How to make Tofu (Easy)
This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method through a YouTube gardening channel called OAG. This is a very informative channel on gardening and some simple home cooking too.
How To Make Press Tofu
Ingredients
1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)
1 tsp Sea Salt with 1/2 cup of Warm Water
1 tsp Epsom Salt with 1 Cup of Warm Water
A Tofu Box
or
Stainless Steel Colander
Wet Cheese Cloth or Flour-Sack Cloth
Recipe adapted from OAG
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:
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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)
INGREDIENTS
About 5 cups plain soymilk (One batch of this recipe: [1180ml]
1/2 cup water [118ml]
1 1/2 tablespoons fresh lemon juice [22ml]
DIRECTIONS
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 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.
Enjoy!
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.
MAKING TOFU
-------------------------------------------------------------
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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Sweet and sour Tofu recipe | Chilly Tofu recipe | Tofu With Stir Fry vegetable | Tofu recipe
Sweet and sour Tofu recipe | Chilly Tofu recipe | Tofu With Stir Fry vegetable | Tofu recipe
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PRODUCTS I USED
TOFU------------------
CORNSTARCH-----
SOY SAUCE---------
BLACK PEPPER POWDER----
MEASURING SPOON------
MINCED GARLIC-------------
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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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3 Awesome Tofu Recipes (Easy & Vegan)
Easy oil-free glazed tofu:
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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.
Tokwa Making in the Philippines: How to Make Premium Tofu - Semi Commercial Production
Tokwa making in the Philippines - how to make premium tokwa or tofu in a semi commercial production. Witness the Tokwa production of farmers cooperative in Nueva, Ecija.
Agribusiness How It Works. Instruct. Inspire. Succeed.
Agribusiness in the Philippines, opportunities for the OFW and their families.
How to Cook Tofu in Oyster Sauce
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HOW TO COOK TOFU | crispy baked tofu recipe
Learn how to cook crispy baked tofu in three delicious ways. The base of this tofu recipe is made up of 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:
RECIPES MENTIONED:
Chopped BBQ Tofu Salad:
Blue Cheese Dressing:
DIY BBQ Sauce:
INGREDIENTS & PRODUCTS USED:
Santoku Knife:
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How to make Tofu in 3 easy steps
Making your own tofu is easy and satisfying. And when it comes to taste there is nothing like fresh homemade tofu! Ready to make your own fresh tofu? Visit: thetofubox.com
Homemade Firm Tofu ☆ 木綿豆腐の作り方
Do you know how to make tofu? it's a bit pain in the neck, but fresh tofu(and soy milk) taste really great. it's worth try;)
enjoy☆
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Ingredients:
300g soy beans
2000ml water
50ml warm water
12.5ml nigari (you need to adjust the amount)
Instructions:
1. soak soy beans overnight.
2. blend soy beans and water
3. put the mixture into a pot and heat it up. then strain the mixture.
4. combine warm water and nigari.
5. add nigari water to the mixture(it should be 163F/73C).
6. wait until it hardens.
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「材料」
大豆 300g
水 2000g
ぬるま湯 50g
にがり 12.5ml（使用するにがりによって量を調整してください）
「作り方」
１、大豆を一晩浸水します。
２、大豆と水をブレンダーにかけます。
３、鍋に移し、沸騰するまで火にかけます。漉し袋で豆乳とおからに分けます。
４、ぬるま湯とにがりを合わせておきます。
５、にがりを７３℃に温めた豆乳に加えます。
６、固まるまで冷まします。
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2 WAYS OF TOFU NUGGETS | CRISPY TOFU RECIPES
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BREAD CRUMB---------------
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CORNSTARCH-----
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BLACK PEPPER POWDER----
#tofu #tofurecipe #vegan #vegetarian #tofunuggets #healthy #vegantofurecipes#howtomaketofu #bakedtofu #crispytofu #friedtofurecipe #
Best Ever Scrambled Eggs and Tofu Recipes • Taste The Chinese Recipes Show
Are you missing scrambled eggs? Chef Bao shows you easy steps on how to make the best Scrambled Eggs and Tofu with this popular Chinese recipe!
This dish is so simple, but the combination of scrambled eggs, silky tofu and garlic sprouts is just the best.
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Best Ever Scrambled Eggs and Tofu Recipes
--------------------------------------------------------------------
# Ingredients:
500g Firm Tofu
½ cup Carrot
3 Eggs
½ cup Cashew
¼ cup Scallion
1 tbsp Garlic sprouts
1 tbsp Ginger
1 tbsp Soy sauce
1/8 cup Oyster sauce
1 tbsp Chili flakes
1 tbsp Cooking oil
½ tbsp Sesame oil
½ tsp Salt
½ tsp Pepper
1 tbsp Rice vinegar
# Directions
1. In a small bowl, beat 3 eggs inside. Add salt and vinegar. Mix well.
2. Warm up a skillet in medium-high heat, add cooking oil, pour in the beaten eggs and mix as scrambled egg. Move out and set aside.
3. Mash the tofu in a large bowl. Set aside.
4. Warm up another large pan in high heat, add cooking oil, minced ginger, minced scallion, minced garlic sprouts, diced carrot and crushed cashew. Seasoning with soy sauce, oyster sauce, pepper, sesame oil and chili flakes. Stir-fry well then add mashed tofu in.
5.Turn down to medium-low heat, fry until sauté. Add the mixed eggs in. Stir-fry well and serve immediately.
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How To Deep Fry Tofu - Video Recipe
I love deep fried tofu in stir frys and noodle soup, however most supermarkets don't stock it. Today I show you how to make it at home with a very simple recipe.
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Ingredients:
Firm tofu
Corn flour or starch
Canola or peanut oil
Spring onion and dipping sauce if serving as an appetiser
Enjoy!
How To Deep Fry Tofu Video Recipe entrée entree snack stir fry noodle soup fried CookWithAussie Cook With Aussie Griller AussieGriller cooking making make made homemade simple easy recipes channel channels show cuisine kitchen eating eat
Garlic, Salt and Pepper Tofu: Easy and Quick Recipe - Morgane Recipes
After the gargantuan festive meals, we want to prepare easy and quick dishes. Tofu with salt, pepper and garlic is one of them.
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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!
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EASY TO MAKE TOFU SISIG!!
A great alternative for those who want the taste of classic sisig without the meat.
Music: Carefree- Kevin MacLeod
#tofusisig #kusinerarecipes #easyrecipe
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!
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Sizzling Tofu
Sizzling Tofu Recipe
Details:
Ingredients
14 oz. extra firm tofu cubed
2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1 medium yellow onion chopped
1 tablespoon butter
2 cups cooking oil
Sauce
1/4 cup Lady's Choice Mayonnaise
1 tablespoon Knorr Liquid Seasoning
1/2 teaspoon onion powder
2 tablespoons water
Instructions
Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
Heat oil in a pot.
Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from the pot and place in a plate with paper towel. Set aside
Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
Saute onion and bell peppers.
Add the fried tofu. Cook for 2 minutes.
Pour half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the metal plate and pour the remaining sauce. Toss and cook for 1 minute.
Serve. Share and enjoy!
HOW TO MAKE SILKEN TOFU (easily at home!) | Mary's Test Kitchen
Hi friends! Make your own silken tofu at home from scratch using soybeans, lemon juice (or gypsum) and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. Of course, lemon juice isn't really a traditional ingredient in tofu. Calcium sulfate, also known as gypsum, is the common coagulant used in Chinese tofu and makes a superior silken tofu. But don't head to your local hardware store. You can find food grade gypsum at beer and wine-making stores or online (
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. That's why I've included how to make soy milk from soybeans in this video. You'll want to soak the soybeans ahead of time so start early! Buy mature soybeans (not edamame) from grocery stores, health food stores, bulk food stores or online (
Clarification on soybeans: some fine wrinkles are OK, but if they are really really wrinkly, that means they are probably too old and dried out.
On my previous tofu making tutorial, I got lots of questions about using store-bought milk. So I tested two types of store-bought milk: soy milk and almond milk. Watch to see what happened!
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.
Full blog post on how to make silken tofu:
--Timestamps--
Start - soaking beans: 1:09
Blending: 1:55
Straining: 2:39
Cooking raw soy milk: 4:05
Picking coagulants: 5:30
Steaming: 7:40
Results with gypsum: 8:14
Results with lemon juice: 8:58
Results with store-bought milk: 9:35
Soy Sauce Tofu Scramble: 10:40
--SHOP*--
Buy soybeans online (do not choose soy nuts or edamame):
Buy food grade gypsum:
--RELATED--
Full blog post on how to make silken tofu:
How to make regular tofu:
Previous Soy Milk Tutorial:
Less Beany Soy Milk (for drinking, not recommended for making tofu):
Okara Sea Burgers (made with soymilk pulp):
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SPICY TOFU RECIPE INDIAN STYLE | BEST CHILLI SOYA PANEER RECIPE
Spicy Tofu recipe Indian style - Best chilli soya paneer recipe
Chilli paneer is a very favorite Indo Chinese recipe. Today I will be making a vegan chilli paneer recipe using tofu and very little oil as opposed to the usual chilli paneer recipe where the paneer is deep fried in a lot of oil with a thick coating of batter. In this way it tastes even better and lighter.
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Ingredients for making this Indian style tofu recipe -
* Firm Tofu - 14 0z / 397 gm . Submerge tofu in bowl of warm water with 1 teaspoon of salt added to it for about 15 minutes. Drain the water , wrap in paper towels to soak up excess moisture and cut into fairly large cubes.
* Garlic - 4 to 5 cloves, chopped
* Onion - 5 oz/142 gm/ 1 medium, chopped
* Ginger - 2 teaspoons of grated ginger
* Green Chilies - 2 (according to your preference)
* Green bell pepper (capsicum) - 200 gm / 1 large , chopped into 3/4th inch squares
* Greens of 3 green onions or coriander leaves (cilantro)
* 1 teaspoon whole coriander seeds + 1 teaspoon whole cumin seeds , dry roast them and grind them. Or you can even use 1 teaspoon coriander powder + 1 teaspoon cumin powder
* For coating the tofu - 1 tablespoon flour , 1/4th teaspoon paprika/red chili powder/kashmiri red chili powder. Always add flour just before frying or else the flour becomes too gluey.
* For making the sauce -
* Tomato puree - 1/3rd cup
* Soy sauce - 1 & 1/2 tablespoons
* Sugar - 1 & 1/2 teaspoons /as per taste. Little bit of sweetness brightens up the flavor but you can definitely leave it out if you have any concerns.
* Salt - As per taste. I add salt layer by layer while cooking such recipes. I needed about 1/2 teaspoon of salt.
* Paprika - 1/2 teaspoon . You can even add Kashmiri red chili powder or 1/4th of a teaspoon of red chili powder or even chili sauce, whatever you like.
* Hot water - 1/2 cup and a few tablespoons if you find the sauce is getting dry. If you prepare it ahead of time then you can add few tablespoons of water while warming up before serving.
Serve this with hot steamed rice ,roti or noodles.
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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.
Pepper Tofu's Recipe by MasterChef Sanjeev Kapoor | Vegetarian Starter
How to make Tofu dishes at home? Watch MasterChef Sanjeev Kapoor explain in hindi the recipe & cooking method of Pepper Tofu.
Ingredients
• Tofu,cut into 1 inch cubes - 200 grams
• Olive oil - 1 tablespoon
• Spring onions,sliced diagonally - 2
• Celery,chopped - 2 inch stalk
• Garlic,chopped - 3-4 cloves
• Ginger,chopped - 1 inch piece
• Salt - to taste
• Green chillies,sliced - 2
• Black peppercorns,crushed - 7-8
• Cornflour/ corn starch - 1 tablespoon
• Lemon juice - 1 tablespoon
Watch The Video To Know More!
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Tokwa and Kangkong with Oyster Sauce | Tofu Oyster Sauce Stir Fry | Tokwa Recipe Panlasang Pinoy
This recipe video shows the procedure on how to cook tokwa and kangkong with oyster sauce. It is stir fried tofu and water spinach with soy sauce and oyster sauce. It is easy to cook, delicious, and budget-friendly.
Here are the ingredients for Stir Fry Tofu and Kangkong with Oyster Sauce:
8 ounces extra firm tofu
1 bunch kangkong
¼ cup oyster sauce
3 tablespoons soy sauce
2 teaspoons cornstarch (optional)
1 piece onion, chopped
4 cloves garlic, minced
¾ cup water
1 cup cooking oil
Salt and ground black pepper to taste
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Chef's Favorite Tofu in Sweet and Sour Sauce • Taste The Chinese Recipes Show
Masterchef John Zhang shares his favorite way to make tofu with step by step instruction as well as the sweet and sour sauce that goes well with tofu.
#tofu #sweetandsoursauce #chinesecooking
Tofu is a highly versatile and nutritious food that is made from soy. The first step in making tofu is soaking the soybeans and extracting the soy milk. The soya curds are then processed into tofu in the desired form, primarily in custard-like blocks. A variety of textures may be produced, depending on the water content.
The health benefits of tofu are extensive. It is gluten-free and low in calories.
Sweet and sour is a very popular sauce in Chinese cuisine, with many different ways to make it. Hawthorn slices are usually one of the key ingredients. Chef John shares another way to make it with tomato paste.
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Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
Sizzling Sisig Tofu | Max’s Style
Sizzling Sisig Tofu – Max’s Style
Have you ever tried Max’s Sisig Tofu Recipe? The first time I ordered that sisig tofu, it became one of our ‘always present in the menu’ when we dine-in to Max’s. One time, I tried to imitate this sizzling tofu recipe and instantly became a hit in our dining table. So, today join me in cooking our kitchen’s version of sizzling tofu ala max or the sisig tofu max’s style.
Ingredients
500g firm tofu
1 cup of mayonnaise
¼ cup of oyster sauce
1 ½ tbsp soy sauce
1 tbsp Knorr liquid seasoning
Salt & pepper to taste
1 tbsp lemon juice or calamansi juice
½ tbsp brown sugar
1 medium white onion, chopped finely
2 pcs long green chili (you may add according to your desired spiciness)
Butter
Vegetable oil
Spring onion
Cooking Instruction
1. In a bowl, combine mayonnaise, oyster sauce, soy sauce, Knorr seasoning, lemon juice, sugar, salt & pepper. Mix thoroughly until well combined and set aside.
2. Next is to prepare the tofu, ensure that you damp it with kitchen towel to remove any water/liquid from the tofu. Sliced into cubes, according to your desired size.
3. Deep fry the tofu until golden brown and set aside.
4. In the same pan where you fry the tofu, put butter and saute the onion just enough to maintain its crispiness. Add the chili peppers, then add also the sisig mixture. Make sure you are cooking this in a VERY LOW heat. Stir well.
5. Then, add the fried tofu, mix well and simmer for another 2 minutes, again very low heat.
6. Taste and adjust if necessary. Remove from heat.
7. Serve in a heated sizzler plate. Enjoy!
That’s it. The easy way to cook a sizzling sisig tofu ala Max’s Restaurant.
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Thank you for watching & see you next time. Blessings to you!
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3 JOHN 1:2
“Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well.”
Tofu with Oyster Sauce
Tofu with Oyster Sauce
Ingredients:
4 pcs. tofu cut into cubes
4 cloves garlic
1 pc. onion
4 tbsp. oyster sauce
cooking oil
Music:
BACK IN SUMMER by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by Audio Library
Hakka Style Chinese Stuffed Tofu Recipe [客家酿豆腐]
Stuffed tofu is a traditional Hakka style of food. This is a family recipe.
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INGREDIENTS FOR THE STUFFED TOFU [Serves 2-3 people with some rice]
- 2 packs of tofu (600 grams)
- 5.5 ounces of ground pork
- 4 pieces of mushroom, diced (soaked with 1/2 cup+1/3 of water - 3 hours in advance. Save the soaking liquid.) [Amazon link:
- 3/8 tsp of salt
- 1 tsp of soy sauce [Amazon Link:
- 1/4 tsp of sugar
- White pepper to taste
- 1/4 cup of spring onion
- 2 tsp of Chinese cooking wine [Amazon Link:
INGREDIENTS TO SEASON THE MUSHROOM SOAKING LIQUID
- 1/2 + 1/3 cup of mushroom water
- 1/8 tsp of salt
- 1 tbsp of oyster sauce [Amazon Link:
- 1 tbsp of soy sauce
- Some white pepper to taste [Amazon Link:
INGREDIENTS TO COOK THE TOFU
- 1/3 cup + 1 tbsp of the seasoned mushroom water
- 2.5 tbsp of oil to pan-fry the tofu
INGREDIENTS FOR THE GRAVY
- 1 tsp of oil
- 2 cloves of garlic, grated
- Few pieces of hot chilies, chopped
1.5 tsp of the white part of spring onion (reserve the green part for garnish)
- 1/2 cup + 1 tbsp of the seasoned mushroom water
- Cornstarch water (1.5 tsp of cornstarch + 2 tsp of water)
INSTRUCTION
- Soak the shitake mushrooms with 1/2 cup +1/3 of a cup of water 4 hours in advance until they are nice and soft. Slice and dice the mushroom into fine little pieces. Save the soaking liquid for later.
- In a big mixing bowl, add in 5.5 ounces of ground pork, 3/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of soy sauce, 2 tsp of Chinese cooking wine, the mushroom and 1/4 cup of spring onion. Mix the filling until everything is well combined. Then stir it within one direction for 3-5 minutes. Throw and beat the filling to develop the texture until you can see some strings appearing.
- Cut the tofu into cubes. Then use a dining knife to make tofu containers.
- Stuff the tofu. It is like making dumplings but easier because you don’t need to wrap it.
- Before we start cooking the tofu, let’s quickly make a sauce by using the mushroom soaking liquid. To that, add 1/8 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and some white pepper to taste. You can also use black pepper. Mix it well. Once you can not find any oyster sauce lumps, take out 1/3 cup + 1 tbsp of the sauce to another bowl. That is for cooking the tofu. There should be 1/2 cup + 1 tbsp of the liquid left which is for making the gravy. Don’t mess it up because the amount is different.
- Get a large frying pan. Add some oil. Be generous with the amount. Toss the pan so the oil covers the bottom. Don’t need to wait for it to get hot. Just directly place in the tofu - filling side down. Tofu is basically protein and water cubes, If you put it in while the oil is hot, you will get hurt by the splashing. Just the let it fry on one side until the filling is golden brown. It will take about 4 minutes on medium heat. Then you can flip them over let it fry the other side. You can brown one side or all the surface. I did 3 sides. One thing I will like to mention. When your hand is above the frying pan and busy flipping the tofu, you can turn off the heat for a second to avoid oil splashing. Because tofu produces liquid while frying, that causes lots of splashing and it hurts.
- Flip the tofu back to filling side up. I know, it looks like lots of chopstick work. Well, now it is time to practices. Pour in the seasoned mushroom liquid that we prepared for cooking the tofu. Cover it. Keep the flame on medium and wait until all the liquid is gone. If your lid is completely sealed, you need to leave a small gap so the steam can escape. Turn off the heat and take out the tofu. Set that aside and we are going to make the gravy.
- In a sauce pot, add some oil, along with some grated garlic and some diced white parts of spring onion. I reserved the green part as garnish. I also like to add some hot chilies. This is optional. If you don’t eat spicy food, you don’t need to add it. Stir until fragrant. Pour in the liquid we made before. Bring it to a boil. Then add in some cornstarch water to thicken it (1.5 tsp of cornstarch + 2 tsp of water) and your gravy is done. Pour it over the tofu. Sprinkle some spring onion for garnish and serve.
Chilli Tofu Recipe | How to Make Chilli Tofu at Home | Volga Videos
Chilli Tofu Recipe | How to Make Chilli Tofu at Home
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EASY Simple Delicious Steamed Soft Tofu
Hello Everyone!
Tofu may seem bland and boring to some people. However, I personally love it! I have grown up with tofu. I have developed this easy way to make tofu taste great. Just steam the tofu and dress him up with soy sauce, fried garlic, green onions and sesame seeds.
Please leave me all your questions, comments and suggestions I love hearing from you,
Thanks so much for watching
I truly appreciate your time,
Sasa
3 Hacks To Make Tofu Taste Better
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