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