Thanks for watching my crispy tofu recipe! If you enjoyed this I have a playlist of my favorite plant-based dishes you can check out here: ru-vid.com/group/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf
@@junebee9143 Hi Sebbie, I'm glad to hear you're okay. Recipes don't usually specify pot-size and oil amount because most people aren't going to have the exact same-sized pot as the person writing the recipe. The more important thing is to make sure you don't overfill the pot with oil (never fill the pot past half way). This isn't just for this recipe but for anything you are deep frying. Also, if your oil was the correct temperature and you dried the tofu sufficiently it should not have bubbled up so much as to overflow (the bubbling is caused by water turning to steam, so it's very important to make sure you get rid of any excess water by salting and drying it before you fry it).
Nice mixing up on the editing style Marc - the unscripted taste section was a nice switch up from scripted, but more natural. Great balance across the vid.....you even made ME contemplate cooking tofu (an ingredient I widely avoid)
I was really surprised that you didn't add a starch to the outside of the tofu cubes. When I make fried tofu, I always sprinkle on some cornstarch; I have never had a problem with the tofu sticking on the bottom of the pan. The tofu also comes out extra crispy and the coating helps the sauce to adhere. Your method certainly works! And that sauce looks delicious!
Hi Kathy, for this particular application I prefer going starch less. Starch will get it to crisp faster, but you're crisping the starch not the tofu. When it gets dipped in the sauce, the starch granules will absorb the sauce and swell up which helps it hold onto it, but it also causes the coating to not be crisp anymore. It works for dishes like agedashi tofu, but for this I want the tofu to stay crisp even after soaking in the liquid. Crisping the tofu itself takes longer, but you're getting the protein to crisp. This creates a microscopic mesh (leaving pores where the water turned to vapor) . The pores will retain the sauce, but the protein won't rehydrate as readily which means this will stay nice and crispy.
@@NoRecipes Thanks for explaining the science, Marc! I have fried tofu without starch and found the texture a bit hard for my tastes. Now I know why. When I do it I don't really put much on, so it doesn't really become a coating, kind of like what you did with the Yaki Onigiri. I suppose that if you were planning this as something that needs to sit for a time, this would be a better method. We always gobble up the fried tofu right away, so it doesn't have time to get soggy. Frying tofu absolutely transforms it into a dish anyone can love -my husband used to hate tofu! Now he loves it.
@@kathcares Glad you were able to find a way to get your husband into tofu! I think if someone can't get into this dish, they may be a tofu hater for life😆 As for the texture, I wonder if it was the amount of time you fried it for. When I was testing this, if I took it too far it did get a little tough and crunchy around the outside. About 10-minutes was the perfect time for my tofu, but this might vary depending on the moisture content of your tofu. Either way, as long as your method works for you, I'd say stick with it.
Hi Shaz, definitely something I'd like to do, but the videos for this channel take me about 4 days to make, so I just don't have the time to do any more.
Hi Kaye, please look at the video description. All ingredients and their quantities are listed there and you can also click through on the link to my website for an even more detailed explanation of each ingredient.
I'm glad to hear you enjoyed it! I used Japanese Kikkoman soy sauce for this. As long as the soy sauce is Japanese (and not Tamari) it should work fine. Other Asian soy sauces can be much thicker and darker.
Great recipe, I tried it tonight and it was delicious. It’s a shame that you feel the need to put on such a fake, game show host demeanor, though. You’re clearly a talented, charismatic person. We don’t need the show. Just be yourself.
Thanks, but the last time I checked we haven't met in person so I'm not sure how you presume to know me. I get it, I'm not for everyone, but hopefully you find the recipes worth putting up with my personality😉
@@NoRecipes well I offered the compliments to take the sting out of the criticism and make it clear that I wasn’t trying to be mean. The thing with feedback is that you’re free to take it or leave it. Do as you please.
Sorry about that, I said it with a Japanese pronunciation. It’s mirin. There’s always a full list of ingredients in the video description, and I give a much more detailed explanation of the ingredients on my website (the link is also in the description)
thank you for this recipe 😁😁😁gonna be making this so much! i usually don’t enjoy tofu much but yummmmm. i didn’t have everything so i just used ginger ,garlic, soy sauce, and black pepper and it’s so good
You're welcome Andrea! I'm glad to hear you enjoyed it! Tofu's just a blank canvas, so there are a lot of delicious ways to prepare it. I hope you have a chance to try out some of my other tofu recipes as well.
Hi Nichelle, I try and provide background and an explanation of the technique as it helps most people avoid failure and add to their tool chest of cooking techniques. If that doesn't interest you, you can skip ahead to the cooking part using the chapter markers on my videos.
it looks tasty, I wonder as I mixed a Shichimi Togarashi spice, can I use that as substitute then just sesame seeds? as one of the recipes I followed have two sesame types in with several spices? And I might actually use up the spice rub so I can make more. either way yummy looking and I can't wait to try it.
As a tofu convert I can say that my dislike of tofu stemmed from bad tofu and bad preparation. Growing up in the US (40 years ago) there wasn't a good selection of tofu and I hated the beany smell and crumbly rubbery texture of it. These days there are some good brands available there that don't have a pronounced soybean taste and a texture that's more smooth and creamy (even for firm tofus). For this recipe I recommend House Foods' medium-firm tofu.
Hi Fauzi, this usually happens when the tofu contains too much water as the tofu puffs as water turns to steam and escapes the tofu. The two possible causes are 1) the tofu didn't drain for long enough 2) the tofu itself contained too much water. If this was the case, try using a more firm tofu (softer tofu contains more water).
Mmm I can smell the garlic and ginger through my screen. This looks so good, can’t wait to try it. Salting the tofu is also a brilliant idea, thanks :)
Hi Paweł, yikes sorry to hear about that! As for volumetric measurements unless otherwise specified, they'll always be specified in US cups. 1 US cup = 240ml, so 1/4 cup would be 60 ml. I hope that helps!
Such a good channel with such a good, expressive chef... Great Job. Also, I want to cook Japanese for my family and friends, but most of them don't even eat chicken, forget beef or pork. So please continue with these amazing vegetarian/eggitarian recipes. Love from India.
Thanks Abhiroop! Many of our recipes are easily made vegetarian by switching out the protein. If it's possible, I usually include some information on on substitutions in the head notes of the accompanying blog post (links are in the description).
Hi Melanie, you can substitute a mixture of sake (or shoaxing wine) and sugar, adjust the sweetness to taste, but a 50:50 mix (by volume) should be a good starting point. If you go by weight it's more like a 40:60 sugar:sake
Hi Suzanne, I'm guessing you mean "mirin"? All of the ingredients are explained in much more detail along with substitutions on my website (the link is in the video description).
@@suzanneward6184 Ahh sorry about that, these transcripts are AI generated by RU-vid, so they're pretty bad. I'm going through and rewriting them, but it takes a long time and I haven't gotten to this one yet.
I cant wait to get this. Since covid I havent been able to go out as often to order. Attempts at home havent worked well. Is there a reason you use semi firm instead of firm?
I like the center to be soft and juicy and the softer the tofu, the more liquid it contains. Soft/silken tofu is made using a different process and it contains too much liquid to crisp properly. Medium-firm is made using the same process as firm tofu, but it contains more water, which makes it more tender and juicy, but is still low enough in moisture content to crisp.
I don’t own one so I can’t say for sure, but I don’t recommend weighting it as it will cause the internal structure of the tofu to crumble and it won’t hold its shape when you fry it.
