Step 1

Press your tofu to drain excess water. I do so by wrapping it in a kitchen towel and place a few heavy chopping boards over it.

Step 2

Slice the tofu into 3/4-inch (2-cm) thick pieces.

Step 3

In a large container, mix together the soy sauce, calamansi/lime/lemon juice, garlic, and pepper.

Step 4

Add the tofu in and coat into the marinade. Leave to marinate for at least 30 minutes. You can also prepare this in advance and leave to marinate overnight in the refrigerator.

Step 5

Place the flour (if using) on a plate.

Step 6

Coat each piece of tofu into the flour mix.

Step 7

Check the notes below if you’re cooking the tofu without any coating.

Step 8

Heat a large pan or wok over medium high heat.

Step 9

Add some oil for pan-frying. Once hot (you’ll see some small bubbles), add the tofu.

Step 10

Cook until lightly golden and crisp. You may need to cook this in batches depending on the size of your pot or pan.

Step 11

Remove the tofu from the oil and place on a strainer or a plate with some paper towels.

Step 12

Mix together the corn starch and water until the starch is dissolved. Set aside.

Step 13

Lessen the oil from your pan/wok.

Step 14

Stir-fry the white onion rings until tender. You can opt to stir-fry for a shorter term if you want these crunchier. Set aside.

Step 15

In the same pan/wok over medium heat, stir-fry the onion and garlic.

Step 16

Add in the leftover marinade, water/stock, and vegetable cube/bouillon (if using).

Step 17

Season with sugar, vegetarian oyster sauce, and soy sauce.

Step 18

Leave to simmer until it comes to a boil.

Step 19

Lower the heat. Give the cornstarch slurry another mix (since the starch can settled at the bottom).

Step 20

Pour the slurry into the sauce. Mix well and allow it to thicken.

Step 21

Add in the calamansi/lemon/lime juice and mix well. Taste the sauce and feel free to season more, if needed.

Step 22

To thin out the sauce, you can add 1-2 tbsp more water and mix well.

Step 23

Place the fried tofu on a plate. When ready to enjoy, pour the hot sauce over the tofu. Add in the sautéed onion rings on top and garnish with chives/green onions.

Step 24

Serve immediately. This is best enjoyed with rice or Fried Garlic Rice (Sinangag).

Step 25

Can I keep the sauce and tofu separate?Yes! I actually recommend the keep the sauce and tofu separate especially if you intend to have leftovers or if making this in big batches. This way the tofu won’t soak in the sauce since the flour coating can easily be stripped off the tofu when left for too long.