The bloopers regarding the unpacking of silken tofu are good to show everyone has those moments, but would be even better if he didn’t just get a new block, and yet another new block. Rolling with the error would be a better lesson for the home cook who doesn’t have multiple replacement blocks on hand. Or at least a small clip after the main dish showing ways to use the broken block, eg. tofu crumbles, would be a good way to present a plan b for such events..
But he was supposed to be teaching how to cook it, not just mess it up and call it a video. It gets all watching people who do not have a clue try to teach how to do something, he cooked that worse than the first time I ever cooked silken.
I've been frying tofu for 20 years and it's never once occurred to me to make one side browner than the other for a texture contrast. This young man is so knowledgeable, articulate, and talented. I like the bloopers. Makes me feel better about my own cooking skills because I've also left half the block of tofu in the container by accident on more than one occasion
In my opinion you get the texture contrast from the inside of the tofu, so its not really needed, but his methods are great too! I also agree with you I think its really important for Chefs to show their mess ups, failures, etc.
There is something really magnetic about how sincerely and intensely he talks about this subject matter. Overall, this was super fun and informative, and I hope Mr. Sin provides us more more tutorials on many more things.
He's a good teacher. Really appreciated that he didn't try to make it look like a prefect process, i.e. silken tofu is a pain, grease splatters everywhere, etc. Also, he didn't go out of his way to showcase difficult, intimidating techniques and/or ingredients. Great video! Do more videos with Lucas!
Lucas does such a great job at explaining sensory cues as he’s moving through the steps. He really wants you to pay attention and not just follow the steps mindlessly. Bravo. 👏🏼👏🏼
I also learned from my Chinese friend to simmer silken tofu in salted water for about 5min then strain. It's surprisingly easier to fry then saute in just garlic ginger and scallions, a little chicken powder white pepper and finally a tiny splash of sesame oil. So good and flavorful ! But chef Sin here did a good job of explaining a lot. So cute.
Chef Sin recipe worked out so well for me but I’ll give your recipe a try next time. Although I’m not sure about simmering the soft tofu in salted water….I can see it falling apart on me.
Yes. My mom has taught me to lightly boil tofu in salted water at a very young age. It gives the tofu a bit more flavor as well as firming it up a bit.
Yep, this is what I do when making mapo tofu. It firms up the tofu cubes so they don't break apart as easily, while still keeping them soft and silky. You still need to handle them very gently though.
I illegally smoked my way in the 70s to the dry, frozen tofu recipe of a lifetime. Take a firm tofu, dry press it out a few times, then stick in the freezer like in this video. When you take it out, dry it with paper towels several times, till you've got a cardboard texture. Crumble it, then make sloppy joes. My first one I soaked the tofu with a tamarind & soy sauce, hot woked it, then a husky anchovie based marinara around the mixture, on a brioche bun with cheese. Brilliant. And so are this fellas recipes & his heartfelt love for cooking - bravo.
Good guy. Knows what he's on about. His willingness to show mistakes, rather than edit out the 'imperfections' reminds us that we can all give it go, anything we want, and give ourselves permission to risk making mistakes.
After getting hooked on crispy tofu I decided to try silken tofu for the first time, I very lightly dusted with corn or arrowroot flour andpan fried, it tasted to me exactly like a western style baked custard. Perfect for plant based dessert. It is very more-ish.
I feel like I wasted no time watching this. I usually don't like watching long videos. But, I love tofu so much. I learned from his expertise as well as his mistakes. I absolutely love this video. Props to the chef and the crew who decided to invite him and record him.
I grew up eating frozen tofu, and it is so delicious, especially in hot pot, soup or noodles. Lucas is the first chef that explains the physical structure of frozen tofu haha. so informative, love it.
Learned about freezing tofu never knew it was a thing! Thanks for the tip, Lucas. Will not have to toss out my expired tofu again. Also love you kept bloopers in. Laughter is how I handle stress and I found myself laughing out loud! 🙂
I've seen some RUclipsrs double freeze it (ie defrost it and then freeze it again) and apparently that gives it more of a chickeny texture, which you can then flavour as you wish. I have some tofu in the freezer but not tried it yet 🤞😅
Oh my god. I love how fast you talk. I love how detailed you explain things. I love how you explain the science and technique, clearly and quickly. I also love your humor. 😂
I use the freezing method to make spaghetti bolognese with (extra) firm tofu instead of beef and the freezing makes it so easy to crumble it into tiny bits and get a great texture
Love, love this episode!!! I have been a vegetarian all my life, and appreciate recipes and chefs that INCLUDE vegetarian recipes! Thanks so much, Lucas!
@@tkfess since watching this, I have made tofu several times. It is crazy easy and very delicious. My wife and I are talking about eliminating most meats from our diets. Tofu will help to replace some of the protein
After eating lots and lots of tofu while living in an ashram, I haven't had the slightest interest in eating it again... until now. I've got it on my shopping list. Here in the Phoenix area, we are blessed with lots and lots of Asian grocers and restaurants so I should be able to get all the ingredients. THANK YOU.
Just awesome - so informative + interesting. Love cooking chinese food, so it helps but reckon I could listen to Lucas cook anything and it'd be good. Bring on Hong Kong scrambled egg sandwiches!
I just threw my firm tofu in the freezer and will make my dish tomorrow. I was going to cook it today, but Chef Sin just taught me sooooo much. Very good video🥰
I love the way this guy sounds. His voice is so soothing to me, and comforting to listen to in the wee hours of morning as I'm drinking the mushroom coffee to wake up to face the purgatory hell I'm stuck in...sigh
I'll have to try the freezing method. I just slice firm tofu after patting it dry with a dish towel, then marinate in soy, sesame oil, and garlic before pan-frying it. Snack on the slices or mix with veggies over rice. So good. I really enjoy your informative videos.
My diet is plant-based and tofu is an important element. I don't care for frozen tofu (too rubbery for me) and usually bake mine by cutting into slabs and brushing or spraying with neutral oil. The tofu browns nicely and is ready for use in Chinese stir fry or Indian style dishes. It is the water that causes tofu to go bad in the frig so if you want to save an opened package drain thoroughly and add fresh water. Keep doing at least every other day until used up.
I love this video. The chef is articulate, well spoken, and clearly knowledgeable. For me, the bloopers were essential. I've always been intimidated by silken tofu, and would have been disheartened to get the results he did initially. 💕
Please do a follow up on chinese tofu recipes! Egg tofu has always been my favorite, especially salt and pepper style. My mom's lazy dinner was to steam a whole block of silken tofu with a generous portion of XO sauce on top. So simple yet so good!
Wow, I've been eating tofu for years and I've never put this much care into cooking it. So informative and helpful! Love the thoughtful vegetarian dishes from talented chefs!! 💜💜💜
Made this yesterday (exactly as written) using firm previously frozen tofu and it was just amazing. The tofu has great "chew" and actual flavor rather than relying on the sauce around it. It seems like if you cut a standard block of tofu into 10 pieces as the recipe calls for, the pieces are too large - so I went for 12. Other than that I wouldn't change a thing. Thanks for redeeming MSG for me - something I have avoided my entire boomer life - as it turns out for no good reason.
First time on this channel. I am learning about tofu overall and I need to have it more as a soy protein source. I was so drawn in by his voice, so calm and his descriptions are so clear. His honest efforts by keeping the bloopers in has won me over. Sincerity wins every time. He's clearly skillful; and knowledgeable and it was a pleasant learning experience for me. Thanks AGAIN Chef Sin.
Thanks for showing everyone how amazing and mouthwatering vegan dishes are if done right. The vast majority of people in the west hear "vegan" and shy away. So many cultures have fantastic traditional vegan dishes which even the biggest meat lovers would enjoy for sure. It`s a shame the word has such a negative connotation for so many people. At least here in central Europe.
This kid is great. His explanations about why he does things is fantastic. I don't even make many of his recipes I watch his videos to use his techniques.
Lucas, you're so bright, talented, and passionate. You could write food sociology/ethnography, like MFK Fisher. And your technique education--pressing down on the tofu to tell the doneness, for example--rare gems of information.
Great inclusion of the frustrating pouring out the Tofu. Your food sciences opinions are spot on as well. Too many channels make things look so unrealistically easy it's laughable these days. This is akin to steaming your cubed potatoes for mashed potatoes instead of boiling them. Steamed potatoes absorb far less water than boiled potatoes, and as a result there's way more room for the butter, cream and the rest. Thank you for making this and know I've never wanted to make tofu until watching this video.
Thank you for such a comprehensive video, Lucas. The information is very helpful and your presentational style as silky smooth as the tofu. I get silken tofu out of the mold by turning it upside down and cutting out the bottom of the mold with a pairing knife. The block slips out quite easily. It is pretty successful. I'll let the block sit in the fridge for a day or two. A lot of water will drain out. I'll dress it with a spicy soy sauce. Eat it cold. A little reheated rice, some raw veggies. It is heavenly.
This video is helpful. It shows you what to expect. It's realistic. One of my favorite ways to cook with silken tofu is to break it up and mix it with egg and chopped shrimp, green onions and soy sauce. Just cook it like scrambled eggs. Delicious!
Love this video as although I’m a little sensitive to soy, I love it. You can also simmer your tofu in salted water to release the water.. ironic, but true. I’ve been vegan most my 50years & this is one of the best ways to prep tofu imo. 🙌🏼
This video answered a bunch of questions about all the frustrations I've had with cooking with tofu, including getting it out of the container! I was just about to buy a tofu press so that I could get the water out of my firm tofu and voila, I learned from this video to freeze it! Brilliant! I previously was so unhappy with the tofu dishes I've made in the past (except for tofu scramble), that I went years without eating tofu (at home). I just started eating it again because it came with a Misfits Market order. I made tofu scramble with one of the two boxes I received and said, "Gee, I really like tofu. Why don't I cook with it, anymore?" So thanks for this video! Now I can cook with more confidence and enjoy a better outcome!
Genius. Brilliant. Lucas is so thorough. His instructions are so incredibly clear. I can’t believe it’s taken me so long to find this guy. I’m subscribed and alerted. Thank you.
I love this guy!! Finally a straightforward chef/home cook who reaches u subtly, very indirectly and calmly. Love his clean cut looks too. Lucas, instruction is easy to hear and is clear. Also love the bloopers to, when the silken tofu wouldn't cooperate. Great job,Cookie K
I love tofu (with homestyle tofu/beancurd being my favorite dish ever) but since I was raised on standard American food and Mexican food I was really intimidated by Tofu. Thanks to the internet and lovely videos like this I'm finally able to start making it at home! My goal is to eventually make tofu delicious enough that my Meat and Potatoes brother will enjoy it lol he needs to lower his cholesterol (and I should head that off before I develop issues with it as it runs in the family, thus more tofu and less red meat!) and I like finding new kinds of foods to cook!
I agree with you about the whole "meat replacement". Never ever had I seen a panfried tofu in Korea - always in delicious soups and stews - au naturel and so good! Thank you for this video, will definitely watch more of your work!
@Food52, I saw someone do a technique I hadn't seen before to get a better texture. He didn't freeze the tofu, he cut it up and boiled it first, drained and let it mostly dry, then coated it in starch before frying. It looked as close to my favorite Chinese restaurant's best lunch dish I have ever seen. Theirs differed from yours here by having carrots and mushrooms in it, as well as being a bit more sweet and sour. That seared tofu skin is something I still crave. No other restaurant in Knoxville or nearby has anything like it.
I see the light! Thank you for breaking it down for a simple guy like me. I’m about to cook my first tofu meal ever in my life and have been hellish nervous to do so. Now I’m well excited to cook
I try a variety of RUclips cooking shows & most are pretty good, but this video is stellar! I like tofu, but never obtained the right way to cook it. Mine always clumped up into bizarre shapes. Thank you so much, Lucas, for showing us how to pan-fry this tofu after prepping it.
Love this channel the first time YT showed it. Love an Asian speaking English without a particular accent nor it's just slang. He's a very good chef and a culinary coach as well 👍
It depends on what you're using the tofu for. He's demonstrating how to sear different types of tofu but not all recipes using tofu involve searing it. But if you only have some silken tofu on hand it's also useful to learn out how to sub it in for extra firm. I'd also add it's probably easier to sub in silken tofu into most recipes that use extra firm tofu than the reverse. A lot of western vegan recipes for instance with silken tofu are using it to replace eggs or dairy in everything from sauces to baked goods. Eastern tofu recipes are usually designed to exploit the natural characteristics rather than against them. You also aren't replacing a different ingredient or disguising it. You just serve your miso soup with lovely cubes of soft tofu in it.
One secret I've found that works well: dry the tofu out as well as possible before frying, and coat the tofu in corn starch. Just the lightest dusting. Anything heavy will just peel off. But a dusting that you let sit for a bit to bond before frying can dramatically enhance the crisp and browning.
Lucas Sin is an expert on this matter and it is shown by the way he explains the nitty-gritty of HOW, WHY, WHEN OF THE PROCESS to prepare the element in view here..., HE IS GREAT..., THANK YOU...
This reminds me of my mom's chinese cooking at home. I definitely got to make this. Love the simplicity of the ingredients and the fact that this dish is delicious and healthy!
Great video!! Learned so much even as a chinese person who cooks tofu regularly. Re: removing silken tofu from the package- I always soak the tofu, with the package on, in some warm water for a couple of minutes to let the package expand, and the tofu slides out smoothly, works everytime.
Thank you so much! I've been freezing tofu all wrong, w/out removing the liquid first. And I didn't know I could just use my hands & literally press them together!
My own recipe for people who don't like tofu (I've tested it many times, even on the most adamant). Same size pieces as here. Flour, egg wash (or alternative), dip in seasoned breadcrumbs (to taste, I use powdered vegan chicken stock or vegie stock , pepper and chilli powder, or salt and curry powder, a little onion salt also is a good additive) with sesame seeds in the flour, which is an important part, they give a boost to the texture and crunch, and shallow fry in a nice coconut oil. So good. And guaranteed, meat eaters will enjoy. But... you have to have a very dry, hard tofu, but textured (think chicken nuggets). I put clean cloth on both sides and weigh it down for an hour. I wring the cloth a few minutes after and then change the cloth half way through, or let it drain on a rack for a couple of hours.
Growing up, my mother would always serve tofu chilled and uncooked. It’s refreshing and umami flavors would cool off our summer days. It was until I watched vegan videos that I seen pan frying tofu or baking them. Not sure if I did it wrong but I don’t like the textures of it cooked unless it’s with egg
I've been braising firm tofu for about four years now at home, and I found this really informative. Also, thank you for including the fails with the silken tofu - because the tips on dealing with them are helpful. Also, most importantly, you're adorable 😊
The silken tofu arc killed me. 🤣 Also the way he talked about expelling the water from the tofu was a "violent" process made me really wonder how this man thinks. Very interesting description.
An alternative to this recipe, which I like, is replacing the MSG and the water with the rehydrated water from dried shiitake mushrooms. I also add in the thinly sliced shiitake mushrooms as soon as the alliums are done cooking.
Phenomenal video. Gave me the courage to try something new with this recipe. Although I messed up by breaking my tofu, it tasted great still haha. Lucas makes it look so simple! Thank you
I really appreciate the way you express yourself, sir. Very crisp grammar that gets the message across quickly and keeps the momentum going. Thanks! I've always liked tofu, especially the Japanese agedashi, but I'd very much like to try your frozen firm tofu technique. I'll let you know if I'm successful!
So excited about making tofu this way! I tried it and I love it and I prefer it this way most of the time! Although I cut mine into six pieces and it's easier for me to squish!
I just made this tonight for dinner. I'm a bit skint right now and all I have was a firm tofu in the fridge. Didn't even have all the ingredients except for just the onions, garlic and 1 thai pepper from my plant (no shallot, no green onions). This was absolutely scrummy. I think I'll add it to my po man's dinner rotation. 😂
I always toss my firm tofu squares in corn starch for an extra crispy coating.. sometimes with the soft tofu but that's a little more difficult, but it does make the most delightful crispy tofu. Great video! A vegan brown sauce can be done using Hoisin instead of oyster sauce.
Some vegans consider oysters permissible to consume as they do not possess a central nervous system and are unlikely to be sentient or able to suffer/feel pain.
@@dubuvore I can live without eating them.. "Research around sentience for other invertebrate mollusks like cephalopods and the fact that relatives to oysters include snails and octopuses suggest that oysters shouldn’t be dismissed as nonsentient. Overall, based on the definition of veganism above and the inability to confirm or dispute the possibility that oysters have some degree of sentience, oysters are not a vegan food."
My 1st viewing with you, and coincidentally, I had silken tofu as my entre last week at a local Asian place here in Seattle. I didn’t care for the softness of the product. My daughter makes delicious tofu and told me to use firm and be sure to squeeze out the moisture. I am intrigued by your freezing technique. So I will definitely be making your recipe soon. I love your personality and frankness in your deliver. I’ll be seeing more of you.😊
I've never known how to cook silken tofu. I will definitely give it a go after watching this video (especially the tips on how to get it out of the packaging - very funny😄) . Thanks
Check out the FULL RECIPE here: f52.co/3NA1op6
How does one "gently shimmer" it?
Hi thanks do we have to defrost it the frozen tofu before we fried it.
Thank you.
Wanted to know about the "alcohol " ingredient.
= Rice wine (Mijiu or Shaoxing wine)
There is another technique on silk toufu, giv it a few knock wit the back of your knife n it should come off naturally.
@@lovem7635p9
I love that you kept the "bloopers" in the video, because these things happen to home cooks and it's OK. 👍😊👌
Absolutely .. they are both hilarious and informative. We get to see how he would handle an unexpected circumstance in real time!
I totally agree as well. Earned respect from me. I appreciate the recognition that it's not always perfect every time.
The bloopers regarding the unpacking of silken tofu are good to show everyone has those moments, but would be even better if he didn’t just get a new block, and yet another new block. Rolling with the error would be a better lesson for the home cook who doesn’t have multiple replacement blocks on hand. Or at least a small clip after the main dish showing ways to use the broken block, eg. tofu crumbles, would be a good way to present a plan b for such events..
But he was supposed to be teaching how to cook it, not just mess it up and call it a video. It gets all watching people who do not have a clue try to teach how to do something, he cooked that worse than the first time I ever cooked silken.
Amen! He was not happy it happened, but he handled the situation well!
I've been frying tofu for 20 years and it's never once occurred to me to make one side browner than the other for a texture contrast. This young man is so knowledgeable, articulate, and talented. I like the bloopers. Makes me feel better about my own cooking skills because I've also left half the block of tofu in the container by accident on more than one occasion
In my opinion you get the texture contrast from the inside of the tofu, so its not really needed, but his methods are great too! I also agree with you I think its really important for Chefs to show their mess ups, failures, etc.
There is something really magnetic about how sincerely and intensely he talks about this subject matter. Overall, this was super fun and informative, and I hope Mr. Sin provides us more more tutorials on many more things.
He is very articulate and verbose
Absolutely!
I was 2 minutes into the video and already wanted to comment pretty much the exact same thing! You can tell he's passionate and knowledgeable.
Yes! I was trying to figure out why I enjoyed this so much. I think you explained why well.
Yes I definitely agree..thanks so much!
He's a good teacher. Really appreciated that he didn't try to make it look like a prefect process, i.e. silken tofu is a pain, grease splatters everywhere, etc. Also, he didn't go out of his way to showcase difficult, intimidating techniques and/or ingredients. Great video! Do more videos with Lucas!
Good job
Be blessed
Lucas does such a great job at explaining sensory cues as he’s moving through the steps. He really wants you to pay attention and not just follow the steps mindlessly. Bravo. 👏🏼👏🏼
English subtiitlespleasr
I also learned from my Chinese friend to simmer silken tofu in salted water for about 5min then strain. It's surprisingly easier to fry then saute in just garlic ginger and scallions, a little chicken powder white pepper and finally a tiny splash of sesame oil. So good and flavorful ! But chef Sin here did a good job of explaining a lot. So cute.
Chef Sin recipe worked out so well for me but I’ll give your recipe a try next time. Although I’m not sure about simmering the soft tofu in salted water….I can see it falling apart on me.
Yes. My mom has taught me to lightly boil tofu in salted water at a very young age. It gives the tofu a bit more flavor as well as firming it up a bit.
Yep, this is what I do when making mapo tofu. It firms up the tofu cubes so they don't break apart as easily, while still keeping them soft and silky. You still need to handle them very gently though.
I love this guy. So intelligent, so calming, explains things perfectly. Plus, HE'S A TOTAL BABE AM I RIGHT LADIES?!
And gents,
Firm agree
Love his smooth voice! ❤️
@@SmartJanitor um yaaah I was about to say hellooo he's so cute i love his demeanor 🏳️🌈🏳️🌈💜💙🏳️🌈💜💙🏳️⚧️💜💙🏳️🌈💜💙🏳️⚧️💜💙
Ohh yes. It's the eloquence in how he describes everything that does it for me.
I illegally smoked my way in the 70s to the dry, frozen tofu recipe of a lifetime. Take a firm tofu, dry press it out a few times, then stick in the freezer like in this video. When you take it out, dry it with paper towels several times, till you've got a cardboard texture. Crumble it, then make sloppy joes. My first one I soaked the tofu with a tamarind & soy sauce, hot woked it, then a husky anchovie based marinara around the mixture, on a brioche bun with cheese. Brilliant. And so are this fellas recipes & his heartfelt love for cooking - bravo.
One of the best videos about cooking tofu that I have ever seen. Made me understand its structure and texture much more deeply.
I agree because I’ve known about the freezing tofu for a long time but nobody else I’ve seen has ever talked about it
When you’re trying to make tofu salad which is an imitation of a salad in the freezing the tofu is absolutely necessary in the process
Agree
As someone from Hong Kong, I feel so proud for having Lucas represent us and our culture. Brilliant and articulate, Mr. Sin is a real artist.
Felt like a tedtalk on tofu. Very informative! Amazingly, I have silken tofu in my fridge I can't wait to use later.
I agree! I have been cooking tofu for years, but I learned a lot from him.
I feel silken tofu is too hard to handle unless you make soup with it. I always buy medium firm tofu.
I’m so glad that I’m not the only person who can’t deal with silken tofu
Good guy. Knows what he's on about. His willingness to show mistakes, rather than edit out the 'imperfections' reminds us that we can all give it go, anything we want, and give ourselves permission to risk making mistakes.
After getting hooked on crispy tofu I decided to try silken tofu for the first time, I very lightly dusted with corn or arrowroot flour andpan fried, it tasted to me exactly like a western style baked custard. Perfect for plant based dessert. It is very more-ish.
I feel like I wasted no time watching this. I usually don't like watching long videos. But, I love tofu so much. I learned from his expertise as well as his mistakes. I absolutely love this video. Props to the chef and the crew who decided to invite him and record him.
I grew up eating frozen tofu, and it is so delicious, especially in hot pot, soup or noodles. Lucas is the first chef that explains the physical structure of frozen tofu haha. so informative, love it.
Lucas is a gifted communicator. Much better than any content anywhere else.
Learned about freezing tofu never knew it was a thing! Thanks for the tip, Lucas. Will not have to toss out my expired tofu again. Also love you kept bloopers in. Laughter is how I handle stress and I found myself laughing out loud! 🙂
I've seen some RUclipsrs double freeze it (ie defrost it and then freeze it again) and apparently that gives it more of a chickeny texture, which you can then flavour as you wish. I have some tofu in the freezer but not tried it yet 🤞😅
@@FahadAyaz did you try it? If you did how was it?
Lucas is very passionate about food and he really is a natural teacher. Thank you for sharing your secrets.
I love tofu, but I never thought I’d willingly watch a 20 minute video on cooking tofu! It was so informative and interesting!
Oh my god. I love how fast you talk. I love how detailed you explain things. I love how you explain the science and technique, clearly and quickly. I also love your humor. 😂
I use the freezing method to make spaghetti bolognese with (extra) firm tofu instead of beef and the freezing makes it so easy to crumble it into tiny bits and get a great texture
He’s so good describing background and technique, while still maintaining a sense of humor when things don’t go exactly as planned.
Love, love this episode!!! I have been a vegetarian all my life, and appreciate recipes and chefs that INCLUDE vegetarian recipes! Thanks so much, Lucas!
Oyster sauce makes it non vegetarian
@@DragaSlovenija There is vegetarian oyster sauce made from mushrooms
Diving head first down the rabbit hole of cooking with tofu. This guy is awesome and his instruction is spectacular!
Me too lol 😁😂😭
Exactly right, good techniques too. As a vegetarian always loved eating tofu as is nd not like meat substitute. So this was interesting for me
I wind up tossing the tofu because I did not know how to cook it. I will attempt it now.
@@tkfess since watching this, I have made tofu several times. It is crazy easy and very delicious. My wife and I are talking about eliminating most meats from our diets. Tofu will help to replace some of the protein
After eating lots and lots of tofu while living in an ashram, I haven't had the slightest interest in eating it again...
until now. I've got it on my shopping list. Here in the Phoenix area, we are blessed with lots and lots of Asian grocers and restaurants so I should be able to get all the ingredients. THANK YOU.
Lucas fits just perfect i this context. I learn so much, he's a great teacher. Thank you Lucas!
It's two minutes into this video and my mind has already been blown regarding how I've cooked tofu my whole life. Lucas' wisdom is gold!
My new favorite cooking show. His way of describing the recipe step by step, with a little science thrown into it (but not too much) is great.
I love ❤️ how everything wasn't perfect. It made things so interesting and it showed us what to look out for and how to respond.
Favorite part, when he said aww man when something stuck, I 👍🏾Perfectly| Imperfect for the win!
What an eloquent chef, a pleasure to listen to and watch !
Just awesome - so informative + interesting. Love cooking chinese food, so it helps but reckon I could listen to Lucas cook anything and it'd be good. Bring on Hong Kong scrambled egg sandwiches!
Thanks for watching Mass Twitter!
@@food52 TALK TOO MUCH...
@@mpham5394 sooooo rude a person you are！
I just threw my firm tofu in the freezer and will make my dish tomorrow. I was going to cook it today, but Chef Sin just taught me sooooo much. Very good video🥰
I love the way this guy sounds. His voice is so soothing to me, and comforting to listen to in the wee hours of morning as I'm drinking the mushroom coffee to wake up to face the purgatory hell I'm stuck in...sigh
I love tofu.
I am Caucasian.
I hate it when people dismiss it as food.
Thank you so very much for this video, it will teach me so much.
I'll have to try the freezing method. I just slice firm tofu after patting it dry with a dish towel, then marinate in soy, sesame oil, and garlic before pan-frying it. Snack on the slices or mix with veggies over rice. So good. I really enjoy your informative videos.
Lucas is so intense … in the best possible way. Culinary videos deep dive to a whole new depth. Love it! 👍
My diet is plant-based and tofu is an important element. I don't care for frozen tofu (too rubbery for me) and usually bake mine by cutting into slabs and brushing or spraying with neutral oil. The tofu browns nicely and is ready for use in Chinese stir fry or Indian style dishes. It is the water that causes tofu to go bad in the frig so if you want to save an opened package drain thoroughly and add fresh water. Keep doing at least every other day until used up.
Lucas is a chef/educator! Love him!
I love this video. The chef is articulate, well spoken, and clearly knowledgeable. For me, the bloopers were essential. I've always been intimidated by silken tofu, and would have been disheartened to get the results he did initially. 💕
Please do a follow up on chinese tofu recipes! Egg tofu has always been my favorite, especially salt and pepper style. My mom's lazy dinner was to steam a whole block of silken tofu with a generous portion of XO sauce on top. So simple yet so good!
Would love a follow up!
What is xo sauce?
Wow, I've been eating tofu for years and I've never put this much care into cooking it. So informative and helpful! Love the thoughtful vegetarian dishes from talented chefs!! 💜💜💜
He puts abalone sauce, so not vegetarian i guess,.?!
Could substitute abalone sauce with vegetarian "oyster sauce", should be next to oyster sauce on the grocery store shelf.
I always knew I could make tofu better but never bothered to learn until now! It's such an art!
Made this yesterday (exactly as written) using firm previously frozen tofu and it was just amazing. The tofu has great "chew" and actual flavor rather than relying on the sauce around it. It seems like if you cut a standard block of tofu into 10 pieces as the recipe calls for, the pieces are too large - so I went for 12. Other than that I wouldn't change a thing. Thanks for redeeming MSG for me - something I have avoided my entire boomer life - as it turns out for no good reason.
I like the fact that when it didn't work, he used it as a teaching point.
First time on this channel. I am learning about tofu overall and I need to have it more as a soy protein source. I was so drawn in by his voice, so calm and his descriptions are so clear. His honest efforts by keeping the bloopers in has won me over. Sincerity wins every time. He's clearly skillful; and knowledgeable and it was a pleasant learning experience for me. Thanks AGAIN Chef Sin.
Thanks for showing everyone how amazing and mouthwatering vegan dishes are if done right. The vast majority of people in the west hear "vegan" and shy away. So many cultures have fantastic traditional vegan dishes which even the biggest meat lovers would enjoy for sure. It`s a shame the word has such a negative connotation for so many people. At least here in central Europe.
The silky tofu outtakes haha
I made it this way and it was outstanding. Esp, pressing, freezing and repressing the tofu made a world of difference. Bravo!
MORE LUCAS!!!!! I love the outtakes.
Hello Emily
This kid is great. His explanations about why he does things is fantastic. I don't even make many of his recipes I watch his videos to use his techniques.
Lucas, you're so bright, talented, and passionate. You could write food sociology/ethnography, like MFK Fisher. And your technique education--pressing down on the tofu to tell the doneness, for example--rare gems of information.
Great inclusion of the frustrating pouring out the Tofu. Your food sciences opinions are spot on as well. Too many channels make things look so unrealistically easy it's laughable these days. This is akin to steaming your cubed potatoes for mashed potatoes instead of boiling them. Steamed potatoes absorb far less water than boiled potatoes, and as a result there's way more room for the butter, cream and the rest. Thank you for making this and know I've never wanted to make tofu until watching this video.
Thank you for such a comprehensive video, Lucas. The information is very helpful and your presentational style as silky smooth as the tofu. I get silken tofu out of the mold by turning it upside down and cutting out the bottom of the mold with a pairing knife. The block slips out quite easily. It is pretty successful. I'll let the block sit in the fridge for a day or two. A lot of water will drain out. I'll dress it with a spicy soy sauce. Eat it cold. A little reheated rice, some raw veggies. It is heavenly.
This is the most relatable cooking video ever. Thank you.
When I fry soft tofu, I throw it in a cold pan. As the pan heats up it slowly eliminates excess moisture and the oil doesn’t spit.
This video is really significant. At last, someone provides a comprehensive and suitable explanation of tofu. Many thanks.
That was a Master Class in tofu. I will definitely try freezing the firm version as you have thoughtfully presented.
This video is helpful. It shows you what to expect. It's realistic. One of my favorite ways to cook with silken tofu is to break it up and mix it with egg and chopped shrimp, green onions and soy sauce. Just cook it like scrambled eggs. Delicious!
Love this video as although I’m a little sensitive to soy, I love it.
You can also simmer your tofu in salted water to release the water.. ironic, but true.
I’ve been vegan most my 50years & this is one of the best ways to prep tofu imo. 🙌🏼
if you eat organic tofu, do you still have sensitivity? just curious
This video answered a bunch of questions about all the frustrations I've had with cooking with tofu, including getting it out of the container! I was just about to buy a tofu press so that I could get the water out of my firm tofu and voila, I learned from this video to freeze it! Brilliant!
I previously was so unhappy with the tofu dishes I've made in the past (except for tofu scramble), that I went years without eating tofu (at home). I just started eating it again because it came with a Misfits Market order. I made tofu scramble with one of the two boxes I received and said, "Gee, I really like tofu. Why don't I cook with it, anymore?" So thanks for this video! Now I can cook with more confidence and enjoy a better outcome!
Genius. Brilliant. Lucas is so thorough. His instructions are so incredibly clear. I can’t believe it’s taken me so long to find this guy. I’m subscribed and alerted. Thank you.
I love this guy!! Finally a straightforward chef/home cook who reaches u subtly, very indirectly and calmly. Love his clean cut looks too. Lucas, instruction is easy to hear and is clear. Also love the bloopers to, when the silken tofu wouldn't cooperate. Great job,Cookie K
I love tofu (with homestyle tofu/beancurd being my favorite dish ever) but since I was raised on standard American food and Mexican food I was really intimidated by Tofu. Thanks to the internet and lovely videos like this I'm finally able to start making it at home! My goal is to eventually make tofu delicious enough that my Meat and Potatoes brother will enjoy it lol he needs to lower his cholesterol (and I should head that off before I develop issues with it as it runs in the family, thus more tofu and less red meat!) and I like finding new kinds of foods to cook!
Excellent cooking instructor!I was glued the whole time listening and learned so much. Thank you Chef Lucas!
What an incredible lesson. I am incorporating more tofu in my diet and this was so helpful.
I agree with you about the whole "meat replacement". Never ever had I seen a panfried tofu in Korea - always in delicious soups and stews - au naturel and so good! Thank you for this video, will definitely watch more of your work!
@Food52, I saw someone do a technique I hadn't seen before to get a better texture. He didn't freeze the tofu, he cut it up and boiled it first, drained and let it mostly dry, then coated it in starch before frying. It looked as close to my favorite Chinese restaurant's best lunch dish I have ever seen. Theirs differed from yours here by having carrots and mushrooms in it, as well as being a bit more sweet and sour. That seared tofu skin is something I still crave. No other restaurant in Knoxville or nearby has anything like it.
Im new to tofu! A couple of months actually just playing with tofu recipes. You just blew my mind with this technique 🤯 🙏
I see the light! Thank you for breaking it down for a simple guy like me. I’m about to cook my first tofu meal ever in my life and have been hellish nervous to do so. Now I’m well excited to cook
I try a variety of RUclips cooking shows & most are pretty good, but this video is stellar! I like tofu, but never obtained the right way to cook it. Mine always clumped up into bizarre shapes. Thank you so much, Lucas, for showing us how to pan-fry this tofu after prepping it.
Love this channel the first time YT showed it. Love an Asian speaking English without a particular accent nor it's just slang. He's a very good chef and a culinary coach as well 👍
I know very little about tofu, but have been curious. His instruction and information were great and gave me some courage to give it a try.
Seems like Sunken Tofu is MORE of a hassle with prep & cooking than the Firm.
I love his realness! Very enjoyable to watch.
It depends on what you're using the tofu for. He's demonstrating how to sear different types of tofu but not all recipes using tofu involve searing it. But if you only have some silken tofu on hand it's also useful to learn out how to sub it in for extra firm.
I'd also add it's probably easier to sub in silken tofu into most recipes that use extra firm tofu than the reverse. A lot of western vegan recipes for instance with silken tofu are using it to replace eggs or dairy in everything from sauces to baked goods. Eastern tofu recipes are usually designed to exploit the natural characteristics rather than against them. You also aren't replacing a different ingredient or disguising it. You just serve your miso soup with lovely cubes of soft tofu in it.
One secret I've found that works well: dry the tofu out as well as possible before frying, and coat the tofu in corn starch. Just the lightest dusting. Anything heavy will just peel off. But a dusting that you let sit for a bit to bond before frying can dramatically enhance the crisp and browning.
good tip
Lucas Sin is an expert on this matter and it is shown by the way he explains the nitty-gritty of HOW, WHY, WHEN OF THE PROCESS to prepare the element in view here..., HE IS GREAT..., THANK YOU...
This reminds me of my mom's chinese cooking at home. I definitely got to make this. Love the simplicity of the ingredients and the fact that this dish is delicious and healthy!
Great video!! Learned so much even as a chinese person who cooks tofu regularly.
Re: removing silken tofu from the package- I always soak the tofu, with the package on, in some warm water for a couple of minutes to let the package expand, and the tofu slides out smoothly, works everytime.
Thank you so much! I've been freezing tofu all wrong, w/out removing the liquid first. And I didn't know I could just use my hands & literally press them together!
My own recipe for people who don't like tofu (I've tested it many times, even on the most adamant). Same size pieces as here. Flour, egg wash (or alternative), dip in seasoned breadcrumbs (to taste, I use powdered vegan chicken stock or vegie stock , pepper and chilli powder, or salt and curry powder, a little onion salt also is a good additive) with sesame seeds in the flour, which is an important part, they give a boost to the texture and crunch, and shallow fry in a nice coconut oil. So good. And guaranteed, meat eaters will enjoy. But... you have to have a very dry, hard tofu, but textured (think chicken nuggets). I put clean cloth on both sides and weigh it down for an hour. I wring the cloth a few minutes after and then change the cloth half way through, or let it drain on a rack for a couple of hours.
I can’t wait to try this method of cooking Tofu.
Growing up, my mother would always serve tofu chilled and uncooked. It’s refreshing and umami flavors would cool off our summer days. It was until I watched vegan videos that I seen pan frying tofu or baking them. Not sure if I did it wrong but I don’t like the textures of it cooked unless it’s with egg
Mean mom 😂
I’ve been freezing and draining tofu for decades. But now I know why! Watching him makes me want to go defrost a pack for dinner!
Every video I've watched with Chef Lucas Sin, I learn so much. Such a wonderful teacher and story teller
I’ve been cooking Chinese for many years. This was so educational! Thank you!
I've been braising firm tofu for about four years now at home, and I found this really informative. Also, thank you for including the fails with the silken tofu - because the tips on dealing with them are helpful.
Also, most importantly, you're adorable 😊
The silken tofu arc killed me. 🤣
Also the way he talked about expelling the water from the tofu was a "violent" process made me really wonder how this man thinks. Very interesting description.
What a charming chef. The recipes look delicious. And the mysterious tofu seems approachable 😊👍
An alternative to this recipe, which I like, is replacing the MSG and the water with the rehydrated water from dried shiitake mushrooms. I also add in the thinly sliced shiitake mushrooms as soon as the alliums are done cooking.
Phenomenal video. Gave me the courage to try something new with this recipe. Although I messed up by breaking my tofu, it tasted great still haha. Lucas makes it look so simple! Thank you
I really appreciate the way you express yourself, sir. Very crisp grammar that gets the message across quickly and keeps the momentum going. Thanks! I've always liked tofu, especially the Japanese agedashi, but I'd very much like to try your frozen firm tofu technique. I'll let you know if I'm successful!
So excited about making tofu this way! I tried it and I love it and I prefer it this way most of the time! Although I cut mine into six pieces and it's easier for me to squish!
WOW!!! Love your work, just excellent! Thank you.
deffff making this. frozen tofu is my comfort food but i’m definitely gonna give silken a try
I just made this tonight for dinner. I'm a bit skint right now and all I have was a firm tofu in the fridge. Didn't even have all the ingredients except for just the onions, garlic and 1 thai pepper from my plant (no shallot, no green onions). This was absolutely scrummy. I think I'll add it to my po man's dinner rotation. 😂
I always toss my firm tofu squares in corn starch for an extra crispy coating.. sometimes with the soft tofu but that's a little more difficult, but it does make the most delightful crispy tofu. Great video!
A vegan brown sauce can be done using Hoisin instead of oyster sauce.
Some vegans consider oysters permissible to consume as they do not possess a central nervous system and are unlikely to be sentient or able to suffer/feel pain.
@@dubuvore I can live without eating them..
"Research around sentience for other invertebrate mollusks like cephalopods and the fact that relatives to oysters include snails and octopuses suggest that oysters shouldn’t be dismissed as nonsentient.
Overall, based on the definition of veganism above and the inability to confirm or dispute the possibility that oysters have some degree of sentience, oysters are not a vegan food."
Freezing the tofu seems like a great technique. I will definitely try that.
Love to watch Chef Lucas -- his skills just shine, his explanations are fine! More, please!
My 1st viewing with you, and coincidentally, I had silken tofu as my entre last week at a local Asian place here in Seattle. I didn’t care for the softness of the product. My daughter makes delicious tofu and told me to use firm and be sure to squeeze out the moisture. I am intrigued by your freezing technique. So I will definitely be making your recipe soon.
I love your personality and frankness in your deliver. I’ll be seeing more of you.😊
I've never known how to cook silken tofu. I will definitely give it a go after watching this video (especially the tips on how to get it out of the packaging - very funny😄) . Thanks