Indonesia also have a same dish from Vietnam in this video. We call it Kembang Tahu or Tofu Flower. It's a great dish for rainy season in Indonesia... 😃
@@FORGOTTENMINDFREAK23 I have a feeling that Beryl proofreads a lot of the comments as well before they are presented on her video as many people don't speak English as a first language. I have heard many of them use very advanced vocabulary ( I am not a native speaker myself but have lived in Britain for 15 years so you kind of get a feel for it).
you can totally make 'martabak tahu' into a vegetarian meal, my mom usually makes the filling with tofu, carrot, spring onion, and a little bit of corn starch then mix it well with egg. Or you can make it vegan by removing the egg. Another simple tofu dish from Indonesia (also it's a vegan dish) is 'tahu isi', it's incredible too!
@@wordsandtricks People usually dip it into peanut sauce or simply eat it with bird's eye chili (if you like it spicy). For me, I like to dip it with Indonesian hot sauce or mayonnaise, or mixing them both will be incredible!
@@wordsandtricks you can make spicy kecap. Basically just chop some chilli mix it with kecap manis(sweet soy sauce) and bit of water. It goes well with tofu
highly recommend getting your silken tofu from an Asian grocery store or even fresh tofu/soymilk from Asian restaurants (i.e. Vietnamese Tofu Shops, Chinese Dim Sum, Taiwanese breakfast, Korean Tofu soup restaurants) ! The taste is incredible and does not have that weird flavor people dislike in conventional American brand tofu. Asian Tofu flavor is so good that you don't need to cover it up! Super rich, nutty, and silky!
American tofu has a weird texture, too. We have a wonderful Vietnamese tofu shop near our house, and we buy fresh made tofu there, as well as some wonderful snacks.
Andrea Nguyen has made me feel like I could even make it at home if I can get the gear and ingredients together. It seems like it would be so nice fresh!
@@cbryce9243 You make a hole in the middle of an extra-firm tofu and put the stuffings there. Another way is to use Sumedang-style tofu (tahu sumedang) which is empty on the inside.
Adding to destituteduke's answer: Since we can't share youtube links, there's a recipe from a chef about this dish with english subtitle. Search for: "Resep TAHU KIPAS ISI Ala Resto Seafood: Garingnya Tahan Lama! Devina Hermawan", using normal firm tofu should be fine (the video uses yellow tofu, which is basically tofu that was braised in turmeric and other spices). Good luck!
A classic tofu dish from japan would be agedashi tofu! It's cubes of tofu, dipped in cornstarch and then deep-fried and covered in a sweet and savory sauce that's thickened with cornstarch (in my household we add julienned carrots and onion that have been cooked until soft to this sauce). Its absolutely delicious! I also think mapo tofu (from the Sichuan province of China) would be great too, it pairs great with rice. Now I have a strong craving for soondobu jigae, agedashi tofu, and mapo tofu.
The best version of this dish are when the tofu is fried twice! It makes it *super* crispy which is crazy good wrapped around creamy soft (pressed) tofu.
Agadashi tofu is great! I also love the unfried Hiyayako Tofu (cold tofu with toppings) or its spicy Chinese sibling Liangban Tofu. These are staple meals for me during the heat of summer.
Tofu is legitimately one of my favourite foods. That ginger syrup tofu looked incredible. It’d be like having a ginger custard. Definitely going to try something like that. I’d love to see a tempeh episode. That stuff is so maligned and I think it’s delicious.
Thanks for highlighting northern Nigerian cuisine Beryl. As a person of Nigerian descent (from the East), we’re not great at being educated about other tribes cultures and foods. So this is great to see.
I do a really similar tofu chocolate pie with a few differences -16 oz silken tofu -13 oz melted dark chocolate chips -⅓ cup strong coffee/espresso/coffee liqueur if you’re feeling cheeky -1 tbsp maple syrup (or sweetener of choice) -blend it all up and put in a chocolate cookie/oreo crust and fridge for at least 2 hours for a super decadent treat. I like my desserts less sweet so sometimes i skip the sweetener if my chocolate is sweet on its own. The coffee isn’t noticeable, but makes the chocolate flavor deeper and richer!
Beryl, I just wanted to say, your knife skills and your plating are both improving! (I know you've mentioned in previous videos you're a home cook, and not a trained chef!) That plating with the chives, green onions, and black sesame was so pretty! This video just made me happy. I am so glad you pointed out that you're becoming more and more open to new foods and even foods that you at one time may have shunned (my summation). Your channel is *just so good* at bringing us all together. And in a world that feels so much more divided to me than just thirty years ago when I was around your age, that is a *very good thing!*
this is one of the many reason I love this channel I'm from Nigeria and never knew people ate tofu admittedly I'm not Hausa and only been to kano very briefly still it goes to show you can keep learning new things even about places you are somewhat familiar with
It's also very popular in the South West, I live in Lagos but I've been in Osun state because of school and I've seen a lot of people making/hawking fried tofu, they call it wara or beske.
That's so interesting I spent most of my time in Port Harcourt while I loved in Nigeria next time I visit I need to explore some of the food I didn't get to experience
Do you know homemade cheese curds called wara or beske when fried? Apparently tofu, called wara soya became a replacement for it because it is cheaper and healthier. People will make it themselves from soy milk similar how they make the cheese.
@@sinaain thank you for this explanation because this also confused me for a while. I initially thought they were all the same until I tasted both and eventually saw someone with the soybeans.
I LOVE sondobu jiggae! That takes me back to Seoul and stopping into a kimbap cafe to warm up on a freezing winter day. My husband and son loved the kimchi jiggae more, I loved that too but the tofu was my favorite.
That tofu dessert from Vietnam, we have similar kind of dessert here in Indonesia called kembang tahu. Very interesting to know there's also kembang tahu in Vietnam, so I googled to find out where was the dessert originated from. Turns out it was originally a Chinese dessert called douhua (lit. beancurd flower, same meaning as kembang tahu in Indonesian). I wonder if any other countries in South East Asia also have this kind of dessert.
@@jerryle379 yes, you're right. After reading more comments here, I realize that douhua is pretty common in SEA and other parts of Asia. The Chinese culinary influence is indeed widespread throughout Asia.
@@filipina0mami Thank you for the information. I notice that Indonesian and Filipino have some similar words, but change the vowel U in Indonesian/Javanese to O in Filipino/Tagalog. For example (Indonesian/Javanese vs Filipino/Tagalog) I/me = aku - ako Afraid = takut - takot Door = pintu - pinto Ash = abu - abo Stone = batu - bato Bench = bangku - bangko Dog = asu - aso Bird = manuk - manok Tofu = tahu - taho and many more. 😁
Great video, Beryl! My favorite tofu dish from my country 🇮🇩 is obviously tahu isi (stuffed tofu). It's basically a kind of gorengan (fritters), made of brown-skinned tofu or deep-fried tofu, and then slice the tofu in the middle and stuff them with the vegetables (bean sprout, carrot and cabbages seasoned with bouillon). After that, dip the stuffed tofu in a flour batter and then deep fry it! It's to die for ❤
I love all these! The Vietnamese tofu pudding has a similar iteration in the Philippines, and I think it's really cool to see something familiar 💗 I also think that generally tofu in Asia, when not used in desserts, is often cooked/served with meat, as it's seen as a sponge for all the flavor that comes from sauces! Thank you so much for this great video as always 💕
I think that dessert originally came from China, and the chinese brought it to many different countries that they migrate to like Philippines, Vietnam, Singapore . Here's the history : en.wikipedia.org/wiki/Douhua
@@eldirayuthika4197 they make vegan chocolate if that's part of your problem with the chocolate. But if you wanted to do a different flavor like matcha, I would include some melted white chocolate to add to the consistency and richness. It would go well with matcha.
The Tofu cake reminds me of this Triple Chocolate Tofu Cheesecake my mom used to make for her birthday every year. She was allergic to milk and tree nuts but this desert was so so so good you wouldn’t have even known it was dairy free. I believe it was also vegan. I wish I had the recipe but thank you so much for sharing this recipe and reminding me of my mom ❤️
The Vietnamese tofu is so similar to Filipino taho, where every morning there would be a man carrying two metal buckets on a stick, shouting "TAHOOO" it's my favorite especially it has sago pearls and brown sugar syrup :')
@@quirkyhill yes, it comes from tāu-hū, dear that's why the name is like. One of many adaptations Filipinos did when THOSE people invaded and polluted the country.
@@itsgonnabeanaurfromme china never invaded the Philippines. It was the Spanish. "Infested"? Nice knowing that you are calling your Filipino compatriots of Chinese descent, virus.
Here in Sweden we have a lot of vegetarians and vegans. So tofu is starting to get quite popular. I would say the most uniquely Swedish tofu dish we have is vegan Skagenröra. Skagenröra is quite a beloved shrimp, dill, créme fraîche, mayo, red onion, horseradish, lemon and caviar mixture. Often served on top of a toast as a appetiser, with a baked potato, or on a crostini or crustard as a amuse bouche/mingle food. Also sometimes on top of eggs like a deviled egg. The vegan version I’ve had quite a few times, and even though I’m neither vegan or vegetarian I thinks it’s really good. In my extended family we have a few vegetarians, so often we make a lot of vegetarian food when we have a big family gathering so everyone can share the food and eat the same thing. And the vegetarian Skagenröra is a crowd pleaser for everyone, vegetarian/vegan or not. It’s made with smoked firm tofu (or if you can’t find it just firm tofu and a little bit of liquid smoke added works almost as well) sliced into small pieces instead of the Shrimp. And if vegan, uses oatlys vegan product for substitute for either créme fraîche or cream cheese. And vegan mayo instead of regular mayo. And kelp caviar instead of regular caviar. If it’s vegetarian you can just use regular mayo and créme fraîche. Serve cold on top of a toasted sandwich, as a open faced toast, garnished with a bit of extra dill, vegan caviar, and lemon slice/wedge. Often cut in half into two triangles. Eaten as a appetiser. The smoked tofu, gives it quite a bit of umami, and actually makes a pretty big impact in terms of flavour for the dish for being tofu. And the tofu isn’t really meant to taste like the shrimp. More that it plays a similar role, and some texture. And I’ll happily eat both the tofu Skagenröra and original with shrimp, they are their own things, but similar and both very delicious.
I only started experimenting with tofu when a new health condition left me unable to eat meat or dairy. My first time cooking it, I burned it and it was beyond awful but I tried again and discovered how versatile the different types are and how much I love them all. I probably eat tofu 2-3 times a week now and can't imagine not having it in my life! I haven't made many sweet recipes with it yet though so the 2 here are absolutely on my to-do list, they sound amazing!
A favourite dessert of mine that my mom used to make is a “soup” made with tofu skins, ginkgo nuts, and rock sugar. I remember having it served cold on hot summer days. I could easily have the whole pot to myself.
The Dau Hu Nuoc Duong from Vietnam is very similar to Philippines streetfood called "Taho" except for the fact they use ginger. In the Philippines, we usually add pieces of shredded ripe jackfruit to the caramel or "arnibal" as we call it and we also put sago or tapioca pearls. And the way it was sold is axactly the same.
Mapo Tofu (and the Viet and Korean varieties of it) is my favourite tofu dish, and it's typically cooked with ground pork. There are good vegetarian dishes with tofu, but most savory traditional tofu dishes I am aware of utilize tofu as a filler, a way to stretch meat, not a way to exclude meat.
Tofu has never been my fave alone, so I like the mixing of the meat and tofu together. It's a way to get used to a flavor, or lack thereof. What is "group" pork?
@@cbryce9243 @DiMacky She meant "ground" pork. Some people don't know about the "edit" function (the three dots in the upper right corner of their own post) or she may not have noticed her error. Anyway, she meant "ground" pork. And by the way, if you don't want to eat pork, ground chicken is a viable substitute.
I was going to ignore and watch later tonight but did a double take when I saw Nigeria has tofu?? Boy was I surprised,I don't eat much Northern food as a Nigerian myself. Its great to know about this, thanks beryl i will try this out someday.
I had an unexpected tofu improvisation experience when I was preparing a lasagna for a holiday potluck. I discovered that I didn't have any ricotta cheese and the stores were closed. Mostly out of desperation, I used soft tofu, parmesan, egg, and spinach to make the usual ricotta blobs. The result was so good that I didn't even bother to tell anybody. Everyone loved it and since then I've made vegetarian lasagnas using the same trick.
This episode was awesome! The dishes look so tasty, and I can't wait to try them out on my own. Also, I know that no one will see this comment, but I just wanted to thank Beryl for making these videos. As an Asian-American person who grew up being made fun of for bringing Chinese lunches to school, Beryl's enthusiasm for trying dishes from around the world makes me feel so happy. I feel like this series will not only share delicious recipes with a wide audience, but will also make more people open to trying new foods, and more accepting of people from other cultures.
when martabak tahu appears i was YAAAAASSSS because it's so PERFECT. i mean, how simple was that? and you don't even need the beef! just go all out with tofu and maybe add scallions, green onions... make it hella vegetarian filling and it still tastes SO GOOD 👍🏽 also, CONGRATS BERYL for finally able to crack open that corned beef! i am (wipes tears) so proud of you 😢
@@aryw8634 kepanjangan. Jajanan pasar nyebutnya sama cepat sama street food jdi pas padanannya. Plus di sini kan biasanya emang street food sering dijual deket/di dalam pasar kan ya.
More Tofu please! I agree, i feel like people that don't like tofu just haven't had it cooked properly. Many western recipes I see use tofu as a meat replacement but it's so much more than that. My most frequent tofu recipes is probably steam tofu, mapo tofu or braised tofu. I also love egg tofu (special type of tofu made with egg and soymilk)
I totally agree with you! I am a Japanese, and I am not used to see Tofu as a substitute for meat. For us, Tofu is an independent ingredient like meat, fish and vegetable.
...people have the right to not like certain foods. Everyone here seems to make the same argument "people don't like tofu except me and people I know, they should cook it our way to love it." Like i don't know anyone who hates tofu.
This was definitely one of my favorite episodes!! I’ve been eating tofu for over 30 year, and it is so versatile! Thank you for adding a few more tofu recipes to my repertoire❤️
In Indonesia, tofu (tahu) is a very important staples in so many households and we have so many versions of it. You should try the famous tahu Sumedang, it will blow your mind and taste palette.
I cannot wait to try ALL of these dishes! Especially the deep-fried corn beef one. Normally I'm not a tofu fan, but I guess I have been doing it all wrong! The best parts for me, as someone with Celiac, is they are all easy to make gluten free and I never knew corned beef in a can was gluten free! Thank you for sharing and thank you to all the people who contributed their recipes from around the world!
Hey Beryl! Just wanted to say that maggi from different countries tastes very different and yours didn't look like the Nigerian one so although it looked delicious, it may taste a bit different to the original recipe! Love your videos as always 😊
Hi Beryl, in Asia-tofu is not necessarily a substitute to make it vegetarian; but rather as another ingredient than enhances a dish with texture because tofu generally absorbs the flavor of the sauce. The likes of braised seafood and tofu etc which is yum-my. Tofu is also an extender because its cheaper than meat; so animal protein plus tofu is typical 🙂
Loved these TOFU recipes, they all looked and sounded so delicious! There's an amazing tofu dish called 'Tahu Telor' (From Indonesia and Malaysia), it's a soft and crispy tower of savoury,sweet satly umami goodness. It's one of my favourite tofu dishes and it's a great sharing dish! Another really popular and tasty dish is 'Sambal Goreng', which is a spicy stirfried tofu, tempeh and longbean dish that is a croud favourite! It's one of the most common veggie based Malay dishes and it's perfect paired with white rice as either a main or side dish
Yea tofu. Glad for your videos, for sure, format is just great. Tofu is like pasta: it's meant to take on flavors. Bland is it's role in life, with endless uses: sauces, dressings, smoothies, puddings, burgers, cakes, pies, sandwiches, stews, etcetera. Yea tofu. Thank you!
I absolutely LOVE Tofu. I am from the States, and yes, everyone thinks of it as an alternative to meat, instead of just another food, and that bothers me because it is so good! I also lived in China for 7 years, and fell in love with a dish called DouFu Nao 豆腐脑, which translates to "Tofu Brain," which to be fair, it kind of looks like. But the tofu in this dish is traditionally made with egg mixed in, which gives it an even creamier, custardy flavor. It's so delicious! But there are just so many different ways to prepare tofu! I want to try them all!
Was here for the Nigerian flag and the girl is from kano my state 🥰🥰🥰 I love the representation.. we love awara and wainar flour. always the late night snacks 😁💯 thank you 🙏
I would highly recommend making the chocolate pie with extra firm silken tofu. It gives you more of a mousse-like texture instead of a pudding-like one.
as schmaltzy as it sounds, food may be the joyous tie that binds in this highly divisive world. thank you for giving my troubled mind a brief respite. greetings & well wishes from Oregon 🌲🌊❤
Great timing for a tofu episode. With prices skyrocketing, tofu is stiff very affordable. And it's great for the hot weather, since there is little or no cooking in most tofu recipes.
I always comment on the food or food lore, but let me just comment: You, Beryl, are really good at making videos. Everything, from the way you put the ingredients in the beginning, with the name of the dish, to the way you film the cooking and your little transitions.. I thought about it today. You are making the videos even better with these things. Just simply wonderful
For an Indian style, we love firm tofu bhurji (scrambled egg substitute) and soft tofu added to paratha (flatbread) dough, Silken tofu choclate mousse in ramekins served as dessert 🍨
Indonesia also have those Ginger tofu.. we're having silken tofu served with palm sugar liquid with ginger.. so it's sweet, and warm.. when i saw the picture i though thats thhe Indonesian, and it's not..
A classic Chinese tofu dish you should try is mapo tofu! There are already pre made seasoning/sauce packets in most Asian grocery stores so most of the time you just need to add the beef and tofu 👍🏻
Yayyy. I'm so happy awara made it to the episode! You could also simply season cubes of tofu and give it a fry. We eat it with a pepper mix called Yaaji or just a pepper sauce. We call it Beske. It is addicting!
love this!! i don't ever really intend to go vegan or even vegetarian, but i'm making an effort to eat *more* meatless meals, and it's so cool to see how versatile tofu is (i too am in the states and mostly see it as a meat substitute). i actually have tofu in the fridge that will at some point soon be dubu jorim. and beryl's excitement in this video was so contagious and gave me so much joy! ♥
I need to try those pie and pudding recipes!! I love to use soft tofu to make creamy dips and salad dressings. I made a caramelized onion dip with soft tofu and gave it to my mom and she had no idea it had tofu in it. She loved it. I've seen on TH-cam some people add tofu to ground meat for burgers/meatloaf etc... With the price on meat going up it could be a great way to stretch meat and add in protein.
all of this looks so yummy! my favorite tofu dish is my grammas marinated tofu that she made during the summer. she passed on in the mind 2000s but her marinated tofu recipe still lives on. it is really simple. grate a piece of ginger roughly the size of your index finger and mix it into soy sauce that is about 3 tablespoons. chop a handfull of hawaiian chili peppers and mix it into to the ginger and soy sauce mixture. mix the marinade and let it sit while you cut your tofu block into cubes. pour the marinade over the tofu. you can eat just after you make it, but when grandma made it she would forbid me from eating it while it sat and marinated in the fridge overnight. the next day she would let me eat as much as I wanted. i didn't eat much because it was spicy hot. I remember i loved the taste because i could actually taste the tofu aside from the other ingredients, but did not like the pain from the chili peppers. the tofu dish really me stay comfortable and cool during summer.
You can make it for Vegetarian version without cornet beef and change it with sweet corn or mushrom, soute first with garlic and then mix it with tofu and last add spring onion
That chocolate tofu pie is for sure going to be my next dessert. Im a big tofu fan, but my mom is not. Im excited for her to like something with tofu, itll be a great entry into getting her to admit tofu isnt just the mushy sponge shes had before
@Ashley Amanda Make that sundubu jigae for your mom, too, Ashley! I have made that for _many_ "I don't like tofu" types, and wow, are they surprised and happy when they have a bowl of that. (There are thirty-thousand videos on YT for this dish. Check some out as they are all slightly different, and maybe you can pick one that you think most matches your mom's preferences. Also, the chile flakes in the recipe are gochu garu - a specific type of chile flakes - and not the American chili powder, which has an _entirely_ different flavor profile and won't work in this dish.) Good luck! I hope your mom likes the pie and the stew!
@@a14a17k You're welcome! Looking at the recipe being made (in any YT video) for sundubu jigae, it isn't obvious that those are not the chili powder used for making the American dish "chili," so I usually pipe up with that bit of info, for those that may not know. I hope your mom likes everything!
I will definitely try the one from Indonesia and ginger syrup, in my country Brazil its not very used, except in some Asian restaurants or Japanese communities, which here is the largest diaspora outside of Japan, but with the growth of vegans in recent years many vegans eat it, I am vegetarian and I like it a lot, empanad with two flours. I loved the Studio Ghibli book.
Wait. It IS the early 20's.....OOOOOH, _their_ early 20's! Well, I'm glad y'all are here whenever, lol! Beryl, I'm so glad you are doing this. I feel like it counteracts all the scary hateful things we do to people who are different than us. Your videos help me to be optimistic about people, and to love them. You're doing G-d's work, so thank you. 🙏♥️✌️👏🇺🇸💯
Interestingly the Nigerian tofu is a substitute for homemade cheese similar to paneer since soy milk is cheaper and more healthy. Wara is the name of the homemade cheese and tofu is called wara soya. Meanwhile in Indochinese dishes you sometimes see tofu replaced with paneer…
I learned about using tofu for puddings and pies some years ago via Mark Bittman. Yes, you'd never think it was tofu in a million years! Mexican Chocolate Tofu Pudding Mark Bittman ¾ cup sugar 1 pound silken tofu 8 ounces high-quality bittersweet or semisweet chocolate, melted 1 teaspoon vanilla extract 1½ teaspoons ground cinnamon ½ teaspoon chili powder, or more to taste Chocolate shavings (optional). In a small pot, combine sugar with ¾ cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put all ingredients except for chocolate shavings in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
all of these look amazing, and that chocolate pie is being added to recipe list! i like trying new ways to use tofu, and i've never used silken tofu, so the pie would be a good start (i love baking)
Everyone else: tofu pie! Tofu soup! Tofu stir fry! Me: in my corner just eating silken tofu topped with soy sauce As an ethnically Chinese living in America, I always get so sad when I meet people who consider tofu disgusting or just a meat substitute, because I grew up with so many different tofu dishes (with different firmnesses) and LOVE it.
We have a lot of Tofu dishes in Indonesia such as Tahu Telur, Tahu Isi, Tahu Tuna, Tahu Walik, Tahu Gejrot, Tahu Tek, Tahu Bakso, Tahu Campur and a lot more. All of them are different but absolutely delicious. But, if I can take one of my favorite tofu dishes, and it could be Tahu Tuna or Tuna Tofu from Pacitan, Central Java, Indonesia 😋
I love tofu in all the ways that it can be cooked and served. Though my favorite will always still be breaded in panko and deep fried, served with a sauce, preferably a tonkatsu sauce. Amazing with beer!
Beryl, have you ever had the Chinese dish called 'Mapo Tofu' (or Mapo Dofu)? If feel like you would LOVE it! It is is SO spicy but SOOOOOO good. I don't have a recipe (& I've never cooked it myself), but had to given the dish a shoutout in the comments. Mapo Tofu was my 'gateway' food to realizing how much I love silken tofu.
@@atsukorichards1675 good to know! I’ve been meaning to make it, and even bought some Szechuan peppercorns with the intent to cook more Chinese meals - but then I somehow lost the peppercorns 😅🤣
I have a great tofu recipe! Actually I have a few but the one that I thought of for this episode is tofu, olive oil, salt, pepper and green onions. You chop up the green onions and put them into a food processor with the S blade, after they are kind of finally chopped you cube a extra firm tofu and put that in, put in about 2 teaspoons of salt, and you can’t be afraid of the salt, However much pepper you like for taste but again you want to make sure you put in a lot of salt, and then I think about a quarter of a cup of olive oil. You use the pulse to mix it and it may become a little crumbly and that’s what you’re looking for. He spread it on a piece of toast or a cracker and it’s completely delicious! In the summertime I like to eat this one with cucumber chips or celery sticks because it’s very cooling.
Another Recipe for silken Tofu Newbies: Blend frozen fruit e.g. strawberries with silken Tofu and add a sweetener of choice. It's the most creamy, fruity and healthy ice cream 🍦ever and it's a protein rich vegan snack.
Honestly, I LOVE your videos. Every time a new video is up, I immediately have to watch it. During the last months I nearly told everyone of my friends to watch your videos. And now they’re into your episodes too 🤭 One of my friends, who’s a teacher, even showed your videos in a 10th grade in a nutrition lesson. Thank you from little Austria, for showing us the world 🧡
My Japanese wife was disappointed with this weird Japanese dish from 18:40~. Perhaps, nobody knows that dish in Japan, Itokoyaku is the original dish of this female's house in this video, my wife said. In addition, Itokoyaku is not Tofu dishes, it's the name of the ingredient of thread konjac. And if you would like to write that name then it will be ''Itokonnyaku'' in Japanese. There are many tasty and well known Tofu dishes in Japan like Hiyayakko(冷奴), Agedashi Tofu(揚げ出し豆腐), Niku Doufu(肉豆腐), Ankake Tofu(餡かけ豆腐), Tofu steak(豆腐ステーキ), Iri tofu(炒り豆腐), etc... They are all home dishes. Mrs. Beryl, I will be glad if you could search about Japanese Tofu dishes more who Japanese knows when you have time:)
Yes, you and your wife are right about all. I think Beryl's team is doing hard to find someone who knows well about the country and its dishes, but sometimes the 3rd or 4th generation people don't or their recipes have changed much. (Like "Ocha-zuke when you are sick" episode.) I hope that they don't stop where someone says this or that, and keep researching a little bit deeper to the originals in future.
@@atsukorichards1675 In Korean dish part, she was from Indonesia but she introduced Sundubu Jjigae that very traditional and famous dish in Korea and everywhere. That was a very good video part and her speech too. I watched her video again and this Itokoyaku female's mom seems born in Brazil. That's make sense to make Brazilinized Japanese dishes. I agree with you and looking forward to her new videos:)
@@DragonRiderShiru I'm allergic to soy and green beans and a few other things but I'm on a low fodmap and gastroparesis diet so I basically watch her and live vicariously.
Indonesia also have a same dish from Vietnam in this video. We call it Kembang Tahu or Tofu Flower. It's a great dish for rainy season in Indonesia... 😃
One of my favorites street food... 🇲🇨🇲🇨🇲🇨
Kembang tahu is basically universal dish for East and Southeast Asians, the difference is probably just the condiments 😆
tahu tahwa, thats name in east java
Wajar sih, Kembang tahu kan bawaan tradisi Tionghoa & di Vietnam banyak Chinesenya juga.
Now i want to eat some. But nowadays it’s difficult to find people sell this. I used to eat this every evening 😤
"The vegetables are usually cabbage and red onions, but you can go HAM and do whatever you want" 🤣🤣 More videos from Laila!
Go ham is not something I was expecting to hear from her (it's used fairly often as an Aussie), and I love it
Yes definitely more Laila
@@FORGOTTENMINDFREAK23 I have a feeling that Beryl proofreads a lot of the comments as well before they are presented on her video as many people don't speak English as a first language. I have heard many of them use very advanced vocabulary ( I am not a native speaker myself but have lived in Britain for 15 years so you kind of get a feel for it).
@@FORGOTTENMINDFREAK23 it's used in every english speaking country
Yes! I love her already
you can totally make 'martabak tahu' into a vegetarian meal, my mom usually makes the filling with tofu, carrot, spring onion, and a little bit of corn starch then mix it well with egg. Or you can make it vegan by removing the egg. Another simple tofu dish from Indonesia (also it's a vegan dish) is 'tahu isi', it's incredible too!
Ah thank you! I was just about to ask what's a traditional way to make it vegan. What's a good dip to pair it with?
@@wordsandtricks People usually dip it into peanut sauce or simply eat it with bird's eye chili (if you like it spicy). For me, I like to dip it with Indonesian hot sauce or mayonnaise, or mixing them both will be incredible!
@@wordsandtricks you can make spicy kecap. Basically just chop some chilli mix it with kecap manis(sweet soy sauce) and bit of water. It goes well with tofu
@@zhafarina6571 That sounds amazing! The hot sauce is sambal, right?
@@dhani5192 Great idea! I think I'll be making sambal & kecap manis this weekend. Cheers from the Philippines! :D
highly recommend getting your silken tofu from an Asian grocery store or even fresh tofu/soymilk from Asian restaurants (i.e. Vietnamese Tofu Shops, Chinese Dim Sum, Taiwanese breakfast, Korean Tofu soup restaurants) ! The taste is incredible and does not have that weird flavor people dislike in conventional American brand tofu. Asian Tofu flavor is so good that you don't need to cover it up! Super rich, nutty, and silky!
American tofu has a weird texture, too. We have a wonderful Vietnamese tofu shop near our house, and we buy fresh made tofu there, as well as some wonderful snacks.
Andrea Nguyen has made me feel like I could even make it at home if I can get the gear and ingredients together. It seems like it would be so nice fresh!
Yessss!! fresh tofu and soy milk doesn't even compare to store bought tofu
It would never occur to me to ask a restaurant for fresh tofu
American tofu is just flat out weird - texture, taste.
I go to H-Mart to avoid the grossness.
in Indonesia there's also deep fried tofu! which is basically tofu stuffed with stir fried veggies, dip in batter and then deep fried
How do you stuff tofu?
@@cbryce9243 You make a hole in the middle of an extra-firm tofu and put the stuffings there. Another way is to use Sumedang-style tofu (tahu sumedang) which is empty on the inside.
Adding to destituteduke's answer:
Since we can't share youtube links, there's a recipe from a chef about this dish with english subtitle. Search for: "Resep TAHU KIPAS ISI Ala Resto Seafood: Garingnya Tahan Lama! Devina Hermawan", using normal firm tofu should be fine (the video uses yellow tofu, which is basically tofu that was braised in turmeric and other spices). Good luck!
Tahu Bakar?
@@L20241 bukan, gehu (tahu isi) yg dia maksud, emang ada tahu bakar?
A classic tofu dish from japan would be agedashi tofu! It's cubes of tofu, dipped in cornstarch and then deep-fried and covered in a sweet and savory sauce that's thickened with cornstarch (in my household we add julienned carrots and onion that have been cooked until soft to this sauce). Its absolutely delicious! I also think mapo tofu (from the Sichuan province of China) would be great too, it pairs great with rice. Now I have a strong craving for soondobu jigae, agedashi tofu, and mapo tofu.
I have a lot to learn about tofu!
The best version of this dish are when the tofu is fried twice! It makes it *super* crispy which is crazy good wrapped around creamy soft (pressed) tofu.
Agree with everything you said! Including the cravings..lol!
Agedashi tofu is SO good. 🤤
Agadashi tofu is great!
I also love the unfried Hiyayako Tofu (cold tofu with toppings) or its spicy Chinese sibling Liangban Tofu. These are staple meals for me during the heat of summer.
Tofu is legitimately one of my favourite foods. That ginger syrup tofu looked incredible. It’d be like having a ginger custard. Definitely going to try something like that.
I’d love to see a tempeh episode. That stuff is so maligned and I think it’s delicious.
Fried tempe, with sambal top👍👍👍
Or you can try tempe orek, I don't know how to speak in English but try the recipe on Google or TH-cam hehe
love this tofu episode! def pls do a tempeh episode!
Tempeh in a stir fry is so good, I really enjoy the texture of it! Especially when you marinade it before hand (I like to marinade in teriyaki sauce)
I recently discovered I love braised tempeh in various stews (GULAI TEMPEH, for example).
Thanks for highlighting northern Nigerian cuisine Beryl. As a person of Nigerian descent (from the East), we’re not great at being educated about other tribes cultures and foods. So this is great to see.
I agree; I’m from the south and when I saw the Nigerian flag I thought it was a mistake because I DEFINITELY do not eat Tofu in native meals.
@@mutelarsorhougbe4606 Same! We learn everyday.
@@mutelarsorhougbe4606 same!
The Nigerian dish looks amazing.
@‘Laolu O truly!
I do a really similar tofu chocolate pie with a few differences
-16 oz silken tofu
-13 oz melted dark chocolate chips
-⅓ cup strong coffee/espresso/coffee liqueur if you’re feeling cheeky
-1 tbsp maple syrup (or sweetener of choice)
-blend it all up and put in a chocolate cookie/oreo crust and fridge for at least 2 hours for a super decadent treat. I like my desserts less sweet so sometimes i skip the sweetener if my chocolate is sweet on its own. The coffee isn’t noticeable, but makes the chocolate flavor deeper and richer!
This sounds so good ❤
Beryl, I just wanted to say, your knife skills and your plating are both improving! (I know you've mentioned in previous videos you're a home cook, and not a trained chef!) That plating with the chives, green onions, and black sesame was so pretty!
This video just made me happy. I am so glad you pointed out that you're becoming more and more open to new foods and even foods that you at one time may have shunned (my summation). Your channel is *just so good* at bringing us all together. And in a world that feels so much more divided to me than just thirty years ago when I was around your age, that is a *very good thing!*
Thank you! I def have been allowing myself more creativity with plating and it's been really fun!
Yes Def improving, Beryl, just pls curl your fingers under when cutting so you don't lose the tip of them! Lol. Love the videos!
Yay! So many interesting Tofu recipes! Please do more Tofu episodes!
as all these are silken tofu (except the last i think), maybe she'll do another episode with firm?
Yes! She should def do one that's tofu & meat.
You can search "resep tahu" (Indonesian language) to get more insight.
this is one of the many reason I love this channel I'm from Nigeria and never knew people ate tofu admittedly I'm not Hausa and only been to kano very briefly still it goes to show you can keep learning new things even about places you are somewhat familiar with
The Seventh Day Adventists in Nigeria eat a lot of tofu too
It's also very popular in the South West, I live in Lagos but I've been in Osun state because of school and I've seen a lot of people making/hawking fried tofu, they call it wara or beske.
That's so interesting I spent most of my time in Port Harcourt while I loved in Nigeria next time I visit I need to explore some of the food I didn't get to experience
Do you know homemade cheese curds called wara or beske when fried? Apparently tofu, called wara soya became a replacement for it because it is cheaper and healthier. People will make it themselves from soy milk similar how they make the cheese.
@@sinaain thank you for this explanation because this also confused me for a while.
I initially thought they were all the same until I tasted both and eventually saw someone with the soybeans.
My Nigerian Self didn't even know we had tofu in Nigeria, I would absolutely love to try this🥰🇳🇬.
Same.
@@jaykaduru5315 I swear🤣
It's what most people say soya,
I LOVE sondobu jiggae! That takes me back to Seoul and stopping into a kimbap cafe to warm up on a freezing winter day. My husband and son loved the kimchi jiggae more, I loved that too but the tofu was my favorite.
That tofu dessert from Vietnam, we have similar kind of dessert here in Indonesia called kembang tahu. Very interesting to know there's also kembang tahu in Vietnam, so I googled to find out where was the dessert originated from. Turns out it was originally a Chinese dessert called douhua (lit. beancurd flower, same meaning as kembang tahu in Indonesian). I wonder if any other countries in South East Asia also have this kind of dessert.
Pretty predominant in Taiwan and any other areas oversea Teochew, Hokkian people live
Tàu hũ in vietnamese , i think most asia country have it
@@jerryle379 yes, you're right. After reading more comments here, I realize that douhua is pretty common in SEA and other parts of Asia. The Chinese culinary influence is indeed widespread throughout Asia.
In Philippines we have it as well but call it Taho
@@filipina0mami Thank you for the information. I notice that Indonesian and Filipino have some similar words, but change the vowel U in Indonesian/Javanese to O in Filipino/Tagalog.
For example (Indonesian/Javanese vs Filipino/Tagalog)
I/me = aku - ako
Afraid = takut - takot
Door = pintu - pinto
Ash = abu - abo
Stone = batu - bato
Bench = bangku - bangko
Dog = asu - aso
Bird = manuk - manok
Tofu = tahu - taho
and many more. 😁
Great video, Beryl! My favorite tofu dish from my country 🇮🇩 is obviously tahu isi (stuffed tofu). It's basically a kind of gorengan (fritters), made of brown-skinned tofu or deep-fried tofu, and then slice the tofu in the middle and stuff them with the vegetables (bean sprout, carrot and cabbages seasoned with bouillon). After that, dip the stuffed tofu in a flour batter and then deep fry it! It's to die for ❤
Don't forget tahu bakso 😆
I love all these! The Vietnamese tofu pudding has a similar iteration in the Philippines, and I think it's really cool to see something familiar 💗 I also think that generally tofu in Asia, when not used in desserts, is often cooked/served with meat, as it's seen as a sponge for all the flavor that comes from sauces! Thank you so much for this great video as always 💕
Indonesia also serving tofu with sugar liquid and ginger.. it's almost the same..
Yes, including the shouting the name of the food. A vendor yelling "taho" in the streets is iconic.
@@shasastargirl1171 I was thinking about it when I watched Dau Hu Nuoc Duong recipe. I think it's similar to our Kembang Tahu.
@michael chandra kembang tahu!! lupa nama ny tapi inget look ny..
I think that dessert originally came from China, and the chinese brought it to many different countries that they migrate to like Philippines, Vietnam, Singapore . Here's the history : en.wikipedia.org/wiki/Douhua
I've never had Awara before and I'm Nigerian. I'll be trying this, thanks for this 😊😊
The chocolate tofu pie is SO delicious!! I'm not vegan/vegetarian, and I've been eating it for 15 years!
do you have other idea without chocolate, i mean maybe the recipe
with matcha ?
@@eldirayuthika4197 they make vegan chocolate if that's part of your problem with the chocolate. But if you wanted to do a different flavor like matcha, I would include some melted white chocolate to add to the consistency and richness. It would go well with matcha.
The lady from Nigeria is so pretty and her dish looks so good!
The Tofu cake reminds me of this Triple Chocolate Tofu Cheesecake my mom used to make for her birthday every year. She was allergic to milk and tree nuts but this desert was so so so good you wouldn’t have even known it was dairy free. I believe it was also vegan. I wish I had the recipe but thank you so much for sharing this recipe and reminding me of my mom ❤️
Give us the recipe sis 😭
@@ShesMongolianASMR yes pleaseeee..
The Vietnamese tofu is so similar to Filipino taho, where every morning there would be a man carrying two metal buckets on a stick, shouting "TAHOOO" it's my favorite especially it has sago pearls and brown sugar syrup :')
I love taho!!
It’s just douhua which originated in China
@@quirkyhill okayyyy so what’s the point of your comment?
@@quirkyhill yes, it comes from tāu-hū, dear that's why the name is like. One of many adaptations Filipinos did when THOSE people invaded and polluted the country.
@@itsgonnabeanaurfromme china never invaded the Philippines. It was the Spanish. "Infested"? Nice knowing that you are calling your Filipino compatriots of Chinese descent, virus.
Here in Sweden we have a lot of vegetarians and vegans. So tofu is starting to get quite popular.
I would say the most uniquely Swedish tofu dish we have is vegan Skagenröra.
Skagenröra is quite a beloved shrimp, dill, créme fraîche, mayo, red onion, horseradish, lemon and caviar mixture.
Often served on top of a toast as a appetiser, with a baked potato, or on a crostini or crustard as a amuse bouche/mingle food. Also sometimes on top of eggs like a deviled egg.
The vegan version I’ve had quite a few times, and even though I’m neither vegan or vegetarian I thinks it’s really good.
In my extended family we have a few vegetarians, so often we make a lot of vegetarian food when we have a big family gathering so everyone can share the food and eat the same thing.
And the vegetarian Skagenröra is a crowd pleaser for everyone, vegetarian/vegan or not.
It’s made with smoked firm tofu (or if you can’t find it just firm tofu and a little bit of liquid smoke added works almost as well) sliced into small pieces instead of the Shrimp.
And if vegan, uses oatlys vegan product for substitute for either créme fraîche or cream cheese.
And vegan mayo instead of regular mayo.
And kelp caviar instead of regular caviar.
If it’s vegetarian you can just use regular mayo and créme fraîche.
Serve cold on top of a toasted sandwich, as a open faced toast, garnished with a bit of extra dill, vegan caviar, and lemon slice/wedge.
Often cut in half into two triangles.
Eaten as a appetiser.
The smoked tofu, gives it quite a bit of umami, and actually makes a pretty big impact in terms of flavour for the dish for being tofu.
And the tofu isn’t really meant to taste like the shrimp. More that it plays a similar role, and some texture. And I’ll happily eat both the tofu Skagenröra and original with shrimp, they are their own things, but similar and both very delicious.
thank you for sharing this! :D
Just had this at Christmas dinner in Finland :)
I only started experimenting with tofu when a new health condition left me unable to eat meat or dairy. My first time cooking it, I burned it and it was beyond awful but I tried again and discovered how versatile the different types are and how much I love them all. I probably eat tofu 2-3 times a week now and can't imagine not having it in my life! I haven't made many sweet recipes with it yet though so the 2 here are absolutely on my to-do list, they sound amazing!
A favourite dessert of mine that my mom used to make is a “soup” made with tofu skins, ginkgo nuts, and rock sugar. I remember having it served cold on hot summer days. I could easily have the whole pot to myself.
The Dau Hu Nuoc Duong from Vietnam is very similar to Philippines streetfood called "Taho" except for the fact they use ginger. In the Philippines, we usually add pieces of shredded ripe jackfruit to the caramel or "arnibal" as we call it and we also put sago or tapioca pearls. And the way it was sold is axactly the same.
E-mail that to Beryl for the tofu episode...
Mapo Tofu (and the Viet and Korean varieties of it) is my favourite tofu dish, and it's typically cooked with ground pork. There are good vegetarian dishes with tofu, but most savory traditional tofu dishes I am aware of utilize tofu as a filler, a way to stretch meat, not a way to exclude meat.
Tofu has never been my fave alone, so I like the mixing of the meat and tofu together. It's a way to get used to a flavor, or lack thereof.
What is "group" pork?
@@cbryce9243 ground, auto complete was being helpful.
@@cbryce9243 @DiMacky She meant "ground" pork. Some people don't know about the "edit" function (the three dots in the upper right corner of their own post) or she may not have noticed her error. Anyway, she meant "ground" pork. And by the way, if you don't want to eat pork, ground chicken is a viable substitute.
Yes! Mapo tofu is so good!
Mapo Tofu is fantastic!!! I love actual Sichuan Mapo Tofu. It's so good! The spice hurts so good!
I was going to ignore and watch later tonight but did a double take when I saw Nigeria has tofu??
Boy was I surprised,I don't eat much Northern food as a Nigerian myself.
Its great to know about this, thanks beryl i will try this out someday.
Awara is quite common in the west and amongst the Seventh Day Adventist in the east.
AAHH💕Thank you so much for featuring my illustrations Beryl! I’m speechless!! ありがとうございます🥹💕💕 I really appreciate it so much❣️
You have a very unique and great style in your artwork ❤
Laila's giggles though 💕remind me of my own people, Indonesian, who are sweet and giggly like her 🥰
I had an unexpected tofu improvisation experience when I was preparing a lasagna for a holiday potluck. I discovered that I didn't have any ricotta cheese and the stores were closed. Mostly out of desperation, I used soft tofu, parmesan, egg, and spinach to make the usual ricotta blobs. The result was so good that I didn't even bother to tell anybody. Everyone loved it and since then I've made vegetarian lasagnas using the same trick.
This episode was awesome! The dishes look so tasty, and I can't wait to try them out on my own. Also, I know that no one will see this comment, but I just wanted to thank Beryl for making these videos. As an Asian-American person who grew up being made fun of for bringing Chinese lunches to school, Beryl's enthusiasm for trying dishes from around the world makes me feel so happy. I feel like this series will not only share delicious recipes with a wide audience, but will also make more people open to trying new foods, and more accepting of people from other cultures.
I saw ur comment
when martabak tahu appears i was YAAAAASSSS because it's so PERFECT. i mean, how simple was that? and you don't even need the beef! just go all out with tofu and maybe add scallions, green onions... make it hella vegetarian filling and it still tastes SO GOOD 👍🏽
also, CONGRATS BERYL for finally able to crack open that corned beef! i am (wipes tears) so proud of you 😢
My fav snack coz it's so easy to make and of course more healthy than gorengannya abang2.
Street food dia bilang jajanan pasar 😂
@@aryw8634 adaptasi bahasa aja itu bang. Kalo diterjemahkan harfiah jdi "jajanan jalan" kedengarannya gaenak banget 😂
@@SetuwoKecik cemilan/jajanan pinggir jalan atau jalanan
@@aryw8634 kepanjangan. Jajanan pasar nyebutnya sama cepat sama street food jdi pas padanannya.
Plus di sini kan biasanya emang street food sering dijual deket/di dalam pasar kan ya.
Not traditionnal, but I cook tofu in cubes with maple syrup, a vinegar and soy sauce. It's the BEST
Oooh, that actually sounds like something I'd love! Trying that!
Tofu adobo!
I do this, too! But I usually use molasses instead of the syrup and with a little spice (cayenne or siracha). Nom!
That’s how I cook tempeh. Fry the tempeh in oil till golden, the pour over maple syrup, soy sauce, and orange juice.
More Tofu please! I agree, i feel like people that don't like tofu just haven't had it cooked properly. Many western recipes I see use tofu as a meat replacement but it's so much more than that.
My most frequent tofu recipes is probably steam tofu, mapo tofu or braised tofu. I also love egg tofu (special type of tofu made with egg and soymilk)
I totally agree with you! I am a Japanese, and I am not used to see Tofu as a substitute for meat. For us, Tofu is an independent ingredient like meat, fish and vegetable.
...people have the right to not like certain foods.
Everyone here seems to make the same argument "people don't like tofu except me and people I know, they should cook it our way to love it." Like i don't know anyone who hates tofu.
@@itsgonnabeanaurfromme sadly, I do. Bizarrely, it was my Sifu.
This was definitely one of my favorite episodes!! I’ve been eating tofu for over 30 year, and it is so versatile! Thank you for adding a few more tofu recipes to my repertoire❤️
In Indonesia, tofu (tahu) is a very important staples in so many households and we have so many versions of it. You should try the famous tahu Sumedang, it will blow your mind and taste palette.
I cannot wait to try ALL of these dishes! Especially the deep-fried corn beef one. Normally I'm not a tofu fan, but I guess I have been doing it all wrong! The best parts for me, as someone with Celiac, is they are all easy to make gluten free and I never knew corned beef in a can was gluten free!
Thank you for sharing and thank you to all the people who contributed their recipes from around the world!
Hey Beryl! Just wanted to say that maggi from different countries tastes very different and yours didn't look like the Nigerian one so although it looked delicious, it may taste a bit different to the original recipe! Love your videos as always 😊
Interesting!!
Hi Beryl, in Asia-tofu is not necessarily a substitute to make it vegetarian; but rather as another ingredient than enhances a dish with texture because tofu generally absorbs the flavor of the sauce. The likes of braised seafood and tofu etc which is yum-my. Tofu is also an extender because its cheaper than meat; so animal protein plus tofu is typical 🙂
Well said!
I love how your channel seems to bring the whole world together (through food!). Food is love.
Loved these TOFU recipes, they all looked and sounded so delicious!
There's an amazing tofu dish called 'Tahu Telor' (From Indonesia and Malaysia), it's a soft and crispy tower of savoury,sweet satly umami goodness. It's one of my favourite tofu dishes and it's a great sharing dish!
Another really popular and tasty dish is 'Sambal Goreng', which is a spicy stirfried tofu, tempeh and longbean dish that is a croud favourite! It's one of the most common veggie based Malay dishes and it's perfect paired with white rice as either a main or side dish
Yea tofu. Glad for your videos, for sure, format is just great. Tofu is like pasta: it's meant to take on flavors. Bland is it's role in life, with endless uses: sauces, dressings, smoothies, puddings, burgers, cakes, pies, sandwiches, stews, etcetera. Yea tofu. Thank you!
I absolutely LOVE Tofu. I am from the States, and yes, everyone thinks of it as an alternative to meat, instead of just another food, and that bothers me because it is so good! I also lived in China for 7 years, and fell in love with a dish called DouFu Nao 豆腐脑, which translates to "Tofu Brain," which to be fair, it kind of looks like. But the tofu in this dish is traditionally made with egg mixed in, which gives it an even creamier, custardy flavor. It's so delicious! But there are just so many different ways to prepare tofu! I want to try them all!
Immediately I saw Nigeria, I knew it was awara and I immediately started craving it.
Just wondering what to watch and Beryl pops up. Impeccable timing as always! Can’t wait to watch! 💕
Was here for the Nigerian flag and the girl is from kano my state 🥰🥰🥰 I love the representation.. we love awara and wainar flour. always the late night snacks 😁💯 thank you 🙏
Waina is the best 🤤
the korean jjigae is awesome. when my wife was pregnant, we used to get this every week, since I wasn't allowed to cook during the first trimester
I would highly recommend making the chocolate pie with extra firm silken tofu. It gives you more of a mousse-like texture instead of a pudding-like one.
as schmaltzy as it sounds, food may be the joyous tie that binds in this highly divisive world.
thank you for giving my troubled mind a brief respite.
greetings & well wishes from Oregon 🌲🌊❤
Hi how are you doing?
@@Godwinpounds4333 I'm above ground, so it's a good day. How about you?
@@bethanythatsme I’m fine, it’s nice meeting with you here. Where are you texting from?
I love awara. You can make it any flavour you want
Great timing for a tofu episode. With prices skyrocketing, tofu is stiff very affordable. And it's great for the hot weather, since there is little or no cooking in most tofu recipes.
I always comment on the food or food lore, but let me just comment:
You, Beryl, are really good at making videos.
Everything, from the way you put the ingredients in the beginning, with the name of the dish, to the way you film the cooking and your little transitions..
I thought about it today.
You are making the videos even better with these things.
Just simply wonderful
Imma try all of these! I love tofu 💛
Yessss!!
Yay! More tofu recipes to try! Tofu is one of my favorite things to use in meals. It's affordable and is easy on my sensitive stomach.
For an Indian style, we love firm tofu bhurji (scrambled egg substitute) and soft tofu added to paratha (flatbread) dough, Silken tofu choclate mousse in ramekins served as dessert 🍨
Indonesia also have those Ginger tofu.. we're having silken tofu served with palm sugar liquid with ginger.. so it's sweet, and warm.. when i saw the picture i though thats thhe Indonesian, and it's not..
A classic Chinese tofu dish you should try is mapo tofu! There are already pre made seasoning/sauce packets in most Asian grocery stores so most of the time you just need to add the beef and tofu 👍🏻
This is one unique video. I can't believe I got so many recipes in one place.
Yayyy. I'm so happy awara made it to the episode! You could also simply season cubes of tofu and give it a fry. We eat it with a pepper mix called Yaaji or just a pepper sauce. We call it Beske. It is addicting!
I'm from Brazil and as a vegan tofu is basically a staple at home, I used it for A LOT of things, but mostly to add protein to my dishes
love this!! i don't ever really intend to go vegan or even vegetarian, but i'm making an effort to eat *more* meatless meals, and it's so cool to see how versatile tofu is (i too am in the states and mostly see it as a meat substitute). i actually have tofu in the fridge that will at some point soon be dubu jorim. and beryl's excitement in this video was so contagious and gave me so much joy! ♥
I enjoy your channel even when there are many dishes (with meat) that I would not eat. So, today's theme is a special treat. Thanks Beryl.
@@Godwinpounds4333 Thanks for demonstrating how to increase the viewership for my Craveg channel by dropping into people's comments. ;)
I need to try those pie and pudding recipes!!
I love to use soft tofu to make creamy dips and salad dressings. I made a caramelized onion dip with soft tofu and gave it to my mom and she had no idea it had tofu in it. She loved it.
I've seen on TH-cam some people add tofu to ground meat for burgers/meatloaf etc... With the price on meat going up it could be a great way to stretch meat and add in protein.
all of this looks so yummy! my favorite tofu dish is my grammas marinated tofu that she made during the summer. she passed on in the mind 2000s but her marinated tofu recipe still lives on. it is really simple. grate a piece of ginger roughly the size of your index finger and mix it into soy sauce that is about 3 tablespoons. chop a handfull of hawaiian chili peppers and mix it into to the ginger and soy sauce mixture. mix the marinade and let it sit while you cut your tofu block into cubes. pour the marinade over the tofu. you can eat just after you make it, but when grandma made it she would forbid me from eating it while it sat and marinated in the fridge overnight. the next day she would let me eat as much as I wanted. i didn't eat much because it was spicy hot. I remember i loved the taste because i could actually taste the tofu aside from the other ingredients, but did not like the pain from the chili peppers. the tofu dish really me stay comfortable and cool during summer.
I hope you do a pies around the world episode now
You can make it for Vegetarian version without cornet beef and change it with sweet corn or mushrom, soute first with garlic and then mix it with tofu and last add spring onion
That chocolate tofu pie is for sure going to be my next dessert. Im a big tofu fan, but my mom is not. Im excited for her to like something with tofu, itll be a great entry into getting her to admit tofu isnt just the mushy sponge shes had before
Bad tofu tastes awful, so I give her that. Hope it makes her want to try tofu again!
@Ashley Amanda Make that sundubu jigae for your mom, too, Ashley! I have made that for _many_ "I don't like tofu" types, and wow, are they surprised and happy when they have a bowl of that. (There are thirty-thousand videos on YT for this dish. Check some out as they are all slightly different, and maybe you can pick one that you think most matches your mom's preferences. Also, the chile flakes in the recipe are gochu garu - a specific type of chile flakes - and not the American chili powder, which has an _entirely_ different flavor profile and won't work in this dish.)
Good luck! I hope your mom likes the pie and the stew!
@@lisahinton9682 awesome thank you! Excited and looking forward to sharing some yum moments with her very soon!
@@a14a17k You're welcome! Looking at the recipe being made (in any YT video) for sundubu jigae, it isn't obvious that those are not the chili powder used for making the American dish "chili," so I usually pipe up with that bit of info, for those that may not know.
I hope your mom likes everything!
I made just the pudding part a few months ago and it was restaurant quality good.
For a lot of people around the world tofu is not just a vegeterian food, it's part of the culinary and culture.
I will definitely try the one from Indonesia and ginger syrup, in my country Brazil its not very used, except in some Asian restaurants or Japanese communities, which here is the largest diaspora outside of Japan, but with the growth of vegans in recent years many vegans eat it, I am vegetarian and I like it a lot, empanad with two flours. I loved the Studio Ghibli book.
I watch Beryl's videos over and over. Not only are they interesting, but they're calming, too. She's the best.
Wait. It IS the early 20's.....OOOOOH, _their_ early 20's! Well, I'm glad y'all are here whenever, lol!
Beryl, I'm so glad you are doing this. I feel like it counteracts all the scary hateful things we do to people who are different than us. Your videos help me to be optimistic about people, and to love them. You're doing G-d's work, so thank you. 🙏♥️✌️👏🇺🇸💯
omg thank you, that had me counting and re-counting in my head lol i was like, maybe they meant grandparents?
Thank you for writing the ingredients and recipe in the description
would love to try tofu as a substitute for paneer dishes sometimes. Amazing video as always, beryl .💜
Yes you can! I have done it
I've done it in palak paneer and it came out okay, I think the one I used was too firm though.
I regularly make a saag tofu dish using a coconut creamed spinach recipe out of one of Mark Bittman's cookbooks.
Interestingly the Nigerian tofu is a substitute for homemade cheese similar to paneer since soy milk is cheaper and more healthy. Wara is the name of the homemade cheese and tofu is called wara soya. Meanwhile in Indochinese dishes you sometimes see tofu replaced with paneer…
I learned about using tofu for puddings and pies some years ago via Mark Bittman. Yes, you'd never think it was tofu in a million years!
Mexican Chocolate Tofu Pudding
Mark Bittman
¾ cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon chili powder, or more to taste
Chocolate shavings (optional).
In a small pot, combine sugar with ¾ cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
Put all ingredients except for chocolate shavings in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
As a tofu lover, I am in love with this episode!! Sundubu jjigae is excellent and I'd like to try cooking the other recipes.
We have that tofu pudding with syrup in the Philippines but we call it Taho. We typically add tapioca pearls as topping, you should try it!
Did anyone else notice she calls the pie a "cake" four times?! Hahahaha, oh Beryl!
😬
@@BerylShereshewsky You’re adorbs! 🤣❤️
I was screaming PIE at the screen (in my head)!
Holy smokes the awara looks very good. I’m Nigerian (admittedly from the South) but I’d never seen this recipe before. Now I have to try it!
all of these look amazing, and that chocolate pie is being added to recipe list!
i like trying new ways to use tofu, and i've never used silken tofu, so the pie would be a good start (i love baking)
I have been waiting for this episode so much! Thank you
Everyone else: tofu pie! Tofu soup! Tofu stir fry!
Me: in my corner just eating silken tofu topped with soy sauce
As an ethnically Chinese living in America, I always get so sad when I meet people who consider tofu disgusting or just a meat substitute, because I grew up with so many different tofu dishes (with different firmnesses) and LOVE it.
We have a lot of Tofu dishes in Indonesia such as Tahu Telur, Tahu Isi, Tahu Tuna, Tahu Walik, Tahu Gejrot, Tahu Tek, Tahu Bakso, Tahu Campur and a lot more. All of them are different but absolutely delicious. But, if I can take one of my favorite tofu dishes, and it could be Tahu Tuna or Tuna Tofu from Pacitan, Central Java, Indonesia 😋
Yeah silken tofu is an interesting desert ingredient substitute. I was shocked when I found out too.
7:36
Added to list of reasons Beryl is adorable
Yay yay yay... vegan fan here.
I love tofu in all the ways that it can be cooked and served. Though my favorite will always still be breaded in panko and deep fried, served with a sauce, preferably a tonkatsu sauce. Amazing with beer!
Beryl, have you ever had the Chinese dish called 'Mapo Tofu' (or Mapo Dofu)? If feel like you would LOVE it! It is is SO spicy but SOOOOOO good. I don't have a recipe (& I've never cooked it myself), but had to given the dish a shoutout in the comments. Mapo Tofu was my 'gateway' food to realizing how much I love silken tofu.
Yes, 麻婆豆腐 is quite easy to make, and you can make it as spicy as you like, and very good on cooked rice. (I usually use 木綿豆腐 (firm tofu) though.)
@@atsukorichards1675 good to know! I’ve been meaning to make it, and even bought some Szechuan peppercorns with the intent to cook more Chinese meals - but then I somehow lost the peppercorns 😅🤣
@@candaceleigh20 sage your house
@@SweetieBird hahaha!
The first girl Lila.... she's sooo pretty Mashaallah
Me, as a Tahu Walik lover, hope that you will include tahu walik from 🇮🇩 in the next part ❤
I have a great tofu recipe! Actually I have a few but the one that I thought of for this episode is tofu, olive oil, salt, pepper and green onions. You chop up the green onions and put them into a food processor with the S blade, after they are kind of finally chopped you cube a extra firm tofu and put that in, put in about 2 teaspoons of salt, and you can’t be afraid of the salt, However much pepper you like for taste but again you want to make sure you put in a lot of salt, and then I think about a quarter of a cup of olive oil. You use the pulse to mix it and it may become a little crumbly and that’s what you’re looking for. He spread it on a piece of toast or a cracker and it’s completely delicious! In the summertime I like to eat this one with cucumber chips or celery sticks because it’s very cooling.
Another Recipe for silken Tofu Newbies: Blend frozen fruit e.g. strawberries with silken Tofu and add a sweetener of choice. It's the most creamy, fruity and healthy ice cream 🍦ever and it's a protein rich vegan snack.
This video really made my day! Definitely a part 2 would be welcomed!
More tofu episodes please!!! It’s so interesting to see how worldwide tofu has become.
beryl, your earrings are adorable
Aww thanks!!!
I'm going to try making all of these. Thanks for the inspiration, Beryll fans.
Honestly, I LOVE your videos. Every time a new video is up, I immediately have to watch it. During the last months I nearly told everyone of my friends to watch your videos. And now they’re into your episodes too 🤭
One of my friends, who’s a teacher, even showed your videos in a 10th grade in a nutrition lesson. Thank you from little Austria, for showing us the world 🧡
My Japanese wife was disappointed with this weird Japanese dish from 18:40~. Perhaps, nobody knows that dish in Japan, Itokoyaku is the original dish of this female's house in this video, my wife said. In addition, Itokoyaku is not Tofu dishes, it's the name of the ingredient of thread konjac. And if you would like to write that name then it will be ''Itokonnyaku'' in Japanese. There are many tasty and well known Tofu dishes in Japan like Hiyayakko(冷奴), Agedashi Tofu(揚げ出し豆腐), Niku Doufu(肉豆腐), Ankake Tofu(餡かけ豆腐), Tofu steak(豆腐ステーキ), Iri tofu(炒り豆腐), etc... They are all home dishes. Mrs. Beryl, I will be glad if you could search about Japanese Tofu dishes more who Japanese knows when you have time:)
Yes, you and your wife are right about all. I think Beryl's team is doing hard to find someone who knows well about the country and its dishes, but sometimes the 3rd or 4th generation people don't or their recipes have changed much. (Like "Ocha-zuke when you are sick" episode.) I hope that they don't stop where someone says this or that, and keep researching a little bit deeper to the originals in future.
@@atsukorichards1675 In Korean dish part, she was from Indonesia but she introduced Sundubu Jjigae that very traditional and famous dish in Korea and everywhere. That was a very good video part and her speech too. I watched her video again and this Itokoyaku female's mom seems born in Brazil. That's make sense to make Brazilinized Japanese dishes. I agree with you and looking forward to her new videos:)
My favorite tofu dish is yong tau foo (釀豆腐). This dish have many variation, all of them don't look same and I love them all.
Only Beryl could get me to watch a video on something that I can't even eat cause I'm allergic to it.
I know, right? She is a joy.
Me every time it's fish
@@DragonRiderShiru I'm allergic to soy and green beans and a few other things but I'm on a low fodmap and gastroparesis diet so I basically watch her and live vicariously.