I was going to say that I thought you used a marinade of broth. I swe your video when it first came out. I am super stoked that Candace tried it and loved it too! 😍😍😍 Keep the awesome videos coming ladies!
Edgy Veg I made this recipe and “marinaded” the tofu in a “chick’n” broth, it was super flavorful and squeezed the tofu out with a press when I took it out of the freezer the second time....the first time it crumbled (probably becuz I used firm tofu) but the second time I used medium firm (like she suggested) and it peeled like chicken! Floured it and coated it with BWW sauce.....aaahmaaazing!! Lol 💋💋
Mary added a lot of seasoning to her dry dredge and used egg replacer and even soaked the tofu in broth. She also pressed the moisture out of the tofu when she was done freezing it. It seems like if you skip a few steps, it makes all the difference in the final product.
This is the best hack ever! I’ve seriously been cooking tofu like this for a year now! Freezes and thaw it twice. It creates more air bubbles in the tofu. Everyone that has tried my tofu like this has loved it 🙌🏽
Whole Foods hot bar sometimes has “chicken fried” tofu and it’s AMAZING! I used to be a vegetarian and it was my goto when I would eat at WF. I still eat it when I’m there!
So are you saying not to use soft, or not to use firmer tofu? It seems obvious that silken would be right out. Incidentally, I accidentally froze my super firm tofu just the other day and it didn't seem to affect it much at all after I had thawed it out in the refrigerator.
@@SolarScion Super firm tofu is virtually free of water: When the liquid content of tofu freezes and thaws, this ruptures the structure of the tofu, striating it. This is why Mary calls for a medium tofu for her recipe; it's liquid-rich and will become sinewy from freezing and thawing. A dry tofu won't experience that much trauma from freezing and thawing.
For boneless, skinless, white meat chicken substitute, this looks the way to go for sure! I'm supposing dark meat would be more of a seitan, especially with hen-of-the-woods mushroom powder and a good bit of oil. What I'd really like to see is a realistic replica mock-chicken with Yuba or rice paper "skin", some kind of fat substitute like konjac, "meat" that's laid out in the way of muscles, and all packed onto edible biscuit "bones". Something that would fool the senses and let a chain fried-chicken shop carry something vegans can bring home in a bucket. Also because it would be awesome to eat the bones and freak the carnivores 'cuz vegs can be hardcore!
That sounds amazing. My omnivore roommate used to make pot pies, and we would get the mock chicken and mock duck seitan at the Chinese grocery, and it would come out fantastic.
This Video looks AMAZING!!! (I mean the food looks great too, but really, the video!) I am so happy to actually SEE you cooking in the kitchen again. This one reminded me of OG EdgyVeg style and the quality of the picture was B.E.A-utiful! Yeah, anyway, I hope you continue to film recipe videos this way because it really feels genuine and personal and fun! So, soooo good!!
ive tried Marys method too and its sooooo worth it!! like she said tho-- plan ahead, cuz the freezing and thawing takes a little while. and marinade with broth!
I am in love with soy curls!! I have made chick'n and noodles, "beef" and noodles and even soaked them in no-chicken broth, dredged them and then fried them. I then used them for a vegan chick'n barbecue pizza on Naan, and put the leftovers on a salad. So yummy!!!
@@Melichka4 soy curls are amazing in stir fries! I also love to rehydrate them, season them up, coat them in BBQ sauce and then bake them to make a sort of vegan BBQ chicken sandwich. They're also amazing to make a buffalo chicken dip 👍 I also love using them in place of beef to make vegan Philly cheesesteak sandwiches.
@@cmisis14 I tried them once but did everything quickly. I could see the potential of the curls. I just need ideas and the best techniques. A bbq sandwich sounds amazing!!!
From my experience with using the bagged shredded kind and the sliced Chao kind, it's pretty much the same as real cheese-- just use lower temperatures and pay attention to it while you're cooking it. If you're using the microwave, a great tip to heat anyting evenly is to half the power setting and put it in for a little longer and see when it's done. Pretty much everything comes out better that way.
I love this video! I definitely learned a new way to use tofu. Just wish the audio didn't have so much tin can echo to it. Might need a body mic for vids in this space. 🤔
so pineapple contains the enzymes bromelain which is what helps break down proteins. It is also why you can't add fresh pineapple to a jello cause it breaks the bonds and it won't solidify. You have to use canned pineapple for jello. Make sure you don't marinade it too long in the pineapple juice or else it could degrade the texture.
To avoid the clumpy mess, you can use different hands for dry and wet So, say you use your right hand for the flour and your left for the liquid: You would pick up the tofu with your right hand, toss it in the flour and transfer it to the liquid (still with your right hand, but don't touch the liquid) Toss it and stuff then put it back in the flour with your left hand Toss some flour over it with your right hand before touching it, and yeah, there shouldn't be anywhere near as much mess Sorry if I didn't explain it too well, I hope this helps 😅
Well....you just said my mantra LOL....anything in hot sauce is just fine by me! That looked really good. I'm gonna try the pineapple marinade next time. I haven't heard of it.
Two things: chickenless broth and poultry seasoning. I like Stubbs. And Stubbs wing sauce. Things that suggest “chicken” because tofu doesn’t taste like anything and chicken tastes like chicken already... even tofu “eggs” benefit from poultry seasoning.
So just made these for lunch, I added a little more spice and double battered them and it was like have great chicken strips. So recommend doing this if you miss fried chicken.
Does it make it taste super pineappley? I know that's a dumb question, IT'S PINEAPPLE JUICE. I just really hate pineapple and if it tastes too much like it I won't like it. I was hoping maybe the soy/tamari helps mask the flavor a little? 🙏🏻
@@SolarScion It's the enzymes in the pineapple that break the proteins down, not the acids; lemon doesn't have these enzymes. [Sorry to keep answering your questions unasked!]
@@SolarScion youre worried about processed sugar from the pineapple juice? Youre pretty much deep frying these so i wouldnt call them healthy even despite sugar from the pineapple juicd
I hate tofu!! The only way I can eat it is by freezing and thawing it, but I do things slightly different from what you described. Before I freeze my tofu, I cut it or tear it into whatever shape I want then I drain it or press it to release as much water as I can possibly get out of it. Then I put it in a freezer bag or a freezer container and freeze it over night. Then I unthaw it in the microwave (which also helps the tofu release more water and I think it also helps change the texture as well as the freezing) then I press it, so that I can get every last drop of water out. This allows me to get even more of the marinade into the tofu. I would suggest you try it that way as well and see which one is better. I am going to try your method and see as well--it seems the way you describe will save me some time from draining and pressing; and I am all about saving time :). We'll see how it goes. Thanks :)
I made Mary's Test Kitchen fried chicken and it is the bomb! Winner winner chicken dinner. And I like her chicken broth to with the mushroom powder it is amazing! It can't be beat in my opinion.
so the freezing process.........is this tofu still in the package with the water? or not? do I need to take the tofu out of the liquid and then freeze?
yummmm, I had it mary's way where you use the not-chicken broth so it not only looks and feels like chicken, but does indeed taste like chicken too. Maybe a better title would be, 'I Tried Making Tofu Look and Feel Like Chicken'. You should really try it with the broth.
I know you put a ton of work into the vids... what are the chances you can try no oil versions side by side with the oil versions? I’m thinking a hot air cooker.
You also might want to try super firm tofu ( not extra firm-- that's still like eating a slightly firmer sponge). I recently discovered some from Nasoya in Publix after having tried something similar and delicious in a Chinese market, and now I don't ever bother with anything but super firm tofu unless I'm using silken for soup.
i think adding extra water to the marinade was the issue. you diluted it and washed out the flavor. but this was an inspiring video. i have some tofu in the fridge and i might just try!
@@EdgyVeg thx a lots i tried ur tofu chicken recipe 3 days ago and it ws so good parents,husbabd n son lik a lots ..dey request me to do again 😀i ll surely do ..thx mmmuwah
So did you freeze the tofu twice? Froze overnight, took out thawed in refrigerator, then put back into the freezer again (but then you said to let it thaw, but I am guessing you mean to freeze again???)... thank you, tofu in freezer...
YAAAAAYYY!!! **happy dance**
I'm so excited that you tried it out! Thanks so much for the shout
I can’t wait to try that method! Thanks for being awesome!
I was going to say that I thought you used a marinade of broth. I swe your video when it first came out. I am super stoked that Candace tried it and loved it too! 😍😍😍 Keep the awesome videos coming ladies!
Vegan Women Chefs = AWESOMENESS 💗💗
Mary, do you plan on releasing a cookbook anytime? Your recipes are so amazing and I'm glad other UA-camrs are trying them!!
Edgy Veg I made this recipe and “marinaded” the tofu in a “chick’n” broth, it was super flavorful and squeezed the tofu out with a press when I took it out of the freezer the second time....the first time it crumbled (probably becuz I used firm tofu) but the second time I used medium firm (like she suggested) and it peeled like chicken! Floured it and coated it with BWW sauce.....aaahmaaazing!! Lol 💋💋
Adding lemon juice to the soy milk will make it thicken up like like buttermilk. But yeah, A+. Mary knows what she's doing.
Monson Made This thanks for the tip
Mary also soaked hers in Chickenless broth and squeezed it out before dredging and frying the tofu
SO YUMMY!
I was about to post that. I tried it myself and the results were really good. Nice texture and flavor.
Mary added a lot of seasoning to her dry dredge and used egg replacer and even soaked the tofu in broth. She also pressed the moisture out of the tofu when she was done freezing it. It seems like if you skip a few steps, it makes all the difference in the final product.
I made this exactly like Mary with the double strength chicken less broth. It was crazy good. I’ll try the pineapple juice. Sounds delish!
I’m trying it with double strength chickenless broth next!
Edgy Veg please post an update 💕
Does it taste like chicken
This is the best hack ever! I’ve seriously been cooking tofu like this for a year now! Freezes and thaw it twice. It creates more air bubbles in the tofu. Everyone that has tried my tofu like this has loved it 🙌🏽
Whole Foods hot bar sometimes has “chicken fried” tofu and it’s AMAZING! I used to be a vegetarian and it was my goto when I would eat at WF. I still eat it when I’m there!
*It has to be MEDIUM or regular traditional tofu to work best in the double freeze method, you’re welcome.*
hahaha
So are you saying not to use soft, or not to use firmer tofu? It seems obvious that silken would be right out.
Incidentally, I accidentally froze my super firm tofu just the other day and it didn't seem to affect it much at all after I had thawed it out in the refrigerator.
Mary's Test Kitchen you’re the reason I know this, Mary, thanks!
Are you threatening me, Master Jedi? Soft won’t get the right “stringy” meat texture and firm or x firm will be too crumbly.
@@SolarScion Super firm tofu is virtually free of water: When the liquid content of tofu freezes and thaws, this ruptures the structure of the tofu, striating it. This is why Mary calls for a medium tofu for her recipe; it's liquid-rich and will become sinewy from freezing and thawing. A dry tofu won't experience that much trauma from freezing and thawing.
You can marinate the tofu in non chicken broth for a chicken flavor.
For boneless, skinless, white meat chicken substitute, this looks the way to go for sure!
I'm supposing dark meat would be more of a seitan, especially with hen-of-the-woods mushroom powder and a good bit of oil.
What I'd really like to see is a realistic replica mock-chicken with Yuba or rice paper "skin", some kind of fat substitute like konjac, "meat" that's laid out in the way of muscles, and all packed onto edible biscuit "bones". Something that would fool the senses and let a chain fried-chicken shop carry something vegans can bring home in a bucket. Also because it would be awesome to eat the bones and freak the carnivores 'cuz vegs can be hardcore!
That sounds amazing. My omnivore roommate used to make pot pies, and we would get the mock chicken and mock duck seitan at the Chinese grocery, and it would come out fantastic.
The Chinese seitan mock duck definitely works like dark meat. I'm afraid I still haven't figured out how to make it satisfactorily, myself, though.
Check out Miyoko Shinner's channel because she does this for a faux turkey. ua-cam.com/video/F6kHOxR4bDY/v-deo.html
You should look up the chef John (food wishes channel) for the wet hand dry hand method of coating things.
e735star yes omg I was just going to comment that. I kinda cringed when I saw her just using one hand😂😂😂
This Video looks AMAZING!!! (I mean the food looks great too, but really, the video!) I am so happy to actually SEE you cooking in the kitchen again. This one reminded me of OG EdgyVeg style and the quality of the picture was B.E.A-utiful!
Yeah, anyway, I hope you continue to film recipe videos this way because it really feels genuine and personal and fun! So, soooo good!!
you can use bbq or tomato sauce as your liquid/egg to hold the dredge, its delicious :)
ive tried Marys method too and its sooooo worth it!! like she said tho-- plan ahead, cuz the freezing and thawing takes a little while. and marinade with broth!
I just tried this..but added cayenne because we like spice..
Omg so good.
My meat loving fiancé even loves them and said I have to make them again!
Thank you for this tutorial!! Can you do some Soy Curl videos?!?!
I am in love with soy curls!! I have made chick'n and noodles, "beef" and noodles and even soaked them in no-chicken broth, dredged them and then fried them. I then used them for a vegan chick'n barbecue pizza on Naan, and put the leftovers on a salad. So yummy!!!
@@jamimari9132 That sounds delightful!! I just got a bundle pack off amazon and now I dont know what to do lol
@@Melichka4 soy curls are amazing in stir fries! I also love to rehydrate them, season them up, coat them in BBQ sauce and then bake them to make a sort of vegan BBQ chicken sandwich. They're also amazing to make a buffalo chicken dip 👍 I also love using them in place of beef to make vegan Philly cheesesteak sandwiches.
@@cmisis14 I tried them once but did everything quickly. I could see the potential of the curls. I just need ideas and the best techniques. A bbq sandwich sounds amazing!!!
I made the orange chicken soy curls last night. Delishious!!)
Also Mary recommends to defrost tofu in the fridge.
Also a great tip! VERY food safe!
Michelle Le Fevre
On the plain one I’d try tossing the tofu in tamari and/or broth and season the coating mix with poultry seasoning 😋
Yaaasss! Also who the eff tested freezing tofu?! This is so cool! I really enjoyed how this video was shot!
Oh it works. I always have 5-6 packages of tofu in my freezer.
Do you drain the water off before freezing?? New at this
Mmm. Looks delish!
A way to keep fingers from getting caked when battering... use one hand for wet ingredients and other hand for dry ingredients. 👍
Can you please do a video on how to melt vegan cheese properly without it drying up?
These look so good btw!
From my experience with using the bagged shredded kind and the sliced Chao kind, it's pretty much the same as real cheese-- just use lower temperatures and pay attention to it while you're cooking it. If you're using the microwave, a great tip to heat anyting evenly is to half the power setting and put it in for a little longer and see when it's done. Pretty much everything comes out better that way.
Great hack! It works too as mince. Just crumble it, add your flavours and bake. Tofu is awesome! Thank u!
I love this video! I definitely learned a new way to use tofu. Just wish the audio didn't have so much tin can echo to it. Might need a body mic for vids in this space. 🤔
Do you think someone will start selling twice-frozen/twice-thawed tofu for our convenience? That would be nice.
so pineapple contains the enzymes bromelain which is what helps break down proteins. It is also why you can't add fresh pineapple to a jello cause it breaks the bonds and it won't solidify. You have to use canned pineapple for jello. Make sure you don't marinade it too long in the pineapple juice or else it could degrade the texture.
Believe it or not, that's why I don't get manicures either! lmao Also can you pleaseeeeeeee do bacon cheeseburgers next???
To avoid the clumpy mess, you can use different hands for dry and wet
So, say you use your right hand for the flour and your left for the liquid:
You would pick up the tofu with your right hand, toss it in the flour and transfer it to the liquid (still with your right hand, but don't touch the liquid)
Toss it and stuff then put it back in the flour with your left hand
Toss some flour over it with your right hand before touching it, and yeah, there shouldn't be anywhere near as much mess
Sorry if I didn't explain it too well, I hope this helps 😅
This looks so good! I get mad cravings for tofu (especially fried 😀)def a recipe worth trying!
Oh my goodness! I thought I was the only one. Sometimes only tofu will do (especially coated in seasoned flour and fried or baked 😍)
I do this but marinate in no chicken broth and garlic! It’s so good!
Loved this, great idea for a video. Thank you for putting in the work because I was curious about this. So glad it worked😊
Well....you just said my mantra LOL....anything in hot sauce is just fine by me! That looked really good. I'm gonna try the pineapple marinade next time. I haven't heard of it.
Ooh, I know what I'm making this weekend!
omg i love tofu too i literally eat it cold straight out of the packet.. well whilst i wait for my food to be made
Do the double freeze in the marinade and this is 👌
Fire idea!
Thanks doll! (:
Have you tried making nuggets using mushrooms?
Thumbs up to vegan youtube chefs supporting each other! When can we expect a video collab, hmmm...?
Two things: chickenless broth and poultry seasoning. I like Stubbs. And Stubbs wing sauce. Things that suggest “chicken” because tofu doesn’t taste like anything and chicken tastes like chicken already... even tofu “eggs” benefit from poultry seasoning.
Thanks Candice!
Love tofu. This looks great.
I'd love to see this done and oven-baked vs. fried..
So just made these for lunch, I added a little more spice and double battered them and it was like have great chicken strips. So recommend doing this if you miss fried chicken.
Does it make it taste super pineappley? I know that's a dumb question, IT'S PINEAPPLE JUICE. I just really hate pineapple and if it tastes too much like it I won't like it. I was hoping maybe the soy/tamari helps mask the flavor a little? 🙏🏻
Yeah, and for health concerns I also wonder about the residual processed sugar from the juice. I wonder if the lemon juice would work?
@@SolarScion It's the enzymes in the pineapple that break the proteins down, not the acids; lemon doesn't have these enzymes. [Sorry to keep answering your questions unasked!]
tamcon72 you’re so pure I hope you know this
@@SolarScion youre worried about processed sugar from the pineapple juice? Youre pretty much deep frying these so i wouldnt call them healthy even despite sugar from the pineapple juicd
Aine G Probably just sugar affects some health issue specifically. No need for your judgy comment..
Hi, do you think this would work in an air fryer?
I hate tofu!! The only way I can eat it is by freezing and thawing it, but I do things slightly different from what you described. Before I freeze my tofu, I cut it or tear it into whatever shape I want then I drain it or press it to release as much water as I can possibly get out of it. Then I put it in a freezer bag or a freezer container and freeze it over night. Then I unthaw it in the microwave (which also helps the tofu release more water and I think it also helps change the texture as well as the freezing) then I press it, so that I can get every last drop of water out. This allows me to get even more of the marinade into the tofu. I would suggest you try it that way as well and see which one is better. I am going to try your method and see as well--it seems the way you describe will save me some time from draining and pressing; and I am all about saving time :). We'll see how it goes. Thanks :)
Wonder if these would work in an air fryer.
Great idea, we'll give it a try! 😋🌱
More hacks like this please!
Can’t wait to try this
I religiously make the chick fil a seitan
But in the original recipe she soaked the tofu in vegan ‘chicken’ stock. So good texture wise!
If tofu tastes too bland, you could perhaps add Knorr's Aromat to tofu.
Can I use extra firm tofu for this (medium firm isn’t available where I am)? Thank you so much!
I made Mary's Test Kitchen fried chicken and it is the bomb! Winner winner chicken dinner. And I like her chicken broth to with the mushroom powder it is amazing! It can't be beat in my opinion.
What brand tofu did you use?
I was so excited to try this recipe!! My husband was too, he’s not vegan. But very disappointed all I tasted was tofu. 😟
so the freezing process.........is this tofu still in the package with the water? or not? do I need to take the tofu out of the liquid and then freeze?
Have you tried it in the air fryer yet? I wonder if it would affect the taste at all. Thanks for the recipe! That texture looks legit!
Is there a Substitute for pineapple juice?
Have you ever tried an AIRFRYER to 'fry' this recipe? Looks sooo good. Thanks for all you do!
That shuffle was insane 😂😂😂
I've tried her recipe ! It's really good. I would marinate it too next time :P
If you were to bake these, what would be the oven temp., and how long would you bake for?
Yay and yum! I saved this to make later!!!💗
I would love love a Candace and Mary collab 💕
yummmm, I had it mary's way where you use the not-chicken broth so it not only looks and feels like chicken, but does indeed taste like chicken too. Maybe a better title would be, 'I Tried Making Tofu Look and Feel Like Chicken'. You should really try it with the broth.
Just subscribed to your channel after two years, sorry it took me so long lol
Can u use firm tofu
Why not just use Poultry seasoning?
love your videos , keep them going!
I know you put a ton of work into the vids... what are the chances you can try no oil versions side by side with the oil versions? I’m thinking a hot air cooker.
Does it have to be medium tofu? I can’t find it anywhere in the stores in my area.
looks fantastic! can't wait to try! subscribed! ❤️
You'll never get a good tofu dish from just tofu alone, there has to be a sauce around it. But as a prep these look great.
4:20 good thing too, I bet those nail salons are filled with polish that is tested on animals!!
Hells to the yeahs. I'm going to try a version of this in my air fryer!
I hate the texture of tofu so I’m assuming this is different and I should try it?!
You also might want to try super firm tofu ( not extra firm-- that's still like eating a slightly firmer sponge). I recently discovered some from Nasoya in Publix after having tried something similar and delicious in a Chinese market, and now I don't ever bother with anything but super firm tofu unless I'm using silken for soup.
I love tofu too. Seriously it's so good and I made Mary's test kitchen tofu too it's so good oh my god.
Could you make "jackfruit coxinha" ? It's a Brazilian famous snack that you can find with English subtitles Tvegano UA-cam channel
Hi. Firm tofu?
Very interesting, may have to try this out!
This looks amazing! If frying the tofu isn't an option would it work to bake them at a high temp on a silicon baking sheet?
You can "oven fry"! Check the blog post or recipe video for how :-)
Thanks I will check that out!:)
i think adding extra water to the marinade was the issue. you diluted it and washed out the flavor. but this was an inspiring video. i have some tofu in the fridge and i might just try!
going to your web site is so anoying with ads that make the page jump all over the place
use apple cider vinegar instead of water in your marinade and it would be more flavorful
1:15 "... put it back into the freezer overnight, and let it thaw..." huh?
So do you freeze it twice?
Yep, its supposed to be doubled freezed
So you left it in the liquid it comes in in the packaging when you froze it both times? New vegetarian here trying to learn lol
U look soooooo pretty w/ out make up.....
Question...the second time you put the tofu back in the freezer did you take it out of the packaging or as is?
no Freeze and thaw twice in the package - then press
MYYYYY GURRRRL .!! Thats what im screeming. Aint nothing like FRANKS HOT SAUCE .!!!
Can u pliz write down the all ingredient name coz i really wanna try for my son and husband this look so cool ...thank u lots for this recipe
they are both in the description box
@@EdgyVeg thx a lots i tried ur tofu chicken recipe 3 days ago and it ws so good parents,husbabd n son lik a lots ..dey request me to do again 😀i ll surely do ..thx mmmuwah
I can't wait to try this!
Yaaaaaaasssss I love this recipe!
Please show me & teach me how to make VEGAN Deviled Eggs
You never said what texture yofu you tried it with firm, extra firm or traditional?
Latreice Worthen traditonal
What brand of tofu are you using? Mine comes out spongy every time!
So did you freeze the tofu twice? Froze overnight, took out thawed in refrigerator, then put back into the freezer again (but then you said to let it thaw, but I am guessing you mean to freeze again???)... thank you, tofu in freezer...
That looks delicious!!
Yay!! Mary is awesome :D
Love this!
Have you tried this in an air fryer as well?
I'm going to make this!!!
OHHHH YESSSS. .!! Thats what im screeming. Aint nothing like FRANKS HOT SAUCE .!!!
Yummy. Can you try making taco meat from walnuts?!
Have you tried "Better Than Bouillon" Vegan Chicken in the marinade?