Description
Deep-fried tofu cubes turned ultra crispy then drizzled in savoury mayo sauce — a vegetarian-friendly Filipino street snack you’ll love.
Ingredients
Units Scale
Tofu
- 2 large tofu blocks (approx. 650g)
- 1 cup flour
- 2 eggs, beaten
- 2 cups Japanese breadcrumbs (panko)
- 1 tsp garlic powder
- salt
- freshly ground black pepper
- cooking oil (for deep frying)
- 1/2 cup mayonnaise
- 4 tbsp liver spread (omit for vegetarian version)
- 4 tsp liquid seasoning (e.g. Knorr or Maggi)
- 2 tsp lemon juice
- chopped spring onion, for garnish
Instructions
- Slice tofu into bite-sized cubes and pat dry thoroughly.
- In a bowl, combine flour, garlic powder, salt, and pepper.
- Set up a dredging station: flour mix, beaten eggs, and panko.
- Dredge tofu cubes first in flour, then egg, then coat with panko.
- Heat oil in a deep pan. Fry tofu cubes in batches until golden (around 4 minutes).
- Remove and rest briefly, then refry at higher heat for 30 seconds for extra crispiness.
- For the sauce: mix mayo, liver spread, seasoning, and lemon juice until smooth.
- Drizzle sauce over the hot tofu and sprinkle with spring onions. Serve immediately.