Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With

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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 ►► f52.co/3NA1op6
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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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15 июн 2024

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Комментарии : 1,4 тыс.

@food52 2 года назад

Check out the FULL RECIPE here: f52.co/3NA1op6

@Roomfullofstrangers 2 года назад

How does one "gently shimmer" it?

@lovem7635 Год назад

Hi thanks do we have to defrost it the frozen tofu before we fried it.

@vjmarak Год назад

Thank you. Wanted to know about the "alcohol " ingredient. = Rice wine (Mijiu or Shaoxing wine)

@christopherng5847 Год назад

There is another technique on silk toufu, giv it a few knock wit the back of your knife n it should come off naturally.

@vindat.santos8870 Год назад

@@lovem7635p9

@michaeladove7269 Год назад

I love that you kept the "bloopers" in the video, because these things happen to home cooks and it's OK. 👍😊👌

@delinquense Год назад

Absolutely .. they are both hilarious and informative. We get to see how he would handle an unexpected circumstance in real time!

@MRBCA500 Год назад

I totally agree as well. Earned respect from me. I appreciate the recognition that it's not always perfect every time.

@tougeika8267 Год назад

The bloopers regarding the unpacking of silken tofu are good to show everyone has those moments, but would be even better if he didn’t just get a new block, and yet another new block. Rolling with the error would be a better lesson for the home cook who doesn’t have multiple replacement blocks on hand. Or at least a small clip after the main dish showing ways to use the broken block, eg. tofu crumbles, would be a good way to present a plan b for such events..

@MarcellaSmithVegan Год назад

But he was supposed to be teaching how to cook it, not just mess it up and call it a video. It gets all watching people who do not have a clue try to teach how to do something, he cooked that worse than the first time I ever cooked silken.

@yvonnechristensen2780 Год назад

Amen! He was not happy it happened, but he handled the situation well!

@kristylane8436 2 года назад

There is something really magnetic about how sincerely and intensely he talks about this subject matter. Overall, this was super fun and informative, and I hope Mr. Sin provides us more more tutorials on many more things.

@vighu998 2 года назад

He is very articulate and verbose

@elsalisa146 Год назад

Absolutely!

@silvsilvsilv Год назад

I was 2 minutes into the video and already wanted to comment pretty much the exact same thing! You can tell he's passionate and knowledgeable.

@Aritul Год назад

Yes! I was trying to figure out why I enjoyed this so much. I think you explained why well.

@annemariedupas8107 Год назад

Yes I definitely agree..thanks so much!

@armymoaengene9181 Год назад

I've been frying tofu for 20 years and it's never once occurred to me to make one side browner than the other for a texture contrast. This young man is so knowledgeable, articulate, and talented. I like the bloopers. Makes me feel better about my own cooking skills because I've also left half the block of tofu in the container by accident on more than one occasion

@lunova6165 2 месяца назад

In my opinion you get the texture contrast from the inside of the tofu, so its not really needed, but his methods are great too! I also agree with you I think its really important for Chefs to show their mess ups, failures, etc.

@gelbsucht947 Год назад

One of the best videos about cooking tofu that I have ever seen. Made me understand its structure and texture much more deeply.

@reglagirl5802 Год назад

I agree because I’ve known about the freezing tofu for a long time but nobody else I’ve seen has ever talked about it

@reglagirl5802 Год назад

When you’re trying to make tofu salad which is an imitation of a salad in the freezing the tofu is absolutely necessary in the process

@loryearles9987 9 месяцев назад

Agree

@heyitsjordansmith 2 года назад

Lucas does such a great job at explaining sensory cues as he’s moving through the steps. He really wants you to pay attention and not just follow the steps mindlessly. Bravo. 👏🏼👏🏼

@miroslavapalameta9161 4 месяца назад

English subtiitlespleasr

@A7XLeon 2 года назад

Felt like a tedtalk on tofu. Very informative! Amazingly, I have silken tofu in my fridge I can't wait to use later.

@SLAMSwan Год назад

I agree! I have been cooking tofu for years, but I learned a lot from him.

@cfwin1776 Год назад

I feel silken tofu is too hard to handle unless you make soup with it. I always buy medium firm tofu.

@brianyim22 Год назад

As someone from Hong Kong, I feel so proud for having Lucas represent us and our culture. Brilliant and articulate, Mr. Sin is a real artist.

@mayaikejim Год назад

I illegally smoked my way in the 70s to the dry, frozen tofu recipe of a lifetime. Take a firm tofu, dry press it out a few times, then stick in the freezer like in this video. When you take it out, dry it with paper towels several times, till you've got a cardboard texture. Crumble it, then make sloppy joes. My first one I soaked the tofu with a tamarind & soy sauce, hot woked it, then a husky anchovie based marinara around the mixture, on a brioche bun with cheese. Brilliant. And so are this fellas recipes & his heartfelt love for cooking - bravo.

@DavidWilson-sm2ym Год назад

He's a good teacher. Really appreciated that he didn't try to make it look like a prefect process, i.e. silken tofu is a pain, grease splatters everywhere, etc. Also, he didn't go out of his way to showcase difficult, intimidating techniques and/or ingredients. Great video! Do more videos with Lucas!

@lydianaitore8214 3 месяца назад

Good job Be blessed

@mandyz5041 Год назад

I grew up eating frozen tofu, and it is so delicious, especially in hot pot, soup or noodles. Lucas is the first chef that explains the physical structure of frozen tofu haha. so informative, love it.

@Gymnasticsnfl Год назад

Learned about freezing tofu never knew it was a thing! Thanks for the tip, Lucas. Will not have to toss out my expired tofu again. Also love you kept bloopers in. Laughter is how I handle stress and I found myself laughing out loud! 🙂

@FahadAyaz Год назад

I've seen some RU-vidrs double freeze it (ie defrost it and then freeze it again) and apparently that gives it more of a chickeny texture, which you can then flavour as you wish. I have some tofu in the freezer but not tried it yet 🤞😅

@atharvabhosale3529 Год назад

@@FahadAyaz did you try it? If you did how was it?

@dc33333 10 месяцев назад

Lucas is a gifted communicator. Much better than any content anywhere else.

@Noor-ns1vj Год назад

I love tofu, but I never thought I’d willingly watch a 20 minute video on cooking tofu! It was so informative and interesting!

@jayoppie3021 Год назад

I also learned from my Chinese friend to simmer silken tofu in salted water for about 5min then strain. It's surprisingly easier to fry then saute in just garlic ginger and scallions, a little chicken powder white pepper and finally a tiny splash of sesame oil. So good and flavorful ! But chef Sin here did a good job of explaining a lot. So cute.

@27kjh Год назад

Chef Sin recipe worked out so well for me but I’ll give your recipe a try next time. Although I’m not sure about simmering the soft tofu in salted water….I can see it falling apart on me.

@Weeping-Angel Год назад

Yes. My mom has taught me to lightly boil tofu in salted water at a very young age. It gives the tofu a bit more flavor as well as firming it up a bit.

@kiana.malcolm 5 месяцев назад

I’m so glad that I’m not the only person who can’t deal with silken tofu

@jocelyndecastro6334 Год назад

Love, love this episode!!! I have been a vegetarian all my life, and appreciate recipes and chefs that INCLUDE vegetarian recipes! Thanks so much, Lucas!

@NormanFinkelstein9863 Год назад

Good guy. Knows what he's on about. His willingness to show mistakes, rather than edit out the 'imperfections' reminds us that we can all give it go, anything we want, and give ourselves permission to risk making mistakes.

@Kyriakyriaki-onlyaservant Год назад

Lucas is very passionate about food and he really is a natural teacher. Thank you for sharing your secrets.

@verYCreepyDoll Год назад

I use the freezing method to make spaghetti bolognese with (extra) firm tofu instead of beef and the freezing makes it so easy to crumble it into tiny bits and get a great texture

@kellymartell1292 4 месяца назад

Oh my god. I love how fast you talk. I love how detailed you explain things. I love how you explain the science and technique, clearly and quickly. I also love your humor. 😂

@tomasriverasanmartin5006 2 года назад

Lucas fits just perfect i this context. I learn so much, he's a great teacher. Thank you Lucas!

@masstwitter4748 2 года назад

Just awesome - so informative + interesting. Love cooking chinese food, so it helps but reckon I could listen to Lucas cook anything and it'd be good. Bring on Hong Kong scrambled egg sandwiches!

@food52 2 года назад

Thanks for watching Mass Twitter!

@mpham5394 Год назад

@@food52 TALK TOO MUCH...

@Laurenski67 Год назад

Lucas is a chef/educator! Love him!

@libbiehorn3546 Год назад

He’s so good describing background and technique, while still maintaining a sense of humor when things don’t go exactly as planned.

@1050cc Год назад

What an eloquent chef, a pleasure to listen to and watch !

@LScholten Год назад

After getting hooked on crispy tofu I decided to try silken tofu for the first time, I very lightly dusted with corn or arrowroot flour andpan fried, it tasted to me exactly like a western style baked custard. Perfect for plant based dessert. It is very more-ish.

@russellrlf Год назад

Diving head first down the rabbit hole of cooking with tofu. This guy is awesome and his instruction is spectacular!

@nathaliasimone_ Год назад

Me too lol 😁😂😭

@nesamalarkandiah9348 9 месяцев назад

Exactly right, good techniques too. As a vegetarian always loved eating tofu as is nd not like meat substitute. So this was interesting for me

@tkfess 4 месяца назад

I wind up tossing the tofu because I did not know how to cook it. I will attempt it now.

@russellrlf 4 месяца назад

@@tkfess since watching this, I have made tofu several times. It is crazy easy and very delicious. My wife and I are talking about eliminating most meats from our diets. Tofu will help to replace some of the protein

@ThreeGreenthumbs Год назад

My new favorite cooking show. His way of describing the recipe step by step, with a little science thrown into it (but not too much) is great.

@stephaniec.4905 Год назад

I feel like I wasted no time watching this. I usually don't like watching long videos. But, I love tofu so much. I learned from his expertise as well as his mistakes. I absolutely love this video. Props to the chef and the crew who decided to invite him and record him.

@kkimberly2004YT Год назад

I love ❤️ how everything wasn't perfect. It made things so interesting and it showed us what to look out for and how to respond.

@benatural1306 Год назад

Favorite part, when he said aww man when something stuck, I 👍🏾Perfectly| Imperfect for the win!

@c-tech_ 2 месяца назад

This is the most relatable cooking video ever. Thank you.

@llamapie24 Год назад

It's two minutes into this video and my mind has already been blown regarding how I've cooked tofu my whole life. Lucas' wisdom is gold!

@KM-cd8oc 2 года назад

The silky tofu outtakes haha

@tmackie1694 Год назад

Lucas is so intense … in the best possible way. Culinary videos deep dive to a whole new depth. Love it! 👍

@Robin-Feldman 4 месяца назад

@sgarcata 3 месяца назад

After eating lots and lots of tofu while living in an ashram, I haven't had the slightest interest in eating it again... until now. I've got it on my shopping list. Here in the Phoenix area, we are blessed with lots and lots of Asian grocers and restaurants so I should be able to get all the ingredients. THANK YOU.

@jamesscot8560 9 месяцев назад

What a wonderful and thorough video!!! In the 1970's a Zen teacher introduced me to tofu which was then available in metal cans. Thanks to the Book of Tofu, a Vitamix and a skilled carpenter i learned to make tofu. I still have that oak press. One of the heights contemporary of American civilization is availability of tofu in Florida Publix supermarkets! Awesome and often on sale. I purchase tofu from many different markets. After removing from the container, the tofu is pressed between two weighted flat surfaces lined with paper towels and dish clothe for an hour. Then oven baked at 425 F degrees for 25 minutes. When cool the tofu is popped into a ziplock freezer bag and frozen for future convenience. This technique reduces the oil/fat content and yields a very firm product. Such an amazing food source. Awesome Thank you Chef Sin!

@liqiz1755 9 месяцев назад

Interesting to hear!

@marye813 Год назад

My diet is plant-based and tofu is an important element. I don't care for frozen tofu (too rubbery for me) and usually bake mine by cutting into slabs and brushing or spraying with neutral oil. The tofu browns nicely and is ready for use in Chinese stir fry or Indian style dishes. It is the water that causes tofu to go bad in the frig so if you want to save an opened package drain thoroughly and add fresh water. Keep doing at least every other day until used up.

@kimberlygause 6 месяцев назад

I love the way this guy sounds. His voice is so soothing to me, and comforting to listen to in the wee hours of morning as I'm drinking the mushroom coffee to wake up to face the purgatory hell I'm stuck in...sigh

@scotth.269 2 месяца назад

When I fry soft tofu, I throw it in a cold pan. As the pan heats up it slowly eliminates excess moisture and the oil doesn’t spit.

@enfusraye 2 года назад

MORE LUCAS!!!!! I love the outtakes.

@Alextodd007 2 года назад

Hello Emily

@vmoreno-blake2916 10 месяцев назад

I just threw my firm tofu in the freezer and will make my dish tomorrow. I was going to cook it today, but Chef Sin just taught me sooooo much. Very good video🥰

@VSchwarcz Год назад

Yep this is my dinner tonight

@hannahippo Год назад

Please do a follow up on chinese tofu recipes! Egg tofu has always been my favorite, especially salt and pepper style. My mom's lazy dinner was to steam a whole block of silken tofu with a generous portion of XO sauce on top. So simple yet so good!

@littleriverflows Год назад

Would love a follow up!

@reewoods8441 Год назад

What is xo sauce?

@Darscm Год назад

Genius. Brilliant. Lucas is so thorough. His instructions are so incredibly clear. I can’t believe it’s taken me so long to find this guy. I’m subscribed and alerted. Thank you.

@daniellerton3289 Год назад

I love this video. The chef is articulate, well spoken, and clearly knowledgeable. For me, the bloopers were essential. I've always been intimidated by silken tofu, and would have been disheartened to get the results he did initially. 💕

@evidhazelbower1527 4 месяца назад

I like the fact that when it didn't work, he used it as a teaching point.

@wil318466 11 месяцев назад

This kid is great. His explanations about why he does things is fantastic. I don't even make many of his recipes I watch his videos to use his techniques.

@rachelward8461 2 года назад

Wow, I've been eating tofu for years and I've never put this much care into cooking it. So informative and helpful! Love the thoughtful vegetarian dishes from talented chefs!! 💜💜💜

@recuerdos2457 Год назад

He puts abalone sauce, so not vegetarian i guess,.?!

@christina33333 8 месяцев назад

Could substitute abalone sauce with vegetarian "oyster sauce", should be next to oyster sauce on the grocery store shelf.

@SmartJanitor 2 года назад

Lucas, you're so bright, talented, and passionate. You could write food sociology/ethnography, like MFK Fisher. And your technique education--pressing down on the tofu to tell the doneness, for example--rare gems of information.

@kayokk- 14 дней назад

This video is really significant. At last, someone provides a comprehensive and suitable explanation of tofu. Many thanks.

@jonbarlow3542 4 месяца назад

WOW!!! Love your work, just excellent! Thank you.

@JudyQ411 2 года назад

I love this guy. So intelligent, so calming, explains things perfectly. Plus, HE'S A TOTAL BABE AM I RIGHT LADIES?!

@SmartJanitor 2 года назад

And gents,

@TimothyEspinosa 2 года назад

Firm agree

@CookbooksonRepeat 2 года назад

Love his smooth voice! ❤️

@oceanlawnlove8109 2 года назад

@@SmartJanitor um yaaah I was about to say hellooo he's so cute i love his demeanor 🏳️‍🌈🏳️‍🌈💜💙🏳️‍🌈💜💙🏳️‍⚧️💜💙🏳️‍🌈💜💙🏳️‍⚧️💜💙

@kuris2x 2 года назад

Ohh yes. It's the eloquence in how he describes everything that does it for me.

@virginiaf.5764 2 года назад

I'll have to try the freezing method. I just slice firm tofu after patting it dry with a dish towel, then marinate in soy, sesame oil, and garlic before pan-frying it. Snack on the slices or mix with veggies over rice. So good. I really enjoy your informative videos.

@cookiekirkland8689 Год назад

I love this guy!! Finally a straightforward chef/home cook who reaches u subtly, very indirectly and calmly. Love his clean cut looks too. Lucas, instruction is easy to hear and is clear. Also love the bloopers to, when the silken tofu wouldn't cooperate. Great job,Cookie K

@angelaslack4843 Год назад

First time on this channel. I am learning about tofu overall and I need to have it more as a soy protein source. I was so drawn in by his voice, so calm and his descriptions are so clear. His honest efforts by keeping the bloopers in has won me over. Sincerity wins every time. He's clearly skillful; and knowledgeable and it was a pleasant learning experience for me. Thanks AGAIN Chef Sin.

@VintageTubeTone Год назад

That was a Master Class in tofu. I will definitely try freezing the firm version as you have thoughtfully presented.

@whatshername369 2 года назад

I know very little about tofu, but have been curious. His instruction and information were great and gave me some courage to give it a try.

@ksundar6594 10 месяцев назад

I made it this way and it was outstanding. Esp, pressing, freezing and repressing the tofu made a world of difference. Bravo!

@mariahanan9252 29 дней назад

Excellent cooking instructor!I was glued the whole time listening and learned so much. Thank you Chef Lucas!

@jojobee8057 Год назад

What an incredible lesson. I am incorporating more tofu in my diet and this was so helpful.

@robertsilva-zf7cm Месяц назад

Lucas Sin is an expert on this matter and it is shown by the way he explains the nitty-gritty of HOW, WHY, WHEN OF THE PROCESS to prepare the element in view here..., HE IS GREAT..., THANK YOU...

@catmom1322 Год назад

I try a variety of RU-vid cooking shows & most are pretty good, but this video is stellar! I like tofu, but never obtained the right way to cook it. Mine always clumped up into bizarre shapes. Thank you so much, Lucas, for showing us how to pan-fry this tofu after prepping it.

@OmosThings Год назад

I agree with you about the whole "meat replacement". Never ever had I seen a panfried tofu in Korea - always in delicious soups and stews - au naturel and so good! Thank you for this video, will definitely watch more of your work!

@melodeelucido1446 Год назад

This is a fantastic video on so any levels! The kitchen is a lovely setting. You are a passionate and articulate teacher. Love it! And the comical shots actually did make me lol. Thank you for a delightful time watching and learning. Blessings

@stephanieray6587 Год назад

Freezing tofu? Who knew?! That was a Master Class, thank you.

@maxinahunt8652 Год назад

I’ve been cooking Chinese for many years. This was so educational! Thank you!

@AE_Thomas 2 года назад

I love the "Big Oops Energy."

@CuriosityKilledKatAutumn93 2 года назад

The thought of freezing firm tofu seems so much better than the squeezing the liquid out by weighing it down with a heavy pan. I'm excited for the next time I make tofu. I don't even eat it based on being a meat substitute; its just really good.

@collegefraud1308 11 дней назад

I always knew I could make tofu better but never bothered to learn until now! It's such an art!

@mattcero1 Год назад

Great inclusion of the frustrating pouring out the Tofu. Your food sciences opinions are spot on as well. Too many channels make things look so unrealistically easy it's laughable these days. This is akin to steaming your cubed potatoes for mashed potatoes instead of boiling them. Steamed potatoes absorb far less water than boiled potatoes, and as a result there's way more room for the butter, cream and the rest. Thank you for making this and know I've never wanted to make tofu until watching this video.

@andyjiang2047 2 года назад

This reminds me of my mom's chinese cooking at home. I definitely got to make this. Love the simplicity of the ingredients and the fact that this dish is delicious and healthy!

@nunchucktube 2 года назад

Im new to tofu! A couple of months actually just playing with tofu recipes. You just blew my mind with this technique 🤯 🙏

@ABo-jr8pg 27 дней назад

Thank you for sharing your experiences and including the difficulties you had!

@moonlightdragonrider Год назад

I was definitely doing tofu wrong. Thank you for the advice!

@davidpeary7549 2 года назад

Thank you for such a comprehensive video, Lucas. The information is very helpful and your presentational style as silky smooth as the tofu. I get silken tofu out of the mold by turning it upside down and cutting out the bottom of the mold with a pairing knife. The block slips out quite easily. It is pretty successful. I'll let the block sit in the fridge for a day or two. A lot of water will drain out. I'll dress it with a spicy soy sauce. Eat it cold. A little reheated rice, some raw veggies. It is heavenly.

@williammcculley5888 Год назад

I invested in a tofu press and I love it The best thing I ever did!!!

@Amelialcpoon 2 месяца назад

Love watching him. Totally honest.

@glenncj 2 года назад

Phenomenal video. Gave me the courage to try something new with this recipe. Although I messed up by breaking my tofu, it tasted great still haha. Lucas makes it look so simple! Thank you

@sandie157 Год назад

What a charming chef. The recipes look delicious. And the mysterious tofu seems approachable 😊👍

@Shirley-N-Maryland 6 месяцев назад

Seems like Sunken Tofu is MORE of a hassle with prep & cooking than the Firm. I love his realness! Very enjoyable to watch.

@cupguin 4 месяца назад

It depends on what you're using the tofu for. He's demonstrating how to sear different types of tofu but not all recipes using tofu involve searing it. But if you only have some silken tofu on hand it's also useful to learn out how to sub it in for extra firm. I'd also add it's probably easier to sub in silken tofu into most recipes that use extra firm tofu than the reverse. A lot of western vegan recipes for instance with silken tofu are using it to replace eggs or dairy in everything from sauces to baked goods. Eastern tofu recipes are usually designed to exploit the natural characteristics rather than against them. You also aren't replacing a different ingredient or disguising it. You just serve your miso soup with lovely cubes of soft tofu in it.

@mayahdoss7050 Год назад

I love how much knowledge he clearly has

@stevenkopstein3132 Год назад

Made this yesterday (exactly as written) using firm previously frozen tofu and it was just amazing. The tofu has great "chew" and actual flavor rather than relying on the sauce around it. It seems like if you cut a standard block of tofu into 10 pieces as the recipe calls for, the pieces are too large - so I went for 12. Other than that I wouldn't change a thing. Thanks for redeeming MSG for me - something I have avoided my entire boomer life - as it turns out for no good reason.

@Otokogoroshi Год назад

I love tofu (with homestyle tofu/beancurd being my favorite dish ever) but since I was raised on standard American food and Mexican food I was really intimidated by Tofu. Thanks to the internet and lovely videos like this I'm finally able to start making it at home! My goal is to eventually make tofu delicious enough that my Meat and Potatoes brother will enjoy it lol he needs to lower his cholesterol (and I should head that off before I develop issues with it as it runs in the family, thus more tofu and less red meat!) and I like finding new kinds of foods to cook!

@caitjohnson6021 Год назад

I love tofu. I am Caucasian. I hate it when people dismiss it as food. Thank you so very much for this video, it will teach me so much.

@normannisbet1213 4 месяца назад

I see the light! Thank you for breaking it down for a simple guy like me. I’m about to cook my first tofu meal ever in my life and have been hellish nervous to do so. Now I’m well excited to cook

@OSheaDean 2 года назад

Thank you so much! I've been freezing tofu all wrong, w/out removing the liquid first. And I didn't know I could just use my hands & literally press them together!

@prairieskye 2 года назад

What an informative video & with such a well spoken chef, loved it

@julesw1403 Год назад

All hail tofu! You just elevated one of my favorite foodstuffs with the care shown in preparing the dishes. Love this channel because I learn something new watching every video. I liked the freezing trick, and I’m going to try that.

@maykayaka1232 Год назад

Love this channel the first time YT showed it. Love an Asian speaking English without a particular accent nor it's just slang. He's a very good chef and a culinary coach as well 👍

@kariforuniajin 2 года назад

More Lucas Sin!

@electricgerm 2 года назад

Forget the molding, there is no easy way to tear off the cover plastic of silken tofu's - the plastic film is always filmsy and you leave jagged edges around the container that slice off some of the content when you flip it. There has got to be much better ways to seal these things

@davidturcios4560 Год назад

I have never cooked with silken tofu before, this method of pan searing has completely opened my eyes.

@nikolaslucak3048 Год назад

This is a man who loves what he does, it's fantastic to see!

@KimMayroze 2 года назад

This was amazing timing, as today I had a great take away of stir-fried silken tofu with a sauce and was wondering how I could recreate it at home! Thanks!

@Alextodd007 2 года назад

Hello kim