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 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 🙌
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 TH-cam 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've been watching this guy long before the TH-cam era.. Nonetheless, every single time i am simply stunned how much kindness there is in every word and gesture he makes.
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
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!
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
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.
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!
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.
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!
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.
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.
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 😋
Fair dinkum that looks amazing. I can't wait to make this at home. Was wondering if that was a copper sauce pot you were using and is that to help control the temperature better? Cheers mate.
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 was going to say it could do with a few drops of sesame oil too :)
I was actually thinking of adding some vinegar to it to give it that adobo vibe. I'm going to have to try yours too though.
Thank you for the tip! The black vinegar truly makes a difference!
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".
And by “people” you mean consumers of very boring Western food who happen to be the majority in the country you come from, not the rest of humanity.
@@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.
So true. I’m not even vegan and I love tofu
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.
I learned this on a visit to a household in Japan - grated ginger and soy sauce on cold tofu. Heavenly in summer time.
That sounds pretty simple I really want to try eating silken tofu
Great idea! Thank you for sharing :D
What type of cooking oil is used?
I’m asian and I made this dish! WAS SO SIMPLE AND GOOD. Goes soooo well with a bowl of rice. WILL MAKE IT AGAIN! Thank you!
May I also add, I love how no meat is required to make it so umami. Mmmmhm!
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!
Adam won Season 2 of Masterchef Australia. He's awesome
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 🙌
Oh my god it was a hit, never imagined something so simple can be so tasty and look so sumptuous
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 TH-cam 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've been watching this guy long before the TH-cam era.. Nonetheless, every single time i am simply stunned how much kindness there is in every word and gesture he makes.
This is my favourite dish. I cooked fourth times a week. Easy, fast and protein food
This dish has changed my relationship with tofu. I can't get enough.
Dinner tonight with rice and a fried egg.
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
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!
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
I've now made this around 6 times since watching this video. Amazing dish, so good. Thanks adam for the great video!
I'm making this for supper tonight! The garlic and onion simmering smells heavenly! Thank you for the recipe/idea Adam!
I met Jesus with the help of that background music.
Lol 😂
I thought I was at a Day Spa
i thought the exact same thing
@Cruz Franklin Something smells fishy; dupe accounts, BS advertising.
@Ariel Blend yep. BULLSHIT SCAM BOTS.
Don't look that site up, it's fake.
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.
Love this idea to focus on some side dishes. This dish looks great too! I’ll definitely try it out sometime.
Just wondering what to do with the silken tofu in my fridge and up pops this. Cheers.
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).
💖💖💖 Thank you!
I hope you and yours are safe, healthy, and not too bored.
Just made this. The tofu dish is so delightful n refreshing when eaten chilled esp on a hot day. Simple n delicious. ❤
the music just makes the entire video so much more relaxing; great video!
I tried this and it was delicious! I forgot the touch of sugar but I was still happy with how it turned out. Mahalo and aloha, Adam! 🤙🏽🌺😋
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.
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!
Wow. My mum made that during the 80s (without the garlic). I must say ur adding of garlic make it to another level! Thanks for the reciepe!
The music on this one is soooo chill, I love it. Great video!
Yeah wow I made this for my housemates for dinner just the other day 🤣 staple side dish for sure!
Yes, thank you Adam, love this recipe, single handedly opened my mind to tofu
I love tofu, but never had this. Going to try it out really soon!
Aaron, I never had this one until this evening and it was INCREDIBLE. Try it tomorrow, you won't regret!
An easy and simple dish! I'm def going to try this! You make the most beautiful and calming videos ever, thank you so much.
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.
Hopefully you can share with us on how to make Miso Soup with tofu 😍
my mum usually topping with stir-fry mince meat and spring onion
thats what my mum did it too
it will taste better if you add abit of mui heong salted fish into the minced meat.
@Random Dude if you prefer hot tofu u can steam it
I love these videos. They're so calming and relaxing
Thanks Adam. Never thought about using tofu in this way. Could you please make more vegan or vegetarian recipes. Thank you
Love the music, picture quality and editing on this! Very clean and relaxing.
Love this series, Adam can’t put up enough videos in my opinion
my kungfu teacher and I used to have this all the time, this shit is ollld old school
🤤 I shouldn’t be watching this right before bed. Btw, I like the background music. It’s so peaceful. 😌
There’s gonna be a party going on in my mouth when I make this, yum!
Adam must have been hungry today, because he actually had a taste at the end! Great video as always :)
Tut tut. You haven’t been paying attention, have you. Adam has been tasting every dish for quite some time now.
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!
I just had this at a Japanese restaurant and I'm craving ittttttt 🥰🥰😍😍😍😍 thank you
Perfect! I just bought silken tofu!
Wow so yum, tried this today, love it so much. What a perfect snack
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
incredibly simple and tasty side dish. Couldn't stop eating it.
I’m going to try this dish I love the music in your videos it’s so beautiful
I grew up eating this dish...thank U for reminding me. Now I can cook it for my kids. ❤️
Oh my goodness I tried this recipe but with dark soy sauce, it’s amazing nearly ate the whole lot on its own
Simple and easy to follow and tastes delicious. Love you Adam. Give us more simple recipes
Okay, thank you so much for sharing. Now, how am I gonna stop eating this?!!!😂 so delicious! I had no idea what I was missing!!!!!
Thanks for making a video about a vegetarian dish!
wow, he actually took a bite for once. how quaint! ^^
Looks delicious! Thanks for the teachings! Be safe.
My daughter loves silken tofu with soy sauce and sesame oil. I add a bit of grated ginger. Very refreshing on our hot summer evenings(102-114 f) .
Ive been looking for this recipe. Thanks for sharing
This was so delicious! Thank you! This will become a regular dish at our place.
Thanks for that great recipe. My fav is MaPo tofu.
I tried thisss just now and it was so so so sooooo gooooooodd oh my.. 😍😍😍 thanks for the recipe chef!
This is an amazing recipe. I will try soon
I was sceptical, but just tried it and it was amazing!
Simple and nice dish! Yumz. Been eating this for years~
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.
I’m Australian but I like the Korean firm tofu too and enjoy the chilli and sesame oil. The silken tofu is just way too soft.
simply stunning 😍 so simple and delicious
Love these simple cooking you are doing...😍😍😍
You can also put some spring onion in the oil as well for not flavor, but put it in right before you turn off the heat as they burn easily.
Love your cooking Adam! Please head back to Japan again after this pendemic as i love Destination Flavour!
That Royal Oak is amazing
Good spotting there mate
Just made this. So gooood. Thank you.
I love it all warm. small silken tofu pieces in oyster sauce mix. Yum.
Thank you very much for this recipe. It is delicious 😋 and my family loved it.
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.
Which oil did you use? Great video. Love all your vegan dishes :-)
I’d use either olive or avocado. I’m tempted to add in a few drops of sesame at the end for extra flavour.
For quarantine food tofu, soft, hard or even frozen is a great meal.
i always just dip tofu in garlic smashed with soy sauce it’s so yummy!
Ahhh...makes me think about growing up and my mom would make this all the time. She would also sprinkle on some katsuoboshi once in awhile
Love your dishes in your channel
It was soooo good! I steamed the tofu before. Will do it again soon🤩
Always like Adam’s cooking!
Magic! Just the video I was looking for
Great video, looks yummy and easy to make.. 👍🏻👍🏻
Every time i fly back home n my grandma ask what I could like to eat... that tofu dish !
sometimes the simplest dishes are the best!
I just made this! I hope Ive done this sooner!
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 🙏
YUMMY!! CANNOT WAIT TO TRY!
You make the most beautiful videos man.
simple but tasty. it's awesome.
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.
So delicious thank you for sharing! I used it as a topping for firm tofu cos I couldn't find the silken kind.
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 😋
Fair dinkum that looks amazing. I can't wait to make this at home. Was wondering if that was a copper sauce pot you were using and is that to help control the temperature better? Cheers mate.
I would add some chili oil and top with some sesame oil.Or sprinkle some tosted sesame seeds adds a smokey sweet extra kick
He is back!!
hold up i just made it and its so tasty?! Like damn, the caramelized onions really give it that harmony ahhh this is great
Silken tofu, the tofu that lies about being tofu and is secretly just...I don't even know. Falls apart when you breathe on it.