The techniques you're showing us are just INCREDIBLE! There is no way anyone would not like tofu when prepared in such a cheffy manner! Anyways, sending the whole team LOADS of love! Stay positive and safe!
I was working at The Yard on lunch break. I saw a building with the sign Wicked kitchen. I couldn't believe it. I had no idea you live in Austin. I've been watching your videos for months. Small world.
Nice. Brother Chad Lives in ATX and that's where we do the Supper clubs wickedkitchen.com/events/#supper-club. D will come in for special occasions like Hot Luck.
Definitely trying this. I tried the slow roast celeriac cold cuts from your website (I was trying make a vegan style banh mi) and was pleased with how it came out, but it would be good to see a video of you making the cold cuts if you get the chance. Thanks for the awesome recipes.
Great vegan animal free recipe and it's ok to have a cheat day occasionally as long it's not eating animal products. This is my third year being vegan whole plant foods based and I love it.
Right on, David! We couldn’t agree more-as long as you’re not allergic to something, give yourself a delicious treat every now and then and don’t feel bad about it! 👍👍👍
Just made this and holy shit. Dude, D. This is the best tofu recipe period. Fatty juicy salty smokey crispy lux in everyway possible, welllll worth the time and very easy to do 4+ blocks at a time and stock up. Thanks man truly a recipe I'll cook forever 💪😩🤙
Saw the easter roast video from April before this one and instantly noticed the new decals/decor around the kitchen lol LOVE IT! Definitely need to try this recipe though, it looks delicious!
This looks really delicious derek. I got to buy the stuff to make this. No innocent animal was murdered for this recipe either which is good. The rice with the sweet chili sauce and then the tofu on top it all goes together well. Great video as always derek.
Ach it’s fine. He’s not said pig belly. Same as saying bean burger or mushroom scallops. One love No animal were harmed during the making of this video. Think about all the dead animals in your fuel tank. Ach no sorry to far. Stay safe. 💚💕
@@ThePled9e I think it's the "belly" part that is a little gross. We can associate "burger" with a shape... "belly" is always part of a living creature. Annnnyways
This looks amazing. We love your channel(you and your brother!). We tried the king oyster ''chicken'' with Indian subji (cashew onion korma for example) and it is absolutely wonderful and we would love to share with you how we did it and you could make it even better in a video!. (We added the mushrooms just before serving to keep the crispiness ) Also, better not to use soy milk as it ruins the nice taste (Soy cream is fine)
Yummmm this looks amazing. Technically, what does the confit do to the tofu? What's the difference between doing it this way vs just pan frying each side of tofu in the cornstarch mixture to get each side crispy ? Is it that slow cooking in oil makes the middle of the tofu more juicy / tender?
Try both ways, i have. this one is more decadent an infusing flavors rather than just chucking it on the fry pan. both are good just depends what ya wanna do.
Love the sign and the superhero logo. Fantastic recipe as always. Just wondering what hot pepper jelly is?, I live in Australia and want to make the cauliflower ribs but not sure if I can get that here
@@DerekSarnoChef So I can just blend Hot peppers and sugar together and make that on the stove from scratch and that would make the jelly, sort of like a sweet and sour sauce?. Could I get away with maple syrup instead of sugar?
This looks amazing, thank you so much for sharing an awesome recipe 😍 quick question: why is the tofu not submerged 100% in the confit oil? - a Rouxbe student
Can you add some seasoning to the oil while slow roasting to add flavor? I wanna make this into a Filipino lechon kawali and was thinking of adding garlic, bay leaves, and Peppercorn to the oil.
Here's a whole playlist (some, depending on your definition of 'breakfast' walk the line of 'dessert'): ua-cam.com/play/PLs4BDq9QT73rBc3cwckKs_yhGbUBYyYZy.html
Definitely prefer the name "sweet chili tofu" to "tofu pork belly". This has nothing to do with either pork or belly, which is a good thing. just nice slow-cooked tofu.
Robin S store bought or homemade works. we only used a lot of oil in this recipe and made the disclaimer. It’s what people want when they’re transitioning from animals to plants full time. I eat 80% healthy 20% Wicked and that keeps things right 👍🌱✌️
I guess since it's in the name you have to use the sweet chili sauce. I like that taste but that's way too much sweet for me. Love the look of that tofu.
Can you make this in large quantities and freeze it? Or does freezing ruin the texture? My experiences with freezing tofu have been very hit-or-miss, more often miss..Thanks a lot to anyone who can help me here!
Def make large amounts, i would and have it for the week. I'm not into freezing the tofu before cooking for texture. It is an added step i dont have time for and it is hit or miss as you say. I've not frozen this recipe though, it never lasts no matter how much i make.
man you totally are missing the point, why all the meat references? you are not going to change carnivores. i find meat product disgusting and off putting. stop the wicked healthy fake meat bullshit. i just dont get it if i wanted the taste of flesh i would just eat it.have a good day! peas and carrots
ricky wessel you do you. You don’t have to like everything if it doesn’t work for you move on. Check out this article as to insight into why we do what we do. uxdesign.cc/bleeding-vegan-burgers-design-skeuomorphism-881934b43d2c
It doesn't matter to the animals if it's a 'Diet or life style' or what we say and call a dish, to each their own, as long as they're not being killed is what matters to us. Whatever works to help people make the transition is the BEST method. I'm not asking anyone's permission. What we're doing and referencing works. If someone doesn't like it. Move on.
Well, I feel you. And I don't say I completely disagree. My aim is far from making you feel bad or anything against you personally. Even though "the words" are important, the mind set about being vegan and craving to eat "pork belly"ish dish are opposite things. I mean it should be... or not? it is not relative... Imagining a pig is slaugthered and it's belly chopped up into pieces for a huge BBQ party and while doing this, saying that "oh let's catch a similar taste, but let's not use animals and advertise it. I won't create a list of metaphors. Forgive me but my ethic instinct says this is hypocrisy. I am mostly mad at the "trendy" people who force you and others, for a transition like that. And is there any data? what is the transition acceleration, before and after these kinds of recipe names? And is there any data related to show "if this is extending or shortening the transition period? I want to believe there is a great plan behind this and rational proof for "the BEST method." but.. unlikely though. It feels like this is just an another content marketing. You are right to be mad, as I said I feel you. There is nothing against law of what you do. If you are running a youtube channel you should be more open minded for the criticisms and comments, both for the ones that make you happy and mad. And something from deep of my heart tells me what I am thinking is right! Never said you need anyone's permission, neither do I!
@@ERDEM_AYDIN Def not mad. We cut to the chase. Not much time for comments and we're not debating the topic, appreciate most perspectives. Check out this article for some good insight uxdesign.cc/bleeding-vegan-burgers-design-skeuomorphism-881934b43d2c?gi=7ac3e2f55921
I cut the chase also. Thank you for your attention and time, I mean it. I've read the article and it makes sense, like I said I don't say I completely disagree, but almost everything about this topic seems without many rational data and with many subjective ideas. Even though I hate to be seen that I am repeating myself, I still believe at least we can and we should name the recipes in a better harmony. I've checked your recipes on Tesco and they are brilliant, all of them, one by one.. Contents, names, methods.. Also I'd like to mention that I've tried the method for cooking oyster mushrooms between cast iron pans back in January. We, family and the guests loved it, we repeat it every so often. Thank you for documenting and sharing it. Please don't get me wrong, I am a supporter of what you are doing and I guess also what I am criticizing is clear. Cheers, moving on.
The techniques you're showing us are just INCREDIBLE! There is no way anyone would not like tofu when prepared in such a cheffy manner!
Anyways, sending the whole team LOADS of love!
Stay positive and safe!
Thank you! Happy to be of benefit.
I was working at The Yard on lunch break. I saw a building with the sign Wicked kitchen. I couldn't believe it. I had no idea you live in Austin. I've been watching your videos for months. Small world.
Nice. Brother Chad Lives in ATX and that's where we do the Supper clubs wickedkitchen.com/events/#supper-club. D will come in for special occasions like Hot Luck.
Definitely trying this.
I tried the slow roast celeriac cold cuts from your website (I was trying make a vegan style banh mi) and was pleased with how it came out, but it would be good to see a video of you making the cold cuts if you get the chance. Thanks for the awesome recipes.
Good call. Love those cold cuts. Will just need to be in more familiar surroundings.
Great vegan animal free recipe and it's ok to have a cheat day occasionally as long it's not eating animal products. This is my third year being vegan whole plant foods based and I love it.
Right on, David! We couldn’t agree more-as long as you’re not allergic to something, give yourself a delicious treat every now and then and don’t feel bad about it! 👍👍👍
Killin' it without the blood or death.
OMGoodness... I used to treat myself to the pork belly tacos at our local restaurant before I went PB. I can't wait to try this... it looks amazing!
Side note: you always want to wash your knife after sharpening
I have been waiting for this since you posted this on instagram!
So glad you like it! We just want to spread the love and show people as many plant-based ways to make delicious food as possible!
Just made this and holy shit. Dude, D. This is the best tofu recipe period. Fatty juicy salty smokey crispy lux in everyway possible, welllll worth the time and very easy to do 4+ blocks at a time and stock up. Thanks man truly a recipe I'll cook forever 💪😩🤙
Wicked! Glad you enjoy it. Thanks for commenting.
Love your more complicated/more steps involved recipes. 🙂👍
Love Hodo tofu! Love your videos. You are rockin' lock down. Thanks...definitely a special occasion dish.
Saw the easter roast video from April before this one and instantly noticed the new decals/decor around the kitchen lol LOVE IT!
Definitely need to try this recipe though, it looks delicious!
This looks really delicious derek. I got to buy the stuff to make this. No innocent animal was murdered for this recipe either which is good. The rice with the sweet chili sauce and then the tofu on top it all goes together well. Great video as always derek.
100% gonna’ to try this at home.!!!
you got this!
Same ♡
I've never had pork belly, but this looks scrumptious!
It's not worth killing for that's for sure. Enjoy this cruelty free deliciousness!
@@DerekSarnoChef I'm sure! I haven't had any animal product that was! Thanks for all you do!
I pulled out some tofu specifically for this recipe. Looks delish! 💜
you got this!
The words "Pork belly" induce an uneasy feeling for me, but this recipe does look yum! i biy a lot of tofu so maybe ill try this 😊
Ach it’s fine. He’s not said pig belly. Same as saying bean burger or mushroom scallops. One love No animal were harmed during the making of this video. Think about all the dead animals in your fuel tank. Ach no sorry to far. Stay safe. 💚💕
"Tofu tummy" ?
It makes me uncomfortable too! 😣
Curtis Stephens not actually sure what you mean Curtis. Have a nice day and be happy
@@ThePled9e I think it's the "belly" part that is a little gross. We can associate "burger" with a shape... "belly" is always part of a living creature. Annnnyways
Thank you for the naughty goodness Derek! 420 is a good temperature, yes Sir!!
You are welcome, and yes it is!!
So I have all of these ingredients and I intended to make the tofu with chili sauce so ...... Yes I will make this !
This looks definitely worth the time & effort to create. Thank you!
Looks great! Thanks for the video. ❤️
It's like tofu confit! haha loved it
wowwwwwww!!! i love this page! thank you for the recipe
Love how you plated this! Looks delish
Thanks, Laura!!
Thank you. I tried the pulled pork yesterday yummy thank you again
Love that pulled 'pork' recipe!
Don't mind me... just wasting my Saturday watching Derek cook.
I just found your channel last night and I'm LOVING it! On this recipe do you press your tofu first or just straight out of the package?
I know this is late but they pat it dry but don't press it in this recipe
Sounds so good. Will have to make this
Looks and sounds UNREAL 🤤
It's a real treat!!
This looks amazing. We love your channel(you and your brother!). We tried the king oyster ''chicken'' with Indian subji (cashew onion korma for example) and it is absolutely wonderful and we would love to share with you how we did it and you could make it even better in a video!.
(We added the mushrooms just before serving to keep the crispiness ) Also, better not to use soy milk as it ruins the nice taste (Soy cream is fine)
Thank you!
I REALLY wanna try this! Such a long process though haha
Absolute Rocker recipe .Wholesome perfect meal .
What u did with tofu qas 👌👍💚💚💚
Would cutting the tofu in slices BEFORE roasting in oil give it some more flavour? Wondering if it’s worth the try.
Masterpiece! Thank you.
Thank you!!
This tofu ain't messing around. Will have to try this!
It’s so worth the time it takes!!
Yummmm this looks amazing. Technically, what does the confit do to the tofu? What's the difference between doing it this way vs just pan frying each side of tofu in the cornstarch mixture to get each side crispy ? Is it that slow cooking in oil makes the middle of the tofu more juicy / tender?
Try both ways, i have. this one is more decadent an infusing flavors rather than just chucking it on the fry pan. both are good just depends what ya wanna do.
looks amazing!!!
Good Lawd😁😋 looks delicious.....i would love to see eggplant lasagna.
Looks YUMMY!!!
Love the sign and the superhero logo. Fantastic recipe as always. Just wondering what hot pepper jelly is?, I live in Australia and want to make the cauliflower ribs but not sure if I can get that here
Imagine a jam made with hot peppers and sweet sugar and thats it. You can use whatever sauce you like most. it's about the technique.
@@DerekSarnoChef So I can just blend Hot peppers and sugar together and make that on the stove from scratch and that would make the jelly, sort of like a sweet and sour sauce?. Could I get away with maple syrup instead of sugar?
@@DerekSarnoChef ok I found some recipes on Hot pepper jelly, I can do that or the smoky BBQ sauce.
This looks amazing, thank you so much for sharing an awesome recipe 😍 quick question: why is the tofu not submerged 100% in the confit oil? - a Rouxbe student
You can. do however you like we didnt want it tipping out of the pan and leaving the bit of skin showing helped forma a nice outer crust.
do you have to wash the knife after sharpening? or is that just an ol wives tale? thanks x
Giving it a quick edge isn't proper sharpening and it's always good to wipe it down everything. Clean and orderly is the way.
Totally making this. Could’ve some metal fibers land on the onion or the cutting board? Wouldn’t hurt anyone I assume.
RIPPIN HOT!
2:54 The perfect temperature to heat your pan to
This looks good, but I don't use oil. How would I make this if I'm not using "oil?" Could I use an air fryer?
What did baking the tofu in oil do for it? Did it change texture ? Absorb the oil?
Looks great, but I don’t like to spend that much time to make a meal. I like your quick recipes.
Can you add some seasoning to the oil while slow roasting to add flavor? I wanna make this into a Filipino lechon kawali and was thinking of adding garlic, bay leaves, and Peppercorn to the oil.
can you guys do some breakfast stuff?
Here's a whole playlist (some, depending on your definition of 'breakfast' walk the line of 'dessert'): ua-cam.com/play/PLs4BDq9QT73rBc3cwckKs_yhGbUBYyYZy.html
Definitely prefer the name "sweet chili tofu" to "tofu pork belly". This has nothing to do with either pork or belly, which is a good thing. just nice slow-cooked tofu.
Did you make the sweet chili sauce or purchase it? You use a lot of oil in your recipes, how do you stay so trim?
Robin S store bought or homemade works. we only used a lot of oil in this recipe and made the disclaimer. It’s what people want when they’re transitioning from animals to plants full time. I eat 80% healthy 20% Wicked and that keeps things right 👍🌱✌️
@@DerekSarnoChef Thank you. The recipe sounds and looks delicious.
Recipe wishlist: Lemon merengue!! Boston cheesecake :).
ooh a dutch baby pancake that looks like an actual one...
I wanna make bao buns just for this!
I guess since it's in the name you have to use the sweet chili sauce. I like that taste but that's way too much sweet for me. Love the look of that tofu.
Use whatever sauce you like. Love a good Sweet/spicy chili sauce!
Can you make this in large quantities and freeze it? Or does freezing ruin the texture? My experiences with freezing tofu have been very hit-or-miss, more often miss..Thanks a lot to anyone who can help me here!
Def make large amounts, i would and have it for the week. I'm not into freezing the tofu before cooking for texture. It is an added step i dont have time for and it is hit or miss as you say. I've not frozen this recipe though, it never lasts no matter how much i make.
@@DerekSarnoChef XD Thank you!
Just make an appointment with me to do this at a vegan potluck. Okay already?
Is the recipe written anywhere ?
Sarno bros 🙌🏼🙌🏼🙌🏼
Was the tofu pressed first?
Nope we don't tend to press tofu. Just buy extra firm.
Is there a printed recipe somewhere? This looks amazing.
We’ll get that posted asap. I’ll let you know when it’s ready!
Wicked Healthy awesome. Thanks!
I wince at the mention of pork belly. I wish it wasn’t called this
Is that an Animal Bikes shirt...?
Can I put them in tacos?
Looks delicious, however way to much oil to be healthy.😥
Julie Johnson yea no kidding. That’s why we wrote the disclaimer we’re not always healthy. We’re human. It’s about not eating animals for us 👍✌️
@@DerekSarnoChef ... There ya go! But for some people it's both!✌️😁
Please make fish and chips with celery root!!! Or something that isn't tofu Haha
4 hours flipping every 30 mins wtf
It is tofu belly not pork belly. The title should reflect what it actually is.
You call it what you want and I'll do the same. thanks!
man you totally are missing the point, why all the meat references? you are not going to change carnivores. i find meat product disgusting and off putting. stop the wicked healthy fake meat bullshit. i just dont get it if i wanted the taste of flesh i would just eat it.have a good day! peas and carrots
ricky wessel you do you. You don’t have to like everything if it doesn’t work for you move on. Check out this article as to insight into why we do what we do. uxdesign.cc/bleeding-vegan-burgers-design-skeuomorphism-881934b43d2c
@@DerekSarnoChef are the sarno brothers vegan ?
ricky wessel yes of course.
Being vegan is not "a diet type", it is a MIND SET.. "Pork belly" and "Vegan" definitions are not fitting in the same sentence unless it is a protest.
It doesn't matter to the animals if it's a 'Diet or life style' or what we say and call a dish, to each their own, as long as they're not being killed is what matters to us. Whatever works to help people make the transition is the BEST method. I'm not asking anyone's permission. What we're doing and referencing works. If someone doesn't like it. Move on.
Well, I feel you. And I don't say I completely disagree. My aim is far from making you feel bad or anything against you personally.
Even though "the words" are important, the mind set about being vegan and craving to eat "pork belly"ish dish are opposite things. I mean it should be... or not? it is not relative... Imagining a pig is slaugthered and it's belly chopped up into pieces for a huge BBQ party and while doing this, saying that "oh let's catch a similar taste, but let's not use animals and advertise it. I won't create a list of metaphors.
Forgive me but my ethic instinct says this is hypocrisy. I am mostly mad at the "trendy" people who force you and others, for a transition like that. And is there any data? what is the transition acceleration, before and after these kinds of recipe names? And is there any data related to show "if this is extending or shortening the transition period? I want to believe there is a great plan behind this and rational proof for "the BEST method." but.. unlikely though. It feels like this is just an another content marketing.
You are right to be mad, as I said I feel you. There is nothing against law of what you do. If you are running a youtube channel you should be more open minded for the criticisms and comments, both for the ones that make you happy and mad. And something from deep of my heart tells me what I am thinking is right! Never said you need anyone's permission, neither do I!
@@ERDEM_AYDIN Def not mad. We cut to the chase. Not much time for comments and we're not debating the topic, appreciate most perspectives. Check out this article for some good insight uxdesign.cc/bleeding-vegan-burgers-design-skeuomorphism-881934b43d2c?gi=7ac3e2f55921
I cut the chase also. Thank you for your attention and time, I mean it. I've read the article and it makes sense, like I said I don't say I completely disagree, but almost everything about this topic seems without many rational data and with many subjective ideas. Even though I hate to be seen that I am repeating myself, I still believe at least we can and we should name the recipes in a better harmony.
I've checked your recipes on Tesco and they are brilliant, all of them, one by one.. Contents, names, methods.. Also I'd like to mention that I've tried the method for cooking oyster mushrooms between cast iron pans back in January. We, family and the guests loved it, we repeat it every so often. Thank you for documenting and sharing it. Please don't get me wrong, I am a supporter of what you are doing and I guess also what I am criticizing is clear. Cheers, moving on.
Disgusting