Been using the wok for at least a year now, it really has stood up to anything ive used it for and i love how easy it is to clean compared to all my other cookware
I just made this. It’s delightful. I used duck eggs as I raise Muscovy ducks. I used a bit more tofu to offset the extra egg, as well as cooking an additional 2-3 minutes. Lovely. I was out of Thai chilies so I had to sub the red bell pepper. Next time I’ll try the chilies as it’s not spicy at all with just the fermented broad bean chili sauce. I served it with a light salad of tomato, Visalia onion, cucumber with black vinegar and soy sauce. It was a wonderful brunch. Next time I’ll try it with quail eggs as I raise them too. Thank you for this lovely recipe. It’s definitely going in my rotation.
Still to this day one of the best cooking channels out there! I will definitely give this recipe a try. And if anyone is still doubting, I have been cooking with the Souped Up Recipes wok for a couple of years now and it's one of my favourite cooking utensils I own! 👩🍳
I JUST made this with a makeshift steamer (I laid 2 empty, glass spice shakers in a pot, filled the pot to a quarter with water, then put the egg/tofu mixture within a ceramic bowl, covered in aluminium to avoid the drops, onto the shakers and covered the pot with a lid). I never had any sechuan dou bou jang, so i used chilli black bean instead. It's soooo flavourful and soft. I love this dish and will definitely be making it again, soon! Thank you for sharing this!!
Been using your wok for a little over a month now. It's such a great quality wok, it's actually given me a bit more confidence to cook Asian cuisine. I also just got your 3 piece knife set too. I don't know what it is, but when making meals with high quality tools, it makes cooking easier and a lot more enjoyable.
Thanks, always looking for new tofu recipes and this definitely fits the bill…also super happy to see how much your channel and kitchen have grown since your small apartment days!!
I made it just tonight, I can confirm that it is both simple and tasty. Didn't have any cilantro though sadly, so I used celery leaves and it worked just as well.
Thank you for this video. I'm always looking for easy recipes to make to increase the use of tofu in my diet. I don't want to eliminate meat, but I do like to have a non meat meal at least once a week. I have that wok and I LOVE it!!
wow, that was incredibly flavorful. and so easy to make! i feel like it would be great in cold weather, or when you're sick. it's somehow warm and comforting, like a bowl of homemade soup when you're sick.... another amazing meal. thanks Mandy!!!
Love my wok I got from you, goodness, probably is 6 yrs now that I've had it. It is a delight to cook with, and I had fun making recipes from your channel. I have the wooden lid and think it looks cool. Really great product, and I'm a devoted t-fal user(face it in the 80's T-fal produced a wok, i've used that, my mother always had t-fal, I've always had t-fal) but this wok is my best kitchen gear purchase. I use it alot.
This looks delishous. I Got your Wok in Germany, very glad I wont needed to ship it from the USA. I love it for 3 Years now. Its even more easy to cook Veggies now. I only like them from Wok now, like Mushrooms , Zuccini and Snow Beans. Sadly I was not careful with it at some point a had forgotten to add some oil on it for longertim not using it. I have a little rust build up in the lower Part of it. But its total ok anyway just looks way more "used" now. I have redone the satination after had removed the badest and it still good as I got it. I carefully follow the heat up and lubricate the Wok with Oil Steps. Makes a massive difference. Works best with refined Peanut and coconut Oil. They heat resistant enough. Fun fact cook my Indian and Thai Currys with it now. Everything tastes so much better.
I love your wok! It gets a bit round at the bottom at a ceran cooking field, but this wok changed my skills! Love to use it so much and bought an gas stove to work with it. If you dont know what and where to buy, belive in mandy! Thank you so much for your work and content! Its really help and usefully!
Hi Mandy! I have your wok and have been using it for years. I love it! Mine came with the flat wooden lid. I was wondering if it is possible to purchase the stainless steel lid separately. Thank you!
You can purchase the lid through this link - www.amazon.com/dp/B0D49VBLGL?maas=maas_adg_3D9489F6053C607E5EDB08AA8AD8C888_afap_abs&ref_=aa_maas&tag=maas
There isn't really a replacement for the taste of cilantro, but parsley or celery leaves should provide similar color and freshness. I think in this recipe you could probably just leave it out though, it's a small amount and there's lots of other flavors
i used to do something like this but kind of mapo tofu style. i got annoyed with tofu breaking when i was mixing it into the sauce so i just mixed it all together and added egg whites for more protein. then addded the mapo tofu sauce i made that had meat.
My dear Mandy , may I know what is the life span of the carbon steel wok you have been using . I saw you use stainless steel fryer - does it scratch since it is coated?
This wok has no Teflon coating. So, it is normal to use metal utensils in it. The black color and nonstick ability come from the seasoning that you build as you use the wok. The more you use it, the better it will not stick.
I don't have a steamer (pressure cooker steamer not sure if I could put glass in or it would break) would it be theoretically possible to make something like this in the water bath in the oven like people use for making a cheescake?
1:44 may I suggest to show the steam coming from the holes rather than that putting your finger in front of them? people unfamiliar with that kind of pot may actually put their finger there while it's steaming and get severe burn, the steam shooting from those holes is way hotter/ more unespected than normal top hole in pot cover. (I say this especially because I see western people often risking that an I (westerner) also risked burning even though I was an experienced cook with various pots, from steak grill catching fire from the steak fat, to boiling 2 watermelon sized pot of water full of tomato jars)
You can make "mock" ground meat if you crumble firm tofu and fry it, I think the texture comes pretty close for a simple sauce like this, but you should use less salt
Nothing in this video says anything about getting your tofu crispy. As a matter of fact, she specifically says it should be creamy. I'm sure there are many videos on TH-cam that show how to make crispy tofu.
I don't have a recipe for that. I think it is genetic. My grand mom is 80 years old and her hair is still black. I know it sounds crazy but I am lucky.
Love my wok. I cringed when I saw that wok spatula is still being bundled. It is garbage. The new cover looks neat and would be better buy for people that can't take good care of wood.
Been using the wok for at least a year now, it really has stood up to anything ive used it for and i love how easy it is to clean compared to all my other cookware
I bought your wok last year. What wasn't mentioned in your videos is how much FUN it is to cook with.
I just made this. It’s delightful. I used duck eggs as I raise Muscovy ducks. I used a bit more tofu to offset the extra egg, as well as cooking an additional 2-3 minutes. Lovely. I was out of Thai chilies so I had to sub the red bell pepper. Next time I’ll try the chilies as it’s not spicy at all with just the fermented broad bean chili sauce. I served it with a light salad of tomato, Visalia onion, cucumber with black vinegar and soy sauce. It was a wonderful brunch.
Next time I’ll try it with quail eggs as I raise them too. Thank you for this lovely recipe. It’s definitely going in my rotation.
Still to this day one of the best cooking channels out there! I will definitely give this recipe a try.
And if anyone is still doubting, I have been cooking with the Souped Up Recipes wok for a couple of years now and it's one of my favourite cooking utensils I own! 👩🍳
I'm so glad I bought this wok! Has made cooking Asian cuisine so easy.
I JUST made this with a makeshift steamer (I laid 2 empty, glass spice shakers in a pot, filled the pot to a quarter with water, then put the egg/tofu mixture within a ceramic bowl, covered in aluminium to avoid the drops, onto the shakers and covered the pot with a lid). I never had any sechuan dou bou jang, so i used chilli black bean instead. It's soooo flavourful and soft. I love this dish and will definitely be making it again, soon! Thank you for sharing this!!
Been using your wok for a little over a month now. It's such a great quality wok, it's actually given me a bit more confidence to cook Asian cuisine. I also just got your 3 piece knife set too. I don't know what it is, but when making meals with high quality tools, it makes cooking easier and a lot more enjoyable.
Thanks, always looking for new tofu recipes and this definitely fits the bill…also super happy to see how much your channel and kitchen have grown since your small apartment days!!
A new staple in our house. We loved it. Made it for dinner tonight.
Today I made that dish and it's really delicious. Thank you for the recipe.
You are my NEW FAVORITE Chinese food TH-camr! I love all your videos! ❤
So simple but I can bet all my savings that it'll taste awesome.
With Mandy’s recipes, that’s a sure bet!
I made it just tonight, I can confirm that it is both simple and tasty. Didn't have any cilantro though sadly, so I used celery leaves and it worked just as well.
It’s always a safe bet if Mandy’s cooking 😂
Thank you for this video. I'm always looking for easy recipes to make to increase the use of tofu in my diet. I don't want to eliminate meat, but I do like to have a non meat meal at least once a week.
I have that wok and I LOVE it!!
wow, that was incredibly flavorful. and so easy to make! i feel like it would be great in cold weather, or when you're sick. it's somehow warm and comforting, like a bowl of homemade soup when you're sick.... another amazing meal. thanks Mandy!!!
Love my wok I got from you, goodness, probably is 6 yrs now that I've had it. It is a delight to cook with, and I had fun making recipes from your channel. I have the wooden lid and think it looks cool. Really great product, and I'm a devoted t-fal user(face it in the 80's T-fal produced a wok, i've used that, my mother always had t-fal, I've always had t-fal) but this wok is my best kitchen gear purchase. I use it alot.
Bought one of your wok! Beautiful and fast shipping!! I like it!!
This looks delishous. I Got your Wok in Germany, very glad I wont needed to ship it from the USA. I love it for 3 Years now. Its even more easy to cook Veggies now. I only like them from Wok now, like Mushrooms , Zuccini and Snow Beans. Sadly I was not careful with it at some point a had forgotten to add some oil on it for longertim not using it. I have a little rust build up in the lower Part of it. But its total ok anyway just looks way more "used" now. I have redone the satination after had removed the badest and it still good as I got it. I carefully follow the heat up and lubricate the Wok with Oil Steps. Makes a massive difference. Works best with refined Peanut and coconut Oil. They heat resistant enough.
Fun fact cook my Indian and Thai Currys with it now. Everything tastes so much better.
anything with tofu recipe love it.
I will definitely try this recipe.Thanks for sharing.
Just finished cooking and eating. Delicious!
I love that recipe, I will definitely give it a try. 👍👍 Two thumbs up!!
This looks like such comfort food. Thank you.
I really really want that wok so badly, you motivated me to fet my first wok. Now i really jusst want that one lol
I bought the wok and it is great!
Well, that looks interesting...I can't wait to try it! Also, I've been looking for a good quality wok... will try this, too!
I made this, and it was really delicious!
I’m going to make this today. Thanks.
One of favorite dish from childhood and still love it and more yummy 🤤🤤🤤🤤🤤🤤.
Thanks for this recipe! I never heard of it. It is so easy and nutritious.
This looks so delicious I'm actually salivating
This looks delicious! Thank you
Hi!!! This recipe looks really delicious to me. Im a fan of Tofu. I know I will like this. YUMS !!!...Great Video!!!...🦋
I love your wok! It gets a bit round at the bottom at a ceran cooking field, but this wok changed my skills! Love to use it so much and bought an gas stove to work with it.
If you dont know what and where to buy, belive in mandy! Thank you so much for your work and content! Its really help and usefully!
Whats a ceran cooking field?
@@gingganggoolie hey, its a glass ceramic field. I am from germany its used here often.
@@mathiassack8833 oh ok thank u. like an electric stove top?
Thanks for the video 👍🏻
You are Good and doing a service for Humanity.
This looks very tasty! Thank you!! Looking forward to making this ❤
Thank you !
Great recipe. I have all the ingredients for the gravy, so all I need to do is buy the silken tofu. I will definitely give it a try.
That looks so good!
Your new hair makes you appear so much younger too!
Oh thank you!
That looks very delicious, I will try it ❤
I'm going to try this. Thank you❤
Hi Mandy! I have your wok and have been using it for years. I love it! Mine came with the flat wooden lid. I was wondering if it is possible to purchase the stainless steel lid separately. Thank you!
You can purchase the lid through this link - www.amazon.com/dp/B0D49VBLGL?maas=maas_adg_3D9489F6053C607E5EDB08AA8AD8C888_afap_abs&ref_=aa_maas&tag=maas
Darn I have the one with the wooden lid. Canni get the stainless steel lid with view window separately?
So simple & easy thank u so much for sharing dear Sis👍🏻👍🏻Stay Connected ❤
If you are allergic to cilantro, is there a decent replacement? Or should I just omit it?
Omit it.
There isn't really a replacement for the taste of cilantro, but parsley or celery leaves should provide similar color and freshness. I think in this recipe you could probably just leave it out though, it's a small amount and there's lots of other flavors
Thanks dear
Really interesting. I might try this
Delicious!! Are you going to publishing your recipes to a cooking book? I really love your all recipes!! ❤ Greeting from Germany.
I know what I'm making this week! 🤤
Thank you ❤
Can i purchase the stainless & glass wok lid separately? I just recently bought the set with wooden lid...thank you
We going to do that recipe look delicious.
I love tofu and rice dishes!
Looks like delicious
I love the steamer you use, is this your own brand or could you recommend where this was from. I’m in the UK, I already have your Wok 😊
Sorry,,, I am a fool,,,hit the button! Got it and buying now, looks great.
i used to do something like this but kind of mapo tofu style. i got annoyed with tofu breaking when i was mixing it into the sauce so i just mixed it all together and added egg whites for more protein. then addded the mapo tofu sauce i made that had meat.
Looks great I love your steam pot and the wok I’ll take a look for sure.
Lordy that looks good.
would blending or putting the tofu in a processor help with lumps? just thinking about the aesthetics maybe more creamy feeling?
yes, it will help but not necessary. A whisk does a fine job.
Hi!!! Can you purchase the new lid seperate??? I got the Wok as a gift already...🦋
As for now, we don't have the lid for sell separately. But we will add a new sku for the lid only in the future. It just takes time.
That's great to hear! I'm also interested in the new lid :)
@@SoupedUpRecipesOK Thank You!!! I will buy one when ever you do sell it!!!...🦋
Hi Mandy, are woks made from copper ?
She mentioned that it's carbon steel.
My dear Mandy , may I know what is the life span of the carbon steel wok you have been using . I saw you use stainless steel fryer - does it scratch since it is coated?
This wok has no Teflon coating. So, it is normal to use metal utensils in it.
The black color and nonstick ability come from the seasoning that you build as you use the wok. The more you use it, the better it will not stick.
Wowww..new hair..love it
I don't have a steamer (pressure cooker steamer not sure if I could put glass in or it would break) would it be theoretically possible to make something like this in the water bath in the oven like people use for making a cheescake?
Yes, it will work.
@@SoupedUpRecipes Thank you! really hoping this will change my mind about tofu!
非常好的工作😊👍
1:44 may I suggest to show the steam coming from the holes rather than that putting your finger in front of them?
people unfamiliar with that kind of pot may actually put their finger there while it's steaming and get severe burn, the steam shooting from those holes is way hotter/ more unespected than normal top hole in pot cover.
(I say this especially because I see western people often risking that an I (westerner) also risked burning even though I was an experienced cook with various pots, from steak grill catching fire from the steak fat, to boiling 2 watermelon sized pot of water full of tomato jars)
If one's does not eat meat, can you substitute for extra veggies or beans or lentils? Just curious...
Tofu is not meat. Neither are eggs.
@@mookyyzed2216 i do understand your point yet I was talking about the ground pork. I do eat tofu and more recently eggs. But thanks for your comment
You can make "mock" ground meat if you crumble firm tofu and fry it, I think the texture comes pretty close for a simple sauce like this, but you should use less salt
Hello, I am looking to buy the wok.. There is no option to buy the new lid. Is this available in Australia? Thanks Michael
Hi, the new lid currently version is sold out in Australia. It will take about 1 month to restock.
i have the wok, can i get the new lid separately? :o
The website might have that option. If not, I'm sure it will eventually.
Can we buy just the lid for the wok? I already have the wok.
As for now, we don't have the lid for sell separately. But we will add a new sku for the lid only in the future. It just takes time.
Tip for extra fanciness: top the dish with additional steamed/grilled shrimp and diced tomato, cucumber & onion for crunchiness.
😋 that sounds awesome
i love tofu!
Mmmmm 😋 tofu mix
Mindy, how do I make my tofu crispy? I never get oil to work…
Nothing in this video says anything about getting your tofu crispy. As a matter of fact, she specifically says it should be creamy. I'm sure there are many videos on TH-cam that show how to make crispy tofu.
How can I order i live in Canada how many inches the wok
The website has all the specs. Check the link
how've you been lately?
What happened to the first Mandy?
❤❤❤❤❤
This is not simple. Where did you get that steamer? looks good but too labor intensive.
Make rice and chicken
Guess what I’m making for dinner!😂🤣
Hi Mandy, sorry to ask you this, but what is your recipe for having such beautiful-fast-growing-healthy hair as yours? 😉💜
I don't have a recipe for that. I think it is genetic. My grand mom is 80 years old and her hair is still black. I know it sounds crazy but I am lucky.
😊
❤
👍
👍👍👍👍👍👍❤
哪都是带货的
I approve of the no bang look! 👏 😁 🤙
Hate girls with bangs 🤭 🤣 😆
Admire Asian youngsters _ smart and still have values
Love my wok. I cringed when I saw that wok spatula is still being bundled. It is garbage. The new cover looks neat and would be better buy for people that can't take good care of wood.
Replaced pork with lentils to veganize the dish. 👍
and aquafaba instead of eggs.
fish bladder
Cook the eggs through tofu in trash
LOVE your channel, but seriously, tofu is disgusting! I'll catch your next video.
There's quite a few billion people that think otherwise, about tofu.
@@mookyyzed2216 It's like eating styrofoam. I guess it's marginally better than starving!