2 packages (12 ounces each) firm tofu
canola oil
1 tablespoon butter
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 small red bell pepper, cored, seeded, and chopped
1 small green bell peppers, cored, seeded, and chopped
3 finger chili peppers (siling haba)
2 Thai chili peppers
1/4 cup calamansi juice
1/4 cup Knorr seasoning sauce
1/4 cup mayonnaise

In a wide pan over medium heat about 2-inches deep of oil until hot but not smoking.

Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.

In a skillet over medium heat, heat about 1 tablespoon butter. Add onions and garlic and cook until slightly softened.

Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.

Add calamansi juice and seasoning sauce. Simmer until slightly reduced.

Add fried tofu cubes and mayonnaise and toss for about 1 minute or just until evenly coated and heated through.

Season with salt and pepper to taste. Remove from heat and transfer to a sizzling plate