Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
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.
Sizzling Tofu
Cubed extra-firm tofu is pan-fried until golden brown and crispy on all sides, then tossed in a savory sizzling plate sauce made with Lady's Choice Mayonnaise, Knorr Liquid Seasoning, chopped red and green bell peppers, and onions.
Instructions
- Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
- Heat oil in a pot.
- Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from the pot and place in a plate with paper towel. Set aside
- Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
- Saute onion and bell peppers.
- Fold in the fried tofu. Cook for 2 minutes.
- Pour in half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
- Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the metal plate and pour the remaining sauce. Toss and cook for 1 minute.
- Serve.
Kitchen Tools We Recommend
Cook Sizzling Tofu the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
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.
Comments (0)
Leave a comment