₱158 Sizzling Tofu Sisig—Creamy Budget Ulam

This sizzling tofu sisig is creamy, garlicky, and built for everyday budgets. You get crisp tokwa cubes, a savory mayo-chili sauce, and that signature sisig sizzle without needing meat. It is rich and satisfying, but still quick enough for a weeknight.

The trick is keeping the tofu crisp and the sauce creamy. Fry the tofu until golden, then keep the heat low when you toss in the mayonnaise sauce so it coats without splitting. Finish with calamansi or lime to cut the richness.

Flavor Profile

Savory, creamy, and lightly spicy with toasted garlic aroma and a bright citrus finish. The tofu stays crisp on the edges and soft in the center.

Chef's Tips

• Dry the tofu well: Less moisture means better browning.
• Low heat for the sauce: Mayonnaise separates if boiled, so keep it gentle.
• Citrus at the end: Calamansi keeps the flavor bright and balanced.

Ingredient Highlights

Tokwa gives you a crisp bite that soaks up the sauce.
Mayonnaise delivers the creamy sisig texture.
Garlic and onion add the classic savory base.
Calamansi brings acidity to cut the richness.

How It Comes Together (Quick Overview)

1. Fry tofu until golden and crisp.
2. Saute garlic, onions, and chilies.
3. Whisk the creamy sauce and toss on low heat.
4. Serve sizzling with chilies and calamansi.

Easy Swaps

• Use air-fried tofu to reduce oil.
• Swap green chilies for jalapeno if that is what you have.
• Add diced mushroom for extra texture.

Make-Ahead and Meal Prep

Fry the tofu and prep the sauce ahead. Reheat the tofu in a dry pan to crisp again, then toss with the sauce on low heat just before serving.

Budget Tips

Buy tofu in multipacks and use whatever chilies are cheapest. Onion and garlic bring most of the flavor, so you can keep the rest simple.

FAQ

Can I make it less spicy?
Yes. Use fewer chilies and a pinch more sugar to round out the heat.

Can I make a bigger batch?
Yes, but fry the tofu in batches so it stays crisp.