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
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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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Sweet and Sour Tofu
Sweet and Sour Tofu is made by sautéing pre fried tofu in a sauce made with ginger, onions, garlic, bell peppers, sugar, soy sauce, ketchup, starch, apple cider vinegar, salt and pepper. If you’re looking for a no-meat recipe which will surely tickle your palate, the sweet and sour tofu recipe is the perfect dish for you. totally guilt-free and hassle-free! Have this vegetarian dish in less than 20 minutes.
Written Recipe at
INGREDIENTS
1 block of tofu
2 pieces bell peppers
1 medium-sized onion (sliced)
2 cloves of garlic (minced)
1 thumb-size ginger
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1/3 cup water
1 tablespoon ketchup
1 tablespoon starch
salt and pepper to taste
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EASY Mapo Tofu Recipe at Home
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???? In This Video…
My Knife
Boos Cutting Board
Toban djan
Shaoxing wine
Black vinegar
Chili Oil
Sichuan peppercorns
Sichuan peppercorns powder
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Canon EOS 5D Mark IV
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Canon EF 85mm f1.2L II USM
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Canon EF 50mm f/1.8 STM Lens
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???? Mapo Tofu
Ingredients
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 red chili, chopped (optional)
3 green onions, chopped
1 tbsp toasted and grind Sichuan peppercorn*
1/2 lb ground pork, chicken, beef, lamb, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch
This Tofu Dish SIZZLES like kzzssstttt | Singapore Hotplate Egg Tofu Beancurd
OPEN for ingredients! Hotplate Egg Tofu (hotplate tofu / hotplate beancurd) is one of those classic Chinese hawker zi char dishes that the table would always order! It's a dish of deep fried, golden brown egg tofu over eggs and topped with the most delicious savoury gravy ever! This is always cooked to order on a hot plate, and served to your table all sizzling and bubbling away.
You can easily recreate this restaurant-style at home, and here's how.
More info:
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Timestamps:
00:23 - How to prepare Egg Tofu
01:06 - Deep frying Egg Tofu
01:53 - Making the Gravy
03:58 - Prepping the Hotplate/Cast Iron Pan and Assembly
04:43 - No hotplate? Make this in a regular pan!
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Ingredients:
Egg Tofu:
- 160g or 1 tube Egg Tofu, cut into equal discs
- Oil for deep frying
Gravy:
- 1 Onion or Shallot, sliced
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- 100g Beef Mince
- 5 Prawns, peeled
- 2 tbsps Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 cup Chicken Stock or Water
- 5 Baby Corn
- 1/2 a Carrot, sliced
- A handful of Baby Bok Choy (or leafy vegetables of choice)
- Cornstarch slurry (1 tbsp cornstarch + 3-4 tbsps water)
- 1 tsp Sesame Oil
- ¼ tsp Ground White Pepper
Hotplate:
- 2 eggs, beaten, for base of hot plate
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My favorite tofu recipe! ????
Fried Tofu w/ Sweet Chili Peanut Sauce Recipe เต้าหู้ทอด - Hot Thai Kitchen
A popular street food in Thailand that is also vegan and addictive! Crispy, warm, tender tofu goes really well with the sweet and sour peanut sauce. The sauce is also great for dipping anything deep fried!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes