Tofu Sisig

Ingredients

• about 450 g Firm tofu
• 1 medium Onion
• 1 small Red chili pepper
• 1/2 medium Green bell pepper
• 2 tbsp Soy sauce
• 2 tbsp Calamansi juice (or lemon juice)
• 2 tbsp Vegetable broth
• 1 tsp Garlic powder
• 2 tbsp Cooking oil

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

Instructions

1. 1Place the about 450 g firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 5 minutes to remove as much water as possible. Once pressed, cut the tofu into 1.27 cm cubes.
2. 2Heat 2 tablespoons of cooking oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C).
3. 3Carefully add the about 450 g tofu cubes to the hot oil. Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to transfer the crispy tofu to a plate lined with paper towels and set aside.
4. 4In the same 30.48 cm skillet, add the 1 medium onion (finely chopped) and the 1 small red chili pepper (thinly sliced). Sauté over medium heat (176.7°C / 175°C) for 3-4 minutes, stirring frequently, until the onion is softened and translucent.
5. 5Add the crispy tofu back into the skillet with the softened onion and chili pepper. Add the 1/2 medium green bell pepper (cut into 1.27 cm pieces), 2 tablespoons of soy sauce, 2 tablespoons of calamansi juice (or lemon juice), 2 tablespoons of vegetable broth, and 1 teaspoon of garlic powder.
6. 6Stir everything together gently for 3-5 minutes over medium heat (176.7°C / 175°C), until the green bell pepper is slightly tender and all ingredients are well combined and heated through. The sauce should be slightly reduced.
7. 7Serve the Tofu Sisig hot.

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