Tofu Sisig
Ingredients
- 1 block firm tofu drained and pressed dry
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 2 tsp CornStarch
For the sauce
- 2 pcs green chillis sliced
- 1 pc Red Onion chopped
- 1 pc Red Bell Pepper chopped
- 1 pc bird's eye chili chopped
- 2 tbsp oyster sauce
- 1/2 cup mayonaise
- 2 pcs calamansi juiced
Ingredients
- 1 block firm tofu drained and pressed dry
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 2 tsp CornStarch
For the sauce
- 2 pcs green chillis sliced
- 1 pc Red Onion chopped
- 1 pc Red Bell Pepper chopped
- 1 pc bird's eye chili chopped
- 2 tbsp oyster sauce
- 1/2 cup mayonaise
- 2 pcs calamansi juiced
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Instructions
Combine the garlic powder, onion powder, salt, and cornstach.
Preheat the Instant Vortex to 205 C on Air Fry Function set for 8 minutes.
Toss the tofu cubes with dry mixture and place them in the Vortex. Let it cook and shake the Vortex basket when it alerts to 'turn food.'
Meanwhile, make the sauce. Combine the green chilis, red onions, bell pepper and calamansi juice in a bowl. Let the vegetables pickle for at least 15 minutes. Then add the rest of the ingredients to the bowl.
Take out the crisped tofu from the Instant Vortex. Let it cool before mixing with the sauce.
