Ordering at Max’s is pretty uncomplicated—most people order nothing more than chicken, maybe include some of their popular kare-kare and sinigang. There is however, a cult hit that has a steady following in some circles, due to its surprising play of textures.
Max’s vegetarian take on the local sisig is truly original, and unlike any other tofu sisig in Manila. It ticks all the boxes when it comes to the basic description of the Filipino favorite: crispy yet creamy, savory and sour, but tastes nothing like it at all. The tofu has a deep golden exterior, revealing its soft and porous egg-colored interior that absorbs any sauce it is put into. The sauce which lightly coats each piece does achieve both savoriness and sourness, but also has an inherent sweetness that is all Max’s own. Once you add Knorr, the tofu, which has a tendency to be a little bland when fried, has an immediate punch of flavor that makes the dish instantly flavor. It’s also the marriage of the light, umami touch of Knorr liquid seasoning and the heavier, sweeter oyster sauce that creates the signature taste of Max’s tofu sisig.
If you’re one of the fervent fans of this sleeper classic, this Max’s Tofu Sisig food hack tastes exactly like the original, thanks to the use of the not-so-secret ingredient.