Our take on Tofu Sisig! 💜
This is part of our #blueplateseries featuring #petsadepeligromeals
Ilang araw pa bagong ang sahod, igapang natin para sa pamilya!Hindi kailangang mahal para maging masustansya.
Tofu, bell peppers, mayonnaise, konting toyo at sandamakmak na toasted garlic. May leftover #lechonkawali ka pa? Swerte ka! Isahog mo dito para mas malasa. Iba tlga kapag #lutongbahay
Ingredients
- Extra Firm Tofu
- Bell Peppers (leave some for garnish)
- Siling Green (leave some for garnish)
- Toasted Garlic (leave some for garnish)
- Soy Sauce
- Mayonnaise
- Oil for fying
- Spring Onion (for garnish)
- *optional: Lechon Kawali, Coco Aminos
Procedure
Prepare tofu. Tip: squeeze excess water from tofu by blotting with kitchen papertowel. Doing this will make your tofy crispy outside and soft inside. Season lightly with salt and fresh-cracked black pepper. Set aside for ~5 minutes.
Fry the tofu. Either pan or deep fry, depending on you preference. We simply pan fried our tofu for health and economical reasons 🙂 Fry until golden brown. Set aside and let cool. Slice into cubes or according to your style.
On the same pan (for pan fried) saute bell peppers on medium heat. Add tofu and lechon kawali if available. Add Siling Green. Add toasted garlic.
Season with soy sauce and coco aminos, if available. Simmer for a few minutes until flavor is well distributed. Set aside.
Let cool for a few minutes before adding mayonnaise. Mix evenly.
Garnish with Siling Green, spring onion, toasted garlic. Add a dollop of mayonnaise to suit taste.
Tiny Kitchen @ 29K 