Crispy Tofu Sisig with Okra and Mushroom 
Are you looking for an alternative to the usual fatty pork sisig? Try this vegetarian-friendly version of the classic Kapampangan dish, featuring good-for-you ingredients. Plus, it uses nutritious pantry staples, including Knorr Liquid Seasoning, to make the recipe more malinamnam without the unwanted calories. Pair this tofu sisig with garlic rice for lunch or dinner, or serve it on its own for a late-night treat. 

Tips

For a healthier tofu sisig, air-fry the main ingredients at 200°C for 16 minutes. Do this in batches to avoid overcrowding the basket. Spray or drizzle some oil over the pieces just before frying. Shake the pieces halfway through cooking time to flip pieces and avoid sticking or clumping. 

  • 40 min.
  • 8 People
Ingredients

For the dressing:

  • 1 (220-g) pack Lady's Choice mayonnaise
  • 1/4 cup (50 g) Knorr Liquid all-purpose seasoning
  • 1/2 tsp (1 g) finely ground black pepper
  • 2 tbsp (30 g) calamansi juice
  • 1 500 gram pack firm tofu, diced
  • 1 cup (120 g) flour
  • 1 cup (120 g) cornstarch
  • 1 tsp (3 g) salt
  • 2 cups (500 ml) canola oil, for deep-frying
  • 2 pcs (100 g) egg, beaten
  • 2 packs 300 g oyster mushroom, cut into bite-sized pieces
  • 1 bundle 200 g okra, sliced into ¼-inch pieces
  • 1 cup (220 g) diced white onions
  • 1/2 cup (120 g) diced red bell pepper
  • 4 pcs (60 g) green finger chillies, sliced
  • 2 tbsp (20 g) chopped spring onions
Cooking Method

  1. Make the dressing: Combine all ingredients in a bowl. Mix well. Transfer to a squeeze bottle, if desired. Set aside in the chiller.

  2. Dry tofu using paper towels. Set aside.

  3. Combine flour, cornstarch, and salt in a bowl. Mix well.

  4. Coat tofu with 1/3 of the flour mixture. Toss well, removing excess flour.

  5. Deep-fry tofu in hot oil until lightly browned. Cook in batches to avoid overcrowding the pan. Drain excess oil on paper towels. Set aside.

  6. Drizzle half of the beaten egg over the mushrooms. Toss to coat, then dredge with another 1/3 of the flour mixture. Deep-fry in hot oil until golden brown and crisp. Cook again in batches. Drain excess oil on paper towels. Set aside.

  7. Drizzle the remaining beaten egg over the sliced okra. Coat with remaining flour mixture. Deep-fry in hot oil until lightly browned and crisp on the edges. Drain oil, then set aside.

  8. In another pan, heat 2 tbsp oil (from frying). Sauté onions, bell peppers, and chilies for 2 minutes. Toss in tofu, mushrooms, and okra. Mix gently to avoid crushing the mushrooms.

  9. Drizzle about ¾ of the prepared dressing over the vegetables and mix.

  10. Transfer mixture to a serving plate. Drizzle remaining dressing and garnish with spring onions. Serve immediately.

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