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–+ servings

Sizzling Tofu

Keisha
Need a quick and easy tofu recipe to cook for dinner? Look no further, this Filipino dish is the perfect combination of sweet and savory, and even little spicy. Serve this as an appetizer, or eat it with a bowl of rice, or even alongside your favorite beer.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Entree
Cuisine Filipino
Servings 4 servings

Equipment

  • Tofu press
  • Chef's knife
  • Cutting board
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  • Large skillet
  • Sizzling plate or a small cast-iron pan
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

Ingredients
  

Main Ingredients:
  • 1 block extra-firm tofu (pressed and cubed)
  • vegetable oil
  • 2 tablespoons vegan butter
  • 3 cloves of garlic (minced)
  • ½ medium onion (diced)
  • 1 small red bell pepper (finely diced)
  • 1 small green bell pepper (finely diced)
  • 1 green finger chili pepper (siling haba* - thinly sliced)
  • 1-2 red Thai chili peppers (siling labuyo) (thinly sliced (adjust to your heat preference))
Sauce:

Instructions
 

  • Prepare the sauce ingredients in a small mixing bowl. Set aside until ready to use.
  • Fill a deep pot with enough oil to cover the tofu. Place it over medium-high heat. When the oil is hot (around 350­°F), working in batches, deep fry the tofu until it turns light brown. Around 3-5 minutes per batch. Carefully remove the tofu from the pot and place over a plate lined with a tea towel to drain the excess oil. Set aside.
  • Heat vegan butter in a large skillet or cast-iron skillet over medium heat. 
  • Sauté the garlic and onions until aromatic and softened. 
  • Add in the red and green peppers and sauté until tender.
  • Next, add in the sauce and chili peppers and allow it to simmer for 2 minutes.
  • Toss in the fried tofu and mix until well combined. If using a cast-iron skillet, carefully serve while hot and sizzling. If not, transfer to a plate, serve and enjoy!

Notes

  • Wrap the tofu in a clean tea towel and place a heavy book over the top. Allow it to sit for 30 minutes to press and drain the liquid from the tofu. If you eat a lot of tofu like me, you can invest in a tofu press like this one: https://amzn.to/2SWIjmK
  • If you don’t want to deep fry, you can pan-fry the tofu in a bit of oil. Fry the tofu until all the sides are golden brown. Set aside until ready to use.
  • Frying substitutions:
    • Air Fryer: Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides.
    • Oven: Toss tofu blocks in 1 tablespoon of oil and bake at 400°F for 15-20 minutes, tossing halfway.
  • If you don’t have the sizzling plate, you can use a cast iron skillet, however, make sure you have a base that is 100% heatproof so you can place the cast iron on top of it. Please do not place an extremely hot pan on any surface that isn’t heatproof.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below & tag @flouredframe on social!