This vegan Tofu Sisig with mayonnaise is a plant-based take on a classic Filipino street food. Made with diced small cubes of crispy tofu in a tangy, savory, slightly creamy sauce, and just the right hit of citrus and spice.
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My Filipino Friend’s Tofu Twist on Sisig
One of my friends is Filipino, and she loves sharing dishes from her culture. Given the cuisine is often quite meat-heavy, it can sometimes be tricky to find plant-based recipes for me. So she got creative for me, and kindly adapted her sisig recipe to include tofu! This version still uses mayonnaise and is just as delicious (so she tells me) as the original meat version.
It’s made with mostly the same seasonings and citrusy, savory balance you’d expect from sisig, but the texture and richness are noticeably different. Instead of finely chopped pork with crispy, chewy bits and fatty depth, you get golden cubes of tofu that stay crisp on the outside and soft inside, with the creaminess coming from vegan mayo rather than pork fat or liver. It’s lighter, less intense, and a little more saucy than traditional sisig, so if you’re used to the classic version, think of this as a tofu-forward interpretation rather than a one-for-one replica.
Key Ingredients
Tofu: Use extra-firm tofu only. It is often labelled with different names depending on the brand – but typically it will be ‘extra firm’ or ‘hard’ tofu. Note that ‘firm’ or ‘classic’ tofu are generally not solid enough and will fall apart. The packaging is the best clue: tofu sold as a block in just a vacuum-sealed thin plastic wrap is usually firm enough – BUT if the tofu is in a plastic tray floating in water then it is too soft. Smoked tofu also works nicely if you can find it (sadly it’s not common here in Australia, but I know it’s easy to find in the UK).
Mayonnaise: It’s important to use a full-fat mayonnaise, not a salad dressing or light version – they are sweet and tangy, and don’t have the rich creaminess this recipe needs to compensate for the lightness of the tofu. I love Follow Your Heart and the egg-free version of Hellmann’s mayo.
Calamansi or lemon: Calamansi (also known as Phillipine limes) is a small Filipino citrus that tastes like a cross between lime and mandarin, with a bright, sharp acidity used to finish dishes like sisig. You can get the bottled Calamansi juice on Amazon but fresh lemon juice is a decent substitute here and gives a very similar result.
Bell peppers: these aren’t traditional in sisig, but they’re used here to add crunch and a touch of sweetness that helps balance the acidity in a tofu-based version. Finely chopping them is key, since larger pieces can make the dish feel more like a stir-fry than sisig.
Instructions
Step One: Press the tofu to remove excess moisture, cube it, then pan – or air fry until golden and crispy and set aside.
Step Two: Sauté garlic and onion in oil until soft and fragrant. Add the bell peppers and cook for a few more minutes.
Step Three: Add the crispy tofu back into the pan and stir everything together.
Step Four: Pour in the soy sauce, lemon juice, vinegar, pepper, sugar, and chili if using. Mix well.
Step Five: Lower the heat, stir in vegan mayo, and cook until everything is coated and sizzling. Serve hot with rice and optional garnishes.
Storage
Store leftovers in an airtight container for up to 3 days. The flavor holds well, though the tofu will soften over time.
Reheat in a skillet over medium heat to bring back some texture; add a small splash of oil if needed. The microwave works, but the tofu will stay softer.
Do not freeze – the tofu will become spongey and soft.
More Tofu Dinner Recipes
Tofu Sisig
Ingredients
- 14 oz extra-firm tofu pressed and cut into small cubes
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 small green bell pepper finely chopped
- 1 small red bell pepper finely chopped
- 2 tbsp soy sauce
- 1 tbsp vegan mayonnaise Best Foods or Hellmann’s is usually vegan
- 1 tbsp lemon juice or calamansi juice lemon is easier to find
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp sugar optional, for balance
- ½ tsp ground black pepper
- ½ tsp chili flakes or chopped jalapeño optional for heat
- 2 tbsp cooking oil
Garnish (optional but recommended):
- Sliced green onions
- Extra lemon wedges
- Vegan mayo drizzle mix mayo with a splash of lemon and water
Instructions
Prepare the Tofu:
- Press the tofu to remove excess moisture (wrap in paper towels and put a weight on it for 10–15 minutes).
- Cut into small cubes and pan-fry or air-fry until golden and crispy. Set aside.
Sauté the Aromatics:
- Heat oil in a large skillet or pan over medium heat.
- Add garlic and onion. Cook until softened and fragrant.
- Add bell peppers and cook for another 2–3 minutes.
Make it Sisig:
- Add the crispy tofu to the pan. Stir to combine.
- Add soy sauce, lemon juice, vinegar, pepper, sugar, and chili (if using).
- Turn heat to low. Add vegan mayo and stir until everything is coated and sizzling.
Optional Sizzle:
- If you want that sizzling plate effect, preheat a cast iron pan or sizzle plate. Transfer the tofu mixture to the hot plate just before serving for that authentic sound and vibe.
Serving Suggestions
- Serve with hot white rice or garlic rice.
- Add more lemon or vegan mayo on top for extra zing and creaminess.
Ron says
Thank you Liz! I surprised my Filipino friend with this when she came over last week and she absolutely loved it. It had plenty of kick for me, but she actually added even more chili haha! I was so happy with how amazing it turned out 🫶