Bumped into your video while searching for a silken tofu sauce recipe. I bought some nutritional yeast the other day because I know a lot of silken tofu sauce recipes use that to make the sauce more cheesy. Then I saw your video and to me it is just perfect... reminds me of of my Asian roots... I have everything in my pantry so I can make it tonight and the best part, I don't need to use a blender to puree the tofu, one less thing to wash, just perfect. Thank you for sharing. Greetings from San Francisco, Daisy.
Hello, I'm glad you like this recipe. Here’s a simple description for the Tofu Sauce that I hope can help you： 1 Soak 400 grams of silken tofu in hot salted water for 10 minutes, then drain and crumble it by hand. 2 Heat oil in a pan and add chopped scallions, minced garlic, and Doubanjiang (fermented bean paste), star anise and stir-fry until fragrant. Add the crumbled tofu and quickly stir-fry. Pour in 150 milliliters of hot water, along with soy sauce, dark soy sauce, sugar, and simmer on low heat for 3 minutes. Add salt to taste. Finally, use a cornstarch slurry to thicken the sauce until it becomes rich and velvety.
Ich habe das Rezept vorhin ausprobiert und muss sagen, ich war am Anfang skeptisch. Ich dachte möglicherweise schmeckt es nach zu wenig, oder es fehlt etwas. Da habe ich mich aber total getäuscht. Es schmeckt ganz herrlich köstlich und es fehlt an nichts. Wie bei den anderen Rezepten dieses Kanals, die ich bereits getestet hab. Einzige Unterschiede waren, ich habe noch gehackte Erdnüsse drüber gestreut und ich habe festen Tofu nehmen müssen, da ich keinen Seidentofu bekommen habe. Danke für diese tollen begangen Rezepte, ein Genuss beim Essen und beim Schauen des Videos 😊
@laturaobscuritas9825 Vielen Dank für Deinen Kommentar und dass Du dieses Rezept ausprobiert hast! Ich freue mich auch sehr, dass Dir mein Kanal gefällt! 😀 Die Zutaten für dieses Gericht sind wirklich einfach, aber es schmeckt köstlich. Das Aroma von Sternanis und Chili sollte im Mittelpunkt stehen, insbesondere da Sternanis in der chinesischen Küche oft verwendet wird. Er passt auch wunderbar zu Tomaten, Auberginen und vielen anderen Gemüsesorten und verleiht einen kräftigen Geschmack. Ich verwende auch gerne Natur Tofu für dieses Rezept und die gehackte Erdnüsse sind eine großartige Ergänzung - der weiche Tofu und die knackigen Erdnüsse ergeben eine perfekte Kombination!👍👍
@@soyasoyang-soykitchen yesss I will! Maybe next week. Can’t wait. Can you share some low calorie tofu desserts? I am trying to lose weight, so being a vegetarian I am looking to eat all tasty food in a healthy way. ❤️
Guten Tag!! You are right, this recipe is a simplified recipe from the mapo tofu, and I can also imagine this tofu mince with rice dish goes well. Thank you for your feedback and good inspiration:-))!
Thank you very much for your feedback! Your support (Super Thanks)is even more appreciated! I'm very happy. I'm currently in Beijing, looking for new vegan tofu inspiration, and I look forward to sharing it with you:-)!
Thank you for your feedback! I think adding crunchy mixed vegetables and roasted edamame or fried ginger strips can bring more crunchiness to this dish. Alternatively, you could add some nuts. Here is the recipe for crunchy edamame and ginger strips; perhaps it can give you some inspiration:-). Crispy Shredded Ginger ua-cam.com/video/3ZU3aqQtSHM/v-deo.html Roasted Edamame ua-cam.com/users/shorts9d3MV6i9cqk
Thank you very much for your feedback! Unfortunately the book is currently only available in German and can be ordered in Europe. Maybe there will be an English e-version in the future, I will let you know in a video.☺🙏
Очень люблю сою! Моё любимое растение ❤️ Спасибо Вам большое, за прекрасный канал и не менее прекрасные рецепты с соевым продуктами! 🥰 Подписалась обязательно) скажите, пожалуйста, могу ли я в конце вместо соли и тёмного соевого соуса добавить пасту мисо вместе с крахмальной водичкой?) если да, какое количество Вы рекомендуете?)
Большое спасибо за ваш отзыв и подписку! Мне также нравится паста мисо, которая также является соевым продуктом, потому что она долго ферментируется, как соевый соус, поэтому она лучше переваривается и усваивается. Вы можете попробовать приготовить свой особый соус из 1 столовой ложки пасты мисо, 3 столовых ложек воды и 1 чайной ложки крахмала, я думаю, что это должно быть очень близко к этому рецепту 😊
@@SanSandraR i agree sandra its her recipe i dont like using to much oil i would use leass or maybe even a small amount of broth but over all its a very simple and hearty meal
Thank you very much for your feedback! Thank you @sandra1885 @blackvelvetMD for your warm encouragement! I am delighted that we can all communicate and discuss on this small platform! I hope my recipes can give you some inspiration and spark an interest in cooking. Everyone can adjust and substitute ingredients according to their own preferences and needs, ultimately finding their favorite flavors. Regarding fats, it has always been an interesting topic.The recommended amount of oil a person should consume per day depends on various factors, including individual energy needs, health status, and personal preferences. In general, it is important to include healthy fats in appropriate amounts in the diet. The World Health Organization (WHO) recommends that fats should contribute to about 15-30% of the total daily caloric intake:-))
![Vegan Recipe | EASY MAPO TOFU [ How to cook silken tofu without breaking it ]](http://i.ytimg.com/vi/VURjHbmG2Jg/mqdefault.jpg)
![Vegan Recipe | EASY MAPO TOFU [ How to cook silken tofu without breaking it ]](/img/tr.png)
As always, love watching your recipes. I learn a lot new ideas from you.
Thank you so much 😊
Bumped into your video while searching for a silken tofu sauce recipe. I bought some nutritional yeast the other day because I know a lot of silken tofu sauce recipes use that to make the sauce more cheesy. Then I saw your video and to me it is just perfect... reminds me of of my Asian roots... I have everything in my pantry so I can make it tonight and the best part, I don't need to use a blender to puree the tofu, one less thing to wash, just perfect. Thank you for sharing. Greetings from San Francisco, Daisy.
Hello, Daisy! Very happy to see your feedback! It might inspire more people to try this recipe, thanks for sharing! Greetings from Berlin:-)!
I've been coming back to this recipe SO many times by now, I absolutely love it!
Just wish it had a description in text.
Hello, I'm glad you like this recipe. Here’s a simple description for the Tofu Sauce that I hope can help you：
1 Soak 400 grams of silken tofu in hot salted water for 10 minutes, then drain and crumble it by hand.
2 Heat oil in a pan and add chopped scallions, minced garlic, and Doubanjiang (fermented bean paste), star anise and stir-fry until fragrant.
Add the crumbled tofu and quickly stir-fry.
Pour in 150 milliliters of hot water, along with soy sauce, dark soy sauce, sugar, and simmer on low heat for 3 minutes.
Add salt to taste.
Finally, use a cornstarch slurry to thicken the sauce until it becomes rich and velvety.
@@soyasoyang-soykitchen thank you so much 🥹🙏🙏
I also wanted to ask is your book available in english? ☺️
Thank you! I’m working on an English version of the e-book 📗, and once it’s finished, I’ll let everyone know in a video:-).
Your channel deserves to skyrocket! This recipe looks so good and the vibe of the video was really enjoyable to watch :)
Thanks a bunch for your feedback! It's super motivating and means a lot to us:-)!
Ich habe das Rezept vorhin ausprobiert und muss sagen, ich war am Anfang skeptisch. Ich dachte möglicherweise schmeckt es nach zu wenig, oder es fehlt etwas.
Da habe ich mich aber total getäuscht. Es schmeckt ganz herrlich köstlich und es fehlt an nichts. Wie bei den anderen Rezepten dieses Kanals, die ich bereits getestet hab.
Einzige Unterschiede waren, ich habe noch gehackte Erdnüsse drüber gestreut und ich habe festen Tofu nehmen müssen, da ich keinen Seidentofu bekommen habe. Danke für diese tollen begangen Rezepte, ein Genuss beim Essen und beim Schauen des Videos 😊
@laturaobscuritas9825
Vielen Dank für Deinen Kommentar und dass Du dieses Rezept ausprobiert hast! Ich freue mich auch sehr, dass Dir mein Kanal gefällt! 😀 Die Zutaten für dieses Gericht sind wirklich einfach, aber es schmeckt köstlich. Das Aroma von Sternanis und Chili sollte im Mittelpunkt stehen, insbesondere da Sternanis in der chinesischen Küche oft verwendet wird. Er passt auch wunderbar zu Tomaten, Auberginen und vielen anderen Gemüsesorten und verleiht einen kräftigen Geschmack.
Ich verwende auch gerne Natur Tofu für dieses Rezept und die gehackte Erdnüsse sind eine großartige Ergänzung - der weiche Tofu und die knackigen Erdnüsse ergeben eine perfekte Kombination!👍👍
Production here is excellent! Cant understand how this channel is so small, love this work!
Glad you enjoy it!
Can’t wait to try this one, thank you Soyasoyang (lovely shirt too!)
Thank you too!；-））
Love your videos. I play your videos while my children are studying. The best decision ever!!
That is awesome! Thank You!!
This looks soooooo good
It tastes really good too-you definitely have to try it:-)!
@@soyasoyang-soykitchen yesss I will! Maybe next week. Can’t wait.
Can you share some low calorie tofu desserts? I am trying to lose weight, so being a vegetarian I am looking to eat all tasty food in a healthy way. ❤️
These look so good! I'm glad UA-cam recommended your video because this looks delicious and easy. Definitely gonna subscribe
Awesome! Thank you!
You are AMAZING!
Thank you!!
Gutentag! This technique would be great to make mapo or lu rou fan. I’m loving your recipes.
Guten Tag!! You are right, this recipe is a simplified recipe from the mapo tofu, and I can also imagine this tofu mince with rice dish goes well. Thank you for your feedback and good inspiration:-))!
Yum. I can make that. Thank you.
Hope you enjoy!
Amazing recipe! Thank you so much for sharing this umami bomb!
Thank you for your feedback:-))!
I am a new subscriber and I absolutely love your channel. Your directions are very easy to follow, thank you so, so much! 💗
Thank you very much for your feedback! Your support (Super Thanks)is even more appreciated! I'm very happy. I'm currently in Beijing, looking for new vegan tofu inspiration, and I look forward to sharing it with you:-)!
I've tried it today, it was delicious! Thank you for the recipe :-) one question.. if I want to add something with a crunch, what would you recommend?
Thank you for your feedback! I think adding crunchy mixed vegetables and roasted edamame or fried ginger strips can bring more crunchiness to this dish. Alternatively, you could add some nuts. Here is the recipe for crunchy edamame and ginger strips; perhaps it can give you some inspiration:-).
Crispy Shredded Ginger
ua-cam.com/video/3ZU3aqQtSHM/v-deo.html
Roasted Edamame
ua-cam.com/users/shorts9d3MV6i9cqk
Great recipe! I will try that!
You should，thank you Dominik!!
My mouth is watering. I need to make this soon. Thanks for sharing. 😊
Thank you and hope you enjoy!
You make it so tasty
Thank you!
Looks delectable. When can we get your book in the USA, either in English or in German?
Thank you very much for your feedback! Unfortunately the book is currently only available in German and can be ordered in Europe. Maybe there will be an English e-version in the future, I will let you know in a video.☺🙏
Ich liebe solche schnelle Rezepte💚💚💚
Ich auch;-))!
Thanks!
Thank you most sincerely!
Очень люблю сою! Моё любимое растение ❤️
Спасибо Вам большое, за прекрасный канал и не менее прекрасные рецепты с соевым продуктами! 🥰 Подписалась обязательно) скажите, пожалуйста, могу ли я в конце вместо соли и тёмного соевого соуса добавить пасту мисо вместе с крахмальной водичкой?) если да, какое количество Вы рекомендуете?)
Большое спасибо за ваш отзыв и подписку! Мне также нравится паста мисо, которая также является соевым продуктом, потому что она долго ферментируется, как соевый соус, поэтому она лучше переваривается и усваивается. Вы можете попробовать приготовить свой особый соус из 1 столовой ложки пасты мисо, 3 столовых ложек воды и 1 чайной ложки крахмала, я думаю, что это должно быть очень близко к этому рецепту 😊
@@soyasoyang-soykitchenя очень благодарна Вам за подробный ответ 🤗 Желаю процветания Вашему каналу и творчеству! Вы - супер! ❤
muchas gracias!!
¡Gracias! ¡Qué tenga un buen fin de semana!
thanks
You're welcome!
Lecker!
Dankeschön 😋
终于知道豆腐脑是怎么煮的了！
哈哈，这个是有点像被搅碎的豆腐脑。不过你的启发很好，用嫩豆腐真的可以仿制豆腐脑，改天我再做做看：-））
@@soyasoyang-soykitchen 可能正宗豆腐脑需要时间煨，我觉得可以加少许tomatenmark试试调味
@@shirleyxxx3587 🤩可以尝试！
I can't do oil and that's too too much oil two tablespoons wow
You can just omit the oil or use less. No need to be so rude about that. It's her recipe, not yours.
@@SanSandraR i agree sandra its her recipe i dont like using to much oil i would use leass or maybe even a small amount of broth but over all its a very simple and hearty meal
Thank you very much for your feedback! Thank you @sandra1885 @blackvelvetMD for your warm encouragement! I am delighted that we can all communicate and discuss on this small platform! I hope my recipes can give you some inspiration and spark an interest in cooking. Everyone can adjust and substitute ingredients according to their own preferences and needs, ultimately finding their favorite flavors. Regarding fats, it has always been an interesting topic.The recommended amount of oil a person should consume per day depends on various factors, including individual energy needs, health status, and personal preferences. In general, it is important to include healthy fats in appropriate amounts in the diet. The World Health Organization (WHO) recommends that fats should contribute to about 15-30% of the total daily caloric intake:-))