Max's Tofu Sisig

This hack for Max's tofu sisig tastes exactly like the original sleeper hit, all thanks to one convenient ingredient.
2–4 servings
Prep Time
10 Mins
Active Time
20 Mins

Ordering at Max’s is pretty uncomplicated. Most people order nothing more than fried chicken, maybe include some of their popular kare-kare and sinigang. There is, however, a cult hit that's arguably the best vegetarian offering from a restaurant: Max's tofu sisig.

The tofu part is straightforward. It's cut into cubes and fried until crispy and dry. It's the sauce that makes the dish—the liquid seasoning, to be specific. Knorr provides that familiar umami flavor that makes this copycat a dead ringer for the real thing.

Tokwa is Firm Tofu
Tokwa is the Filipino term for tofu. Compared to commercial firm tofu, locally-made tokwa has less moisture, thicker skin, and a more tangy flavor. It doesn't come in a softer variety—tokwa is always firm and dense. You can use it in recipes calling for firm or extra-firm tofu.

Fried Tofu

  • 750g firm tofu
  • 1 cup neutral oil


  • 2 tbsp oil
  • 2 cloves garlic
  • ½ cup chopped white onion
  • ½ cup chopped red bell pepper
  • 1 bird eye's chili, chopped
  • 2 tbsp Knorr Liquid Seasoning
  • 4 tbsp oyster sauce
  • 4 tbsp mayonnaise
  • 3 tbsp water

Pat dry tofu with paper towels until dry, then slice into cubes.


Heat oil in a deep pan over high heat. Add tofu and fry until golden. Remove from pan and set aside.


Drain the oil and wipe the pan clean. Heat pan with 2 tbsp oil over medium heat.


Add garlic, onion, and bell pepper. Cook, stirring constantly, until onions are translucent, 5 minutes.


Add chili, Knorr, oyster sauce, mayonnaise, and water. Stir until combined and the sauce has thickened, 2-3 minutes.


Add fried tofu. Stir until each piece is evenly coated with sauce. Transfer to a prepared sizzling plate or serving dish. Garnish with calamansi and more chili. Serve while hot.

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