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Time needed: 30 minutes.
Makes: 2 servings
2 blocks firm tofu, cubed
Salt, to taste
3 tablespoons cornstarch
Oil, for frying
2 tablespoons butter, divided
1 tablespoon vegetable oil
1 piece white onion, small dice
1 piece red bell pepper, small dice
1 piece green bell pepper, small dice
1 piece siling haba, sliced
1 piece red onion, minced for garnish
1 piece siling labuyo, thinly sliced for garnish
½ cup mayonnaise
1 tablespoon liquid seasoning
1 teaspoon calamansi juice
¼ teaspoon sugar
¼ teaspoon cracked black pepper
Pat dry and slice tofu into medium cubes.
Season tofu cubes well with salt and drain out excess liquid. Pour cornstarch over tofu and carefully toss to coat.
In a large pan over medium heat, heat up the oil and deep fry the coated tofu for about 5 – 10 minutes, until golden and crispy. Remove and drain excess oil.
In a separate pan over medium heat, melt the butter with oil and sauté the white onion, red and green bell peppers, and siling haba just until fragrant. Transfer to a bowl.
Into the bowl of warm, sautéed aromatics, add the mayonnaise, liquid seasoning, sugar, calamansi juice, and cracked black pepper. Mix until everything is well combined and sugar is fully dissolved.
Add fried tofu and quickly toss until the tofu is just coated with the sauce. Serve on a sizzling plate.