i made a vegetarian version of this using some extra dried shiitake, vegetarian oyster sauce and textured vegetable protein rehydrated in the same liquid as the shiitake. it was really good!
So glad to know that you are 客家人, , Hakka-nin , , ,我們是一個家, 我們是 客家人. . . . btw, , we prefer to use "nin" instead of "nese" , , just for authenticity. . Beside , nobody ever heard of TeoChow-nese , or English-nese or French-nese or even German-ese . and also,, another great cooking , and your 客家酿豆腐 is the best (just full biased) .
I love how you tell us why you are doing what you are doing. The sign of a good teacher. I also applaud your use of the mushroom soaking water. I cringe when that water is wasted. Please keep up your wonderful efforts for our benefit!
I usually don't used the soak mushroom water due to preservative used in mushroom. Although it gives you the flavour, still eliminate for healthy reason. Add oyster sauce.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
My wife, like you has a parent who is Hakka. When I showed her this video, she told me she is now looking forward to me making it for her as she knows it and loves eating it very much. :)
I don’t eat pork so will substitute turkey or chicken for the meat. Will definitely try this . You have a gift with teaching very clear not too fast. How is it that you live in Ecuador? I am half Ecuadorian and lived in Quito many years ago for 2 years. Just curious. Thanks again.
OMG my mom is hakkanese too and this is one of my favorite dishes she made for me growing up! im away at college now and missing her cooking, so thank you so much for this recipe. definitely making this tonight!!
I tried it out, it taste so good, the thing that i change, i mixed up the discarded tofu into the filling and added egg to bind it up. It comes out just fine and delicious.
hi Mandy, just another one of the countless recipes that I thoroughly enjoy watching you teach. I love how you explain your process is along the way because it helps me understand the techniques in Chinese cooking and other Asian cooking. I've admired you so long and decided to support you on patreon. You are absolutely a treasure and well worth it. Thank you and continue to put out wonderful videos for us as we really appreciate them
My boyfriend and I made this and he and his (white) family really loved it!!! We couldn't find firm tofu so we used extra firm; as a result, it was a bit more dry than your version. It worked so well, though. We'll definitely be making it again
Where do you find the dried mushrooms, Chinese cooking wine and oyster sauce in Ecuador? I cannot find those things here. (THAT looks delicious, by the way).
Thanks for sharing this delicious recipe 😘 I am currently working with a chinese family and they love this dish, I made a little twist with a sauce by adding a little vinegar to make it a little sweet and sour, the outcome is still delish, 😘😘😘 looking forward for more of your recipes,,more power
Just finished making and eating the dish. It was everything and then some. Amazing flavor! I never made anything with tofu ,before. Over did the frying of the tofu a bit ,but still delicious. Thanks so much for sharing. I have made several of your recipes and everyone of them has been a winner. 😍😍😍
Could you please create a vegetarian version of this? I would greatly appreciate it. I absolutely love your videos, they're clear, concise, extremely educational, and such a pleasure to watch. Please continue to create and share. Many blessings, peace, positive vibes, thoughts, and energy your way. 🔥❤🖤
HI THERE... WE DONT EAT MEAT! BUT AS YOU PREPAIRED THIS RECEIPE WE CAN THINK OF SOMETHING ELSE TO ADD INSTEAD OF THE PORK😊 YOU ARE VERY SPONTANIOUS 👍🙌 LOVE THAT! THE WAY YOU PRENOUNCE! VERY NICE TO LISTEN AT👌 NOW AFTER WATCHING YOUR VIDEO, WE ARE GOING TO SURPRICE THE KIDS SOON... WITH YOUR CREATION 🍀 GRACIAS, 🙏 AMOR Y LUZ FROM TEAM AAUM2018DEWIE 0ETTRADEWIE-UBUNTU AMSTERDAM HOLANDA 🇳🇱💞🇸🇷🇸🇷🇸🇷💚🐍🍀ADIOS
tofu is not my favorite but that looks absolutely delicious. so many flavors for tofu to pick up while cooking. i will definitely try this one. thanks.
thank you for sharing your yummy recipe...everytime I have a hard time making a menu, just 1 click to your RUclips then that's it, problem solved, your my partner in the kitchen, you help me a lot especially when it comes to Chinese food...more power and God bless...
Love your recipes! You're doing a great job! However, as a Hakka to another Hakka (or half a hakka!) ... we are proud to be known worldwide as "Hakka" not "Hakkanese"! No such word! 😅
Looking at this.... I think you could really do most of the cooking in an Air Fryer actually. Then take them out and steam it in a pan. I'm gonna have to try that probably. Looks friggin delicious! Will have to eat with white rice with some spicy oil on top
I will make a pescatarian version of it by using prawns instead of pork.,.. And use it as one of my Christmas recipes. Thank you very much for sharing your wisdom with us.
This is the most delicious recipe I've ever seen. I don't eat pork,but I can substitute ground chicken. I cat wait to try it tomorrow for dinner. My kids are going to love it..thankyou.
An easier tip to tofue is cut it into cubes, then deep fry. after deep frying (make sure all is sides is golden brown), soak the tofu into the water for 2 hours. this will make tofu double the size and soft also will create more space to put your filling.. then using scissors, cut a shallow cut in the outer crust of tofu to middle section then put your filling. you dont have to carved the tofu like that and waste it.
Awesome recipe! I just made this tonight but was having trouble with the tofu burning on the bottom during the steaming at the end. Anyone have ideas on how to burn it less for next time? I think maybe less soy sauce to burn or lower heat?
I must be honest. Even though I am an ang moh who has hardly been out of middle America, I have always thought I had some Hakka in me not too far back in my bloodline.
so happy to have found your recipe. I just got married to a chinese man , we are living in china, and he does not like my canadian food! I'll try all your recipes!
Hi Mandy and Viewers, I just made this dish with tofu and jalapenos. The fillings fell out from jalapenos. Do you know any tips for fillings to stay on the jalapenos? Thank you for a great video dish!
coat the jalapenos with cornstarch before stuffing. The corstarch will make sure the filling stick to the pepper. You can watch this video to see the trick - ruclips.net/video/wx9olH0qWeo/видео.html
I made the stuffed tofu tonight. So delicious it was a huge hit with my family. Mine didn't turn out as pretty as yours and I had to use beer in place of Chinese cooking wine because I can't find it in Okinawa, Japan...yet! Thanks for sharing this wonderful recipe! I can't wait to receive my Souped Up Wok!!
Can this be made as vegetarian version? Or with shrimp? How? You’re an excellent teacher. Exciting to learn about a new style of cooking and ethnic group - Hakka - of which I was not aware.
Looks so yummy. Thank You. Your instructions are clear and not confusing. I will make this and leave you a message. I've loved and liked your video, subscribed and rung the bell for notifications and will share it.
i miss hearing the hakka language. both my parents spoke it, i understood it but didn't speak it. they are from Meo-Li in taiwan, large hakka population there. they are so friendly and welcoming to people. everyone in the town knows everyone. i so miss that....guess i am a country boy and that's why i moved from SF to Texas and i love it.
Thank you so much for sharing this recipe. I made it this evening and it was delicious! Hakka cuisine is one of my favorites and is not available in Montana. I am so happy I found your channel. You make the kind of foods I love. Tomorrow, noodles!
3:55 "You're not running a restaurant, are you? Who cares." Brilliant sentiment and statement! @Souped Up Recipes I also think the leftover tofu sounds delicious in a soup. Great video. What would you recommend substituting for pork, if you don't eat meat?
HI Dear, today was the first moment we checken YOUR VIDEO 😊 Did ADD you, now we gonna be CREATIVE with more receipes 💚☀️💞 Bless All You do In LIFE NAMO AMITABHA🙏🙏🙏DEWIE
Great recipe. I'm making my own Tofu because it tastes much better than the one from the shop.The extra tofu crums I use for a salad with "pitan" (1000 year egg).
how come you have a slim figure when you cook that yummy recipes all the time?you are so loveable to watch , clear simple instructions in your videos and well presented all the time with extra tips and informations we need to know. You are so young and very intelligent woman,,... keep up the good work, we’re loving your food blogs❤️❤️❤️❤️
A really good an tasty recipe. Was the original stuffed tofu deep-fried? I just made it yesterday. It took a bit oof time. Well, I am not very fast. Thanks fror helping to determine soft and firm tofu. I guess gypsum is the same as calcium sulphate for firm tofu.
Could you show us how to make the Pork and Preserved Cabbage/Vegetable Soup? It’s one of my favorites. It has the perfect combination of clean broth, little shreds of pork, sour vegetables, and spicy white pepper. Thanks!!
i made a vegetarian version of this using some extra dried shiitake, vegetarian oyster sauce and textured vegetable protein rehydrated in the same liquid as the shiitake. it was really good!
@nutritional yeast : Hi....may I know what did you use for the filling for the vegetarian version?Thank you
@@yunnyzhang8029 It sounds like the filling was the textured vegetable protein (TVP) with extra shiitake
@@Jcarr250 Thank you for sharing
Thanks for sharing 😊🌱
"You're not running a restaurant. You cares?"
^ Me whenever I attempt to cook
So glad to know that you are 客家人, , Hakka-nin , , ,我們是一個家, 我們是
客家人. . . . btw, , we prefer to use "nin" instead of "nese" , , just for authenticity. . Beside , nobody ever heard of TeoChow-nese , or English-nese or French-nese or even German-ese . and also,, another great cooking , and your 客家酿豆腐 is the best (just full biased) .
I love how you tell us why you are doing what you are doing. The sign of a good teacher. I also applaud your use of the mushroom soaking water. I cringe when that water is wasted. Please keep up your wonderful efforts for our benefit!
I usually don't used the soak mushroom water due to preservative used in mushroom. Although it gives you the flavour, still eliminate for healthy reason. Add oyster sauce.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
My wife, like you has a parent who is Hakka. When I showed her this video, she told me she is now looking forward to me making it for her as she knows it and loves eating it very much. :)
I don’t eat pork so will substitute turkey or chicken for the meat. Will definitely try this . You have a gift with teaching very clear not too fast. How is it that you live in Ecuador? I am half Ecuadorian and lived in Quito many years ago for 2 years. Just curious. Thanks again.
she suffers from arthritis and a warm climate helps her reducing the pain. Same reason why she likes spicy food
she is now living in Florida.
OMG my mom is hakkanese too and this is one of my favorite dishes she made for me growing up! im away at college now and missing her cooking, so thank you so much for this recipe. definitely making this tonight!!
Lily ,, may we suggest,,, please use NIN after Hakka , , to make it authentic ,, Hakkanin 客家人 ,, , 我們是一個家, 我們是
客家人 . .
I tried it out, it taste so good, the thing that i change, i mixed up the discarded tofu into the filling and added egg to bind it up. It comes out just fine and delicious.
hi Mandy, just another one of the countless recipes that I thoroughly enjoy watching you teach. I love how you explain your process is along the way because it helps me understand the techniques in Chinese cooking and other Asian cooking. I've admired you so long and decided to support you on patreon. You are absolutely a treasure and well worth it. Thank you and continue to put out wonderful videos for us as we really appreciate them
❤
My boyfriend and I made this and he and his (white) family really loved it!!! We couldn't find firm tofu so we used extra firm; as a result, it was a bit more dry than your version. It worked so well, though. We'll definitely be making it again
Man, I am so glad I found your channel!!! You're awesome
I am subscribing because i have a chinese sister in law ! XD its unfair to cook Filipino food all the time.
Oh wow, I love this recipe! You're the best, Mandy! 😉
Thank you for sharing, I will definitely try this later for dinner. Looks yummy and easy to prepare.
I love how you suggest ways to use excess and leftover food to reduce waste. You are awesome!
You are a very good cook. simple n easy to follow.
5 Like Amazing Superb Recipe Thanks For Sharing ❤️🇵🇰
My favorite stuffed tofu,
Hakka style is simple and
Delicious,thanks Chef Mandy!
This looks fantastic. My next adventure. Thanks again for the great recipes. I will have to try to research the area of China you speak about.
My favourite Hakka food. As a Hakka I grew up eating this almost every week!
Sulfato de calcio = Gypsum
Too bad in my little town in Argentina i can't get tofu
You can make Tofu for yourself, just ask Google how to make Tofu.
New sub. Really dig how you explain everything. Cheers for the great video!
Omg im hungry&i love tofu.😀😀..i will try to crave and do that during my spare time..
Where do you find the dried mushrooms, Chinese cooking wine and oyster sauce in Ecuador? I cannot find those things here. (THAT looks delicious, by the way).
The tofu cubes are crazy cute!!! I absolutely love this recipe and your voice ♥
Thanks for sharing this delicious recipe 😘 I am currently working with a chinese family and they love this dish, I made a little twist with a sauce by adding a little vinegar to make it a little sweet and sour, the outcome is still delish, 😘😘😘 looking forward for more of your recipes,,more power
I like the way you pronounce words, much clear enough to understand and to follow your recipe. Thank you
Just finished making and eating the dish. It was everything and then some. Amazing flavor! I never made anything with tofu ,before.
Over did the frying of the tofu a bit ,but still delicious. Thanks so much for sharing. I have made several of your recipes and everyone of them has been a winner. 😍😍😍
Thank you for watching and trying my recipes.
I sincerely hope you are also writing a book, recipes and stories. ☺️
Could you please create a vegetarian version of this? I would greatly appreciate it. I absolutely love your videos, they're clear, concise, extremely educational, and such a pleasure to watch. Please continue to create and share. Many blessings, peace, positive vibes, thoughts, and energy your way. 🔥❤🖤
Cool & Awesome Recipe! Looking forward to pair with garlicky greens like bok choy, kale, spinach or cabbage. YUM! Thanks!!!
Your recipes are always awesome! Thank you for your great work ❤︎
That looks so good! And I’ve never had or seen this dish. I love trying new things and can’t wait to make this!
HI THERE... WE DONT EAT MEAT! BUT AS YOU PREPAIRED THIS RECEIPE WE CAN THINK OF SOMETHING ELSE TO ADD INSTEAD OF THE PORK😊 YOU ARE VERY SPONTANIOUS 👍🙌 LOVE THAT! THE WAY YOU PRENOUNCE! VERY NICE TO LISTEN AT👌 NOW AFTER WATCHING YOUR VIDEO, WE ARE GOING TO SURPRICE THE KIDS SOON... WITH YOUR CREATION 🍀 GRACIAS, 🙏 AMOR Y LUZ FROM TEAM AAUM2018DEWIE 0ETTRADEWIE-UBUNTU AMSTERDAM HOLANDA 🇳🇱💞🇸🇷🇸🇷🇸🇷💚🐍🍀ADIOS
tofu is not my favorite but that looks absolutely delicious. so many flavors for tofu to pick up while cooking. i will definitely try this one. thanks.
thank you for sharing your yummy recipe...everytime I have a hard time making a menu, just 1 click to your RUclips then that's it, problem solved, your my partner in the kitchen, you help me a lot especially when it comes to Chinese food...more power and God bless...
Love your recipes! You're doing a great job! However, as a Hakka to another Hakka (or half a hakka!) ... we are proud to be known worldwide as "Hakka" not "Hakkanese"! No such word! 😅
You should change your frying pan as damaged Teflon coating may be toxic.
Hi!! Thankyou so much for the recipe. I really love Chinese food. But as a Muslim, we don't eat pork. Can I replace with chicken or minced beef?
Looking at this.... I think you could really do most of the cooking in an Air Fryer actually. Then take them out and steam it in a pan. I'm gonna have to try that probably.
Looks friggin delicious! Will have to eat with white rice with some spicy oil on top
I will make a pescatarian version of it by using prawns instead of pork.,.. And use it as one of my Christmas recipes. Thank you very much for sharing your wisdom with us.
This is the most delicious recipe I've ever seen. I don't eat pork,but I can substitute ground chicken. I cat wait to try it tomorrow for dinner. My kids are going to love it..thankyou.
An easier tip to tofue is cut it into cubes, then deep fry. after deep frying (make sure all is sides is golden brown), soak the tofu into the water for 2 hours. this will make tofu double the size and soft also will create more space to put your filling.. then using scissors, cut a shallow cut in the outer crust of tofu to middle section then put your filling. you dont have to carved the tofu like that and waste it.
Awesome recipe! I just made this tonight but was having trouble with the tofu burning on the bottom during the steaming at the end. Anyone have ideas on how to burn it less for next time? I think maybe less soy sauce to burn or lower heat?
I must be honest. Even though I am an ang moh who has hardly been out of middle America, I have always thought I had some Hakka in me not too far back in my bloodline.
Looks yummy
I wonder if this could be made into a vegan option. Like... Use a roasted eggplant filling? Mmmmm 😍
Fabulous! I will make it tomorrow night 😊!
I would love to try this for myself. I wonder if it works well with ground beef or ground chicken since some of my family doesn't eat pork.
Thank you for a wonderful recipe. Just like my dad's. I'm alsp Hakka,
I'm not running a restaurant. but, it will definitely trigger my mother in law hahahah...
Hello! Ni hao!i love your channel! Can i please have a recipe using japanese tofu? Thank you!!!
Hi Mandy, thank you for sharing this wonderful recipe. Kind regards
Made this tonight. Didn't turn out near like yours
(used plant meat)
I was disappointed but it was good
Tq for the great recipe, will try this recipe replacing with chicken stuffing...
I just made this and wow!! It's crazy good! So insanely good!
You don't have to wave hands
Silly. Alread you have appeared in tube so long.
I will surely try that....you are gorgeous in red lipstick...
Hi, do you mind if I will try this and post it in my channel?
I love this recipe, but can you please make stir fry tofu video thank you.
The package says the coagulant is calcium sulfate. So yeah, gypsum.
Looking forward to making this recipe. No doubt I will like it…😋
Look yummy...do you have veggie recipes?vegetarian people
so happy to have found your recipe. I just got married to a chinese man , we are living in china, and he does not like my canadian food! I'll try all your recipes!
My auntie’s husband is also Hakka ... it was the first time I ate Hakka food
You can add the tofu pieces to Tuna salad , if your making the health nut kind with sprouts and avocado in pita bread
If you don't eat pork what would recommend chicken or beef?
You can't skip the chile! This is southern cooking baby!
I like you cooking, but it would be better if you don’t say much.
I always see gypsum used as the coagulant for soft tofu and flower tofu
Hi could you make some more HAKKA recipes love the spices beef
Lovely delicious recipe I made It today and they love it thanks to you
Yummy thanks for sharing your recipe.🌼
Cant wait to try it myself. Will be soon! Ty
Wow, amazing. You need to make a cookbook. I love all your videos. Your are the best. God bless. You Rock.
Hi Mandy and Viewers, I just made this dish with tofu and jalapenos. The fillings fell out from jalapenos. Do you know any tips for fillings to stay on the jalapenos? Thank you for a great video dish!
coat the jalapenos with cornstarch before stuffing. The corstarch will make sure the filling stick to the pepper. You can watch this video to see the trick - ruclips.net/video/wx9olH0qWeo/видео.html
I made the stuffed tofu tonight. So delicious it was a huge hit with my family. Mine didn't turn out as pretty as yours and I had to use beer in place of Chinese cooking wine because I can't find it in Okinawa, Japan...yet! Thanks for sharing this wonderful recipe! I can't wait to receive my Souped Up Wok!!
i dont get the food , but waticng u eat , make me so hungry
I don't eat pork anymore so can anyone recommend a type of meat to use?
Can this be made as vegetarian version? Or with shrimp? How? You’re an excellent teacher. Exciting to learn about a new style of cooking and ethnic group - Hakka - of which I was not aware.
Can you please cook Braised Tofu ?
Looks so yummy. Thank You. Your instructions are clear and not confusing. I will make this and leave you a message. I've loved and liked your video, subscribed and rung the bell for notifications and will share it.
Where are you living? Which country?
I've never had Tofu as firm as that!
Is the frying pan 12" or 14"? I don't have one so wondering what I need to buy.
14''
Very nice instructions!!..subscribed!
i miss hearing the hakka language. both my parents spoke it, i understood it but didn't speak it. they are from Meo-Li in taiwan, large hakka population there. they are so friendly and welcoming to people. everyone in the town knows everyone. i so miss that....guess i am a country boy and that's why i moved from SF to Texas and i love it.
I'm vegetarian. What can I use instead of meat? Mushrooms maybe?
roasted eggplant?
@@SoupedUpRecipes Great idea! Thanks!
Thank you so much for sharing this recipe. I made it this evening and it was delicious! Hakka cuisine is one of my favorites and is not available in Montana. I am so happy I found your channel. You make the kind of foods I love. Tomorrow, noodles!
Cool. Am 100 percent Hakka.
3:55 "You're not running a restaurant, are you? Who cares." Brilliant sentiment and statement! @Souped Up Recipes I also think the leftover tofu sounds delicious in a soup. Great video. What would you recommend substituting for pork, if you don't eat meat?
The tofu you are using is firm tofu ?
HI Dear, today was the first moment we checken YOUR VIDEO 😊 Did ADD you, now we gonna be CREATIVE with more receipes 💚☀️💞 Bless All You do In LIFE NAMO AMITABHA🙏🙏🙏DEWIE
Great recipe. I'm making my own Tofu because it tastes much better than the one from the shop.The extra tofu crums I use for a salad with "pitan" (1000 year egg).
how come you have a slim figure when you cook that yummy recipes all the time?you are so loveable to watch , clear simple instructions in your videos and well presented all the time with extra tips and informations we need to know. You are so young and very intelligent woman,,... keep up the good work, we’re loving your food blogs❤️❤️❤️❤️
A really good an tasty recipe. Was the original stuffed tofu deep-fried? I just made it yesterday. It took a bit oof time. Well, I am not very fast. Thanks fror helping to determine soft and firm tofu. I guess gypsum is the same as calcium sulphate for firm tofu.
Could you show us how to make the Pork and Preserved Cabbage/Vegetable Soup?
It’s one of my favorites. It has the perfect combination of clean broth, little shreds of pork, sour vegetables, and spicy white pepper. Thanks!!
nice and delicious..want to try it
Love it.... I feel like virtually smelling and tasting such yummy dish.... You are awesome... More please....