Divide tofu into 4 parts and wash thoroughly. Combine tofu, water and salt. Boil and simmer for 10 minutes. Drain and rinse with tap water.
Place tofu in a strainer and cover with 5 pieces paper towel. Add weight on top of the tofu to squeeze out excess water. Leave for 2 hours.
Cut the tofu approximately 5cm x 5cm x 1cm and fry in cooking oil until golden brown. Place on a paper towel to remove excess oil. Cut the tofu into cubes approximately 1cm x 1cm x 1cm and fry again until all sides are golden brown and set a side.
Sauté garlic, half of the onion, red chili, green chili and ground black pepper in olive oil.
Toss in the mashed salted eggs and liver spread. Continue mixing until mixture has a uniform texture.
Toss in the tofu and soy sauce and mix until tofu cubes are coated with the salted egg paste.
Add mayonnaise, calamansi juice and the remaining chopped onion. Toss and serve hot.
