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.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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.
Ma Po Tofu
Made with ground pork, silken tofu, chili bean sauce and minced ginger — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat wok or pan on a stovetop.
- Fold in ground pork. Cook until it turns light brown.
- Pour sesame oil and add ginger, garlic, half of the scallions, and chopped chillies. Stir fry for 2 minutes.
- Stir-in the chili bean sauce and fermented soy beans. Pour 1 1/2 cup chicken broth. Let boil. Cover and cook in medium heat for 15 minutes.
- Mix in tofu. Cook until sauce reduces to half.
- Combine cornstarch and 1/2 cup chicken broth. Stir. Pour the mixture into the wok. Cook until texture thickens.
- Transfer to a serving bowl. Top with remaining scallions.
- 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.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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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