Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►► f52.co/3NA1op6
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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
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Check out the FULL RECIPE here: f52.co/3NA1op6
How does one "gently shimmer" it?
Hi thanks do we have to defrost it the frozen tofu before we fried it.
Thank you.
Wanted to know about the "alcohol " ingredient.
= Rice wine (Mijiu or Shaoxing wine)
There is another technique on silk toufu, giv it a few knock wit the back of your knife n it should come off naturally.
@@lovem7635p9
There is something really magnetic about how sincerely and intensely he talks about this subject matter. Overall, this was super fun and informative, and I hope Mr. Sin provides us more more tutorials on many more things.
He is very articulate and verbose
Absolutely!
I was 2 minutes into the video and already wanted to comment pretty much the exact same thing! You can tell he's passionate and knowledgeable.
Yes! I was trying to figure out why I enjoyed this so much. I think you explained why well.
Yes I definitely agree..thanks so much!
I love that you kept the "bloopers" in the video, because these things happen to home cooks and it's OK. 👍😊👌
Absolutely .. they are both hilarious and informative. We get to see how he would handle an unexpected circumstance in real time!
I totally agree as well. Earned respect from me. I appreciate the recognition that it's not always perfect every time.
The bloopers regarding the unpacking of silken tofu are good to show everyone has those moments, but would be even better if he didn’t just get a new block, and yet another new block. Rolling with the error would be a better lesson for the home cook who doesn’t have multiple replacement blocks on hand. Or at least a small clip after the main dish showing ways to use the broken block, eg. tofu crumbles, would be a good way to present a plan b for such events..
But he was supposed to be teaching how to cook it, not just mess it up and call it a video. It gets all watching people who do not have a clue try to teach how to do something, he cooked that worse than the first time I ever cooked silken.
Amen! He was not happy it happened, but he handled the situation well!
I've been frying tofu for 20 years and it's never once occurred to me to make one side browner than the other for a texture contrast. This young man is so knowledgeable, articulate, and talented. I like the bloopers. Makes me feel better about my own cooking skills because I've also left half the block of tofu in the container by accident on more than one occasion
In my opinion you get the texture contrast from the inside of the tofu, so its not really needed, but his methods are great too! I also agree with you I think its really important for Chefs to show their mess ups, failures, etc.
One of the best videos about cooking tofu that I have ever seen. Made me understand its structure and texture much more deeply.
I agree because I’ve known about the freezing tofu for a long time but nobody else I’ve seen has ever talked about it
When you’re trying to make tofu salad which is an imitation of a salad in the freezing the tofu is absolutely necessary in the process
Agree
Lucas does such a great job at explaining sensory cues as he’s moving through the steps. He really wants you to pay attention and not just follow the steps mindlessly. Bravo. 👏🏼👏🏼
English subtiitlespleasr
Felt like a tedtalk on tofu. Very informative! Amazingly, I have silken tofu in my fridge I can't wait to use later.
I agree! I have been cooking tofu for years, but I learned a lot from him.
I feel silken tofu is too hard to handle unless you make soup with it. I always buy medium firm tofu.
As someone from Hong Kong, I feel so proud for having Lucas represent us and our culture. Brilliant and articulate, Mr. Sin is a real artist.
Learned about freezing tofu never knew it was a thing! Thanks for the tip, Lucas. Will not have to toss out my expired tofu again. Also love you kept bloopers in. Laughter is how I handle stress and I found myself laughing out loud! 🙂
I've seen some TH-camrs double freeze it (ie defrost it and then freeze it again) and apparently that gives it more of a chickeny texture, which you can then flavour as you wish. I have some tofu in the freezer but not tried it yet 🤞😅
@@FahadAyaz did you try it? If you did how was it?
I love this guy. So intelligent, so calming, explains things perfectly. Plus, HE'S A TOTAL BABE AM I RIGHT LADIES?!
And gents,
Firm agree
Love his smooth voice! ❤️
@@SmartJanitor um yaaah I was about to say hellooo he's so cute i love his demeanor 🏳️🌈🏳️🌈💜💙🏳️🌈💜💙🏳️⚧️💜💙🏳️🌈💜💙🏳️⚧️💜💙
Ohh yes. It's the eloquence in how he describes everything that does it for me.
Lucas is a gifted communicator. Much better than any content anywhere else.
I also learned from my Chinese friend to simmer silken tofu in salted water for about 5min then strain. It's surprisingly easier to fry then saute in just garlic ginger and scallions, a little chicken powder white pepper and finally a tiny splash of sesame oil. So good and flavorful ! But chef Sin here did a good job of explaining a lot. So cute.
Chef Sin recipe worked out so well for me but I’ll give your recipe a try next time. Although I’m not sure about simmering the soft tofu in salted water….I can see it falling apart on me.
Yes. My mom has taught me to lightly boil tofu in salted water at a very young age. It gives the tofu a bit more flavor as well as firming it up a bit.
I’m so glad that I’m not the only person who can’t deal with silken tofu
He's a good teacher. Really appreciated that he didn't try to make it look like a prefect process, i.e. silken tofu is a pain, grease splatters everywhere, etc. Also, he didn't go out of his way to showcase difficult, intimidating techniques and/or ingredients. Great video! Do more videos with Lucas!
Good job
Be blessed
I grew up eating frozen tofu, and it is so delicious, especially in hot pot, soup or noodles. Lucas is the first chef that explains the physical structure of frozen tofu haha. so informative, love it.
I illegally smoked my way in the 70s to the dry, frozen tofu recipe of a lifetime. Take a firm tofu, dry press it out a few times, then stick in the freezer like in this video. When you take it out, dry it with paper towels several times, till you've got a cardboard texture. Crumble it, then make sloppy joes. My first one I soaked the tofu with a tamarind & soy sauce, hot woked it, then a husky anchovie based marinara around the mixture, on a brioche bun with cheese. Brilliant. And so are this fellas recipes & his heartfelt love for cooking - bravo.
I love tofu, but I never thought I’d willingly watch a 20 minute video on cooking tofu! It was so informative and interesting!
Just awesome - so informative + interesting. Love cooking chinese food, so it helps but reckon I could listen to Lucas cook anything and it'd be good. Bring on Hong Kong scrambled egg sandwiches!
Thanks for watching Mass Twitter!
@@food52 TALK TOO MUCH...
Good guy. Knows what he's on about. His willingness to show mistakes, rather than edit out the 'imperfections' reminds us that we can all give it go, anything we want, and give ourselves permission to risk making mistakes.
After getting hooked on crispy tofu I decided to try silken tofu for the first time, I very lightly dusted with corn or arrowroot flour andpan fried, it tasted to me exactly like a western style baked custard. Perfect for plant based dessert. It is very more-ish.
Oh my god. I love how fast you talk. I love how detailed you explain things. I love how you explain the science and technique, clearly and quickly. I also love your humor. 😂
Lucas is a chef/educator! Love him!
My diet is plant-based and tofu is an important element. I don't care for frozen tofu (too rubbery for me) and usually bake mine by cutting into slabs and brushing or spraying with neutral oil. The tofu browns nicely and is ready for use in Chinese stir fry or Indian style dishes. It is the water that causes tofu to go bad in the frig so if you want to save an opened package drain thoroughly and add fresh water. Keep doing at least every other day until used up.
I use the freezing method to make spaghetti bolognese with (extra) firm tofu instead of beef and the freezing makes it so easy to crumble it into tiny bits and get a great texture
This is the most relatable cooking video ever. Thank you.
The silky tofu outtakes haha
Diving head first down the rabbit hole of cooking with tofu. This guy is awesome and his instruction is spectacular!
Me too lol 😁😂😭
Exactly right, good techniques too. As a vegetarian always loved eating tofu as is nd not like meat substitute. So this was interesting for me
I wind up tossing the tofu because I did not know how to cook it. I will attempt it now.
@@tkfess since watching this, I have made tofu several times. It is crazy easy and very delicious. My wife and I are talking about eliminating most meats from our diets. Tofu will help to replace some of the protein
After eating lots and lots of tofu while living in an ashram, I haven't had the slightest interest in eating it again...
until now. I've got it on my shopping list. Here in the Phoenix area, we are blessed with lots and lots of Asian grocers and restaurants so I should be able to get all the ingredients. THANK YOU.
I feel like I wasted no time watching this. I usually don't like watching long videos. But, I love tofu so much. I learned from his expertise as well as his mistakes. I absolutely love this video. Props to the chef and the crew who decided to invite him and record him.
Lucas fits just perfect i this context. I learn so much, he's a great teacher. Thank you Lucas!
He’s so good describing background and technique, while still maintaining a sense of humor when things don’t go exactly as planned.
Love, love this episode!!! I have been a vegetarian all my life, and appreciate recipes and chefs that INCLUDE vegetarian recipes! Thanks so much, Lucas!
What a wonderful and thorough video!!!
In the 1970's a Zen teacher introduced me to tofu which was then available in metal cans. Thanks to the Book of Tofu, a Vitamix and a skilled carpenter i learned to make tofu. I still have that oak press.
One of the heights contemporary of American civilization is availability of tofu in Florida Publix supermarkets! Awesome and often on sale.
I purchase tofu from many different markets. After removing from the container, the tofu is pressed between two weighted flat surfaces lined with paper towels and dish clothe for an hour. Then oven baked at 425 F degrees for 25 minutes. When cool the tofu is popped into a ziplock freezer bag and frozen for future convenience.
This technique reduces the oil/fat content and yields a very firm product. Such an amazing food source. Awesome
Thank you Chef Sin!
Interesting to hear!
I love the way this guy sounds. His voice is so soothing to me, and comforting to listen to in the wee hours of morning as I'm drinking the mushroom coffee to wake up to face the purgatory hell I'm stuck in...sigh
What an eloquent chef, a pleasure to listen to and watch !
It's two minutes into this video and my mind has already been blown regarding how I've cooked tofu my whole life. Lucas' wisdom is gold!
I love ❤️ how everything wasn't perfect. It made things so interesting and it showed us what to look out for and how to respond.
Favorite part, when he said aww man when something stuck, I 👍🏾Perfectly| Imperfect for the win!
My new favorite cooking show. His way of describing the recipe step by step, with a little science thrown into it (but not too much) is great.
Lucas is so intense … in the best possible way. Culinary videos deep dive to a whole new depth. Love it! 👍
Learned about freezing tofu never knew it was a thing! Thanks for the tip, Lucas. Will not have to toss out my expired tofu again. Also love you kept bloopers in. Laughter is how I handle stress and I found myself laughing out loud!
Lucas is very passionate about food and he really is a natural teacher. Thank you for sharing your secrets.
Genius. Brilliant. Lucas is so thorough. His instructions are so incredibly clear. I can’t believe it’s taken me so long to find this guy. I’m subscribed and alerted. Thank you.
MORE LUCAS!!!!! I love the outtakes.
Hello Emily
I like the fact that when it didn't work, he used it as a teaching point.
I love this guy!! Finally a straightforward chef/home cook who reaches u subtly, very indirectly and calmly. Love his clean cut looks too. Lucas, instruction is easy to hear and is clear. Also love the bloopers to, when the silken tofu wouldn't cooperate. Great job,Cookie K
Please do a follow up on chinese tofu recipes! Egg tofu has always been my favorite, especially salt and pepper style. My mom's lazy dinner was to steam a whole block of silken tofu with a generous portion of XO sauce on top. So simple yet so good!
Would love a follow up!
What is xo sauce?
I just threw my firm tofu in the freezer and will make my dish tomorrow. I was going to cook it today, but Chef Sin just taught me sooooo much. Very good video🥰
Love Lucas Sin! Bring him on more!
I love this video. The chef is articulate, well spoken, and clearly knowledgeable. For me, the bloopers were essential. I've always been intimidated by silken tofu, and would have been disheartened to get the results he did initially. 💕
I agree with you about the whole "meat replacement". Never ever had I seen a panfried tofu in Korea - always in delicious soups and stews - au naturel and so good! Thank you for this video, will definitely watch more of your work!
That was a Master Class in tofu. I will definitely try freezing the firm version as you have thoughtfully presented.
This kid is great. His explanations about why he does things is fantastic. I don't even make many of his recipes I watch his videos to use his techniques.
watching the silky tofu steam off in the pan was very relaxing
I'll have to try the freezing method. I just slice firm tofu after patting it dry with a dish towel, then marinate in soy, sesame oil, and garlic before pan-frying it. Snack on the slices or mix with veggies over rice. So good. I really enjoy your informative videos.
Im new to tofu! A couple of months actually just playing with tofu recipes. You just blew my mind with this technique 🤯 🙏
I made it this way and it was outstanding. Esp, pressing, freezing and repressing the tofu made a world of difference. Bravo!
Love watching him. Totally honest.
I try a variety of TH-cam cooking shows & most are pretty good, but this video is stellar! I like tofu, but never obtained the right way to cook it. Mine always clumped up into bizarre shapes. Thank you so much, Lucas, for showing us how to pan-fry this tofu after prepping it.
What an incredible lesson. I am incorporating more tofu in my diet and this was so helpful.
I love how much knowledge he clearly has
For pan frying silken tofu (or any tofu), put it into the hot nonstick pan with the oil and just leave it alone. Similar to pan frying/searing fish, don’t fuss with it until a crust firms. Also don’t press down on the tofu, it’s unnecessary, keep it on med high heat and just be patient, 5-7 minutes on each side.
Good advice. I agree.
Bad advice.
Totally agreed with your way of cooking it because it will be crunchy on the outside and still soft, fluffy on the inside. 👍
Better to press it like the chef in the video so you get the meaty texture.
This is a fantastic video on so any levels! The kitchen is a lovely setting. You are a passionate and articulate teacher. Love it! And the comical shots actually did make me lol. Thank you for a delightful time watching and learning. Blessings
Thank you for such a comprehensive video, Lucas. The information is very helpful and your presentational style as silky smooth as the tofu. I get silken tofu out of the mold by turning it upside down and cutting out the bottom of the mold with a pairing knife. The block slips out quite easily. It is pretty successful. I'll let the block sit in the fridge for a day or two. A lot of water will drain out. I'll dress it with a spicy soy sauce. Eat it cold. A little reheated rice, some raw veggies. It is heavenly.
Hands down best tofu tutorial I have seen. ❤
Thank you for sharing your experiences and including the difficulties you had!
Phenomenal video. Gave me the courage to try something new with this recipe. Although I messed up by breaking my tofu, it tasted great still haha. Lucas makes it look so simple! Thank you
WOW!!! Love your work, just excellent! Thank you.
This is a man who loves what he does, it's fantastic to see!
What an informative video & with such a well spoken chef, loved it
Lucas, you're so bright, talented, and passionate. You could write food sociology/ethnography, like MFK Fisher. And your technique education--pressing down on the tofu to tell the doneness, for example--rare gems of information.
Lucas is great at teaching cooking. Definitely trying this even though I'm not big on tofu. glad i stumbled upon your channel. More videos with him please!
Need more tofu week-night recipes like these ones! I loved it. Thank you! ♥
First time on this channel. I am learning about tofu overall and I need to have it more as a soy protein source. I was so drawn in by his voice, so calm and his descriptions are so clear. His honest efforts by keeping the bloopers in has won me over. Sincerity wins every time. He's clearly skillful; and knowledgeable and it was a pleasant learning experience for me. Thanks AGAIN Chef Sin.
Thank you so much! I've been freezing tofu all wrong, w/out removing the liquid first. And I didn't know I could just use my hands & literally press them together!
Thanks for the tip about freezing the tofu. I can't wait to try
Thank you for sharing this!!! Loved it!!!
Wow, I've been eating tofu for years and I've never put this much care into cooking it. So informative and helpful! Love the thoughtful vegetarian dishes from talented chefs!! 💜💜💜
He puts abalone sauce, so not vegetarian i guess,.?!
Could substitute abalone sauce with vegetarian "oyster sauce", should be next to oyster sauce on the grocery store shelf.
This reminds me of my mom's chinese cooking at home. I definitely got to make this. Love the simplicity of the ingredients and the fact that this dish is delicious and healthy!
So appreciate all the details! ❤😊
I’ve been cooking Chinese for many years. This was so educational! Thank you!
That was so interesting and well-explained! Tofu will be going into the freezer next time 🤗
Great, instructive video. I have fried tofu for years but not heard about the freezing tofu trick- going to do this soon.
Omg both of these entrees look so good! I cannot wait to give both versions a go. Thx for sharing.
I learned so much about Tofu from this cooking demo. Thank you, Chef Lucas Sin.
What a charming chef. The recipes look delicious. And the mysterious tofu seems approachable 😊👍
The thought of freezing firm tofu seems so much better than the squeezing the liquid out by weighing it down with a heavy pan. I'm excited for the next time I make tofu. I don't even eat it based on being a meat substitute; its just really good.
I love the way you’ve explained each step!
I have never cooked with silken tofu before, this method of pan searing has completely opened my eyes.
Love to watch Chef Lucas -- his skills just shine, his explanations are fine! More, please!
deffff making this. frozen tofu is my comfort food but i’m definitely gonna give silken a try
Thank you Lucas for so much information, definitely will be making these dishes.
I love how honest his cooking is. I feel like it was me with the mistakes and not his. It was just real- I loved it, along with the great information.
Forget the molding, there is no easy way to tear off the cover plastic of silken tofu's - the plastic film is always filmsy and you leave jagged edges around the container that slice off some of the content when you flip it. There has got to be much better ways to seal these things
More Lucas Sin!
Lucas Sin is an expert on this matter and it is shown by the way he explains the nitty-gritty of HOW, WHY, WHEN OF THE PROCESS to prepare the element in view here..., HE IS GREAT..., THANK YOU...
Chef Sin is fantastic!!!
I love the "Big Oops Energy."
So excited about making tofu this way! I tried it and I love it and I prefer it this way most of the time! Although I cut mine into six pieces and it's easier for me to squish!
Very informative, straight to the point, no frills video. Thank you so much, I learned a lot, can't wait to try this out! 😊
Love all of Lucas' videos!! KEEP THEM COMING