How To make Fruity Tofu Cooler
3/4 c White grape juice
1 ts Sweetener
2 oz Silken tofu, rinse & drain
1/2 c Whole strawberries
2 Ice cubes
In a blender, combine the grape juice, sweetener, tofu & fruit. Blend for 30 seconds. Add the ice & blend until frothy. VARIATIONS: Replace the strawberries with the following: 1/2 banana
1/4 c blueberries
1/2 fresh mango
1/2 fresh peach
How To make Fruity Tofu Cooler's Videos
How to Make Agedashi Tofu (Deep Fried Tofu Recipe) | Cooking with Dog
How to Make Agedashi Tofu 揚げ出し豆腐の作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(serves 2)
300g Firm Tofu (10.6 oz)
5cm Daikon Radish (2 inch)
A piece of Ginger
4 Shishito Peppers
Potato Starch
Frying Oil
Shichimi - Seven Flavor Chili Pepper
- Sauce -
150ml Kombu & Bonito Dashi Stock (5.07 fl oz)
(Watch our Mizore Nabe video to make dashi stock from scratch or use packaged dashi)
2 tbsp Soy Sauce
2 tbsp Mirin
** A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
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※字幕を表示は動画下部にある [設定] アイコンをクリックして下さい♪
揚げ出し豆腐の作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! いつも応援していただき本当にありがとうございます!
材料<2人分>
木綿豆腐:1丁(300g)
大根:5cm
生姜:適量(敢えて書くなら親指の先大)
ししとうがらし:4本
片栗粉:適量
揚げ油:豆腐の半分がつかる程度の量
七味唐辛子:お好みで
<かけ汁>
だし汁:150ml(昆布とかつお)
(みぞれ鍋で作っただし汁を参考にして下さい。だしの素を使っても良いです。)
しょう油:大2
みりん:大2
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How to make the best vegetarian chili of your life
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
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*MY KITCHEN ESSENTIALS*
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03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
HOW TO EAT MANGO LIKE A PRO? #recipe #mango #popsicle #chinesefood #dessert #yogurt
Fresh Spring Rolls: Fried Tofu & Shrimp-Pork Version
Happy Summer!
Fresh Summer Rolls or better known as fresh spring rolls are here! A very delightful Vietnamese appetizer or dish to make. I'll be showing you my take on it and what I like to add into my spring rolls. We will make two versions today: One with fried tofu and the other one is the classic shrimp and pork one. And yes! We will be eating these with the classic hoisin-peanut dipping sauce. Once of my favorite dipping sauce to go with spring rolls. I'll be using the fresh tofu I made from the previous recipe/video I put out since it's the perfect texture and size to be put in the spring rolls. The amazing thing about fresh spring rolls is you have the freedom to put whatever herbs, vegetables, and protein you like. Yes, you can also cook the protein however you like. You can pan sear them instead of boiling them etc etc. So have fun and happy cooking! Hoping you all stay cool and healthy wherever you are :)
Special shoutout to Spoons and Beyond for reaching out and providing me with the amazing cutting board and cooking spoons. They make all their high quality products by hand. Their products are hand-sanded and handcrafted, finished with food safe mineral oil. They make them to last since there is nothing more annoying than having your cooking utensils break in the middle of cooking or have them be replaced often. Check out their instagram and Etsy shop here:
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ETSY:
WRITTEN RECIPE W/ DETAILED INSTRUCTIONS HERE:
FRESH TOFU VIDEO HERE:
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FROM:HER CHANNEL
Music by MYSM - Honeymoon At The Holiday Inn -
INGREDIENTS:
---HOISIN-PEANUT SAUCE---
1 cup hoisin (310g)
1 cup water (250ml)
1/3 cup creamy peanut butter (110g)
2 tsp sugar (12g)
1 tbsp distilled vinegar (18g)
1 tbsp shallot chopped (10g)
2 tsp sambal oelek (12g) [more or less]
Crushed roasted peanuts to garnish (up to 2-3 Tbsp)
---TOFU---
Extra firm tofu (pat dried)
3 Tbsp to 1/4 cup teriyaki sauce (I used Yoshida's)
Oil to fry
---BOILED PORK---
1.5 lbs pork tenderloin (or meat of choice)
2 liters of water
2 tsp mushroom seasoning (Po Lo Ku brand)
1 Tbsp salt
2 garlic cloves (smashed)
1 lemongrass (smashed)
---SHRIMP---
20-25 shrimps (w/ shell and head on)
---HERBS/VEGETABLES---
Thai Basil
Mint
Lá Tía Tô or Vietnamese Perilla leaf
Cilantro
Chives
Shredded carrots
Beansprouts
Lettuce leaf
---OTHERS---
Rice wrappers (Large size)
16oz bag dried vermicelli noodles (small size noodles)
Warm water to soak the rice paper
NOTE: Fresh spring rolls are best consumed the day of. Putting them in the fridge overnight will cause the rice paper and vermicelli noodles to harden. The rice paper may also break while they sit. Best of luck.
Boiling the pork and shrimp keeps the spring roll light and refreshing. You have the option to pan fry if you desire.
#Vietnamesefood #Southeastasianfood
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]
Whoever invented this smoothie combo… I hope their pillow is cold on both sides