Using oil or butter I make a roux on the stove at least a pint. I transfer it once it's done into a jar and keep it in the refrigerator. With a lid it keeps indefinitely and I can pull it out and use it for thickening anything I want to. :-)
I was vegan for 11 years and I think that my legs are made of tofu! :-). Firm should work but you always want to use extra firm when you're doing something like today. It looks delicious! I just got a bunch of Asian ingredients today that I was out of but I don't have any tofu. Back in the day you couldn't buy extra firm tofu or even firm like it is today. It was quite wobbly and had much more water in it.
Yes I cut through the middle as well because it's too tall and too big to be one bite. We look for one bite just like you would look for in meat such as cubed chicken or beef.
Of course I use flour when I make my roux for the fridge and I almost never use cornstarch for a sauce or a gravy because it that's a New England thing Plus the sauce or gravy is clear when you use cornstarch and that's not my thing.
It's a Pampered Chef Deluxe Air Fryer and it's on sale 25% off this month! :) Just a few days left. www.pamperedchef.com/pws/aecheather/shop/Small+Appliances/Air+Fryer/Deluxe+Air+Fryer/100194
LOL 😂 ❤️ I just LOVED this video and thank you for adventuring FOR me 🌱🌱 This recipe sounds amazing 🤩 Just an FYI. If you freeze a block of tofu solid, then thaw it out it will have a “ meatier” texture 😁 I always use 2 tea towels (1 top and 1 bottom)and a weight on top of everything when draining the liquid off my tofu. I usually wait one hour before using the tofu to be sure all of the water has been drained off. Probably wayyyyy TMI 😜 You are amazing 🤩 I will DEFINITELY try this recipe. LOVE your channel 😇 I have made so many of your recipes for my meat loving hubby! Thank You 😊
That looks so good! Would be amazing with stir fried veggies and rice. I love your honesty and how real you are in your videos!
I love this dish!!!! definitely I'm going to try this one tomorrow!!! 😊 I absolutely love the presentation and waiting to see more of your content
VERY INTERESTING. 😊
I love Tofu! Thank you!
The bottoms are beautiful! It's good to make mistakes because that's more like we cook at home than watching a professional chef do it.
Using oil or butter I make a roux on the stove at least a pint. I transfer it once it's done into a jar and keep it in the refrigerator. With a lid it keeps indefinitely and I can pull it out and use it for thickening anything I want to. :-)
I was vegan for 11 years and I think that my legs are made of tofu! :-). Firm should work but you always want to use extra firm when you're doing something like today. It looks delicious! I just got a bunch of Asian ingredients today that I was out of but I don't have any tofu. Back in the day you couldn't buy extra firm tofu or even firm like it is today. It was quite wobbly and had much more water in it.
I could eat every square of that tofu just the way it is!
Yes I cut through the middle as well because it's too tall and too big to be one bite. We look for one bite just like you would look for in meat such as cubed chicken or beef.
I wish I had an air fryer when I was vegan because it's quite difficult to get a nice toasty outside coating on tofu.
If you freeze tofu and then thaw it take the water out and cut it into those cubes it will have the texture of chicken.
I wonder if the extra firm would have given you a better texture?
Lula said freezing it might have afforded me more texture.
Of course I use flour when I make my roux for the fridge and I almost never use cornstarch for a sauce or a gravy because it that's a New England thing Plus the sauce or gravy is clear when you use cornstarch and that's not my thing.
Cornstarch slurry
What brand air fryer is that
It's a Pampered Chef Deluxe Air Fryer and it's on sale 25% off this month! :) Just a few days left. www.pamperedchef.com/pws/aecheather/shop/Small+Appliances/Air+Fryer/Deluxe+Air+Fryer/100194
LOL 😂 ❤️ I just LOVED this video and thank you for adventuring FOR me 🌱🌱 This recipe sounds amazing 🤩 Just an FYI. If you freeze a block of tofu solid, then thaw it out it will have a “ meatier” texture 😁 I always use 2 tea towels (1 top and 1 bottom)and a weight on top of everything when draining the liquid off my tofu. I usually wait one hour before using the tofu to be sure all of the water has been drained off. Probably wayyyyy TMI 😜 You are amazing 🤩 I will DEFINITELY try this recipe. LOVE your channel 😇 I have made so many of your recipes for my meat loving hubby! Thank You 😊
I’ve heard that but didn’t know how true that was!
@@AdventuresinEverydayCooking Yep 👍🏻 freezing tofu then thawing it out will give you a meatier texture 🥳
Tofu doesn't really have flavor.. its all about the sauce.
Oh really? Well that sauce is phenomenal!!!