Quick Tofu Chilli | Chilli Tofu Recipe | Easy Tofu Recipe | Recipe's by Rubi
Quick Tofu Chilli | Chilli Tofu Recipe | Easy Tofu Recipe | Recipe's by Rubi
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Recipe's by RUBI
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PAN FRIED MASALA TOFU | SUPER QUICK & EASY TOFU RECIPE
Pan Fried Masala Tofu Recipe - Tofu Recipe Indian Style - Quick & Easy Tasty Tofu Recipe
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This tofu recipe is extremely easy to put together. Just mix the ingredients and fry them and in less than 10 minutes you have this extremely delicious tofu that you can serve as an appetizer or snacks or as a side with the main meal.
Ingredients Required For Making Fried Masala Tofu - serves 5 to 6
* 1 lb/454 gm firm/extra firm tofu. Can also use paneer instead of tofu but in that case skip the step of wrapping in paper towels and putting a weight on top, just go straight to applying the masala paste.
* 1 heaped tablespoon plain unflavored yogurt
* 2 teaspoons any curry powder. Home made Curry Powder -
* 1 teaspoon kashmiri red chilli powder(adjust proportion according to your preference). Please note that store bought curry powder already has added chilli powder so please leave out kashmiri chilli powder in that case.
* 1/2 teaspoon turmeric powder
* 1/4 th teaspoon garam masala powder.
Home made Garam Masala -
* little less than a teaspoon of salt or to taste
* 1/4 th/1/2 teaspoon sugar/honey/maple syrup (optional)
* 1 & 1/2 teaspoons blanched almond flour/gram flour(besan)/cornstarch(cornflour)
* 1 teaspoon oil for mixing with tofu + 1 tablespoon for frying
* chopped coriander leaves for garnish along with few drops of lemon juice(optional)
**Points to note -
* Please use a non stick pan for this recipe
* Always use firm/extra firm tofu for this recipe. If the tofu that you buy comes dipped in water, please discard that water, carefully rinse the tofu under cold tap water, wrap it with a 2 or 3 thick paper towels. Then put it on a colander with a weight on top for about half an hour to an hour.
* You can marinate the tofu for an hour to overnight if you have time on hand.
* You can even use a teaspoon of ginger garlic paste.
* Fry the tofu in a single layer and fry them in batches if your pan is small
* Do not slice tofu too thin
* Apply masala with your fingers
* Do not fry on very high heat as that will burn the masala. At the same time frying it for a long time will destroy all the flavors. As soon as they turn little golden brown take them off heat.
* Tastes best the day it is made
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
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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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Crispy Sweet Chili Puffed Tofu! ???? Only 3 Ingredients!
This tofu will blow your mind! It's crispy, chewy, sweet, salty and spicy. It's no wonder this is my number 1 requested recipe. I haven't made a video on it yet because it is just too easy and I didn't think it needed one.... but it does. It deserved its own dedicated video. Heck, it probably deserves its own channel. The crispy tofu channel... hey I think I'm on to something.
It's obviously not the healthiest tofu ever, but I guarantee it's going to be the tastiest.
My Szechuan Beans Recipe Video:
Let me know your thoughts down below!
Sweet Chili Puffed Tofu
2 Packages of puffed tofu
1/2 cup of sweet chili sauce
2 tbsp everything bagel seasoning.
In a large mixing bowl add the sweet chili sauce to the puffed tofu and mix well.
Sprinkle the everything bagel seasoning (or just use garlic powder/onion powder, sesame seeds and rock salt)
Place in air fryer or in the oven and cook for 15-20 minutes until golden brown.
Make sure to mix and flip the pieces every 4 minutes for even cooking.
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0:00 Intro
2:05 How to make Crispy Sweet Chili Tofu
5:40 The taste test
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VEGAN KKANPOONG TOFU SPICY AND CRUNCHY GARLIC TOFU!
Spicy & Crunchy Garlic Tofu (VEGAN Kkanpoong Tofu)
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Mirin:
Dried Red Chilis:
Sesame Oil:
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How to Make Tofu Chili
FULL RECIPE BELOW
Wanting to try something different for dinner? Why not check out LearnToCook's vegetarian tofu chili.
Check out more from LearnToCook.com at
TOFU CHILI RECIPE:
Ingredients:
1 tablespoon olive oil
1 cup onion
2 tablespoons minced garlic
1 package firm tofu
1 red pepper (medium diced)
1 green pepper (medium diced)
1 8oz can tomato puree (or fresh pureed concasser)
1 8oz can tomato diced (or fresh concasser)
1 tablespoon Worcestershire sauce
2 teaspoons smoked adobo powder
2 tablespoons coco powder
2 teaspoons cumin
1 can of your choice beans, drained (optional) (Chickpeas)
to taste chili powder
Directions:
1. Crumble tofu in a medium sized bowl to desired consistency. Add tomato puree and diced, soy sauce, Worcestershire sauce, coco powder, smoked adobo powder, cumin, and chili powder (optional) and stir to mix thoroughly. Cover and store in fridge for 30 minutes to 1 hour to allow the tofu to soak up the different flavors.
2. After the tofu has had time to marinade, begin the remainder of the recipe. Warm the olive oil in sauté pan over medium heat. Add onions and garlic and sauté until transparent. Add peppers and sauté, add tofu mixture and beans, and stir to combine onions. Cook for at least 30 minutes. Serve warm and enjoy! Feel free to sprinkle with your favorite vegan cheese and/or sour cream (or dairy if you don’t want to go vegan). You can also serve over brown rice or pasta, or just eat as is (which is my favorite option).
NOTE: This chili is meant to be a thicker consistency, not soupy like many traditional chili tends to be. But if you prefer a soupy chili, try adding up to a can of tomato sauce to when you combine all ingredients in the pan, and allow everything to simmer for 10 minutes or so. You can also add peppers, tomatoes, or corn for a chunkier chili.
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