Tried this out today and it was really nice 👍...my parents and wife loved it. Thanks Bumbi for sharing such fun and tasty recipes with us all. Had been a while since I made one of your recipes and decided today I must. It paid off 😀. Will try some other recipe of yours over the weekend. Thanks
Thanks so much that you chose my recipe to cook for your family and I am so very happy that they enjoyed having it. You made my day ! Really appreciate your lovely feedback. Take care and have a wonderful weekend.
30 and more years ago, and for decades, 98% of the corn consumed by Canadians and Americans, was in the form of corn derivatives, such as corn starch and sugars, mainly from recipes and processed foods and products. This is probably why many of us are now sensitive to corn. I like to experiment with different starches, and potato starch seems to be a good substitute. I LOVE YOUR VIDEOS AND STYLE!
I’ve made this at least 3 times and am going to make this tonight. My young daughters love this, although I make it without the hot peppers. Thank you so much Bumbi for this wonderful recipe along with your sweet voice. Much love from London 😊
I've made this recipe four times now! Absolutely delicious and hearty flavour with such a well rounded palette. I put a little less chilli and it's perfect for me! I also add whatever other vegetables I feel like to change it up some times. I'm obsessed with this recipe, it tastes like a really fancy garlic stir fry from a high end restaurant.
Thank you Bumbi. My son turned vegetarian a year ago and he loves Indian vegetarian food. Your channel is teaching me a lot. I am amazed at the meals I’m producing after following your videos. Thank you !
You put the onion in the freezer for 15 minutes prior to chopping and you won't cry. Or you can put a damp paper towel next to the onion while chopping and you won't cry (I haven't tried this one but I hear it works) I cook for a family and your recipes always are a big hit and your voice is very soothing. Thank you.
I tried this beautiful dish and it turned out fantastic. Thak you for your teaching video's you are simply fantastic. Keep up the great work and may God bless you and your family.
Love your voice, sweet, soft, and very calming. It's also a bonus that you don't have an irritating music background-- just your voice. I will certainly try this one. Thanks.
Such an amazing recipe! Made this twice for the family. My sister absolutely loved it, she even took it to work today. Her work colleagues were amazed just by the aroma. Thank you for sharing this recipe! 👍🏽😀
I absolutely love your videos! I will be making this tomorrow. Thank you for the tips... I really appreciate how you tell us we can substitute when we don't have certain ingredients. It makes cooking so much easier (and less stressful lol).
I love that dish, and I love the way you presented it. Very nice pace! Perfect! And just a gentle personal touch too. Congrats to you and to your videographer.
Ma'am, I enjoy making all your recipes along with the lively commentary that accompany them. As to tears when chopping onions, I have found the best solution is to have a table fan or wall mounted fan directed at my face. There is no need for protective glasses as the onion fumes will never reach your face
My brother who is a cheff told me that when cutting onions, to prevent you from crying, it is very important to use a very, very sharp knife, an onion that isn't too old and not hanging above the onion. I never sharpened my knife and he started laughing when he checked my most used knife and said it was as good as dull. Needles to say I have now learned how to properly sharpen my knives and have noticed a difference when cutting onions. Although I still occasionally cry due to onions😅
Yes I learned that too from America’s Test Kitchen, that a sharp knife causes less of tears but as you said I still cry inspite of sharpening my knives. Maybe I don’t sharpen them properly. My regards to your brother 🙏🏾
I cooked it today, but with way less chili 🤣. Was still freaking hot for me. But the dish is very tasteful and the Tofu got a very nice texture and flavor. Thanks for sharing, Mumbi
This recipe is absolutely fantastic! This is the second time I make it and it's even better than last time. I'm always looking for new recipes to step up my tofu dishes and this is definitely my favourite ☺️ its super savory and good, thank you very much for sharing it with us! You've changed my tofu-cooking life ahah ❤️ have a wonderful day
Another tofu masterpiece from you Bumbi. I agree with Emily when she says she’s converted to tofu thanks to your videos. You have quite a collection. This one in particular looks so lovely and colourful. I’m sure it would taste absolutely awesome. Will be definitely trying it. Thanks for this wonderful recipe 🙏😋😋🌸
Recently i started watching your videos, it’s very good especially the words you use to describe the ingredients . May I know what brand is the pan used in this video and also the big wok used in that another Vegan Tofu gravy indian style . Thanks
For this video I used Oxo 12 inch pan. For the tofu gravy I think I used ceramic wok by Martha Stewart which I bought long time back. Thanks for your kind words 🙏🏾. Appreciate it.
Hi Bumbi, hope you and your family are well. It's me again. These weeks go so quickly. We always look forward to our (Bumbi night). We just had to try this because it looked sooooo gorgeous. It certainly tasted as good as it looks. It was fantastic. Sooooo delicious. My neighbours are convinced our house is a secret restaurant:) The delightful smell just lingers pleasantly like being in a top class restaurant, I served it with noodles and prawn toast. This is recipe number 22 that we are so very fortunate to have tried from your excellent channel. Have a lovely weekend dear Bumbi. Take care xxx
We are doing great Emily, thanks. And I am so fortunate to be having such lovely people on my channel. Your sentence about your neighbors being convinced that your home is a secret restaurant, is hilarious!! Loved that sentence. Hahaha!!! Prawn toast sounds yummy and interesting. Would love to get that recipe from you. You are a great cook Emily I can well imagine that. Have a wonderful weekend my friend and thanks for all your support.
This is weird, but it works... try burning a candle while you chop the onions. It needs to be close to your cutting board of course, but it does help for some reason. Thanks for all your videos!
Don't know if you're aware but soaking onions/ keeping them immersed in water for a bit before chopping it/them, will protect your eyes from tearing up..you might want to try this on your next 'Onion Chopping' project. Good Luck ! 👍😊
As different as this is from your other recipes, it looks amazing! This is definitely a must try for me! Thank you Bumbi and I hope you’re having a wonderful weekend! 💖
The tofu that are sold at our place comes in a tub filled up with water. That’s why I wrap in paper towels and put a weight on top to get rid of that excess water so that the tofu can soak in more flavors.
I'm going to try the tofu, but mix in some chicken chunks. so true about stir fry's. don't overcook the veggies into mush. I hate wasting food so whenever I buy bell peppers I freeze them. one idea I saw was to sort of dehydrate them in the open freezer air for a week or two instead of just freezing them in bags. because frozen bell peppers just dont' give you that crunch in a stir fry that fresh ones do. it does seem to work. I tried someting different yesterday, inspired by spanish rice, I wanted make an indian version rice so I got my basmatti and added peas and carrots and your kashmiri powder, some tomato sauce, some masala powder, garlic powder and it was delicious. I somehow managed to even make it perfect, not mushy. maybe because I soaked the rice I think to get rid of the starch. I was only going to soak it for half an hour, but forgot about it and it sat there for like 90 minutes. it came out great. no starchy mush rice
Chicken with tofu is a great combination. Glad to hear you followed the principle of soaking rice. It not only gets rid of excess starch but the rice becomes extra fluffy.
@CurriesWithBumbi I just finished trying your recipe and loved it!! I didn't use the sugar or ketchup, because I am on a no-added-sugar diet, but the result was still fantastic. Thank you!!
I have a question. at my store there were two kinds of soy, one called black soy and one called dark soy. the black soy had molasses in it,the dark soy did not. I bought the black soy but it sure smelled strong so I halved the amount of it. I'm assuming you used regular dark soy. but I didn't want to buy it since I usually use low sodium soy anyway and that stuff had 1450mg of salt in it whereas the black soy with the molasses had 540mg. I bought extra firm tofu and wrapped it like you did but hardly any water has come out of it at all.I love your comment "seems like a carnival going on in that pan". also, are those dried kashmiri chili's you used? because mine I bought are very wrinkly, but yours look smooth like mexican chili's.I know these are all minor points but I am just interested in how people cook and what exact ingredients they use.
Black soy with molasses will give great flavor. I think by black soy sauce it means kecap manis which is an Indonesian variety of soy sauce with a lot of molasses. I use it too but for this recipe I used dark soy sauce which also has molasses but less compared to black soy sauce . Wasn’t your tofu submerged in water in the package that it came in. The paper towels with which I wrap my tofu gets soaked with water. I used Dried red chillies that I bought from my Indian grocery. They are regular dried red chillies not Kashmiri red chillies. Please do send me your feedback after trying the recipe. Thanks for leaving a comment 🙏🏾
@@CurriesWithBumbi my tofu came in a hard box like a milk carton box but after an hour or so, it still gave off a lot of water. I just had to give it time. the dark soy I saw in the store just said it had wheat in it, no molasses. both products were called koon chun from hong kong. what I bought actually said thick soy sauce. it smelled heavily of molasses. but I bought it because their version the same brand of dark soy without the molasses was that 1450mg of salt. I'm used to 1/3rd of that so I didn't want it. I mean one teaspoon is like your daily intake of sodium. but for some reason, chinese and japanese people don't seem to have much of an issue with high blood pressure or any problems with salt health wise.
ok, don't like the molasses flavor at all.but then that's just me, I never liked it much,unless added to a bbq sauce in small amounts. I even cut way back on it but it just flavored the dish too much.this was my mistake. but you learn. tofu was pretty good. the dish had some nice heat to it. the texture of the tofu was kind of spongy but it was good. I made sure to not let it sit too long after frying it. overall it was a kind of very different experience. I like to try new things so keep on going! I enjoyed the popping sound that the tofu made while frying. I think it could be very good in some different kind of recipes. I went to my local indian market today and bought some frozen spinach paneer samosas but the dough on them was very thick and heavy. It was the Deep brand. I don't understand this, you would think they would want to make it light and crispy.
Even I don’t the samosas of that brand. Did you bake or fry them. I’ve noticed frying makes them taste better. Please do check out my check out my tofu playlist. According to me Tofu tastes best in a gravy style curry. Thanks for trying out the recipe .
@@CurriesWithBumbi yes you are right, I baked them but frying them in oil is always better. but they came in the box looking very dark and just this thick heavy coating.funny thing is I have bought this brand before, and they were fine, although not as thin a crust as others. they make a jalapeno and chedder cheese version which is not quite Indian I think. the spinach inside of them didn't seem very fresh like either. I also like the greek version of spinach feta cheese spanakopita. very light and crispy.
I tried this out yesterday . It was delicious , however the sauce did not thicken much , the amount of water added to the sauce I figure is the cause . Way to much . Know what to do next time .5hanks
You can always make a little more of cornstarch slurry and add it if you see your sauce not thickening up. Or you can add little more of cornstarch while making the sauce. Thanks for sending your feedback.
What did I do wrong? The sauce was REVOLTING. Far too much soy sauce makes it too salty. I will cook it again but this time I will halve the soy and double the ketchup and add a little more water to compensate.
Some soy sauce are too salty. Definitely add less next time than the stated proportion, add some sweetness like sugar/honey and increase the ketchup a little bit and of course you can add more water to dilute it.
Is that a problem for you ????? Please do not leave comments unrelated to the recipes. Be respectful in what you say as this is a public platform. Follow the TH-cam guidelines and mind your words whenever you are leaving comments.
Tried this out today and it was really nice 👍...my parents and wife loved it. Thanks Bumbi for sharing such fun and tasty recipes with us all. Had been a while since I made one of your recipes and decided today I must.
It paid off 😀. Will try some other recipe of yours over the weekend. Thanks
Thanks so much that you chose my recipe to cook for your family and I am so very happy that they enjoyed having it. You made my day ! Really appreciate your lovely feedback. Take care and have a wonderful weekend.
Lllmlmlmlmlmllllmlmmllllmlmlm😮lmlllllmlmlmlll😮mmmllllllllllllmllm😮l😮
30 and more years ago, and for decades, 98% of the corn consumed by Canadians and Americans, was in the form of corn derivatives, such as corn starch and sugars, mainly from recipes and processed foods and products. This is probably why many of us are now sensitive to corn. I like to experiment with different starches, and potato starch seems to be a good substitute.
I LOVE YOUR VIDEOS AND STYLE!
I’ve made this at least 3 times and am going to make this tonight.
My young daughters love this, although I make it without the hot peppers.
Thank you so much Bumbi for this wonderful recipe along with your sweet voice.
Much love from London 😊
Thanks for trying my recipes and sending your feedback
“And we are not making burnt garlic today. “ That was awesome
😀
I've made this recipe four times now!
Absolutely delicious and hearty flavour with such a well rounded palette. I put a little less chilli and it's perfect for me! I also add whatever other vegetables I feel like to change it up some times.
I'm obsessed with this recipe, it tastes like a really fancy garlic stir fry from a high end restaurant.
I am so happy to hear that. Thanks for your feedback
It tastes fantastic and looks completely authentic, I think.
First time I cooked it, my wife said “wow, looks amazing!” 😁
@dkainer so happy to hear that
Thank you Bumbi. My son turned vegetarian a year ago and he loves Indian vegetarian food. Your channel is teaching me a lot. I am amazed at the meals I’m producing after following your videos. Thank you !
Thank you so much for sending your lovely feedback. I am so very glad that you find my videos useful. Take care.
You put the onion in the freezer for 15 minutes prior to chopping and you won't cry.
Or you can put a damp paper towel next to the onion while chopping and you won't cry (I haven't tried this one but I hear it works)
I cook for a family and your recipes always are a big hit and your voice is very soothing.
Thank you.
Thanks for that advise, will surely try. Thanks for all your support 🙏🏾
I just made it...i have to tweak to my tastes. My daughter was happy with it. With the chilli powder it does have back kick to it.
Thanks for your feedback.
I tried this beautiful dish and it turned out fantastic. Thak you for your teaching video's you are simply fantastic. Keep up the great work and may God bless you and your family.
Thanks for your kind words. I am glad you tried this recipe and liked it.
Love your voice, sweet, soft, and very calming. It's also a bonus that you don't have an irritating music background-- just your voice. I will certainly try this one. Thanks.
Thanks so much!
Love ur English n the way u crack jokes.
Thanks for watching
Miracle M'm I always failed with sauce, I followed your method and quantities ,it turned out to be my childrens favorite thanks for the video
I am so happy to hear that. Thanks for your feedback.
I made this delicious dish and it tasted fantastic thank you for sharing it with 😊
So glad you liked it. Thanks for your feedback
Such an amazing recipe! Made this twice for the family. My sister absolutely loved it, she even took it to work today. Her work colleagues were amazed just by the aroma. Thank you for sharing this recipe! 👍🏽😀
I am so glad you like this recipe. All the credit goes to you. Thanks for your feedback
Can this recipe be used with paneer as well ? Also, how many days does it last in the fridge?
@@kansingh4239 yes it can definitely be done with paneer. It stays good for 3-4 days in the fridge
@@CurriesWithBumbi Brilliant 😁
Going to make this recipee for the second time , massive hit.
One more amazing delicious looking recipe. The way you show how to make, it helps to make it easily.
Thanks Nitadi. Please do try this recipe. You will love it.
I like your sense of humour
😀
This is so amazing. Looks so delicious. Traveling a lot. Can’t wait to get in the kitchen and start making some of these delicious recipes
Stay safe and healthy my friend. Take care.
I absolutely love your videos! I will be making this tomorrow. Thank you for the tips... I really appreciate how you tell us we can substitute when we don't have certain ingredients. It makes cooking so much easier (and less stressful lol).
I am glad you find my videos useful. Thanks.
Excellent recipe & I am SUPER SENSITIVE to "onion tears!" LOVE the safety glasses idea! I will try that!
Just made this for my mom and I and it's really good! Thanks for the recipe :)
So very happy to hear that. Glad you liked it. Thanks a lot for sending your feedback 🙏🏾
I love that dish, and I love the way you presented it. Very nice pace! Perfect! And just a gentle personal touch too. Congrats to you and to your videographer.
Thanks for watching. I am the person behind the camera, the videographer, the editor of my videos 😀
Tofu is high in protein content. This recipe is so colourful and yummy looking. Thanks Bumbi
☺️
Very subtly and beautifully taught👌👌👌👌
I love the background music and your gentle voice of yours too with all your recipes.Thank you from Melbourne.
Thanks for all your support
Ma'am, I enjoy making all your recipes along with the lively commentary that accompany them. As to tears when chopping onions, I have found the best solution is to have a table fan or wall mounted fan directed at my face. There is no need for protective glasses as the onion fumes will never reach your face
Thanks for that tip
Nice recipe. I will try this recipe. Thanks from California.
Great Video , Thank you . What brand of Kashmiri chili powder do you recommend ?
Thanks. I usually use “Swad” or “ Everest”.
@@CurriesWithBumbi Thank you 🙏
My weekend mission... Will try with paneer
Sounds great. Please do send me your feedback.
Great simple recipe, I can't wait to try it. Thank you for sharing this!
Thanks
Very tasty, yet easy to make. Thank you!
Glad you liked it!
The veges look pretty love how you sprinkle the paprika on the tufu before frying, and i love the sauce
Thanks Racquel .
My brother who is a cheff told me that when cutting onions, to prevent you from crying, it is very important to use a very, very sharp knife, an onion that isn't too old and not hanging above the onion. I never sharpened my knife and he started laughing when he checked my most used knife and said it was as good as dull. Needles to say I have now learned how to properly sharpen my knives and have noticed a difference when cutting onions. Although I still occasionally cry due to onions😅
Yes I learned that too from America’s Test Kitchen, that a sharp knife causes less of tears but as you said I still cry inspite of sharpening my knives. Maybe I don’t sharpen them properly. My regards to your brother 🙏🏾
Wet the knife with water and you won’t cry, it works for me
The irritation from onions is passed through the skin directly from touch and passes in the blood stream to the eyes and nose.
Can wear sunglasses 🌺
You can dip them in water for a while after peeling
I cooked it today, but with way less chili 🤣. Was still freaking hot for me. But the dish is very tasteful and the Tofu got a very nice texture and flavor. Thanks for sharing, Mumbi
I am glad you tried this recipe. Thanks for your feedback.
This recipe is absolutely fantastic! This is the second time I make it and it's even better than last time. I'm always looking for new recipes to step up my tofu dishes and this is definitely my favourite ☺️ its super savory and good, thank you very much for sharing it with us! You've changed my tofu-cooking life ahah ❤️ have a wonderful day
I am glad you liked it. Thank you 🙏🏾
Another tofu masterpiece from you Bumbi. I agree with Emily when she says she’s converted to tofu thanks to your videos. You have quite a collection. This one in particular looks so lovely and colourful. I’m sure it would taste absolutely awesome. Will be definitely trying it. Thanks for this wonderful recipe 🙏😋😋🌸
Thanks Veena. Please do give it a try. Trust me, this one tastes too good. Have a wonderful weekend my friend.
This turned out GREAT! Thank you so much for all you do!!!
I am so glad you liked it. Thanks so much for your lovely feedback. Take care.
Hi Bumbi. Love your recipes. I have one request. Could you make recipes for restaurant style noodles?
Thank you
I have a chicken noodles recipe. Do you have chicken?
@@CurriesWithBumbi Hi Bumbi. Thanks for your reply. No not chicken as I'm vegetarian/almost vegan.
Turned out great. Thank you!
Thanks for your feedback
looks very easy and worth trying. thank you.
Thanks for leaving a comment
I also had Tofu in Restaurant and its delicious ❤❤
Thank you. I cant wait to try this.
Looking forward to your feedback
thank you to share your menu I like it
So glad to hear that. Thanks for your feedback.
Recently i started watching your videos, it’s very good especially the words you use to describe the ingredients . May I know what brand is the pan used in this video and also the big wok used in that another Vegan Tofu gravy indian style . Thanks
For this video I used Oxo 12 inch pan. For the tofu gravy I think I used ceramic wok by Martha Stewart which I bought long time back. Thanks for your kind words 🙏🏾. Appreciate it.
This looks absolutely amazing Bumbi. Will certainly be making this, since I have been converted to tofu by you :) Thank you xxx
Hahaha 😃. Thanks Emily for leaving a comment.
thanks will try
Hi Bumbi, hope you and your family are well. It's me again. These weeks go so quickly. We always look forward to our (Bumbi night). We just had to try this because it looked sooooo gorgeous. It certainly tasted as good as it looks. It was fantastic. Sooooo delicious. My neighbours are convinced our house is a secret restaurant:) The delightful smell just lingers pleasantly like being in a top class restaurant, I served it with noodles and prawn toast. This is recipe number 22 that we are so very fortunate to have tried from your excellent channel. Have a lovely weekend dear Bumbi. Take care xxx
We are doing great Emily, thanks. And I am so fortunate to be having such lovely people on my channel. Your sentence about your neighbors being convinced that your home is a secret restaurant, is hilarious!! Loved that sentence. Hahaha!!!
Prawn toast sounds yummy and interesting. Would love to get that recipe from you. You are a great cook Emily I can well imagine that. Have a wonderful weekend my friend and thanks for all your support.
I’m going to make this tomorrow!!
Sounds great. Please do send me your feedback after trying the recipe. Thanks for leaving a comment 🙏🏾
This is weird, but it works... try burning a candle while you chop the onions. It needs to be close to your cutting board of course, but it does help for some reason. Thanks for all your videos!
I will definitely try. Thanks
You make it very perfectly 😊
Thanks 🙏🏾
CURRY BUMBI VERY GOOD, I LOVE IT 🌹
Thanks
Such a wonderfully delicious tofu dish. Thank you Bumbi for never failing when it comes to delicious and creative recipes.
Lovely
You are a wonderful cook Bumbi. Keep up the good work!
Thanks for your kind words. Appreciate it.
Loved the carnivalesque tofu! I am looking for recommendations among the Bumbi family for which brand of tofu to buy in India. Thanks!
Thanks 🙏🏾. I have raised this question on my Community post. Hope we will get recommendations soon.
@@CurriesWithBumbi thank you Bumbi ❤
Maybe I'm wrong & Bumbi can be the judge & jury on this. 😊 In India, think packaged Nutrella soya chunks are the same as Tofu. 🤔
Don't know if you're aware but soaking onions/ keeping them immersed in water for a bit before chopping it/them, will protect your eyes from tearing up..you might want to try this on your next
'Onion Chopping' project. Good Luck ! 👍😊
Sure will be trying next time. O my eyes become Niagra Falls when it comes to chopping onions 😂. Thanks for that tip.
Wow this looks delicious!! I can’t wait to make it!
Thanks, I'm going to try this. x
Thanks Debbie. Hope you will like it.
I have waterfalls too, even with the red onions😅 yuuummmy recipe🙏🏼
Haha 😆
That looks so yummy!
As different as this is from your other recipes, it looks amazing! This is definitely a must try for me! Thank you Bumbi and I hope you’re having a wonderful weekend! 💖
Yes Dianna this is different from my curry recipes for sure 😀. Thanks Dianna for always inspiring me with your comments.
Hi dear please can you tell me why do we need to wrap the tofu do we should rinse it before cooking
The tofu that are sold at our place comes in a tub filled up with water. That’s why I wrap in paper towels and put a weight on top to get rid of that excess water so that the tofu can soak in more flavors.
Looks yummy 😋
I'm going to try the tofu, but mix in some chicken chunks. so true about stir fry's. don't overcook the veggies into mush. I hate wasting food so whenever I buy bell peppers I freeze them. one idea I saw was to sort of dehydrate them in the open freezer air for a week or two instead of just freezing them in bags. because frozen bell peppers just dont' give you that crunch in a stir fry that fresh ones do. it does seem to work. I tried someting different yesterday, inspired by spanish rice, I wanted make an indian version rice so I got my basmatti and added peas and carrots and your kashmiri powder, some tomato sauce, some masala powder, garlic powder and it was delicious. I somehow managed to even make it perfect, not mushy. maybe because I soaked the rice I think to get rid of the starch. I was only going to soak it for half an hour, but forgot about it and it sat there for like 90 minutes. it came out great. no starchy mush rice
Chicken with tofu is a great combination.
Glad to hear you followed the principle of soaking rice. It not only gets rid of excess starch but the rice becomes extra fluffy.
I'm a new fan 🙂 thanks 👍
Thank You 🙏🏾
Please share a recipe for garlic chicken as well 🥺❤️
Sure I will 👍🏽
Looks fab!
I have Soya I’ll make it same if y did must be yummmmmy
It is very yummy
Very nice and clear
Thanks 🙏🏾
This is a great dish 👍
Thanks Brian
It looks great 😃
Thanks 🙏🏾
Beautiful ❤
Really yummy
Hi dear one more thing I don't like soya sauce what else can we use instead please
There is no replacement for it. You can Teriyaki sauce or just leave it out.
Looks delicious...love tofu
so delicious 🙂
Yummy!
Would it be okay to make this recipe without sugar?
Absolutely
@CurriesWithBumbi I just finished trying your recipe and loved it!! I didn't use the sugar or ketchup, because I am on a no-added-sugar diet, but the result was still fantastic. Thank you!!
So happy to hear that. Thanks for your feedback.
Yummy😋😋♥️♥️♥️
😍😋👌
Thanks Ganga
👌👌
Hahahaha I love your jokes in this video 😆 the recipe looks good too I will try it.
😀. Please do try it and send me your feedback. Thanks for leaving a comment.
Without corn starch and without oils
I have a question. at my store there were two kinds of soy, one called black soy and one called dark soy. the black soy had molasses in it,the dark soy did not. I bought the black soy but it sure smelled strong so I halved the amount of it. I'm assuming you used regular dark soy. but I didn't want to buy it since I usually use low sodium soy anyway and that stuff had 1450mg of salt in it whereas the black soy with the molasses had 540mg. I bought extra firm tofu and wrapped it like you did but hardly any water has come out of it at all.I love your comment "seems like a carnival going on in that pan". also, are those dried kashmiri chili's you used? because mine I bought are very wrinkly, but yours look smooth like mexican chili's.I know these are all minor points but I am just interested in how people cook and what exact ingredients they use.
Black soy with molasses will give great flavor. I think by black soy sauce it means kecap manis which is an Indonesian variety of soy sauce with a lot of molasses. I use it too but for this recipe I used dark soy sauce which also has molasses but less compared to black soy sauce . Wasn’t your tofu submerged in water in the package that it came in. The paper towels with which I wrap my tofu gets soaked with water.
I used Dried red chillies that I bought from my Indian grocery. They are regular dried red chillies not Kashmiri red chillies. Please do send me your feedback after trying the recipe. Thanks for leaving a comment 🙏🏾
@@CurriesWithBumbi my tofu came in a hard box like a milk carton box but after an hour or so, it still gave off a lot of water. I just had to give it time. the dark soy I saw in the store just said it had wheat in it, no molasses. both products were called koon chun from hong kong. what I bought actually said thick soy sauce. it smelled heavily of molasses. but I bought it because their version the same brand of dark soy without the molasses was that 1450mg of salt. I'm used to 1/3rd of that so I didn't want it. I mean one teaspoon is like your daily intake of sodium. but for some reason, chinese and japanese people don't seem to have much of an issue with high blood pressure or any problems with salt health wise.
ok, don't like the molasses flavor at all.but then that's just me, I never liked it much,unless added to a bbq sauce in small amounts. I even cut way back on it but it just flavored the dish too much.this was my mistake. but you learn. tofu was pretty good. the dish had some nice heat to it. the texture of the tofu was kind of spongy but it was good. I made sure to not let it sit too long after frying it. overall it was a kind of very different experience. I like to try new things so keep on going! I enjoyed the popping sound that the tofu made while frying. I think it could be very good in some different kind of recipes. I went to my local indian market today and bought some frozen spinach paneer samosas but the dough on them was very thick and heavy. It was the Deep brand. I don't understand this, you would think they would want to make it light and crispy.
Even I don’t the samosas of that brand. Did you bake or fry them. I’ve noticed frying makes them taste better. Please do check out my check out my tofu playlist. According to me Tofu tastes best in a gravy style curry. Thanks for trying out the recipe .
@@CurriesWithBumbi yes you are right, I baked them but frying them in oil is always better. but they came in the box looking very dark and just this thick heavy coating.funny thing is I have bought this brand before, and they were fine, although not as thin a crust as others. they make a jalapeno and chedder cheese version which is not quite Indian I think. the spinach inside of them didn't seem very fresh like either. I also like the greek version of spinach feta cheese spanakopita. very light and crispy.
Ur voice so nice
Thanks
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Is this a Kashmiri - indian recipe?
No it is not
Use an electric chopper to cut onions. No tears.
I tried this out yesterday . It was delicious , however the sauce did not thicken much , the amount of water added to the sauce I figure is the cause . Way to much . Know what to do next time .5hanks
You can always make a little more of cornstarch slurry and add it if you see your sauce not thickening up. Or you can add little more of cornstarch while making the sauce. Thanks for sending your feedback.
Note to self: never watch videos like this on an empty stomach.
😆. Thanks for leaving a comment 🙏🏾
Knife skills anyone?
What did I do wrong? The sauce was REVOLTING. Far too much soy sauce makes it too salty. I will cook it again but this time I will halve the soy and double the ketchup and add a little more water to compensate.
Some soy sauce are too salty. Definitely add less next time than the stated proportion, add some sweetness like sugar/honey and increase the ketchup a little bit and of course you can add more water to dilute it.
Taste your sauce before using.
Very bad not a worth making it even i made the same quantity ar hers but not up to mark
Sorry to hear that it didn’t meet your expectations.
Tofu can't be tasty
Anything can be tasty if you try developing those flavors.
Black hands and Asian voice? Really?? 👀🙄
Is that a problem for you ????? Please do not leave comments unrelated to the recipes. Be respectful in what you say as this is a public platform. Follow the TH-cam guidelines and mind your words whenever you are leaving comments.
And your problem is - - ? Ignorance, by the look of it.
Time you took off on a world tour and opened your mind.
Beautiful, and again, dead easy