Sweet and sour Tofu recipe | Chilly Tofu recipe | Tofu With Stir Fry vegetable | Tofu recipe
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How to Make TOFU Recipe & Taste Test | Emmy's First Time
I found a kit to make homemade tofu, so let's see how to do it and how the finish results taste on this episode of Emmy's First Time: Making Tofu. New videos every Monday, Thursday, and Saturday 8 pm EST.
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I purchased my tofu kit here:
You find a similar kit here (Amazon affiliate link):
Kitchen Blender (Amazon affiliate link):
This video is NOT sponsored. Just making tofu.
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HOW TO COOK TOFU | crispy baked tofu recipe
Learn how to cook crispy baked tofu three delicious ways. The base of this tofu recipe is made up low-sodium tamari, avocado oil, salt, pepper, garlic powder and cornstarch.
I'll also show you how to make baked buffalo tofu, bbq tofu and teriyaki tofu bites using this one base recipe.
Crispy Baked Tofu:
Chopped BBQ Tofu Salad:
Blue Cheese Dressing:
DIY BBQ Sauce:
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Rimmed Baking Sheet:
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How To Make Tofu (with just soymilk, lemon and water!) | DIY
Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don't worry, it doesn't taste like lemons at all. You don't need anything special other than cheesecloth.
--LOOKING FOR SILKEN TOFU?--
This tutorial makes regular tofu. For silken tofu, also known as smooth tofu, click here:
Printable recipe for silken tofu:
Store bought soymilk usually contains a bunch of additives so you won't want to use that for this recipe. These additives can affect the PH of the milk and prevent coagulation. Use homemade soymilk or possibly brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video:
You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the 5 Sacred Grains and is one of the most healthful sources of protein.
DIY TOFU RECIPE
Printable recipe here:
Makes about one 8.5oz block (250g)
About 5 cups plain soymilk (One batch of this recipe: [1180ml]
1/2 cup water [118ml]
1 1/2 tablespoons fresh lemon juice [22ml]
Combine the water and lemon juice.
Separately, heat the soy milk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soy milk from burning on the bottom. If you don't have a thermometer, you can bring it just to a boil, then remove from heat and stir for 2-3 minutes to cool.
Remove the soy milk from heat and stir half of the lemon mixture into the soy milk for 1 or 2 minutes with a wooden spoon or spatula.
Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop.
Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently.
After a minute or two, the soy milk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid.
Let sit for 10 to 15 minutes.
Afterwards, the soy milk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well.
Prepare a colander or sieve lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
Ladle the soy curds into the cheesecloth.
Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water.
Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
With the curds securely wrapped in the cheesecloth, place 5 to 10 pounds of weight on top. The more weight, the firmer your tofu will be. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device.
Let sit for 30 minutes to an hour.
Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further.
Now it's ready to use! Otherwise, store it in water in the fridge for up to a week. It can also be frozen.
NOTE: Do NOT use sweet lemons for this recipe. They are lemons that are not sour and will not have the required acidity for this recipe.
OKARA SEA BURGERS
Save the soy milk pulp and make these:
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How to make tofu at home - the easy way
This video will show you how you to make delicious tofu in your kitchen. Simple step by step instructions. It's much easier than you think :)
INGREDIENTS AND TOOLS YOU NEED
500g Soy beans (organic/non GM if humanly possible)
1.5 Tsp Nigari (to create bean curd)
Tofu press (I use a kit from Tofu Box)
Cheese cloth x 2 (one to squeeze out soy milk, the other one for lining tofu press)
A large pot (one that able to hold up to 3.5L)
MAKING SOYA MILK
1. Soak the soy beans overnight (6-8 hours)
2. Drain the soaked soy beans and add in 3.5L of fresh water
3. Pour both liquid and soy beans in a blender and blitz till smooth (may need to do in batches)
4. Line a medium bowl with cheese cloth and pour the raw soya milk into the bowl and squeeze the soya milk through the cheese cloth to remove the pulp. (keep the pulp in the freezer, don’t throw it away!)
5. Gently bring the raw soya milk to boil in the large pot. Keep stirring. Once boiling bring the heat down and simmer for 5-10 minutes. You now have soy milk.
1. Leave the soya milk to cool for 10-15 minutes. In the meantime, add a small amount of cold water to Nigari, stir till it’s dissolved
2. Add the nigari liquid in the soya milk, stir gently for a few times and leave it it to curdle (10-15 minutes).
3. Transfer the curd to the tofu press following the video. Now you have your homemade tofu!
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How to Cook Tofu
How to Cook Tofu! Our four go-to ways to prepare tofu: baked, sautéed, fried, and scrambled. Perfect for a variety of meals. YUM!
Spicy braised tofu (Dubu-jorim: 두부조림)
Today's recipe is dubu-jorim (spicy braised tofu). It's fresh tofu braised in a savory-spicy sauce and pan fried with caramelized onion, garlic, and green onions, making it juicy, a little spicy, crispy on the outside and soft on the inside. It's a delicious side dish for rice, noodles or porridge, and tastes meaty even though it's a totally vegetarian dish.
The full recipe is here!
Tofu butter masala || Tofu tikka masala in Instant Pot || Vegan Paneer Butter Masala
This is a simple Butter Tofu or Tofu butter Paneer masala recipe in Instant pot. It is so delicious and you will not miss paneer at all in this recipe. I hope you try this recipe, it is bomb.!
Full recipe with details :
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3 Awesome Tofu Recipes (Easy & Vegan)
Easy oil-free glazed tofu:
Song is Worlds Away by Vexento
Jerk marinade ingredients:
6 green onions
1 jalapeno pepper (seeds/ribs removed to make less spicy)
1 red, yellow or white onion
a few cloves of garlic
1/2 cup soy sauce
1/2 cup vinegar (white, apple cider or malt)
2 tablespoons coconut or brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Simply blend everything until smooth. If not using a high-speed blender, chop everything roughly before blending.
Spicy Tofu - Sanjeev Kapoor - Khana Khazana
Watch Celebrity Chef Sanjeev Kapoor share the recipe of 'Spicy Tofu' only on Zee Khana Khazana.
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