~ Ingredients ~ 1 block of (silken) tofu (500g) - Sauce - 2 tbsp soy sauce 2 tbsp vegetable oil 2 tsp smoked paprika (divided in half) 1/4 tsp curry powder 1 tsp garlic powder 1/4 cup cornstarch ~ Instructions ~ 1. Drain tofu, wrap in paper towels or a clean kitchen towel, press for 30 minutes 2. Freeze tofu overnight 3. Thaw tofu completely, and again drain, wrap, and press for 30 minutes 4. Preheat oven to 375ºF 5. In a separate bowl, mix the Sauce ingredients: soy sauce, vegetable oil, curry powder, garlic powder, and half of the smoked paprika 6. Pat the tofu dry, and break it into chunks. Mix it into the sauce 7. Add and mix in the cornstarch and remaining half of the smoked paprika 8. Sprinkle oil onto a baking sheet, place tofu chunks onto baking sheet, bake for 30 minutes 9. Pile tofu on top of a wooden cutting board, and serve with a very large sploot of ketchup (catsup?) & a swirly of something that looks like mayonnaise. Garnish with basil, probably, and enjoy
@@HealthyFoodiePH You should pin this so that others can easily find it. Please. Videos are great but it is very helpful to have a text copy of the recipe. :-)
I would probably add chicken boullion cubes to the soy sauce with the other spices... Just because I would want that chicken taste along with the texture...
I keep seeing people complain/defend the prep time, but as a cook I just wanna say that I appreciate what this person has given in time to get the tofu to look how it does. That’s the thing with food, you experiment and see what works best and sometimes, it’s time consuming. Just wanna say thank you because I personally tried it and it tastes amazing 👍🏽🤌🏽
Woww, thank you so much for sharing your thoughts. I'm glad that you've liked it. Yes, about the preparation, we can compare it to marination process that takes a while, an hour to overnight in the fridge, during that time, you can do anything you want right? 😊
Why people who do not eat meat, would like to make Tofu taste like a meat? it could be compared to pacifists pretending that are fighting a war and killing each other and having fun from killing. Compleat nonsense, to want tofu look and taste like a real meat
@@simonci5177 clearly you didn’t understand the vegan purpose. They like the taste of animals, but choose to don’t eat them to reduce the animal suffering. Sorry for the bad English, I’m still learning
@@simonci5177 it might be nonsense to you, but to some it makes sense. You don’t have to be vegan to enjoy a vegan recipe. Maybe someone is looking for an alternative to meat in general, or transitioning to becoming a vegetarian/vegan, whatever the reason it’s *their* reason.
@@simonci5177 I am vegetarian since 1994 and vegan since 2010 and I do not like mock meats because I never liked the taste of meat, egg nor milk. That is why I drink soymilk, enjoy tofu, legumes and beans. But I do respect everyone's decision to eat whatever they please.
For those getting a spongy texture instead of the layered texture in the video, it might be because of the coagulant (listed on the ingredients) used in the tofu. I made this with firm tofu that used calcium sulfate and it was spongy. I made it again with another brand that used magnesium chloride (nigari) and it was the layered texture.
I've got one that lists calcium sulfate and a silken one that lists *calcium* chloride, not magnesium chloride. Any chemistry wizards know whether the calcium chloride tofu is likely to freeze the same was as those that use magnesium chloride?
@@jaimiej3347 I just refroze tofu and ingredients are both calcium chloride AND calcium sulfate = SPONGE ......... going to make my own just using lemon juice and see what's what
Hello, it is not the coagulant, is the type of tofu. There are “Silken tofu” and “Tofu”. In Silken the water is not extracted, and it is not pressed in the making process. It is like a yellow or custard. The “Tofu” is pressed, and the water is extracted in the making process. The raw materials are the same, just soy milk, but the steps to make them are different and this makes that the soy proteins fold in different shape and when you freeze and extract the water, this folding structure of the proteins is more evident. Silken are layered and just Tofu are spongy like. It is true that the coagulant is important and have benefits in the process of making the Silken tofu (because it is not easy to make it) but is not the most important detail. When Silken tofu is made, you start whit ambient temperature soy milk and you add the coagulant and you do not mix to hard, just 3 or 5 seconds, then you start to rice the temperature in a steamer. This process made that the proteins in the soy milk do not fold to much, they stay pretty much strait and kind of alone. Then when you freeze the Silken tofu, the water separates from the tofu leaving the strait proteins in a fiber flat shape. From there you just have to kept getting moisture out and that will increase the fiber type texture and make it firmer. In the other kind of tofu, you heat the milk first at 77 C and add the coagulant and mix berry hard for a minute or more. This “environment” is different and make the proteins in the soy milk to fold in a different structure, something like a “C” and bond together in groups leaving the water out. Then you let rest this mixture and when it is set, you put this mixture in a cheese cloth and press it to extract more liquid until you have a firm block of tofu. When you freeze this tofu you can separate the water but the structure that the proteins take when is made do no change to a fiber long laminated shape, they will stay in this sponge like structure in “C”. That is the reason to use Silken if you want to get the “fiber-chicken like texture”. The flavor is the same, they are made from the same milk but the proteins are fold in different way..
I just made this (followed it to the letter) and it was PERFECT! I’m not even vegetarian and I will make this again and again and again!!!!!!! I used a tofu press and really really squeezed that liquid out. To those who say it’s a sponge, you didn’t take enough time to drain the tofu. This process took two days for me but it was worth it! And you can freeze the pressed (after you’ve froze it the first time) for quicker prep on the future. This recipe is SOLID. Thank you!!
@@angeljic_8487 I used grape seed oil with the sauce and then I used a spray oil to coat the pain and Nuggets after I put them on the tray. I used cornstarch. The cornstarch gives these almost like a breading coating and offers a nice crunch :)
This is a new favorite recipe in my house. My son doesn't even realize he's eating tofu. We toss it in Buffalo Wings sauce before eating. It's so good!
Just one very important detail. The tofu has to be "silken" firm so that when it freezes it takes that texture. If it is just firm tofu, it will not take that texture, it will have a sponge-like structure and not layered.
Found that out the hard way (although it still tastes good). Thanks for the pointer, this really should have been pointed out in the (otherwise wonderfully soothing) video.
Ah so that's what the problem I've been running into is. Well it's still good and it really reminds me of chicken nuggets, more processed. So not a negative just found another smart trick
@@artisticagi Hello, The thing is that for firm tofu you use nigari (magnesium chloride), this is the Chinese style and for soft tofu you use Gypsum (calcium sulfate) Japanese style tofu. The secret is also in the process to make them. In firm tofu you heat the milk and then add the nigari and stir vigorously and let the proteins coagulate forming an intricate net capturing water, it is a sponge like structure between the proteins and finally you press the tofu and let the water out of the tofu (not all the water, but a lot) . In soft tofu you add the Gypsum in the cold milk and the heated in steam, but you do not stir, so all the water kept in the tofu, like a gelatin. These make the protein structure more lose, laminated style. The magic comes when you freeze these two, the new arrangement of the proteins end up different when getting the water out. The chicken meat like structure is best obtained when is from soft tofu. You can make the test easy, just buy one soft and one firm and freeze them.
I've been obsessed with this recipe to the point that I would make this at least twice a week for the past month lol. I suggest you use the "silken" kind for the tofu because that's the kind that will give you the shredded texture. I also highly recommend eating these with soy garlic sauce (meant for Korean fried chicken) or spicy Korean fried chicken sauce.
@@choppysocks hi, I used the firm/extra firm silken tofu that's usually packaged in a plastic container like the one in the video, not the one that's packaged in a plastic bag/pouch. If that's the kind of tofu that you mean, that's not the one I used. Usually the one that's in the plastic pouch is labeled as "soft" silken tofu and that's the one that usually just breaks apart upon opening. The soft one is good for other dishes like Korean tofu stew (sundubu jjigae) or just soups in general. Hope that helps!
I've made this 3 times in the last 3 weeks and it absolutely is addictive. Now, I'm just buying blocks of tofu and as soon as I get them home, I drain and press them, then freeze them. This is just too good and easy to not make it on a regular basis. Thanks again!
I think that's what I've got to do - just make it a habit to prepare the tofu blocks as soon as I get them. Very new to cooking tofu and it takes some getting used to.
@@samuelconnolly347 That's what I do now. I've got the drained, pressed blocks of tofu in the freezer as soon as I bring them home from the store. Now, I just grab one when I'm ready to thaw it. I've got 12 blocks in the freezer, so I'm good for a while.
@@virginialeejones1834 I'm jealous of the size of your freezer! Mine is rather small. It's good to get into the habit of though to make eating it more convenient because I'm not the best at forward planning my meals, especially mid-week.
Witchcraft get out of here with that! It’s a blessing to see this beautiful food God Almighty gave us transformed into something delightful and healthy
I will say about a year ago i was a hater of tofu because i couldnt get it right. My bestie had sent me her fav recipe for tofu and i learned different types of tofu make a huge difference so i get extra firm if i can but the more i buy it the more i learn. I tried this the other night and loved it even though i did not have the patience to press it again, it gave it a nice texture for me at least. I put thai chili sauce on top and it tasted like seasame chicken you get from the chinese restraunt. I was in love! Making it again tonight :)
I tried it last night, with out freezing it, threw it in my fried rice and it is the best I have made so far. The kids loved it. I froze some last night and I am thawing it now. Can't wait ! I bet it is even more like chicken. The only thing I would change would be to mix your paprika and cornstarch before you throw it in to toss.
@Sydney Piper Bristow It came out drier for sure. I left it in the oven too long after it was already done, and over cooked it. I think it would have been great, had I not done that.
I once had some tofu prepared like this (but seasoned a little differently) at a vegan Chinese restaurant and have been dreaming about it for the past 17 years! I can't wait to make some. The layering that happens to the tofu is just fantastic.
@@kospencer1 Maybe, but I don't believe so. I'm well familiar with the Japanese version of cold tofu skin, inari, and it was nothing like that. It was much, much more similar to the tofu in this video. But maybe when it's layered and then fried it's different. I'll have to find it and try it sometime.
Yummy...made in air fryer, omitted the oil and came out perfect in both texture and taste. Used silk tofu. Will be a go to recipe...especially for the superbowl.
First of all, I'm SO happy your video didn't start out with the typical "hello guys" that I've been hearing on every other video I watched today. Now, this is what I plan on having for dinner tomorrow night. I have all of these ingredients right now. It really does look like chicken and I can't wait to taste it.
This is the best recipe for tofu on the internet. I made it for my vegetarian girlfriend many times and I keep a bag of it in the freezer. Thanks for sharing this, 4 years ago already!
I'd like to thank you for this technique. I have been now doing this with all of my sauces that I use and now I've had variety in my life again you are wonderful for teaching us this. I have done this with teriyaki sauce and made teriyaki bowls, bbq sauce. Last night I did this with a curry sauce I added a lil bit of olive oil in the sauce and some corn starch and I put it in the oven same time same temp and each time my food has come out amazing. I just want to thank you because now I have a very big variety of meals that I can cook and the pressing and freezing process took me a little time to perfect but, I'm so happy that I got it down now :). I do add one extra step to make sure all moister is gone I microwave the tofu for 30 sec. after the thawing press just to make sure it is completely less water but adds a little steam. Then i pat it dry. I love this you are the best you change my life and tofu is such a low cost meal during these times it has really been handy. I think I'm going to buy a few boxes of extra firm tofu press and freeze so I can have it on hand :) thank you again ☺
Hello there! I really appreciate your kind words. I'm glad that you've tried this kind of method in preparing the tofu. This is actually not just for vegan or vegetarians, anyone who loves tofu will surely love this recipe. Happy cooking! ❤️❤️
Last week I didnt freeze It and this week I have done It and the different in texture is huge, and It is not even the same tofu as the one in the video and yet It is very like chiken. Very glad, thank you.
I love the music and no narration! It gives me Max & Ruby vibes! And I thought these were fried, but after seeing the video, I was shocked to see that these were baked and crunchy! Definitely can’t wait to try this.
Looks just like chic fil a- unbelievable, but,How much more is God and His love? I mean, He literally died in our place!(2Cor.5:19) What greater love is there than this?(John 15:13)
Listen …. I do not know how many months long ago I saw this video but I always remembered and TODAY I finally got my tofu press in the mail and have my tofu in the fridge and I am SOOOOO excited to try this recipe 💜
Thank you for this video. I can't wait to try this recipe. I am new to tofu but I learned (by accident) that freezing the tofu right in the package, thawing, then draining it really well, makes for the best texture & flavor. I made tofu burgers and they were so delicious. I found out later that although I was being lazy & inexperienced by freezing the tofu the way I did, I was actually improving the cooking texture. Who knew? I am now so much a fan of tofu. And I am not vegetarian or even that health-conscious but tofu is easy on the budget & the tastebuds.
My advice to anyone that’s trying to attempt to make this; don’t underestimate drying the tofu. First time I made it it came out soggy and slimy when cooked
What a hit, brilliant flavour, and look, and how relaxing to make. I always buy one pack of Tofu to freeze now and one for breakfast tofu scrambled, thank you so much for posting this awesome recipe with NO TALKING BONUS!! right!! for those of us noise sensitive people a lot more youtubers could learn from you! Also I don't mind if the chicken is spongy or layered, we sometimes cannot get the silken tofu and anyway it way more expensive so when on a budget spongy is o.k. for me. THANK YOU again, keep posting...
@@edgemadefoxe367 I had a hard time here in Germany to find wet, softer tofu. They are all pretty firm and dry here and I hate it. I love my soft tofu ❤️
This was great. I've tried a few different baked tofu recipes and this one was 100% the best one. It takes some time, and I've done baked tofu in the past and the freezen step while time consuming really made a huge impact on the final product.
This is a good tofu recipe for 🍗. The freezing changes the texture of the tofu and doubling the number of times you compressed the moisture out makes a difference !!! 👏🏽👏🏽👏🏽😊
I made some today but i kind of improvised didnt freeze it over night instead i drained and pressed the tofu marinated it in a mixture of soy sauce chicken flavoring onion powder pepper red crushed pepper. Then i did a slight egg wash on the tofu nuggets and covered them in breadcrumbs and let them freeze and harden for about 2 hours once i fried them they started to smell like chicken and when they were done suprisingly they tasted like chicken
Yeah yours tasted like chicken because you added chicken flavouring. If you don't freeze it and then thaw it you won't get the texture shown in the video.
I’ve been a prep cook in a kitchen for a year now. I’ve learned to love prep as it’s very relaxing to me. Anything from meat to vegetables and even seasonings. As someone who has been single 65% of my adult life I ate everything out of a box, a package a can or a jar. It’s only been in the last 3-4 years that I’ve learned to LOVE prep and cooking. Food like this in a good recipe can be just as good as your average restaurant. Tofu is something I’ve yet to get it the way I want it. I’m excited to give this a try until I get it right. Thank you.
Not only is this tofu recipe delicious but I can’t get over the fact just how perfect your hands and nails are! Maybe that’s a weird thing to say but it’s such a delight to watch!! 🥰
I just want you to know (even if I’m not sure you’ll read it) that I saved this recipe like 3 years ago and now that I was struggling with my diet since I don’t really eat vegetables I decided to give it a shot and try tofu like this and let me tell you.. I absolutely loved it! Thank you so much for helping me and I wish you the best 🥰
I've been cooking tofu like this for so long! i feel affirmed😇 my recipe is almost identical but I add a lil cumin and then instead of corn starch I use potato starch
To all the meat eaters telling people to just eat chicken instead: some people CANNOT eat meat, and some people simply DON'T want to eat meat, not because they don't like the taste but bc of compassion. What other people eat doesn't affect your life. You can't complain about vegans shoving their beliefs down others' throats and then doing the fucking same. Let people enjoy what they want to enjoy, and if that means eating vegetarian dishes that resemble meat then be it.
This one works. Tried the resipe tonight. Only difference is less time when you use an air fryer. Tastes really good! Nothing will beat zinger wings so lower your expectations... But amazing for tofu.
I already love tofu straight from the package (as long as its freshly made), this will be the push to make me eat less meat. Looks good, and I bet it tastes as good.
No shit McDonald's is so cheaply made and people buy it for a high price it's how businesses work in America same thing as Crack just addictive in another way and health problems will still come overtime
Even though i got a sponge like texture and not a layered one bc of the type of tofu i used (not silken) it was really good. I added some of the spices in the dry mixture and added bread crumbs to fit my previous breaded chicken recipe and it was amazing.
This is how cooking videos should be done. Quiet with a relaxing background music, and valuable content. 👌💖👌 Thank you Sir/Madam. What a delight !! 👌💖👌
Mmm it looks delicious! excited to try this out. A lot of artificial meats look funky and scary to me but I appreciate that this is just thawed tofu prepared similarly to chicken.
Crazy good! I didn't believe it at first, but, now I can say eat and believe! This is a perfect tofu recipe - yes PERFECT. Serve this to anyone who says they don't like tofu and you will change their mind. This by far the best tofu recipe so far. Thank you!
Good and simple! Made it without freezing but freezing definitely gives it more of a chicken texture. Would recommend soaking the tofu a little longer in the soy and powder solution for more flavour. Other than that, amazing! Thank you so much you’ve opened me up to a new food :)
Such a harmonious and happy space! I especially love how they enabled air and light flow into the inner, personal spaces, without sacrificing privacy. It's quite soothing...
Excellent. I hadn't thought of pressing silken tofu before. I think I'm peculiar in that I don't like the texture of firmer tofu, especially pressed. A few years ago, on the outskirts of Cheltenham in the UK there was an incredible Chinese takaway that did the most beautifully textured tofu I've ever tasted - crispy on the outside, but still wibbly-wobbly on the inside and I've been trying to creste it ever since. I'm going to try pressing and freezing silken tofu like you have here to continue my journey in recreating it. Also, lovely choice of music in this video!
I made a version of this about 7 years ago when I was on a vegan diet, my parent and brothers and sister enjoyed it said it tasted like chicken, going to give your recipe try
I did this on accident when I first when vegan years ago, I heard freezing tofu increased the meaty-ness but I didn't write down my steps and haven't been able to recreate it, gonna try this since it looks to be the same and I'm so excited!
Some people are just rude of others’ food choices. It’s also for people who’s trying to transition to being vegetarian or vegan, from eating meat all their lives. It’s either because they’re trying not to harm the livestocks, don’t wanna intake animal hormones, or cleaning their diet. Being vegan/vegatarian cannot just happen one day that’s why people are looking into options like this.
@@samuelhannah3914 Whatever it is but most of the vegans don't like to harm another living being in order to feed ourselves. Like why bother killing another animal when there are so many things that one can get from nature. And for the expensive part, if you think vegan foods are expensive then just make it yourself.
@@samuelhannah3914 Do you have a source for that? Show me a scientifc journal article that says vegan food is worse for you. Didn't know eating vegetables is bad. I call bullshit and you better demonstrate it with evidence.
@@hasekfan2450 did I say vegetables are bad for you no lmao and yes vegan food isn't good for you all the chemicals they put in it to try and make it look and taste like meat 😂 and plus on top of that you have to take supplements so you don't look like you're dying of starvation
I have some experience making stuff taste and feel like chicken but I never really tried with tofu until now. I tried this method today and it turned out PERFECTLY, I was impressed by the amount of water that came out of the block after freezing it, and I already had pressed it for an hour! I loved the texture, it’s like a light version of chicken (and it’s way lighter on the stomach too), soft but not spongy.
Was skeptical at first to try as the process is long but then decided to give it a shot. It’s an amazing way to consume tofu. Like many people, I used to find tofu boring and bland. But this recipe took it to an altogether different level. Now this method of using tofu for my dishes is going to be the standard.
What part of deep frying is healthy? My man, I come from a vegetables eating culture and trust me when I say that an oven baked chicken is much healthier than this.
My wife was a tofu-no We decided to go down a mostly plant free path recently (no not a veganuary thing..motivated by something else) and I suggested tofu. Been super presing it and (BUG step forwards) freezing it to get moisture out so you can get a bit of crisp on it and it has been a game changer. The freesewr move really helps... and you can buy tofu, cut a couple of portions, freeze and you are good to go way after the 'fresh' shelf life.
Tofu Recipe Press for 30 min Optional: Freeze for 30 min and press again 2 Tbsp Soy Sauce 2 Tbsp Vegetable Oil 2 Tsp Smoked Paprika 1/4 Tsp Curry Powder 1 Tsp Garlic Powder 1/4 Cup Corn Starch Break up Tofu into chunks Mix into the mix Put oil on sheet + baking pan Put tofu on sheet Cook for 30 min at 375F
Don't skip the freezing!!! That's what makes the huge change in the texture. If you need to skip a step, skip the first press, and just press the heck out of it after it's thawed.
I love chicken. It delicious. But after I realized the dark truth about meat and dairy industry, I went to the vegan diet. 💚 Tofu is the best food for vegans 😋
I don't bother pressing it I take a tea towel out and wrap it up and press on it with my hands in all areas of the tofu and it becomes very dry very quickly. The pressing thing takes way too much time and it actually doesn't get out as much liquid as a tea towel..
This was amazing. My kids aren't vegan, but they ate the whole pan. Followed the recipe just as listed. I didn't know that I could like tofu until I tried this recipe. Thanks for sharing.
Hi!! For those struggling to find the right tofu I wanted to share a discovery I made. I wasn't able to get the firm silken tofu but I found somewhat soft tofu and froze and thawed it twice. It didn't get the right texture and I got to thinking, the right tofu would be similar but with more water right? So I froze it again (3rd time) but with water (like I put it in a Tupperware filled with water) and thawed it and boom, I got a more layered texture! I can't guarantee that this will work with any tofu but if you have some it might be worth a shot :) Of course it's not as impressive as the one in the video, but it's an improvement! (I still have to flavor it and cook it, but I can see the difference in texture, even when i broke it apart it wasn't a clean cut as it'd usually be. I also did the same thing with another piece of the same tofu but without water and although the texture improved it doesn't look as good as the one with water)
WOW! What a perfect recipe! It tastes exactly like fried chicken nuggets from a fast food store, but without all the nasty fats, chemicals, hours-long boiling oil (which turns it black and nasty), and of course the high calories and the dead bird, lol. This is an instant classic, I'll be making this for many years to come, I can't thank the producers enough. Thank you! It's a simple, and easy way to make a great vegetarian/vegan substitute to fried chicken. I love recipes that rely on patience for their magic (like freezing this overnight and pressing it twice), rather than on gimmicks. Just be a little bit patient, and you will be richly rewarded!
~ Ingredients ~
1 block of (silken) tofu (500g)
- Sauce -
2 tbsp soy sauce
2 tbsp vegetable oil
2 tsp smoked paprika (divided in half)
1/4 tsp curry powder
1 tsp garlic powder
1/4 cup cornstarch
~ Instructions ~
1. Drain tofu, wrap in paper towels or a clean kitchen towel, press for 30 minutes
2. Freeze tofu overnight
3. Thaw tofu completely, and again drain, wrap, and press for 30 minutes
4. Preheat oven to 375ºF
5. In a separate bowl, mix the Sauce ingredients: soy sauce, vegetable oil, curry powder, garlic powder, and half of the smoked paprika
6. Pat the tofu dry, and break it into chunks. Mix it into the sauce
7. Add and mix in the cornstarch and remaining half of the smoked paprika
8. Sprinkle oil onto a baking sheet, place tofu chunks onto baking sheet, bake for 30 minutes
9. Pile tofu on top of a wooden cutting board, and serve with a very large sploot of ketchup (catsup?) & a swirly of something that looks like mayonnaise. Garnish with basil, probably, and enjoy
Thank you so much for the effort of sharing the recipe 😊
You’re the real MVP, thank you sm!
@@HealthyFoodiePH You should pin this so that others can easily find it. Please. Videos are great but it is very helpful to have a text copy of the recipe. :-)
I would probably add chicken boullion cubes to the soy sauce with the other spices... Just because I would want that chicken taste along with the texture...
I see this recipe uses silken tofu but looks like firm tofu used in the video. Which is better to ensure you get the correct texture?
I keep seeing people complain/defend the prep time, but as a cook I just wanna say that I appreciate what this person has given in time to get the tofu to look how it does. That’s the thing with food, you experiment and see what works best and sometimes, it’s time consuming. Just wanna say thank you because I personally tried it and it tastes amazing 👍🏽🤌🏽
Woww, thank you so much for sharing your thoughts. I'm glad that you've liked it. Yes, about the preparation, we can compare it to marination process that takes a while, an hour to overnight in the fridge, during that time, you can do anything you want right? 😊
Why people who do not eat meat, would like to make Tofu taste like a meat? it could be compared to pacifists pretending that are fighting a war and killing each other and having fun from killing. Compleat nonsense, to want tofu look and taste like a real meat
@@simonci5177 clearly you didn’t understand the vegan purpose. They like the taste of animals, but choose to don’t eat them to reduce the animal suffering. Sorry for the bad English, I’m still learning
@@simonci5177 it might be nonsense to you, but to some it makes sense. You don’t have to be vegan to enjoy a vegan recipe. Maybe someone is looking for an alternative to meat in general, or transitioning to becoming a vegetarian/vegan, whatever the reason it’s *their* reason.
@@simonci5177 I am vegetarian since 1994 and vegan since 2010 and I do not like mock meats because I never liked the taste of meat, egg nor milk. That is why I drink soymilk, enjoy tofu, legumes and beans. But I do respect everyone's decision to eat whatever they please.
For those getting a spongy texture instead of the layered texture in the video, it might be because of the coagulant (listed on the ingredients) used in the tofu. I made this with firm tofu that used calcium sulfate and it was spongy. I made it again with another brand that used magnesium chloride (nigari) and it was the layered texture.
Thanks man
I've got one that lists calcium sulfate and a silken one that lists *calcium* chloride, not magnesium chloride. Any chemistry wizards know whether the calcium chloride tofu is likely to freeze the same was as those that use magnesium chloride?
@@jaimiej3347 I just refroze tofu and ingredients are both calcium chloride AND calcium sulfate = SPONGE ......... going to make my own just using lemon juice and see what's what
Thank you very much!
Hello, it is not the coagulant, is the type of tofu. There are “Silken tofu” and “Tofu”. In Silken the water is not extracted, and it is not pressed in the making process. It is like a yellow or custard. The “Tofu” is pressed, and the water is extracted in the making process. The raw materials are the same, just soy milk, but the steps to make them are different and this makes that the soy proteins fold in different shape and when you freeze and extract the water, this folding structure of the proteins is more evident. Silken are layered and just Tofu are spongy like. It is true that the coagulant is important and have benefits in the process of making the Silken tofu (because it is not easy to make it) but is not the most important detail.
When Silken tofu is made, you start whit ambient temperature soy milk and you add the coagulant and you do not mix to hard, just 3 or 5 seconds, then you start to rice the temperature in a steamer. This process made that the proteins in the soy milk do not fold to much, they stay pretty much strait and kind of alone. Then when you freeze the Silken tofu, the water separates from the tofu leaving the strait proteins in a fiber flat shape. From there you just have to kept getting moisture out and that will increase the fiber type texture and make it firmer. In the other kind of tofu, you heat the milk first at 77 C and add the coagulant and mix berry hard for a minute or more. This “environment” is different and make the proteins in the soy milk to fold in a different structure, something like a “C” and bond together in groups leaving the water out. Then you let rest this mixture and when it is set, you put this mixture in a cheese cloth and press it to extract more liquid until you have a firm block of tofu. When you freeze this tofu you can separate the water but the structure that the proteins take when is made do no change to a fiber long laminated shape, they will stay in this sponge like structure in “C”. That is the reason to use Silken if you want to get the “fiber-chicken like texture”. The flavor is the same, they are made from the same milk but the proteins are fold in different way..
I just made this (followed it to the letter) and it was PERFECT! I’m not even vegetarian and I will make this again and again and again!!!!!!! I used a tofu press and really really squeezed that liquid out. To those who say it’s a sponge, you didn’t take enough time to drain the tofu. This process took two days for me but it was worth it! And you can freeze the pressed (after you’ve froze it the first time) for quicker prep on the future. This recipe is SOLID. Thank you!!
Good to hear that! Thank you so much! This is my go-to Tofu recipe 😊😊😊
Heyy what Oil did you use tho with the Soy sauce? 😊 And did you use Corn Starch?
@@angeljic_8487 I used grape seed oil with the sauce and then I used a spray oil to coat the pain and Nuggets after I put them on the tray. I used cornstarch. The cornstarch gives these almost like a breading coating and offers a nice crunch :)
Ok do we squeeze all the water out on the first round or do we squeeze out half then after thawing remove the remaining? Thanks
@@HealthyFoodiePH Me too! PERFECT! appetizer delight
i love recipe videos where they just start and no talking, its so peaceful
Lovely music.
VEGAN IN CHina..
ua-cam.com/video/sPOATBBU6hE/v-deo.html
I agree!
Better WITHOUT annoying music
Yes I love the music relaxing
The music makes me feel like I'm just wandering around a castle in a Final Fantasy game
God bless, Jesus loves you and died for you all
@Antonio Myers and what makes you say that?
I muted this shyt.
Oh the days lmao
@Antonio Myers i am waiting
This is a new favorite recipe in my house. My son doesn't even realize he's eating tofu. We toss it in Buffalo Wings sauce before eating. It's so good!
Woww! Sounds good! Thank you for trying my recipe 😊😊😊
Well that's a little dishonest don't you think
@@niansillabffs of course eating plants over animals is dishonest
@@niansillabffs ok lol
@@brook5422 don’t lions eat other animals? why won’t vegans tell them off? lmao
Just one very important detail. The tofu has to be "silken" firm so that when it freezes it takes that texture. If it is just firm tofu, it will not take that texture, it will have a sponge-like structure and not layered.
Found that out the hard way (although it still tastes good). Thanks for the pointer, this really should have been pointed out in the (otherwise wonderfully soothing) video.
Ah so that's what the problem I've been running into is. Well it's still good and it really reminds me of chicken nuggets, more processed. So not a negative just found another smart trick
@@henningbauer7617
The video says Firm. They should probably change that
m d yup at 00:18 it says firm
@@artisticagi Hello, The thing is that for firm tofu you use nigari (magnesium chloride), this is the Chinese style and for soft tofu you use Gypsum (calcium sulfate) Japanese style tofu. The secret is also in the process to make them. In firm tofu you heat the milk and then add the nigari and stir vigorously and let the proteins coagulate forming an intricate net capturing water, it is a sponge like structure between the proteins and finally you press the tofu and let the water out of the tofu (not all the water, but a lot) . In soft tofu you add the Gypsum in the cold milk and the heated in steam, but you do not stir, so all the water kept in the tofu, like a gelatin. These make the protein structure more lose, laminated style.
The magic comes when you freeze these two, the new arrangement of the proteins end up different when getting the water out.
The chicken meat like structure is best obtained when is from soft tofu. You can make the test easy, just buy one soft and one firm and freeze them.
I've been obsessed with this recipe to the point that I would make this at least twice a week for the past month lol. I suggest you use the "silken" kind for the tofu because that's the kind that will give you the shredded texture. I also highly recommend eating these with soy garlic sauce (meant for Korean fried chicken) or spicy Korean fried chicken sauce.
The silken tofu I have is very soft and just breaks up out of the packet, is there a different version?
Hi, you may freeze out the silken tofu first including the water if you find it too delicate to handle, the other day, do the thaw and press method :)
@@choppysocks hi, I used the firm/extra firm silken tofu that's usually packaged in a plastic container like the one in the video, not the one that's packaged in a plastic bag/pouch. If that's the kind of tofu that you mean, that's not the one I used. Usually the one that's in the plastic pouch is labeled as "soft" silken tofu and that's the one that usually just breaks apart upon opening. The soft one is good for other dishes like Korean tofu stew (sundubu jjigae) or just soups in general. Hope that helps!
I ate this with Honey Garlic and BBQ sauce mixed…
WHY does the recipe say firm tofu if silken gets the layered texture? T_T
This is so good ! Worth the freeze method & time. I feed a meat eater these "pop corn chicken bites" he had no clue and I was impressed myself!
Thank you for trying this recipe 😊
Omg i wanna try this with my family!! Make my mom give it to my sister like it's real so she doesn't get suspicious of me and then HAH SHE LIKES TOFU
A “meat eater” lol what should we call u? grass eater ? 🤣
@@nikos208 a meat eater is someone who eats meat it ain't that deep nicolas
@@caennelia I know its not deep, I just find the term quite funny
I've made this 3 times in the last 3 weeks and it absolutely is addictive. Now, I'm just buying blocks of tofu and as soon as I get them home, I drain and press them, then freeze them. This is just too good and easy to not make it on a regular basis. Thanks again!
I think that's what I've got to do - just make it a habit to prepare the tofu blocks as soon as I get them. Very new to cooking tofu and it takes some getting used to.
@@samuelconnolly347 That's what I do now. I've got the drained, pressed blocks of tofu in the freezer as soon as I bring them home from the store. Now, I just grab one when I'm ready to thaw it. I've got 12 blocks in the freezer, so I'm good for a while.
@@virginialeejones1834 I'm jealous of the size of your freezer! Mine is rather small. It's good to get into the habit of though to make eating it more convenient because I'm not the best at forward planning my meals, especially mid-week.
@@samuelconnolly347 I bought a small chest freezer years ago. I found it on sale and put it on layaway. it has paid off many times over.
It was a simple piece of tofu and you transformed it into something that looks like chicken. Just one word to say: Bravo 👏
Thank you so much! 😊🙏 Happy cooking!
🤡
@@HappyHardcore86 🤡
Witchcraft get out of here with that! It’s a blessing to see this beautiful food God Almighty gave us transformed into something delightful and healthy
@@BuildingYourInheritance thank you! 😊
I will say about a year ago i was a hater of tofu because i couldnt get it right. My bestie had sent me her fav recipe for tofu and i learned different types of tofu make a huge difference so i get extra firm if i can but the more i buy it the more i learn. I tried this the other night and loved it even though i did not have the patience to press it again, it gave it a nice texture for me at least. I put thai chili sauce on top and it tasted like seasame chicken you get from the chinese restraunt. I was in love! Making it again tonight :)
Yey!! Thank you so much for sharing this! Glad that you've like thid recipe. Happy cooking! 🙌🙌🙌
I tried it last night, with out freezing it, threw it in my fried rice and it is the best I have made so far. The kids loved it.
I froze some last night and I am thawing it now. Can't wait ! I bet it is even more like chicken. The only thing I would change would be to mix your paprika and cornstarch before you throw it in to toss.
Good to hear that! 😊 Thank you. Happy cooking! 😊😊
@Sydney Piper Bristow It came out drier for sure. I left it in the oven too long after it was already done, and over cooked it. I think it would have been great, had I not done that.
Literally gag inducing.
@@Iceis_Phoenix agreed
@@Iceis_Phoenix which part?
I once had some tofu prepared like this (but seasoned a little differently) at a vegan Chinese restaurant and have been dreaming about it for the past 17 years! I can't wait to make some. The layering that happens to the tofu is just fantastic.
I think what you had was deep fried tofu skin, fairly common in chinese food supermarkets.
@@kospencer1 Maybe, but I don't believe so. I'm well familiar with the Japanese version of cold tofu skin, inari, and it was nothing like that. It was much, much more similar to the tofu in this video. But maybe when it's layered and then fried it's different. I'll have to find it and try it sometime.
@@O2life fresh tofu skin looks entirely different versus fried, maybe that’s why it always escaped your eyes.
These are amazing!!! Wow, thank you for the recipe! I tested some in the air fryer for 8 mins at 400 and they came out amazing too! Thank you!
Wow! That's amazing! 😊
Yummy...made in air fryer, omitted the oil and came out perfect in both texture and taste. Used silk tofu. Will be a go to recipe...especially for the superbowl.
Yasssss!! Thank you for trying this recipe! :)
How long did you cook it in the air fryer and what temp?
First of all, I'm SO happy your video didn't start out with the typical "hello guys" that I've been hearing on every other video I watched today. Now, this is what I plan on having for dinner tomorrow night. I have all of these ingredients right now. It really does look like chicken and I can't wait to taste it.
Thank you for your kind words. Happy cooking! 😊
RIGHT!!!!
How was it
@@feyisthey DELICIOUS!
This looks so good but seems so laborious I wish someone would make it for me!!! 😜
Such a soothing recipe video like ASMR, I loved this. No chef continuously yapping, just good food and good music. 👍🏼
Thank you so much! 😊🙏
Its easy to make your tofu taste like chicken you only need to put in chicken
Just need wine and a nice bath while it presses ☺
But painfully slow and methodical. Thank goodness for playback speed settings lol
I had to mute it and speed up the playback personally. 5/5 recipe. 3/5 presentation. Otherwise 👍👍
I made this with no prep time and only a quick tofu press and it’s still the BEST TOFU IVE HAD THANKYOU ❤️
Thank you! Happy cooking!
Did you use the same brand like in the video? 😀
bamby, what do you mean by no prep time? I am new to tofu.
@@dorothybrown8859 I think she meant without freezing out and pressing it twice
@@mayanovak2497 Thank you, Maya.
This is the best recipe for tofu on the internet. I made it for my vegetarian girlfriend many times and I keep a bag of it in the freezer. Thanks for sharing this, 4 years ago already!
Yey! Thank you so much! Yes! I always prep my tofu as the same. So good! Thank you for trying this recipe 🫶🫶🫶
This took me a couple of tries to get right, but it's truly incredible when you get it. Especially for how simple it is. Tysm!
I'd like to thank you for this technique. I have been now doing this with all of my sauces that I use and now I've had variety in my life again you are wonderful for teaching us this. I have done this with teriyaki sauce and made teriyaki bowls, bbq sauce. Last night I did this with a curry sauce I added a lil bit of olive oil in the sauce and some corn starch and I put it in the oven same time same temp and each time my food has come out amazing. I just want to thank you because now I have a very big variety of meals that I can cook and the pressing and freezing process took me a little time to perfect but, I'm so happy that I got it down now :). I do add one extra step to make sure all moister is gone I microwave the tofu for 30 sec. after the thawing press just to make sure it is completely less water but adds a little steam. Then i pat it dry. I love this you are the best you change my life and tofu is such a low cost meal during these times it has really been handy. I think I'm going to buy a few boxes of extra firm tofu press and freeze so I can have it on hand :) thank you again ☺
Hello there! I really appreciate your kind words. I'm glad that you've tried this kind of method in preparing the tofu. This is actually not just for vegan or vegetarians, anyone who loves tofu will surely love this recipe. Happy cooking! ❤️❤️
I think I’ll make it this way...first time making this🤔
Warning: these little pieces of tofu are extremly addictive and crunchy; especially made with an airfryer. Eat at your own risk.
Thank you! 😊😊😊😊
Time and temperature?
@@federicamodica6424 4:55 375 F for 30 minutes.
I can't help but think your warning just goes with your picture... XD
@@tammyd.970 LOL ikr
Last week I didnt freeze It and this week I have done It and the different in texture is huge, and It is not even the same tofu as the one in the video and yet It is very like chiken. Very glad, thank you.
I love the music and no narration! It gives me Max & Ruby vibes! And I thought these were fried, but after seeing the video, I was shocked to see that these were baked and crunchy! Definitely can’t wait to try this.
Thank you for your kind words. Happy cooking! 😊
Max and Ruby!! Holy shit haven't thought them in like 15 years 😱😊
love how it's baked not fried so much more healthy
Cheers!
I’ve been making these weekly for the past month. I don’t freeze them bc my tofu is already firm like chicken. Hubby loves it!
Looks just like chic fil a- unbelievable, but,How much more is God and His love? I mean, He literally died in our place!(2Cor.5:19) What greater love is there than this?(John 15:13)
Oh cool you believe already? Repented of your sins and trusted in Jesus Christ as your Savior?
this recipe changed my life. it's so tasty it works well as a standalone, with no dip or anything
Woww! Thank you so much for sharing your thoughts 😊
Listen …. I do not know how many months long ago I saw this video but I always remembered and TODAY I finally got my tofu press in the mail and have my tofu in the fridge and I am SOOOOO excited to try this recipe 💜
Ohhhhhh, hope you enjoy the process and like the outcome! Happy cooking!
Tofu press ? Lol I'd just use a heavy cutting board,or casserole dish
Thank you for this video. I can't wait to try this recipe. I am new to tofu but I learned (by accident) that freezing the tofu right in the package, thawing, then draining it really well, makes for the best texture & flavor. I made tofu burgers and they were so delicious. I found out later that although I was being lazy & inexperienced by freezing the tofu the way I did, I was actually improving the cooking texture. Who knew? I am now so much a fan of tofu. And I am not vegetarian or even that health-conscious but tofu is easy on the budget & the tastebuds.
Cheers for that! Yes, tofu is delicious and very versatile ingredient like meat. Happy cooking! 😊
My advice to anyone that’s trying to attempt to make this; don’t underestimate drying the tofu. First time I made it it came out soggy and slimy when cooked
Always dry tofu otherwise its trash
Following the instructions is not your bag is it.
What a hit, brilliant flavour, and look, and how relaxing to make. I always buy one pack of Tofu to freeze now and one for breakfast tofu scrambled, thank you so much for posting this awesome recipe with NO TALKING BONUS!! right!! for those of us noise sensitive people a lot more youtubers could learn from you! Also I don't mind if the chicken is spongy or layered, we sometimes cannot get the silken tofu and anyway it way more expensive so when on a budget spongy is o.k. for me. THANK YOU again, keep posting...
Thank you so much for your kind words, 😊😊😊 happy cooking!
@@HealthyFoodiePH Oh! you are so welcome, my privilege :)
Looks good 🙏 ua-cam.com/video/YBw_VUVuVNU/v-deo.html
I've made this recipe probably 10 times now and it never fails to be amazing!!
Thank you so much for trying this recipe! 😊🙌🙌🙌🙌
Does it taste like chicken?
@@dhirajchawla9510 I wouldn't say it's exact, but the textures and flavors are very good!
This gets a ‘like’ for the incredible creation. This gets a ‘love’ for the backing music and video production
Thank you so much! 🙏
Step 1: dry the heck out of Tofu.
Always. No matter what im doing with it. Step 1 is always - press the living fuck out of it lol
I don't know why can't they sell pre dried tofu
@@edgemadefoxe367 Weight is money. And it probably easier for the manufacturer to sell wet tofu.
@@edgemadefoxe367 I had a hard time here in Germany to find wet, softer tofu. They are all pretty firm and dry here and I hate it. I love my soft tofu ❤️
@@edgemadefoxe367 I think water prolongs the shelf life of tofu, that’s why.
Went to rest for the night. Saw this at 11pm, got back up and started making it right after the video.
Thank you so much, yeah it's all worth it to back it up 😊
This was great. I've tried a few different baked tofu recipes and this one was 100% the best one. It takes some time, and I've done baked tofu in the past and the freezen step while time consuming really made a huge impact on the final product.
Thank you so much! Glad to hear that you've like this recipe. Happy cooking!
This is a good tofu recipe for 🍗. The freezing changes the texture of the tofu and doubling the number of times you compressed the moisture out makes a difference !!! 👏🏽👏🏽👏🏽😊
Thank you so much
I made some today but i kind of improvised didnt freeze it over night instead i drained and pressed the tofu marinated it in a mixture of soy sauce chicken flavoring onion powder pepper red crushed pepper. Then i did a slight egg wash on the tofu nuggets and covered them in breadcrumbs and let them freeze and harden for about 2 hours once i fried them they started to smell like chicken and when they were done suprisingly they tasted like chicken
Wow that's good to know, any flavoring will be absorb by the tofu, so it's up to you on how you will flavor it. Thank you for sharing! 😊
Really!! Okay so I'm going to try it..
It tasted like chicken because u added the chicken's baby
Yeah yours tasted like chicken because you added chicken flavouring. If you don't freeze it and then thaw it you won't get the texture shown in the video.
I got tired reading this 😂
I’ve been a prep cook in a kitchen for a year now. I’ve learned to love prep as it’s very relaxing to me. Anything from meat to vegetables and even seasonings.
As someone who has been single 65% of my adult life I ate everything out of a box, a package a can or a jar. It’s only been in the last 3-4 years that I’ve learned to LOVE prep and cooking. Food like this in a good recipe can be just as good as your average restaurant.
Tofu is something I’ve yet to get it the way I want it. I’m excited to give this a try until I get it right. Thank you.
Thank you so much for sharing your thoughts. I really appreciated this. Happy cooking! 💚😊
Not only is this tofu recipe delicious but I can’t get over the fact just how perfect your hands and nails are! Maybe that’s a weird thing to say but it’s such a delight to watch!! 🥰
Thank you for your kind words! 😊🙏 Thanks also for watching! Happy cooking!
I just want you to know (even if I’m not sure you’ll read it) that I saved this recipe like 3 years ago and now that I was struggling with my diet since I don’t really eat vegetables I decided to give it a shot and try tofu like this and let me tell you.. I absolutely loved it! Thank you so much for helping me and I wish you the best 🥰
Thank you so much for trying this 😊😊😊, happy cooking
“I don’t really eat vegetables”
You’re going to die. Change your ways.
I've been cooking tofu like this for so long! i feel affirmed😇 my recipe is almost identical but I add a lil cumin and then instead of corn starch I use potato starch
Sounds good! 😊👌
yes i will definitely try too! 👌
Potato starch will be low fodmap too
I like this idea.
oh, good to know an alternative to corn starch for this recipe (assume replacement is 1:1)
I've done these, time and time and time and time and time and time and time and time and time again. Outrageous.
Thank you!!!!
My boyfriend makes this for us and it's the best tofu I've ever had.. been vegan 18 years 😯
Wow cheers!
I am soo sorry
And you're still alive! 😂
@@ASMRyouVEGANyetAlive yes, well nourished no
To all the meat eaters telling people to just eat chicken instead: some people CANNOT eat meat, and some people simply DON'T want to eat meat, not because they don't like the taste but bc of compassion. What other people eat doesn't affect your life. You can't complain about vegans shoving their beliefs down others' throats and then doing the fucking same. Let people enjoy what they want to enjoy, and if that means eating vegetarian dishes that resemble meat then be it.
Cheers! Happy cooking! 😊
Thank you. Well said and true.
Im not vegan and I agree with you
Yup well said👍🏻
Then why do you want your vegan product to resemble meat then?
These look good. The music helped me wind down. Thank you for sharing.
Good to hear that! Thank you for watching! 😊🙏
This one works. Tried the resipe tonight. Only difference is less time when you use an air fryer. Tastes really good! Nothing will beat zinger wings so lower your expectations... But amazing for tofu.
Glad you enjoyed it!
I already love tofu straight from the package (as long as its freshly made), this will be the push to make me eat less meat. Looks good, and I bet it tastes as good.
Happy cooking!
I love how you film this thank you. It's so good just to see the cooking and not see these annoyng "wacky" chefs
Thank you so much! Happy cooking!
When that looks more like meat than McDonald’s
No shit McDonald's is so cheaply made and people buy it for a high price it's how businesses work in America same thing as Crack just addictive in another way and health problems will still come overtime
@@bigjwalkthestreets high price ? A burger is like 2 bucks
God bless, Jesus loves you and died for you all
@@MlgDuckies i think they mean like maybe that 2 dollar burger is made for 5 cents
Big J allegedly human meat found in 90% of Mac D’s locations, horse meat in 65% of their locations
Even though i got a sponge like texture and not a layered one bc of the type of tofu i used (not silken) it was really good. I added some of the spices in the dry mixture and added bread crumbs to fit my previous breaded chicken recipe and it was amazing.
Thank you so much for trying this recipe! 💚💚💚
I made these for dinner and my children loved them!! So easy and delicious, I’m making a double batch tomorrow!!
This is how cooking videos should be done. Quiet with a relaxing background music, and valuable content.
👌💖👌 Thank you Sir/Madam. What a delight !! 👌💖👌
Thank you so much for your kind words 😊 happy cooking!
Totally agree
I will definitely put these tips into practice in my future recipes
You're right! 👌
Anybody else getting a Toy Story vibe from the music, the scene when the old man polishes Woody? No..? Just me? I hope not!! 😅
no i do too
Lol I was watching with the volume up and my son said, why are you watching toy story? I didn't even realize.
Phrasing!
🤣🤣🤣🤣 you are right about the music. Completely forgot about that!
Agreed!!
Made this today including the whole press, freeze, press cycle. It was delicious and well worth the time. Thank you for the recipe.
Thank you so much for trying the recipe 😊
I tried this and it made all the difference to my usual tofu meals! Tasty and healthy indeed! 👍
Thank you for taking the time to teach us!! I switched to vegan a few months ago. This should really help!
Thank you! Happy cooking! 😊
🐔🌱👍
Mmm it looks delicious! excited to try this out. A lot of artificial meats look funky and scary to me but I appreciate that this is just thawed tofu prepared similarly to chicken.
Thank you! Happy cooking! 😊
Yes. They look weird and in appetizing sometime. This is so doable.
Crazy good! I didn't believe it at first, but, now I can say eat and believe! This is a perfect tofu recipe - yes PERFECT. Serve this to anyone who says they don't like tofu and you will change their mind. This by far the best tofu recipe so far. Thank you!
Ohhh, thank you so much for trying this recipe! Cheers!😊🙌🙌🙌🙌
Good and simple! Made it without freezing but freezing definitely gives it more of a chicken texture. Would recommend soaking the tofu a little longer in the soy and powder solution for more flavour. Other than that, amazing! Thank you so much you’ve opened me up to a new food :)
Hello! Thank you so much for sharing your thoughts 😊 appreciate it. Happy cooking!
I’ve made it many times! Very delicious!
Thank you so much! 😊😊
How long or what methods do you recommend to unfreeze? Mine felt appart, I bought the extra firm tofu
What type of tofu do you use for this?
@Wilson Wilson What are the ingredients for this recipe?
Such a harmonious and happy space!
I especially love how they enabled air and light flow into the inner, personal spaces, without sacrificing privacy. It's quite soothing...
Wait. What? The video was about baking tofu, what are you referring to!?
Patience and paying attention to details is the key to being a fabulous cook
I love how calming this video is ! 🤗 definitely will try it !
Thank you so much for watching! 😊😊
It's very calming. I really enjoyed watching.
@@Earthssilhouettes Quite peaceful 😊.
Thank you 😊🙏
For sure! 🤣 felt like I was watching LOTR...esp the scenes of the peaceful countryside and the treehouse.
I make fresh tofu and followed instructions and was the best tofu chicken I have ever had. Thanks for sharing and keep them coming 👍
I make my own tofu too, good to know fresh works
Just put my homemade tofu into the freezer. Love the look of the texture you got by freezing it!
Thank you so much! 😊😊
Excellent. I hadn't thought of pressing silken tofu before. I think I'm peculiar in that I don't like the texture of firmer tofu, especially pressed.
A few years ago, on the outskirts of Cheltenham in the UK there was an incredible Chinese takaway that did the most beautifully textured tofu I've ever tasted - crispy on the outside, but still wibbly-wobbly on the inside and I've been trying to creste it ever since.
I'm going to try pressing and freezing silken tofu like you have here to continue my journey in recreating it.
Also, lovely choice of music in this video!
Thank you so much! Hope you try this soon. Happy cooking!
Really impressed it really looks like chicken. Love how you made it.
Thank you! I'm also surprised with the outcome! 😁
@@HealthyFoodiePH Welcome my friend.
Finally I found the right channel. Thanks for sharing the recipes!
Thank you so much! 😊🙏 Happy cooking!
This is literally the best fckn tofu ever I just made it and ate the whole fckn thing ahhaa
It's really good as a snack too 😊
I made a version of this about 7 years ago when I was on a vegan diet, my parent and brothers and sister enjoyed it said it tasted like chicken, going to give your recipe try
I literally read your comment and I literally replied.
Did it taste like chicken?
@@akshdeeprajawat9642 the texture yes but the flavour no
THE BEST recipe EVER! I dropped mine in the Fry Daddy and it was AMAZEBALLS! Thx for sharing. This now a staple dish in my household.
Glad to know this, thank you so much!!
I told you yesterday.
I have this for my lunch dinner
Just now . Wow delicious
Thanks
Yeah, just made another batch today too! 😊
I simply love the background music .
Shazam does not recognize it tho 😭. What is it please ?
I made this with extra firm tofu and it was pretty close!!! I love this and I'm definitely going to make it again. You are a genius. Thank you.
I did this on accident when I first when vegan years ago, I heard freezing tofu increased the meaty-ness but I didn't write down my steps and haven't been able to recreate it, gonna try this since it looks to be the same and I'm so excited!
Yey!! Worth trying! Thank you!
Some people are just rude of others’ food choices. It’s also for people who’s trying to transition to being vegetarian or vegan, from eating meat all their lives. It’s either because they’re trying not to harm the livestocks, don’t wanna intake animal hormones, or cleaning their diet. Being vegan/vegatarian cannot just happen one day that’s why people are looking into options like this.
Thank you for sharing your thoughts! Cheers! 😊
Your choice but vegan food is way worse for you and cost a lot so good luck with all the cancerous shit they put in it 🤗
@@samuelhannah3914 Whatever it is but most of the vegans don't like to harm another living being in order to feed ourselves. Like why bother killing another animal when there are so many things that one can get from nature. And for the expensive part, if you think vegan foods are expensive then just make it yourself.
@@samuelhannah3914 Do you have a source for that? Show me a scientifc journal article that says vegan food is worse for you. Didn't know eating vegetables is bad. I call bullshit and you better demonstrate it with evidence.
@@hasekfan2450 did I say vegetables are bad for you no lmao and yes vegan food isn't good for you all the chemicals they put in it to try and make it look and taste like meat 😂 and plus on top of that you have to take supplements so you don't look like you're dying of starvation
What a brilliant recipe. I'm going to make this with my two little girls this weekend
Happy cooking! 😊
I have some experience making stuff taste and feel like chicken but I never really tried with tofu until now. I tried this method today and it turned out PERFECTLY, I was impressed by the amount of water that came out of the block after freezing it, and I already had pressed it for an hour!
I loved the texture, it’s like a light version of chicken (and it’s way lighter on the stomach too), soft but not spongy.
Thank you! Really appreciate this! 🫶
@@HealthyFoodiePH Thank YOU! love the quality you're putting in as well.
I recently made this and turned it into Dry Garlic Tofu Bites by sprinkling lightly with garlic granules before and after baking, love this!
Sounds good! Yum yum!
Was skeptical at first to try as the process is long but then decided to give it a shot. It’s an amazing way to consume tofu. Like many people, I used to find tofu boring and bland. But this recipe took it to an altogether different level. Now this method of using tofu for my dishes is going to be the standard.
Thank you for trying! 😊😊😊
I love the peaceful non speaking recipes!!!
Cheers!
That looks so yummy and healthy! It looks almost like chicken nuggets! Great video! 👍
Hello there. Yes, and it's really good too. Thank you for watching and supporting! Keep cooking! 😊
What part of deep frying is healthy? My man, I come from a vegetables eating culture and trust me when I say that an oven baked chicken is much healthier than this.
@@RKNancy True
These may look like a deep fried tofu, but believe me, this is actually baked 😊 hope you watch the video first 😉
My wife was a tofu-no We decided to go down a mostly plant free path recently (no not a veganuary thing..motivated by something else) and I suggested tofu. Been super presing it and (BUG step forwards) freezing it to get moisture out so you can get a bit of crisp on it and it has been a game changer. The freesewr move really helps... and you can buy tofu, cut a couple of portions, freeze and you are good to go way after the 'fresh' shelf life.
Tofu Recipe
Press for 30 min
Optional: Freeze for 30 min and press again
2 Tbsp Soy Sauce
2 Tbsp Vegetable Oil
2 Tsp Smoked Paprika
1/4 Tsp Curry Powder
1 Tsp Garlic Powder
1/4 Cup Corn Starch
Break up Tofu into chunks
Mix into the mix
Put oil on sheet + baking pan
Put tofu on sheet
Cook for 30 min at 375F
Don't skip the freezing!!! That's what makes the huge change in the texture. If you need to skip a step, skip the first press, and just press the heck out of it after it's thawed.
Funny nobody mentions salt in the recipe. I have though vegan-based meat substitutes need a lot of flavour.
I think soy sauce is enough here, it's still up to your taste preference 😊
thx!
With hot air, or without?
Best video for this specific recipe
Thank you so much! 😊
I love chicken. It delicious. But after I realized the dark truth about meat and dairy industry, I went to the vegan diet. 💚 Tofu is the best food for vegans 😋
I just did this following the instructions and man am telling u. Am satisfied I had to share it. Thank you so much.
Ohh, thank you for trying this recipe 😉😉😉
I am so surprised... I watched this whole thing and didn’t want to stop. Not only is this recipe the easiest I’ve seen but classical music, man. 😳
We need that soothing music in times like this. Happy cooking! 😊
I’m currently in the process of pressing it and will put it in the freezer when it’s done I’ll update when it’s done and let you know how it is 😊
Yes, please let me know 😊😊😊 happy cooking!
I don't bother pressing it I take a tea towel out and wrap it up and press on it with my hands in all areas of the tofu and it becomes very dry very quickly. The pressing thing takes way too much time and it actually doesn't get out as much liquid as a tea towel..
Love the music to go along with it!
I never would have thought about freezing tofu to deliberately change its texture, but this is so smart! It looks great too ^^
Happy cooking! 🙌🙌🙌
I tried it !!! Its delicious
Thank you so much!, 😊😊😊
Thanks so much. I’ve been trying hard to go vegan and this is just the recipe I was looking for.
You're welcome! Happy cooking! 😊😊
Try watching 'Earthlings.' If that doesn't put you off meat, you must be a tyrannosaurus.
My tofu is ready to cook today, and I can’t wait 😋
This was amazing. My kids aren't vegan, but they ate the whole pan. Followed the recipe just as listed. I didn't know that I could like tofu until I tried this recipe. Thanks for sharing.
That's good to hear! Happy cooking!😊
I didn't think someone could beat saucestache in looks and texture.
This music is 100 percent from little bear. I could not forget this sound from the day I was a child.
Hi!! For those struggling to find the right tofu I wanted to share a discovery I made. I wasn't able to get the firm silken tofu but I found somewhat soft tofu and froze and thawed it twice. It didn't get the right texture and I got to thinking, the right tofu would be similar but with more water right? So I froze it again (3rd time) but with water (like I put it in a Tupperware filled with water) and thawed it and boom, I got a more layered texture!
I can't guarantee that this will work with any tofu but if you have some it might be worth a shot :)
Of course it's not as impressive as the one in the video, but it's an improvement!
(I still have to flavor it and cook it, but I can see the difference in texture, even when i broke it apart it wasn't a clean cut as it'd usually be. I also did the same thing with another piece of the same tofu but without water and although the texture improved it doesn't look as good as the one with water)
WOW! What a perfect recipe! It tastes exactly like fried chicken nuggets from a fast food store, but without all the nasty fats, chemicals, hours-long boiling oil (which turns it black and nasty), and of course the high calories and the dead bird, lol.
This is an instant classic, I'll be making this for many years to come, I can't thank the producers enough. Thank you! It's a simple, and easy way to make a great vegetarian/vegan substitute to fried chicken. I love recipes that rely on patience for their magic (like freezing this overnight and pressing it twice), rather than on gimmicks. Just be a little bit patient, and you will be richly rewarded!
Happy cooking! 🙌🙌🙌😊😊😊