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.
Preparation time
40Min.
Feeds
8People
Ingredients
- 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