Sizzling Tofu has been a favorite of most Filipino restaurants. Considering how the dish requires simple cooking steps. And with its ingredient acquisition being not too complicated.
Also, the dish became the pride of Filipinos when it comes to adding a twist to bean curd; since it is an ingredient often ignored because of its lack of special taste when cooked by itself.
If you try searching about Sizzling Tofu on the internet, a Filipino restaurant will most likely appear - Max’s Restaurant. So far, it can be considered that they are responsible for the sudden popularity of this dish. Filipinos began challenging themselves to try cooking it at home the moment it got overwhelming praise from the public.
This soybean byproduct is a portion of plant-based food. It contains a lot of protein, making it a plant protein. Usually, animal meat is our main source of protein, but not everyone is fond of eating meat. For people into a plant-based diet, they can now obtain the right amount of proteins in their bodies. This is because of the curd being comparable to animal meat. Another thing about bean curd is that it is a great source of all the nine essential amino acids. Thus, making it a very healthy ingredient for cooking.
We pair the meal together with rice just like most sizzling dishes. Then, we serve it as the main course during lunch or dinner. In addition to that, the flavor of the dish also suits the taste of alcohol. So Filipinos eat this tofu dish as pulutan whenever they go on a night out with friends too. Sizzling dishes are famous as pulutan during drinking sessions.
The inviting smell of this dish is able to make anyone’s mouth water. You can serve it with cheese or mayonnaise. They add a creamy consistency to it. That blend perfectly well with the softness of the tofu.
Sizzling Tofu Recipe
- 3 tbsp coconut oil alternatively, use vegetable oil
- 500 g firm tofu cut into cubes
- 1 medium onion chopped
- 4 cloves garlic minced
- ⅓ cup mayonnaise
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp parsley chopped
- 1 small bell pepper
- 1 tsp ground black pepper
- 1 red chili or more as desired
- 1 tbsp spring onion chopped
- Using a pan over medium heat, add the coconut oil. Once the oil is hot enough, pan-fry the tofu for 4-5 minutes or until brown on all sides. Remove from the pan and drain excess oil with paper towel. Set aside.
- In the same pan, sauté the garlic and onion until the onion is soft and translucent. Remove from the pan and set aside.
- Change the heat to low heat, combine the mayonnaise, oyster sauce and sugar. Stir until well blended. Add red bell pepper, parsley and ground black pepper.
- Transfer the sauce into a bowl and mix the fried tofu, sautéd garlic and onion and red chili. Stir until well combined. Serve in a sizzling plate or cast-iron pan. Sprinkle some chopped spring onion. Enjoy!