🤤 Your new favorite tofu dish, guaranteed. (椒鹽豆腐)
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- Опубліковано 2 тра 2024
- The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/madewithlau05221
Watch Daddy Lau teach us how to make salt & pepper tofu. This is one of the most addictive fried vegetarian dishes ever!
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/salt-...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
The Easy Vegan: • How to make Tofu look ...
Caitlin Shoemaker: • Easy Vegan Tofu Recipe...
Adriana Guillen: • The Best "Carne Asada"...
Eater: • How the Finest Tofu in...
Dianxi Xiaoge: • 毛豆腐的这几种吃法，你们吃过吗？【滇西小哥】
Business Insider: • How 3,000 Pounds Of To...
Tasty: • How 500 Pounds Of Fres...
Goldthread: • Why Is This Chinese To... , • Tofu Pudding: Soft, Si...
Chinese Cooking Demystified: • Cantonese Smothered To...
Made With Lau (Mapo Tofu recipe): • 😋 Dad's EASY Mapo Tof...
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⏲ CHAPTERS ⏲
00:00 - Prepare veggies
01:14 - Drain & wash tofu
01:38 - Cut tofu
02:16 - Boil tofu
03:36 - On tofu
04:16 - Dry & coat tofu
05:38 - Best flour for coating tofu?
05:55 - How to get tofu to stick to batter?
07:16 - Fry tofu
08:41 - How to prevent tofu from clumping together?
09:22 - How to get tofu crispy?
10:10 - Stir-fry veggies
11:04 - Add tofu
11:41 - Cooking summary
12:38 - Favorite salt & pepper dish?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
3:36 "In the West, tofu has this connotation as a [meat] substitute, but in Asian culture, it's often the star of the show." Thank you so much for saying this!!!!! I love the educational parts of your show.
Tofu as impossible meat is totally missing the point ... It should be prepared and cooked in the same way in the West as in Asia. Spaghetti isn't used in Asia as a ramen substitute, right?
@@THEanovah This is not "impossible meat" -- fried tofu has been around for thousands of years.
@@randomoneforstuff3696 that's exactly his point(?)
Btw, this is also true for Tempe. Tofu cousin.
So true! Other plant-based ingredients, from tempe to jackfruit, they are are their own categories/ stars of the dish and rarely consider as 'substitute' like in the West. I just so annoyed why vegetarian/vegan in the west have to be always that kind of mindset ;/
For vegans: I've tried this without egg .. it works well, but you need to double-fry. Put the cooked dry tofu in a bag with good excess of starch. shake till all is covered. Fry, let cool on a paper that absorbs fat, fry again. After one frying the tofu is crispy but will get soggy in next steps. With double frying the tofu stays crispy forever.
Did you boil yours in salt water too? Or did you just press your tofu?
@@katscua417 still boil
Another tip is to add 1/2 tbs bobs red mills egg replacement per egg equivalency, add 2 tbs of water and emusify 1 tsp of olive oil (you can even flavor it with 2 pinch of kala manak for an accurate egg taste).
@@katscua417 Personally I just buy very firm tofu and then press it lightly .. a little moisture is needed for the starch to stick to it well. I've never boiled my (edit: firm) tofu before frying - maybe it's better, but I haven't tried it yet.
Will try it with Just Egg. Made quinoa croquettes with it today and panko and they were amazing. I LOVE crispy tofu and if it's with a spicy savory sauce and white rice,damn
Bless Pops for explaining the Why, When & How in all these recipes because it really arms us non-chefs with tools and a great education on each ingredient and allows us to a-ply this knowledge in our own experiments. I keep foolishly buying tofu with optimism that I’ll figure it out. Thanks to this generous recipe, I think I can confidently accomplish a tofu dish!
It takes some time to figure tofu out but, once you do it so worth it!! I haven't ever heard/seen his technique for drawing the water out by boiling it in salt water, I've always pressed my tofu between 2 flat surfaces with weight on top but, I like his way a lot more, going to try it next time. Biggest thing IMO is getting the water out of the tofu be fore cooking it because it's either going to ruin your dish with liquid or never take the flavor but, I always have luck with getting all the water out and then ill add my seasonings to water and let tofu suck that up while cooking, or if you do what he's done and coat with starch add a sauce/dry spice after it just turns out better but, I'm sure others could tell you way more than I.
This is the first recipe I made from this channel and wanted to share that my husband said this is the best crispy tofu he's ever had. I want to thank you for your passion and dedication of sharing Chef Lau's Cantonese recipes. I watch these videos not only for Chef Lau's erudite knowledge on Cantonese cooking and cuisine, but also it brings me back to the days when my dad also cooked Cantonese/Hakka cuisine. My dad passed away 12 years ago and I would have to try to mimic his cooking but I didnt take the time to jot down recipes or ask why a dish is prepared a certain way. Please keep the videos coming as this will preserve Cantonese cooking for many generations!
Boiling the tofu in salted water was an eye opener! Thank you for the technique!
I did not know To boil TOEFL and salted water. It was an eye-opener for me as well
I came here to say the same thing, holy crap this is gonna upgrade my vegan life a bunch
Boiling or steaming tofu makes the texture denser, this is similar method I use to make Indonesian food :)
I agree!! What's the difference with pressing and freezing with the boiling tofu?:)
That worked wonders. The texture is amazing
A bit of a warning for anyone who's trying this dish, It's addicting as hell, watch out. I've been taught how to make this dish around a week ago and now I'm stocking a lot of tofu just to make this dish DAILY.
breakfast, lunch, dinner, snack I can't get myself to stop making this dish. It's so simple, yet so flavorful and even more complete with hot rice my god.
What does it taste like? I have never eaten Tofu before but I'm about to start.
@@HyeonsikLi savory and a bit spicy (you can adjust the spiciness yourself tbh), eat it with hot rice
@@suluhwidyotomo7942 i will give it a try soon. Fried tofu looks way more appealing to me tbh
Well it’s scrumptious but who can eat deep fried food every day?
Well you’re probably not culturally Asian I guess
Thank you for the English subtitles and voice over. I tried to learn Cantonese from college office mates and failed miserably. Your dad is awesome for sharing his wisdom and for his joyful energy. You are awesome for the generous and skillful way you have presented this recipe. Thank you!
Italian professional chef here, I'm in love with Chinese cuisine and Daddy Lau is definitely my hero! He's my Bruce Springsteen of chinese cooking
I read it with Chef John's voice "after all, you're the Bruce Springsteen of Chinese cuisine !"
Your dad is a born teacher! I love how he speaks of the fundamentals of cooking as he cooks. This is the 3rd or 4th video of yours that I watched, and I remember that the first one also had moments like that. I love it when cooks teach about the why, not just showing us the how. Thanks so much! Also, your family is adorable. 😍
I made this last night and it was smashing good. I am once again mind-blown at how a simple method of preparing the tofu has such a profound impact on the outcome. I'd done many a fried tofu dish with the simple "dust in cornstarch then fry" and it was fine. This method though...it's not even a fair comparison. I had to take a taste bite of just the tofu, and I would eat it without any other preparation. It absolutely brought the tofu to life.
What is the seasoning mix?
Some super savory tips
Replace salt with good generous amount belacan (shrimp paste looks like a brick) in the water boiling tofu and let it marinade and cool down for couple minutes.
Crush Toast dried some belacan about a table spoon and mix it with flour. No salt needed belacan is salty enough
Your whole house will smell really fishy so make sure ventilation is good.
@@filipinocitizen5756It was a garlic salt and a ground black pepper
I love your dad and how great you bond. And how awesome he is to cook and also explain the process. My Dad passed away when I was 23, I am now 40. I cook for my Mum often, I will try to cook this dish. She loves Asian inspired dishes, with all the vegetables also. Just not spicy! Thankyou, another dish I can try and make for my family. EDIT: Also this looks like it can be Gluten Free. Unfortunately our family cannot eat gluten, so this will be an awesome dish! Thankyou Lau and family
I made this yesterday it was delicious. I did skip the blanching of the tofu as I was in a rush but still followed the techniques and got a lovely end result. I needed to swap out the cornstarch for rice flour as that was all I had. I tossed it in some chili oil just before serving and all my kids finished the pot! Thankyoufor this great recipe. it was such a light but flavorful meal.
I was having a bad day but seeing your family and Hong Doy loving the food is helping this crummy day out a lot. Thanks for the recipe Lau Clan!!
Hope you feel better :) from a stranger
Hope you having a good day
I'm pretty sure Hong Doy is part of his family.
@@jumpinjohnnyruss “Hong Doy loving the food”. Obviously he’s part of the family lol. This is why we need commas!
@@Talk2WandaVision a wwe
the best part of these videos is when you are asking dad questions, i've never once seen him not have a clear answer with a reason for why he is doing something. i don't even cook much chinese food and just those parts make it very interesting to watch. i love to watch someone with such a deep life experience explaining how they view something or why they view it that way. his views aren't mystical or tied to traditions he can't explain, when he explains them it seems like common sense.
to be really honest, I don't like tofu and deep frying is something i avoid doing at all costs, but i'll probably try making this.
This is the first video I've seen from your channel, and I loved it! I love your dad's style of explaining - all humility and passion for his craft and zero ego. And your family are so wholesome! Definitely going to binge watch a bunch of your content!
Really enjoy these cooking videos. My Dad worked in Chinese restaurants for many years and your dad reminds me very much of him, down to his expressions and descriptions of the techniques when trying to teach me when I was young. All the best.
thank you! Always wondered why my fried tofu was not crispy. Daddy Lau's techniques were an invaluable lesson to getting home cooked fried tofu on a par with what is served in restaurants. The Lau family's efforts to share Daddy Lau's legacy is working; you have helped us to serve better tasting/more authentic Chinese food at home. Love it!
I fcking love how you provide cooking summaries. This is like a video textbook. It's so idiot proof and I LOVE it
I really like the way you use English subtitles, talking through while your Dad cooking and also Summary in the end to make it easy for us. Cam Cam is quite adorable 😍 too
This was the very first tofu dish I ever tried to make and it turned out super yummy! I fell in love with fried tofu. I made some for my relatives when they were over and they loved it too. Eventho I barely cook, this was an easy-to-follow recipe that even I couldn't mess up! I plated it with steamed green beans and rice. I can't get enough of it!
Thank you for the guidance!
I absolutely love learning from your dad! He's calm and straight forward. And quick! I also love hearing his language. It's so good on the ears. You are so lucky to have him!!
Love fried tofu dishes, especially covered with sauce just before serving, but we only ate this sort of dish at restaurants bc my parents don’t know how to deep fry anything. Can’t wait to try this out! Love the format of your videos- very organized, and the summary at the end is nice.
Aloha from Hawai’i 🌺 This video is wonderful! I love tofu and could never understand when people tried to “ cover “ the “ no flavor “. Your father is the perfect chef for this recipe and your family makes me respect this video and recipe even more. All the best to you
Love the father/son collaboration! Great video and amazing looking recipe. Thanks for inviting us into your kitchen and sharing this, I can't wait to try it!
Thank you for featuring a vegetarian dish 🤩🤩🤩 Also really appreciate the amount of details you guys go into explaining the recipe and method!
You guys are absolutely a wonderful family. And Daddy Lau's Chef Skills are amazing and a true gift for everyone to enjoy and cherish. Great and Wholesome Channel!
Amazing! I really appreciate how you ask questions like what options could work instead of whatever ingredient, and talk about why certain steps are important!
I finally made this tonight and it's amazing! Even my picky daughter was asking for more. Thanks for showing us how easy great food can be to make.
that moment where Hong Doy gave a big "MMMMMMM" and everyone celebrates has 1000% improved my day
Tofu should be made as it’s own food group in my humble opinion.. so simple but yet can absorb almost any great sauces tastes 😋. Thank you Lau Family
Yes! Totally agree ❤️❤️
Nah, it's simply an ingredient that can be added to other dishes, nothing more.
@@primalconvoy good on your opinion 😉
Agree. Tofu deserves its own emoji! 😁
it at least has it's own mode in Resident Evil games
I love this! People always think tofu is this tasteless meat substitute that you need to make yourself eat. I make tofu for lunch daily by choice using similar recipes! Like fried tofu on white rice and a fried egg 💕It’s delicious!
We made this tonight, and it made my stomach so happy!!! Thank you for sharing!
The only feedback I have - I printed out the recipe while I was at work, skimmed over the ingredient list at the top, and only realized that while I was cooking I didn't have dried chilies. You may want to add it to the ingredient page on your website!
I always have trouble making this dish for my family. Now that I know the proper process, I will give it a try again this weekend. Thank you Chef Lau... you are simply the best! Who needs Yan Can Cook when we have Made with Lau.
Awww thank you Vitus! Hope your family loves it!!
Great teacher. Love your dad cooking.
I can't imagine how many people are going to end up amazing cooks due to your (and others) videos. If I had content this great growing up I would have been a lot better by now haha. Especially with recipes for some of my all time favourite dishes (this one is totally up there with Mapo Tofu)
I never thought about boiling with salt to help it dry out!! I always struggle to get mine dry enough to fry with such a crispy texture!
Thank you and thank your dad for showing us these tricks!
Love to see your Dad cooking and thanks for all the clear step-by-step explanation! 👍🏼
Hi Lau clan!! I will be trying this recipe with the extra flavours of chili and garlic! I usually make salt and pepper tofu and a trick with the flour dredging that really works well for me is using a ziplock bag, putting the tofu and flour in and shaking it, it's quite consistent!
I just made this and am still eating it and it's so good! I've tried making tofu recipes before and they were always so-so, but I knew when I saw this video, that this one would be a winner. I always got that "container" tofu aftertaste but I couldn't taste it when the tofu was prepared this way. Cooking and adding the leftover egg was also a nice addition! Thank you so much for sharing! As a Chinese adoptee, I thoroughly enjoy learning about Chinese food, especially with your educational excerpts!
Your dad's personality really reminds me of mine. Sadly, my dad passed away last year but these videos give me so much comfort.
I made this recipe this evening and it was a hit with my family and my teenagers! thank you again for your hard work to precisely detail the different steps.
This has always been my favorite dish to order at Chinese restaurants, and it's always the dish that gets finished first. My family is definitely going to try to make this this weekend. Thanks for this amazing video!
Another recipe where I have 99% of the ingredients in my house all the time. In this case tofu isn't always in my house because I never mastered how to cook it. I will be trying this recipe next since the Hot & Sour soup recipe turned out spectacular. These instructions are very easy to follow, so I guess I'll try this one over the weekend. Thank you so much for this video!
I come for the recipes and stay for the warm, family feeling. Beautifully cooked food, masterfully edited...these videos are always such a pleasure. And I learn so much!
Yeah, it si so nice all the family collaborating. Even the little one!
Another EXCELLENT Video. In it you mention considering offering a class on Chinese Cooking. YES! Please do! I have followed Many You Tube Video creators offering Asian Cuisine and find Che Lau's to be the BEST and easiest to follow! Thank you for sharing your wonderful culture through food!
OMG thank you so much for this recipe daddy Lau! I'm not vegetarian but this is so good, even if you don't care for veggies like my hubby, you will be hooked!
Watching the Made With Lau videos has made the texture of the recipes I make so much better, not only the flavor. The dishes taste so much more like the restaurant style food I am aiming for. Thank you, Lau Family!
Mine too
The baby's reaction is priceless. Love how dad patiently demonstrates and explains how to prepare the meal. This is the first time seeing your video. I like tofu but I normally buy it in the restaurant. Will try this at home, thanks for sharing.
By far, the best Chinese cooking video channel. 🏆 Simple, quick, concise, easy to follow. Good English and Mandarin subtitles. Good graphics. 👏👏👏
I love tofu in any preparation!! Fried gets extra points 🤗
I've never heard about the salted water boiling prior, it sure makes perfect sense! I've only found the freezing technique. For me I've fried many pounds of tofu and it's never anywhere near as delicious as getting it from a favorite place. Thank you! 🤗🌻❤👍✌
I am so looking forward to making this recipe. I never liked tofu when I was younger, but now I love it. Thank you once again Daddy Lau and Randy for sharing your wonderful recipes with us :)
Thank you for sharing your delicious recipes from Dad Lau. Adding summary for a quick reference is so helpful!
Yesssssss thank you for your service
I always struggle making this dish! But I'll try again tomorrow as it's one of my sister's favorites! Thank you 🥰
Yes, lol, this literally IS my favorite tofu dish. Salt & pepper style is delicious on almost anything but I think tofu really shows it off better than most meats. The consistency of the tofu in this dish is wonderful too.
Amazing thank you so much for the good recipes always i really enjoy!!!!!!
非常詳細的說明，謝謝
不要客氣，非常感謝您的支持！老劉㊗️您和家人健康快樂！
Your videos have become part of my weekend routine. Thank you very much for your recipes, Daddy Lau!
I love tofu as it is so nutritious. Thanks for sharing your recipe, and showing us your special techniques 😊
Nutritious and neutral flavored (so you can season it in anyway you like!)
非常感谢您嘅支持！老劉祝福您及家人平安健康！
Nothing is "nutritious" anymore after frying!
@@proudasiangirl576 it doesn’t loses nutrients, it just isn’t as healthy because of frying it
I’m so glad this was recommended to me! Thank you for sharing this recipe. I’m learning to like tofu and it’s so helpful to get tips from people who know what they’re doing
I tried the boiling in salted water and cornstarch breading for the tofu in creating my tofu sisig. I've never had a Tofu sisig this good. Thank you so much for the lesson 😊.
I grew up with a mom and pop cantonese restaurant in the neighborhood. My favorite were these fried tofus. After the dad retired, the restaurant closed, and I have never been able to find this exact dish. Thank you for sharing this! This is exactly like how I remember them! ❤️
It's extra special to see a parent cooking, you can feel the love going into it
I made this dish yesterday with a slight variation. I did everything that your dad did with the tofu including boiling it first. The only difference is my husband made a nice sauce with water, oyster and soy sauces. It was absolutely delicious and the tofu remained crispy! Your dad's way is the best way to fry the tofu! Thank you so much for sharing!
Thank you for sharing!❤
Thank you!!! That's my go-to appetizer and I'm glad I have the option to cook it myself.
Salt & Pepper Tofu - thanks so much for this amazing recipe. I love Tofu and in this dish it is the star of the show. Love, love, love your videos--so inspirational and educational. Love the history, too. Best always!
Love the video!! You and your dad are a great team!! Definitely will try this recipe!!! Thank you!!
Wow that looks delicious……Like the way you all put this video together with different generations involved🙏
One of my absolute favorite dishes. It's a staple dish to order whenever I go out to a Chinese restaurant and now I can make it at home. Thank you so much!
Me and my girlfriend just made it for her parents. We are all vegetarians so this was a perfect meal along with some chips fried in the same oil and some cavalero fried in sesame oil with sea salt and soy sauce. Thanks Lau for this recipe! You've put a smile on all of our faces!
Cavalero? Did you mean cavolo nero? I tried to find a Cavalero, but couldn't find a food item by that spelling. But, I found a dark, curly Italian kale called, cavolo nero. I was really curious because it just sounded so good.
@@stopcheatingconsumers9779 Oops! yes sorry, I always say it wrong :)
I made this tofu last night and it is EXCELLENT AND DELICIOUS! Yes it is our new favorite, boil for 2 minutes in salt water and it’s a game changer. Thank you, thank you, thank you! This is as great as our local Thai restaurant makes it! ❤❤❤❤
I happened upon this video this morning, and made this for lunch 😂 I've never prepared tofu like this before, and it was incredible. Thank you so much for sharing this information and technique!
My grandma passed away last year but due to covid 19, I wasn’t able to make it back to Hong Kong to see her.
My grandma loved food, her cookings always amazed me and for the longest time I want to document them exactly how you are doing it. Your dad definitely reminds me of my grandma. The way he speaks, the way he explained how to cook the dish & how he gets excited when the dish is done is the same as my grandma shouting out loud from her kitchen when the food is ready. I love seeing you guys eatting together and make conversations, this is how I would have imagined to do with my grandma.
Thank you so much for doing this & definitely keeping these receipts for my children as well! 💖
Oh gosh this was so delicious. You know it turns out delicious when the kids just keep shoving their chopsticks in their mouths and don't talk. We felt like we were back in Cheung Chau on a sunny Saturday. Thank you for teaching me this favourite. I made a mistake though and forgot to dip it in the egg even though I prepared it. So it was double coated. Don't give up if you make this mistake! It was still so good double crusted!
First video I see on your channel. I enjoy the genuine feel from it and from your family. Here I am wishing I could go to your place for the evening ahaha.
I was dying for salt & pepper shrimp but I try to be mostly vegetarian now. This weekend I'm definitely trying out this tofu dish with the boiling technique instead of pressing the tofu. Wish me luck!
Oh my gosh! This video is amazing and I'm still at the middle of it! Just with your father's techniques and the history part of the tofu! Thank you it is a pleasure to watch this!
What do you do with all the oil after frying?
This channel is so wonderful and makes me feel quite emotional! Thank you for sharing your cooking, culture, and family with us.
So appreciative of a Cantonese-speaking cook making Cantonese cuisine! Bravo! I always skip those cooking videos from cooks trying to make Cantonese cuisines when they are clearly not from the region. Authentic Cantonese cuisine rocks!
👋 thank you so much, I love how technical you teach that’s the way I learned better so I don’t waste time food and energy ❤
The reason I learn from this channel is because there's a lot of explanation for people who are still learning how to cook. Even if the question is simple, we get an explanation.
This looks so good. I haven't had much success cooking tofu. I am going to try your dad's cooking tips. Thank you for sharing this.
I needed to add, that was the cutest family scene at the end. 💖
Papa Lau is a national treasure. Really appreciate your videos. They are so well shot and easy to follow.
Hello! I love this father and son (whole family) team! I subscribed! Finally I’ll learn and eat and feed my kids with delicious Chinese food! I always order this tofu dish when we’re in a Chinese restaurant, its my favourite. You have a great adorable taster, Kenken! More power to you all!
I tried to make this dish for dinner last night and it was yummy delicious! Although it takes me some effort for someone like me who doesn’t cook often, but I think it’s definitely worth it! 😊
Mmmm this is gonna be our weekend treat here at my house, we always like to try a new recipe that may or not be the healthiest but that’s what the whole week is for!! 😆😝😍
Thanks! We have these ingredients here but we cook tofu completely differently from Chinese cooking. We usually eat tofu as "tokwa" (crispy hard tofu stir fried, or served tossed with rice vinegar, and onions), or as "tahô" (silken tofu eaten warm with tapioca pearls and sweet syrup as breakfast). I'll give this salt and pepper tofu a try. Cheers from the Philippines!
This was informative, easy to follow, and your family at the end just made me smile. 😁 Wonderful video!
While I sadly can't understand a word your father says, I still love listening to him speak. It's so calming and comforting.
id love to see how your dad would make la zi ji, the szechuan dish, sometimes just called chicken with szechuan peppers. its recently my new favorite dish and want to know any pointers he would give. Keep making great content!
It's my favourite dish too. I've also seen it being called chongqing chicken, or mala chicken, or hide & seek chicken, since towards the end of eating it people are basically hunting through a pile of chillies to find the last little bits of chicken and peanut. Amazing dish.
This was delicious, thank you!!
Very straightforward while keeping it super informative, great video thanks!
Will try this recipe out
I *love* salt & pepper tofu, and really almost any kind of fried tofu. it's underappreciated here in America, but thanks to folks like y'all and other Asian youtubers, we're learning how to cook it properly and how delicious it really can be! I've made it fresh several times, and IMO that's the BEST tofu -- you can eat it raw with just soy sauce and it's amazing. but it's a lot to clean up and cooked tofu is so good and easy to make; I eat it all the time.
+1 for salt and pepper squid!!
Can't wait for that recipe 🤩
Thanks, Bro. This is a clear and concise video. Your Dad seems like he really enjoys food and family. You're blessed. And I'm blessed to have found a great fried tofu recipe.
Wow - great recipe and video! Thanks to you and especially your pop!
Tofu is sooooo good as soon as you stop viewing it as a meat substitude and realise it is it's own thing, I need people here to understand that now
I was wondering why my fried tofu always came out bad. Now I see I need to boil it in salt first, before coating and frying. Learned something today. 👍🏽
It’s very good you preserve your dad’s masterpiece Of Chef, nowadays culinary techniques are a lot of them using short cut, not even in real Chinese cuisine using it. I really enjoy your videos as I also can speak a bit Cantonese 😊, so double dipped learning 👌🏼
❤❤❤Thank you Chef!!