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.
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.
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.
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. 👏🏼👏🏼
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!
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 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.
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.
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. 😂
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 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.
Yep, this is what I do when making mapo tofu. It firms up the tofu cubes so they don't break apart as easily, while still keeping them soft and silky. You still need to handle them very gently though.
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.
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.
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 🤞😅
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!
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
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🥰
@@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
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
Definitely keep the bloopers in because it helps us mortals to not be discouraged when things don't happen perfectly the first time. This is a delicious and healthy way to eat. Tofu is amazing. I didn't like it as a kid but my freezer is now always stacked with tofu. Thanks for sharing.
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'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.
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!
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.
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
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.
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.
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!
This video answered a bunch of questions about all the frustrations I've had with cooking with tofu, including getting it out of the container! I was just about to buy a tofu press so that I could get the water out of my firm tofu and voila, I learned from this video to freeze it! Brilliant! I previously was so unhappy with the tofu dishes I've made in the past (except for tofu scramble), that I went years without eating tofu (at home). I just started eating it again because it came with a Misfits Market order. I made tofu scramble with one of the two boxes I received and said, "Gee, I really like tofu. Why don't I cook with it, anymore?" So thanks for this video! Now I can cook with more confidence and enjoy a better outcome!
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.
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.
I see the light! Thank you for breaking it down for a simple guy like me. I’m about to cook my first tofu meal ever in my life and have been hellish nervous to do so. Now I’m well excited to cook
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!! 💜💜💜
Great inclusion of the frustrating pouring out the Tofu. Your food sciences opinions are spot on as well. Too many channels make things look so unrealistically easy it's laughable these days. This is akin to steaming your cubed potatoes for mashed potatoes instead of boiling them. Steamed potatoes absorb far less water than boiled potatoes, and as a result there's way more room for the butter, cream and the rest. Thank you for making this and know I've never wanted to make tofu until watching this video.
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!
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...
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.
Love this video as although I’m a little sensitive to soy, I love it. You can also simmer your tofu in salted water to release the water.. ironic, but true. I’ve been vegan most my 50years & this is one of the best ways to prep tofu imo. 🙌🏼
Great video!! Learned so much even as a chinese person who cooks tofu regularly. Re: removing silken tofu from the package- I always soak the tofu, with the package on, in some warm water for a couple of minutes to let the package expand, and the tofu slides out smoothly, works everytime.
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.
Love this channel the first time YT showed it. Love an Asian speaking English without a particular accent nor it's just slang. He's a very good chef and a culinary coach as well 👍
I really appreciate the way you express yourself, sir. Very crisp grammar that gets the message across quickly and keeps the momentum going. Thanks! I've always liked tofu, especially the Japanese agedashi, but I'd very much like to try your frozen firm tofu technique. I'll let you know if I'm successful!
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.
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!
I love tofu (with homestyle tofu/beancurd being my favorite dish ever) but since I was raised on standard American food and Mexican food I was really intimidated by Tofu. Thanks to the internet and lovely videos like this I'm finally able to start making it at home! My goal is to eventually make tofu delicious enough that my Meat and Potatoes brother will enjoy it lol he needs to lower his cholesterol (and I should head that off before I develop issues with it as it runs in the family, thus more tofu and less red meat!) and I like finding new kinds of foods to cook!
Finally! A technique that sets up the removal of water in extra firm tofu. Tried all the presses and even boiled with no success. Freezing does the trick and when you squeeze out the water, the tofu becomes a sponge. The sauce recipe is delish!
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
Made this yesterday (exactly as written) using firm previously frozen tofu and it was just amazing. The tofu has great "chew" and actual flavor rather than relying on the sauce around it. It seems like if you cut a standard block of tofu into 10 pieces as the recipe calls for, the pieces are too large - so I went for 12. Other than that I wouldn't change a thing. Thanks for redeeming MSG for me - something I have avoided my entire boomer life - as it turns out for no good reason.
Growing up, my mother would always serve tofu chilled and uncooked. It’s refreshing and umami flavors would cool off our summer days. It was until I watched vegan videos that I seen pan frying tofu or baking them. Not sure if I did it wrong but I don’t like the textures of it cooked unless it’s with egg
I appreciate your educating Americans about tofu. As for me and my acquaintances, we've bee freezing firm tofu already for more than 50 years. The original idea for doing this may have come from Nepenthe's restaurant in Big Sur , California. What we've mostly done after freezing it and squeezing out the water is to crumble it and then saute it in the spices that form the basis of our recipe for "Chili con Tofu." You are right in saying that it has a meat-like texture. In this chili it is very much like you have used ground chicken or turkey. (in place of the meat you would normally find in 'chili con carne'.'
Great lesson. Totally agree with Lucas. Tofu is it's own (deserves to be respected) food item. It's highly elegant delicious and versatile. Much respect.
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!
This video is helpful. It shows you what to expect. It's realistic. One of my favorite ways to cook with silken tofu is to break it up and mix it with egg and chopped shrimp, green onions and soy sauce. Just cook it like scrambled eggs. Delicious!
My 1st viewing with you, and coincidentally, I had silken tofu as my entre last week at a local Asian place here in Seattle. I didn’t care for the softness of the product. My daughter makes delicious tofu and told me to use firm and be sure to squeeze out the moisture. I am intrigued by your freezing technique. So I will definitely be making your recipe soon. I love your personality and frankness in your deliver. I’ll be seeing more of you.😊
@Food52, I saw someone do a technique I hadn't seen before to get a better texture. He didn't freeze the tofu, he cut it up and boiled it first, drained and let it mostly dry, then coated it in starch before frying. It looked as close to my favorite Chinese restaurant's best lunch dish I have ever seen. Theirs differed from yours here by having carrots and mushrooms in it, as well as being a bit more sweet and sour. That seared tofu skin is something I still crave. No other restaurant in Knoxville or nearby has anything like it.
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'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.
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’m so glad that I’m not the only person who can’t deal with silken tofu
It is solid soya milk. Like cheese from cows milk.
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
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
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
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 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 is a gifted communicator. Much better than any content anywhere else.
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.
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.
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.
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. 😂
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.
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.
mandyz5041, how is your thyroid function?. Apparently soya destroys the thyroid gland causing side effects.
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!
What an eloquent chef, a pleasure to listen to and watch !
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.
Yep, this is what I do when making mapo tofu. It firms up the tofu cubes so they don't break apart as easily, while still keeping them soft and silky. You still need to handle them very gently though.
A Japanese friend would know better since Silken tofu is Japanese
@@Official-OpenAI That doesn't mean it's only used in Japan, lmao. It has had three centuries to establish itself all over East Asia
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 love tofu, but I never thought I’d willingly watch a 20 minute video on cooking tofu! It was so informative and interesting!
Lucas is very passionate about food and he really is a natural teacher. Thank you for sharing your secrets.
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.
He’s so good describing background and technique, while still maintaining a sense of humor when things don’t go exactly as planned.
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?
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.
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!
Oyster sauce makes it non vegetarian
@@DragaSlovenija There is vegetarian oyster sauce made from mushrooms
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
I made it this way and it was outstanding. Esp, pressing, freezing and repressing the tofu made a world of difference. Bravo!
Lucas fits just perfect i this context. I learn so much, he's a great teacher. Thank you Lucas!
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🥰
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
Lucas is a chef/educator! Love him!
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
Definitely keep the bloopers in because it helps us mortals to not be discouraged when things don't happen perfectly the first time. This is a delicious and healthy way to eat. Tofu is amazing. I didn't like it as a kid but my freezer is now always stacked with tofu. Thanks for sharing.
Lucas is so intense … in the best possible way. Culinary videos deep dive to a whole new depth. Love it! 👍
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'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.
That was a Master Class in tofu. I will definitely try freezing the firm version as you have thoughtfully presented.
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...
@@mpham5394 sooooo rude a person you are！
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.
MORE LUCAS!!!!! I love the outtakes.
Hello Emily
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!
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
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.
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.
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?
This is the most relatable cooking video ever. Thank you.
I love tofu.
I am Caucasian.
I hate it when people dismiss it as food.
Thank you so very much for this video, it will teach me so much.
This video answered a bunch of questions about all the frustrations I've had with cooking with tofu, including getting it out of the container! I was just about to buy a tofu press so that I could get the water out of my firm tofu and voila, I learned from this video to freeze it! Brilliant!
I previously was so unhappy with the tofu dishes I've made in the past (except for tofu scramble), that I went years without eating tofu (at home). I just started eating it again because it came with a Misfits Market order. I made tofu scramble with one of the two boxes I received and said, "Gee, I really like tofu. Why don't I cook with it, anymore?" So thanks for this video! Now I can cook with more confidence and enjoy a better outcome!
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.
What an incredible lesson. I am incorporating more tofu in my diet and this was so helpful.
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.
I see the light! Thank you for breaking it down for a simple guy like me. I’m about to cook my first tofu meal ever in my life and have been hellish nervous to do so. Now I’m well excited to cook
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.
Great inclusion of the frustrating pouring out the Tofu. Your food sciences opinions are spot on as well. Too many channels make things look so unrealistically easy it's laughable these days. This is akin to steaming your cubed potatoes for mashed potatoes instead of boiling them. Steamed potatoes absorb far less water than boiled potatoes, and as a result there's way more room for the butter, cream and the rest. Thank you for making this and know I've never wanted to make tofu until watching this video.
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!
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...
WOW!!! Love your work, just excellent! Thank you.
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.
He’s Gorgeous, Thankyou for explaining tofu, I’m totally new to this non-meat stuff!
Love this video as although I’m a little sensitive to soy, I love it.
You can also simmer your tofu in salted water to release the water.. ironic, but true.
I’ve been vegan most my 50years & this is one of the best ways to prep tofu imo. 🙌🏼
if you eat organic tofu, do you still have sensitivity? just curious
Excellent cooking instructor!I was glued the whole time listening and learned so much. Thank you Chef Lucas!
When I fry soft tofu, I throw it in a cold pan. As the pan heats up it slowly eliminates excess moisture and the oil doesn’t spit.
Great video!! Learned so much even as a chinese person who cooks tofu regularly.
Re: removing silken tofu from the package- I always soak the tofu, with the package on, in some warm water for a couple of minutes to let the package expand, and the tofu slides out smoothly, works everytime.
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.
I’ve been cooking Chinese for many years. This was so educational! Thank you!
Love this channel the first time YT showed it. Love an Asian speaking English without a particular accent nor it's just slang. He's a very good chef and a culinary coach as well 👍
This is unintentionally hilarious (and, of course, informative).
What a charming chef. The recipes look delicious. And the mysterious tofu seems approachable 😊👍
I really appreciate the way you express yourself, sir. Very crisp grammar that gets the message across quickly and keeps the momentum going. Thanks! I've always liked tofu, especially the Japanese agedashi, but I'd very much like to try your frozen firm tofu technique. I'll let you know if I'm successful!
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 video is really significant. At last, someone provides a comprehensive and suitable explanation of tofu. Many thanks.
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!
I've been airfrying my tofu lately and it's very good. 400 degrees at about 20 minutes. Flip around minute 10 if your air fryer is uneven.
Do you use the freezing technique for removing the moisture from the tofu? Thanks.
@@KRM862 no, I use a tofu press to get the water out and leave for an hour. I haven't tried freezing.
I know very little about tofu, but have been curious. His instruction and information were great and gave me some courage to give it a try.
I tried the freezing trick today. Mind blown! It worked fantastically! I have Never made tofu this good! Thank you!!!
I love tofu (with homestyle tofu/beancurd being my favorite dish ever) but since I was raised on standard American food and Mexican food I was really intimidated by Tofu. Thanks to the internet and lovely videos like this I'm finally able to start making it at home! My goal is to eventually make tofu delicious enough that my Meat and Potatoes brother will enjoy it lol he needs to lower his cholesterol (and I should head that off before I develop issues with it as it runs in the family, thus more tofu and less red meat!) and I like finding new kinds of foods to cook!
I always knew I could make tofu better but never bothered to learn until now! It's such an art!
What an informative video & with such a well spoken chef, loved it
Finally! A technique that sets up the removal of water in extra firm tofu. Tried all the presses and even boiled with no success. Freezing does the trick and when you squeeze out the water, the tofu becomes a sponge. The sauce recipe is delish!
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
Ah, the stubbornness of the silken tofu was legendary. Handled like a pro. Looking forward to see more of you!
Made this yesterday (exactly as written) using firm previously frozen tofu and it was just amazing. The tofu has great "chew" and actual flavor rather than relying on the sauce around it. It seems like if you cut a standard block of tofu into 10 pieces as the recipe calls for, the pieces are too large - so I went for 12. Other than that I wouldn't change a thing. Thanks for redeeming MSG for me - something I have avoided my entire boomer life - as it turns out for no good reason.
1st time you popped in my YT. Very interesting tofu meal.
like your accent & perfect English.
Watching from NY.
Growing up, my mother would always serve tofu chilled and uncooked. It’s refreshing and umami flavors would cool off our summer days. It was until I watched vegan videos that I seen pan frying tofu or baking them. Not sure if I did it wrong but I don’t like the textures of it cooked unless it’s with egg
Mean mom 😂
I appreciate your educating Americans about tofu. As for me and my acquaintances, we've bee freezing firm tofu already for more than 50 years. The original idea for doing this may have come from Nepenthe's restaurant in Big Sur , California. What we've mostly done after freezing it and squeezing out the water is to crumble it and then saute it in the spices that form the basis of our recipe for "Chili con Tofu." You are right in saying that it has a meat-like texture. In this chili it is very much like you have used ground chicken or turkey. (in place of the meat you would normally find in 'chili con carne'.'
Im new to tofu! A couple of months actually just playing with tofu recipes. You just blew my mind with this technique 🤯 🙏
Great lesson. Totally agree with Lucas. Tofu is it's own (deserves to be respected) food item. It's highly elegant delicious and versatile. Much respect.
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!
Thank you for sharing your experiences and including the difficulties you had!
This video is helpful. It shows you what to expect. It's realistic. One of my favorite ways to cook with silken tofu is to break it up and mix it with egg and chopped shrimp, green onions and soy sauce. Just cook it like scrambled eggs. Delicious!
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.
The silky tofu outtakes haha
My 1st viewing with you, and coincidentally, I had silken tofu as my entre last week at a local Asian place here in Seattle. I didn’t care for the softness of the product. My daughter makes delicious tofu and told me to use firm and be sure to squeeze out the moisture. I am intrigued by your freezing technique. So I will definitely be making your recipe soon.
I love your personality and frankness in your deliver. I’ll be seeing more of you.😊
Every video I've watched with Chef Lucas Sin, I learn so much. Such a wonderful teacher and story teller
@Food52, I saw someone do a technique I hadn't seen before to get a better texture. He didn't freeze the tofu, he cut it up and boiled it first, drained and let it mostly dry, then coated it in starch before frying. It looked as close to my favorite Chinese restaurant's best lunch dish I have ever seen. Theirs differed from yours here by having carrots and mushrooms in it, as well as being a bit more sweet and sour. That seared tofu skin is something I still crave. No other restaurant in Knoxville or nearby has anything like it.
That was so interesting and well-explained! Tofu will be going into the freezer next time 🤗