Sichuan Bok Choy Tofu Stir Fry Recipe
Sichuan peppers add bold flavor to this tasty vegan bok choy tofu stir fry recipe! Get the free recipe here:
If you like this recipe, please click Like and Subscribe!
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:
Follow me!
Instagram:
Facebook:
Pinterest:
Blog:
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
Bourdain's favorite Sichaun dish has ... tofu?
Anthony Bourdain is an unabashed carnivore, but on a visit to China's Sichuan province, he introduces chef Eric Ripert to his favorite regional dish: mapo tofu.
Authentic Mapo Tofu Recipe from Sichuan
Hi Everyone! Mapo tofu is such a delicious dish loved by so many cultures. I grew up eating authentic mapo tofu from Sichuan and I want to share a recipe of mapo tofu that my family uses! In this video, I shared 3 most important steps of making mapo tofu! If you get these three things right, you can impress guests even from China!
Printable Recipe:
Read more about Mapo Tofu history on my blog:
When I started this channel, I really wanted to share the recipes from Sichuan and the awesome food culture we have. One of the most used kitchen staples is Sichuan Chili Oil! I've shared the recipe on this channel and I also have extra ones I bottled myself using the most traditional Sichuanese recipes. If you want to create some of the delicious chili oil dishes, try these chili oil out :
Authentic Mapo Tofu Recipe:
• Ginger 1 piece,
• garlic 2 cloves,
• green onion 1,
• ground beef(3 oz),
• tofu (1 pack)
• Vegetable oil: 2 tbsp
• Water 1 cup
• Sichuan peppercorn(or ground Sichuan Peppercorn): 1 tsp
• Soy sauce: 1 tsp
• Sugar: 1 tsp,
• Broad Bean Chili Paste (also called PiXian Doubanjiang): 1.5 tbsp
• Ground Sichuan Peppercorn: 1/2 tsp (for topping)
• Corn starch (or Potato starch): 1.5 tbsp
#mapotofu
#chineserecipe
#chinesefood
#sichuancuisine
The MOST AMAZING Crispy General Tso’s Tofu you’ll BATTER UP for
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A SUPER CRISPY VEGETARIAN / VEGAN GENERAL TSO'S TOFU RECIPE TODAY!
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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
You are watching:
Sichuan Tofu Rice, Douhuafan, from scratch (豆花饭)
Douhuafan! One of our favorite dishes, and what I strongly believe to be the best tofu dish on the planet.
The basic idea of this is to make a meal out of it - top some white rice with fresh homemade Sichuan-style Douhua, smother each bite with spicy chili sauce, and drink the tofu liquid as a soup. It's a great dish - if you love tofu, you'll love it - if you don't like tofu, you'll still really like it.
Vegetarian friendly, too. And with the exception of that Mujiangzi oil, basically everything should be very available in the West. If opting for lemongrass oil, use common sense when cooking with essential oils - no more than a couple drops, and be sure to buy from a source you trust (there's a lot of garbage essential oils out there). If you're concerned, you could alternatively add a bit of lemongrass syrup instead (the sort used to flavor mixed drinks), which unlike essential oils are actually regulated by the FDA.
Written recipe is over here on /r/cooking:
If you happen to find yourself in Shenzhen, the name of the restaurant is “高三姐豆花饭”, the Dianping is here:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!