Sisig Tofu with Crispy Kangkong (Water Spinach)

Sisig Tofu with Crispy Kangkong (Water Spinach)

Sisig is a Filipino dish which originated from Pampanga. The usual main ingredient of sisig is pork but nowadays different ingredients are being used by local chefs such as chicken, fish, squid, and so on. Sisig tofu is a healthy alternative in cooking sisig. If you are into low-fat and low cholesterol diet I’m sure you’ll surely love tofu. It is packed with protein and different minerals that our body needs. This recipe also comes with crispy kangkong which is also rich in different vitamins and minerals. Aside from being delicious and nutritious, this recipe is also budget friendly. Here’s the recipe and I hope you’ll enjoy it…

Photo1356 1024x768 Sisig Tofu with Crispy Kangkong (Water Spinach)

Sisig Tofu
2 pcs tofu, cubed
2 cloves garlic, minced
1 medium onion, chopped
2 tbsp oyster sauce
1 tsp sugar
2-3 tbsp mayonnaise
Salt and pepper to taste
Cooking oil

Crispy Kangkong
1 bundle of kangkong
1 egg, beaten
1/3 cup flour
1 cup cornstarch
Salt to taste
Cooking oil

Sisig Tofu
1. Fry tofu in oil until golden brown. Set aside.
2. Saute onion and garlic.
3. Mix oyster sauce, sugar, mayonnaise, salt, pepper and a little bit of water in a bowl.
4. Combine oyster sauce mixture in onion and garlic and heat for a few minutes.
5. Add in fried tofu and mix until well coated. Set aside in a serving plate.

Crispy Kangkong
1. Remove leaves of kangkong. Wash and dry.
2. Mix egg, flour, cornstarch, enough amount of water, and salt in a bowl.
3. Add in kangkong leaves and mix well until the leaves are fully coated.
4. Deep fry leaves until golden brown.
5. Strain excess oil from the cooked leaves.
6. Serve with sisig tofu and enjoy!
Note: This recipe also appears at Houselements. Check out the original post here Sisig Tofu with Crispy Kangkong (Water Spinach).


 Sisig Tofu with Crispy Kangkong (Water Spinach)

© 2012, Ryan Lagunzad. All rights reserved.