Vegan Lechon Kawali (Dairy-Free)

Ingredients

• 1 block Extra-firm tofu
• 1/4 cup Soy sauce
• 1 tsp Garlic powder
• 1/2 tsp Black pepper
• Cooking oil (for frying)
• 1/4 cup Coconut vinegar
• 2 tbsp Brown sugar
• 1/4 cup Onion (diced)
• 1/4 cup Red bell pepper (diced)

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

Instructions

1. 1Place the 1 block of extra-firm tofu on a clean surface and press it firmly to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2In a medium bowl, combine the 1/4 cup soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper. Add the tofu cubes and gently toss to coat. Let the tofu marinate for at least 30 minutes.
3. 3Pour enough cooking oil into a large, heavy-bottomed pot or deep fryer to reach a depth of at least 5.08 cm. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Carefully add the marinated tofu cubes to the hot oil, being careful not to overcrowd the pot. Fry the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to remove the fried tofu from the oil and place it on a plate lined with paper towels to drain.
5. 5While the tofu is frying or draining, prepare the dipping sauce. In a small saucepan, combine the 1/4 cup coconut vinegar, 2 tbsp brown sugar, 1/4 cup diced onion, and 1/4 cup diced red bell pepper. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened and the onions and bell peppers are tender.
6. 6Serve the crispy tofu immediately with the warm dipping sauce on the side. This dish is best enjoyed with plain steamed rice.

Related Guides