Silken tofu with a topping is such a good snack. I love this version: never thought if having it cold. I make something similar, but using garlic, spring onion, chilli or chilli flakes. In addition to soy sauce I add sesame oil and an acid ( lime, lemon or black vinegar). I add finely chopped coriander stalks for a more Thai inspired version.
I love this kind of dish. I usually have my silken tofu with just soy sauce, grated ginger and chopped scallion. It's what makes me sad about how people sometimes think about tofu as "that weird vegan meat replacement".
@@uasj2 Considering tofu is only known as a traditional food in East Asia, it's not like it's that strange for westerners not to know how it should be used properly. I didn't mean to judge westerners for their ignorance, but to lament the missed opportunity. Besides, tofu can be a lot of things to a lot of people even in Asia, and there's obviously nothing wrong with that either. This goes both ways, though. Try getting western food in China and nine out of ten times you'll be disappointed.
Yes exactly. Sorry I wasn’t very clear. I think we are in agreement: lamenting the missed opportunity. It’s changing in Australia now as our food gets more Asian-influenced and as tofu becomes more common everywhere.
That is very true. Most people don’t know enough about tofu in the western world, other than tsp and tofu so hard it can be grilled after marinating. Sure you can do that, but there are so many other textures and degrees of firmness/ softness with so many applications that are pleasing and satisfying, that it is a missed pleasure for many of us here in the western world. Our family of 6 uses about 10 packages of silken tofu, bot soft and firmer types, in about a 2-3 week period. We are not vegetarians in the least, we just enjoy tofu in many different dishes.
My take on it: silken tofu topped with sauce that involves soy sauce, oyster sauce. Drizzled with sesame oil, some salt and pepper for texture, bamboo shoots in chili oil (straight from the jar), then as an extra bonus, sliced century egg for some extra funk and umami. Paired with rice, it's enough as a full, light meal. A little salty, but it has a hint of sweetness from the oyster sauce, and a bit of tang/vinegar with the bamboo shoots in the chili oil, finished off with sesame oil. It would probably be great with some of the hot chili oil that has been featured in another video on the channel. In all honesty, silken tofu is just a canvas for flavor and texture (as is rice). Anything goes, and the sky is the limit.
Just discovered this channel and I am blown away! Always searched for some authentic Chinese cuisine tutorials and found more than I've ever dreamed of here! Thank you so much!
I've been watching this guy long before the RU-vid era.. Nonetheless, every single time i am simply stunned how much kindness there is in every word and gesture he makes.
Thank you Adam for doing a video for us!! In these times where we are all "Sheltering in place" and stuck at home, it is nice for me to be able to watch my favorite RU-vid channels to take my mind off of everything! I love your channel and have used some of your videos as inspiration! Bless you and stay safe!
I made this just now and eating it as I type - so simple and delicious! I decided to steam my tofu and and added in some chili flakes with the onion and garlic. Also topped it off with a bit of fried garlic for an added crunch 🙌
I Learned how to do this few weeks ago with mirin, shoyu & fried onion oil while recovering from jaw surgery and could only have liquid/soft food diets ... good source for protein
This is the first video I've seen from you, when I was searching for a good tofu recipe. I now make this once a week! I have to say you are such a pleasure to watch. Joyful, lovely and informative. Thanks Adam!
The detail of the techniques and methods on your channel are so much better than pretty much every other channel which just seem to repeat the same information over and over again
I love tofu, usually just fried to give a little bit of texture on the outside, and salt and pepper seasoning. if I'm craving something more delectable, I give it salted egg sauce. all very easy.
Adam! Thank you so much for this video!!! This dish was the very first tofu dish I ate back in 1992 in north Melbourne. I was surprised and amazed with the fact it was cold, and enjoyed the flavour a lot. I am now inspired by your video and I’ll be making this tonight. Thank you so much (ps: Music to this video was awesome, relaxing and very appropriate for this video).
Hi Chef Adam, I am doing this every now and then as it became the fave dish of my kids, thank you for being my inspiration, surviving this pandemic by selling what i am cooking from what I learned from your you tube, at least we have food to eat in our table, I just cooked over from the order so I can care it with my kids. So hard to be a single mom but I can still managed. I just wish I had my wok ...some of my consumers said that I have to put up Resto but I know it's a big No No for now, have to earn and learn more from you, God bless, domo arigato.
Hi again Chef Adam...i nade it lsst night right after I aatched this....guess what? Everybody loves it and they wanted more but i just have 3 blocks of Tofu...today I msde the sweet snd sour pork, by the way, i added black vinegar and oyster sauce and chinese wine as that is only available in here. Thank you for keeping me inspired and giving me new idea everytime i watched your you tube channel...i just wish I could neet you in person once you had the chance to visit Philippines again. Mabuhay!!! Keep safe you all.
Yum! This looks so delightful. I wish I had some silken tofu on hand right now! I might add some of your red oil too... I pretty much put that on everything nowadays!
was actually looking for recipes on how to make the silken tofu itself but I am not at all regretting that I stayed anyway and watched the whole video :D
Thank you for telling background story of dishs. It's super interesting to korean like me, and I am pretty sure it will to whom have east and south asian cultural background. In korea, we prefer fried firm tofu with soy sauce, spring onion, sesame oil and chili. '두부부침' It's really common in every restaurant in korea.
Thanks for the video:) I like tofu very much although if someone is looking to try tofu for the very first time I would orient them towards fried crispy tofu, like served in cubes, dipped in sweet and sour sauce for instance. Something really easy for a western pallet to appreciate. I actually think silken tofu is harder to enjoy for a "first timer". Also, the recipe you shown is very authentic, props to you for that, although I don't personally really enjoy how Asian people fry the onion and the garlic so brown. You did it exactly like them, so, no misinformation here, but I think it's a bit too harsh and it develops weird tastes, especially the garlic bits, in my opinion. I rather gently fry it until golden, in less oil, and just put that on top of the tofu, without the excess oil. Just some personal tips for people to try, see what they like best 💕
I didn't like tofu until I lived in China for a year, and now it has become a staple in my diet. Love the video! Q: I'm trying to make tofu at home and I just can't get it right, and I haven't found any good resources for making it. Would you be willing to do a video on making your own tofu from scratch? Best from Minnesota!
Funny, your past two videos are both side dishes that I always picked up in the cafeteria when I was studying in Beijing: egg with tomato, and silken tofu with spring onions.
As a kid i would literally snack toku and oyster sauce, both straight from the fridge. Blandness of the tofu really balances out the salty sauce. Come to thing of it, I simply just needed an excuse to eat oyster sauce
I made this dish from another video I watched. Your recipe looks much better with the browning of the onion and garlic. Would you consider adding a touch of miso for added flavor? And cutting back on the oil, but adding just a touch of sesame oil at the end? Please, would love your advice... Cheers Chef 🙏
Wow, I just made this dish for dinner and ate it all by myself! Thank you, I guess... lol. Simple but delicious recipe, definitely gonna make this more often ツ.
OMG, I could eat that all now for breakfast! Bloody starving watching that! I've only got firm smoked tofu in the fridge but going to make your topping now to eat with rice 😋
