Chili Relleno
Anaheim chili pepper with cheese
CRISPY TOFU SISIG ala Max's | Vegan Filipino Recipe
Full recipe here:
More Vegan Filipino recipes here ????????
Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles inspired by the dish from the iconic Max's Restaurant ???? This is also my hearty vegan take on the Filipino Kapampangan classic ????????
———————————————
MORE TOFU RECIPES:
3 Saucy Tofu:
Tofu Katsu:
Stuffed Tofu:
Tofu Wrapped in Nori:
Braised Tofu:
????NOODLE RECIPES:
TANTANMEN:
3 NOODLE RECIPES:
GINGER SCALLION NOODLES:
EASY CHILI GARLIC OIL NOODLES:
SPICY MISO NOODLES:
JJAJANGMYEON:
#tofusisig #tofurecipe #filipinofood #veganrecipes
????????If you’re looking for more recipes and inspiration:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
EBOOK:
Get 2 months of Skillshare free:
Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.
Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
Non-stick pan:
NutriBullet:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
Chiles Rellenos | Stuffed Roasted Poblano Peppers
Chiles Rellenos | Stuffed Roasted Poblano Peppers *Scroll to the bottom for recipe.
*Video en Español comienza al minuto 5:26 | Receta en Español se encuentra en el primer comentario de este video.
????Instagram:
????Recipe????
5 Poblano peppers
-Roast peppers on all sides until they become charred and blistered.
-Place peppers in a sealed container for 5 minutes. The steam will soften the skin making it easy to peel off.
-Remove charred skin.
-Cut a vertical slit on one side of the pepper, remove seeds.
-Rinse and pat dry with a kitchen towel.
????Batter
3/4 cup garbanzo flour
1 tsp black salt (egg salt) *Kala Namak
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp nutritional yeast
1/2 Tbsp onion powder
3/4 cup vegan milk -I used oat milk
-Place dry ingredients in a bowl, mix.
-Add milk, mix until the batter is lump free.
+1/2 cup garbanzo flour in a large plate to coat peppers.
????Making Chiles Rellenos
-Through the opening of each pepper fill with vegan cheese and other fillings of choice like vegan tofu, beef crumbles, sautéed or roasted veggies. My favorite veggie combination includes oyster mushrooms, corn and onion. *Do not over stuff to keep from spilling out.
-Close the opening with a toothpick
-Coat peppers in garbanzo flour, remove excess
-Coat peppers in batter, remove excess
-Add enough vegetable oil to a frying pan over low medium flame.
-When the oil is hot enough, fry coated poblano peppers.
-When golden brown on all sides remove.
***Remember to remove toothpicks before serving***
????Tomato broth
5 tomatoes (1lb 7oz) *Score an X at the bottom of each tomato to make peeling easier.
1 serrano pepper for a mild broth *Add 2 serrano's for a spicy broth.
1 cup water +more water to boil tomatoes
1/2 Tbsp vegan bouillon
1 large garlic clove
-Place tomatoes and serrano pepper in a small pot, fill with enough water to cover the tomatoes.
-Boil until tomatoes become tender. Turn off flame.
-Peel the skin off cooked tomatoes.
-Place tomatoes, serrano pepper, 1 cup water, vegan bouillon, garlic in blender cup.
-Blend until smooth and lump free.
????Infuse 1-1/2 Tbsp vegetable oil with a few onion slices over a medium flame.
-Remove onion when it caramelizes or leave in, your choice.
-Pour the tomato sauce through a colander into the hot infused oil.
-Slow simmer on low for a few minutes.
-Turn off flame when tomato broth begins to bubble.
????Serve with warm tomato broth. Eat right away for best results.
#veganchilesrellenos #veganfood #Mexicanveganrecipes
Vegan Chiles Rellenos
Chiles Rellenos
- 4 chiles poblanos
- 1 cup chickpea flour
-1 cup water
- 1/2 tsp baking powder or 1/4 tsp baking powder
- 4 roma tomatoes
- 4 tsp vegan chicken bouillon
- 3-4 cups water
- 1/2 onion
- 1 garlic glove
-salt to taste
- cornstarch
-vegan cheese (I used Violife)
or you can make this one:
Follow me on IG!
Food businesses:
Personal:
Stuffed Tofu Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Stuffed tofu is a traditional Hakka style of food. This is a family recipe.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS FOR THE STUFFED TOFU [Serves 2-3 people with some rice]
- 2 packs of tofu (600 grams)
- 5.5 ounces of ground pork
- 4 pieces of dried shitake mushroom (soaked with 1/2 cup+1/3 of water - 3 hours in advance. Save the soaking liquid.) [Amazon link:
- 3/8 tsp of salt
- 1 tsp of soy sauce [Amazon Link:
- 1/4 tsp of sugar
- White pepper to taste
- 1/4 cup of spring onion
- 2 tsp of Chinese cooking wine [Amazon Link:
INGREDIENTS TO SEASON THE MUSHROOM SOAKING LIQUID
- 1/2 + 1/3 cup of mushroom water
- 1/8 tsp of salt
- 1 tbsp of oyster sauce [Amazon Link:
- 1 tbsp of soy sauce
- Some white pepper to taste [Amazon Link:
INGREDIENTS TO COOK THE TOFU
- 1/3 cup + 1 tbsp of the seasoned mushroom water
- 2.5 tbsp of oil to pan-fry the tofu
INGREDIENTS FOR THE GRAVY
- 1 tsp of oil
- 2 cloves of garlic, grated
- Few pieces of hot chilies, chopped
1.5 tsp of the white part of spring onion (reserve the green part for garnish)
- 1/2 cup + 1 tbsp of the seasoned mushroom water
- Cornstarch water (1.5 tsp of cornstarch + 2 tsp of water)
INSTRUCTION
- Soak the shitake mushrooms with 1/2 cup +1/3 of a cup of water 4 hours in advance. Slice and dice the mushroom. Save the soaking liquid for later.
- In a big mixing bowl, add in 5.5 ounces of ground pork, 3/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of soy sauce, 2 tsp of Chinese cooking wine, the mushroom and 1/4 cup of spring onion. Mix the filling until well combined. Stir it within one direction for 3-5 minutes. Throw and beat the filling to develop the texture.
- Cut the tofu into cubes. Then use a dining knife to make tofu containers. Stuff the tofu with the pork filling.
- Make a sauce: add 1/8 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and some white pepper to taste. You can also use black pepper. Mix it well. Once you can not find any oyster sauce lumps, take out 1/3 cup + 1 tbsp of the sauce to another bowl. That is for cooking the tofu. There should be 1/2 cup + 1 tbsp of the liquid left which is for making the gravy. Don’t mess it up because the amount is different.
- Add some oil to your frying pan. Don’t need to wait for it to get hot. Just directly place in the tofu - filling side down. Tofu is basically protein and water cubes, If you put it in while the oil is hot, you will get hurt by the splashing. Just let it fry on one side until the filling is golden brown. It will take about 4 minutes on medium heat. Then you can flip them over let it fry the other side. You can brown one side or all the surface. I did 3 sides. One thing I will like to mention. When your hand is above the frying pan and busy flipping the tofu, you can turn off the heat for a second to avoid oil splashing. Because tofu produces liquid while frying, that causes lots of splashing and it hurts.
- Flip the tofu back to filling side up. I know, it looks like lots of chopstick work. Well, now it is time to practices. Pour in the seasoned mushroom liquid that we prepared for cooking the tofu. Cover it. Keep the flame on medium and wait until all the liquid is gone. If your lid is completely sealed, you need to leave a small gap so the steam can escape. Turn off the heat and take out the tofu. Set that aside and we are going to make the gravy.
- In a sauce pot, add some oil, along with some grated garlic and some diced white parts of spring onion. I reserved the green part as garnish. I also like to add some hot chilies. This is optional. If you don’t eat spicy food, you don’t need to add it. Stir until fragrant. Pour in the liquid we made before. Bring it to a boil. Then add in some cornstarch water to thicken it (1.5 tsp of cornstarch + 2 tsp of water) and your gravy is done. Pour it over the tofu. Sprinkle some spring onion for garnish and serve.
Vegan Chiles Rellenos Part 1
Please use gloves before cutting and deseeding and removing the veins of the chiles. This was very delicious.