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.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
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
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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 Steak Fried in Honey and Rosemary with Tuna & Tomato Sauce
Cubed tofu is pan-fried until golden and crisp in honey and rosemary, then simmered in a rich tomato and spaghetti sauce with bell peppers, onions, mushrooms, and flaked tuna for a hearty and savory seafood-infused steak.
Instructions
- Make sure that your block of tofu is dried by wiping it with a tissue paper. This will make it easier to fry later on.
- Put a dash of salt, pepper and rosemary on all sides of your tofu. Set it aside.
- Slice all your vegetables.
- Open your cans of tuna and mushrooms.
- Prepare one pan and one casserole.
- Heat your pan and pour about 2 tbsps. of oil and 4 tbsps. of honey.
- Once the oil and honey are hot, put your block of tofu. Make sure that each side is fried equally.
- While waiting for each side to be fried, you can now heat your casserole and pour about 4 tbsps. of oil.
- Put all the rest of the ingredients (tomatoes, bell pepper, garlic, onion, tuna, mushrooms including the herbs and mix them all together.)
- After about 2 mins., pour the packet of ketchup and spaghetti sauce. Mix.
- Let everything boil.
- If you can multitask like I usually do (coz I'm always in such a hurry), after about 10 minutes, both your dishes should be pretty much done. Put the fried tofu on a shallow bowl then pour the Tuna and Tomato Sauce around it.
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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.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
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
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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