???????? Mochi TOFU Donuts -- Pon de Ring -- Recipe & Taste Test
Donuts made with tofu? Soybeans? Mochiko? Yes and yes, and in the lovely shape of a lion's mane. ???? New videos every Thursday and Saturday 8 pm EST.
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300 g. silken firm tofu
130 g. cake flour
130 g. sweet rice flour
7 g. baking powder
60 g. sugar
Making Korean Donuts with my Brother:
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Making CHICKEN from TOFU - The Best VEGAN FRIED CHICKEN Recipe!!
You all wanted me to try it, Mary's Test Kitchen Vegan Fried Chicken! I tried her method for making the flaky tofu chicken and tried to take it a step farther by introducing some different ingredients! So here it is, The BEST Vegan Fried Chicken from TOFU!
Mary's TEST Kitchen Video -
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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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 inspiration from classic, traditional recipes, and modern dishes around the world 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.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
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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How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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*90+ delicious vegan recipes made in the Instant Pot*
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
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Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
పోషకాల ఘని ఈ స్పెషల్ సలాడ్ | Protein rich Tofu salad recipe | sprouts Tofu salad | @VismaiFood
Detailed recipes with Ingredients and Method in English & Telugu visit
Hello Foodies,
Today we are going to see making of sprouts Tofu salad . Making of this protein rich tofu salad is very easy, quick can be done just in 5 mins and best taste guaranteed if you follow the tips and measures provided in this vismai food video. sprouts are an extremely rich protein base with added tofu for extra nutrition and with colourful vegetables gives you extra taste. we can add sprouts of our choice and serve as an evening snacks or even as a breakfast on our busy mornings or who are doing fasting on special days like Shivaratri, Indian traditional events. Hope you try this yummy recipe at your home and share pics to our Instagram handle.
Our other recipes:
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Leamon punch :
Coconut Kulukki :
Frooti :
Kiwi Cooler :
Ragi Dates Malt :
Tasty Lassi :
Boost Milk Shake :
Hot Choclate :
Pineapple Lassi :
Rose Milk :
Immunity Tea :
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How to Make Agedashi Tofu (Deep Fried Tofu Recipe) | Cooking with Dog
How to Make Agedashi Tofu 揚げ出し豆腐の作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(serves 2)
300g Firm Tofu (10.6 oz)
5cm Daikon Radish (2 inch)
A piece of Ginger
4 Shishito Peppers
Potato Starch
Frying Oil
Shichimi - Seven Flavor Chili Pepper
- Sauce -
150ml Kombu & Bonito Dashi Stock (5.07 fl oz)
(Watch our Mizore Nabe video to make dashi stock from scratch or use packaged dashi)
2 tbsp Soy Sauce
2 tbsp Mirin
** A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
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※字幕を表示は動画下部にある [設定] アイコンをクリックして下さい♪
揚げ出し豆腐の作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! いつも応援していただき本当にありがとうございます!
材料<2人分>
木綿豆腐:1丁(300g)
大根:5cm
生姜:適量(敢えて書くなら親指の先大)
ししとうがらし:4本
片栗粉:適量
揚げ油:豆腐の半分がつかる程度の量
七味唐辛子:お好みで
<かけ汁>
だし汁:150ml(昆布とかつお)
(みぞれ鍋で作っただし汁を参考にして下さい。だしの素を使っても良いです。)
しょう油:大2
みりん:大2
フランシスのお弁当箱、巾着袋、お箸セットを注文!
フランシスのTシャツとエプロンを注文!
iPhoneとiPadでアプリ「Cooking with Dog Assistant」が利用できます!