TOFU IN AGRODOLCE SUPER SAPORITO #Shorts
Il TOFU ti ispira ma non sai mai come cucinarlo? Provalo IN AGRODOLCE, con la ricetta di Andrea Capodanno: una ricetta vegan completa e saporita!
INGREDIENTI:
200 gr di Tofu (2 panetti)
2 cucchiaini di Amido di Mais
3 cucchiai di Salsa di Soia
1 cucchiaio di Sciroppo d’Acero
1 bicchiere di acqua (circa 100 gr)
PROCEDIMENTO:
Prendi il panetto di tofu e asciugalo con un panno pulito, aiutandoti con dei pesi. Poi taglialo a cubetti e mettili in una ciotola aggiungendo un cucchiaio di olio extra vergine d’oliva e un cucchiaio di amido di mais. Fallo abbrustolire in padella e mettilo da parte. In un’altra padella fai scaldare un filo di olio di oliva e uno spicchio d’aglio schiacciato, nel frattempo in una ciotolina mescola l'amido di mais con la salsa di soia, lo sciroppo d'acero e un bicchiere d'acqua. Versa la salsa nella padella con l'olio e l'aglio e lascia che si addensi. Infine aggiungi il tofu, lascialo insaporire e componi il piatto con riso basmati, cipollotto e semi di sesamo.
#giallozafferano #giallozafferanoprovacose #giallozafferanoshorts #ricettefacili #ricetteveloci #tofu #agrodolce #vegan #ricettevegane #secondiveganifacili
Come cucinare con il Tofu | 4 ricette facili, buone e veloci
Tofu spalmabile:
Tofu alla pizzaiola:
Pesto con spinaci e tofu:
Cotolette di tofu:
Iscriviti al canale:
Scopri tutte le nostre ricette:
In questo video vi mostriamo come cucinare il tofu in 4 modi.
Fateci sapere quale è la vostra ricetta preferita!
CAPITOLI
0:00 Introduzione
0:07 Tofu spalmabile
3:03 Tofu alla Pizzaiola
4:48 Variazione di tofu: padella, al forno
5:29 Spaghetti tofu e spinaci
7:21 Cotelette di tofu e spinaci
8:59 Come modellare i cotelette di tofu
11:02 Outro
Filmed and edited by Louise
Fatto in Umbria con ❤
Nico & Louise :-)
crostini patate e tofu
Con questa ricetta ho iniziato a pensare alla Pasqua. Lo so che manca più di un mese, ma seguendo il mio buon proposito per il 2020, vorrei organizzarmi evitando di fare corse dell'ultimo minuto. Per l'aperitivo o l'antipasto del pranzo della festa ho pensato a questi crostini di patate. Patate e non pane, perchè ormai tra le persone che mi sono vicine sono diverse quelle che sono intolleranti o che proprio non possono mangiare il glutine. Per andare incontro a coloro che non tollerano il lattosio ho scelto di farcire i crostini con del tofu e della crema di soia.
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unbiscottotiralaltro.com
Grazie e a presto!
#glutenfree #senzaglutine #vegano #vegan #fingerfood #aperitivo #antipasto
Restaurant Style Recipe! Quick Braised Tofu Pot 速炖豆腐锅 Chinese Lunch / Dinner One-Dish Meal
This Quick Braised Tofu is a super yummy and nutritious dish for lunch or dinner. This Chinese dish is typically served at our zichar stall in Singapore but they usually serve this dish on a sizzling hot plate to make it even more appetising.
See the ingredient list below for your easy reference.
Can't get hold of egg tofu? Here's an easy way to make it from scratch!
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Quick Braised Tofu Pot 鸡蛋豆腐锅
Ingredients:
Serves 3 - 4 pax
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320g (11.29 oz) egg tofu (or firm tofu)
1 shallot (chopped)
1 thumb-sized young ginger (chopped)
3 cloves garlic (chopped)
2 Chinese dried mushrooms (rehydrated & cut)
2 tablespoons spicy broad bean paste
0.5 tablespoon black bean paste
200g (7.05 oz) minced pork (can use minced chicken)
0.5 tsp sugar
60g (2.12 oz) carrots (sliced)
250ml (8.45 fl oz) water (feel free to add a little more water for slightly more sauce)
100g (3.53 oz) prawns (deshelled & deveined)
60g (2.12 oz) snow peas (can also replaced with broccoli)
Some cornstarch solution
1 beaten egg
1 tablespoon Chinese cooking wine - Shaoxing Huatiao wine (optional but recommended)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Chinese dried mushrooms
Spicy broad bean paste
Black bean paste
Cornstarch
Chinese cooking wine
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Non-stick deep-frying pan
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Super Easy Braised Egg Tofu w/ Minced Meat from Scratch 红烧自制鸡蛋豆腐加肉碎
One Pot Wholesome Braised Tofu w/ Chicken 豆腐鸡煲 Chicken Tofu (Beancurd) Pot
Yummy Steamed Tofu w/ Minced Pork Sauce 豆腐蒸肉饼
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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!
Vegan Laab Recipe (Corn & Tofu Laab) ลาบเต้าหู้ | Thai Vegan Salad - Hot Thai Kitchen
I really surprised myself how well this dish turned out! I made a vegan version of laab, a northeastern Thai salad normally made with ground meat, using leftover pressed tofu and corn, and it turned out so well I had to share! Perfect as an appetizer, served with some lettuce leaves and eaten as a lettuce wrap. It's also low carb and super healthy for those of you who might be on an eat healthy new year resolution!
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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
High Raw Tofu Chopped Salad  | tofu recipes | vegan antipasto recipes
This tofu and raw vegetable combination with a herb dressing is one of my favorites. I don’t have to re-heat it and it’s a potluck people-pleaser.
Ingredients:
3 boxes firm tofu, pressed and cut into cubes
1 small red onion, peeled and chopped
1 large, peeled carrot, diced
1 cored and seeded red bell pepper, diced
1 peeled cucumber, diced
2 stalks celery, diced
1 tomato, diced (only add if you love tomatoes)
1/3 cup sliced black canned olives
¼-1/3 cup garlic stuffed green olives, sliced
¼ cup chopped jarred mild jalapenos
¼ cup coconut aminos
2-3 red wine vinegar
1 tablespoon balsamic vinegar
½ tsp. mustard powder
¼ tsp smoked paprika
1 tsp oregano, dried
½ tsp dill, dried
¼ tsp crushed red pepper flakes
¼ tsp paprika
½ tsp freshly ground black pepper
Put all ingredients in a large glass bowl in order above, mix with a spoon to incorporate the seasonings and to distribute the various vegetables, herbs and spices. Cover and place in the refrigerator to let marinade for about 2-3 hours. Mix again before serving.
Serve with your favorite pasta, 1 peeled zucchini, noodled; or by itself.
Photo shown is Tofu Chopped Salad over one spiralized zucchini and one spiralized carrot.
my website: TheHighFiveDiet.com