Thanks to Javy Coffee for sponsoring today’s video! My new favorite cup of coffee... and its instant!! Click thld.co/javy_saucestache_0722 and get 25% off your order using my code SAUCESTACHE.
If you're gonna do a screenshot for the ingredients, can you put those ingredients in the description? if you're not saying them then the video becomes a lot less accessible for blind folks and those with low vision
It is a little bit of work to get the recipe. I have to replay, take a picture with my camera, replay to understand what you are saying, (I am hard of hearing.) Write it in my phone's notepad. This recipe looks amazing, but 🤷♀️. I am going to make the tvp chickun. Pieced all the info together. 👏👏👏
Slice the tofu before boiling it, it will absorb so much more flavor that way. Gotta use some really firm tofu though. I've tried both ways and it really makes a difference!
Made this today and it was a hit. I don’t mind the screen shots cause it makes it easier when preparing instead of rewatching over and over while preparing. This turned out great, and my meat eating husband enjoyed it too, thank you!
I really appreciate when you do Tofu videos because mushrooms are difficult to get and expensive where I am. Tofu, TVP, Legumes and maybe Seitan are the protein forward plant foods I lean on. Thank you!!!
This was excellent! I liked Monica’s idea and made it into a bowl over brown rice. I also added some steamed broccoli to the bowl. It added a nice color, too. The cole slaw was the real star-the cold, creamy sweetness was perfect with the BBQ. I’m really happy with this recipe, thanks!
BTW, I actually tried your recipe yesterday, and man did it actually work extremely well. Also, the higher the temperature and higher concentration solution, the quicker and more flavor can be put into the tofu.
What a great take on tofu - honestly, I am sure even tofu sceptics would enjoy this sandwich! I need to try your method with other flavour combinations - I think it would go very well with a teriyaki sauce for example! Anyways, thanks for taking this simple ingredient to the next level! Have a great day/night!
I didn’t convection bake these as long as I could’ve since I was already pushing dinner time late for the family. But it still came out so delicious😋 Will be using this preparation method for tofu again and again with different sauces
I make tofu spare ribs for my kids by dehydrating the tofu first. Dehydrating ups the meaty texture quite a bit. Your method would probably make a good bacon!
I made this last night and it was amazing! I think I maybe took my tofu out of the oven too soon as I was trying to take your advice of not burning them, so next time will be a little braver! Thanks for this recipe!! Keep up the good work.
I love the screen shot method for the ingredients! Thank you for both the delicious looking recipe, and the time you took to give us the full ingredient list! Have a blessed day. 😊
Another awesome video! I’ll definitely have to try this! Still haven’t tried drying tofu in an oven. That’s awesome! Also, there’s something poetic about the phrase “usable to charcoal.”
I will definitely have to try this one out! The wife was a gigantic fan of the Trumpet mushroom pulled pork you made, I enjoyed it but did not like it as much as I had hoped. This seems incredibly promising! Thanks again, Sauce Man! Your knowledge in the kitchen is quite appreciated.
For the coleslaw, that's pretty traditional other than the vegan ingredients. I do the tofu differently though. I drain the excess moisture of the extra firm tofu with a paper towel for about a minute instead of boiling it. The rub that you did was more on the sweet side, but I prefer making my own homemade savory rub of salt, pepper, garlic powder, paprika, chili powder, cayenne pepper, and a little bit of white sugar. Then I pan fry it in a non-stick pan with a good amount of oil (medium-high heat at first), add bbq sauce once both sides look like they're close to being seared. I turn it to low when I add the bbq sauce to prevent splatters, but crank it up to medium for about three minutes until I turn them over. Eventually, the texture should be like a brisket burnt end.
Great follow up to the philly cheese steak sandwich! I tried that method for the first time and I was blown away by the result! My batch came out a little to dense, I should have added some more water later, like you did here, but overall it was fantastic. Also my variation with tzatziki instead of cheese sauce was very cool - greek style (kinda)! So thanks a lot and keep on the good work! 😀
This was phenomenal. I didn't even end up adding BBQ sauce to it. The tofu from the oven was so good, I started snacking on it and finished without ever adding it to the peppers and onions. I can see so many ways to use this. Thank you!
Clever idea using the screenshot method instead of babbling the ingredients However, I personally prefer if you had let it stay on screen for a few more seconds. Otherwise? Amazing recepie!
@@Neiropa Obviously LOL But it went by so fast I didn't even have time to hit pause or take a screenshot. I agree with the original poster that a touch more time on-screen would've been better.
If you’re going to continue with the screen shot method, I’d like you to let the ingredients be on screen for little longer. I haven’t got low enough response time to do this now :-)
I've watched this video two or three times now, and have made the tofu using the boiling and baking method. I made both into Asian style. The difference between them was that the second time I froze and thawed the tofu twice prior using. Honestly, it makes such a difference to do it that way and then use this method for cooking the tofu. Legit you could make the tofu for any type of cuisine as well. Thank you for sharing this method, as I will surely use it at work and keep improving upon vegan and vegetarian dishes with it.
As soon as I saw this I went to Kroger and got the ingredients to make it. My tofu is in the oven currently. IT SMELLS SO GOOD IN HERE Only thing I omitted was the vegemite cause I didn’t have any and didn’t want to buy a tub since I probably won’t use it for anything else. I used some no beef bouillon cubes in place. Fingers crossed it’s still delish. Im making a video of the whole process. Will totally post once It’s all done!
I called it on the steak and cheese video, that technique with the tofu is going to be good with so many dishes! Definitely planning on trying that out.
Mark! I'm curious if you've had the Trader Joe's high protein tofu? It's got amazing texture and twice the protein of normal tofu. It's honestly the only tofu I buy now, and I perpetually buy like 10 - 14 at a time now when I go to TJs. Thanks for this recipe! Not a huge fan of BBQ so I'll probably do a different sauce but solid base ideas here. Need more to do with my massive pile of tofu lol...
I think the screenshot method is a great idea, especially if you timestamp it. It’ll make going back through the recipe easier and be a natural start point for the next section of the video.
I try a lot of vegan recipes that promise meat-like textures and flavors and am disappointed most of the time. I just made this and it was ridiculously good. Transforming the texture of the tofu is key. Well worth the time and effort. Excited to try other recipes, now that this texture exists for shredded 'meat'.
Thank you so much and I’m so glad you enjoyed it!!! The possibilities are endless here so keep me up to date on what you experiment with this technique
Hmm interesting. This is by no mean extra firm tofu where I'm from. This is what we call "natural" tofu. The extra firm one has like barely any liquid in and it won't break. The concistencies of tofu around the world vary so much.
Instead of the screenshot method just put the ingredients and their amounts on the screen overlayed or in the corner while you show the b-roll of you putting in all the ingredients. Will work much better without interrupting video flow
Can you try making tuna out of watermelon with the boiling method? I’m curious if it would work the same to take out water and replace with flavour similar to tofu. Would be a neat way to have tuna sushi or a poke bowl!
Could you make Bahn Mi with the boiling tofu method, for a nice soft and flavour-packed tofu? My favourite bahn-mi place has tofu that looks soft like that, but my god I can't figure out how.
What kind of camera do you use? I’m a veteran chef yet a beginning videographer. Oh I have made bomb recipes with tofu! I was obsessed with it at some point. I will be trying this recipe.
I have 2 Canon 90D's. Sigma 18-35 on the front A cam Canon 18-135 on the B cam Shoot in 4k. Lighting is setup with a left side fill light with large diffuser, front right disk light, and rear "hair" light on the fridge (which also acts as kitchen fill) Hope that helps.
Thanks to Javy Coffee for sponsoring today’s video! My new favorite cup of coffee... and its instant!! Click thld.co/javy_saucestache_0722 and get 25% off your order using my code SAUCESTACHE.
Your slices are really embarrassingly uneven, can't believe it.
=)
Why dont you use liquid smoke for the tofu
If you're gonna do a screenshot for the ingredients, can you put those ingredients in the description? if you're not saying them then the video becomes a lot less accessible for blind folks and those with low vision
I would recommend saying them while showing on the screen.
Seconded, it's easier to have it all on a single screen for reference too!
It is a little bit of work to get the recipe. I have to replay, take a picture with my camera, replay to understand what you are saying, (I am hard of hearing.) Write it in my phone's notepad. This recipe looks amazing, but 🤷♀️. I am going to make the tvp chickun. Pieced all the info together. 👏👏👏
Ingredients lists Dry Rub/Mustard
1 tbls Brown Sugar
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chilli powder
1/2 tsp black pepper
Mustard Mix
1 tsp mustard powder
1/4 cup liquid aminos
And also leave them on for a few seconds at least. It’s frustrating not even being able to skim them all.
Ingredients lists
Dry Rub/Mustard
1 tbls Brown Sugar
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chilli powder
1/2 tsp black pepper
Mustard Mix
1 tsp mustard powder
1/4 cup liquid aminos
Saltwater Tofu Bath
4 cups Water
1 tsp Salt
1 Tbls Yeast extract. Marmite/Vegimite
1 tsp Liquid smoke
1 Tbls Sesame oil
Coleslaw Ingredients
16 ounce Coleslaw mix
1/2 cup Vegan Mayo
2 Tbls Agave
1 Tbls Rice Vinegar
1 1/2 Tbls Lemon juice
1/4 tsp Salt
1/2 tsp black pepper
Simmer BBQ Sauce
1-2 Cups Water
50/50 mix of Ketchup/BBQ sauce
Slice the tofu before boiling it, it will absorb so much more flavor that way. Gotta use some really firm tofu though. I've tried both ways and it really makes a difference!
Thanks for the comment! I was wondering about this.
Made this today and it was a hit. I don’t mind the screen shots cause it makes it easier when preparing instead of rewatching over and over while preparing. This turned out great, and my meat eating husband enjoyed it too, thank you!
YES!!!! So glad this was a hit!!!! Thank you
I really appreciate when you do Tofu videos because mushrooms are difficult to get and expensive where I am.
Tofu, TVP, Legumes and maybe Seitan are the protein forward plant foods I lean on.
Thank you!!!
This was excellent! I liked Monica’s idea and made it into a bowl over brown rice. I also added some steamed broccoli to the bowl. It added a nice color, too. The cole slaw was the real star-the cold, creamy sweetness was perfect with the BBQ. I’m really happy with this recipe, thanks!
Omg this looks amazing!!
Emma it was soooooooo good!!! SO good!!
BTW, I actually tried your recipe yesterday, and man did it actually work extremely well.
Also, the higher the temperature and higher concentration solution, the quicker and more flavor can be put into the tofu.
What a great take on tofu - honestly, I am sure even tofu sceptics would enjoy this sandwich! I need to try your method with other flavour combinations - I think it would go very well with a teriyaki sauce for example!
Anyways, thanks for taking this simple ingredient to the next level!
Have a great day/night!
I am a baby vegan 7 days in .. I've been watching your page for 2 yrs... 😊 🙏🏽 😊
I didn’t convection bake these as long as I could’ve since I was already pushing dinner time late for the family. But it still came out so delicious😋 Will be using this preparation method for tofu again and again with different sauces
Try adding celery seed to the cole slaw. Amazing.
WOW!! Hands-down the most creative vegan channel I have ever seen! Thank you for all of your cool inspiring recipes
I make tofu spare ribs for my kids by dehydrating the tofu first. Dehydrating ups the meaty texture quite a bit. Your method would probably make a good bacon!
I have a new idea for bacon using this method!! Im pretty stoked about it
Have you tried tofu sticks for this. I use them for meaty like chunks in my stews. Think ill try this with the sticks
I can see that.....would probably be a good stand in for the bbq spare ribs from the chinese food restaurants. ^u^
@@SauceStache How many more bacon recipes do you need? 😂
I made this last night and it was amazing! I think I maybe took my tofu out of the oven too soon as I was trying to take your advice of not burning them, so next time will be a little braver! Thanks for this recipe!! Keep up the good work.
Looks SO yummy. Can't wait to try it out!!
Thank you again. 😊
Looks amazing! Will try this weekend - thank you!
I love the screen shot method for the ingredients! Thank you for both the delicious looking recipe, and the time you took to give us the full ingredient list! Have a blessed day. 😊
Thank you!! Glad it helps
copy my bro bri @brianlagerstrom and just put the recipe or ingredients in the description...
Another awesome video!
I’ll definitely have to try this!
Still haven’t tried drying tofu in an oven. That’s awesome! Also, there’s something poetic about the phrase “usable to charcoal.”
I will definitely have to try this one out! The wife was a gigantic fan of the Trumpet mushroom pulled pork you made, I enjoyed it but did not like it as much as I had hoped. This seems incredibly promising! Thanks again, Sauce Man! Your knowledge in the kitchen is quite appreciated.
For the coleslaw, that's pretty traditional other than the vegan ingredients. I do the tofu differently though. I drain the excess moisture of the extra firm tofu with a paper towel for about a minute instead of boiling it. The rub that you did was more on the sweet side, but I prefer making my own homemade savory rub of salt, pepper, garlic powder, paprika, chili powder, cayenne pepper, and a little bit of white sugar. Then I pan fry it in a non-stick pan with a good amount of oil (medium-high heat at first), add bbq sauce once both sides look like they're close to being seared. I turn it to low when I add the bbq sauce to prevent splatters, but crank it up to medium for about three minutes until I turn them over. Eventually, the texture should be like a brisket burnt end.
Great follow up to the philly cheese steak sandwich! I tried that method for the first time and I was blown away by the result! My batch came out a little to dense, I should have added some more water later, like you did here, but overall it was fantastic. Also my variation with tzatziki instead of cheese sauce was very cool - greek style (kinda)! So thanks a lot and keep on the good work! 😀
This was phenomenal. I didn't even end up adding BBQ sauce to it. The tofu from the oven was so good, I started snacking on it and finished without ever adding it to the peppers and onions. I can see so many ways to use this. Thank you!
I have been absolutely in love with this method of cooking tofu since the steak and cheese episode. Made a bulgogi the other day and it was amazing.
I know, right? It’s more than doubled my tofu intake. So yummy!
Clever idea using the screenshot method instead of babbling the ingredients
However, I personally prefer if you had let it stay on screen for a few more seconds.
Otherwise? Amazing recepie!
Thanks for the tip... noted!!!
I agree, it's a bit fast even for a screenshot.
@@SauceStache They were fine for me to be honest! I just paused.
@@sincerely-b you know you can pause right...?
@@Neiropa Obviously LOL But it went by so fast I didn't even have time to hit pause or take a screenshot. I agree with the original poster that a touch more time on-screen would've been better.
You’re still the bomb , you’re a vegan chemist.. Love to watch your technique. Your tips.. You’re a genius !
Love your passion, your knowledge of chemistry...Cooking is chemistry...you nail it every time...keep it up...always entertaining.
Loved this recipe seems to be all regular Ingredients haha and of course we love when Monica gives her input thank you both !
My dad doesn't like tofu but this recipe looked to good not to try so I made it and he said its the best tofu he has had (would eat again!) Thanks :D
Wow!!!! I just found this video! I am definitely going to make this!
If you’re going to continue with the screen shot method, I’d like you to let the ingredients be on screen for little longer. I haven’t got low enough response time to do this now :-)
Slow the video down to 25%
Thank you for this recipe. My wife, daughter and I had this for dinner tonight. It was a hit!
Gonna give this a try as I love cooking with tofu and this method looks like a winner. For serving with rice.....
I love the screenshot idea! Thanks! Makes it easier to follow the recipe when actually making it
I've watched this video two or three times now, and have made the tofu using the boiling and baking method. I made both into Asian style. The difference between them was that the second time I froze and thawed the tofu twice prior using. Honestly, it makes such a difference to do it that way and then use this method for cooking the tofu. Legit you could make the tofu for any type of cuisine as well. Thank you for sharing this method, as I will surely use it at work and keep improving upon vegan and vegetarian dishes with it.
LOVE the screenshot method!! I used to watch your videos and frantically write down ingredients and measurements if I wanted to recreate. Thank you!!!
I Love this! It's basically add flavor dry out tofu, add flavor dry out tofu, then add moisture and more flavor. This is really creative cooking.
I love watching y'll together. Great food, great content, great people. Thank you.
As soon as I saw this I went to Kroger and got the ingredients to make it.
My tofu is in the oven currently. IT SMELLS SO GOOD IN HERE
Only thing I omitted was the vegemite cause I didn’t have any and didn’t want to buy a tub since I probably won’t use it for anything else. I used some no beef bouillon cubes in place. Fingers crossed it’s still delish.
Im making a video of the whole process. Will totally post once It’s all done!
I called it on the steak and cheese video, that technique with the tofu is going to be good with so many dishes! Definitely planning on trying that out.
This looks absolutely delicious. We're definitely going to try these, and soon!😁
1:30 never thought of doing that ! Will try!
Mark! I'm curious if you've had the Trader Joe's high protein tofu? It's got amazing texture and twice the protein of normal tofu. It's honestly the only tofu I buy now, and I perpetually buy like 10 - 14 at a time now when I go to TJs.
Thanks for this recipe! Not a huge fan of BBQ so I'll probably do a different sauce but solid base ideas here. Need more to do with my massive pile of tofu lol...
I love that tofu! My go to anytime I need firm tofu.
Just finished cooking this, it's sooo good. Thanks again for another great recipe!!!
This was very good! Thanks!
the first time one of his videos has made my mouth water omg...
Thanks for putting put the ingredient lists! Can't wait to make this.
Yum!! Gotta try this. Thanks for the video! Jesus bless you and your lovely wife! 😊
Wowsers! Definitely making this one, it looks awesome!!!
Have fun! You're going to LOVE this!!
I think the screenshot method is a great idea, especially if you timestamp it. It’ll make going back through the recipe easier and be a natural start point for the next section of the video.
That looks great!!
Thank you!!
This looked really good!!!
Your food always looks good but this one got my jaw dropping. Will have to try!
I feel like you could make a vegan shawarma with this method
GOOD AFTERNOON SAUCYMAN!
Think maybe this can make a good stand in for those Chinese BBQ Spare ribs from the takeout restaurants?
they really really would!!!!
Okay think I'll give tofu another try, that looks so good😋😋
You gotta try this one if you were't a tofu fan in the past!! It'll change your mind
I try a lot of vegan recipes that promise meat-like textures and flavors and am disappointed most of the time. I just made this and it was ridiculously good. Transforming the texture of the tofu is key. Well worth the time and effort. Excited to try other recipes, now that this texture exists for shredded 'meat'.
Thank you so much and I’m so glad you enjoyed it!!! The possibilities are endless here so keep me up to date on what you experiment with this technique
The woman is so lucky because she gets to taste so much quality vegan food
I also agree with other commenters -- can we get recipes in the description?
When are you Goinga to make your own restaurant! I would be there Atlest 4 times a week 😅
I love your cooking videos
My little Aussie heart loves when you use Vegemite
Yum! Love it. I have a huge bag of tator tots in the freezer, I might try this tonight.
Next time I'll buy plain tofu, I'm gonna try this cooking method. Thank you, Mark.
Hmm interesting. This is by no mean extra firm tofu where I'm from. This is what we call "natural" tofu. The extra firm one has like barely any liquid in and it won't break. The concistencies of tofu around the world vary so much.
looks so good! with out Monica's review it would not be the same! thank you for the screen sign recipes!!
Great recipe, came out delicious 😋
Instead of the screenshot method just put the ingredients and their amounts on the screen overlayed or in the corner while you show the b-roll of you putting in all the ingredients. Will work much better without interrupting video flow
I'm digging the tofu videos.
Saved this one to my Pinterest!!! Thanks!
This looks amazing, could you dehydrate this recipie? Have you dehydrated this type of tofu? I saw your show when you used silken tofu. Thanks!
Omgoodnesssss! This looks absolutely delicious 🤤 I have to try this! 🥰🥳🤩
Thing of beauty
Can you try making tuna out of watermelon with the boiling method? I’m curious if it would work the same to take out water and replace with flavour similar to tofu. Would be a neat way to have tuna sushi or a poke bowl!
Love the screenshot method. Sometimes if you say the ingredients, I don't always hear it. So now that won't be a problem.
Sounds yummy! I'll have to give this a try now that my store sells tofu again. lol
That looks amazing. I feel like I’m trying that soon.
Shalom! Thanks for the amazing content.
That looks awesome! Have you done it with Jack Fruit? I've wanted to, but I don't think it would resonate with my audience as well. 😃
Thank you for the recipe 🙂👍👍👍
"This is gonna be super messy!" "Can't wait!"
I used your technique to make gyros. They are fabulous. Could you possibly take a whack at Spicy Beyond Meat jerky? It is so good but expensive.
Are you going to try a plant provisions dupe next??
5:34 "and add the rest of our bar dar barbecue flavor".
Sounds like you might need to cut back on the Javy a little bit. =P
Could you make Bahn Mi with the boiling tofu method, for a nice soft and flavour-packed tofu? My favourite bahn-mi place has tofu that looks soft like that, but my god I can't figure out how.
Hey, you tried the sesame oil. Yay! 😄👍
Yes! My kinda vegan food!
OMG! Looks amazing!!
Sounds great
im a big fan of enoki mushrooms for a pulled pork texture
This Aussie says congrats on finding Vegemite. It's kind of like triple-strength Marmite with extra bite.
Do you think the dehydrated tofu could be made ahead of time and stored in the fridge or freezer? Thanks for another great recipe!
This is good, processed (not wholefoods and homemade but good)
Edit: appreciate the organic tofu
The BEst Sandwich for me is "GRaubrot" with a saladmix some vegan butter and smoked tofu and fresh onions coud eat it everyday
I like the ingredients up for a little longer at least so you can read all
The only thing that I can think to say is YUM!
Best yet
It was SO GOOD!!!
What kind of camera do you use? I’m a veteran chef yet a beginning videographer. Oh I have made bomb recipes with tofu! I was obsessed with it at some point. I will be trying this recipe.
I have 2 Canon 90D's.
Sigma 18-35 on the front A cam
Canon 18-135 on the B cam
Shoot in 4k.
Lighting is setup with a left side fill light with large diffuser, front right disk light, and rear "hair" light on the fridge (which also acts as kitchen fill)
Hope that helps.
Wow a bit over my head but you no is guys once we put out mind to something! Did expect you to answer so detailed and timely I admit. 🔥🔥🔥🔥🔥
Stellar