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Restaurant-Style Crispy Tofu Sisig Recipe With Creamy Sauce

Restaurant-Style Crispy Tofu Sisig Recipe With Creamy Sauce

For many Filipinos, tokwa sisig has become a go-to restaurant order when craving something savory but guilt-free. Instead of pork, tofu is made crispy and tossed with onions, chilies, and a creamy sauce, then served hot on a sizzling plate. Now you can cook this tofu sisig recipe at home and enjoy the same bold, satisfying flavors anytime. 

  • Prep Time

    20 mins 

  • Cook Time

    15 mins 

  • Total Time

    35 mins 

  • Serves

    4 

Ingredients

  • 3 tablespoons canola oil (for frying)
  • 500 grams firm tofu (cut into ½-inch cubes)
  • 1 piece red onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 piece bird’s eye chili (siling labuyo)
  • 2 pieces long green chilies (siling pangsigang)
  • Knorr Liquid Seasoning, to taste
  • 1/3 cup Lady's Choice Real Mayonnaise
  • 2 pieces calamansi
  • 1 piece egg (optional)

Steps

  1. Fry the Tofu Heat a shallow pan over medium heat and add canola oil. Once the oil is hot, add tofu cubes. Increase to medium-high heat and fry until golden brown and crisp on all sides. Transfer to a wire rack or paper towels to drain excess oil. Tip: Pat the tofu dry before frying and avoid overcrowding the pan to keep the outside crisp while the inside stays tender.

  2. Sauté the Aromatics Heat another pan over medium heat and add a small amount of oil. Sauté onions and garlic until fragrant and slightly softened. Add the fried tofu, bird’s eye chili, and long green chilies, then toss to combine.

  3. Season and Add the Creamy Sauce Add Knorr Liquid Seasoning according to taste and mix well. Turn off the heat before stirring in Lady’s Choice Real Mayonnaise until evenly coated. Tip: Turning off the heat prevents the mayonnaise from separating and keeps the sauce smooth and creamy.

  4. Serve the Tokwa Sisig Transfer tofu sisig to a serving plate. Top with a raw egg if desired and serve immediately with calamansi on the side.

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