Airfried Tofu Sisig

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Thanks to my airfryer I get to cook sisig. I don't like to deep-fry so I avoid making sisig. I also can tolerate chili so I used some aise from sweet bellpepper. the secret of sisig is in the complex flavor of the sauce, not just salt and pepper hiding in the shadow of sizzling butter and drizzles of mayonnaise. Here, I'm sharing my recipe:

500g airfried tofu

1T olive oil (or butter)
3 cloves garlic, chopped
1 medium onion, chopped
2 bellpeppers, chopped
3 stalks spring onion, chopped
3 long chilis, chopped seed incuded

Sauce mixture
1/4 C soy sauce
1/8 C mirin (or any cooking wine)
1T oligosaccharides (or any sweetener)
2T pickle relish
2T fish sauce
1T sesame oil
1T nutritional yeast
salt (optional)

Airfry the chopped tofu at 200F for 30 minutes to brown it. For softer texture, I suggest 20 minutes and for crispy version, add ten more minutes. 

Prepare the Sauce mixture. Set aside.

In a pan, add oil and saute the garlic and onion and add the rest of ingredients. Stir until soft. 

Add the sauce mixture. Let boil then lower the heat.

Add the airfried tofu. Let simmer and taste. 

My Chopped Spices

The airfried tofu bits

My personalized sauce





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