Need a quick and easy tofu recipe to cook for dinner? Look no further, this Filipino dish is the perfect combination of sweet and savory, and even little spicy. Serve this as an appetizer, or eat it with a bowl of rice, or even alongside your favorite beer.
Ingredients:
- 1 block – firm tofu, pressed and cubed, see notes on how to press tofu.
- Vegetable oil
- 2 tablespoons – vegan butter
- 3 cloves of garlic, minced
- ½ medium onion, diced
- 1 small red bell pepper – finely diced
- 1 small green bell pepper – finely diced
- 1 green finger chili pepper (siling haba)* – thinly sliced
- 1–2 red Thai chili peppers (siling labuyo)* – thinly sliced (adjust to your heat preference)
*Please use food safe gloves whenever you handle chili peppers!
Sauce:
- ¼ cup – vegan mayonnaise
- 1 tablespoon – sugar
- 2 tablespoon – vegan oyster sauce
- 1 tablespoon – vegan Worcestershire sauce
- 2 teaspoon – soy sauce
- 1 teaspoon – onion powder
Equipment:
- Tofu Press
- Sharp Knife
- Cutting board
- Small mixing bowl
- Measuring cups & spoons
- Medium pot
- Large skillet (for cooking)
- Sizzling plate (for plating and presentation)
INSTRUCTIONS
- Prepare the sauce ingredients in a small mixing bowl. Set aside until ready to use.
- Fill a deep pot with enough oil to cover the tofu. Place it over medium-high heat. When the oil is hot (around 350°F), working in batches, deep fry the tofu until it turns light brown. Around 3-5 minutes per batch. Carefully remove the tofu from the pot and place over a plate lined with a tea towel to drain the excess oil. Set aside.
- Heat vegan butter in a large skillet or cast-iron skillet over medium heat.
- Sauté the garlic and onions until aromatic and softened.
- Add in the red and green peppers and sauté until tender.
- Next, add in the sauce and chili peppers and allow it to simmer for 2 minutes.
- Toss in the fried tofu and mix until well combined. If using a cast-iron skillet, carefully serve while hot and sizzling. If not, transfer to a plate, serve and enjoy!
Leave a Reply