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Sizzling Tofu Sisig with Crispy Kangkong Recipe
Sizzling Tofu Sisig with Crispy Kangkong
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

This succulent variation of the Filipino favorite—originally created in 1974 by Lucia Cunanan of Angeles City (now known as the “Sisig Capital of the Philippines”)—is cholesterol-free and has only a fraction of the fat found in the traditional meat-based dish.

kusina ingredients
  • 500g tofu, cubed
  • 3 cloves garlic, minced
  • 1 white onion, chopped
  • 1 red bell pepper, chopped
  • 2 tbsp water
  • 3 tbsp oyster sauce
  • 1 tsp sugar
  • ½ cup mayonnaise
  • ½ tsp parsley
  • ½ white onion, chopped
  • black pepper to taste
  • 2 finger chilies, sliced
Crispy Kangkong:
  • 1 bundle of kangkong
  • 1 egg, beaten
  • 1 cup cold water
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup all-purpose flour
  • ½ cup mayonnaise
  • 1½ cup cornstarch
  • cooking oil

kusina instructions
1. Fry tofu in hot oil until golden brown. Drain in paper towels.

2. In bowl, combine mayonnaise, oyster sauce, sugar, parsley, water, and pepper. Mix well.

3. Heat the mayo mixture in low heat while stirring. Set aside.

4. Take your heated sizzling plate and add a small amount of vegetable oil. Saute garlic, bell pepper and onions until cooked, add in the tofu and mayo dressing and mix.

5. Top with sliced finger chili and onions. Serve hot.

6. For Crispy Kangkong, remove the kangkong leaves. Wash in water and dry.

7. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.

8. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.

9. Strain the cooked pieces for excess oil. Serve with mayonnaise.

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