Tofu Stir Fry (30 min dinner idea)
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⭐️ Here's an easy and versatile 30-minute tofu stir fry with your favorite veggies and a tasty sauce that makes it better than a takeaway.
Serve this quick Asian-inspired meal with noodles or rice as a weeknight dinner or wholesome lunch idea.
⭐️ Ingredients
14 - 16 ounces tofu firm or extra-firm
1 bell pepper yellow or red
6 mushrooms white or brown
1 - 1½ cups broccoli cut in small florets
2½ tablespoons canola oil or sunflower oil
3 scallions
3 cloves garlic grated
2 teaspoons ginger grated
¼ teaspoon red pepper flakes
½ teaspoon salt
Stir fry sauce
⅓ cup soy sauce we use reduced-sodium
2 tablespoons vinegar rice, white, or apple cider
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
Metric:
450 grams tofu firm or extra-firm
1 bell pepper yellow or red
6 mushrooms white or brown
120 grams broccoli cut in small florets
40 grams canola oil or sunflower oil
3 scallions
3 cloves garlic grated
2 teaspoons ginger grated
¼ teaspoon red pepper flakes
½ teaspoon salt
Stir fry sauce
80 grams soy sauce we use reduced-sodium
30 grams vinegar rice, white, or apple cider
15 grams sugar
12 grams sesame oil
8 grams cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Best Tofu Stir-Fry EVER!!!
Enjoy the perfect combination of flavours with this amazing Tofu Stir-Fry recipe served with your favourite #Daawat Basmati Rice!
Ingredients:
1 block of tofu
2 tbsp plain flour
2 tbsp cornstarch
Salt
Black pepper
2 tbsp oil
1 tbsp ginger
1 tbsp garlic
1 green bell pepper
1 broccoli floret
1 red chili
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp honey
2 tbsp cornstarch mixed with 4 tbsp water
Spring onions
Sesame seeds
Fried ginger
SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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.
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Wil's Recipes on Instagram: @yeungmancooking
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TASTIEST GARLIC TOFU RECIPE RESTAURANT STYLE | Chilli Garlic Soya Paneer Recipe
Spicy Tofu Recipes Indian Style - Chilli Garlic Tofu Recipe - Vegan Spicy Tofu Recipe - Chilli Soya Paneer Recipe
Tofu is bland to taste but the sauce used in this recipe does all the magic and takes this dish to the ultimate level of yumminess. It is all that time needed to do all the prep work but once that's done it hardly takes a few minutes to make this tofu recipe. I find this tofu tasting better than those take out ones.
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Ingredients required for making spicy garlic tofu -
* 454 gm/16 oz firm/extra firm tofu
* 170gm/ 6 oz / 1 large onion or 2 medium onions
* 340 gm/12 oz/ 2 medium bell peppers (any color)
* 32 gm/ 1 oz / 6 large cloves of garlic. Please do not chop the garlic too fine.
* 4 green onions (scallions). You can use any greens according to your choice. I sometimes even use coriander leaves or parsley if I do not have green onions.
* sprinkle of salt
* 4 tablespoons oil
* 1/2 teaspoon sesame oil (totally optional)
* sprinkle of toasted sesame seeds for garnish (totally optional)
For coating tofu -
* 1/2 teaspoon red chilli powder or paprika (adjust the proportion according to your preference)
* 1/2 teaspoon salt
* 1 tablespoon heaped cornstarch(cornflour). Can replace with flour or potato starch.
For the sauce -
* 2 tablespoons regular soy sauce
* 2 teaspoons dark soy sauce (optional).
* 1 teaspoon apple cider vinegar or any vinegar of your choice
* 1 tablespoon heaped tomato ketchup
* 1 teaspoon sugar. Add a teaspoon more if not using dark Soy Sauce .
* 2 teaspoons kashmiri red chilli powder or any type of chilli sauce of your choice. Adjust proportion according to your tolerance of heat.
* 1 teaspoon cornstarch (cornflour)
* 1/3 rd cup water (room temperature)
Serve this chilli garlic tofu immediately with hot steamed rice or noodles. I even like having leftovers though the tofu loses its crunch but it still tastes delicious.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Better Than Takeaway Black Pepper Tofu
Kick start the New Year with this spiced and flavoursome vegan Black Pepper Tofu Dish recipe!
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Vegan Spicy Noodle Soup Recipe | EASY Dinner Meal Idea!
LEARN HOW TO MAKE THIS EASY VEGAN SPICY NOODLE SOUP RECIPE!
LAY HO MA!! Maybe its because I'm Asian lol, but I absolutely love noodles. I also love spicy food, so it was only natural that a spicy noodle soup episode was going to be filmed! If you like pho or ramen, you will love this too! Join me and learn how to make an easy vegan spicy noodle soup!
Ingredients:
1 shallot
2 pieces garlic
small piece ginger
drizzle of olive oil
1/2 daikon radish
1 tomato
handful of fresh shiitake mushrooms
1 tbsp cane sugar
2 tbsp chili oil
2 tbsp sichuan broad bean paste (dobanjuang)
3 tbsp soy sauce
1 tbsp rice vinegar
4 cups veggie stock
handful of snow peas
handful enoki mushrooms
1 cup firm tofu
2 portions thin rice noodles
2 sticks green onion
few sprigs cilantro
1 tbsp white sesame seeds
Directions:
1. Finally chop the shallot, garlic, and ginger
2. Heat up a medium stock pot on medium high heat. Add a drizzle of olive oil
3. Add the shallot, garlic, and ginger to the pot
4. Chop the daikon into bite sized pieces and add to the pot. Sauté for 3-5min
5. Roughly chop the tomato and set aside
6. Add the shiitake mushrooms to the pot along with the cane sugar, chili oil, and broad bean paste
7. Sauté for 3-4min
8. Add the soy sauce, rice vinegar, and tomatoes. Stir
9. Add the vegetable stock. Cover the pot, lower the heat to medium, and cook for 10min
10. Bring a small pot of water to boil for the noodles
11. After 10min, add the snow peas, enoki mushrooms, and tofu to the soup. Cover and cook for another 5min
12. Cook the rice noodles to package instructions
13. When the rice noodles are done, plate the noodles and pour the soup on top
14. Garnish with freshly chopped green onion, cilantro, and white sesame seeds
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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!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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