My wife, like you has a parent who is Hakka. When I showed her this video, she told me she is now looking forward to me making it for her as she knows it and loves eating it very much. :)
I tried it out, it taste so good, the thing that i change, i mixed up the discarded tofu into the filling and added egg to bind it up. It comes out just fine and delicious.
My boyfriend and I made this and he and his (white) family really loved it!!! We couldn't find firm tofu so we used extra firm; as a result, it was a bit more dry than your version. It worked so well, though. We'll definitely be making it again
Just finished making and eating the dish. It was everything and then some. Amazing flavor! I never made anything with tofu ,before. Over did the frying of the tofu a bit ,but still delicious. Thanks so much for sharing. I have made several of your recipes and everyone of them has been a winner. 😍😍😍
Wow! It is so hard finding Hakka recipes and this is very different from the ones I have tried so far. This is getting a try in my kitchen very soon. I know my daughter will love it as she is a huge tofu fan. Thank you!
Hello! I'm french and my dad and grandparents are also hakka native from meixian (guangdong province). I know this dish and am glad to see you cooking it. Have a nice day !
We are glad to see, even if you live in a foreign land, , you still know your ancestral hometown. And we hope you speak our Hakka language too. . . . Do you know that , we, Hakka people客家人 , always try identify ourselves with hakka identity so you are a French Hakka , , just like many others , , Guyana Hakka., Mauritian Hakka , etc. just like my late son said, he is a Canadian Filipino Hakka . . He was totally convince to this, by 2 Jamaican Hakka kids , who still speak fluent Hakka (so much better than him, ), ,, even though their only Hakka lineage is their grandfather, which they never met, and have no idea of where is their ancestral hometown.. fortunately for them, their dad who is half Hakka was taught to speak Hakka-wah 客家話 , and he passes it on to these young kids. btw, they have dark skin and afro hair, and just have Chinese eyes and they use 客家話 as their secret language in a crowded train, with no care that other passengers will understand their conversation, except my late son . . We would love your presence in our Hakka world of estimated 80 millions ,, , , 我們是一個家, 我們是 客家人 .
Thank you so much for sharing this recipe. I made it this evening and it was delicious! Hakka cuisine is one of my favorites and is not available in Montana. I am so happy I found your channel. You make the kind of foods I love. Tomorrow, noodles!
Could you please create a vegetarian version of this? I would greatly appreciate it. I absolutely love your videos, they're clear, concise, extremely educational, and such a pleasure to watch. Please continue to create and share. Many blessings, peace, positive vibes, thoughts, and energy your way. 🔥❤🖤
thank you for sharing your yummy recipe...everytime I have a hard time making a menu, just 1 click to your TH-cam then that's it, problem solved, your my partner in the kitchen, you help me a lot especially when it comes to Chinese food...more power and God bless...
I am excited about this one! It is easy, very affordable, and sounds totally delicious. You tickle me when you do your taste tests because you savor the flavor. It's a joy to watch.
i made a vegetarian version of this using some extra dried shiitake, vegetarian oyster sauce and textured vegetable protein rehydrated in the same liquid as the shiitake. it was really good!
3:55 "You're not running a restaurant, are you? Who cares." Brilliant sentiment and statement! @Souped Up Recipes I also think the leftover tofu sounds delicious in a soup. Great video. What would you recommend substituting for pork, if you don't eat meat?
I live in Hong Kong and I love Chinese, Sichuan and Hakka food. I love eating tofu, but only cook mapo tofu and tofu pok with veggies. That's about as Chinese my cooking gets. I mostly order from Chinese restaurant. Your channel is inspiring me to try making some of my favorite dishes at home. Love you cooking style and video presentation. Since I've only recently discovered your channel, I'm not sure if you've covered it yet, but I'd love to see a sui yuk tutorial and husband's favorite, tofu folam.
Nille, perhaps you can check the recipe from the web link, whose owner moved to Australia from HK decades ago: en.christinesrecipes.com/2009/08/braised-tofu-with-roast-pork-hong-kong.html?m=1
@@SoupedUpRecipes Yes, I meant braised tofu with pork belly (siu yuk), sorry I was using the Cantonese term for it. If you put this into Google (豆腐火腩飯) you should get some images.
Great recipe. I'm making my own Tofu because it tastes much better than the one from the shop.The extra tofu crums I use for a salad with "pitan" (1000 year egg).
Looks so yummy. Thank You. Your instructions are clear and not confusing. I will make this and leave you a message. I've loved and liked your video, subscribed and rung the bell for notifications and will share it.
I love this. Keep it up. I really love Chinese food, do you happen to know chicken with salted egg? One of my super fave Chinese food. Hope you cook it soon hahaha. Craving. Thank you
Can this be made as vegetarian version? Or with shrimp? How? You’re an excellent teacher. Exciting to learn about a new style of cooking and ethnic group - Hakka - of which I was not aware.
A really good an tasty recipe. Was the original stuffed tofu deep-fried? I just made it yesterday. It took a bit oof time. Well, I am not very fast. Thanks fror helping to determine soft and firm tofu. I guess gypsum is the same as calcium sulphate for firm tofu.
I'm trying this tonight for dinner! I am switching the type of mushrooms as shiitake aren't available where I live. Do you think portabella mushrooms will work?
HELLO! I LOVE YOUR RECIPES! THEY ARE SO GOOD. ABOUT STUFFED TOFU, I LEARNED THAT YOU ARE SUPPOSED TO COAT THE SCOOPED-OUT HOLE IN THE TOFU WITH CORNSTARCH FIRST, TO KEEP THE FILLING FROM FALLING OUT. WHAT DO YOU THINK OF THAT IDEA?
HI Dear, today was the first moment we checken YOUR VIDEO 😊 Did ADD you, now we gonna be CREATIVE with more receipes 💚☀️💞 Bless All You do In LIFE NAMO AMITABHA🙏🙏🙏DEWIE
Do you think alot of chili ruins a meal? I like alot of chili but have ruined a few stirfries by adding too much. I have an addiction to chili and I grow them like ghost chilis etc.
Love your recipes! You're doing a great job! However, as a Hakka to another Hakka (or half a hakka!) ... we are proud to be known worldwide as "Hakka" not "Hakkanese"! No such word! 😅
I don’t eat pork so will substitute turkey or chicken for the meat. Will definitely try this . You have a gift with teaching very clear not too fast. How is it that you live in Ecuador? I am half Ecuadorian and lived in Quito many years ago for 2 years. Just curious. Thanks again.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I love how you tell us why you are doing what you are doing. The sign of a good teacher. I also applaud your use of the mushroom soaking water. I cringe when that water is wasted. Please keep up your wonderful efforts for our benefit!
I usually don't used the soak mushroom water due to preservative used in mushroom. Although it gives you the flavour, still eliminate for healthy reason. Add oyster sauce.
OMG my mom is hakkanese too and this is one of my favorite dishes she made for me growing up! im away at college now and missing her cooking, so thank you so much for this recipe. definitely making this tonight!!
So glad to know that you are 客家人, , Hakka-nin , , ,我們是一個家, 我們是 客家人. . . . btw, , we prefer to use "nin" instead of "nese" , , just for authenticity. . Beside , nobody ever heard of TeoChow-nese , or English-nese or French-nese or even German-ese . and also,, another great cooking , and your 客家酿豆腐 is the best (just full biased) .
hi Mandy, just another one of the countless recipes that I thoroughly enjoy watching you teach. I love how you explain your process is along the way because it helps me understand the techniques in Chinese cooking and other Asian cooking. I've admired you so long and decided to support you on patreon. You are absolutely a treasure and well worth it. Thank you and continue to put out wonderful videos for us as we really appreciate them
My wife, like you has a parent who is Hakka. When I showed her this video, she told me she is now looking forward to me making it for her as she knows it and loves eating it very much. :)
I tried it out, it taste so good, the thing that i change, i mixed up the discarded tofu into the filling and added egg to bind it up. It comes out just fine and delicious.
I like the way you pronounce words, much clear enough to understand and to follow your recipe. Thank you
My favourite Hakka food. As a Hakka I grew up eating this almost every week!
My boyfriend and I made this and he and his (white) family really loved it!!! We couldn't find firm tofu so we used extra firm; as a result, it was a bit more dry than your version. It worked so well, though. We'll definitely be making it again
"You're not running a restaurant. You cares?"
^ Me whenever I attempt to cook
Just finished making and eating the dish. It was everything and then some. Amazing flavor! I never made anything with tofu ,before.
Over did the frying of the tofu a bit ,but still delicious. Thanks so much for sharing. I have made several of your recipes and everyone of them has been a winner. 😍😍😍
Thank you for watching and trying my recipes.
The tofu cubes are crazy cute!!! I absolutely love this recipe and your voice ♥
These are a staple in our house now. My 16 year old thinks they're amazing. Thanks so much for sharing how to make these scrumptious treats!
Wow! It is so hard finding Hakka recipes and this is very different from the ones I have tried so far. This is getting a try in my kitchen very soon. I know my daughter will love it as she is a huge tofu fan. Thank you!
Hello! I'm french and my dad and grandparents are also hakka native from meixian (guangdong province). I know this dish and am glad to see you cooking it. Have a nice day !
We are glad to see, even if you live in a foreign land, , you still know your ancestral hometown. And we hope you speak our Hakka language too. . . . Do you know that , we, Hakka people客家人 , always try identify ourselves with hakka identity so you are a French Hakka , , just like many others , , Guyana Hakka., Mauritian Hakka , etc. just like my late son said, he is a Canadian Filipino Hakka . . He was totally convince to this, by 2 Jamaican Hakka kids , who still speak fluent Hakka (so much better than him, ), ,, even though their only Hakka lineage is their grandfather, which they never met, and have no idea of where is their ancestral hometown.. fortunately for them, their dad who is half Hakka was taught to speak Hakka-wah 客家話 , and he passes it on to these young kids. btw, they have dark skin and afro hair, and just have Chinese eyes and they use 客家話 as their secret language in a crowded train, with no care that other passengers will understand their conversation, except my late son . . We would love your presence in our Hakka world of estimated 80 millions ,, , , 我們是一個家, 我們是
客家人 .
Thank you so much for sharing this recipe. I made it this evening and it was delicious! Hakka cuisine is one of my favorites and is not available in Montana. I am so happy I found your channel. You make the kind of foods I love. Tomorrow, noodles!
My favorite stuffed tofu,
Hakka style is simple and
Delicious,thanks Chef Mandy!
Thank you! I lived in Asia for awhile and I’ve been hankering for Chinese food to make at home.
Could you please create a vegetarian version of this? I would greatly appreciate it. I absolutely love your videos, they're clear, concise, extremely educational, and such a pleasure to watch. Please continue to create and share. Many blessings, peace, positive vibes, thoughts, and energy your way. 🔥❤🖤
Thanks Mandy for this delicious dish, I’ve cooked this today and got a praise from everyone in the family, very yummy 👍😋
You can add the tofu pieces to Tuna salad , if your making the health nut kind with sprouts and avocado in pita bread
You can't skip the chile! This is southern cooking baby!
thank you for sharing your yummy recipe...everytime I have a hard time making a menu, just 1 click to your TH-cam then that's it, problem solved, your my partner in the kitchen, you help me a lot especially when it comes to Chinese food...more power and God bless...
Looking forward to making this recipe. No doubt I will like it…😋
Fabulous! I will make it tomorrow night 😊!
Your recipes are always awesome! Thank you for your great work ❤︎
I am excited about this one! It is easy, very affordable, and sounds totally delicious. You tickle me when you do your taste tests because you savor the flavor. It's a joy to watch.
Beautiful recipe. Seems like a lot of prep. But my mouth is watering just imagining.
i made a vegetarian version of this using some extra dried shiitake, vegetarian oyster sauce and textured vegetable protein rehydrated in the same liquid as the shiitake. it was really good!
@nutritional yeast : Hi....may I know what did you use for the filling for the vegetarian version?Thank you
@@yunnyzhang8029 It sounds like the filling was the textured vegetable protein (TVP) with extra shiitake
@@Jcarr250 Thank you for sharing
Thanks for sharing 😊🌱
Very nice instructions!!..subscribed!
I really like all of ur recipes.... andd ur explanation is too good... it's easy for me to understand it..and thank a lot for sharing all of ur videos
5 Like Amazing Superb Recipe Thanks For Sharing ❤️🇵🇰
Thank you...I wish I could eat it. I always like your food and the way you make it. Thank you for your clear instruction as well. Have a good one.
Yummy thanks for sharing your recipe.🌼
Looks yummy
3:55 "You're not running a restaurant, are you? Who cares." Brilliant sentiment and statement! @Souped Up Recipes I also think the leftover tofu sounds delicious in a soup. Great video. What would you recommend substituting for pork, if you don't eat meat?
I live in Hong Kong and I love Chinese, Sichuan and Hakka food. I love eating tofu, but only cook mapo tofu and tofu pok with veggies. That's about as Chinese my cooking gets. I mostly order from Chinese restaurant. Your channel is inspiring me to try making some of my favorite dishes at home. Love you cooking style and video presentation. Since I've only recently discovered your channel, I'm not sure if you've covered it yet, but I'd love to see a sui yuk tutorial and husband's favorite, tofu folam.
I have a sui yuk recipe: th-cam.com/video/Bxvz9aQdsMw/w-d-xo.html
I am not sure what is tofu folam. Do you have any picture?
She meant braised tofu with roast pork belly.
Nille, perhaps you can check the recipe from the web link, whose owner moved to Australia from HK decades ago: en.christinesrecipes.com/2009/08/braised-tofu-with-roast-pork-hong-kong.html?m=1
@@SoupedUpRecipes Yes, I meant braised tofu with pork belly (siu yuk), sorry I was using the Cantonese term for it.
If you put this into Google (豆腐火腩飯) you should get some images.
@@lovepeony1478 Thank you for the link.
Great recipe. I'm making my own Tofu because it tastes much better than the one from the shop.The extra tofu crums I use for a salad with "pitan" (1000 year egg).
Looks so yummy. Thank You. Your instructions are clear and not confusing. I will make this and leave you a message. I've loved and liked your video, subscribed and rung the bell for notifications and will share it.
I sincerely hope you are also writing a book, recipes and stories. ☺️
Omg! I love tofu and that looks so good it's making my mouth water. By the way I make a vegetarian lasagna using soft tofu instead of ricotta.
Thank you for your video, looks great and delicious 😋👍will definitely try
Wonderful & it was delicious
Thanks Mandy
Looks superb
love to see more hakka style food
Wow! What an amazing dish! Thank you for sharing. 🤗
Made this tonight. Didn't turn out near like yours
(used plant meat)
I was disappointed but it was good
Hi could you make some more HAKKA recipes love the spices beef
Looks super good!! Happy late valentines!
I love this. Keep it up. I really love Chinese food, do you happen to know chicken with salted egg? One of my super fave Chinese food.
Hope you cook it soon hahaha. Craving. Thank you
Your Super talented Love watching and learning from your channel! Keep it up! would love to learn where you got your training.
Love d way u cook....
nice and delicious..want to try it
It looks wonderful!
Can this be made as vegetarian version? Or with shrimp? How? You’re an excellent teacher. Exciting to learn about a new style of cooking and ethnic group - Hakka - of which I was not aware.
That looks incredible 😍
That looks so good. I will try this one.
Phenomenal looks delicious
This looks so good!
Wow I'm going to make this weekend 😁
You should change your frying pan as damaged Teflon coating may be toxic.
That looks so delicious. 😮❤️❤️❤️
It looked yummmy, I wanna try it, I think I have all the ingredients to make them, luv, luv tofu, thank you for sharing...😋😋😋😉😉😉😍😍😍🇺🇸🇵🇭
That is awesome. I love that recipe. 😃
God, I am going to make this soon! It looks wonderful!
cant wait to make this one!
look so yumy
I love this recipe, but can you please make stir fry tofu video thank you.
A really good an tasty recipe. Was the original stuffed tofu deep-fried? I just made it yesterday. It took a bit oof time. Well, I am not very fast. Thanks fror helping to determine soft and firm tofu. I guess gypsum is the same as calcium sulphate for firm tofu.
Hi!! Thankyou so much for the recipe. I really love Chinese food. But as a Muslim, we don't eat pork. Can I replace with chicken or minced beef?
Oh God!! Yummmm
I am subscribing because i have a chinese sister in law ! XD its unfair to cook Filipino food all the time.
I will surely try that....you are gorgeous in red lipstick...
I should try this tofu dish my mouth is watering already😂
I'm trying this tonight for dinner! I am switching the type of mushrooms as shiitake aren't available where I live. Do you think portabella mushrooms will work?
Yum!
HELLO! I LOVE YOUR RECIPES! THEY ARE SO GOOD. ABOUT STUFFED TOFU, I LEARNED THAT YOU ARE SUPPOSED TO COAT THE SCOOPED-OUT HOLE IN THE TOFU WITH CORNSTARCH FIRST, TO KEEP THE FILLING FROM FALLING OUT. WHAT DO YOU THINK OF THAT IDEA?
HI Dear, today was the first moment we checken YOUR VIDEO 😊 Did ADD you, now we gonna be CREATIVE with more receipes 💚☀️💞 Bless All You do In LIFE NAMO AMITABHA🙏🙏🙏DEWIE
I will try this tofu♥♥♥
Any tips for making this a vegan recipe?
Do you think alot of chili ruins a meal? I like alot of chili but have ruined a few stirfries by adding too much. I have an addiction to chili and I grow them like ghost chilis etc.
another beautiful dish my dear :-) thank you :-)
Is the frying pan 12" or 14"? I don't have one so wondering what I need to buy.
14''
Love your recipes! You're doing a great job! However, as a Hakka to another Hakka (or half a hakka!) ... we are proud to be known worldwide as "Hakka" not "Hakkanese"! No such word! 😅
9:00 her expression says it all..
Hi can you tell me what is firm tofu called in chinese?
老豆腐 or 卤水豆腐
do you need to wash the ground meat or cook it straight out of the package??
Who would wash ground meat from a package?
Can I use chicken instead of pork?
Yes
💚
😊😊😊😊
I don’t eat pork so will substitute turkey or chicken for the meat. Will definitely try this . You have a gift with teaching very clear not too fast. How is it that you live in Ecuador? I am half Ecuadorian and lived in Quito many years ago for 2 years. Just curious. Thanks again.
she suffers from arthritis and a warm climate helps her reducing the pain. Same reason why she likes spicy food
she is now living in Florida.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I love how you tell us why you are doing what you are doing. The sign of a good teacher. I also applaud your use of the mushroom soaking water. I cringe when that water is wasted. Please keep up your wonderful efforts for our benefit!
I usually don't used the soak mushroom water due to preservative used in mushroom. Although it gives you the flavour, still eliminate for healthy reason. Add oyster sauce.
OMG my mom is hakkanese too and this is one of my favorite dishes she made for me growing up! im away at college now and missing her cooking, so thank you so much for this recipe. definitely making this tonight!!
Lily ,, may we suggest,,, please use NIN after Hakka , , to make it authentic ,, Hakkanin 客家人 ,, , 我們是一個家, 我們是
客家人 . .
So glad to know that you are 客家人, , Hakka-nin , , ,我們是一個家, 我們是
客家人. . . . btw, , we prefer to use "nin" instead of "nese" , , just for authenticity. . Beside , nobody ever heard of TeoChow-nese , or English-nese or French-nese or even German-ese . and also,, another great cooking , and your 客家酿豆腐 is the best (just full biased) .
hi Mandy, just another one of the countless recipes that I thoroughly enjoy watching you teach. I love how you explain your process is along the way because it helps me understand the techniques in Chinese cooking and other Asian cooking. I've admired you so long and decided to support you on patreon. You are absolutely a treasure and well worth it. Thank you and continue to put out wonderful videos for us as we really appreciate them
❤
Man, I am so glad I found your channel!!! You're awesome
Oh wow, I love this recipe! You're the best, Mandy! 😉
I love how you suggest ways to use excess and leftover food to reduce waste. You are awesome!
Thank you for sharing, I will definitely try this later for dinner. Looks yummy and easy to prepare.
This looks fantastic. My next adventure. Thanks again for the great recipes. I will have to try to research the area of China you speak about.
You are a very good cook. simple n easy to follow.
Sulfato de calcio = Gypsum
Too bad in my little town in Argentina i can't get tofu
You can make Tofu for yourself, just ask Google how to make Tofu.