How to make dried bean curd dessert soup (腐竹糖水)
In this video, I will teach you how to make traditional Hong Kong style dried bean curd dessert soup (腐竹糖水). Bean curd is made of soy beans and it has a fragrant flavor. You can eat this cold as well as warm. If you think it is too sweet, you can add more water or add refreshing ice cubes in the summer.
Tofu with lemongrass and coconut cream | Vegan tofu coconut curry recipe
Here's how I made the tofu with lemongrass and coconut cream. This is a vegan tofu coconut curry recipe made without milk, yoghurt or garlic. Its simple to make and there are no complex spices or ingredients.
Ingredients I used to make this creamy coconut tofu recipe.
- Regular Tofu 400g cut into squares or triangles
- 1 peeled and chopped lemongrass and 15g of ginger
- 2 chopped green chillies
- 1 tomato pureed
- 1 tin of store bought coconut cream (150g)
- Sugar and Salt to taste
- Turmeric and Chilli Powder - 1 tsp each
- Coriander Powder 1 tsp
- Cooking Oil
- 2 or 3 lime leaves
Steps:-
- Firstly, heat a few tbsps oil in a hot wok. Sprinkle 1 tsp of salt and fry the tofu pieces until golden brown. The tofus can be grilled as well if that's what you prefer
- Remove the tofus and keep aside
- Add the chopped green chillies along with the lemongrass and ginger paste
- Cook for a minute on high heat before adding the pureed tomato
- Add 1 tsp each of turmeric and coriander powder and give it a good mix
- Add the chilli powder (1 tsp) and mix again. Add 1 tsp salt
- When oil seperates, add the coconut cream and give it a good stir
- Add a couple of lime leaves and 1 tsp sugar and mix again
- After about a minute, add the fried or grilled tofu pieces
- Cook for about a minute and the vegetarian tofu coconut curry is now done!
Tofu Mushroom Coconut Soup | Vegan Recipes
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Tofu Mushroom Coconut Soup | Vegan Recipes
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Coconut Curry Ramen Noodle Soup with Crispy Tofu | Vegan / Vegetarian Recipe
✿ Veganlovlie Recipes / Ramen Noodle Soup with Crispy Tofu - Vegan : Step up from your curry flavoured instant or pot noodle with this hearty coconut curry ramen noodle soup with crispy seared tofu, medley of vegetables, enochi mushrooms and chayote/daikon radish dumplings. This elaborate filling bowl comes ready in just about 40 minutes.
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This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
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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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Thai Coconut Soup with Tofu and Rice
A savory coconut creamy broth, swirls of chili oil floating on top, beautiful veg and cubes of flavor-soaked tofu, and a pile of steamy rice at your service.
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