Delicious Crispy Soy Garlic Tofu
Crispy Soy Garlic Tofu. Crispy tofu pan fried in a garlicky, savoury umami based sauce. This tofu dish is so good it may convert the people in your life to enjoy it! Recipe:
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tags: soy garlic tofu marinade, soy garlic tofu stir fry, soy garlic tofu recipe, garlic tofu recipe, asian garlic tofu, garlic tofu chinese, garlic tofu fried
#tofurecipe #tofu #asiantofu #chinesetofu #garlictofu #chinesefood #chineserecipe #tofurecipes #asianfood #asianrecipe #asianrecipes #food #recipe #recipes #cooking #cookingchannel
BROCCOLI with MUSHROOM RECIPE in GARLIC SAUCE | Easy To Cook
Hello everyone welcome to my little kusina hotpot. And for todays episode i will cook Broccoli with Mushroon in Garlic sauce. In this episode I used canned mushroom.
#broccoli #mushroom #broccolirecipe #mushroomrecipes
Ingredients
Broccoli
mushroom/fresh mushrooms
FOR SAUCE
1whole garlic (minced)
oyster sauce
cornstarch/ slurry
water
ground pepper
salt
cooking oil
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BROCCOLI and TOFU :
BROCCOLI SALAD:
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TOFU AND MUSHROOMS WITH OYSTER SAUCE || Simple and Easy Recipe
#TofuandMushrooms#TofuwithOysterSauce#tofu#oystersauce#tokwa#tofu#tokwarecipe#tofuinoystersauce#howtocooktofu#howtocooktokwa#tofuandmushroomsstirfry#panlasangpinoy#Tofurecipe#howtocooktofuwithoystersauce#tofuwithoystersauce#tofudishes#oystersaucerecipe#friedtofu#sizzlingtofu#tofurecipes#yummy#tofuinOysterSauce#tofudish#tofuinoystersauce#Food#Cooking#SimpleRecipe#Easyrecipe#stirfriedtofu#quickandeasyrecipe#lutongbahay#recipewithoystersauce#stirfrytofu#substitutetopork#howtocook#howtomake#howtoprepareeasydish#soyummy#negosyorecipe#patoknanegosyo#murangpuhunanrecipe#negosyoidea#gawinmoitongnegosyo#pulutan#pulutanrecipe#foodiepinoy#pinoyfoodie#howtocookfilipinofood#filipinorecipe#pinoyrecipe#howtocooktofuoystersauce#pinoyrecipewithtofu#easypinoyrecipewithoystersauce#easypinoyrecipewithtofu#pinoyfood#lutongpinoywithtofu#pinoycooking#philippinefood#filipinocooking#howtocook
TOFU AND MUSHROOMS WITH OYSTER SAUCE || Simple and Easy Recipe
Ingredients:
2 packs Tofu(4pcs per pack)
3 cloves garlic
1 red onion
1 can(400g) jolly mushrooms
1 pack(150g) oyster sauce
1 tbsp cornstarch with 3 tbsp water
1 tbsp sugar
1/8 tsp chili flakes
Salt and pepper to taste
1/4 cup water
Cooking oil for frying
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Stir Fried Japanese Mushroom with Beancurd (Tofu) | Healthy Meal | Vegan and Vegetarian Meal
Hello everyone
I am sharing with you today a very simple and delicious cooking with Japanese Bunashimeji Mushroom with Pressed Beancurd or some of you may like to call it Tofu. This is suitable for all vegans and also for the vegetarians. It's healthy and nutritious enough for a balance meal. As all of us knows that mushrooms are consider as Super Food packed with loads of nutrients, minerals and vitamins. Not to mentioned, beancurd too is packed with protein and all goodies to keep us healthy.
Who doesn't want to be healthy and live longer in this life, so do check out this video and find the full recipe in it.
I love to have my vegan / vegetarians meals to keep me fit and healthy. Cutting off especially on red meats are always on my top list. I hope and pray that all of you my friends here to stay healthy and fit all times.
I really hope you will like this healthy and delicious dish. Do continue your support by subscribing to my Youtube channel and do click on the notifications button too to as not to miss my sharing on home cook meals that are not only easy to cook but also healthy.
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Fried Tofu With Spicy Teriyaki Glaze - How To Series
This dish is one of the Master Sushi Chef Hiroyuki Terada's best creations ever, and if you try this at home, you too will be amazed at how easy and amazingly delicious it is.
The best part of this recipe maybe that all ingredients can be found at your local supermarket, but if you can't find the Sambal, use another type of hot sauce, such as Tabasco or Sriracha. There is no set hot sauce that you must use so give some different ones a try yourself.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
XO Sauce Braised Bean Curd with Mushroom| XO酱菌菇豆腐煲| 鲜香家常菜|菌菇豆腐煲 |Tofu with Mix Mushroom|豆腐煲EN/CH SUB
XO Sauce braised tofu with Mushrooms (Bean Curd/Firm Tofu)
Easy to make and full of taste. Typical oriental flavour clay pot tofu that will shake your tongue for joy.
Ingredient:
• Firm Bean curd, cut into 2cm and deep-fry 2 pc
• Shimeji mushroom 1 bunch.
• King Oyster mushroom 170g Slice
• Soaked shitake mushroom 5 pcs cut in to half.
• Carrot 65g
• Sweet peas 15 pcs
• XO Sauce 1 tbsp
• Light Soy Sauce 2 tbsp
• Cooking Wine 2 tbsp
• Sesame Oil3 g
• White Pepper Powder2 g
• Fine Sugar 1 tsp
• Chicken Stock powder 1 tsp
• Oyster sauce 2 tbsp
• Water half cup
• Fresh Garlic 5 clove, slices
• Ginger slice few
• Spring Onion 1 stalk white part cut into 4cm few
• Spring Onion leave thin slice
• Cooking Oil
• Corn starch half tbsp
INSTRUCTIONS
1. Cut the bean curd into pieces. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.
2. Left 2 tbsp deep fried oil in the wok. Heat up the wok Stir-fry the slices garlic and slice ginger until aromatic and toss in all the mushroom, do a quick stir before adding the XO sauce turn to high heat stir- fry until fragrant. Add all seasonings and fried bean curd carrot. Add in water and stew for 2 minutes, last add in the sweet peas bring to boil then add in the corn starch water to thicken the sauce. Transfer the dish in to the heated clay pot. Garnishing with chopped spring onion, add-in 2 tablespoon of shao Xin wine then cover the clay pot with its cover. Lower the heat to low and let it braise for 10 minutes.
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