Foodie Friday: Sizzling Tofu Sisig
Happy holidays! This succulent variation of the Filipino favorite—originally created in 1974 by Lucia Cunanan of Angeles City (now known as the “Sisig Capital of the Philippines”)—is cholesterol-free and has only a fraction of the fat found in the traditional meat-based dish.
Sizzling Tofu Sisig
8 pieces tofu (about 30 g each)
14 ml iodized salt
10 ml ground black pepper
130 g textured vegetable protein (TVP) (available in specialty and health food stores)
120 ml soy sauce
12.5 g crushed ginger
240 ml canola oil
½ a medium-sized red onion, minced
2-3 cloves garlic, crushed
12.5 g chopped spring onions
- Rinse the tofu, pat dry, and cut into 1/2-centimeter cubes.
- Mix the salt and 5ml of pepper in a small bowl. Rub the mixture onto all sides of the tofu and set aside for 5 minutes.
- Soak the TVP in water for 20 minutes. Drain and squeeze to remove excess water.
- Place the TVP in a bowl and add the soy sauce, the remaining pepper, and the ginger. Mix well and set aside for 30 minutes.
- Heat the oil in a wok and fry the tofu.
- Use remaining oil to sauté the onion. When the onion is translucent, add the garlic and sauté until golden brown. Add the TVP and stir-fry for 5 minutes.
- Mix the tofu and the TVP together in a bowl and serve with rice and sauce of your choice. Garnish with spring onions.
Makes 10 servings
Posted by Jason Baker