day 7 of 20 minute recipes - Air Fryer Crispy Garlic Tofu
#shorts #cooking #homecook #airfryer
FULL RECIPE:
Crunchy Five Spice Tofu Recipe | Mary's Test Kitchen
This Five Spice Tofu is a great topping for congee or rice bowls, a flavourful filling for bao or sandwiches, or just for snacking on. It's super easy and quick to make in an air fryer. Bake it in the oven if you don't have an air fryer; it just takes a while longer.
PRINTABLE RECIPE FOR CRUNCHY FIVE SPICE TOFU:
If you haven't figured out how to make tofu taste good yet, this is the recipe for you! It's such an easy tofu recipe. You start with extra firm tofu. It has the meatiest quality when it comes to tofu types. It's usually the tofu to pick when you want to make tofu taste like chicken.
Drain and pat the tofu dry. Then break it up into bite sized chunks, wrap it in a clean kitchen towel and squeeze the water out of it. The more water you squeeze out, the better. Then you can replace that water with flavour!
In this tasty tofu recipe, we add a really delicious Chinese Five Spice marinade made of Chinese Five Spice powder (of course), Chinese black vinegar, dark soy sauce (it's more concentrated without being more salty compared to regular soy sauce) maple syrup, garlic powder, and salt. It soaks in right away because that pressed tofu is like a sponge!
Then, spray your air fryer basket with oil and dump in the flavoured tofu chunks. Air fry for 20 minutes at 400°F. Or you can bake these on a parchment lined baking sheet at the same temperature but bake longer so it can get just as crunchy and crispy. Or try a higher temperature like 425° so you can reduce the baking time. Either way, your tofu should come out crispy on the outside but still chewy and meaty on the inside, full of flavour!
These crunchy five spice tofu bites make a delicious high-protein topping for nourish bowls, on noodle dishes, in wraps, and more. What will you do with your air fryer crunchy five spice tofu?
This video may look familiar to long-time viewers because it was part of an old What I Ate video! I loved this recipe so much that I pulled the footage to make a dedicated video for it. It's that delicious. And versatile. And easy....have I convinced you yet?
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Chinese Five Spice Powder:
Chinese Black Vinegar:
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
My recommendation: Little Fires Everywhere by Celeste Ng
VITAL WHEAT GLUTEN:
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ASIAN SPICY TOFU RECIPE ( vegan) / 15mins one pot perfect for the weekday dinner/ Japanese cooking
Have you looked for Easy & Vegan Asian spicy tofu recipe ?
If so, today's one pot tofu recipe should be on your list for tonight!
You will just need tofu plus couple basic Asian condiments! Plant based recipe is sometimes bland, but this dish is full of flavor!
I hope you will enjoy it!
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I highly recommend to try their products! Kokorocare will deliver you exclusive high quality Japanese products to you door! I'm sure their products will spark your eye!
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▶The recipe mentioned in video
-Spicy Asian vegan tofu
-Japanese pantry essentials
-Fried tofu with ginger dressing
- Fried tofu with mushroom sauce
- Soup recipes
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CRISPY TOFU SISIG ala Max's | Vegan Filipino Recipe
Full recipe here:
More Vegan Filipino recipes here ????????
Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles inspired by the dish from the iconic Max's Restaurant ???? This is also my hearty vegan take on the Filipino Kapampangan classic ????????
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MORE TOFU RECIPES:
3 Saucy Tofu:
Tofu Katsu:
Stuffed Tofu:
Tofu Wrapped in Nori:
Braised Tofu:
????NOODLE RECIPES:
TANTANMEN:
3 NOODLE RECIPES:
GINGER SCALLION NOODLES:
EASY CHILI GARLIC OIL NOODLES:
SPICY MISO NOODLES:
JJAJANGMYEON:
#tofusisig #tofurecipe #filipinofood #veganrecipes
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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.
Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
Non-stick pan:
NutriBullet:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
Baked Spicy Peanut Tofu | Vegan Recipe by Mary's Test Kitchen
This spicy peanut tofu is tossed in sweet, maple-y, garlic sauce and is perfect over salad, on rice or noodles or in a sandwich or wrap. The baking process gives the tofu a hearty, chewy texture which acts as the perfect contrast to a salad of tender greens and crunchy veggies. **Click the Show More button for ingredients, directions, and more!**
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Links mentioned in this video:
How to Press Tofu:
Fennel and Sage Baked Tofu:
Tofu from Scratch:
California Sushi Rolls:
Sausage Buns:
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Make your own Garlic Chili Sambel Oelek Sauce:
In a pinch, just use Sriracha sauce and adjust to how spicy you like it.
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Baked Saucy Spicy Peanut Tofu
Serves 4
Printable recipe:
INGREDIENTS (US)
1 14oz package of pressed tofu (or press your own:
Marinade:
1/2 cup vegetable broth
3 tablespoons maple syrup (or other liquid sweetener)
1 tablespoon peanut butter
1 tablespoon garlic chili Sambal Oelek sauce (or see above for substitutions)
1 clove garlic
about 1/2 teaspoon fresh ginger
Coating:
1/4 cup roasted peanuts
2 tablespoons rice flour (or flour/starch of choice)
Plus salt/pepper to taste
INGREDIENTS (Metric)
1 400g package of pressed tofu (or press your own:
Marinade:
180ml vegetable broth
45ml maple syrup or other liquid sweetener
15ml peanut butter
15ml garlic chili Sambal Oelek sauce (or see above for substitutions)
1 clove garlic
about 2.5cc fresh ginger
Coating:
30g roasted peanuts
30cc rice flour or flour/starch of choice
Plus salt/pepper to taste
Oven temp: 375F | 190C
For the salad, I used about 3 cups of mixed greens, 1/2 tablespoon chopped scallion, a few slices of red onion, 1/8th of an avocado, a few cut cherry tomatoes, and juice from 1/6th of a lime.
Printable directions...coming...eventually. ;-) Request if you want me to hurry the heck up. Otherwise, I will get to that when I get to it. xoxo
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Nashville Hot Tofu | Baked Recipe by Mary's Test Kitchen
Vegan Nashville Hot Chicken is a thing…when you make it with tofu! Inspired by my popular Best Vegan Fried Chicken recipe, this vegan Nashville Hot Tofu uses the double-freeze technique but simplifies (and healthifies?) the process making this recipe easy and quick with little effort. Crispy on the outside but tender and moist on the inside, this sweet and spicy dish is tofu for everyone – even people who don’t really care for tofu!
Note that since this recipe uses double-frozen tofu, you will need to prep the tofu a few days ahead of time. Please read the recipe before beginning.
VEGAN NASHVILLE HOT TOFU (blog + printable recipe):
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---LINKS---
TOFU MAKING MOLD (doubles as a tofu press):
The BEST Vegan Fried Chicken:
Vegan Buffalo Chicken for One:
Vegan Honey Butter Chicken:
Vegan General Tso's Chicken:
Vegan Macaroni Salad:
-----SHOP MY FAVES*-----
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
My recommendation: Little Fires Everywhere by Celeste Ng
TOFU MAKING MOLD:
VITAL WHEAT GLUTEN:
MORE FAVES:
-----KEEP IN TOUCH-----
Pinterest:
Instagram:
Twitter:
Facebook:
Website:
*Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.