Wow!!! I just made the crispy peanut tofu, and it was absolutely delicious!!! Had it on a salad with vegetables!! Thanks for this wonderful recipe, was super easy!!!
If you’re poor the best way to flavor is to grab a ramen flavor packet and whatever condiments and seasonings would pair well with the ramen packet flavor, mix it in water and marinade the tofu in it over night. Remember that tofu is water soluble and will not absorb oils well unless you’re using said oils to cook and fry it up.
@@jamilkh3586 no meat actually has a taste your not desperate to put sauce or something on to meat but with tofu i didn’t even want to eat it on its own
I'm not vegan or vegetarian, but I enjoy watching your videos. They're so well thought out and organized. I have shared some of your videos with my friends who ARE veagan. Keep up the good work!!
Personally, I love tofu. My favorite tofu dish is General Tso's tofu with crisp broccoli and a spicy sweet and savory ginger sauce. I didn't know that pressing tofu was a thing. 😃
I just discovered your recipes for many tofu meals. They look delicious. I am excited to try them. This video is very helpful but the background music was too loud and distracting.
Hi! Click through to the site for the full recipe, and you'll find links to the peanut sauce, as well as to tofu recipes that use (and share all the details of) the bake, marinate, and sauté method. If you have further questions, leave a comment on the site, and a cooking expert will get back to you. Thanks!
I think the most important thing is to actually like tofu. Also, don't expect it to taste like meat. Expect it to taste like tofu, because that's what it is. :))
One note: at the beginning, it sounded like you are saying that "silken" and "extra firm" are the two opposite ends of a scale...but silken is independent from the firmth (firmness? I like "firmth"). You can have silken extra firm tofu, for example.
For me tofu tastes good either way, salt and oil, sometimes not even oil. Though I do understand that some need ways to make it taste better. To me, it’s chocolate.
For the second variation, is it ok to skip the initial "bake the tofu " part? I'm wondering if unbaked tofu would will absorb marinade better. Please clarify the purpose of initial baking before marinating. Thanks
That should be fine! The initial bake helps it become a more firm texture (which we prefer), but if you don't mind a softer texture, it probably would absorb the marinade better if unbaked. Hope this helps!
Since I don't do soy I found a recipe on line for simple tofu made with eggs and soy milk. You mix together and steam into a firm custard. Now I can use "tofu" in stir fries and other recipes. I make this substituting either almond milk or cashew milk. It works fine. You can marinate it or fry it or do all things you do with regular tofu.
Why do you use tamari instead of soy sauce for the peanut sauce? Where I live tamari is a lot more expensive so I would probably just use soy sauce unless it makes a big difference?
What is she saying in the beginning.... "because if you don't try to make it taste good, __________." just sounds like a combo of random sounds.. please help lol
