LAY HO MA ☺️ I hope you’re keeping well and cooking well. I think this dish qualifies as fast to make and furious in flavour, what about you? Btw if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook or watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com
I love this recipe mr Yeung! I am allergic to alliums (=everything in the onion family). Do your recipes (the books) provide alternatives to that kind of seasoning?
Can I just say I appreciate how you concisely narrate the cooking steps! I often listen to videos as opposed to watching them while I'm doing something else and I love it when I know what's going on without looking.
As someone that is adding 3 plant based days to my diet, this channel has been an awesome go to for killer recipes. This was really good, I made it tonight, but I added two missing ingredients, fresh diced ginger and Szechuan peppercorns. Took this little dish to the next level!
I want your book so bad but we are living on a fixed budget at the moment. Thank you for making your recipes and vegan cooking so incredibly simple, elegant and accessible 🙏
This is why all of us on a strict budget support Will by liking and subscribing and watching every damn video he puts out because they are all amazing lol
Somehow I ended up here and now cant stop watching these videos. Music and calming voice makes it easy to watch. Very detailed yet short videos. Cant wait to try a recipe. Thanks for full descriptions.
Going to try this one tonight, your such an accessible TH-cam chef, straight to business, don’t skip the steps too quick or linger too long and everyone who i cook for using these recipes loves every one. You’ve inspired me to cook more so thank you for this life skill
This looks fantastic, I will be making this next! I just ordered both of your signed cookbooks! My husband and I have transitioned to plant-based, and finding recipes that don't seem like "plant-based version of a meat dish" has been a challenge. Your videos are so well-produced! Beautiful videography and sound, quiet and to the point, not too much talking, absolutely concise. Thank you so much! I hope for much success for you!
@@YEUNGMANCOOKING It looks so great, but I can't eat any of the alliums :( garlic/onion/scallions, etc. Any ideas for substitutes? I am keto vegan, so would eat it on a bed of shredded lettuce or shirataki 'rice' Love your recipes, inspirational for simple to make meals
This was so easy to cook and so yummy. I made lettuce cups instead of eating it with rice for a low carb treat. I'm looking forward to my leftovers tomorrow. Thank you for the recipe!
Never had bulgogi before, but this is delicious! Ran out of the chili oil (recipe from this fantastic channel), never fear, I added some gojugaru and it is still pretty amazing. I’m not vegan, but now that I’m starting to cook plant based meals WITH ABSOLUTE CONFIDENCE, I’m preparing these recipes at least 3x a week. Thank you kindly for sharing so much with us!
THANK YOU for this recipe. I have previously liked the taste of bulgogi (seasoning wise) but never liked the beef factor. This is an absolute game changer for pescatarians/vegetarians/vegans. Thank you SO VERY MUCH
I love tofu! A co-worker brought a big pot of tofu chili to an office potluck, and it was soooo good EVERYONE ate it!! It was regular chili with beans and red sauce and for "meat" it had tofu crumbles. YUMMY!!
My family is cooking with SO MUCH confidence. Love your recipes, teaching style, and ramen cookbook. I'll be making this tonight, of course with your chili oil which has become a staple.
Wow, I just made this and it’s the closest thing I’ve had to traditional bulgogi. My mom is Korean so I’ve had it many times before going vegan. Next up for me is curry rice. Easy and flavorful, everyday dishes hold so much more weight than show off recipes, imho. ✌🏼✌🏼✌🏼✌🏼
Made this tonight, and it is wonderful! I have never made tofu this way, but now I can see many other applications for this method of cooking tofu. I doubled the recipe, using 450 grams of tofu. I added some shredded cabbage. I doubled the sauce recipe, and I was doubtful that there would be enough sauce, but it was the perfect amount. I drained the tofu from the package water, and I put it into a prep bowl about an hour before I started cooking. Every 10 minutes I drained water out of the bowl. After an hour, the tofu was perfectly dry for mashing with a fork without any additional drying. I didn't have the right chili oil so I added some gochujiang to the sauce and it was great! Kudos Will Yeung for your creativity!
I don’t eat red meat, however I make beef bulgogi every once in awhile because I love it! Your recipe is almost identical to how I make it, so I’m definitely trying it with Tofu tonight! Thank you 💗👍🏼
Oh my gosh this is soooo good and fits into my keto lifestyle. I left the onions fairly large for the crunch and I ate the whole dish. This is definitely on my rotation. Thank you
Thank you for consistently planning my menu for the week, Wil - your vids and straightforward steps compel me to immediately try every week's new recipe. Cheers!
I did this and I added yu choy and it was on point!!! Used sesame oil instead of chili oil but I added red pepper flakes to the oil. Thanks so much, I can't wait to make this for my non-vegan friends!!!
I finally made this after my daughter came back from Hawaii raving about Bulgogi. I have a love-hate taste for tofu so I did add 5 spice powder and a little turmeric to the scramble before adding the sauce. I also haven’t made your chili oil yet so I used gochujang. This was absolutely delicious! Next time I’ll make a double batch🥰
This looks delicious! I love that you used tofu as opposed to a vegan beef product. Nothing wrong with those but I have tofu on hand a lot more and am trying to eat more whole foods. Can't wait to make this :D
I used beef mince instead of tofu and basmati rice. I skipped chilli oil as I don’t eat chilli. It was very delicious. My wife and children enjoyed very much. Dear thank you for recipe. You are master chef. Love from Karachi, Pakistan.
Hi Will, I made this and it was so good! I gave my sister, who has no interest in going vegan a taste and she wanted some to take home. Thank you for sharing this fabulous recipe. Hugs, Julie 🥰
I enjoy watching your videos, I am turning a new Vegan I had no idea how much I needed a new way of cooking You explain so well , thanks Jesus Hernandez
I made this last night, but since I’m a chilli head I added gochugaru (Korean pepper flakes) and gochujang (Korean pepper paste) to the sauce, and it was really, really good. It’s amazing what a deep savoury taste you can get with just a couple of ingredients, the texture’s great, and unlike a lot of recipes, this really was very quick and easy to prepare. Thanks again Will - next stop 1m subscribers!!
As always, YAAAAAAAM!!! This will be my to -go comfort food! Being Asian, somehow simple rice dish is always comforting, but this brings it to the next level of comfort! Got to run to get more tofu. Thank you, Wil!
I already had some tofu ready to use. I just made a quick stop at the grocery store for the some green onions. Did not have that chili oil you use. Plan to make it soon. I added some mushrooms, and added liquid smoke to my sauce. My partner said it tasted like meat! Very delicious! I also had some red shredded cabbage and broccolini on hand. So roasted some broccolini and made a light salad with dates and lime with the cabbage. Super delicious. Will be adding to regular rotation. I see how important that chili oil is for color. My tofu looked a little paler, but it was out of this world tasty!
Hi Yeung, I am a Chinese living at Melbourne Australia. I just recently became Vegan. I knew nothing of Vegan food, the vegan diet journey is new to me, luckily when I searched TH-cam for Vegan receipt food, your Chanel popped out. Your cookings are so amazing and love to practice right away. Also your cooking videos are soothing and enjoyable. Thank you so much. Rosa fm Melbourne.
I made this adding Hoison sauce with less sugar and my entire family loved it. I often see you make "faux" crumble with Tofu in noodle dishes and was curious on how it would do own its own, it was phenominal!!! You are a genious Wil! A much more nutritous alternative to commercial fake meats.
Cast iron pan - check! Campfire = a dash of liquid or powdered smoke ( yup, I have both ) for those of us that are still indoors as weather isn’t quite outdoorsy yet...aka Calgary 😁
You are very innovative, creative yet keep the flavour in a balanced way. Amazing. You are the future chef and pioneer of the future vegan food. Thank you so much.
I just discovered you by searching vegan recipes since I just started eating vegan, and I wanted to say that you are an EXCELLENT presenter. You seem thorough and celebratory about your recipes, so don't be too shocked when I buy your book.
Thank you. I didn't realize that I was making traditional Chinese food, but I always incorporate shredded carrots and white cabbage into the mixture too.
I just came home and i take tofu and rice out ready to cook and i ope youtube to play sometime will cooking..and i saw your video, i never click play this fast, and actually i made it 🤣🤣
I know you utilize some, but I really do appreciate that you're not getting into using an excess of the mock meats. I like it occasionally, but not as a regular part of my diet. I'd rather stick with tofu, tempeh, soy curls, and I've recently gotten into yuba sticks as a protein source also. Thanks Wil!!
@@helenswan705 "The word yuba means dried tofu skin, a staple of Chinese and Japanese cuisines. This somewhat buoyant, and rubbery ingredient naturally forms on top of soy milk, and simply put, it's made of coagulated soy proteins." This can come as fresh thin sheets, dried sheets, rolled sheets that are dried etc. I've never found the fresh locally (small community I live in) but found the rolled dried skins on Amazon. Once reconstituted with hot water or broth, they can be cut into chunks and used as you might use chunks of tofu. It has a different consistency. I'm having fun with it, and like the taste and consistency.
@@sarahdee374 are soy curls healthy? Someone I know scared me off of them by telling me their mom developed cancer after incorporating more of soy curls in their diet ??
@@TheCapsulateIon soy curls are ONLY cooked soybeans that are run thru an extruder to shape them, and then they are dried. Nothing else is added, you can rehydrate with water or broth etc to add flavor. Many folks these days are under the (false I believe) impression that soy itself is bad and cancer causing. What I think about is that traditional Asian cultures have historically eaten soy and are among the longest lived and healthiest populations on Earth. I believe the issue comes when it is processed with chemicals and other things our bodies are not designed to filter. So I do occasionally eat an Impossible Burger etc, but very minimally. I believe soy curls are very healthy, yummy and convenient. (this is not a sponsored reply 😊)
Seriously, I’ve cooked so many of your recipes and I haven’t had a dud experience! They are all so simple and quick, and allow for so many variations…thank you Will!!
This looks great! I made your recipe for the chile oil. It's become my nephew's favorite. It goes on his instant ramen and now he's cooking your recipe with the wide rice noodles. It's so versitile we need to make it by the gallon.
Will, and you said lovely story steamed rice omg , I’m trying to hold back on the rice but this shall be on my table soon I love Japanese rice but maybe I’ll use Black rice totally different to taste. Thanks so much.
Hello Will, so a few weeks ago you gave us a recipe with noodles and you top it off with dried seaweed . Omg that send me on mission to find that seaweed two store later and three different types. It’s a tie between Hello Kitty from Japan and a brand from Korea both are super and each one has its own good points. So today I was cooking a grilled Portobello with red onion pickles and lettuce now here the twist before closing the is lovely sandwich I add two slices of dry seaweed to this and WOW this took lunch to a whole new level try this. The flavors of the seaweed with the texture of Portobello wonderful thanks for this new treat for my taste buds.
Viva Habbit Va, We have to watch the carbs in my household because my hubby has type II diabetes. I also cook a lot of Korean and Japanese recipes. So when I make rice, I usually cook 1/4 cup dry rice until almost done then sauté that for a couple of minutes with 1 cup frozen riced cauliflower. Sauté just until the cauliflower is defrosted and heated through ( just a couple minutes in total) so that the cauliflower remains firm. By leaving just that small amount of rice in the mix gives you the fluffy chewiness of just rice. The amount I gave you is enough for 2 servings. I haven’t made this mix with Korean black rice yet, but will be doing so in the future.
@@silvergraniandhergrumpygno413 that sounds very interesting cauliflower rice mixed with rice . You could also bake the cauliflower until it’s brown and then break it up that gives it a wonderful taste try that and I will try the mix for sure. Thanks for sharing and take care.
Couldn't find chili oil at the local grocery and didn't have the ingredients to make my own. Not sure if it was the pandemic or not but not many items like this were available. However, I did find everything else (except "dark soy sauce") and I replaced the chili oil with regular sesame seed oil (used the toasted sesame oil as directed). Turned out great! I loved it!
Where are you from and what was life like growing up for you . Like how you learned to cook and your inspiration. I would love to see a video like this. Great recipe! Going to make. ☑️
I made this without having all the ingredients on hand. I didn't have soy sauce (I substituted it with a Schezwan dip), spring onion or sesame seeds. Still turned out amazing 🤤 This is one of my go-to tofu dishes, and I cannot wait to recreate it with all the ingredients on hand. Edit: i also added the tiniest bit of sugar
Looks good! I think I'm going to try with meat alternative I have on hand. I don't have dark soy sauce but will try to find it as your have it in at least 2 recent recipes. =)
Hi Wil! Made this today. While I loved the flavour, I was unable to achieve the rich dark colour that you got. I used kikoman soy sauce. Also used the chili oil (prepared as per your recipe). What brand of sauce did you use? Or could there be another reason for the lack of colour?
@@JENNuineCollective I had to look it up, but yeah that should work /though dark soy sauce is still a useful thing to have in the kitchen and a bottle lasts for a while/
Wow, I appreciate the simplicity of this dish. No fuss over what I'm missing for a recipe! There is so much wiggle room to add additional toppings/veg if desired. :)
That’s a fantastic idea. I would love it, my husband won’t touch anything with mushrooms though so I’m happy this is one of his few video recipes without the shrooms in it.
I tried it today, it was so easy and absolutely awesome! I did not have chili oil and added some gojuchang instead. Thanks for sharing this, it will likely become a new go-to recipe in my kitchen.
LAY HO MA ☺️ I hope you’re keeping well and cooking well. I think this dish qualifies as fast to make and furious in flavour, what about you? Btw if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook or watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com
Please make and sell your delicious looking chili oil! I drool every time you pour it but I just do not want to buy all those spices to whip it up. 😋
Awesomeness
Weekend Goals!!!
I love this recipe mr Yeung! I am allergic to alliums (=everything in the onion family). Do your recipes (the books) provide alternatives to that kind of seasoning?
Looks like my new go to when I'm really hungry.
Life goal: Try to find someone who loves you as much as Wil Yeung loves that chili oil.
😆
Yeees!!🤣🤣🤣
This oil IS awesome! I know exactly, why Wil is loving it! 😍
It is the best chilli oil ever. ❤️ Thank you so much Will
😂😍😍
i am half-Korean, half-British - 100% Canadian. i grew up eating bulgogi, but stopped eating meat in 1996. this is PURE GENIUS! THANK YOU!!
🙌🏻👨🏻🍳
As a Korean vegan, I am all. about. this. recipe. Thank you for helping me so easily access one of my most missed meals!
You answered my question, thanks ! Can hardly wait to try. Have to get some sushi rice 🥰👌🏽❤
@@naturalist369 Regular rice is fine :D
Can I just say I appreciate how you concisely narrate the cooking steps! I often listen to videos as opposed to watching them while I'm doing something else and I love it when I know what's going on without looking.
Yes love your recipes. I need to buy your book. I live in kuala lumper Malaysia
As someone that is adding 3 plant based days to my diet, this channel has been an awesome go to for killer recipes. This was really good, I made it tonight, but I added two missing ingredients, fresh diced ginger and Szechuan peppercorns. Took this little dish to the next level!
Sounds awesome 🤤
I also added a Schezwan dip and it was very tasty 😊
Excellent chef who wastes no time, makes them quick & easy, with great vegan recipes, such as this one. Vegan rules!
I want your book so bad but we are living on a fixed budget at the moment. Thank you for making your recipes and vegan cooking so incredibly simple, elegant and accessible 🙏
Seconded, very accessible. His cook books are on my wishlist. Going to make it happen as soon as I get a few more pay cheques under my belt.
Till then let's re-watch all his great videos and share them with others too !!
This is why all of us on a strict budget support Will by liking and subscribing and watching every damn video he puts out because they are all amazing lol
Perhaps Borrow it from the library *IF* they carry it....you can usually check on line! FREE!
@@valerietomsic8454 True. I love the library. Great idea :)
Because of my health im not allowed to eat meat but your videos are helping me get through this and every meal ive made is amazing ! Thank you!
Vegetarian by force, I love it.
Highly recommend forks over knives documentary on Netflix, and @avantgardevegan (Gaz Oakley) also has great recipes!
they treat animals like shit then you buy it ?!
You actually dont need meat. Its all marketing. Plants are all you need
@@lanycera thank you!
Somehow I ended up here and now cant stop watching these videos. Music and calming voice makes it easy to watch. Very detailed yet short videos. Cant wait to try a recipe. Thanks for full descriptions.
Going to try this one tonight, your such an accessible TH-cam chef, straight to business, don’t skip the steps too quick or linger too long and everyone who i cook for using these recipes loves every one. You’ve inspired me to cook more so thank you for this life skill
This looks fantastic, I will be making this next! I just ordered both of your signed cookbooks! My husband and I have transitioned to plant-based, and finding recipes that don't seem like "plant-based version of a meat dish" has been a challenge. Your videos are so well-produced! Beautiful videography and sound, quiet and to the point, not too much talking, absolutely concise. Thank you so much! I hope for much success for you!
You are too kind and I’m excited for you to receive the books. Keep well and happy cooking 🥳🙌🏻
@@YEUNGMANCOOKING It looks so great, but I can't eat any of the alliums :( garlic/onion/scallions, etc. Any ideas for substitutes? I am keto vegan, so would eat it on a bed of shredded lettuce or shirataki 'rice'
Love your recipes, inspirational for simple to make meals
This was so easy to cook and so yummy. I made lettuce cups instead of eating it with rice for a low carb treat. I'm looking forward to my leftovers tomorrow. Thank you for the recipe!
Never had bulgogi before, but this is delicious! Ran out of the chili oil (recipe from this fantastic channel), never fear, I added some gojugaru and it is still pretty amazing. I’m not vegan, but now that I’m starting to cook plant based meals WITH ABSOLUTE CONFIDENCE, I’m preparing these recipes at least 3x a week. Thank you kindly for sharing so much with us!
THANK YOU for this recipe. I have previously liked the taste of bulgogi (seasoning wise) but never liked the beef factor. This is an absolute game changer for pescatarians/vegetarians/vegans. Thank you SO VERY MUCH
I love tofu! A co-worker brought a big pot of tofu chili to an office potluck, and it was soooo good EVERYONE ate it!! It was regular chili with beans and red sauce and for "meat" it had tofu crumbles. YUMMY!!
My family is cooking with SO MUCH confidence. Love your recipes, teaching style, and ramen cookbook. I'll be making this tonight, of course with your chili oil which has become a staple.
I love that you talk quickly, and get straight to the point. No other foodie youtuber is like you.
Wow, I just made this and it’s the closest thing I’ve had to traditional bulgogi. My mom is Korean so I’ve had it many times before going vegan. Next up for me is curry rice. Easy and flavorful, everyday dishes hold so much more weight than show off recipes, imho. ✌🏼✌🏼✌🏼✌🏼
Years ago, well before I went vegan, i first experienced bulgogi in Korea and fell in love. I can't wait to try this version! Thanks, Will!
“Fast to make but furious with flavour”. That might even convince my husband to eat it!! 😆
😏😎
Thank you so much for these beautiful recipes, I've never eaten so good as a vegan ...I stopped eating all the processed vegan food ...I feel great 💜💜
Yum....this gives me an idea for Mexican ground "beef" tacos. Thanks for the content.
I am an Indian and a new cook. You explained everthing and each steps really nice and love that you have ingredients listed too. Love it . Great job
I’m a vegetarian and you just made my life a lot easier with your recipe! Thanks ❤️❤️❤️
🥳🙌🏻
Made this tonight, and it is wonderful! I have never made tofu this way, but now I can see many other applications for this method of cooking tofu. I doubled the recipe, using 450 grams of tofu. I added some shredded cabbage. I doubled the sauce recipe, and I was doubtful that there would be enough sauce, but it was the perfect amount. I drained the tofu from the package water, and I put it into a prep bowl about an hour before I started cooking. Every 10 minutes I drained water out of the bowl. After an hour, the tofu was perfectly dry for mashing with a fork without any additional drying. I didn't have the right chili oil so I added some gochujiang to the sauce and it was great! Kudos Will Yeung for your creativity!
I don’t eat red meat, however I make beef bulgogi every once in awhile because I love it! Your recipe is almost identical to how I make it, so I’m definitely trying it with Tofu tonight! Thank you 💗👍🏼
Please PLEASE continue to produce plant-based cooking demos … that’s why we watch your channel and I only hope you continue. Thanks!
🙌🏻
Oh my gosh this is soooo good and fits into my keto lifestyle. I left the onions fairly large for the crunch and I ate the whole dish. This is definitely on my rotation. Thank you
I have a jar of this oil, I made following your reciepie. Cant live without it. So delicious.
🌶😎🙌🏻🥳
Thank you for consistently planning my menu for the week, Wil - your vids and straightforward steps compel me to immediately try every week's new recipe. Cheers!
I did this and I added yu choy and it was on point!!! Used sesame oil instead of chili oil but I added red pepper flakes to the oil. Thanks so much, I can't wait to make this for my non-vegan friends!!!
I finally made this after my daughter came back from Hawaii raving about Bulgogi. I have a love-hate taste for tofu so I did add 5 spice powder and a little turmeric to the scramble before adding the sauce. I also haven’t made your chili oil yet so I used gochujang. This was absolutely delicious! Next time I’ll make a double batch🥰
God has truly gifted you. Your recipes are amazing. You are a blessing to those of us who are vegans. Thank you!!!
This looks delicious! I love that you used tofu as opposed to a vegan beef product. Nothing wrong with those but I have tofu on hand a lot more and am trying to eat more whole foods. Can't wait to make this :D
I used beef mince instead of tofu and basmati rice. I skipped chilli oil as I don’t eat chilli. It was very delicious. My wife and children enjoyed very much.
Dear thank you for recipe. You are master chef.
Love from Karachi, Pakistan.
Hi Will, I made this and it was so good! I gave my sister, who has no interest in going vegan a taste and she wanted some to take home. Thank you for sharing this fabulous recipe. Hugs, Julie 🥰
I enjoy watching your videos, I am turning a new Vegan
I had no idea how much I needed a new way of cooking
You explain so well , thanks
Jesus Hernandez
Your videos always make me feel like I’m at home 🤗 relaxing vegan cooking with love! 🧑🏻🍳
I made this last night, but since I’m a chilli head I added gochugaru (Korean pepper flakes) and gochujang (Korean pepper paste) to the sauce, and it was really, really good. It’s amazing what a deep savoury taste you can get with just a couple of ingredients, the texture’s great, and unlike a lot of recipes, this really was very quick and easy to prepare. Thanks again Will - next stop 1m subscribers!!
Mmmmm gochugaru 🤤😎👨🏻🍳
As always, YAAAAAAAM!!! This will be my to -go comfort food! Being Asian, somehow simple rice dish is always comforting, but this brings it to the next level of comfort! Got to run to get more tofu. Thank you, Wil!
I already had some tofu ready to use. I just made a quick stop at the grocery store for the some green onions. Did not have that chili oil you use. Plan to make it soon. I added some mushrooms, and added liquid smoke to my sauce. My partner said it tasted like meat! Very delicious! I also had some red shredded cabbage and broccolini on hand. So roasted some broccolini and made a light salad with dates and lime with the cabbage. Super delicious. Will be adding to regular rotation. I see how important that chili oil is for color. My tofu looked a little paler, but it was out of this world tasty!
🤤
I just love how simple this is. Looks so delicious!
Hi Yeung, I am a Chinese living at Melbourne Australia. I just recently became Vegan. I knew nothing of Vegan food, the vegan diet journey is new to me, luckily when I searched TH-cam for Vegan receipt food, your Chanel popped out. Your cookings are so amazing and love to practice right away. Also your cooking videos are soothing and enjoyable. Thank you so much. Rosa fm Melbourne.
🥳🙌🏻👨🏻🍳
I made this tonight! So easy and fast! So flavorful! Delicious!!
Thank you Wil Yeung!🌷🌷🌷
🙌🏻👨🏻🍳
I made this adding Hoison sauce with less sugar and my entire family loved it. I often see you make "faux" crumble with Tofu in noodle dishes and was curious on how it would do own its own, it was phenominal!!! You are a genious Wil! A much more nutritous alternative to commercial fake meats.
So great to hear everyone is enjoying 🙌🏻👨🏻🍳
Love the recipe! I don't know anyone who can crush the garlic with own hand like you. Most manly thing on TH-cam cooking show. 🙂
I always wanted to say something as to how easy and " manly" that was cracking with bare hands. Ouch!!
A lot of chefs do it.
Hahaha I totally agree! 😅
Made this last night. We were all feeling a bit poorly this lifted us. Great flavour a joy to put together. Thank you
This was one of my favorite meals when I was in S. Korea.. I will definitely be making this!
I LOVE Yeung Man’s cooking. Everything I have tried of his has been amazing. I could listen to/watch his videos all day….
thank you Wil, you're helping me to be vegan
I will try this recipe out at the weekend
LAY HO LAY HO I saw this recipe, and made it for our Sabbath meal, even the children loved it! Simple easy & very delicious to eat!
Lay ho ma! This will be my weekend treat!
Will is great. Great food. Great voice. Great directions. Great flavors. Great music tracks.
Perfect recipe for a weekend out camping. Doing the tofu over open fire in a cast iron pan will give it a nice smoky flavor…. 👍👍👍
👌🏻
Cast iron pan - check! Campfire = a dash of liquid or powdered smoke ( yup, I have both ) for those of us that are still indoors as weather isn’t quite outdoorsy yet...aka Calgary 😁
@@joanlynn1702 same in Germany…. Spring is late here…. 🙄
You are very innovative, creative yet keep the flavour in a balanced way.
Amazing. You are the future chef and pioneer of the future vegan food.
Thank you so much.
So nice of you ☺️
Amazing recipe, simple yet gourmet. As usual. Going to make it this weekend. Cant wait. Thank u chef.💕💕💕
I just discovered you by searching vegan recipes since I just started eating vegan, and I wanted to say that you are an EXCELLENT presenter. You seem thorough and celebratory about your recipes, so don't be too shocked when I buy your book.
Welcome 🥳 Happy you are here and cooking together 🙌🏻👨🏻🍳
Easy and delicious. I will make the oil first so that I can use this in different recipes.
Thank you. I didn't realize that I was making traditional Chinese food, but I always incorporate shredded carrots and white cabbage into the mixture too.
This looks so tasty and easy. Going to try it. Maybe I'll add some kale with it and ground nuts. Thank you again Wil for such a winner!
Amazing 🤩 thanks for sharing your amazing and very easy to follow recipes
I just came home and i take tofu and rice out ready to cook and i ope youtube to play sometime will cooking..and i saw your video, i never click play this fast, and actually i made it 🤣🤣
I love this guy and his awesome followers! 🙏❤️🙏
This looks delicious, especially using the tofu!!
I cannot believe how easy and delicious this recipe is.
I know you utilize some, but I really do appreciate that you're not getting into using an excess of the mock meats. I like it occasionally, but not as a regular part of my diet. I'd rather stick with tofu, tempeh, soy curls, and I've recently gotten into yuba sticks as a protein source also. Thanks Wil!!
I agree 100%
what is a yuba stick? never heard of it. I use tempeh tofu, rarely anything else. i found Quorn made my tummy a bit upset
@@helenswan705 "The word yuba means dried tofu skin, a staple of Chinese and Japanese cuisines. This somewhat buoyant, and rubbery ingredient naturally forms on top of soy milk, and simply put, it's made of coagulated soy proteins." This can come as fresh thin sheets, dried sheets, rolled sheets that are dried etc. I've never found the fresh locally (small community I live in) but found the rolled dried skins on Amazon. Once reconstituted with hot water or broth, they can be cut into chunks and used as you might use chunks of tofu. It has a different consistency. I'm having fun with it, and like the taste and consistency.
@@sarahdee374 are soy curls healthy? Someone I know scared me off of them by telling me their mom developed cancer after incorporating more of soy curls in their diet ??
@@TheCapsulateIon soy curls are ONLY cooked soybeans that are run thru an extruder to shape them, and then they are dried. Nothing else is added, you can rehydrate with water or broth etc to add flavor. Many folks these days are under the (false I believe) impression that soy itself is bad and cancer causing. What I think about is that traditional Asian cultures have historically eaten soy and are among the longest lived and healthiest populations on Earth. I believe the issue comes when it is processed with chemicals and other things our bodies are not designed to filter. So I do occasionally eat an Impossible Burger etc, but very minimally. I believe soy curls are very healthy, yummy and convenient. (this is not a sponsored reply 😊)
Seriously, I’ve cooked so many of your recipes and I haven’t had a dud experience! They are all so simple and quick, and allow for so many variations…thank you Will!!
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Love this, thank you! I already enjoy Boca or Quorn veggie based "ground meat" for tacos and such. Your spices are the way to go for flavor with tofu.
I’m not vegan but I do love vegan food. I made this today it was excellent and easy to follow. And my brother who’s vegan loved it. Thank you :)
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This looks great! I made your recipe for the chile oil. It's become my nephew's favorite. It goes on his instant ramen and now he's cooking your recipe with the wide rice noodles. It's so versitile we need to make it by the gallon.
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I have made this twice this week, the family (especially kiddos) loves it!
Will, and you said lovely story steamed rice omg , I’m trying to hold back on the rice but this shall be on my table soon I love Japanese rice but maybe I’ll use Black rice totally different to taste. Thanks so much.
Hello Will, so a few weeks ago you gave us a recipe with noodles and you top it off with dried seaweed . Omg that send me on mission to find that seaweed two store later and three different types. It’s a tie between Hello Kitty from Japan and a brand from Korea both are super and each one has its own good points. So today I was cooking a grilled Portobello with red onion pickles and lettuce now here the twist before closing the is lovely sandwich I add two slices of dry seaweed to this and WOW this took lunch to a whole new level try this. The flavors of the seaweed with the texture of Portobello wonderful thanks for this new treat for my taste buds.
Viva Habbit Va, We have to watch the carbs in my household because my hubby has type II diabetes. I also cook a lot of Korean and Japanese recipes. So when I make rice, I usually cook 1/4 cup dry rice until almost done then sauté that for a couple of minutes with 1 cup frozen riced cauliflower. Sauté just until the cauliflower is defrosted and heated through ( just a couple minutes in total) so that the cauliflower remains firm. By leaving just that small amount of rice in the mix gives you the fluffy chewiness of just rice. The amount I gave you is enough for 2 servings. I haven’t made this mix with Korean black rice yet, but will be doing so in the future.
@@silvergraniandhergrumpygno413 that sounds very interesting cauliflower rice mixed with rice . You could also bake the cauliflower until it’s brown and then break it up that gives it a wonderful taste try that and I will try the mix for sure. Thanks for sharing and take care.
Couldn't find chili oil at the local grocery and didn't have the ingredients to make my own. Not sure if it was the pandemic or not but not many items like this were available. However, I did find everything else (except "dark soy sauce") and I replaced the chili oil with regular sesame seed oil (used the toasted sesame oil as directed). Turned out great! I loved it!
This IS groundbreaking 🤩 looks so amazing!
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I am eating this right at this very moment, with a side of egg tomato stir-fry. GO MAKE IT NOW, best tofu I've ever eaten.
Someone should create a map of these recipes where every second one points to the chili oil 😃
I love the sound of your knife on the board. So soothing.
Where are you from and what was life like growing up for you . Like how you learned to cook and your inspiration. I would love to see a video like this. Great recipe! Going to make. ☑️
I am a huge fan of your recipes! Trying to eat meatless meals as much as possible and your channel has helped so much! 多謝！多謝！你的食譜太棒了👏🏻
Hello Wil - - would you please mention the brand of knives you like to use, and your stainless steel lidded cooking pot (used for the rice) ???
Ah ... I was wondering this too.
It’s Zwilling
I made this without having all the ingredients on hand.
I didn't have soy sauce (I substituted it with a Schezwan dip), spring onion or sesame seeds.
Still turned out amazing 🤤
This is one of my go-to tofu dishes, and I cannot wait to recreate it with all the ingredients on hand.
Edit: i also added the tiniest bit of sugar
This looks amazing! Not a big fan of tofu but I will definitely make this😍
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Try it. No tofu taste at all. Just really cook it as long as Will recomends in the video.
“I don’t have a rice cooker.” ❤️👍This is the most utilitarian cooking channel - I like the fact your don’t go overboard with the adjectives!
Looks good! I think I'm going to try with meat alternative I have on hand. I don't have dark soy sauce but will try to find it as your have it in at least 2 recent recipes. =)
This recipe has been on my rotation of weeknight recipes now since I first saw it. Delicious every time.
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I bet that would taste even more fire with some cilantro and mint and lettuce leaf🔥
Made this tonight, it was fabulous. I made mashed potatoes instead of rice, and my 12year old loved it. 😊
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Hi Wil! Made this today. While I loved the flavour, I was unable to achieve the rich dark colour that you got. I used kikoman soy sauce. Also used the chili oil (prepared as per your recipe). What brand of sauce did you use? Or could there be another reason for the lack of colour?
I noticed one of the sauce ingredients was dark soy sauce, which gives it a darker color.
Absolutely love the simplicity yet outstanding dishes you keep sharing
So if one doesn't have dark soy sauce ... is there a substitute or just increase regular soy sauce.
More regular soy sauce /but not 1:1, light is saltier/ and maybe a bit of sugar
light soy sauce + blackstrap molasses (aka black treacle) + sugar = dark soy sauce!
@@Reynewang So maybe better to use like Coconut Aminos??
@@JENNuineCollective I had to look it up, but yeah that should work
/though dark soy sauce is still a useful thing to have in the kitchen and a bottle lasts for a while/
@@fitdmc211 Thank you!!!!! I’ve been trying to find a good quality dark soy sauce, this will be my substitute
Wow, I appreciate the simplicity of this dish. No fuss over what I'm missing for a recipe! There is so much wiggle room to add additional toppings/veg if desired. :)
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I would "beef" this up by adding chopped shitakes and kale that has been chiffonaded.
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Exactly what I was thinking
Made it yesterday and had some shitake that had to go. Chopped them in… tasted great!
yup thinking the same thing... also needs some broccoli/green beans/carrots
That’s a fantastic idea. I would love it, my husband won’t touch anything with mushrooms though so I’m happy this is one of his few video recipes without the shrooms in it.
I tried it today, it was so easy and absolutely awesome! I did not have chili oil and added some gojuchang instead. Thanks for sharing this, it will likely become a new go-to recipe in my kitchen.
Will, please!
I can only cook 7 meals a week. 😋
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Just made this for my boyfriend and myself and we LOVED IT. So sweet and salty. My first time cooking with tofu too ! Thank you ❤️
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I would eat this with Thai sticky rice.its how we would do it in Northern Thailand.
i was wondering what to cook for dinner today. this video popped up right time!! i am sure my family will like this.
Should try using tempeh it has a more meaty texture
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I was just about to say this! I am so trying this tonight with tempeh
This wonderful dish is adopted by my husband! First time he like vegan food ! A winner!