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.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
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.
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.
Tofu and Broccoli Stir fry
Made with extra firm tofu (, sliced broccoli florets, carrot and medium onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat a pan and then pour-in 4 tablespoons of cooking oil.
- When the oil becomes hot, fry both sides of the sliced tofu until the texture becomes crisp (about 8 to 10 minutes per side)
- Remove the tofu from the pan and let cool. Slice into smaller rectangular pieces. Set aside.
- On a clean frying pan, heat the remaining oil.
- Sauté the garlic, ginger, and onion
- Add in the fried tofu slices along with the oyster sauce. Stir.
- Put-in the broccoli florets. Stir and then cook for 5 to 8 minutes.
- Add salt and pepper to taste.
- Transfer to serving plate.
- Serve with rice.
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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.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
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.
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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