Focused recipe
Crispy Tofu Sisig
Crispy double-fried tofu tossed in a creamy, spicy sisig dressing.
Asian Filipino Mediterranean Updated 8/9/2017
Ingredients
Measured from the catalog payload.
- 16 oz extra firm tofu cut into cubes
- 2 pieces bell pepper cut into squares
- 2 pieces long green chili pepper halved and sliced crosswise
- 2 pieces red onion chopped
- 3 tablespoons butter
- 1.5 cups cooking oil
- 2 tablespoons maggi savor hot chili
- 0.75 cups mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons calamansi juice
- 0.25 teaspoons ground black pepper
- 2 tablespoons liver spread
Instructions
7 cooking steps
- Make the sisig dressing by combining the Maggi Savor Hot Chili, mayonnaise, soy sauce, calamansi juice, ground black pepper, and liver spread in a bowl. Stir until well blended, then set aside.
- Heat the cooking oil in a wok over medium-high heat. Deep fry the tofu cubes until golden brown. Remove them using a skimmer and place on a plate lined with paper towels. Let the tofu rest for 5 minutes.
- Return the tofu to the hot oil and fry again for 2 minutes or until very crispy. Remove from the wok, drain the excess oil, and set aside.
- Leave 1 tablespoon of oil in the wok, then add 1 tablespoon of butter. Once the butter melts, add half of the chopped onions, bell peppers, and green chili peppers. Cook until the vegetables soften slightly.
- Add the crispy tofu to the wok and toss gently. Continue cooking for 30 seconds.
- Transfer everything to a mixing bowl. Pour in the sisig dressing, then add the remaining raw onions. Toss until all the ingredients are coated evenly.
- To serve on a sizzling plate, heat the plate over medium heat, then add the remaining 2 tablespoons of butter. Once the butter starts to sizzle, transfer the tofu sisig onto the plate. Serve immediately with steamed rice.
Catalog details
Useful for browsing and sync.
Appetizer, Dinner, Main Course, Tofu comfort food, fried, spicy, tofu, tofu sisig Public recipe Revision 1