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Sisig Ala Tofu


  • Tofu
  • Singkamas
  • Shitake mushroom fresh
  • Tenga ng Daga
  • VegeMutton ( grated )
  • Water Chestnut
  • Green chili
  • Wansoy
  • Seasoning
  • Soy Patis
  • Calamansi
  • Sesame oil

Cooking procedure

  1. Fry tofu until brown and set aside. When it has cooled down, cut into cubes the tofu without destroying its form.
  2. Boil tenga ng daga until tender, then cut into cubes.
  3. Cut all other ingredients into cubes and set aside.
  4. Get a deep skillet and pour 2 table spoon vegetable oil.
  5. Put first hing, fry a little, then add vege mutton until brown.
  6. Then start adding all the ingredients one by one starting with shitake mushroom, tenga ng daga, singkamas, water chestnut and tofu. Mix  altogether  ingredients until their natural juice comes out. Sprinkle with sesame oil before turning off the fire.
  7. Season with chili, soy patis and soy sauce ( for color) and calamansi.
  8. In serving, top with wansoy and toasted ginger.
  9. Prepare side sauce mixture of soy patis and calamansi with or without chili.

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