Crispy Tofu Sisig

Ingredients

• 14 oz firm tofu
• 1 medium onion
• 1 whole jalapeño or thai chili
• 2 tablespoons soy sauce
• 2 whole eggs
• 1 whole lime

Instructions

1. 1

   Wrap the tofu block in a clean kitchen towel and place it on a plate. Set another plate on top and weight it with a heavy can or book for 5 minutes to remove excess water.

2. 2

   Unwrap the tofu and cut it into 1/2-inch cubes by slicing lengthwise top-to-bottom, then side-to-side, then crosswise through the height, like dicing an apple.

3. 3

   Dice the onion into 1/4-inch pieces by slicing the onion lengthwise from root to tip, then rotating and slicing crosswise, then dicing the pieces until they are small cubes.

4. 4

   Slice the jalapeño lengthwise in half, scoop out the seeds with a small spoon, then slice the halves crosswise into thin rings about 1/8-inch thick.

5. 5

   Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the tofu cubes and cook without stirring for 3 minutes until the bottom edges turn golden brown and crispy, watching for the color change.

7. 7

   Stir the tofu with a wooden spoon, breaking some pieces into smaller crumbles, and cook for another 2 minutes until most surfaces look golden.

8. 8

   Add the diced onion and jalapeño slices to the pan and stir with the wooden spoon every 20 seconds for 2 minutes, until the onion becomes translucent and smells fragrant.

9. 9

   Pour in 2 tablespoons of soy sauce and stir the entire mixture for 30 seconds until the sauce coats every piece and smells strongly savory.

10. 10

    Push the tofu mixture to the edges of the skillet, creating a small well in the center. Crack one egg into each well, keeping the yolks intact.

11. 11

    Cook for 2 minutes over medium-high heat until the egg whites turn opaque and set but the yolks still jiggle slightly when you gently shake the pan.

12. 12

    Remove the skillet from heat. Cut the lime in half and squeeze the juice from both halves over the top of the sisig, letting the juice drip into the runny yolks.

13. 13

    Divide the sisig and eggs between two plates, spooning the tofu mixture and drizzling any pan juices equally onto each plate.

Tools you’ll need

• 12-inch skillet
• cutting board
• knife
• kitchen towel
• plate
• heavy can or book
• small spoon
• wooden spoon
• two serving plates

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