My mother-in-law is Buddhist, and will never eat meat--but will eye me and my wife when we're chowing down on very meat-forward dishes. I'm gonna make this and blow her mind. Thank you!
i can tell you're from the marco pierre white school by some of your mannerisms and phrases! It's all about the food for you, no gimmicks to keep people watching, just pure skill. Keep it up this channel's gonna be big
I'm one of the few non-Asian people I know who actually likes tofu -- especially the firmer varieties. I agree -- it is best as a variety of protein on its own but not as a fake hotdog. I've never understood trying to turn it into a meat-based dish. That sells its finer, unique qualities short. This recipe works because you're not trying to turn it into an exact duplicate of the traditional Bolognese. Just my 2 cents. :)
My mother-in-law is Buddhist, and will never eat meat--but will eye me and my wife when we're chowing down on very meat-forward dishes. I'm gonna make this and blow her mind. Thank you!
Amazing recipe and fantastic production quality as with all of your videos. Keep up the amazing work!
I love the technique…. Cooking is a science
This is so cool!!
i can tell you're from the marco pierre white school by some of your mannerisms and phrases! It's all about the food for you, no gimmicks to keep people watching, just pure skill. Keep it up this channel's gonna be big
Thank you for the kind words! It’s an honour to even be mentioned in the same sentence as Marco.
I like the texture of tofu, I might try this with cubed tofu
how are you guys planning and shooting these videos.. Impressive upload frequency and great recipes.
great video as always, that is a weekend project i will try
I would like to wait for the 5th method to removed the excess moisture from the tofu haha
😂
I'm one of the few non-Asian people I know who actually likes tofu -- especially the firmer varieties. I agree -- it is best as a variety of protein on its own but not as a fake hotdog. I've never understood trying to turn it into a meat-based dish. That sells its finer, unique qualities short. This recipe works because you're not trying to turn it into an exact duplicate of the traditional Bolognese. Just my 2 cents. :)