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.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
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 Vegetable Stir Fry
Made with cabbage, knorr chicken cube, baby bok choy and shiitake mushrooms — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat 1 cup of oil in a small cooking pot. Deep fry the tofu until it turns golden brown. Set aside.
- Heat 3 tablespoons of the same oil in a wok. Sauté onion and garlic.
- Add mushrooms and carrot once the onion softens.
- Pour the soy sauce. Sauté for 2 minutes.
- Add snow peas, Knorr Chicken Cube, and water. Let boil.
- Put the oyster sauce along with the cabbage, bok choy, and green peas into the wok. Toss. Cover. Cook for 3 minutes.
- Add the fried tofu and season with sugar, salt, and ground black pepper.
- Combine cornstarch with 3 tablespoons water. Mix well and then pour into the wok. Stir and continue cooking until the sauce thickens.
- Finish by adding sesame oil.
- Transfer to a serving bowl. Serve with rice.
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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.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
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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