My non-vegan and very-hard-to-impress Chinese mother just told me this is the single best vegan dish she’s ever had. Then she made me teach her how to make it. Then we had it 3 nights in a row.
My daughter in lawas is Mongolian. She was raised in the city but lived with her nomadic relatives in the summers. Nomads do not grow vegetables. Mongolians are heavy meat eaters. I made this dish when I was visiting them and saw the discomfort when I doubled the tofu content (5 adults). My son was raised vegetarian. Long story short, after searching the fridge for left overs the next day (there were none) she asked me for the recipe. Thank you, as do many animals.
I just made this recipe today for lunch (not the first time I make it). I gotta say, that sauce DELIVERS! It's super flavorful and the most complex stir fry one I've ever made. Whenever I'm making a stir fry, I always come back to this sauce, it's that good!
Can you please tell what can be substituted for shaoxing wine/ mirin/dry sherry as we don't get these in Muscat, Oman( middle east). Thanks. Pls reply asap as i really want to try this recipe.
@@neelukampani6548they're quite sweet and thick, so I would use something like the syrup from a can of fruit I think, or maybe white grape juice, I know they have that in LuLu.
It is fun and heart-warming to learn new hints and tips. I have cooked stir-fry for a long time, but I learned a few new things. The idea of freezing and thawing tofu to increase the surface area is genius! Also, I learned that adding the corn starch slurry at the end s better than my method of adding it in the sauce. Thanks! I made these tweaks to the recipe when I cooked it today: I added some MSG to the sauce and spice mix. Instead of using a neutral oil, I used toasted sesame oil, a Chinese stir-fry staple which adds a ton of toasty goodness. I had trouble mixing the spice mix in the tofu because tofu is so delicate. I think next time I will either use extra firm tofu or sprinkle the spices over the tofu while it is in the pan. Alternatively, I may also add spices to the sauce or the oil (after lowering the heat). This is the wonderful science and art of cooking!
I have been a vegan for a long time and never had any desire to cook tofu. Well, tonight I made your recipe and it was absolutely delicious. My two pre teen children loved it. Thank you for introducing me tofu. Many thanks!🙏
Nisha if you made a cookbook I would buy it in a heartbeat!! At this point I eat solely off your recipes 😂 You need a cookbook, your own show, the whole nine yards! 🤩
I really like how you explain the reasoning behind the preparation and technique that you’re using! It’s a lot more educational and allows me to apply the skills I learn from this video in other recipes that I already know when appropriate. Thank you :)
I hope to see your samosa some day. My meat eating family just had dinner with tofu curry from your channel. This is the third time I'm making it, and everyone loves this meal! We live in Bulgaria, but we like indian kitchen a lot. Thank you for your positivity!
I don't keep Shaoxing wine in the house so I substitute with cooking sherry. They have a similar flavor profile so if you only have sherry, just use that.
Ok, this is DELICIOUS! I started following you earlier this summer and I have made several of your dishes. My absolute faves so far are the braised chickpeas, and the crispy, spicy lentils. Now I am adding this dish to the list! I have sooo many cookbooks, but I will 100% happily add yours to my collection because know how to COOK! :) Thanks so much. I am not fully vegan myself, but I am eating plant-based for health reasons and knowing that food which nourishes and heals us can and should be delicious is such a secret weapon in that situation. All of the best luck to you, and with your book. I wish you somuch success!
Love these week night videos! I've attempted a few of your more involved dishes and they were delicious 😋 but it's great to have something that doesn't take long. And I usually have these ingredients lying around.
I've made this about 5 or 6 times for my friends and everybody loves it. Today I made just the tofu and used it in vietnamese spring rolls, much recommended!!
Alternate Tofu Technique: That's an interesting trick with pre-freezing the tofu. I learned something new (thank you). Ive been using a different technique (from classic chinese mapo doufu) called "hot shocking" to accomplish the same goal (of weakening the tofu's structure to encourage it to shed water that in turn enables it to better absorb the sauce you serve it in) ... so im definitely looking forward to trying freezing. Anyway, hot shocking involves covering your diced tofu with boiling hot water (just enough to cover), returning it to a brief boil, then covering it and letting it stand off the heat for a couple minutes, then draining all the water and then let it stand (still covered) for another 10-15 mins til it's needed ... then draining off all the liquid that weeped out of the tofu while it rested, which can be upto a quarter of its weight or more. Different technique, similar result. However, I suspect freezing may have an advantage because youre able to weight it. This is why I enjoy seeing how different culinary traditions approach the same ingredients differently ... its insightful. For example, I can already see how this would be really handy for dishes like seared tofu. Cheers ! 😊
I made this last night and just had to come and share my experience. It took me about an hour to prep since I've never cooked anything this complex, and I wanted to make sure I did it right. I followed the instructions to a T, and it was the best meal I've ever made. I typically just make like steak and home made fries in the air fryer or veggie burgers or chops and veggies... but this... this was a party in my mouth! I'm definitely adding this to my cook book and will be watching more of your videos for more recipes!!!
The detailed explanations you put into your videos are so helpful and clearly a sign of true dedication and passion for teaching how to cook delicious healthy plant-based recipes. It's quite unique among TH-cam cooking channels, especially the vegan ones. Thank you for delivering such valuable content!
Oh myyyyy, yessss. I made this for my family tonight! It is so delicious!!! I have "baby-mouth" so 1 tbls of sambal was ENOUGH, so yummy! I added onions because I'm an onion nut, and it was an excellent addition. The tofu is especially delicious and you're right about the texture after freezing/thawing. It's chewy and a most perfect bite. Yummy, yummy, yummaaaay!!!!!!
I've just cooked this despite my part being resistant to the tofu. Oh WOW both of us loved this. Tasty, tangy, sticky loveliness. Definitely one I will cook again and again. Thank you 😊❤
I always make this! You can also use the sweet and sour sauce (replace Hoisin Sauce with Ketchup and plum sauce), and it will be sweet and sour tofu!!!
Absolutely my favourite cooking channel, for sure. Thanks for all the JOY and INSPIRATION. Sri Chinmoy: "Make healthy choices, perfection will be yours." Much love and gratitude from Koala-Land 🐨
I love how you say “so colorful and pretty”, you enjoy what you do and that makes this recipe so much better! I’ve made this for my Mamá, and she loved it, she’s now considering going vegetarian, because of this dish, it’s a good start, right? Thank you so much for what you do, Nisha!
Just made this with the vegs being only baby bok choy, julianned carrot, celery, onion and broccoli. Truly, tremendously delicious....the five spice took it over the top. Thank you sooo much for sharing this recipe.😊
I made it. I was missing fresh garlic 😢powdered worked. I used red and yellow pepper with baby bok choy, celery, onion,and fresh ginger and parsley. Ooops, I forgot the sugar. It was good. My sauce was not bad, I used oyster sauce and lite soy sauce. Tofu was fun cutting it thin and used 5 spice with extra turmeric. Thanks for the inspiration. I eyeballed a lot. I used my Hexclad large skillet and it was good. Husband enjoyed. Crazy voices, so cute. Thanks again.
Terrific idea & recipe that looked simple to cook! I most definitely will incorporate the ingredients that you used to make it look tasty and presentable. Lastly, I love how the colors of the vegetables made it very yummy visually!! ❤🫶🏽👍🏾🙌🏾
Oh yessss, I absolutely enjoy your enjoyment 😊 I love the way you describe your dishes, put them together, taste them - and most of all, share them with us with such enthusiasm!! Your ebullience makes me want to try every dish right now!
I tried making it twice now. Did not have all the ingredients for the sauce. But still tasted amazing with soy, Worcester and sweet chilli sauce mix. Thanks Nisha!
Hello I purchased the eBook and I think the formatting may be off. I'm viewing in Adobe Acrobat Reader and the recipe image does not match the instructions in the Two Page View option. Just FYI.
Just tried this tonight. Had to make a few substitutions to make up for ingredients I didn't have but WOW the flavors explode and come together beautifully!!! Thanks for your videos. I'm looking forward to trying more of your recipes
I didn't realize that Soeos makes a Shaoxing Rice Wine, getting the aged one today as I'm doing some online shopping, so glad I saw this video ( their Chinkiang Black Vinegar is amazing btw) and I already have a Five Spice Powder from a previous tofu recipe of yours which was incredible, will be making this dish asap. Thank you :)
This recipe was a good inspiration for today's cooking. But I used soja chunks instead of tofu because I had no tofu in stock. My vegetable were bell pepper and zucchini. For the sauce I mixed sweet thai chili sauce with sambal olek and garlic paste and used sherry and mirin instead of chinese wine. It was really delicious so I will try it again with tofu for sure. Thanks a lot for this and the other amazing recipes...
Looks good, thanks, I will make it in the weekend. Just one note, despite the nice flavor, peanut oil is highly inflammatory, like sunflower oil...better to use cold pressed flax oil and non heated, just a bit at the end
Yassss👏👏👏🔥🔥🔥 of course I will be making this soon, duh! Lol. Cutting the tofu in thin squares instead of cubes is GENIUS!!! I was sold on the sauce when you said hoisin. Can't wait!! 🤤👌
I've watched thousands of cooking videos and this is literally the first time i see someone using a construction tape measurer for food thickness hahahah made me burst in laughter ( 3:56 )
I love your channel I have been watching your videos I've made a few of your recipes. I have been on a wonderful health journey going on 4 years now since I have become a vegetarian. I am going to make this recipe tonight for dinner for my family. They will enjoy it.I have all of the ingredients and thank you for sharing.
Blessings from Chicago. I just got some red lentil tofu from Alpen-Glow at the farmers market. I will use this recipe to introduce my new tofu to family that can't have soy. I have alternatives to the sauces. Thank you for this one. I'll add beech mushrooms.
thank you for this actually quick tofu recipe, i’m always looking for those but good ones are so hard to find!!! i can’t wait to add this to my rotation!!!
freezing my tofu now.. never have I bought tofu in the store and so this is my first time making it. produce guy was patient w me finding things that are new to me.. im excited to try this tonight!!
just saw your recipe & tried it right away! I used a tablespoon of Sriracha for the sauce, which was definitely hot enough for me haha used zucchini, mushrooms & little tomatoes, and Bulgur as a base, which tasted nice altogether :)
I drained, then cut, then froze the tofu for an hour, then thawed for 30 mins and dipped it into the cornstarch mixture and it clung really well. The tofu was amazing, better than potato chips. This was the first time I could actually eat tofu.
Your videos are sime of the best cooking (especially vegan) videos I have watched. I'm currently travelking overseas and don't have access to a kitchen, but when I get back home I'm going to try all these delicious recipes, but using whole grain rice etc instead of ptocessed white.
Hi Nisha! I made this a few weeks ago and it was INCREDIBLE. I'd never cooked tofu before, but your instructions made it super easy and it came out delicious. Definitely going to be making it again in the future!!
Loved the editing in this video.. so funny! Also I’ve never known anyone to get as excited about food as much as I do!! I literally do the same as you, so excited to eat when something comes together so well and is packed with flavour. This stir fry looks and sounds amazing!! Thank you for sharing your fab recipes! 😊
I’m overdue for a tasty stir fry!! Will make tonight..and because I’m extra lazy..the tofu is going in my air fryer while the veggies cook. Don’t forget the chili crunch!!!
I recently listened to The Exam Room Podcast with Chef Bay. She said she sometimes presses her tofu and then freezes it before use..and, it gives it a more meat-like texture. I'm going to try it with your recipe here!
This looks SO AMAZING. I miss tofu so much (I developed a pretty rough soy sensitivity a bunch of years back). Slowly trying to see if I can mend my tolerance... this will be the first thing I try when I get daring enough to bring tofu back
The quick tip doesn't add corn starch in the last because it needs some time to settle down on the vegetables, instead add the corn starch to your sauce and it works even better.
Wow, I ate until it hurt then carried on a bit. Very nice recipe, that sauce is soooo good I will no doubt be using it with other things. Thanks for posting this thoroughly enjoyable meal. Sweet, spicy, aromatic. No meat required.
My non-vegan and very-hard-to-impress Chinese mother just told me this is the single best vegan dish she’s ever had. Then she made me teach her how to make it. Then we had it 3 nights in a row.
.Such awesomeness 😍😍😎😎
Thats kinda crazy to hear since so many dishes in Chinese cuisine are naturally vegetable-front facing and/or use tofu.
My daughter in lawas is Mongolian. She was raised in the city but lived with her nomadic relatives in the summers. Nomads do not grow vegetables. Mongolians are heavy meat eaters. I made this dish when I was visiting them and saw the discomfort when I doubled the tofu content (5 adults). My son was raised vegetarian. Long story short, after searching the fridge for left overs the next day (there were none) she asked me for the recipe. Thank you, as do many animals.
I’m very late to seeing this comment but I have to say it made my day! Thank you for sharing that with me ❤❤❤
Im still learning to like tofu cant seem to find a recipe I like and without so much oil & cornstartch 😅
What a racist comment 😮😢
I just made this recipe today for lunch (not the first time I make it). I gotta say, that sauce DELIVERS! It's super flavorful and the most complex stir fry one I've ever made. Whenever I'm making a stir fry, I always come back to this sauce, it's that good!
🥳 this makes me so happy to hear! Thanks for sharing Diana!
Can you please tell what can be substituted for shaoxing wine/ mirin/dry sherry as we don't get these in Muscat, Oman( middle east). Thanks. Pls reply asap as i really want to try this recipe.
@@neelukampani6548they're quite sweet and thick, so I would use something like the syrup from a can of fruit I think, or maybe white grape juice, I know they have that in LuLu.
@@neelukampani6548 I used teriyaki sauce. Easily available in Chinese grocery stores or large supermarkets
FR
It is fun and heart-warming to learn new hints and tips. I have cooked stir-fry for a long time, but I learned a few new things. The idea of freezing and thawing tofu to increase the surface area is genius! Also, I learned that adding the corn starch slurry at the end s better than my method of adding it in the sauce. Thanks! I made these tweaks to the recipe when I cooked it today: I added some MSG to the sauce and spice mix. Instead of using a neutral oil, I used toasted sesame oil, a Chinese stir-fry staple which adds a ton of toasty goodness. I had trouble mixing the spice mix in the tofu because tofu is so delicate. I think next time I will either use extra firm tofu or sprinkle the spices over the tofu while it is in the pan. Alternatively, I may also add spices to the sauce or the oil (after lowering the heat). This is the wonderful science and art of cooking!
That face when you started shaking the sauce 😂
I love how you infuse humour and quirky soundbites into the show. And, well, the food speaks for itself. You are incredible!
Great recipe! Added tip: if you add snap peas and broccoli like I did, let it simmer covered for about 7 mins before adding the peppers.
I have been a vegan for a long time and never had any desire to cook tofu. Well, tonight I made your recipe and it was absolutely delicious. My two pre teen children loved it. Thank you for introducing me tofu. Many thanks!🙏
I love the way the tofu is thin, but in squares, rather than cubes! The whole recipe looks delicious! ♥
Nisha if you made a cookbook I would buy it in a heartbeat!! At this point I eat solely off your recipes 😂 You need a cookbook, your own show, the whole nine yards! 🤩
She wrote one for the Instant Pot.
If my memory serves me right. She is currently working on another cookbook!
@@sylviet826you can pre order the cookbook
I really like how you explain the reasoning behind the preparation and technique that you’re using! It’s a lot more educational and allows me to apply the skills I learn from this video in other recipes that I already know when appropriate. Thank you :)
I hope to see your samosa some day. My meat eating family just had dinner with tofu curry from your channel. This is the third time I'm making it, and everyone loves this meal! We live in Bulgaria, but we like indian kitchen a lot. Thank you for your positivity!
If you struggle peeling ginger, its super easy to do with a spoon. You just scrape da kine right off. Takes seconds. Scrape scrape scrape all pau.
As always, an amazing recipe from an amazing lady! Speaking as a vegetarian of 54 years I can`t wait to see your next video. Thanks for sharing x
I don't keep Shaoxing wine in the house so I substitute with cooking sherry. They have a similar flavor profile so if you only have sherry, just use that.
reading the comments on your videos is always so heartwarming, Nisha! THANK YOU for what you do!
Ok, this is DELICIOUS! I started following you earlier this summer and I have made several of your dishes. My absolute faves so far are the braised chickpeas, and the crispy, spicy lentils. Now I am adding this dish to the list! I have sooo many cookbooks, but I will 100% happily add yours to my collection because know how to COOK! :) Thanks so much. I am not fully vegan myself, but I am eating plant-based for health reasons and knowing that food which nourishes and heals us can and should be delicious is such a secret weapon in that situation. All of the best luck to you, and with your book. I wish you somuch success!
Thanks!
Thank you so much for supporting the channel! I appreciate it so much!
„You will enjoy my enjoyment“ - love it. Yes we do!
Love these week night videos! I've attempted a few of your more involved dishes and they were delicious 😋 but it's great to have something that doesn't take long. And I usually have these ingredients lying around.
I've made this about 5 or 6 times for my friends and everybody loves it. Today I made just the tofu and used it in vietnamese spring rolls, much recommended!!
Alternate Tofu Technique: That's an interesting trick with pre-freezing the tofu. I learned something new (thank you). Ive been using a different technique (from classic chinese mapo doufu) called "hot shocking" to accomplish the same goal (of weakening the tofu's structure to encourage it to shed water that in turn enables it to better absorb the sauce you serve it in) ... so im definitely looking forward to trying freezing.
Anyway, hot shocking involves covering your diced tofu with boiling hot water (just enough to cover), returning it to a brief boil, then covering it and letting it stand off the heat for a couple minutes, then draining all the water and then let it stand (still covered) for another 10-15 mins til it's needed ... then draining off all the liquid that weeped out of the tofu while it rested, which can be upto a quarter of its weight or more. Different technique, similar result. However, I suspect freezing may have an advantage because youre able to weight it.
This is why I enjoy seeing how different culinary traditions approach the same ingredients differently ... its insightful. For example, I can already see how this would be really handy for dishes like seared tofu.
Cheers ! 😊
I made this last night and just had to come and share my experience. It took me about an hour to prep since I've never cooked anything this complex, and I wanted to make sure I did it right. I followed the instructions to a T, and it was the best meal I've ever made. I typically just make like steak and home made fries in the air fryer or veggie burgers or chops and veggies... but this... this was a party in my mouth! I'm definitely adding this to my cook book and will be watching more of your videos for more recipes!!!
This looks so tasty! (also your video editor is doing ✨ amazing ✨ work)
Thank you! I will send her your regards 😊
The detailed explanations you put into your videos are so helpful and clearly a sign of true dedication and passion for teaching how to cook delicious healthy plant-based recipes. It's quite unique among TH-cam cooking channels, especially the vegan ones. Thank you for delivering such valuable content!
Just made it for my husband's lunch box with white rice. Delicious!!!! Thank you for the recipe
This recipe was so delicious. Thanks for sharing. You do share with us some great contents. Thanks again.
Oh myyyyy, yessss. I made this for my family tonight! It is so delicious!!! I have "baby-mouth" so 1 tbls of sambal was ENOUGH, so yummy!
I added onions because I'm an onion nut, and it was an excellent addition. The tofu is especially delicious and you're right about the texture after freezing/thawing. It's chewy and a most perfect bite. Yummy, yummy, yummaaaay!!!!!!
I've just cooked this despite my part being resistant to the tofu. Oh WOW both of us loved this. Tasty, tangy, sticky loveliness. Definitely one I will cook again and again. Thank you 😊❤
I always make this! You can also use the sweet and sour sauce (replace Hoisin Sauce with Ketchup and plum sauce), and it will be sweet and sour tofu!!!
Absolutely my favourite cooking channel, for sure. Thanks for all the JOY and INSPIRATION. Sri Chinmoy: "Make healthy choices, perfection will be yours." Much love and gratitude from Koala-Land 🐨
I love how you say “so colorful and pretty”, you enjoy what you do and that makes this recipe so much better! I’ve made this for my Mamá, and she loved it, she’s now considering going vegetarian, because of this dish, it’s a good start, right? Thank you so much for what you do, Nisha!
Just made this with the vegs being only baby bok choy, julianned carrot, celery, onion and broccoli. Truly, tremendously delicious....the five spice took it over the top. Thank you sooo much for sharing this recipe.😊
Just cooked this and we absolutely loved it! The tofu came out so well!! We added some crispy kale on top!
I made this for my family tonight and we all LOVED it (even my dad, who usually prefers meat-based dishes)! Thank you Nisha!! 😄
The sauce to this recipe is incredible. Definitely making again!
This looks so good! Since I moved home, I've been making a lot more tofu for my parents. Can't wait to try this out!
I made it. I was missing fresh garlic 😢powdered worked. I used red and yellow pepper with baby bok choy, celery, onion,and fresh ginger and parsley. Ooops, I forgot the sugar. It was good. My sauce was not bad, I used oyster sauce and lite soy sauce. Tofu was fun cutting it thin and used 5 spice with extra turmeric. Thanks for the inspiration. I eyeballed a lot. I used my Hexclad large skillet and it was good. Husband enjoyed. Crazy voices, so cute. Thanks again.
this looks so good!! i would love to see a video where you make different asian style rice bowls
Looks delicious! I can't wait to try this. Also the "eye balling" part made me lol. Love your videos!
Ha, I loved that part too. Thank you!
Terrific idea & recipe that looked simple to cook! I most definitely will incorporate the ingredients that you used to make it look tasty and presentable. Lastly, I love how the colors of the vegetables made it very yummy visually!! ❤🫶🏽👍🏾🙌🏾
This was amazing! Took me a lot longer to make bc I was so slow to cut my veggies/press my tofu, but it was amazing!
I made a lot of tofu stir fries during my 4-year vegan career, but yours is the best, as usual
☺️ thank you Olga! Honored you think so.
Oh yessss, I absolutely enjoy your enjoyment 😊
I love the way you describe your dishes, put them together, taste them - and most of all, share them with us with such enthusiasm!!
Your ebullience makes me want to try every dish right now!
This is possibly my favorite stir fry ever! Get the printable recipe here: rainbowplantlife.com/tofu-stir-fry/
🌴☀️I’m totally making this with soy curls☀️🌴
Thank you❤️
might want to pin your comment.
I tried making it twice now. Did not have all the ingredients for the sauce. But still tasted amazing with soy, Worcester and sweet chilli sauce mix. Thanks Nisha!
Hello I purchased the eBook and I think the formatting may be off. I'm viewing in Adobe Acrobat Reader and the recipe image does not match the instructions in the Two Page View option. Just FYI.
Just tried this tonight. Had to make a few substitutions to make up for ingredients I didn't have but WOW the flavors explode and come together beautifully!!! Thanks for your videos. I'm looking forward to trying more of your recipes
Love watching you create these amazing and easy meals. Thank you! 😊
I always love your videos and recipes
I didn't realize that Soeos makes a Shaoxing Rice Wine, getting the aged one today as I'm doing some online shopping, so glad I saw this video ( their Chinkiang Black Vinegar is amazing btw) and I already have a Five Spice Powder from a previous tofu recipe of yours which was incredible, will be making this dish asap. Thank you :)
Yum! Printed and making it! Thank you for sharing.
This recipe was a good inspiration for today's cooking. But I used soja chunks instead of tofu because I had no tofu in stock. My vegetable were bell pepper and zucchini. For the sauce I mixed sweet thai chili sauce with sambal olek and garlic paste and used sherry and mirin instead of chinese wine. It was really delicious so I will try it again with tofu for sure. Thanks a lot for this and the other amazing recipes...
I tried this today and it’s probably the best meal I’ve made 👀
I made this recipe tonight and it was soooo good. Freezing the tofu definitely makes a difference in the texture. Thank you for sharing this recipe 🩵
Love to hear that 🎉thanks for sharing!
That’s awesome dish you crafted and put together for a super delicious dinner night, step by step cooking with passion, 5 stars! Loved it, trying it👌💐
Looks good, thanks, I will make it in the weekend. Just one note, despite the nice flavor, peanut oil is highly inflammatory, like sunflower oil...better to use cold pressed flax oil and non heated, just a bit at the end
I love that you can make the sauce ahead of time. Will be making this for sure because… stir fry is my fave!! Ⓜary🌿
Looks fabulous! 🍽️ Great tips about crisping the tofu, especially the way you cut it-brilliant! 👏🏻
Yassss👏👏👏🔥🔥🔥 of course I will be making this soon, duh! Lol. Cutting the tofu in thin squares instead of cubes is GENIUS!!! I was sold on the sauce when you said hoisin. Can't wait!! 🤤👌
I've watched thousands of cooking videos and this is literally the first time i see someone using a construction tape measurer for food thickness hahahah made me burst in laughter ( 3:56 )
Pulling out that tape measure is a signature move for sure, love it! Great video, going to try this recipe soon.
I enjoy your videos so much! You don’t only have the most delicious recipes- I freaking love your Humor. Thank you so much for your content!
I've made this recipe twice and both times the white pepper gave me a sneezing fit. :) Such a yummy dish.
I love your channel I have been watching your videos I've made a few of your recipes. I have been on a wonderful health journey going on 4 years now since I have become a vegetarian. I am going to make this recipe tonight for dinner for my family. They will enjoy it.I have all of the ingredients and thank you for sharing.
Blessings from Chicago. I just got some red lentil tofu from Alpen-Glow at the farmers market. I will use this recipe to introduce my new tofu to family that can't have soy. I have alternatives to the sauces. Thank you for this one. I'll add beech mushrooms.
thank you for this actually quick tofu recipe, i’m always looking for those but good ones are so hard to find!!! i can’t wait to add this to my rotation!!!
freezing my tofu now.. never have I bought tofu in the store and so this is my first time making it. produce guy was patient w me finding things that are new to me.. im excited to try this tonight!!
just saw your recipe & tried it right away! I used a tablespoon of Sriracha for the sauce, which was definitely hot enough for me haha
used zucchini, mushrooms & little tomatoes, and Bulgur as a base, which tasted nice altogether :)
This looks sooo good!! Can't wait to try it
I drained, then cut, then froze the tofu for an hour, then thawed for 30 mins and dipped it into the cornstarch mixture and it clung really well. The tofu was amazing, better than potato chips. This was the first time I could actually eat tofu.
DEFINITELY making this one, looks extra yummy and still easy and cheap to make. Thank you so much for the amazing content! ❤
I had stir fry today, but yours looked much better! ❤️
Your videos are sime of the best cooking (especially vegan) videos I have watched. I'm currently travelking overseas and don't have access to a kitchen, but when I get back home I'm going to try all these delicious recipes, but using whole grain rice etc instead of ptocessed white.
I just made this today and it was so delicious!! I didn’t have Shaoxing wine or Chinese five spice or substitutes but it was still tasty.
Hi Nisha! I made this a few weeks ago and it was INCREDIBLE. I'd never cooked tofu before, but your instructions made it super easy and it came out delicious. Definitely going to be making it again in the future!!
Love how you cut the tofu in this! I will be trying that for sure! 🤍
That looks great! Thanks 😄
That tofu is crunchy! Surprised to hear the crunch
OMG! You never disappoint! This is another favorite I will keep in my rotation. It is sooooooo delicious! Thank you for another amazing recipe!
Loved the editing in this video.. so funny!
Also I’ve never known anyone to get as excited about food as much as I do!! I literally do the same as you, so excited to eat when something comes together so well and is packed with flavour.
This stir fry looks and sounds amazing!! Thank you for sharing your fab recipes! 😊
My heart goes out to anyone not this excellent about beautiful food! Loll
I’m overdue for a tasty stir fry!! Will make tonight..and because I’m extra lazy..the tofu is going in my air fryer while the veggies cook. Don’t forget the chili crunch!!!
Saved!! Thank you for being awesome and for your super Instant Pot cookbook as well. 😎
I’m so glad you’re enjoying my book! Thanks David!
Every recipe is done with such panache. Cant wait to try this! Thank you!
☺️ that’s so nice to hear. Thank you!!
I made this it was soooo good.
Looks so good... Love your videos, thanks so much!!!
Very nice! Mine is somewhat similar: I add chilis and fresh pineapple chunks. Yum. 😎
oh pineapple chunks is smart!
@@HeatherinherKitchen
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@@HeatherinherKitchen agreed that sounds so good!
I’m new to your site but have subscribed. This tofu stir fry recipe is delightfully satisfying. Who needs meat!?! Thank you!!!
Idk why but your “byee” is the cutest thing like ever 😊
Excellent recipe!! Checks so many boxes, thank you!!🌷💕🦋🪷☀️🐱
Your channel is great! Fun,and makes me feel like cooking!
I just made this for dinner! Wow :) Great depth of flavor and just delicious! Thank you for sharing this recipe with us :D
I recently listened to The Exam Room Podcast with Chef Bay. She said she sometimes presses her tofu and then freezes it before use..and, it gives it a more meat-like texture. I'm going to try it with your recipe here!
Great! I was just craving a tofu stir fry 😊
This looks SO AMAZING. I miss tofu so much (I developed a pretty rough soy sensitivity a bunch of years back). Slowly trying to see if I can mend my tolerance... this will be the first thing I try when I get daring enough to bring tofu back
I defiantly need to try this
Hello
This looks so good!
I didnt do the sugar and had no hosin so i used oyster sauce and i was soo good. Thank you for sharing🎉
Thank you for sharing. I only cooked the tofu with the sauce, it was amasing ❤❤ my daughter loved it too
The quick tip doesn't add corn starch in the last because it needs some time to settle down on the vegetables, instead add the corn starch to your sauce and it works even better.
Wow, I ate until it hurt then carried on a bit. Very nice recipe, that sauce is soooo good I will no doubt be using it with other things. Thanks for posting this thoroughly enjoyable meal. Sweet, spicy, aromatic. No meat required.
it looks amazing omg