VEGAN KKANPOONG TOFU SPICY AND CRUNCHY GARLIC TOFU!
Spicy & Crunchy Garlic Tofu (VEGAN Kkanpoong Tofu)
You can find the full recipe here:
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You can find some of the ingredients for this dish here:
Potato Starch:
Korean Pepper Powder (Gochugaru):
Gluten Free Soy Sauce:
Mirin:
Dried Red Chilis:
Sesame Oil:
You can find some of the kitchen equipment I used for this video here:
Tofu Press:
Zwillig Henckels Knife:
Ballarini Pan:
Iwatani Portable Stove:
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Canon EOS 5D Mark IV:
Canon EOS 5D Mark III:
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TOFU RICE - Mrs Vahchef
Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women
This is a simple vegetarian dish together with tofu in just few minutes.
Ingredients:
Oil 2 tsp
Onion 1
Salt to taste
Capsicum(chopped) 1
Potatoes(chopped) 1
Carrot(chopped) 1
Turmeric ½ tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Red chilli powder 1 tsp
Tofu(chopped) 1 cup
Boiled rice 2 cup
METHOD:
Add some oil in a pan and add onion, salt, capsicum, potatoes, carrot, turmeric and saute it till it’s 80% cooked.
Now add coriander powder, cumin powder, red chilli powder, tofu and mix it properly.
Now add boiled rice and mix thoroughly.
Switch off the flame and serve hot in a plate or pack in your kid’s lunch box.
Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With
Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►►
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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Zesty Tofu Rice Bowl (Easy One Pot Vegan Recipes) ???? Super Tasty High Protein Vegan Food
Tofu is a good source of protein and is one of the main ingredients in this zesty vegan rice bowl recipe.
➡️ In this recipe, I form a thick paste with strained tomatoes and a mix of onions, garlic, oregano, rosemary, thyme, cayenne pepper, and more.
Then I steam the basmati rice on the pan till it is cooked then I add the fried tofu to complete the dish.
This is a very easy recipe if you're bored with your usual rice bowls.
➡️ This healthy and protein-rich vegan rice dish can serve as a snack or a stand-alone dinner. Add a twist to your regular rice bowl by using this savory tofu rice recipe that can even be enjoyed even by your non-vegan friends.
???? What do you usually pair your rice bowls with? Let me know in the comments section below.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
400g Firm Tofu (I have used organic non-gmo tofu)
1+1/2 Cup / 300g White BASMATI Rice
(Wash the rice thoroughly until water runs clear and Soaked for 30 minutes)
3 to 4 Tablespoons - Light Olive oil for frying tofu and Onions
1+1/2 / 200g Cup Onion - finely chopped
1 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Rosemary
1/2 Teaspoon Dry Thyme
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
Salt to taste (I have added total 1+ 1/4 Teaspoon of Pink Himalayan salt)
1 Cup / 250ml Strained Tomatoes / Passata / Tomato Puree
2 Cups / 500ml Vegetable Broth
(the above quantity of broth will give you chewy rice, however, if you like your rice slightly soft use
2+1/4 Cups / 525ml Vegetable Broth)
Garnish:
1/4 Cup / 10g Parsley
Ground black pepper to taste (I have added 1/2 teaspoon)
▶️ METHOD:
Wash the basmati rice thoroughly until water runs clear and then soak for 30 minutes. Remove the tofu from package, drain the water and dab it with a paper towel. Cut it into cubes and allow it to sit on a paper towel to drain any excess water.
To a heated pan add the oil. Add the tofu, salt and lightly fry one side for about 2 to 3 minutes on medium heat. Flip and fry the other side as well. Remove from the pan and set aside.
To the same pan add the onion, 1/4 teaspoon of salt and fry on medium-high heat until the onion starts to caramelize. Now reduce the heat to medium and add the chopped garlic, oregano, rosemary, thyme, cayenne pepper and fry for another one minute or until fragrant.
Add the strained tomatoes, mix well and fry until it forms a thick paste and the oil starts to separate. Drain the rice and transfer to the pot. Add salt, vegetable broth and mix well. Bring to a GENTLE/MILD SIMMER (please note we do NOT want to boiling the broth here).
As soon as the broth starts to simmer, cover the lid right away and reduce the heat to low.
Cook for about 20 minutes on VERY LOW HEAT, we are just trying to steam the rice here, so if the heat is higher then the rice at the bottom of the pan will burn. Once the rice is cooked, turn off the stove and remove the pot from heat. Add the fried tofu, parsley and mix very gently as the rice is fragile at this point and we don't want to break it. Cover and let it rest for 4 to 5 minutes before serving.
▶️ IMPORTANT TIPS:
- Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
- This recipe uses White Basmati Rice, if you are using a different kind of rice adjust the water and cooking time accordingly
- Get rid of excess moisture by dabbing the tofu and allow it to sit on paper towel
- Make sure to fry the tofu lightly on both sides. DO NOT fry it for too long otherwise the tofu will turn rubbery (unless preferred)
- Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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