauce.
01
Ingredients
Main ingredients
- 600 g firm tofu
- 150 g onion
- 1 red chilli
- 2 calamansi or lime
Tofu-frying oil
- 2 tbsp vegetable oil
Sisig sauce
- 3 tbsp mayonnaise
- 1 tsp light soy sauce
- 1/4 tsp ground black pepper
02
Tools
- Kitchen paper, plate and weight
- Chef’s knife and two chopping boards
- Wide non-stick pan and spatula
- Whisk and large mixing bowl
- Clean deep serving plate
03
Steps
Step 1
Press tofu
Wrap tofu in kitchen paper, weigh it with a plate and drain 15 minutes.
Step 2
Dice tofu
Cut dry tofu into 1.5 cm cubes; slice onion and red chilli separately.
Step 3
Mix sisig sauce
Whisk mayonnaise, calamansi or lime juice, soy sauce and black pepper in a small bowl.
Step 4
Heat pan
Heat a wide non-stick pan over medium-high heat for 2 minutes, then add oil.
Step 5
Sear first side
Spread tofu in one layer and leave 4 minutes until the underside is deep golden.
Step 6
Turn tofu
Turn cubes with a spatula and sear 3 minutes until at least two sides are crisp.
Step 7
Drain excess oil
Move crisp tofu to a clean bowl; pour off all but 1 tsp oil from the pan.
Step 8
Soften onion
Cook onion over medium heat for 2 minutes until translucent with edges still firm.
Step 9
Bloom chilli
Add red chilli and cook 30 seconds until fragrant, without blackening it.
Step 10
Coat tofu
Return tofu, lower heat and fold in sisig sauce for 1 minute until glossy and hot.
Step 11
Check texture
Taste one cube: it should have a crisp edge, hot centre and balanced sharp sauce.
Step 12
Serve sisig
Transfer immediately to a warm plate and finish with extra calamansi wedges.
Common mistakes
- Skipping the 15-minute press leaves tofu wet, so it steams instead of forming crisp edges.
- Crowding tofu cubes traps moisture and prevents even browning.
- Cooking onion until completely soft removes the crisp contrast expected in sisig.
- Adding mayonnaise sauce over high heat makes it split and quickly softens the tofu.
Tips
Press tofu before cutting so the cubes keep cleaner edges.
Let the first side brown deeply before turning; frequent movement breaks the cubes.
Fold in sauce for only one minute over low heat and add extra calamansi at the table.
