Anyting with okra come the summer! It took me a few years living in Kentucky to work up the courage to learn to cook it, but now I am low key obsessed!
Thinking about how, before I went vegan, half of these ingredients would require a special trip to the grocery store. But now, tofu, Chinese five spice, ginger, coconut milk, arborio rice, napa cabbage, and scallions are things I always keep on hand. I think I'll make this for dinner tonight!
Made this several times. it's bomb! I remember the first time I had it, I almost couldn't stop myself from putting more on my plate lol. If you're reading this, go make this recipe - you'll love it for sure.
I made this for dinner last night and it was super flavorful and delicious. It was the first time I have cooked tofu, and I was very pleasantly surprised. I did leave out the hot peppers and I added some broccoli. I think next time I make it, I will add an extra half cup of veggie broth to make it a little more creamy. My vegan daughter-in-law and son loved it and asked for the recipe. That is the highest compliment. And now I am no longer afraid of tofu and using it! Thank you!🙏🏼
I've been vegan for 6 years now, and while my partner has done a lot of the cooking, he can't do it all for us. But I'm such an uninspired cook and couldn't muster up the motivation to put any effort into my own food - until I found your channel about a year ago. Since then, I've almost exclusively been making your recipes because you do not disappoint on the flavor and you explain things so well, and your excitement around food is contagious, and I give you credit for renewing my foodspiration. Also the reason I signed up for your meal plans! I think we're all glad you gave the lawyer life up :)
Just found your channel and I'm SO glad you're cooking tofu like it should be cooked - as TOFU! I don't like when people complain about tofu and try to make it like meat, or bake it into something weird, when there's literally thousands of examples of Asian dishes that prepare tofu as tofu, and make it super tasty and flavourful :)
I made this recipe yesterday for dinner and it was A-MA-ZINGGG!! I used paneer instead of tofu but it tasted really good. My husband’s exact words were “This is by far the best rice dish you’ve made” and trust me it is a huge compliment coming from him. Even though we are not vegetarians, we both loved it and I am definitely gonna make more of your recipes 😋
This is the second wonderful recipe I've made of yours! We just had it for dinner and my BF moaned with every bite! We're not even vegan but I'm trying to incorporate vegan meals once or twice a week. I want to thank you for the delicious recipes and I look forward to making many more. 😋
I was a bit skeptical at first, but I always trust this channel so I went off to the store to buy the 5 spice mix, did this recipe and OMG it was absolutely amazing!
We always make rice in the oven at home - you saute an onion, roast the rice briefly, add salt and broth and bake it. Super easy, hands-off and comes out delicious every time. Never have I thought of baking it with veggies, tofu and spices, turning it into an easy, hands-off and delicious meal. I gotta try this like... tomorrow!
I just love your recipes! How you encourage the customizing of your recipes or what kind of vegetable you recommend depending on the season. I've always loved cooking and i've been vegan for 10 years now but i've never been a big recipe cooker...until now! The roasted quinoa salad 10/10, the coconut milk tofu 10/10, your gochujang noodles..10/10! Just ordered your new cookbook and i'm so excited to explore it!
I am SO going to make this 😍 Your recipes are always spot on!! One change I tend to make when I crisp up tofu is to NOT add it in the cooking process as I do find that the cooking and liquids cancel the crispness and spice coating we achieved yet does not add any depth of taste to the pot, So I sprinkle/lightly mix my coated crispy tofu on top of my ready and plated dish, That is one of my staple tips for tofu.
I made it with Arborio-Risotto Rice and cooked it in my Durch oven on the stove top. I don’t mind to stirr my risotto for 20min- less risk of sticking/burning included. The spices/seasoning turned out perfect! Only thing I am going to change next time is that I will not not use full fat coconut milk - a bit to rich for my taste. A great dish - thank you Nisha!!!!
I watch a lot of foodtube and this is one of the rare recipes that I could taste in my mouth when you were plating it. that doesn't happen often and is usually a sign that the presenter has done a good job describing the dish, its components and what and why they are doing things. Really a solid, tight recipe video.
Tried this for the first time last year, and it instantly became a favorite that I now make regularly! It's incredible as is, but I also love adding dried cranberries as a garnish. Any other sweet/tart element would probably work as well - it's just a nice counterbalance to the deep savory and spicy flavors in the dish itself. Thanks for all the amazing recipes, Nisha!
Amazing! This got a big thumbs up from hubby, and my 1.5 year old toddler gobbled it up and said “mmm!” I plan to make it again soon for a dinner with friends.
Hi Misha, I didn't try this specific recipe, but I did watch several of your videos and took some tips and made my own dish. I made some humus (and stirred in some sriracha -- yum!), then I sauteed some onions and ginger and added lentils as well as some tomato pasta sauce and curry powder I had on hand. After the lentils cooked, I added some spinach. Then I toasted some soy protein flakes (which I've never done but ironically had them because I was trying to make veggie burgers once), then I toasted some chestnuts. When I put it all on top of some rice and topped it off with the toasted chestnuts and sriracha humus -- wow! It was incredible AND vegan. Thank you for all your ideas -- you've started a taste sensation. I hope it turns into a fast food chain!
I haven't even made this yet, and I can tell it'll be a keeper!! You (and your instant pot recipe book) are already my go-to most days of the week, and I know this one will be no different ❤ Thanks for sharing!!
More soups and stews for cold winter nights, and soups for hot weather as well. I wish there were less oil, less coconut milk (high in saturated fat) for heart-healthy dishes. Beans, veggies raised above-ground, and delicious herbs for soul-comforting food. I love what you do, and hope for even more heart-healthy foods from your kitchen. Love ya and believe in what you do.
I made this for my lunch for the week and it's delicious! I used sweet onion instead, some buttercup squash for part of the carrots, and roasted slivered almonds instead of peanuts because those were the things I had on hand. Never cooked rice like this before so I was pleasantly surprised. Also, don't know why I haven't been using 5 Spice ever for savory dishes, it was so good!
I love how you said don't dare swap the bell pepper for a green bell pepper and immediately proceeded to say how easy it is to swap out all the veggies :)
Basmati rice or jasmine rice is washed for Asian dishes but Arborio rice is toasted in the pan after onions or garlic is sautéed. It’s important to keep its starch so that the dish is creamy. 😅
This was so good! Everyone loved omnivores and vegetarians and wanna be vegans alike! I made it for a special occasion and it’s just so pretty! Will make again soon!
Hi I love your receipts. I have a tip for you. Try doing the Ash Reshteh Iranian dish. I learnt it like a month ago and did it 3 times so far. It is great. You can skip the yogurt in the end (vegan).
Looks so good and easy!! Gonna make this, but without the coconut (don't like the taste of coconut). I was thinking crispy-roasted-spiced garbanzo beans would be a good sub for those with nut allergies. I love tofu and definitely gonna check out your tofu play list. Thank you!!
I made this snd was devoured without any trace of rice in the pot. Today its raining heavily and dark outside and guess what Im cooking for lunch?? …..yep! you guessed right.😅ALL THANKS TO YOU NISHA 👏🏽👏🏽. I HAVE BECOME A PRO WITH YOUR RECIPES.😉🙌
Maybe my suggestion won't be super relevant to your business plan but here it is anyway. I'm in a long-distance relationship and live with my partner only 1 week per month. I would use your meal plan only when she is over because I personally don't mind eating the same things every day and basically spend 10-20 min cooking very simple stuff. If you were to sell some sort of packages with, let's say, 3 weeks of planning, I would definitely buy them. Also I remember watching some of your content many many years ago and you blew up so much it's great to see!
PERSONAL REQUEST!! PLEASE READ ME!! Are you familiar with the dish Haleem?? I have been plant based for nearly 3 years, have loved South East Asian cuisine for like a decade now but this is one dish I miss sooooo much! Surely there must be a plant based version you could create?? Or plant based Paya maybe? Also Sewiyya, Rasomolai and Gajar Halwa. We must get more people to discover the beauty of Asian cuisine!! :) Thanks so much for your videos!
About a day or two ago I made one of your curries and made pasta to go with. Just using the pantry items I have at my disposal. So I was pleasantly surprised to hear the comment about Chinese meets Italian food. Wasn't sure if it was weird I was combining a (South Asian) style dish with pasta, hehe. Anyways, I also have some tofu that I haven't used yet and have been at a loss for WHAT to do with it. I know it's really good at holding flavor and I've made some decent things with it before. But it's also really easy to end up making something bland and flavorless. This is neither of those things and is pretty easy to make. Plus, if I don't have all the ingredients, I'm sure I can find tasty subs in my pantry. Adding this to my personal recipe spreadsheet. Thanks :).
Oh my god, this look sooo delicious!! I want this now. Perfect timing as it is dinner time very soon where I live :D One question tho: My oven is super old and everytime I turn it on, I feel like I use more energy than any normal houshold would use in a year 🥲So, instead of putting it in the oven, can I just let it simmer for 20 mins on my stove? Thansk for this great recipe!!
I’m pretty sure you can finish cooking it on the stove, but I think you would need to stir from time to time. Otherwise, the rice might stick. If you try it out, let me know how it goes!
@@creedreaming- I haven't used my oven in over a year ever since I bought myself an Air Fryer which is so fast and so economical. It should be called a Turbo oven and not an Air Fryer IMO as it doesn't fry anything, but anything you would cook in an oven can be cooked in an AirFryer. I have a 10Litre one and it only cost me about £80 ($100). Wouldn't be without it now and sooooo much easier to clean than a big oven.
@@jmk1962 Yeah been thinking about buying one for some time. Will probably get one eventually as I've only heard good things about it 😂 But thanks for the recommendation anyway! 😁
I had the same question (no oven-safe pot currently). I’m thinking a half hour covered on the stove at a simmer should work, as long as you keep an eye on it and add more broth as needed. I’m going to give it a shot as well
oooo boy I hope this is coming up in the meal plan! I made the Creamy Noodles with Five Spice Tofu today and I realize watching this that I didn't really crumble the tofu the right way. I kind of just took the whole block and massacred it. Oh well, it still tasted scrumptious 😂
OMG, I love your excitement when you eat some deliciousness! I can't wait to try this, I think it's going to be a winner winner tofu dinner. Question, can I sub silken tofu that I've blitzed in the Vitamix (so that it's creamy) for the coconut milk? Thanks again for all your wonderful recipes! 💛💚💙💜🤎🤍
Question - is finishing in the oven essential to this dish, or could you just simmer it on the stove for, say, half hour? I don’t have an oven-safe pot available where I’m currently staying. Thanks, I’ve enjoyed your recipes and your happy food-nerd energy (I mean this as the highest compliment!)
This looks great. You offered a lot of substitutions, but I’m actually allergic to cinnamon, so I can’t use 5 spice powder and there wasn’t a sub for that mentioned in the video. Is there another spice combination you would recommend trying in place of that component?
The recipe hotline is open! What recipes would you like to see this year?
Anyting with okra come the summer! It took me a few years living in Kentucky to work up the courage to learn to cook it, but now I am low key obsessed!
Corn recipes, once it's in season? Roasted, charred, spicy - whatever you can think of!!
Breaksfast!
Low fodmap meals! It's hard to find good and tasty vegan recipes that are IBS proof
anything aloo
Thinking about how, before I went vegan, half of these ingredients would require a special trip to the grocery store. But now, tofu, Chinese five spice, ginger, coconut milk, arborio rice, napa cabbage, and scallions are things I always keep on hand. I think I'll make this for dinner tonight!
Made this several times. it's bomb! I remember the first time I had it, I almost couldn't stop myself from putting more on my plate lol. If you're reading this, go make this recipe - you'll love it for sure.
Haha yay! That is the best feedback!
I made this for dinner last night and it was super flavorful and delicious. It was the first time I have cooked tofu, and I was very pleasantly surprised. I did leave out the hot peppers and I added some broccoli. I think next time I make it, I will add an extra half cup of veggie broth to make it a little more creamy. My vegan daughter-in-law and son loved it and asked for the recipe. That is the highest compliment. And now I am no longer afraid of tofu and using it! Thank you!🙏🏼
So sweet of you to make this for them! They are lucky to have you!
I love how excited you get when you’re cooking 😂 It warms my heart!
I've been vegan for 6 years now, and while my partner has done a lot of the cooking, he can't do it all for us. But I'm such an uninspired cook and couldn't muster up the motivation to put any effort into my own food - until I found your channel about a year ago. Since then, I've almost exclusively been making your recipes because you do not disappoint on the flavor and you explain things so well, and your excitement around food is contagious, and I give you credit for renewing my foodspiration. Also the reason I signed up for your meal plans! I think we're all glad you gave the lawyer life up :)
Just found your channel and I'm SO glad you're cooking tofu like it should be cooked - as TOFU! I don't like when people complain about tofu and try to make it like meat, or bake it into something weird, when there's literally thousands of examples of Asian dishes that prepare tofu as tofu, and make it super tasty and flavourful :)
I made this recipe yesterday for dinner and it was A-MA-ZINGGG!! I used paneer instead of tofu but it tasted really good. My husband’s exact words were “This is by far the best rice dish you’ve made” and trust me it is a huge compliment coming from him. Even though we are not vegetarians, we both loved it and I am definitely gonna make more of your recipes 😋
Nisha, you've single handedly changed my life and my relationship with food. You've converted me to vegan cooking! Keep up the awesome work 🙏
This is the best feedback I could ask for! I’m so honored and so happy for you!
This is the second wonderful recipe I've made of yours! We just had it for dinner and my BF moaned with every bite! We're not even vegan but I'm trying to incorporate vegan meals once or twice a week. I want to thank you for the delicious recipes and I look forward to making many more. 😋
I was a bit skeptical at first, but I always trust this channel so I went off to the store to buy the 5 spice mix, did this recipe and OMG it was absolutely amazing!
We always make rice in the oven at home - you saute an onion, roast the rice briefly, add salt and broth and bake it. Super easy, hands-off and comes out delicious every time. Never have I thought of baking it with veggies, tofu and spices, turning it into an easy, hands-off and delicious meal. I gotta try this like... tomorrow!
I love 5 spice - I actually use it in sweet applications, like banana breads or chocolate muffins.
Ooh I’m intrigued! Five spice banana bread sounds fabulous 😋
I have made this multiple times and it’s always a hit!! Finally happy you have made a video to accompany the recipe! My mouth is watering 😍🤤
☺️ I’m delighted you’ve already made this and loved it!
She's funny and entertaining and also a good person. And a fabulous cook!
I just love your recipes! How you encourage the customizing of your recipes or what kind of vegetable you recommend depending on the season. I've always loved cooking and i've been vegan for 10 years now but i've never been a big recipe cooker...until now!
The roasted quinoa salad 10/10, the coconut milk tofu 10/10, your gochujang noodles..10/10!
Just ordered your new cookbook and i'm so excited to explore it!
it looks absolutely delicious!!! i can't live without rice and tofu!!! this is perfect 😍
Then you gotta try it! Hope you will love it, Kathleen!
I am SO going to make this 😍 Your recipes are always spot on!! One change I tend to make when I crisp up tofu is to NOT add it in the cooking process as I do find that the cooking and liquids cancel the crispness and spice coating we achieved yet does not add any depth of taste to the pot, So I sprinkle/lightly mix my coated crispy tofu on top of my ready and plated dish, That is one of my staple tips for tofu.
I've had this every week for the last few weeks and I'm still obsessed.
🥳 I’m honored to hear that!!
Wasn't this video posted just four hours ago? 🤔
@@eliasshakkour2904 The recipe has been on her site for a while now.
@@eliasshakkour2904 it's been on the blog for a while
@@eliasshakkour2904yes, however, this recipe was in her email in November. I’ve made it several times and it is delicious!!
I made it with Arborio-Risotto Rice and cooked it in my Durch oven on the stove top. I don’t mind to stirr my risotto for 20min- less risk of sticking/burning included.
The spices/seasoning turned out perfect! Only thing I am going to change next time is that I will not not use full fat coconut milk - a bit to rich for my taste. A great dish - thank you Nisha!!!!
I watch a lot of foodtube and this is one of the rare recipes that I could taste in my mouth when you were plating it. that doesn't happen often and is usually a sign that the presenter has done a good job describing the dish, its components and what and why they are doing things. Really a solid, tight recipe video.
I have to limit my viewing of this channel because I'm always salivating even if I've just eaten a gorgeous, home-cooked meal (!!).
I love your red lentil curry recipe it changed my life ❤
Just made this recipe with garam masala instead of five spices + did it on the stove the whole time instead of oven and it still tasted DELICIOUS
Tried this for the first time last year, and it instantly became a favorite that I now make regularly! It's incredible as is, but I also love adding dried cranberries as a garnish. Any other sweet/tart element would probably work as well - it's just a nice counterbalance to the deep savory and spicy flavors in the dish itself. Thanks for all the amazing recipes, Nisha!
Made this yesterday, forgot the ginger but it was still delicious. Husband said it was the "best ever!" Thank you for sharing your wonderful recipes 😊
So glad I haven't done my grocery shopping yet! This will be my dinner tonight 🤤🤤
You have a delicious dinner ahead of you! I hope you love it as much as I do!
Amazing! This got a big thumbs up from hubby, and my 1.5 year old toddler gobbled it up and said “mmm!”
I plan to make it again soon for a dinner with friends.
Hi Misha, I didn't try this specific recipe, but I did watch several of your videos and took some tips and made my own dish. I made some humus (and stirred in some sriracha -- yum!), then I sauteed some onions and ginger and added lentils as well as some tomato pasta sauce and curry powder I had on hand. After the lentils cooked, I added some spinach. Then I toasted some soy protein flakes (which I've never done but ironically had them because I was trying to make veggie burgers once), then I toasted some chestnuts. When I put it all on top of some rice and topped it off with the toasted chestnuts and sriracha humus -- wow! It was incredible AND vegan. Thank you for all your ideas -- you've started a taste sensation. I hope it turns into a fast food chain!
I haven't even made this yet, and I can tell it'll be a keeper!! You (and your instant pot recipe book) are already my go-to most days of the week, and I know this one will be no different ❤ Thanks for sharing!!
I’m honored that my instant pot cookbook is a go to for you! Thanks for sharing!
This looks sooo good! Think it would work in an instant pot?
ive made this every few weeks for the last few months - one of my all time favorite recipes. highly highly highly recommend!
Made this today & omg it is absolutely delicious & so comforting! Definitely going to be one of those dishes that I make for guests too!
I tried this today. I was very pleased with the result of cooking the rice in the coconut milk. Great recipie. Thank you!
Loved this recipe. Perfect feel of risotto with a hint of Chinese flavor
More soups and stews for cold winter nights, and soups for hot weather as well. I wish there were less oil, less coconut milk (high in saturated fat) for heart-healthy dishes. Beans, veggies raised above-ground, and delicious herbs for soul-comforting food. I love what you do, and hope for even more heart-healthy foods from your kitchen. Love ya and believe in what you do.
roasted sunflower or pumpkinseeds are good alternatives for roasted peanuts!
I made this for my lunch for the week and it's delicious! I used sweet onion instead, some buttercup squash for part of the carrots, and roasted slivered almonds instead of peanuts because those were the things I had on hand. Never cooked rice like this before so I was pleasantly surprised. Also, don't know why I haven't been using 5 Spice ever for savory dishes, it was so good!
This is a classic Nisha masterpiece... delicious, easy, quick and nutritious! I'll be making this very soon! Thank you so much for the awesome recipe!
Omg this looks incredible. I could eat this every week.
I loved your video, it is very practical and innovative, congratulations, greetings from Mexico City.
OH my stars!!! That looks ridiculously good!!
🤩🤩🤩
I love how you said don't dare swap the bell pepper for a green bell pepper and immediately proceeded to say how easy it is to swap out all the veggies :)
lol yes use anything but the green bell pepper!
Basmati rice or jasmine rice is washed for Asian dishes but Arborio rice is toasted in the pan after onions or garlic is sautéed. It’s important to keep its starch so that the dish is creamy. 😅
Cooked this last night and LOVED it. We will put it in our repeat recipes!
This was so good! Everyone loved omnivores and vegetarians and wanna be vegans alike! I made it for a special occasion and it’s just so pretty! Will make again soon!
You can also use rice cooker or instant pot for this recipe. Just dump everything in and then it’s done!
Hi I love your receipts. I have a tip for you. Try doing the Ash Reshteh Iranian dish. I learnt it like a month ago and did it 3 times so far. It is great. You can skip the yogurt in the end (vegan).
We had this last night for dinner. Delicious! I'm doubling it next time.
Looks so good and easy!! Gonna make this, but without the coconut (don't like the taste of coconut). I was thinking crispy-roasted-spiced garbanzo beans would be a good sub for those with nut allergies.
I love tofu and definitely gonna check out your tofu play list. Thank you!!
looks really good! also the filming and editing of this was really good!!
🥰 will pass the message along to our video editor!
OMG!!! I want this right now! Ok. I'll make for dinner tonight. 🙏
Hope you’ll love it!❤❤
Yum! I will try this. I think I will use the Next milk that's a blend of oat milk and ciconut milk though. I do need to find the Chinese 5 spice mix.
Lmao your video editor having fun at 0:57
😂 yes she gave me a good laugh when i first saw that
Hasznos volt a videó, köszi!
oh my gosh that looks so good
excited to try that five spice tofu in the creamy noodle recipe from your meal plan 👀 this got my appetite ready for it!!
🥰 yay! Love to hear that! It’s such a fun way to cook the tofu.
Great visuals and enthusiam! My hero
Looks delicious and love your videos and design! Thanks!
☺️ thank you thank you!
This Tofu recipe looks beautiful and delicious have a blessed day bye! ❤🎉
Love these on pot meals. Looks amazing!!
I’m so excited to try this,thank you!
Looks good❤❤❤❤❤❤
I made this snd was devoured without any trace of rice in the pot. Today its raining heavily and dark outside and guess what Im cooking for lunch?? …..yep! you guessed right.😅ALL THANKS TO YOU NISHA 👏🏽👏🏽. I HAVE BECOME A PRO WITH YOUR RECIPES.😉🙌
Maybe my suggestion won't be super relevant to your business plan but here it is anyway. I'm in a long-distance relationship and live with my partner only 1 week per month. I would use your meal plan only when she is over because I personally don't mind eating the same things every day and basically spend 10-20 min cooking very simple stuff. If you were to sell some sort of packages with, let's say, 3 weeks of planning, I would definitely buy them.
Also I remember watching some of your content many many years ago and you blew up so much it's great to see!
PERSONAL REQUEST!! PLEASE READ ME!!
Are you familiar with the dish Haleem?? I have been plant based for nearly 3 years, have loved South East Asian cuisine for like a decade now but this is one dish I miss sooooo much! Surely there must be a plant based version you could create?? Or plant based Paya maybe? Also Sewiyya, Rasomolai and Gajar Halwa.
We must get more people to discover the beauty of Asian cuisine!! :) Thanks so much for your videos!
Looks fabulous!
About a day or two ago I made one of your curries and made pasta to go with. Just using the pantry items I have at my disposal. So I was pleasantly surprised to hear the comment about Chinese meets Italian food. Wasn't sure if it was weird I was combining a (South Asian) style dish with pasta, hehe.
Anyways, I also have some tofu that I haven't used yet and have been at a loss for WHAT to do with it. I know it's really good at holding flavor and I've made some decent things with it before. But it's also really easy to end up making something bland and flavorless. This is neither of those things and is pretty easy to make. Plus, if I don't have all the ingredients, I'm sure I can find tasty subs in my pantry. Adding this to my personal recipe spreadsheet. Thanks :).
Just made this and wow I love it!
Definitely trying this!
Estou a amar suas receitas e ansiosa para experimentar.
Great to see you!
Looks great!!
Super delicious recipe!!!! Thanks for this!!!!
Cool! I have every ingredient in my kitchen right now!
It looks amazing! If I don't like coconut milk, can I replace it with other type of milk or it will change the texture a lot?
Really tickles me the way Americans say 'heaping' instead of 'heaped'. Fab recipes, as always, thank you. x
Oh my god, this look sooo delicious!! I want this now. Perfect timing as it is dinner time very soon where I live :D One question tho: My oven is super old and everytime I turn it on, I feel like I use more energy than any normal houshold would use in a year 🥲So, instead of putting it in the oven, can I just let it simmer for 20 mins on my stove? Thansk for this great recipe!!
I’m pretty sure you can finish cooking it on the stove, but I think you would need to stir from time to time. Otherwise, the rice might stick. If you try it out, let me know how it goes!
@@RainbowPlantLife I will! Thanks a lot 😍
@@creedreaming- I haven't used my oven in over a year ever since I bought myself an Air Fryer which is so fast and so economical. It should be called a Turbo oven and not an Air Fryer IMO as it doesn't fry anything, but anything you would cook in an oven can be cooked in an AirFryer. I have a 10Litre one and it only cost me about £80 ($100). Wouldn't be without it now and sooooo much easier to clean than a big oven.
@@jmk1962 Yeah been thinking about buying one for some time. Will probably get one eventually as I've only heard good things about it 😂 But thanks for the recommendation anyway! 😁
I had the same question (no oven-safe pot currently). I’m thinking a half hour covered on the stove at a simmer should work, as long as you keep an eye on it and add more broth as needed. I’m going to give it a shot as well
Looks so delicious, can't wait to break in my brand new 12 inch skillet with this recipe! :D
oooo boy I hope this is coming up in the meal plan! I made the Creamy Noodles with Five Spice Tofu today and I realize watching this that I didn't really crumble the tofu the right way. I kind of just took the whole block and massacred it. Oh well, it still tasted scrumptious 😂
Looks so good!
Thanks for this recipe
It really looks scrumptious and easy ingredients ❤
Where do I find Agave nectar??? Lmao easy ingredients ❤
@@luckybarrel7829 i believe it can be found at asian or oriental stores, maybeeven Kroger. Or she did say use maple syrup.
This look’s delicious!!❤
OMG, I love your excitement when you eat some deliciousness! I can't wait to try this, I think it's going to be a winner winner tofu dinner. Question, can I sub silken tofu that I've blitzed in the Vitamix (so that it's creamy) for the coconut milk? Thanks again for all your wonderful recipes! 💛💚💙💜🤎🤍
Question - is finishing in the oven essential to this dish, or could you just simmer it on the stove for, say, half hour? I don’t have an oven-safe pot available where I’m currently staying.
Thanks, I’ve enjoyed your recipes and your happy food-nerd energy (I mean this as the highest compliment!)
You are a legend
Consider me honored 🙇🏽♀️
There it is 🙏
Made it so delicious
This was so good! Thank you :)
Omg. This looks deviiiiiine
That looks delicious!
OMG you’re so cute! You and I share the same kitchen happy dance:) Often accompanied by crispy tofu of some kind!
Any suggestions on how to make this with brown rice or another whole grain rice, please?
This is delicious🤤
This looks sooo good 😍
Mealprep for next week sorted! 😃
This looks great. You offered a lot of substitutions, but I’m actually allergic to cinnamon, so I can’t use 5 spice powder and there wasn’t a sub for that mentioned in the video. Is there another spice combination you would recommend trying in place of that component?
I absolutely love your apron! I love your channel too. But can you please tell me where you got your apron?
Can you cook this with frozen brown rice for a quicker meal? If so, how would you change the recipe?
Looks super good 😍
One question though - why do we add the tofu before baking? Would it be better to add it in the end to keep it crispy?
If you want it to have crispy tofu, definitely feel free to do that, but I like how it melds into the rice and gets even chewier!
@@RainbowPlantLife Thank you, that makes sense.
Great video, thank you so much.