I enjoy your show so much, Lisa! I am 73 years old and I have been vegan for over 20 years. I would never predicted that vegan foods would undergo such a dramatic revolution. I have never enjoyed food so much! All of your recipes taste fantastic! I am so grateful and enjoy your breezy, light hearted sensibility. I look forward to all of your recipes and I have tried most of them. I wish you continued success. I also like your vegan Vietnamese cuisine.
You need to start freezing your ginger so it doesn't go bad! I just freeze the whole piece and straight from the freezer you can grate it. It tastes fresh everytime.
I Buy Ginger and GArlic grade it both and put it into icecobe trays i have tiny ones for 50 pcs all 1x1 cm wenn they frozen i pop them into a box and repeatXD
There's nothing wrong with them being obsessed with healthy vegan eating. This type of food she's making, should be eaten in moderation either way, it's not healthy.
Wonderful demonstration- thank you so much. I’m 78 and been a vegetarian for many years. We’re so lucky to have so many delicious choices today and so many awesome cooks sharing their recipes for us to try!
We did the air fry version & it was DELICIOUS!!! The texture, the flavors, everything was spot on! We made it with Egg Foo Young (veganized) and cauliflower un-fried rice. What a hit. There wasn't much in the way of leftovers but it was just as good the next day. Thank you so much for the inspiration! 🤗
I stored ginger in room temperature, away from direct sunlight and well ventilated space just like potatoes, garlic, onions etc. It is still good even like one month later. Ginger is a live root so it will sprout shoots and shrivel up as time goes by. As long as it is kept dry, it won't rot or develop mould. The skin on the cut portion will dry up and form a crusty skin, kinda like it's healing itself. Try it!
Hooray for UA-cam's algorithm that sent me here! You are a crack up. It is refreshing how you don't take yourself too seriously, and you obviously enjoy tossing a few ingredients into a pot and coming up with a delicious meal. I love soy curls, so I will definitely try this recipe!
My first time watching ur channel and I absolutely love ur personality. U are so down to earth and hilarious. U make cooking super fun. Thanks so much for this receipe. Im gonna give it a try.
Cooking the soy curls in this way (and with the sauce) was such a hit for my husband and I that the rest of the soy curls have been "betrothed" for this recipe only. The only modification I made was adding some steamed broccoli to the curls as I was mixing the sauce through. Delicious! A must try!
Yooooooooooooo what da hippo !?!? I just made this and oh my God this is literally the most delicious recipe ever.... I was skeptical to be honest but omg them curls are the bomb. And omg this whole lifetime I never knew fried ginger is the best secret weapon to a stir fry 😋
Just ordered some soy curls. Cant wait to try! Slowly moving to vegan here. So glad you make "normal" not overly healthy vegan food. Man your stuff and Cheap Lazy Vegan is the BOMB!
I started working at P.F. Chang’s about 5 months ago and have recently started on the cook line from doing prep. Generally speaking my preference is the “stock velveting” which is a slower cooking at 300* and the meat retains the marinade, but doesn’t have that fried or battered outside. Again, all preference. But my “go to” now is basically a very natural meat with the stir fry sauce. It’s really good that way.
I keep a hand of ginger in a baggie in the freezer and grate as needed so it never goes bad. I also like to have some sliced ginger very small sticks in baggie in freezer for when I need it.
Girlfriend, why am I just finding your channel? I’m newly pescatarian (2 months in) and was craving beef, beef and more beef. I mean craving my favorite beef dishes, beef and broccoli and Mongolian beef. I just paused your video and ordered soy curls, but I went with Butler Foods, easier to find in US. Thank you so much 🥰
I found this video and channel when trying to figure out what to do with soy curls. I just made this for supper tonight and it was delicious! I didn't have dark soy sauce and I did double the sauce recipe because we like things extra saucy. I will definitely make this again and I subscribed!
Delicious recipe, thank you very much! I made it for dinner and we enjoyed like in restaurant.😎 I baked soy peaces in oven. And a nice hack: I fried ginger slices in a coconut oil till crispy, then removed it, made the dip, and added crispy ginger slices at the top of the dish. Yammy!
I just made this after months on debating the cost of soy curls and omfg I'm so in love. I fried it this time to try the recipe as it is. It's incredible. I'm gonna try baking them next instead and hopefully the texture matches
Heard a tip on the Rachael Ray show years ago to freeze your ginger. I’ve been doing it ever since. Never goes bad and always have some when I need it.
Just a tip for the ginger. Buy your ginger, wash it, break into thumb size pieces, and put it in a ziplock freezer bag and place in freezer. Then, when you need some for a recipe, take out a piece, grate what you need, and put what you don't use back in the freezer. It freezes surprisingly well, and you will always have ginger available without it going bad.
Terrific video! Keep in mind that Soy Curls are not the same as TVP. Soy Curls are a whole food (whole soy beans), non-gmo, and are the proprietary product of one company only, Butler Foods. TVP is made from de-fatted soy beans, so is not a whole food, is sold in both gmo and non-gmo versions, and is produced by many different companies world wide. Thanks for the great recipe! 😊
Hey have you tried double coating the soy curls? Basically do the step you did, but afterwards spread them out on a tray and let them set in the fridge for 20 minutes, then recoat. This helps keep them from sticking.
I live in Michigan we have several Asian markets here am going this morning to het the curls and I actually have the rest because I cook Asian wings a lot lol Thank you for this video
Homies, always freeze your ginger. The flavour holds up basically perfectly, and you can get those huge bags of ginger for cheap then you're good to go for months-a year depending on how much you use ginger :)
I made it last night when I got home from work, didn’t have mushroom broth powder so I used better than bouillon veggie from Walmart and damn! Magic happened!!
Ok you’re too cute! Love your personality! I had ordered soy curls about 2 years ago. I didn’t really know what to do with them. Ended up using some and throwing the rest out 🤦♀️. I just recently decided to try them again and found so many vegans sharing great recipes . I can’t wait to try yours. This looks amazing!
Looking at them straight out of the oil made me think of fried clam strips....I wonder if some Nori powder and Old Bay seasoning would give it that seafood flavor. 🤔 Great video and recipe BTW 👌.
Thanks for this delicious recipe Lisa! I've made a similarly flavoured dish without deep frying using Yves ground round as the protein component. Another option if you don't have access to 'soy curls,' search out TVP chunks. TVP = Textured or texturized vegetable protein. In Vancouver you may find at Famous Foods on Kingsway. For best results ALWAYS squeeze out the liquid after re-hydrating!
Haha this is amazing timing! Bought my first bag of soy curls thinking “hmm what do I do with this” and then you share this video! Can’t wait to try!! thanks so much Lisa 😍😍
These look similar! allmallshop.com/en/organico-it-s-soya-good-soy-chunks-150g.html?gclid=CjwKCAjwrcH3BRApEiwAxjdPTWxy1fx2TLaAwDNUw6avYgWxNs72Ws7DpiR3dDTq9beix2s4k3A3LRoC0nMQAvD_BwE
Hell yes!!!!! Friday night with Lisa. Now that’s a good time. Yesterday Janelle made Pie. This is making lockdown easier. Yep I said lockdown. 🤪 Thank you!!! And keep up the great work. 🥰
Thank you for sharing your cooking skills. I have been vegan since the 70s and soy curls is a relatively new addition to my diet. Any additional details you can add if you bake instead of deep fry the curls? i.e. temperture, time and best oil etc.
I love your videos, especially your cooking ones. You are so entertaining! Just looked at the recipe and confirmed I have everything except dark soy sauce. It's about to go doooowwwnnn. 🍛🥬🥢😋
Have you considered getting a deep fryer? It's SO much easier to cook with. Thermostat knobs, simple lift out baskets, lid to avoid splashing oil. They're kind of a pain to clean, though.
@@Thevietvegan Neither do I! My apartment has a tiny kitchen but I said space be DAMNED and got one anyway, haha. Now I keep the fryer on the counter and the tupperware on top of it when not in use. I can't get a toaster now - no space! One of these days I'll get a bigger home. :-P
seeing this now. i followed a different recipe (not yours) and it only said to drain the soya curls not press out the water so my recipe did not come out as expected. i will try your recipe next time.👍🏿 and you are not weird at all.
I'm from Mongolia and just literally googled wtf is Mongolian beef. Found out that it is Chinese dish originally from Taiwan lmao, have no idea why those guys named it "Mongolian Beef" cuz here "Mongolian beef" is a whole different thing lol. Anyways new good stuff, thank you!
YEAH when i was researching I could only find Taiwanese sources (which makes sense) but it was all called Mongolian beef so I was like......I guess.... I call it that..?
Lemon chicken with soy curls please!!!! I am fairly new in my vegan journey. My body is so much happier. I have Armenian heritage and I will be trying my old school recipes with plant-based ingredients.You have inspired me!
@@carolmiller5058sorry, I only just read your comment now coming back again to this recipe! I've since discovered "Vincent Vegetarian Vegan Soya Twists" at Asian Groceries and "Nutrela Soya Chunks" at Indian Groceries which are both only about $3 here in Melbourne/online and are pretty similar. I don't remember/ can't find the soy curls website anymore 😅
Bring your clumpy friends 😂😂😂😂😂 so fun to watch you as always Lisa. Btw, if you like a little twist you could also add dried whole chillis to that sauce it'll give it some zing
I think I have that flatten square TVP you are talking about. Honestly I thought I was going to like it but it’s not the same. I have these shriveled bean curd that look like dehydrated cheetos and found it works a lot better in cooking. The bigger one holds the liquid differently when I cook it, I might be doing it wrong
I enjoy your show so much, Lisa! I am 73 years old and I have been vegan for over 20 years. I would never predicted that vegan foods would undergo such a dramatic revolution. I have never enjoyed food so much! All of your recipes taste fantastic! I am so grateful and enjoy your breezy, light hearted sensibility. I look forward to all of your recipes and I have tried most of them. I wish you continued success. I also like your vegan Vietnamese cuisine.
Shut up, I just finally ordered soy curls. Now I can't wait to receive, I'm totally gonna try this!!!!
hahaha i would be honoured if you tried it :D i cannot stop eating soy curlsssssssss
We don't have soy curls in the UK and it costs so much on ebay/amazon 😭
@@rekkhar8766 They're sold in holland and barrett :) just called 'soya chunks' and have a different shape but its the same thing :)
Us too, gonna make it that is. Soy chunks here in the UK.
We want curls! 😁
Rekkha R I use a company online called Sous Chef and they sell soy twists which are awesome and not expensive at all. You should check them out
You need to start freezing your ginger so it doesn't go bad! I just freeze the whole piece and straight from the freezer you can grate it. It tastes fresh everytime.
but then it's so cold to hold it XD
I buy a big piece & grate it & freeze it flat so I always have 'fresh' ginger.
I Buy Ginger and GArlic grade it both and put it into icecobe trays i have tiny ones for 50 pcs all 1x1 cm wenn they frozen i pop them into a box and repeatXD
Me too. I also do that with fresh turmeric
Great tip thank u. I forever waste mine too. Never again 🙌
a vegan who actually makes delicious looking food instead of being overly obsessed with everything being "healthy". Appreciate it!
There's tons of vegan channels like that lol. Where have you been? Do you need a list of them?
We gotta keep that reputation of health tho
@Adam A. Well when you like the food you eat you don't need a cheatmeal. I can't imagine eating only chicken rice and steamed veggies every day lol
There's nothing wrong with them being obsessed with healthy vegan eating. This type of food she's making, should be eaten in moderation either way, it's not healthy.
@@Mindyobusiness89 there's nothing wrong with it but it's nice to see channels who aren't
Wonderful demonstration- thank you so much. I’m 78 and been a vegetarian for many years. We’re so lucky to have so many delicious choices today and so many awesome cooks sharing their recipes for us to try!
We did the air fry version & it was DELICIOUS!!! The texture, the flavors, everything was spot on! We made it with Egg Foo Young (veganized) and cauliflower un-fried rice. What a hit. There wasn't much in the way of leftovers but it was just as good the next day. Thank you so much for the inspiration! 🤗
I stored ginger in room temperature, away from direct sunlight and well ventilated space just like potatoes, garlic, onions etc. It is still good even like one month later. Ginger is a live root so it will sprout shoots and shrivel up as time goes by. As long as it is kept dry, it won't rot or develop mould. The skin on the cut portion will dry up and form a crusty skin, kinda like it's healing itself. Try it!
Hooray for UA-cam's algorithm that sent me here! You are a crack up. It is refreshing how you don't take yourself too seriously, and you obviously enjoy tossing a few ingredients into a pot and coming up with a delicious meal. I love soy curls, so I will definitely try this recipe!
My first time watching ur channel and I absolutely love ur personality. U are so down to earth and hilarious. U make cooking super fun. Thanks so much for this receipe. Im gonna give it a try.
Cooking the soy curls in this way (and with the sauce) was such a hit for my husband and I that the rest of the soy curls have been "betrothed" for this recipe only. The only modification I made was adding some steamed broccoli to the curls as I was mixing the sauce through. Delicious! A must try!
Yooooooooooooo what da hippo !?!? I just made this and oh my God this is literally the most delicious recipe ever.... I was skeptical to be honest but omg them curls are the bomb. And omg this whole lifetime I never knew fried ginger is the best secret weapon to a stir fry 😋
Just ordered some soy curls. Cant wait to try! Slowly moving to vegan here. So glad you make "normal" not overly healthy vegan food. Man your stuff and Cheap Lazy Vegan is the BOMB!
This looks so good. Omg. I love garlicky pea shoots too. I need all of this
I’ve made this twice in the past week with pan fried tofu! The sauce with the garlic/ginger/green onion is SO yummy!! Adding it to my favorite recipes
I was hoping to see someone who pan friend them! WOOT WOOT...going to give this recipe a shot! Thank you!
9:44 nice shot of the pea shoots!
This recipe looks yummmm
I never crave green beans, but I get the feeling that they would be delicious with this recipe!!
I started working at P.F. Chang’s about 5 months ago and have recently started on the cook line from doing prep.
Generally speaking my preference is the “stock velveting” which is a slower cooking at 300* and the meat retains the marinade, but doesn’t have that fried or battered outside.
Again, all preference. But my “go to” now is basically a very natural meat with the stir fry sauce. It’s really good that way.
I keep a hand of ginger in a baggie in the freezer and grate as needed so it never goes bad. I also like to have some sliced ginger very small sticks in baggie in freezer for when I need it.
Lisa- this recipe is no doubt 100% responsible for the 5lbs of my COVID weight gain. 🤗
OMGosh!!!!! Before I went vegan I ADORED Mongolian beef!! I am so making this, thank you! I’m glad you were in my suggestion list. Subscribed.
Girlfriend, why am I just finding your channel? I’m newly pescatarian (2 months in) and was craving beef, beef and more beef. I mean craving my favorite beef dishes, beef and broccoli and Mongolian beef. I just paused your video and ordered soy curls, but I went with Butler Foods, easier to find in US. Thank you so much 🥰
TFS and showing actual problems in the kitchen...it takes away the intimidating aspects 👍🏼
I used your mongolian sauce last night for New Years Eve with Gardien Beef Strips and Broccoli. It was soooo good! Thanks!
Thank you, this is perfect. I didn't think baking soy curl would actually be this cruchy, the sauce is pretty good too
I found this video and channel when trying to figure out what to do with soy curls. I just made this for supper tonight and it was delicious! I didn't have dark soy sauce and I did double the sauce recipe because we like things extra saucy. I will definitely make this again and I subscribed!
Delicious recipe, thank you very much! I made it for dinner and we enjoyed like in restaurant.😎 I baked soy peaces in oven. And a nice hack: I fried ginger slices in a coconut oil till crispy, then removed it, made the dip, and added crispy ginger slices at the top of the dish. Yammy!
Omggggggg this is the recipe I’ve been waiting for
Same!! She saved the day!
I just made this after months on debating the cost of soy curls and omfg I'm so in love. I fried it this time to try the recipe as it is. It's incredible. I'm gonna try baking them next instead and hopefully the texture matches
I love you! Making this tonite.
Heard a tip on the Rachael Ray show years ago to freeze your ginger. I’ve been doing it ever since. Never goes bad and always have some when I need it.
Potato starch flour & the Bulkogi sauce at H-Mart works too (instead of the soy sauce).
I recently peeled my ginger, cut into chunks and put it in the freezer. It grates really well, specially with a micro plane.
whoa this recipe looks insane! will try once I find some curls.
I'm totally making this tomorrow🤩💖 I love this energy vibe today 💖
This was amazing💖 thanks so much🤩
I have made this many times and my family loves it! I got a special request from my son to make it for his 18th birthday tomorow. Thank you!
This is one of the best recipes on youtube, amazingly good and easy!
Super random comment but we tried your marinated soy curls from your vegan banh hoi video on banh mi and it was life changing !!!!
Love your enthusiasm cooking soy curls❤
Made this lastnight for the first time with my family. Changed it up a little bit. We loved it!!!
Made this last night. Came out perfect. Thanks for ideas on how to use soy curls
Just a tip for the ginger. Buy your ginger, wash it, break into thumb size pieces, and put it in a ziplock freezer bag and place in freezer. Then, when you need some for a recipe, take out a piece, grate what you need, and put what you don't use back in the freezer. It freezes surprisingly well, and you will always have ginger available without it going bad.
I made this today and it was so good. Even my husband and friend's thats not vegans loved it. Thanks!!
Yay! I'm so glad to hear that :D
Your personality rocks. I just bought soy curls on sale at the grocery store. I’m so excited to try this!
Terrific video! Keep in mind that Soy Curls are not the same as TVP. Soy Curls are a whole food (whole soy beans), non-gmo, and are the proprietary product of one company only, Butler Foods. TVP is made from de-fatted soy beans, so is not a whole food, is sold in both gmo and non-gmo versions, and is produced by many different companies world wide. Thanks for the great recipe! 😊
Don’t apologize for being weird! Its a great quality to have😊
I made this tonight and it was delicious thank you so much.
Hey have you tried double coating the soy curls? Basically do the step you did, but afterwards spread them out on a tray and let them set in the fridge for 20 minutes, then recoat. This helps keep them from sticking.
I live in Michigan we have several Asian markets here am going this morning to het the curls and I actually have the rest because I cook Asian wings a lot lol
Thank you for this video
Great video, adorable personality - can't wait to see what you do next! Subscribed!
Homies, always freeze your ginger. The flavour holds up basically perfectly, and you can get those huge bags of ginger for cheap then you're good to go for months-a year depending on how much you use ginger :)
This looks so great. I need to get the courage to cook more complicated things.
I made it last night when I got home from work, didn’t have mushroom broth powder so I used better than bouillon veggie from Walmart and damn! Magic happened!!
Ok you’re too cute! Love your personality!
I had ordered soy curls about 2 years ago. I didn’t really know what to do with them. Ended up using some and throwing the rest out 🤦♀️.
I just recently decided to try them again and found so many vegans sharing great recipes . I can’t wait to try yours. This looks amazing!
Sooo bomb! My non vegan -skeptical niece loved it and had some for dinner. Thank you !!!!!!!
I'm so happy to hear that!
Hi Lisa, thanks for sharing you Vegan recipe!
I really like this filming format with the wide master shot and then the hand-cam for skillet close-ups
Looking at them straight out of the oil made me think of fried clam strips....I wonder if some Nori powder and Old Bay seasoning would give it that seafood flavor. 🤔 Great video and recipe BTW 👌.
Wow that looks amazing! I have a bunch of those soy curls bags just sitting in my pantry. Gonna try this dish thanks for sharing!!
Definitely stealing this recipe! Was looking for something to make today for my cheat day.
Looking forward to more videos
I love how you make it interesting!!! The first time I watched your video!!! I had to subscribe!!! I need to watch all your videos
Thanks for this delicious recipe Lisa! I've made a similarly flavoured dish without deep frying using Yves ground round as the protein component. Another option if you don't have access to 'soy curls,' search out TVP chunks. TVP = Textured or texturized vegetable protein. In Vancouver you may find at Famous Foods on Kingsway. For best results ALWAYS squeeze out the liquid after re-hydrating!
Haha this is amazing timing! Bought my first bag of soy curls thinking “hmm what do I do with this” and then you share this video! Can’t wait to try!! thanks so much Lisa 😍😍
TVP can be very tasty. One of my favorite jerky brands uses soy curls. TVP also has a long shelf life.
I can't find Soy Curls in the UK, made this with some homemade seitan strips, so good.
These look similar! allmallshop.com/en/organico-it-s-soya-good-soy-chunks-150g.html?gclid=CjwKCAjwrcH3BRApEiwAxjdPTWxy1fx2TLaAwDNUw6avYgWxNs72Ws7DpiR3dDTq9beix2s4k3A3LRoC0nMQAvD_BwE
You can find them on amazon
Hell yes!!!!! Friday night with Lisa. Now that’s a good time. Yesterday Janelle made Pie. This is making lockdown easier. Yep I said lockdown. 🤪 Thank you!!! And keep up the great work. 🥰
i had a fun time watching you cook! thanks :)
I'm so happy to help out your channel!
Thank you for sharing, I made them this week and they were absolutely amazing! I already want to make them again haha
Looks incredible! You have such great cooking sense 💕💕💕
Thank you so much 🤗
Soy curls. Are. 🔥🔥🔥🔥🔥. I have like 6 bags in my cupboard :). Making this!
I just discovered soy curls and love them! This recipes looks awesome! I will definitely be trying this one, thanks for sharing.
Thank you for sharing your cooking skills. I have been vegan since the 70s and soy curls is a relatively new addition to my diet. Any additional details you can add if you bake instead of deep fry the curls? i.e. temperture, time and best oil etc.
Thank you!! I spend a lot of money eating at every vegan Vietnamese restaurant in the San Francisco Bay Area.
I'd like to make it myself.
Looks luscious and the sesame seeds are a nice touch!
Made this tonight your way and WOW! AWESOME RECIPE!!! thank you
I love your videos, especially your cooking ones. You are so entertaining! Just looked at the recipe and confirmed I have everything except dark soy sauce. It's about to go doooowwwnnn. 🍛🥬🥢😋
whoooo! I hope you like it!
Yum!!! I just made this for dinner! Thank you for sharing!
I loved your energy :) Thanks for the recipe, I will make this tomorrow!
Have you considered getting a deep fryer? It's SO much easier to cook with. Thermostat knobs, simple lift out baskets, lid to avoid splashing oil. They're kind of a pain to clean, though.
I really want one haha, but I don't think we have the space for more appliances XD
@@Thevietvegan Neither do I! My apartment has a tiny kitchen but I said space be DAMNED and got one anyway, haha. Now I keep the fryer on the counter and the tupperware on top of it when not in use. I can't get a toaster now - no space! One of these days I'll get a bigger home. :-P
seeing this now. i followed a different recipe (not yours) and it only said to drain the soya curls not press out the water so my recipe did not come out as expected. i will try your recipe next time.👍🏿 and you are not weird at all.
I'm from Mongolia and just literally googled wtf is Mongolian beef. Found out that it is Chinese dish originally from Taiwan lmao, have no idea why those guys named it "Mongolian Beef" cuz here "Mongolian beef" is a whole different thing lol. Anyways new good stuff, thank you!
YEAH when i was researching I could only find Taiwanese sources (which makes sense) but it was all called Mongolian beef so I was like......I guess.... I call it that..?
@@Thevietvegan haha yeah after all its just name xD
Lol first time watching your channel and your so funny I love your energy ❤
I feel like I'm gonna try this for a dinner party as I try not to have to much processed food. But its nice as a treat for me.
Lemon chicken with soy curls please!!!! I am fairly new in my vegan journey. My body is so much happier. I have Armenian heritage and I will be trying my old school recipes with plant-based ingredients.You have inspired me!
I've seen this video before. I like it just as much 2nd time around .
Kinda strange just ordered soy curls for the first time and you popped in my feed for the first time. Happy you did
Same. They're spying on us. 🤭🤭🤭🤣
Ty so much for this. Just finished making it and so much yum :)
Just made this. It's fantastic. Thanks for the recipe.
Thanks for sharing I bought so many dehydrated mock meats can’t wait to make it :)
I only have the large tvp pieces but I'm going to use them to make this!
This looks so good! OMG yum!! I have never heard of soy curls but I'm going to have to hunt some down 🙌🏻
Lol i'm a little obsessed with soy curls right now, I can't stop eating them
@@Thevietvegan just found an Aussie wholesaler who is selling boxes of six packets online. Can't wait for them to arrive 😋
Alice Walker hi, also in Australia, can you share the company with me for the Soy curls please?
@@carolmiller5058sorry, I only just read your comment now coming back again to this recipe! I've since discovered "Vincent Vegetarian Vegan Soya Twists" at Asian Groceries and "Nutrela Soya Chunks" at Indian Groceries which are both only about $3 here in Melbourne/online and are pretty similar. I don't remember/ can't find the soy curls website anymore 😅
Oh, Thankyou, how sweet to answer me 🥰, I’m going to Melbourne soon, I will check some Asian grocers there.
I would totally veggie it up " looks yummy! 😋
Just made this came out really good! Just a bit too salty for me I recommend adding less soys sauce and add more if needed!
Really love this! Easy too. I feel like you could really impress non vegans with this recipe. Thank you 🙏🏽
What's the temp of the oven instead of frying? Where's the recipe for the sauce? It looks amazing
Girl I love your vibesss, ur so cool, subbed expeditiously
That looks sooo good. Might make it this week.
This looks awesome lisa and pretty simple. Thanks. X
Bring your clumpy friends 😂😂😂😂😂 so fun to watch you as always Lisa. Btw, if you like a little twist you could also add dried whole chillis to that sauce it'll give it some zing
I think I have that flatten square TVP you are talking about. Honestly I thought I was going to like it but it’s not the same. I have these shriveled bean curd that look like dehydrated cheetos and found it works a lot better in cooking. The bigger one holds the liquid differently when I cook it, I might be doing it wrong