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Filipino Tofu Sisig
with cabbage / rice / egg

Active: 45 Total: 45

The sauce is the real star of this popular Filipino dish that comes together in one pan and is great over rice with a fried egg on top.



White or Brown Rice:
  • Rice, white or brown - 1 cup
Filipino Tofu Sisig:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Onions, medium and red - 1/2 , chopped
  • Bell peppers, red - 1 , chopped
  • Jalapenos - 1 , diced
  • Garlic - 3 cloves , chopped
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Coleslaw mix - 8 oz
  • Eggs - 4


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Rice - (Double if making Tuesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Onions / Bell peppers / Jalapenos / Garlic - Prep as directed. Combine onions and bell peppers in one container. Combine jalapenos and garlic in another container. (Can be done up to 5 days ahead)

  4. Make sauce - Combine jalapenos, garlic, soy sauce, vinegar, and brown sugar. (Can be done up to 5 days ahead)

  5. Green onions / Limes - Prep as directed.

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  1. Heat a large skillet or wok with the first portion of cooking oil over medium-high heat. Add the tofu and cook on all sides until golden brown, 8 to 10 minutes. Transfer the tofu to a bowl. 

  2. Reduce the heat under the pan to medium and add the second portion of cooking oil. Add the onions, bell peppers, and white parts of green onions and saute until just starting to turn tender, 4 to 5 minutes.

  3. To the vegetables, add the coleslaw mix and sauce and simmer everything together until the coleslaw is wilted and tender, 2 to 3 minutes more. Stir in the tofu and green parts of the green onions. Set the dish aside, covered to keep warm.

  4. Heat the third portion of oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook until done to your liking, on one side for sunny-side up or flip for over-easy.

  5. If the rice was made ahead, reheat in the microwave.

  6. Serve the sisig over rice with an egg on top. Add lime wedges on the side for squeezing over top and hot sauce (not in ingredients list) if you’d like. Enjoy!



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