If you’ve ever been to any part of the Philippines especially in restaurants or dining in tourist spots you may have encountered sizzling sisig paired with rice or a bottle of cold beer. Now, this easy sizzling tofu recipe with vegan mayo is inspired by that recipe but without using any animal product.
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If you are not a fan of mayonnaise and want a really crispy version of sisig check out my crispy sisig tofu recipe it resembles a sisig recipe because it’s a finely chopped style of tofu instead of the regular cubes.
Now the sizzling effect comes from heating a metal plate and adding a little butter then pouring the cooked crispy tofu and drizzling some calamansi juice or lemon and adding a little more mayo on top and serve right away.
The best way to eat and enjoy this easy sizzling tofu recipe is to serve and eat right away while it is smokingly hot from the stove. Also, don’t forget a cup of rice or a bottle of cold beer. This easy sizzling tofu recipe can be served any time of the day and perfect for game nights too.
If you do not have a sizzling plate, you can opt for cast iron and serve it on the table then drizzle with some lemon or calamansi, just make sure to be careful handling it and use a pot holder to avoid any burns.
Which Tofu To Buy?
These are the common types of tofu you can find in the grocery store and in most asian countries can be found in the market.
Silken Tofu – the softest type of tofu and have high water content. This type of tofu is best used in desserts like cheesecakes, puddings and in dishes like soups. It should be handled carefully because of its soft texture.
This type of tofu is also called japanese style tofu.
Firm Tofu – this type of tofu although still has water content is ideal to use for pan-frying or deep frying. Although it can still be added to soups or meals like curry. It has to be pressed prior to frying but can also break if not properly pressed and handled.
Extra-firm tofu – similar to firm tofu it has to be pressed properly to remove excess water. Perfect for deep/pan-frying just make sure it is dry to achieve the desired crispy taste.
Firm and extra-firm tofu are also known as Chinese style tofu and commonly used and added with stir fry meals and noodles. For this recipe, it is best to use firm or extra-firm tofu.
What to add with sizzling tofu?
This recipe doesn’t call for many ingredients and can be customized according to your preference.
While ideally it only comes with chopped garlic, red onion, and cayenne chili pepper or padi chili pepper you can also garnish with some onion springs or add chopped long beans.
How To Press Tofu?
When you buy tofu from a grocery store it is sealed in a small rectangular plastic tub or container filled with water. Before using the tofu you have to remove any excess water or liquid from it in order to achieve a crispy finish.
- Place a clean kitchen towel or paper towel on a plate and put the tofu.
- Wrap the tofu with the extended parts of the towel and add on top another plate or chopping board.
- Put heavy items on top of it, it can be canned goods or books for about 30 seconds.
- Remove the items on top and check the tofu and cut into cubes.
- You can press gently each cube to ensure that there is no more excess water in the tofu.
- You can buy a tofu press
- Wrap tofu in a clean towel and press between your two palms before cutting into cubes.
Easy Sizzling Tofu Recipe
- 600g extra firm/ firm tofu
- 1 medium onion chopped (red or white if you prefer)
- 3 cloves garlic – chopped
- 1 tbsp mushroom based oyster sauce
- 1 tbsp lemon juice
- 3 tbsp vegan mayonnaise
- 1 cayenne chili pepper
- Salt and pepper to taste
- 2 tbsp canola oil
- Spring onion (optional)
- *butter (if using sizzling plate)
- Defrost a block of tofu and drain water. ( See instruction above on how to remove excess water in tofu)
- Cut into cubes and set aside.
- Prepare the other ingredients, chop onion and garlic. Prepare mushroom sauce, lemon juice and vegan mayo.
- Heat cast iron pan and add 2 tbsp canola oil.
- Fry tofu until golden brown and make sure no overcrowding of tofu. Set aside after frying.
- On the same pan sauté onion and garlic until golden brown.
- Add 1 tbsp of mushroom sauce, 3 tbsp of vegan mayo. Mix until combined.
- Add fried tofu and add 1 tbsp of lemon juice. Mix together for the tofu to absorb all the flavors.
- Add cayenne chili pepper, salt and pepper to taste.
- Adding salt is optional as the mixture of mushroom sauce, vegan mayo and lemon juice gives a really good flavor.
- Serve while it’s sizzling hot.
- For leftovers, transfer in a clean container and put in the fridge. It will last for a few days and since there is mayo smell first if it’s still okay. Aquafaba mayo can last up to two weeks while soy based mayo about a week.
- If using a sizzling plate, heat the plate in a stove once very hot add butter and transfer the cooked tofu drizzle with calamansi and mayo before serving.
- Be careful handling the sizzling plate or cast iron as it can be very hot.
- You can use homemade vegan mayo or commercial mayo.
- Tip, if tofu is defrost longer hours it is so much easier to remove any excess water. No fancy tools needed using both palms can do the trick and always use firm or extra firm tofu when frying.
These quick and easy roasted chickpeas can yield up to 3 servings with 279 calories per serving. Total Fat 21.3g | Saturated Fat 2.5g | Cholesterol 0mg | Sodium 173mg | Total Carbohydrate 9.1g | Dietary Fiber 2.7g | Total Sugars 2.9g | Protein 17g | Vitamin D 0mcg | Calcium 417mg | Iron 3mg | Potassium 369mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.