Japanese people generally don’t like vinegar. Actually, if you go around the local supermarket, you’ll see sushi vinegar (which is quite sweet); normal vinegar; and imported balsamic, rice wine, et cetera kinds of vinegar. However, the normal vinegar available at least in my area, has about, I guess, 25% the sourness and acidity of vinegars we have in my country. So when I cooked it for myself, I ended up using a lot of it to achieve the sourness I craved for. ^_~ However, this recipe is the one I cooked for my husband to taste so I used less vinegar.
He said it was fine, but I say it's perfection!
Tips and tricks
Freeze-thawing the tofu will render it quite tough resulting in a somewhat meaty texture. I do this especially when I’m attacked by my THS (Tofu Hoarding Syndrome) and buy too much tofu that we cannot consume until they expire. One day before the tofu expires, I remove it from the package, throw away the excess water, put it in a clean food container or plastic then squeeze it into the freezer and it will be okay until the following week. ^_~ I then transfer it to the fridge the night before I use it—the following morning, it becomes completely thawed and ready for cooking.
I usually make a lot of tofu sisig on weekends then pack them in food bags and freeze them. From my experience, they were perfectly okay after two weeks. I guess it can last longer than that but my self-restriction can last only up to that. ^_^; However, I'd suggest packing them in small parts so that you won't have to thaw and contaminate the whole thing when you want to eat just a few spoonfuls.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.