Pro Tips
**Chef's Tips & Troubleshooting:**
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Pan-fry tofu until golden-brown on all sides for a crisp exterior and soft interior.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kangkong and Tofu Stir Fry
Made with kangkong, extra firm tofu, thai chili and minced garlic — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Bring to a simmer cooking oil in a pan
- Fry the tofu in medium heat for about 4 to 5 minutes per side
- Turn off heat. Remove the tofu from the pan and let cool.
- Slice the fried tofu into small cubes. Set aside.
- On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
- Heat the pan. Sauté garlic and onion for about 2 minutes
- Put-in the sliced tofu and cook for 2 to 3 minutes.
- Add the oyster sauce and ground black pepper. Stir.
- Put-in the kangkong. Stir fry for 4 to 5 minutes.
- Add salt to taste and then put-in the chilies.
- Turn off heat. Transfer to a serving plate
- Serve.
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Pro Tips & Troubleshooting
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Pan-fry tofu until golden-brown on all sides for a crisp exterior and soft interior.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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