Sisig is probably one of the most beloved Filipino dishes across the world, and so some have seen fit to dub themselves as “experts” to claim there is only one “authentic” form. I’m here to declare that that is not only wrong, it’s ridiculous. If it tastes good, like this tofu version, cook it! More importantly, eat it!
Ingredients (serves 2)
1 400-450 g block hard tofu, sliced into small cubes
4 cloves garlic, minced
1 small onion, minced
2 green finger chilies, sliced thinly
4-6 tbsps Japanese mayo
2 cups of vegetable oil (for deep frying)
black pepper to taste
- Deep fry the tofu cubes in the oil until brown and crisp, about 5 minutes. Set aside.
- In a wok, add 1-2 tbsps of the frying oil and saute the onions, garlic and chilies for 2 minutes.
- Add the tofu cubes and the Japanese mayo and toss everything together, cooking for 2 minutes more.
- Season with black pepper and serve with rice and a bottle of hot sauce plus some calamansi or citrus on the side.