The MOST AMAZING Crispy General Tso’s Tofu you’ll BATTER UP for
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LAY HO MA (how's it going in Cantonese)! Strap on your seatbelts because this extraordinarily crispy recipe will have you jumping out of your seat (and into the kitchen that is)! Join me in this episode and learn how to make the most amazing and tasty Chinese style General Tso's tofu recipe. Let's begin!
General Tso's Tofu Ingredients:
350g extra firm tofu
2 tsp soy sauce
2 tsp maple syrup
1 tsp toasted sesame oil
1 + 1/2 cup all purpose flour
3/4 cups water
2 1/2 cups avocado oil
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, break into medium bite sized pieces
2. Add the soy sauce, maple syrup, and toasted sesame oil to the tofu and toss to combine. Set aside and let it marinate for a few minutes
3. Set up a station of two plates, one for dry and one for wet. Add 1 cup of flour to the dry plate. Add 1/2 cup flour and 3/4 cups of water to the wet plate. Use a fork to dissolve the flour (you can add more flour or water to this recipe as needed)
4. Add half of the tofu to the dry plate and coat. Then, transfer the tofu to the wet plate and coat. Then, transfer back to the dry plate and coat again. Set the coated tofu pieces aside and repeat with the remaining tofu
5. Add the avocado oil to a frying pan and heat up on medium heat for a few minutes (stick a bamboo chopstick in the oil, if there's fast moving bubbles, it's ready)
6. Carefully place in half of the tofu pieces and fry for 4-6min. When they start to turn golden brown, carefully turn the tofu over. Fry the other side for 3-4min. Then, carefully transfer onto a cooling rack. Repeat with the remaining tofu
General Tso's Sauce Ingredients:
3 pieces garlic
small piece ginger
1 tbsp chili oil (
10 dried red chilies
1 1/2 tbsp maple syrup
1 tbsp plantbased oyster sauce
1 tbsp soy sauce sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tsp potato starch
2 tbsp water
2 tsp white sesame seeds
Directions:
1. Finely chop the garlic and ginger
2. Heat up a sauté pan to medium heat and add the chili oil, garlic, and ginger. Cook for a few minutes
3. Add the dried red chilies and sauté for a couple of minutes
4. Add the maple syrup, plantbased oyster sauce, soy sauce, dark soy sauce, and black vinegar. Stir and cook the sauce for about a minute
5. Make a slurry by combining the potato starch with the water. Then, pour the slurry into the sauce while stirring. If the sauce looks too thick, stir in a little more water
6. Add the crispy tofu and stir around to coat
7. Plate the tofu and garnish with white sesame seeds
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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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The quickest meal: Spicy Silken Tofu
My favorite lazy recipe (tbh hardly even a recipe). There are also different chilled tofu dishes in Japan, Korea, and China -- and sometimes they're also steamed, but I prefer the tofu cold ????
// INGREDIENTS //
- 12oz block of silken tofu
- 1 garlic clove, minced
- 2 green chilies, finely chopped (+/- based on how hot your batch of chilies is and how spicy you want the dish)
- 1 green onion, chopped
- 5 Thai basil leaves, chopped into thin strips (optional or you can sub with another herb like cilantro)
- 1/2 cup diced cucumbers
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp maple syrup
- 1/2 tsp chili oil (+/-)
// RECIPE //
1️⃣ In a small bowl, combine all your ingredients, except the cucumber and basil. Taste and adjust any seasonings as needed bc we all have different preferences!
2️⃣ Open your refrigerated silken tofu, and carefully place onto a plate. Drain any excess liquid from the plate.
3️⃣ Top with chopped cucumbers, basil, and the sauce. That's it! Slurp and enjoy
#tofu #coldtofu #shorts
The Best Vegan Chili Ever!!! - This Tofu Chili Recipe is a game changer!
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This is my most favourite vegan chili recipe ever! Unlike a lot of vegetarian chili recipes, this isn't just layers of beans. In my vegan chili recipe I dry season and then dry out tofu, and stir it into the chili. This make the tofu this amazing chewy, super satisfying chili that is above and beyond any meatless chili I have ever tried. I hope you love this recipe as much as I do!
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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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LOW-CALORIE HIGH-PROTEIN VEGAN tofu chili. HAVE YOU GRATED TOFU YET? You need to start-Make this now
The Best Tofu Chili recipe with 35 grams of plant-based protein, is comforting, and loaded with the delicious flavors of a traditional chili. The secret to the best vegan chili is crispy crumbled tofu. It adds a meaty texture and more protein and gives the chili a rich umami taste. (Gluten-free with an oil-free option.)
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Carnivorous Chili & Vegetarian Chili | Basics with Babish
Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This video is sponsored by Bounty Paper Towels.
Recipe:
Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish
+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu
+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish
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