Can I bake the tofu instead of frying it?

Yes. Toss tofu with 1 to 2 tablespoons of oil, spread on a lined tray, and bake at 200C (400F) for 20 to 25 minutes, turning once, until crisp.

How do I make this fully vegan?

Use vegan mayo, replace fish sauce with extra soy sauce or vegan fish sauce, and keep the rest the same.

₱158 Sizzling Tofu Sisig—Creamy Budget Ulam

Name: ₱158 Sizzling Tofu Sisig—Creamy Budget Ulam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Tofu (firm, drained, cubed; pat very dry before frying); 250 ml Vegetable oil (for shallow-frying tofu cubes); 5 cloves Garlic cloves (crushed, for sauteing); 150 g Brown onion (finely chopped; about 1 medium onion); 2 pieces Green chilies (sliced; mild long chilies, adjust to taste); 240 g Mayonnaise (use full-fat for best flavor); 10 ml Fish sauce (adds umami; adjust to taste); 10 ml Soy sauce (for saltiness and color); 10 ml Oyster sauce (adds savory depth); 8 g Brown sugar (balances saltiness and heat); 1 g Ground black pepper (freshly ground, to taste); 1 piece Red chilies (sliced; optional for extra heat); 1 piece Green chilies (extra sliced, for topping); 4 pieces Calamansi (or lime, cut into wedges; optional for serving)

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)