Super Easy Chinese Sizzling Egg Tofu Recipe 铁板豆腐 Singapore Style Stir Fry Hotplate Tofu
This Stir Fry Tofu is a really yummy zichar style recipe. In Singapore, it's widely known as hotplate tofu 铁板豆腐 because it is stir fried separately and then served on a hot plate for the wonderful sizzling effect.
Refer to the ingredient list below or go to our website
for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4- pax
Minced meat recipe:
====
220g of minced pork
1 tablespoon of oyster sauce
1 teaspoon of cornflour
A few dashes of white pepper
Deep fry 2 tubes of egg tofu
Ingredients for stir fry
====
Some cooking oil
3-4 cloves of garlic - chopped
1/2 a yellow onion
2 pieces of Chinese mushrooms
1 teaspoon of black bean sauce 黑豆酱
2 teaspoons of Chinese spicy fermented soybeans 豆瓣酱
1 teaspoon of Spicy chilli sauce 香辣酱
12 pieces of snow peas
1 cup of water
6 mid-sized prawns
1/2 teaspoon of sugar
1 tablespoon of Chinese cooking wine
Some cornstarch solution
1 egg
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Looking for some of the things or ingredients we used in our videos but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite Wok Pan
Cooking oil
Cast Iron Wok
Oyster sauce
Cornflour
Cooking oil
Black bean sauce 黑豆酱
Spicy fermented soybean 豆瓣酱
Spicy chilli sauce 香辣酱
Chinese cooking wine
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If you like this recipe, you might like these too:
Thai Steamed Fish with Garlic & Lime 酸辣泰式蒸鱼
Stir Fry Fish w/ Ginger & Spring Onion 姜葱鱼片
Cod Fish in Hong Kong Sauce Recipe 港式油浸鳕鱼
Singapore Teochew Fish Porridge 新加坡潮州鱼粥
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
How To Make Any Recipe Whole Food Plant-Based Vegan | WFPB
Welcome to Plant-Based with Jeremy! In this magical episode, we're diving into the world of Whole Food Plant-Based (WFPB) goodness. Join us as we uncover the secrets of transforming any recipe into a nutrient-packed, flavor-filled masterpiece without compromising on taste or health. Get ready to wave your kitchen wand and create dishes that are not only delicious but also kind to your body and the planet!
????????️ In this video, we'll cover:
- What is a WFPB Diet and its benefits
- Understanding Whole Food Plant-Based substitutes
- Swapping out animal-based and processed ingredients
- Mastering the art of oil-free cooking and baking
- Q&A and interaction with our vibrant community
Whether you're a plant-based newbie or a seasoned pro, this video is your guide to adding a sprinkle of WFPB magic to your culinary creations. Join us on this journey towards a healthier, more sustainable lifestyle, and let's make every meal a celebration of nature's goodness!
???? Have questions, suggestions, or your own WFPB transformation stories? Share them in the comments below! Let's build a vibrant community of plant-powered foodies.
???? If you enjoyed this video, don't forget to hit the thumbs up button, subscribe for more WFPB recipes and tips, and ring the notification bell so you never miss a delicious update. Together, we're creating a greener, tastier world, one recipe at a time!
CHAPTERS
00:00 - Intro
01:24 - What is WFPB? (Whole Food Plant-Based)
02:55 - Health Benefits of Eating Whole Food Plant-Based
03:56 - Common Myths of Whole Food Plant-Based
05:02 - The Importance of Whole and Minimally Processed Food
06:55 - The Importance of Fibre to Health
07:43 - Whole Food Plant-Based Substitutes
09:10 - Plant-Based Dairy Substitutes
11:07 - The problem with processed ingredients
12:34 - Converting any recipe into WFPB (Whole Food Plant-Based)
17:20 - Flavour Boosters
LINKS
How I Lost 160 Pounds -
My Website with Recipes -
Plant-Based on a Budget -
Build Your Own Veggie Burger -
Make Your Own Oat Milk -
The Best Vegan Cheese -
If you like this video consider leaving us something in our TIP JAR:
Follow our Journey:
WEBSITE –
FACEBOOK –
INSTAGRAM –
TWITTER –
YOUTUBE -
PINTEREST -
OTHER LINKS YOU MIGHT ENJOY:
How I lost 190 Pounds -
How to Start to Working Out -
Do We Need Oil? -
How Much Should I Weigh?
How to Make Your Own Veggie Burgers -
Gluten-Free Pancakes & Roasted Fruit -
Plant-Based Instant Pot Curry -
Oil-Free Granola -
Daily Detox Drink -
----
NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.
25 Resep Rumahan Mudah dan Enak | Kompilasi Video Masak Maya Lyfe di 2023 | ASMR Silent Cooking Vlog
1 tahun sudah berlalu dan kita sudah memasuki tahun 2024.
Terima kasih sudah menjadi bagian dari perjalanan menakjubkan channel ini di tahun kemarin, semoga tahun ini semakin baik ya untuk kita semua.
Di video ini saya menggabungkan 25 resep masakan yang saya masak di tahun 2023, semoga menginspirasi kamu untuk selalu mencari kebahagiaan kecil dimulai dari rumah kita sendiri dan sebagai penyemangat untuk memulai tahun yang baru ini dengan baik.
Happy new year 2024 dan semoga sukses dan kebahagiaan selalu menyertai kamu semua di tahun ini.
Music by Epidemic Sound
Mau coba gratis? Gunakan kode referral saya untuk mendapat 8$ credit.
Contact me
???? hello.maya.lyfe@gmail.com
SPICE UP your weekly menu with this quick + easy Noodles Recipe
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
NEW Trader Joe's Grocery Haul + EASY MEAL IDEAS!
In this grocery haul I'm showing you everything I picked up at Trader Joes, along with some easy vegan recipes and meal ideas to give you some healthy eating inspiration! Thumbs up if you love grocery hauls!
Subscribe to my channel here ↠
RECIPES IN THIS GROCERY HAUL VIDEO:
Sichuan Dumplings: (not vegan but use the sauce for vegan dumplings)
The one I made was is as follows:
Makes enough for 8 dumplings
1 tbsp chili onion crunch
2 tbsp low sodium tamari (or soy sauce)
2 tsp white rice vinegar
1 tsp toasted sesame oil
scallions and sesame seeds for serving
Broccoli Spinach Soup:
Vegan Pumpkin Soup:
Vegan Pumpkin Bread:
Warm Kale Salad Recipe:
Easy Tahini Sauce Recipe:
Easy Fried Rice:
Chocolate Covered Oreos Recipe:
Everything Bagel Breakfast Burrito Boats:
B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com
M U S I C
Epidemic Sound
I hope you enjoy this Trader joe's grocery haul!
VEGAN Otak Otak with NO FISH. So full of flavour | Malaysian style!
Let me show you how to make Malaysian otak otak VEGAN, with no fish, or eggs! Instead we'll be using 2 different kinds of tofu to mimic the texture of otak otak. It's so savoury, and so full of flavour - just like the original one!
❤️ Subscribe -
???? Mushroom Seasoning -
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____________________
Vegan Otak Otak
✍️ Full written instructions:
Spice Paste:
6 kaffir lime leaves (daun limau purut)
4 shallots
4 cloves garlic
5 red chilies
5 dried chilies, soaked
3 lemongrass
1 inch galangal
1 inch turmeric
1 sheet of roasted seaweed (nori)
3 candlenuts (buah keras)
2 tsp coriander seeds
1 tsp white peppercorns
1/2 cup or 125ml water
Salt to taste
400g (5 blocks) firm tofu, frozen then thawed
300g smooth, silken tofu
1 tbsp or 10g corn starch
1 1/2 tbsp mushroom seasoning -
1 tbsp oil
60ml coconut cream
2 tbsp rice flour