YTread Logo
YTread Logo

making tofu that doesn't suck

making tofu that doesn't suck
at least once a year I like to bring into this kitchen some of my Julian's famous

tofu

I'm serious about this stuff I'm up the night before pressing

tofu

I think it was only a matter of time before I welcomed some sort of the office into the kitchen and here we go spills

tofu

all over the office floor for real I was literally up last night pressing

tofu

that part is not a joke that is real I pressed one two three four blocks of extra firm organic

tofu

last night so I could do my best
making tofu that doesn t suck
at trying to make

tofu

delicious I have a few recipes up the old sleeve I figured out a lot of ways actually not a lot I figured out a few ways that really work to make

tofu

like delicious I was fed

tofu

a lot growing up and I remember never really enjoying it I always thought it was like very bland and bland and the reason why I thought that I think is because it is

tofu

is incredibly bland especially when you take it out of the package and feed it with very little prep with a little bit of
elbow grease and a good old

tofu

press you can make

tofu

tastes really really good so I had this idea thanks to you guys on Twitter to make a few different

tofu

recipes because it seems like a lot of people don't know what to do with

tofu

and that's okay because I didn't know what to do with it at one point too and now I do and it's great and I eat it and it's wonderful so I'm gonna attempt to make Nashville hot

tofu

kung pao

tofu

and

tofu

bacon two of those three things
I've done before I've done the Kung Pao and the

tofu

bacon and I know that those work the

tofu

bacon is what we'll start with because we have to marinate that then the kung pao

tofu

comes with a lot more prep we're gonna have a lot of vegetables I got some rice in the rice cooker that's gonna be our Asian Flair with the

tofu

and then lastly I'm gonna try for the first time

making

natural hot

tofu

I've never had Nashville hot

tofu

I've never had Nashville hot
chicken natural hot anything I just looked up a recipe when a certain taco mended me make that on this channel so I'm gonna try that for the first time so that might be great it also might be bad we'll see part of the fun here isn't it if there's one thing that's important to do to

tofu

to make it workable its press it get the water out of this thing so you can buy like a

tofu

press I got mine on Amazon they're pretty cheap you just put your

tofu

in there press it down
and it slowly just drains the water out then you have a dried out block of really versatile cooking material honestly it crisps well you can take flavor it's like a sponge so for the bacon

tofu

I'm gonna just slice it lengthwise and try to get sort of like a long thin sort of piece and I want to keep them relatively thin but not too thin so that they break

tofu

bacon is one of those things that I will make and then I will put it in everything I'll put it in salads I'll put it in
a sandwich I'll eat it by itself this is all good to go next we are gonna make our little marinade you're gonna need a few ingredients for this liquid smoke soy sauce tomato paste maple syrup water that's it you shouldn't throw all those things in here so just like the nacho cheese last week not complete without tomato paste is this bacon I put a half a cup of soy sauce tablespoon of liquid smoke that is what's gonna give it its smoky flavor then add a little bit of water and
this is not in the recipe but I like to add just a tiny bit of oil in the marinade because I feel like it coats the

tofu

bacon nicely and then we're just gonna put all of our

tofu

in make sure they're not sticking to each other and submerge all the pieces nicely splash a little on your shirt like I just did and yours from a let it marinate I mean ideally you'd like keep this in marinade for a couple hours but we'll just do it for 30 minutes because that's kind of all you
really need so for those of you who have never had kung pao

tofu

it's like literally exactly what it sounds like it's like kung pao chicken but instead it's with

tofu

and if you get the batter right the sauce is easy should have no problem

making

this it's a little prep intensive but it's worth one of my favorite recipes we're gonna need two bowls wet and dry ingredients we know dry wet and dry okay there we go wet and you're gonna put flour cornstarch baking powder
making tofu that doesn t suck
and a little salt in the dry ingredients have that together and then for the wet ingredients it's more of the sauce actually you're gonna need some knockoff sambal some soy sauce maple syrup rice wine vinegar oh and some of this stuff which is incredible it is a plant-based fish sauce which really really helps dishes because it does add that fishy flavor you have a little bit of vegetable stock as well just a little splash of it lastly we're gonna add just a couple teaspoons of
cornstarch to help thicken up the sauce a little bit well you're gonna chop up a leek this really helps just freshen up the taste of the final dish because it's it's all very spicy and hot and deep-fried so guys today is really just about becoming your best so a boy okay embrace your inner soy boy we're gonna take a couple scallions smack them together get all the water off definitely don't do that I just got a bunch of things wet in the kitchen cool okay that's gonna go
with the leeks it is now time to get spicy and also time to remember not to rub your eyes nose or ears or anywhere else on your body after handling this food you will regret it you're gonna take this hot pepper and we are going to seed it and we're just gonna take about half of it and we're gonna really finely mince and this is gonna go along with our scallions and leeks to go in the final Kung Pao dish this is gonna give it some nice bold heat baby I want to wash my hands definitely
something you should do as well you should see the beautiful mountain of paper towels that I am ass throughout cooking and filming a recipe I should be using hand towels but sometimes it's really nasty and I don't want to get like all sorts of on the hand towels so it's it's actually impressive up next we are going to the

tofu

in Kung Pao sized bikes which let's see let's test this out here I think that's good right I think okay so we're gonna cut them about this
size okay this might be my favorite part of the recipe first we're gonna add some water okay it's not some water and then we are gonna add vodka to our batter make sure your vodka is nice and comfortable though okay you don't your vodka to be cold you're gonna do about a half a cup two shots of vodka glug glug glug and I'm gonna whisk this with my handy little mini whisker whisk whisk whisk whisk I think it's a whisk you can see this texture is like really kind of perfect
it's not too thin not too thick and what we're gonna end up doing is literally just coating these pieces of

tofu

in the batter and we're gonna fry in a wok with some vegetable oil until they're just crispy and then we are gonna saute and stir-fry these beautiful vegetables with some garlic and ginger put it all together put it on top of some rice and that's gonna be our dish one step that is super important and a little bit tedious in the Kung Pao recipe is you're gonna
take some Szechuan peppercorns I have a little stash of my own and what you're gonna do is you're gonna flash-fry them into some oil to kind of create your own chili oil or Szechuan pepper oil I'm gonna literally just like heat up some oil to the point where it's shimmering and it's very very hot throw some of these maybe like a tablespoon of these peppercorns flash fry for like five seconds and then I'm gonna strain the oil and that's how we get our oil for this kung
pow recipe I'm gonna make it spicy it's gonna give it a really nice flavor and it's really hot dangerous wild activity to do in the kitchen so there's that okay so this is kind of my method for how I do this it's also my method for drinking coffee I just walk around the house this is gonna be super quick to the point where you're gonna wonder if it actually does anything when you fry it like flash-fry at that fast but the peppercorns are so packed with heat and flavor
making tofu that doesn t suck
that all you need is like five seconds see like a heaping tablespoon ladies and gentlemen start your engines BAM three two one cut that's it I'm gonna turn off the burner in a sec but first you're gonna hold up this extremely hot wok and drip all the oil out of it this is our fresh Szechuan chili oil okay I think we're ready so the kung pao

tofu

is crisping up real nice needs like maybe another two minutes perfect time for a taco break I think there's always time for a taco
break I'm gonna start heating up some oil on this pan and this is where we're going to be cooking our

tofu

bacon since it's been marinating for 45 minutes ish oh the bacon has finished marinating I took it out of the container and I'm just gonna Pat it dry before we fry it since all the flavor is already kind of like soaked into it so this is not appetizing yet but we'll get there okay I like to multitask so I'm gonna start cooking the bacon oh it's popping it's
popping off it's popping off this is probably the most delicious looking batch I've ever made kung pao

tofu

here it is the kung pao

tofu

extraordinaire it actually came out looking real nice now if the bacon would just quiet down over there could you quiet down please how well the sound is pretty annoying but it's not gonna stop us from trying our beautiful kongou

tofu

that I just made one of my favorite things ever 10 out of 10 I've had this so many times and I know I like it
but every time I make it I forget how much I actually love it it just has such a great flavor profile okay this one legitimately looks like a piece of bacon it has like the bend of it and everything so this is obviously hot as and you want to be careful but if you're excited like me you might just need to go for the flavor of this bacon recipe is really good and the texture is pretty good but being completely honest I do feel like bacon is one of those foods that plant-based wise it's
it's very difficult to replicate and right now I don't think there's like a perfect alternative yeah until we find it and until the scientists present us with beyond bacon or whatever it's gonna be this is a good way to make something that sort of tastes like bacon and it has a similar texture I like how my workspace just gets progressively more filled up with nonsense as the video goes on who's ready for some Nashville hot

tofu

oh we have a taker this was recommended to me
by choco taco who I'm assuming has tried Nashville hot

tofu

I personally don't even know what that is when I heard it I was like that sounds cool I've been in Nashville it was fun I know what

tofu

is okay and that was my decision

making

so I'm gonna take your three bowls and in one bowl you're gonna mix some almond milk actually this is Oh milk apple cider vinegar and hot sauce and I am choosing Franks red hot so in the next bowl we're gonna have just a cup of flour and
in the last bowl we are gonna add our Hanko bread clumps we are not gonna fry this we are gonna bake this so I'm gonna set the oven to 375 let's do it over here so you're gonna take a baking sheet spray it a little too much with some baking spray okay so it's flour wet flour wet panko okay so we're gonna make this sauce cuz the Nashville hot

tofu

is almost ready for the sauce we need paprika garlic powder agave olive oil vegan butter and hot sauce this looks so good this is
the Nashville hot

tofu

and it looks somehow better than I thought it would come out looking so there you have it three ways to make

tofu

not taste like

tofu

this is how you say a nashville delicacy we are new parents to a rescue greyhound and it is completely drained that's the last week but we need to refuel it's important to refuel this is

tofu

Oh easy is it good I haven't tried choco suggested this chakkar dude anytime you want to come over I'll make you some natural hot

tofu

we can go grocery shopping together that was our goal to make

tofu

taste like something else and we did that I think a little buffalo look like that's better than Buffalo cauliflower gameday meal this yeah you know what honestly any game and the hot sauce the sauce is really good too right yeah it's like Buffalo times 10 good I know you love your Buffalo did we accomplish our goal today that is completely subjective but I would say we did because I'm satisfied I have three dishes
here none of which look like a block of

tofu

just like last week if you counted how many times I said the word

tofu

leave it in the comments below and then take a shot every time I did it and then I'm not responsible for it take your shot of water hydrate okay now is the time where you ask for the check that's for the check okay yes there you go no dining and dashing I will send my hounds after you I have three of them now bunny do you want to say hi to the video this is her if this is
bunny yeah this foods not for you she's very nervous with noises and people things Oh pshh where were you you didn't even show up to work sous-chef pshh I was waiting for you I did all the work myself chopped everything prepped everything and you're not even in your chef's outfit Oh No anyway thank you guys for watching another recipe that I've made in my kitchen because this is a thing we do now that I'm actually really enjoying so thank you for taking the ride with us
and feel free to tweet me your suggestions or leave it in the comments below for recipes that I should make in the future because I will listen to them do you have better ideas than me I'm gonna eat all three of these meals throughout the rest of the day and I'll tell my stomach it's a business expense thank you I'll be here till never buy E