Preparation of Tofu:

Cup of Yum
1. Line one or two sheets of paper towel on top of a plate. Place the tofu on top, as a blocked or sliced.
2. Add another one or two paper towels on top of the tofu and cover with another plate.
3. Add some weight on top of the plate, like a book or bag of beans, to squeeze out the liquids do this for some minutes and discard the liquids.

Cooking procedure:

1. Cut tofu into small cubes (about 1x1cm).
2. Season chicken liver with some salt and pepper
3. In a wok or skillet, heat oil over medium heat. Fry tofu cubes until golden brown. Do this per batch if needed. Transfer cooked tofu cubes to a colander or plate lined with a paper towel to remove excess oil.
4. If needed add more oil to the wok, next fry the chicken liver, turning once until cooked, about 5 minutes in total. Remove from oil.
5. Cut or chop the cooked liver into small fine pieces.
6. Leave a bit of oil in the wok or skillet, about ½ tablespoon. Turn heat to medium-low and add the butter. Once butter is melted. Add the onion, bell pepper, and chilis. Cook just until aromatic, but still crisp.
7. Add the tofu, liver, lemon or calamansi juice, and soy sauce. Give it a good toss until well blended. Season with salt and pepper.
8. Transfer to a serving plate and serve with a sliced calamansi and red chili.