Tofu Sisig with Calamansi Vinaigrette

Ingredients

• 1 block Extra Firm Tofu
• 1 medium Onion
• 1/2 medium Red Bell Pepper
• 1/2 medium Green Bell Pepper
• 1 tablespoon Ginger
• 3 cloves Garlic
• 3 tablespoons Soy Sauce (or tamari)
• 4 tablespoons Calamansi Juice
• 1-2 small Chili Peppers (optional)
• 2 tablespoons Neutral Oil
• to taste teaspoon Salt
• to taste teaspoon Black Pepper

Instructions

1. 1Place the 1 block Extra Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Once pressed, cut the tofu into 1/2-inch cubes.
2. 2Finely chop the 1 medium Onion, 1/2 medium Red Bell Pepper, 1/2 medium Green Bell Pepper, 1 tablespoon Ginger, 3 cloves Garlic, and 1-2 small Chili Peppers (if using).
3. 3Heat 2 tablespoons of Neutral Oil in a 12-inch skillet over medium-high heat (400°F / 200°C).
4. 4Add the diced tofu to the hot skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy on all sides. Remove the cooked tofu from the skillet and set it aside on a plate.
5. 5In the same skillet, add the chopped onion, red bell pepper, green bell pepper, ginger, and garlic. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
6. 6Pour in the 3 tablespoons of Soy Sauce and 4 tablespoons of Calamansi Juice. Add the chopped chili peppers (if using). Bring the mixture to a simmer and cook for 1-2 minutes, allowing the flavors to meld.
7. 7Return the cooked tofu to the skillet with the sauce and vegetables. Toss everything together to coat the tofu evenly. Continue to cook for another 5 minutes, stirring occasionally, until the tofu is heated through.
8. 8Season the Tofu Sisig with salt and black pepper to your taste. Serve immediately.

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