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.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
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 Mushroom Gravy
Made with package extra firm tofu, olive oil, can, sliced button mushroom and salted butter — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat the olive oil in a frying pan.
- Pan-fry the sliced tofu in medium heat for about 7 to 10 minutes per side. Set aside.
- Warm up a saucepan. Add the butter and melt.
- When the butter becomes hot, gradually add the flour while stirring. Continue cooking while stirring gradually until the color of the mixture turns light brown.
- Pour-in the vegetable broth. Stir until the texture becomes smooth.
- Incorporate the mushrooms. Simmer while stirring once in a while until the texture thickens and the desired consistency is achieved.
- Arrange the fried tofu on a serving plate. Top with mushroom gravy.
- 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.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
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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