Tofu Sisig

Ingredients

• 1 block Extra-firm tofu
• 1 medium Onion
• 1/2 Red bell pepper
• 1/2 Green bell pepper
• 2 small Chili peppers
• 2 tablespoons Soy sauce
• 2 tablespoons Calamansi juice (or lime juice)
• 1/2 teaspoon Liquid smoke
• 3 tablespoons Vegetable oil
• 2 tablespoons Vegan mayonnaise
• to taste Salt
• to taste Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Extra-firm tofu on a clean surface and press firmly to remove as much water as possible. Once pressed, cut the tofu into 1.27 cm cubes.
2. 2Heat the 3 tablespoons of Vegetable oil in a 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the cubed tofu and fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to remove the tofu from the skillet and set it aside on a plate.
3. 3In the same skillet, add the 1 medium Onion, cut into thin slices, and the 1/2 Red bell pepper and 1/2 Green bell pepper, both cut into thin strips. Cook over medium heat, about 150°C, for 5-7 minutes, stirring often, until the vegetables are softened.
4. 4Add the 2 small Chili peppers, thinly sliced, to the skillet with the vegetables and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Return the fried tofu to the skillet with the vegetables. Add the 2 tablespoons of Soy sauce, 2 tablespoons of Calamansi juice (or lime juice), and 1/2 teaspoon of Liquid smoke. Stir everything together to coat the tofu and vegetables evenly.
6. 6Cook for 2-3 minutes, stirring frequently, until the liquid has slightly reduced and is coating the tofu and vegetables. Stir in the 2 tablespoons of Vegan mayonnaise until it is fully incorporated and the mixture is creamy.
7. 7Taste the mixture and add Salt and Black pepper as needed, stirring to combine. Serve the Tofu Sisig immediately, ideally on a hot sizzling plate if available, with rice.

Substitutions

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