I used to get this all the time at a karaoke bar in Hawaii. Talk about nostalgia! I completely forgot about this and can't wait recreate a taste from my youth
I made this tonight and one word and one word only said several times ….. WOW WOW WOW WOW WOW WOW WOW. Keep the fantastic recipes coming. Many thanks from one very happy person in Melbourne, Victoria, Australia 🇦🇺
It's really true... tofu is just the most amazing canvas onto which you can really play with flavour and texture. You did it beautifully Marc! I love them with the finish of sesame seeds as well. Brilliant technique my friend!
Back making this again for dinner. I'm a potato starch adherent now, thanks to you!☺ Got my 3S bottle in the fridge, too. Your tofu dishes are the BEST!🤍
Looks so delicious! I usually use corn starch, but I'm going to try potato starch next time. I'm always surprised how little sauce is left in the pan; not much left to pour over rice. I will usually go back and cook some more sauce to serve on the side. Still haven't set up my bulk Teriyaki bottle. Thanks for the reminder!😊
With few exceptions I find that potato starch is better than cornstarch (for frying, thickening, binding, and coating). The exceptions are when you need something to gel at a really low temperature (like custard), and when you need the gel to be stable at very high temperatures (in which case I use modified Cornstarch a.k.a. ClearJel). As for the amount of sauce, I think this is a difference between Japanese-style teriyaki and American style. In Japan the sauce is thickened through caramelization of the sugar so it is super concentrated (and pretty salty) so it doesn't lend itself as well to being poured over rice. For rice, a sauce that's reduced a little less thickened with a starch slurry might work better, but if you have a system that works, then I say stick with it😉
@@NoRecipes I just go back into the same pan with some more 3S and reduce it a bit. My daughter doesn't like extra sauce, but my husband does. It's nice that the sauce stays with the food; that potato starch coating works like a sponge! BTW, my husband loved the Agedashi Tofu! I wasn't expecting that he would enjoy it so much. I still need to perfect my frying skills, though. Half of them broke in the fryer. Guess I'll have to keep making it!😁
Oh my goodness, this looks so good. The sunrise kept me from your video premiere this morning and I’m so sad because this will be delicious. I was shopping at an Asian grocery store today and after looking at my ingredients the lady asked if wanted tofu and I said no… Imagine how upset I am now! 😅😂😂😂 Take care Marc, Annette🌺
Watching the sunrise is definitely worth missing the premier for (no 2 have ever been quite the. same in my experience)! There will always be another chance to buy tofu😆
It will work for helping the sauce to stick, but it won't have the same texture or sheen. Potato starch is just starch (it's had all the other components of potatoes removed), so it creates a different coating from flour (which is ground wheat, which includes starch, protein, and a bunch of other components).
Do you mean the 0.04 grams listed in the nutritional information on the website? The software used to calculate the Nutritional Facts probably has to generalize that some people will use cooking oil which contains some trans fat. If you use oil that doesn't have any trans fat, then the quantity won't be accurate. Since trans fats come from hydrogenated oil, just don't use that kind. I have to admit when I saw your question I wondered if heating the oil was the cause of such a tiny amount, but the most recent research shows that heating oil to cook in doesn't form trans fat. Hope you enjoy this!
What @kathcares said makes sense. I do indeed have a service that calculates nutrition information and they do it off of general categories of products (i.e. vegetable oil, firm tofu, etc) not a specific brand of product. This means the numbers aren't going to precise. I avoided including nutrition information on my recipes for a long time because of this, but the demand was overwhelming and this is the only practical way of adding the information.
It’s unfortunately not reliable… these numbers are upped ( not by you!) And usually years old. Even in the Netherlands we use numbers issued by the USA. If you have the time, dive into nutrient depletion in vegetables and fruits over the last 70 years… You’ll be astounded! Thanks for your reply and good luck!
Cooking and romance both take a lot of hard work and practice. When you get it right, it can be Glorious. When you F*ck Up, you can lose your house!😯❤🔥🔥🏠
@@kathcares I know allllll about the, "I'm gonna lose my house!" stuff. Groaaaaaaan...lol As Marc already knows, I'm much happier now though! I'll stop here, so I don't go into a tirade...haha
I used to get this all the time at a karaoke bar in Hawaii. Talk about nostalgia! I completely forgot about this and can't wait recreate a taste from my youth
That's such a random place to have tofu teriyaki😄 Thanks for sharing!
I made this tonight and one word and one word only said several times ….. WOW WOW WOW WOW WOW WOW WOW. Keep the fantastic recipes coming. Many thanks from one very happy person in Melbourne, Victoria, Australia 🇦🇺
I'm so happy to hear you enjoyed it Jan! ☺️
Love your enthusiastic 🎉thanks for the help
You're welcome!
This looks delicious! I'm going to try this recipe with some chickpea tofu. Thanks for posting!
Thanks! I hope you enjoy it!
Lucky to have you chef 🦸❤️❤️❤️
Thanks! I'm lucky to have you as a viewer😊
It's really true... tofu is just the most amazing canvas onto which you can really play with flavour and texture. You did it beautifully Marc! I love them with the finish of sesame seeds as well. Brilliant technique my friend!
Thanks Susan! The sesame seeds add a nice texture and when they're added at the end.
Great recipe. I made it now enjoying it with rice and sake.
Hahaha that was quick! I'm glad to hear you enjoyed it😄
I will try this, thanks for the recipe
You're welcome! I hope you enjoy it!
Thank You,Delicious ❤️
You're welcome!
Thank you!
Wow, it looks so tempting and delicious
Thank you!
Back making this again for dinner. I'm a potato starch adherent now, thanks to you!☺ Got my 3S bottle in the fridge, too. Your tofu dishes are the BEST!🤍
Thanks Kathy! You have such a well stocked pantry!
Deliziosa ricetta bravo come sempre 👍😋👍
Grazie!
Made this dish for dinner this week and of course it was delicious 😋 thanks for the idea 💡 🫶🏽
You're welcome Michelle, I'm happy to hear that you enjoyed it!
Nice one, Marc!! We have a bottle of teriyaki in the fridge because of you :))
All the best in 2023 !!
Cheers J&C 🌱🤜🤛
Thanks guys! Hope this gives you another use for the sauce😉
Awesome job as always, broski! Otsukare sama!
Thanks man! It makes good otsumami too😉
Oh this is good! I can use this for the vegan kitchen, I will get into it, thanks!
You're welcome! I hope everyone enjoys it😄
@@NoRecipes if they don't I will beat them up 🤣
Looks so delicious! I usually use corn starch, but I'm going to try potato starch next time. I'm always surprised how little sauce is left in the pan; not much left to pour over rice. I will usually go back and cook some more sauce to serve on the side. Still haven't set up my bulk Teriyaki bottle. Thanks for the reminder!😊
Same here!
With few exceptions I find that potato starch is better than cornstarch (for frying, thickening, binding, and coating). The exceptions are when you need something to gel at a really low temperature (like custard), and when you need the gel to be stable at very high temperatures (in which case I use modified Cornstarch a.k.a. ClearJel). As for the amount of sauce, I think this is a difference between Japanese-style teriyaki and American style. In Japan the sauce is thickened through caramelization of the sugar so it is super concentrated (and pretty salty) so it doesn't lend itself as well to being poured over rice. For rice, a sauce that's reduced a little less thickened with a starch slurry might work better, but if you have a system that works, then I say stick with it😉
@@NoRecipes I just go back into the same pan with some more 3S and reduce it a bit. My daughter doesn't like extra sauce, but my husband does. It's nice that the sauce stays with the food; that potato starch coating works like a sponge! BTW, my husband loved the Agedashi Tofu! I wasn't expecting that he would enjoy it so much. I still need to perfect my frying skills, though. Half of them broke in the fryer. Guess I'll have to keep making it!😁
Dang another hit! Def. Going to give this a shot
Thanks, I hope you enjoy it!
Oh my goodness, this looks so good.
The sunrise kept me from your video premiere this morning and I’m so sad because this will be delicious.
I was shopping at an Asian grocery store today and after looking at my ingredients the lady asked if wanted tofu and I said no… Imagine how upset I am now! 😅😂😂😂
Take care Marc,
Annette🌺
Watching the sunrise is definitely worth missing the premier for (no 2 have ever been quite the. same in my experience)! There will always be another chance to buy tofu😆
I love cooking with tofu!
It's one of my favorite proteins!
Drooling now Chef 😅
😄
Marc that looks Delicious and we have tofu 😀😀🤗🙏 Kendra
Thanks Kendra, I see tofu teriyaki in your future🔮😆
Thanks for the great recipes! Is corn starch an acceptable substitute for potato starch? And, if not why. Thank you.
Ah I found the reason in past comments. Cheers
👍🏻👍🏻
Can I use flour?
It will work for helping the sauce to stick, but it won't have the same texture or sheen. Potato starch is just starch (it's had all the other components of potatoes removed), so it creates a different coating from flour (which is ground wheat, which includes starch, protein, and a bunch of other components).
@@NoRecipes oh ok thank you 🙏
Where does the transfat come from????
Do you mean the 0.04 grams listed in the nutritional information on the website? The software used to calculate the Nutritional Facts probably has to generalize that some people will use cooking oil which contains some trans fat. If you use oil that doesn't have any trans fat, then the quantity won't be accurate. Since trans fats come from hydrogenated oil, just don't use that kind.
I have to admit when I saw your question I wondered if heating the oil was the cause of such a tiny amount, but the most recent research shows that heating oil to cook in doesn't form trans fat.
Hope you enjoy this!
Thanxz! 👍🏼
What @kathcares said makes sense. I do indeed have a service that calculates nutrition information and they do it off of general categories of products (i.e. vegetable oil, firm tofu, etc) not a specific brand of product. This means the numbers aren't going to precise. I avoided including nutrition information on my recipes for a long time because of this, but the demand was overwhelming and this is the only practical way of adding the information.
It’s unfortunately not reliable… these numbers are upped ( not by you!)
And usually years old.
Even in the Netherlands we use numbers issued by the USA.
If you have the time, dive into nutrient depletion in vegetables and fruits over the last 70 years…
You’ll be astounded!
Thanks for your reply and good luck!
Muito bom! Deus te abençoe poderosamente em nome de Jesus!
What frying pans do you use
www.amazon.com/shop/norecipes/list/2IYBY7FNAIIRL?ref_=aip_sf_list_spv_ofs_mixed_d
Likes 225👍🤩🥰
2nd best method …tofu in the good ol’ air fryer, easy, lazy.👍
How do you glaze it in an air fryer?
"Don't take it too far, or it'll be bitter." Sounds like what happened with me and my ex...lol
Cooking and romance both take a lot of hard work and practice. When you get it right, it can be Glorious. When you F*ck Up, you can lose your house!😯❤🔥🔥🏠
@@kathcares I know allllll about the, "I'm gonna lose my house!" stuff. Groaaaaaaan...lol
As Marc already knows, I'm much happier now though! I'll stop here, so I don't go into a tirade...haha
@@kathcares Dayum, you a real one, Sistah! hahahahaha!
@@kathcares Just getting over a cold, actually...
@@kathcares Thunderjack just sent me a text, saying: "Make that bug your bitch!" hahahaha