Saucy, crunchy and creamy crisp-fried tofu recipe.
500 g Firm tofu, cubed about 1/2″ x 1/2″
2 tbsp Cornstarch with Salt
4 tbsp Eden mayo with cream cheese flavor
1 pc Bird’s eye chili, minced
1. Prepare the tofu. Before you slice the tofu, another helpful extra step to get crispy tofu is to press them with any 800 grams canned good on top, a plate in between and paper towel at the bottom to remove excess moisture for about 15-20 minutes. After dicing the tofu into cubes, dab again with paper towel, season with salt and coat with cornstarch. Allow to sit them for a while while preparing the other ingredients.
Moisture is your enemy when frying which is why we need to make sure that the tofu are dry.
2. Prepare the sauce. In a bowl, combine mayonnaise, oyster sauce, kalamansi, fish sauce and pepper. Mix well.
3. Cook the tofu. Fry until sides are light brown to golden brown, set aside. Add margarine, saute onion, garlic and red chili. Add sauce, siling mahaba and cook for 2 minutes. Add the tofu and mix until fully-coated.
4. Serve. Best enjoyed when hot.