The MOST AMAZING Crispy General Tso’s Tofu you’ll BATTER UP for
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LAY HO MA (how's it going in Cantonese)! Strap on your seatbelts because this extraordinarily crispy recipe will have you jumping out of your seat (and into the kitchen that is)! Join me in this episode and learn how to make the most amazing and tasty Chinese style General Tso's tofu recipe. Let's begin!
General Tso's Tofu Ingredients:
350g extra firm tofu
2 tsp soy sauce
2 tsp maple syrup
1 tsp toasted sesame oil
1 + 1/2 cup all purpose flour
3/4 cups water
2 1/2 cups avocado oil
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, break into medium bite sized pieces
2. Add the soy sauce, maple syrup, and toasted sesame oil to the tofu and toss to combine. Set aside and let it marinate for a few minutes
3. Set up a station of two plates, one for dry and one for wet. Add 1 cup of flour to the dry plate. Add 1/2 cup flour and 3/4 cups of water to the wet plate. Use a fork to dissolve the flour (you can add more flour or water to this recipe as needed)
4. Add half of the tofu to the dry plate and coat. Then, transfer the tofu to the wet plate and coat. Then, transfer back to the dry plate and coat again. Set the coated tofu pieces aside and repeat with the remaining tofu
5. Add the avocado oil to a frying pan and heat up on medium heat for a few minutes (stick a bamboo chopstick in the oil, if there's fast moving bubbles, it's ready)
6. Carefully place in half of the tofu pieces and fry for 4-6min. When they start to turn golden brown, carefully turn the tofu over. Fry the other side for 3-4min. Then, carefully transfer onto a cooling rack. Repeat with the remaining tofu
General Tso's Sauce Ingredients:
3 pieces garlic
small piece ginger
1 tbsp chili oil (
10 dried red chilies
1 1/2 tbsp maple syrup
1 tbsp plantbased oyster sauce
1 tbsp soy sauce sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tsp potato starch
2 tbsp water
2 tsp white sesame seeds
Directions:
1. Finely chop the garlic and ginger
2. Heat up a sauté pan to medium heat and add the chili oil, garlic, and ginger. Cook for a few minutes
3. Add the dried red chilies and sauté for a couple of minutes
4. Add the maple syrup, plantbased oyster sauce, soy sauce, dark soy sauce, and black vinegar. Stir and cook the sauce for about a minute
5. Make a slurry by combining the potato starch with the water. Then, pour the slurry into the sauce while stirring. If the sauce looks too thick, stir in a little more water
6. Add the crispy tofu and stir around to coat
7. Plate the tofu and garnish with white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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BE A BROC-STAR with this deliciously simple Broccoli with Garlic Sauce recipe
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LEARN HOW TO MAKE AN EASY CHINESE STYLE BROCCOLI STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Nothing beats sitting down with a nice bowl of freshly steamed rice and a delicious side of sautéed broccoli. Join me in this episode and learn how to stir fry some amazing broccoli with garlic sauce
Ingredients:
370g broccoli
2-3 pieces garlic
small piece ginger
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp cane sugar
splash of toasted sesame oil
1 tsp potato starch
2 tbsp water
1 tsp avocado oil
2 tsp chili oil (
1 tsp white sesame seeds
Directions:
1. Remove the floret from the stalk of the broccoli. Then, chop the florets into bite sized pieces
2. Grate the garlic and ginger. Prep the sauce by combining together the soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch, and water. Set the sauce aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the broccoli
4. Let the broccoli cook for 2-3min. Then, give the pan a good toss. Allow the broccoli cook for another 2-3min. Set the broccoli aside
5. Place the pan on medium low heat and add in the chili oil
6. Add the garlic and ginger. Gently cook for 2-3min
7. Add the broccoli and turn the heat to medium. Sauté for about 1min
8. Add in the stir fry sauce and place on a lid immediately following. Let the broccoli steam for about 30-45 seconds
9. Give the broccoli a good stir. Plate the broccoli and garnish with white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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How to make Spicy Szechuan Tofu Stir Fry
This delicious Sichuan spicy tofu stir fry recipe made with crispy tofu and vegetables in a spicy, Sichuan style delicious sauce. This classic Chinese tofu is better than takeout and is ready in 30 minutes!
Written Recipe ▶️
???? Ingredients
▢400 gram Firm tofu About 14oz, Firm or extra firm tofu cut into 1-inch dices.
▢½ Onion Cut small dices
▢1 Green chilli pepper Or bell pepper cut small pieces
▢1 Red chilli pepper Or bell pepper cut small pieces
▢1 Carrot Cut 1-cm cubes
▢1 tbsp Garlic Finely chopped/minced
▢½ tbsp Ginger Finely chopped/minced
▢5-6 Dry long red chilli Sichuan chilli or choice of dry chilli mild/hot
▢1 tbsp Sichuan peppercorns Roasted and crushed into medium coarse
▢Vegetable oil for frying Or neutral flavour oil
Tofu Seasonings and Coating
▢1 tbsp Soy sauce Light soy sauce or regular all-purpose soy sauce
▢8-10 tbsp Corn starch About ½ cup, corn or potato starch
Sauce
▢2 tbsp Light soy sauce Or all-purpose soy sauce
▢½ tsp Dark soy sauce
▢1 tbsp Sugar
▢1 tbsp Chinese black rice vinegar Or rice vinegar
▢1 tsp Sesame oil
▢1 tsp Corn starch
▢2 tbsp Water
Instruction
Pat dry the tofu and cut it into 1-inch size cubes and marinate with soy sauce.
Coat the tofu with corn starch and fry them until crispy.
Prepare the sauce and set them aside
Stir fry the vegetables and follow with ginger, garlic, Sichuan peppercorns, and chilli peppers.
Pour the sauce in and fried tofu pieces.
Combine everything well until the sauce is thick and glossy.
Remove from heat and enjoy with rice or noodles.
#szechuantofu #sichuantofu #spicytofu