just so everyone knows, chinese groceries actually sell tofu that had already been frozen and defrosted twice. They're called 'frozen tofu' or otherwise, 冻豆腐
@@milesf8667 hey bud I ain't not blaming on ya lol I was just feeling sad over my mom not being able to cook it properly. Of course, I appreciate ur helpfulness in offering such useful info. Anyways happy lunar new year.
great video! TIP: after freezing the tofu the first time, take it out, let it thaw, and press the water out of it. Then repeat that procedure of freeze, thaw, press. That will make the tofu layers flake perfectly. Cheers!
Vince P he knows the taste of all the non vegan things he’s replicating lol. he’s also been seen using non vegan ingredients before too. I think he probably is mostly vegan but he’ll eat non vegan things whenever he’s comparing alternatives he’s trying to make
Plant based is dietary while vegan is ethical/empathy based lifestyle. Many people support a cruelty based lifestyle due to the wonderfully advertised BS the world has been built on. Australia estimates one billion animal lives lost in the recent bush fires. Volunteers were sickened by the sight off dead animals that died trying to flee the fires and many have needed psychological help with this. At least these animals had somewhat of a chance to escape unlike the trillions of animals bread to die. I guess not many of them thought about what an animal went through so they could have a burger or steak for dinner. Its almost odd that people are happy to consume the murdered flesh of an animal and make threatening comments to those that choose not to but, fear of change creates irrational behaviour.The argument of meat protein verses vegetable protein will continue for a long time and really time has already proven what an animal based diet will do to the human body. ✌️
Hey Sauce Stache, I've been watching your channel for a while now and I just wanted to say, the efforts you take to make all of your content and videos great really show. Your presentation is wonderfully conducted and you hit this feel that's like at the same time a little homey, slice of life kitchen corner and yet also a professional cooking environment. Your delivery is so personable and you're always so positive and full of heart. Last but not least you always pay such respect to the recipes and your peers, and it shows along with your love for cooking through the food you make. You will well go on to be one of the biggest cooking channels on RUclips, I guarantee it. Stay awesome friend, much love.
Weird her recipe had medium? Medium tofu is usually used for deserts, vegan ricotta and scramble. Firm, especially extra firm, is best for "crispy" faux meats.
I’ve made her recipe many times and to get the flakiness, I open the package of tofu (cut off the top seal) and drain the water out, put it in the freeze until fully frozen then take it out, squeeze any water out and then put back in the freezer to fully freeze again, after this last thaw you squeeze the water out again and you will definitely see the difference in texture. It will be like a sponge pretty much and absorb any broth you make for it. To ensure full/better flavor squeeze the pieces a bit so they can absorb the broth better. I let them marinate overnight and make “chicken” wings or fried “chicken” out of them.
I learned about freezing tofu years ago from a Seventh Day Adventist. I don't like the texture f tofu so it helped with that. It gives it a more breadlike consistency, as oppose to the soft eraser one. It help absorb the flavours further into the tofu. Plus I get my tofu from an Asian market in a big bucket that would cost about the same as the one of he bought here so I have to freeze some of it at least. After freezing I don't even use a press. Since it is more stable I just carefully squeeze it in my hands. Almost like with a sponge. I have to be careful though because I have squeezed out too much water before that way and made it dry. But I kinda liked that too. Hehe. Great video, thanks
I WASN'T READY FOR HOW GOOD THIS WAS. I was fully prepared for this to just taste like fried tofu (which I love by the way, and would not have been disappointed). But no joke, this tastes EXACTLY like chicken nuggies. Holy cow. Okay, to be fair, it was more tender than real chicken, so that kind of gave it away, but the taste was phenomenal. I wonder if putting the tofu pieces in a dehydrator for a while after soaking it in the broth might give it a firmer bite? Anyway, I'm putting this in my permanent rotation. This was GOOOOOOOD. (I do not have a vaccuum sealer so I just soaked them in a bowl, and that worked just fine.)
Awesome 😊 I love Mary and you and this vegan series! I absolutely love tofu so I will give this posh version a go - thanks for the tip on double freezing - I freeze once, but see the logic to twice now! My tip - next time try to make thinner slices of tofu - this way it'll resemble Schnitzel a bit more, with the fried taste of the coating and a less prominent tofu you'll get mostly the protein texture.
Exactly, there is only firm or super firm TOFU in the London supermarkets!! Freshly picked oregano leaves (from a living plant!) steeped in hot water makes a great all natural chicken flavour broth, add dry roasted onion outer skins to the water for 'roast chicken breast' type flavour.
Этот канал - настоящая находка! Спасибо за такую прекрасную рубрику. Многие блоггеры-веганы принципиально не сравнивают свою еду с их мясными вариантами. Не поймите,я люблю животных,но не исключаю что они очень вкусные. Чтобы легче было перейти на веганство,мне очень важно знать о вкусах блюда. Еще раз спасибо. Продолжайте в том же духе!! With love from Ukraine
I wish people would listen and read before accusing about things like the 'Not Chicken' bouillon cubes issue. Everyone chill. This boy is doing wonders, leave him alone, especially those of you that are WRONG! His videos are amazing!
Tip to help minimize an minor oil or other minor burns like from touching a hot oven rack or pan handle. Quickly separate an egg and apply or dip the burnt area of skin in only the egg whites. Let it air dry and repeat. Leave on for as long as it will stay, at least 5-10 minutes. The collagen in the whites will help the pain and aid in healing the skin. I used this technique many, many times and get instant pain relief, and often no burn mark if you do it quickly enough. Love your recipes and vids!
THE VACUUM SEALING!!!! i learned about vacuum marinating in culinary school and i literally have NO idea why i never thought about marinating tofu like that (maybe bc i don’t have one lol) GENIUS I SAY!!!
The important thing to remember is that Mary was attempting something a bit more challenging: doing everything gluten free. That changes a lot of what you need to work with, although the tofu firmness might not be a vital part of those adjustments. I've made the "nuggets" version several times with the firm tofu and had excellent results. I'm also lazy and just toss the tofu I've soaked directly in seasoned flour just before frying. The tofu is damp enough that the egg/egg-equivalent bath seems unnecessary, at least for a texture I'm happy with. Also, while Mary's seasoning mix recipe works, another great alternative seasoning for the flavor infusion (and to season the flour with) is McKay's Chicken-Style seasoning. It might be a bit harder to find than some of the other options, but it's quick, easy, and tastes great. Just use twice as much as the packaging says when you make the broth to soak the tofu in.
@@SauceStache Coming back with something I forgot to mention. My favorite thing to do is prep the seasoning broth mid-morning, and let the tofu soak in the fridge all afternoon. When I'm ready to fry it up in the evening, the flavor has permeated the tofu quite nicely.
Great vid! I've tried Mary's recipe a few times with medium, med firm and firm tofu and it really does need to be medium firm to get the awesome layered texture, although I've had minor success with medium. The taste has been great each time, and they make a great sandwich.
You are awesome. Great job, Mark. I’ve been pimping this technique for a few months and you rocked the absolute eff out of it. Great job man. Worth the wait, cuz I knew it was coming.
Sauce Stache also your fat infusing technique is something I’m trying soon. I want to get more fat into my vegan meats. Most people tell me vegan stuff is dry. Adding fat is so needed. I think you should try to use a syringe to get more in all those cracks created by the slow freezing process... similar to adding flavor into a turkey. Future video? 🤔
I recently stumbled upon ur channel and oh boy I’m glad that I came here ,u are an amazing chef with great editing and wonderful Videos!! I don’t really recreate any of these recipes but I have a lot of fun watching them.
I know you're not doing her recipe exactly but thanks anyway for trying this! I've had my eyes on her recipe for a while but I've been too lazy to make it myself. Cheers.
I think you are doing a vegexcellent job of letting us know the name of the products you use AND I love your laugh, and your kitchen toys, you've got the best toys!
Keep watching! I commented elsewhere but half of these recipes actually double as clever ways to stretch meat really, really far. They're great to know about if you're poor, cooking for a crowd or large family, or trying to reduce food waste. If you use inedible chicken leftovers to make some stock that you can use for this, you just doubled the amount of chicken you bought, pretty much out of thin air. =)
For Australians, I recommend Massel stock powder. Yes, it's vegan, but I, as a non-vegan, like it because I think it tastes great. I personally have taken to using the low sodium type, because one can always add more salt later.
Thank you so much for making these videos. I love how open minded you are about trying new ingredients and different methods to get the best vegan chicken. You've given me loads of ideas to expand my own repertoire of recipes in my quest to also get close to the meat-based version.
Yep, Mary got that right, she's a clever cook too. Yours, with the added ingredients looks very good, don't you just love food science. How many different types of food can you make with chickpeas/ chickpea flour. A seven course dinner, with savoury and sweet (chickpea tofu, sausages, custard, meringues).
I use the same tofu press! It's so simple and straight forward. Love it! I always put my pressing tofu in my clean sink, less mess and no extra dishes! I marinate my tofu in its container as well :) Love your videos!
Sir, this journey has been a trip and my flexitarian diet thanks you. Today, I'm going to go on a hunt today for grapefruit, seitan, and med-firm tofu...! Question: if you had to drop one of the prep steps for the tofu, which would you say is the least necessary?
I'm a vegan chef and can attest that you don't need a to press it that long and can just use a towel and something heavy but not to heavy to squash it.and freezing it twice is nice but once is good enough unless you have the time.
I’m really enjoying this series. I hit subscribe when I found your grapefruit pith video. Pro-tip : I have the same tofu press and you can skip the plate part! The tofu container itself works to drain in when you tip the press on its side.
Here is CA it's easy to find medium firm tofu. Although, the best alternative is to simple make it from scratch. It is super easy. Mary's Test Kitchen also has a video on that. (I'm sure that has been mentioned in the comments somewhere already.)
I tried Mary's method and after the second thaw my "firm" tofu fell apart into small and tiny pieces, I used the small ones for the buffalo wings and some of the crumbs in veganaise for a chicken salad sandwich.
On the availability of medium tofu, I seem to recall Mary’s test kitchen recipe mentions medium tofu being available in Canada, but in the U.S. just firm & soft. She also recommends traditional tofu (homemade tofu) being a good alternative.
Hey Stache, I'd recommend looking into an induction hob. They heat uber fast, have great control, but the main reason is that gas hobs give out some serious metal pollution, in excess of the smog in an ultra-dense city area. Swapped mine out a while ago and air quality is genuinely noticeably cleaner.
Next time you want a meat like tofu, cut it into four like you had, then use the press on the four pieces, dry with a towel. Then freeze, let the water drain off as it defrosts, don't let them sit in a container that doesn't drain so it doesn't just reabsorb the moisture. Then dry them off and toss them in that sauce you made, not for an overnight soak, just a stage in that breading. You will wind up with a much firmer and chewer product that is closer to that chicken type thing you want.
To anyone who tries this Definitely don’t skip pressing the freezer tasting water out the tofu and definitely marinate it. You’ll regret skipping those two steps even if you did the freeze and thaw +repeat
It takes me back to when i was a child. We used to do almost the same thing, not because we're vegetarians, but it was a cheaper meal to do chicken-flavored tofu nugget compared to buying real chicken.
I use king trumpet mushrooms as my vegan chicken. I made chicken tacos with them and also buffalo chicken and it all came out really good. I got this idea from the wicked heathy cook book.
Just found your channel and I really like this recipe. If you did I think I’m gonna try this but I’m going to tear my tofu into chunks that way can’t wait. New subscriber.
Yo brotha! I've been on a binge watch of your videos today and you're a rockstar! One thing though: you gotta use different songs man 😆If you're just watching one video it's fine, but when you watch multiple in a row, it just makes them all blend together.
On Mary's site she said someone used House brand tofu in firm and get similar results - I've tried this as well and it looked identical to hers. I was so happy. omnis had a tough time telling the difference
Try using Firm Silken Tofu. Instead of sponge like texture you should get a “Layered” meat like texture. Love your stuff. Kinda reminds me of a younger vegan version of Alton Brown.
Love your stuff. I think what makes Mary’s a bit meatier is that she tears the tofu into random pieces and those extra nooks and crannies make for extra surfaces to get breaded and fry/bake. Firm or medium firm works the same- (just not the extra firm or silken)!We make it once a week in our house with different sauces/gravies. I don’t think the brick you’ve made measures up quite exactly, but you do you. As Mary says, “there are no rules!”
Yeah, medium-firm gives a totally different texture - I'm surprised you can't find it, in what I assume is a pretty big city? I live in a ~200k non-coastal city and there's several places, pretty cheap too, where I can find it. And of course the asian markets have it.
Definitely need to try the med/firm or medium tofu. I’ve made it with firm before too and is completely not the same, totally different texture. When you find the right tofu, please try this again, it is incredible! :)
I hope the bread crumbs he used we vegan I know this is a super unhealthy recipe though just grill some free range chicken up with some fresh herbs it’s much healthier and nutritious
Pretty interesting take on the tofu method. I def like the visual appeal of Mary's 'torn apart' version, but I am totally going to try using the vacuum sealer too. Great ideas here :)
you should experiment with air fried tofu you basically put it in the toaster press cut it in pieces put it in some kind of broth and seasoning we use soy sauce or some kind of soy sauce with sesame oil and sesame seeds it's amazing.
Great show, Mark! Mary's Test Kitchen is an awesome channel, and enjoyed your variation on her recipe. Wondering if you froze it twice if you'd have gotten closer to the consistency she ended up with, even with firm tofu. Also hoping you'll take a shot at doing similar with Burmese (chickpea flour) tofu as an alternative to soy-sensitive diets. Love your channel!!
Thank you so much!!! So I did actually freeze it twice! I think it had to do with not being medium firm and also the publix brand tofu. I would bet if you got a good quality medium tofu it would come out just as good as hers for sure! I have never worked with Burmese Tofu!! I think it would be fun to try though, thanks so much for the suggestion and thank you so much for watching!!
I will admit, the adorable and smart ginger sucked me in. my girls laid eggs I am cooking. A dozen. Half for my wolf, named Joshua, and half for me. Of course butter from my buddies farm. He does dairy. Might have to try this recipe. Last time I ate vegan at a place in the city I was sick for a week. I do love a tossed salad or such. Live vegs. Of course cheese helps. Lots of butter. Great video daddy. You can cook on my wood stove any day.
I tried making fried tofu once. I put the tofu in the freezer overnight because an emergency came up, and when I thawed it out and tried to cook with it, it had the texture of eating a sponge.
Me: oh lets try to make vegan fried chicken tonights shouldnt be hard Recipe: throw in freezer, out freezer, in, out. 2 days later Me: meh we'll order tonight it's ok
I like before I watch your videos, you’re honestly awesome dude. Also nice to know I can just double freeze tofu without opening it! Other videos take all the water out as much as they can then freeze it which I was too lazy to do lol
just so everyone knows, chinese groceries actually sell tofu that had already been frozen and defrosted twice. They're called 'frozen tofu' or otherwise, 冻豆腐
Thanks for that info!
Thanks, my mother bought it and have a fail attempt cooking it lat month.
Yeebba _ well, can’t really blame me for that can you?
@@milesf8667 hey bud I ain't not blaming on ya lol
I was just feeling sad over my mom not being able to cook it properly. Of course, I appreciate ur helpfulness in offering such useful info. Anyways happy lunar new year.
Yeebba _ Soz. Didn’t understand correctly. Happy lunar new year and stay away from the virus 😇
Hey RUclips just recommended your video to me! Thanks for giving the method a try. I'm about to watch your homemade just egg video next. 😊
His homemade egg video was cool. I would love to see what you can do with it Mary!
You are famous Mary!
Thanks Mary. I'm absolutely loving this vegan meat substitute thing happening around YT
You should both collaborate and make a joint video x
Mary is the BEST!
great video! TIP: after freezing the tofu the first time, take it out, let it thaw, and press the water out of it. Then repeat that procedure of freeze, thaw, press. That will make the tofu layers flake perfectly. Cheers!
Vegans and vegetarians are literal magicians
Is this dude vegan or just really open minded and very talented?!
The second one I'm pretty sure he has said he was before but not anymore
He said he's pescaterian once, but he could've turned vegan since
His whole channel revolves around ingredients not made from animals or animal products. Call it what you will :)
I was wondering the same. Either he's cool af for doing all this extra points if he isn't tho
Vince P he knows the taste of all the non vegan things he’s replicating lol. he’s also been seen using non vegan ingredients before too. I think he probably is mostly vegan but he’ll eat non vegan things whenever he’s comparing alternatives he’s trying to make
Although that I'm not a vegan, I really enjoy watching this "vegan recipes" series 😅❤️
You should go vegan!
Why aren’t you at least plant based?
@@Jennifer-sw7sm that means vegan bro
Plant based is dietary while vegan is ethical/empathy based lifestyle. Many people support a cruelty based lifestyle due to the wonderfully advertised BS the world has been built on. Australia estimates one billion animal lives lost in the recent bush fires. Volunteers were sickened by the sight off dead animals that died trying to flee the fires and many have needed psychological help with this. At least these animals had somewhat of a chance to escape unlike the trillions of animals bread to die. I guess not many of them thought about what an animal went through so they could have a burger or steak for dinner. Its almost odd that people are happy to consume the murdered flesh of an animal and make threatening comments to those that choose not to but, fear of change creates irrational behaviour.The argument of meat protein verses vegetable protein will continue for a long time and really time has already proven what an animal based diet will do to the human body. ✌️
@@gonget Such an enlightening reply. I am taking baby steps towards the plant based diet, I hope I get there soon. Have a nice day.
thanks for the double-freezing tip!
you'll get a much crispier crust if you go 50-50 cornstarch and flour
Hey Sauce Stache, I've been watching your channel for a while now and I just wanted to say, the efforts you take to make all of your content and videos great really show. Your presentation is wonderfully conducted and you hit this feel that's like at the same time a little homey, slice of life kitchen corner and yet also a professional cooking environment. Your delivery is so personable and you're always so positive and full of heart. Last but not least you always pay such respect to the recipes and your peers, and it shows along with your love for cooking through the food you make.
You will well go on to be one of the biggest cooking channels on RUclips, I guarantee it. Stay awesome friend, much love.
Weird her recipe had medium? Medium tofu is usually used for deserts, vegan ricotta and scramble. Firm, especially extra firm, is best for "crispy" faux meats.
eatlettuce same thing I was just thinking 🤔
Medium changes texture and gives you the flaky layers like chicken when frozen.
You’re talking about silken tofu, not medium tofu.
But it was medium firm wasnt it?...
:/
You have to make McNuggets with oyster mushrooms 🍄! It’s just a natural progression in your journey.
Love this idea!!
I’ve made her recipe many times and to get the flakiness, I open the package of tofu (cut off the top seal) and drain the water out, put it in the freeze until fully frozen then take it out, squeeze any water out and then put back in the freezer to fully freeze again, after this last thaw you squeeze the water out again and you will definitely see the difference in texture. It will be like a sponge pretty much and absorb any broth you make for it. To ensure full/better flavor squeeze the pieces a bit so they can absorb the broth better. I let them marinate overnight and make “chicken” wings or fried “chicken” out of them.
Everyone that doesnt listen to him as he spends a full 10 seconds telling people: hEy tHAtS ReAL cHicKen brOtH!
hahahahah
I love these vegan videos. Thank you.
Thank you!!!
I learned about freezing tofu years ago from a Seventh Day Adventist. I don't like the texture f tofu so it helped with that. It gives it a more breadlike consistency, as oppose to the soft eraser one. It help absorb the flavours further into the tofu. Plus I get my tofu from an Asian market in a big bucket that would cost about the same as the one of he bought here so I have to freeze some of it at least. After freezing I don't even use a press. Since it is more stable I just carefully squeeze it in my hands. Almost like with a sponge. I have to be careful though because I have squeezed out too much water before that way and made it dry. But I kinda liked that too. Hehe. Great video, thanks
I WASN'T READY FOR HOW GOOD THIS WAS. I was fully prepared for this to just taste like fried tofu (which I love by the way, and would not have been disappointed). But no joke, this tastes EXACTLY like chicken nuggies. Holy cow. Okay, to be fair, it was more tender than real chicken, so that kind of gave it away, but the taste was phenomenal. I wonder if putting the tofu pieces in a dehydrator for a while after soaking it in the broth might give it a firmer bite? Anyway, I'm putting this in my permanent rotation. This was GOOOOOOOD. (I do not have a vaccuum sealer so I just soaked them in a bowl, and that worked just fine.)
Infuse the vacuum sealed flavor then cut in half? Try reversing these operations to increase the flavor.
Ohhh so true!!! I bet that would have really worked!
I was wondering what yours happen if you forked holes in the tofu to marinade better
Awesome 😊 I love Mary and you and this vegan series!
I absolutely love tofu so I will give this posh version a go - thanks for the tip on double freezing - I freeze once, but see the logic to twice now!
My tip - next time try to make thinner slices of tofu - this way it'll resemble Schnitzel a bit more, with the fried taste of the coating and a less prominent tofu you'll get mostly the protein texture.
Exactly, there is only firm or super firm TOFU in the London supermarkets!! Freshly picked oregano leaves (from a living plant!) steeped in hot water makes a great all natural chicken flavour broth, add dry roasted onion outer skins to the water for 'roast chicken breast' type flavour.
Этот канал - настоящая находка!
Спасибо за такую прекрасную рубрику. Многие блоггеры-веганы принципиально не сравнивают свою еду с их мясными вариантами.
Не поймите,я люблю животных,но не исключаю что они очень вкусные.
Чтобы легче было перейти на веганство,мне очень важно знать о вкусах блюда. Еще раз спасибо. Продолжайте в том же духе!!
With love from Ukraine
Binge watching your videos, and I can’t fathom how you haven’t blown up yet! You’re so funny and you have such great advice for the recipes!!!
I wish people would listen and read before accusing about things like the 'Not Chicken' bouillon cubes issue. Everyone chill. This boy is doing wonders, leave him alone, especially those of you that are WRONG! His videos are amazing!
Yo chill 🤣
This reminds me of a letter I got from Mr. T back in 1982. I'll never forget how it started:
To Fu,
BWHAHAHAA Thanks Fap for always being here man! hahah
Thank you so so much for doing all of these vegan recipes!! It’s so nice to see, I’m excited to try this!!
Thank you so much for watching!
Tip to help minimize an minor oil or other minor burns like from touching a hot oven rack or pan handle. Quickly separate an egg and apply or dip the burnt area of skin in only the egg whites. Let it air dry and repeat. Leave on for as long as it will stay, at least 5-10 minutes. The collagen in the whites will help the pain and aid in healing the skin. I used this technique many, many times and get instant pain relief, and often no burn mark if you do it quickly enough. Love your recipes and vids!
Nobody:
SauceStache: *chick*_UN_
THE VACUUM SEALING!!!! i learned about vacuum marinating in culinary school and i literally have NO idea why i never thought about marinating tofu like that (maybe bc i don’t have one lol) GENIUS I SAY!!!
Very talented chef and filmer/editor. So glad I stumbled upon these videos!
Wow! thank you! I really appreciate that!
"throw it into the freezer"
*throws it into the freezer*
Bacon anddddd....chicken master!! 🔥🔥🔥
HAHAHA YESSS!!!!!
The important thing to remember is that Mary was attempting something a bit more challenging: doing everything gluten free. That changes a lot of what you need to work with, although the tofu firmness might not be a vital part of those adjustments.
I've made the "nuggets" version several times with the firm tofu and had excellent results. I'm also lazy and just toss the tofu I've soaked directly in seasoned flour just before frying. The tofu is damp enough that the egg/egg-equivalent bath seems unnecessary, at least for a texture I'm happy with. Also, while Mary's seasoning mix recipe works, another great alternative seasoning for the flavor infusion (and to season the flour with) is McKay's Chicken-Style seasoning. It might be a bit harder to find than some of the other options, but it's quick, easy, and tastes great. Just use twice as much as the packaging says when you make the broth to soak the tofu in.
ohh for sure Marys I think Mary's recipe is a superb recipe!! And thank you for the suggestions!! I'll take a look for McKays seasoning!
@@SauceStache Just did a double-check. It's on Amazon. Comes in a nice glass jar, too.
@@SauceStache Coming back with something I forgot to mention. My favorite thing to do is prep the seasoning broth mid-morning, and let the tofu soak in the fridge all afternoon. When I'm ready to fry it up in the evening, the flavor has permeated the tofu quite nicely.
Great vid! I've tried Mary's recipe a few times with medium, med firm and firm tofu and it really does need to be medium firm to get the awesome layered texture, although I've had minor success with medium. The taste has been great each time, and they make a great sandwich.
You are awesome. Great job, Mark. I’ve been pimping this technique for a few months and you rocked the absolute eff out of it. Great job man. Worth the wait, cuz I knew it was coming.
Mary’s freezing technique is gold.
It really is a great technique!
Sauce Stache yes it is. I’ve used it to convince a lot of friends and family that tofu is actually really tasty.
Sauce Stache also your fat infusing technique is something I’m trying soon. I want to get more fat into my vegan meats. Most people tell me vegan stuff is dry. Adding fat is so needed. I think you should try to use a syringe to get more in all those cracks created by the slow freezing process... similar to adding flavor into a turkey. Future video? 🤔
LOVE that idea!!
I recently stumbled upon ur channel and oh boy I’m glad that I came here ,u are an amazing chef with great editing and wonderful Videos!! I don’t really recreate any of these recipes but I have a lot of fun watching them.
Oh man this is crazy. I made her recipe legit last night! I have to try yours now 😋
omg thats awesome!!! Hers is SOOOO good!
I know you're not doing her recipe exactly but thanks anyway for trying this! I've had my eyes on her recipe for a while but I've been too lazy to make it myself. Cheers.
Cheers!! Thank you
I've been using this freezer method for decades. Works great.
I think you are doing a vegexcellent job of letting us know the name of the products you use AND I love your laugh, and your kitchen toys, you've got the best toys!
Love Mary’s Test Kitchen and nice additions.
I’m not vegan but I keep watching this type of videos
hahahaha well thank you for watching!!!
Me too!
I really appreciate the creativity
Keep watching! I commented elsewhere but half of these recipes actually double as clever ways to stretch meat really, really far. They're great to know about if you're poor, cooking for a crowd or large family, or trying to reduce food waste. If you use inedible chicken leftovers to make some stock that you can use for this, you just doubled the amount of chicken you bought, pretty much out of thin air. =)
For Australians, I recommend Massel stock powder. Yes, it's vegan, but I, as a non-vegan, like it because I think it tastes great. I personally have taken to using the low sodium type, because one can always add more salt later.
Your videos are so inspiring 🥰🥰🥰 thanks for making my newly vegan life happier!!
I have the same tofu press I swear we use it once a week if not more absolutely love it
Thank you so much for making these videos. I love how open minded you are about trying new ingredients and different methods to get the best vegan chicken. You've given me loads of ideas to expand my own repertoire of recipes in my quest to also get close to the meat-based version.
Yep, Mary got that right, she's a clever cook too. Yours, with the added ingredients looks very good, don't you just love food science. How many different types of food can you make with chickpeas/ chickpea flour. A seven course dinner, with savoury and sweet (chickpea tofu, sausages, custard, meringues).
I use the same tofu press! It's so simple and straight forward. Love it! I always put my pressing tofu in my clean sink, less mess and no extra dishes! I marinate my tofu in its container as well :) Love your videos!
I have the same tofu press and just used it for the first time today! It worked great too.
The wizard has all he greatest Zany contraptions. Its not fair!!!!!!! We love you Sauce Stache🤠🥥🥦🍇🍜🌶🍄💫🌠🍀🦋💚
Sir, this journey has been a trip and my flexitarian diet thanks you. Today, I'm going to go on a hunt today for grapefruit, seitan, and med-firm tofu...! Question: if you had to drop one of the prep steps for the tofu, which would you say is the least necessary?
I'm a vegan chef and can attest that you don't need a to press it that long and can just use a towel and something heavy but not to heavy to squash it.and freezing it twice is nice but once is good enough unless you have the time.
I’m really enjoying this series. I hit subscribe when I found your grapefruit pith video. Pro-tip : I have the same tofu press and you can skip the plate part! The tofu container itself works to drain in when you tip the press on its side.
I am big meat eater but I love watching your videos because it makes me think outside of the meat box 👍👍👍👍😎
i love the frozen/thawesd tofu technique...is' so freaking good. It's the only thing that satisfies my wing cravings
I did not think florida from you. But one Florida man to another, you're doing great work
Here is CA it's easy to find medium firm tofu. Although, the best alternative is to simple make it from scratch. It is super easy. Mary's Test Kitchen also has a video on that. (I'm sure that has been mentioned in the comments somewhere already.)
I tried Mary's method and after the second thaw my "firm" tofu fell apart into small and tiny pieces, I used the small ones for the buffalo wings and some of the crumbs in veganaise for a chicken salad sandwich.
I wonder if it was the brand of tofu that did that! They all react a little different. If you try it again try a different brand and see what happens
On the availability of medium tofu, I seem to recall Mary’s test kitchen recipe mentions medium tofu being available in Canada, but in the U.S. just firm & soft. She also recommends traditional tofu (homemade tofu) being a good alternative.
Hey Stache, I'd recommend looking into an induction hob. They heat uber fast, have great control, but the main reason is that gas hobs give out some serious metal pollution, in excess of the smog in an ultra-dense city area. Swapped mine out a while ago and air quality is genuinely noticeably cleaner.
Next time you want a meat like tofu, cut it into four like you had, then use the press on the four pieces, dry with a towel. Then freeze, let the water drain off as it defrosts, don't let them sit in a container that doesn't drain so it doesn't just reabsorb the moisture. Then dry them off and toss them in that sauce you made, not for an overnight soak, just a stage in that breading. You will wind up with a much firmer and chewer product that is closer to that chicken type thing you want.
To anyone who tries this Definitely don’t skip pressing the freezer tasting water out the tofu and definitely marinate it. You’ll regret skipping those two steps even if you did the freeze and thaw +repeat
It takes me back to when i was a child. We used to do almost the same thing, not because we're vegetarians, but it was a cheaper meal to do chicken-flavored tofu nugget compared to buying real chicken.
I use king trumpet mushrooms as my vegan chicken. I made chicken tacos with them and also buffalo chicken and it all came out really good. I got this idea from the wicked heathy cook book.
Just found your channel and I really like this recipe. If you did I think I’m gonna try this but I’m going to tear my tofu into chunks that way can’t wait. New subscriber.
Yo brotha! I've been on a binge watch of your videos today and you're a rockstar! One thing though: you gotta use different songs man 😆If you're just watching one video it's fine, but when you watch multiple in a row, it just makes them all blend together.
Thanks for the video, how much Tapioca Starch do you recommend you never state the amount. Looks like a couple of teaspoons.
I soaked mine in salt water overnight, dried it again....it tasted like chicken!!!! It was THE BEST 🤩
You should try freezing the brick before adding the marinade and sealing it. Thawing will remove aditional moisture, giving it even better texture.
On Mary's site she said someone used House brand tofu in firm and get similar results - I've tried this as well and it looked identical to hers. I was so happy. omnis had a tough time telling the difference
maitake mushrooms cooked wicked healthy style!
Love that idea!
I JUST SAW these in the store, the resemblance to I oyster mushrooms was amazing.
That looks delicious! Love tofu - will give this a try! I wonder if it would work in an air fryer...
Ohhh I bet it would!!! Thank you
Try using Firm Silken Tofu. Instead of sponge like texture you should get a “Layered” meat like texture. Love your stuff. Kinda reminds me of a younger vegan version of Alton Brown.
How much tapioca starch do you put in and what do you recommend for an egg replacer?
Awesome episode 😊👍I like your creativity 😊
Thanks Anders!!!!!
Sauce Stache welcome 😊👍
We use JUST Egg for our egg replacer rather than "flax-egg" in most of our recipes. It works really well and doesn't add the "flax taste".
I think your vegan recipes are great, but Mary’s Kitchen actually nailed this as theirs had more layers of texture.
Love your stuff. I think what makes Mary’s a bit meatier is that she tears the tofu into random pieces and those extra nooks and crannies make for extra surfaces to get breaded and fry/bake. Firm or medium firm works the same- (just not the extra firm or silken)!We make it once a week in our house with different sauces/gravies. I don’t think the brick you’ve made measures up quite exactly, but you do you. As Mary says, “there are no rules!”
Yeah, medium-firm gives a totally different texture - I'm surprised you can't find it, in what I assume is a pretty big city? I live in a ~200k non-coastal city and there's several places, pretty cheap too, where I can find it. And of course the asian markets have it.
Definitely need to try the med/firm or medium tofu. I’ve made it with firm before too and is completely not the same, totally different texture. When you find the right tofu, please try this again, it is incredible! :)
Stumbled upon your channel because of your vegan recipes. Keep the content up!
Awesome!! Thanks for watching!!!
I hope the bread crumbs he used we vegan I know this is a super unhealthy recipe though just grill some free range chicken up with some fresh herbs it’s much healthier and nutritious
Pretty interesting take on the tofu method. I def like the visual appeal of Mary's 'torn apart' version, but I am totally going to try using the vacuum sealer too. Great ideas here :)
I can only find medium tofu in asian grocery stores. Her recipe is one of favorites.
you should experiment with air fried tofu you basically put it in the toaster press cut it in pieces put it in some kind of broth and seasoning we use soy sauce or some kind of soy sauce with sesame oil and sesame seeds it's amazing.
Big fan of your vids!! Very cool stuff !!
Great show, Mark! Mary's Test Kitchen is an awesome channel, and enjoyed your variation on her recipe. Wondering if you froze it twice if you'd have gotten closer to the consistency she ended up with, even with firm tofu. Also hoping you'll take a shot at doing similar with Burmese (chickpea flour) tofu as an alternative to soy-sensitive diets. Love your channel!!
Thank you so much!!! So I did actually freeze it twice! I think it had to do with not being medium firm and also the publix brand tofu. I would bet if you got a good quality medium tofu it would come out just as good as hers for sure! I have never worked with Burmese Tofu!! I think it would be fun to try though, thanks so much for the suggestion and thank you so much for watching!!
I am not even a vegan, but I find your process interesting, kudos.
Looks so good! Odd how the phytoestrogen in tofu gets such a bad wrap while the actual estrogen in dairy gets a free pass. Thanks for posting
Thank you so very much indeed💫💫💫 for this video 📹 !!! 🙏🙏🙏
I will admit, the adorable and smart ginger sucked me in. my girls laid eggs I am cooking. A dozen. Half for my wolf, named Joshua, and half for me. Of course butter from my buddies farm. He does dairy. Might have to try this recipe. Last time I ate vegan at a place in the city I was sick for a week. I do love a tossed salad or such. Live vegs. Of course cheese helps. Lots of butter. Great video daddy. You can cook on my wood stove any day.
I’m not a vegan but you make me want to try this
Love Mary’s recipe!! Make it at least twice a month!
I tried making fried tofu once. I put the tofu in the freezer overnight because an emergency came up, and when I thawed it out and tried to cook with it, it had the texture of eating a sponge.
I don’t really enjoy the taste of tofu, but I tried your recipe and it was delicious! Thankyou!
Me: oh lets try to make vegan fried chicken tonights shouldnt be hard
Recipe: throw in freezer, out freezer, in, out. 2 days later
Me: meh we'll order tonight it's ok
Omg I just discovered your videos from julien solomita's lobster thing and I'm binge watching 😂
I like before I watch your videos, you’re honestly awesome dude. Also nice to know I can just double freeze tofu without opening it! Other videos take all the water out as much as they can then freeze it which I was too lazy to do lol
awww thank you!! Yeah toss it right in! haha
Is there a difference between corn starch and tapioca starch and is it important? Thanks mucho gracias merci !
if you break it naturally after freeze/thaw and then coat those, you end up with a better texture overall
I like how he actually threw it in the freezer
I love watching him passively (somewhat aggressive) explain that his “chicken” broth wasn’t actually chicken 😂😂
If you want something like a meat, please try to find tempeh. It is made dlfrom soy bean like tofu but taste much more like a meat.
Haven’t even watched it yet but I know it’s going to be good
hahaha Awesome!! thank you
Sauce Stache yeah it’s a good video thank you for replying man