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.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
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.
Tofu with Tausi and Straw Mushrooms
Tofu with Tausi and Straw Mushrooms — a delicious pork dish prepared with traditional Filipino flavors.
Instructions
- Combine the chicken powder and 1 cup water. Stir and set aside.
- Heat a wok or pan. Pour-in the cooking oil.
- When the oil turns hot, sauté the ginger and green onions for 30 seconds.
- Add the deep fried tofu, salted black beans, and straw mushrooms. Cook for 2 minutes.
- Fold in the sherry wine and oyster sauce . Stir.
- Pour-in the water and chicken powder mixture. Let the liquid boil. Continue to cook for 2 to 5 minutes.
- Pour-in the cornstarch and water mixture. Stir and cook for a minute or until the sauce thickens.
- Transfer to a serving bowl. 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.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
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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