PAN FRIED MASALA TOFU | SUPER QUICK & EASY TOFU RECIPE
Pan Fried Masala Tofu Recipe - Tofu Recipe Indian Style - Quick & Easy Tasty Tofu Recipe
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This tofu recipe is extremely easy to put together. Just mix the ingredients and fry them and in less than 10 minutes you have this extremely delicious tofu that you can serve as an appetizer or snacks or as a side with the main meal.
Ingredients Required For Making Fried Masala Tofu - serves 5 to 6
* 1 lb/454 gm firm/extra firm tofu. Can also use paneer instead of tofu but in that case skip the step of wrapping in paper towels and putting a weight on top, just go straight to applying the masala paste.
* 1 heaped tablespoon plain unflavored yogurt
* 2 teaspoons any curry powder. Home made Curry Powder -
* 1 teaspoon kashmiri red chilli powder(adjust proportion according to your preference). Please note that store bought curry powder already has added chilli powder so please leave out kashmiri chilli powder in that case.
* 1/2 teaspoon turmeric powder
* 1/4 th teaspoon garam masala powder.
Home made Garam Masala -
* little less than a teaspoon of salt or to taste
* 1/4 th/1/2 teaspoon sugar/honey/maple syrup (optional)
* 1 & 1/2 teaspoons blanched almond flour/gram flour(besan)/cornstarch(cornflour)
* 1 teaspoon oil for mixing with tofu + 1 tablespoon for frying
* chopped coriander leaves for garnish along with few drops of lemon juice(optional)
**Points to note -
* Please use a non stick pan for this recipe
* Always use firm/extra firm tofu for this recipe. If the tofu that you buy comes dipped in water, please discard that water, carefully rinse the tofu under cold tap water, wrap it with a 2 or 3 thick paper towels. Then put it on a colander with a weight on top for about half an hour to an hour.
* You can marinate the tofu for an hour to overnight if you have time on hand.
* You can even use a teaspoon of ginger garlic paste.
* Fry the tofu in a single layer and fry them in batches if your pan is small
* Do not slice tofu too thin
* Apply masala with your fingers
* Do not fry on very high heat as that will burn the masala. At the same time frying it for a long time will destroy all the flavors. As soon as they turn little golden brown take them off heat.
* Tastes best the day it is made
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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.
Korean Bean Sprout Side Dish - Kongnamul Muchim
Are you ready for a recipe that is healthy, delicious, AND super EASY to make at home? Today I am showing you how to make one of the most popular Korean side dishes from my favorite Korean drama, “True Beauty,” Korean Bean Sprout Side Dish - Kongnamul Muchim. It takes less than 15 minutes to make, and all you need is a big bowl of hot rice to enjoy with this tasty Korean Bean Sprout Side Dish. We will be making two flavors today, one spicy and one savory; both are super addicting and refreshing!
RECIPE:
S2Ep65-Pressed Bean Curd with Shredded Pork and Chives 韭菜香乾肉絲
RECIPE BELOW: The pressed tofu has a nice smoky five spice flavor along with the garlicky onion taste from the chives. It's a family favorite. ENJOY!
Serves 4-6
Ingredients:
• 1 pkg Five Spiced Pressed Tofu, thin sliced
• 1/2# pork loin or shoulder, shredded
• 4 oz Chinese chives, cut 2 sections
• 1/2 sm yellow onion, sliced
• 4 cloves garlic, sliced
• 2 green onions, cut 2 sections
• 1 Tbsp Shaoxing wine
• 1 Tbsp sesame oil
• 1/2 Tsp dark soy
• 1/2 Tsp white pepper
• 1 Tsp seasoning salt mix-Watch video-S1Ep76-
• 1 Tbsp oyster sauce
• Oil for cooking
Pork Marinade:
• 1 Tsp seasoning salt mix-Watch video-S1Ep76-
• 1 Tsp Shaoxing wine
• 1 Tsp Sesame oil
• 1/4 Tsp White pepper
• 1/4 Tsp baking soda
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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S2Ep25-Stir Fry Dandelion Greens with Fermented Chili Oil Bean Curd 辣腐乳炒蒲公英菜
RECIPE BELOW: The fermented bean curd mellows out the mild bitterness and grassy flavor of the dandelion greens. The greens are a great source of calcium and Vitamin C, it's good for you-ENJOY!
Serves 4
Ingredients:
• 2 bunch dandelion greens, cut in thirds
• 4-5 cloves garlic, minced
• 2 blocks fermented chili oil bean curd plus 1 Tsp of the oil
• 1 Tsp seasoning salt-Watch video-S1Ep76-
• 1.5 Tsp sesame oil
• 1 Tbsp Shaoxing wine
• Oil for cooking
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
JOIN ME ON FACEBOOK:
BUY PRODUCTS:
TUO Cutlery Fiery Series 8 PC Kitchen Block Knife Set:
Vegetable Meat Cleaver 7:
Architec Gripperwood Acacia Cutting Board:
Lodge Cast Iron Wok:
Joyce Chen Flat Bottom Stir Fry Pan:
Aluminum Pie Tins:
Bottle Pour Spouts:
Cambro 2Qt round containers:
SS tongs:
Kuhn Rikon Swiss Peeler:
LKK Low Sodium Soy:
LKK Oyster Sauce:
LKK Premium Dark Soy Sauce:
LKK Premium Soy Sauce:
LKK Hoisin Sauce:
LKK Chili Oil:
LKK Shrimp Sauce/Paste:
Shaoxing wine:
Kadoya Sesame oil:
Chinkiang Vinegar:
Rice Vinegar:
Sriracha Hot Chili Sauce:
Maggi Seasoning Sauce:
Lao Gan Ma Spicy Crisp Chili Sauce:
Lao Gan Ma Black Bean Chili Oil Sauce:
Lao Gan Ma Pickled Chili:
Roasted Seasoned Seaweed:
KYJ Chicken Pork Sausage:
Hunan Cured Smoked Ham:
Dried Shitake Mushrooms:
Dried Bean Curd Sticks:
Sichuan Peppercorns:
Sichuan Red Chili Powder:
Sichuan Pixian Broad Bean Paste:
Sichuan Peppercorn Oil:
Dried Sichuan Chili Peppers:
Salt & Pepper Seasoning:
Sichuan Red Peppercorn Powder:
Sichuan Red Peppercorn Salt:
Sweet Bean Paste/Flour Sauce:
Bullhead Barbeque/Sa Cha Sauce:
Salted Black Bean Dace:
Three Crab Fish Sauce:
Thai Shrimp Roe Paste:
Madras Curry Powder:
Fermented Chili Bean Curd:
Red Fermented Bean Curd:
Fermented Preserved Black Beans:
Sesame Paste:
Koon Chun Ground Yellow Bean Sauce:
Dried Seaweed:
Dried Black Fungus/Wood Ears:
Dried Red Beans:
Seasons Spicy Bake Mix:
Agar Agar Natural Strips:
Pure Almond Extract:
Whole Psyllium Husks:
Flaxseed Meal:
T-sacs:
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Sunday Spirit by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
???? Your new favorite tofu dish, guaranteed. (椒鹽豆腐)
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Watch Daddy Lau teach us how to make salt & pepper tofu. This is one of the most addictive fried vegetarian dishes ever!
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If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Prepare veggies
01:14 - Drain & wash tofu
01:38 - Cut tofu
02:16 - Boil tofu
03:36 - On tofu
04:16 - Dry & coat tofu
05:38 - Best flour for coating tofu?
05:55 - How to get tofu to stick to batter?
07:16 - Fry tofu
08:41 - How to prevent tofu from clumping together?
09:22 - How to get tofu crispy?
10:10 - Stir-fry veggies
11:04 - Add tofu
11:41 - Cooking summary
12:38 - Favorite salt & pepper dish?
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Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With
Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►►
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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.