Tofu Meat Recipe | How to make Tofu look and taste like Chicken
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- Опубликовано: 26 фев 2020
- Hi Foodies! Tofu often gets a bad rap for being dull and lifeless form of protein. Here's the method on how to make it look and taste like meat. You can prepare it ahead of time and use as meat substitute on your favorite dishes!
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Links for kitchen tools and ingredients used on my video recipe
▶️ lnk.bio/HFPH_Arkaik
Enjoy! 😊
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#VegetarianMeat #TofuLikeMeat #Flexitarian 
Хобби
~ Ingredients ~
1 block of (silken) tofu (500g)
- Sauce -
2 tbsp soy sauce
2 tbsp vegetable oil
2 tsp smoked paprika (divided in half)
1/4 tsp curry powder
1 tsp garlic powder
1/4 cup cornstarch
~ Instructions ~
1. Drain tofu, wrap in paper towels or a clean kitchen towel, press for 30 minutes
2. Freeze tofu overnight
3. Thaw tofu completely, and again drain, wrap, and press for 30 minutes
4. Preheat oven to 375ºF
5. In a separate bowl, mix the Sauce ingredients: soy sauce, vegetable oil, curry powder, garlic powder, and half of the smoked paprika
6. Pat the tofu dry, and break it into chunks. Mix it into the sauce
7. Add and mix in the cornstarch and remaining half of the smoked paprika
8. Sprinkle oil onto a baking sheet, place tofu chunks onto baking sheet, bake for 30 minutes
9. Pile tofu on top of a wooden cutting board, and serve with a very large sploot of ketchup (catsup?) & a swirly of something that looks like mayonnaise. Garnish with basil, probably, and enjoy
Thank you so much for the effort of sharing the recipe 😊
You’re the real MVP, thank you sm!
@@HealthyFoodiePH You should pin this so that others can easily find it. Please. Videos are great but it is very helpful to have a text copy of the recipe. :-)
I would probably add chicken boullion cubes to the soy sauce with the other spices... Just because I would want that chicken taste along with the texture...
I see this recipe uses silken tofu but looks like firm tofu used in the video. Which is better to ensure you get the correct texture?
I keep seeing people complain/defend the prep time, but as a cook I just wanna say that I appreciate what this person has given in time to get the tofu to look how it does. That’s the thing with food, you experiment and see what works best and sometimes, it’s time consuming. Just wanna say thank you because I personally tried it and it tastes amazing 👍🏽🤌🏽
Woww, thank you so much for sharing your thoughts. I'm glad that you've liked it. Yes, about the preparation, we can compare it to marination process that takes a while, an hour to overnight in the fridge, during that time, you can do anything you want right? 😊
Why people who do not eat meat, would like to make Tofu taste like a meat? it could be compared to pacifists pretending that are fighting a war and killing each other and having fun from killing. Compleat nonsense, to want tofu look and taste like a real meat
@@simonci5177 clearly you didn’t understand the vegan purpose. They like the taste of animals, but choose to don’t eat them to reduce the animal suffering. Sorry for the bad English, I’m still learning
@@simonci5177 it might be nonsense to you, but to some it makes sense. You don’t have to be vegan to enjoy a vegan recipe. Maybe someone is looking for an alternative to meat in general, or transitioning to becoming a vegetarian/vegan, whatever the reason it’s *their* reason.
@@simonci5177 I am vegetarian since 1994 and vegan since 2010 and I do not like mock meats because I never liked the taste of meat, egg nor milk. That is why I drink soymilk, enjoy tofu, legumes and beans. But I do respect everyone's decision to eat whatever they please.
For those getting a spongy texture instead of the layered texture in the video, it might be because of the coagulant (listed on the ingredients) used in the tofu. I made this with firm tofu that used calcium sulfate and it was spongy. I made it again with another brand that used magnesium chloride (nigari) and it was the layered texture.
Thanks man
I've got one that lists calcium sulfate and a silken one that lists *calcium* chloride, not magnesium chloride. Any chemistry wizards know whether the calcium chloride tofu is likely to freeze the same was as those that use magnesium chloride?
@@jaimiej3347 I just refroze tofu and ingredients are both calcium chloride AND calcium sulfate = SPONGE ......... going to make my own just using lemon juice and see what's what
Thank you very much!
Hello, it is not the coagulant, is the type of tofu. There are “Silken tofu” and “Tofu”. In Silken the water is not extracted, and it is not pressed in the making process. It is like a yellow or custard. The “Tofu” is pressed, and the water is extracted in the making process. The raw materials are the same, just soy milk, but the steps to make them are different and this makes that the soy proteins fold in different shape and when you freeze and extract the water, this folding structure of the proteins is more evident. Silken are layered and just Tofu are spongy like. It is true that the coagulant is important and have benefits in the process of making the Silken tofu (because it is not easy to make it) but is not the most important detail.
When Silken tofu is made, you start whit ambient temperature soy milk and you add the coagulant and you do not mix to hard, just 3 or 5 seconds, then you start to rice the temperature in a steamer. This process made that the proteins in the soy milk do not fold to much, they stay pretty much strait and kind of alone. Then when you freeze the Silken tofu, the water separates from the tofu leaving the strait proteins in a fiber flat shape. From there you just have to kept getting moisture out and that will increase the fiber type texture and make it firmer. In the other kind of tofu, you heat the milk first at 77 C and add the coagulant and mix berry hard for a minute or more. This “environment” is different and make the proteins in the soy milk to fold in a different structure, something like a “C” and bond together in groups leaving the water out. Then you let rest this mixture and when it is set, you put this mixture in a cheese cloth and press it to extract more liquid until you have a firm block of tofu. When you freeze this tofu you can separate the water but the structure that the proteins take when is made do no change to a fiber long laminated shape, they will stay in this sponge like structure in “C”. That is the reason to use Silken if you want to get the “fiber-chicken like texture”. The flavor is the same, they are made from the same milk but the proteins are fold in different way..
i love recipe videos where they just start and no talking, its so peaceful
I've been obsessed with this recipe to the point that I would make this at least twice a week for the past month lol. I suggest you use the "silken" kind for the tofu because that's the kind that will give you the shredded texture. I also highly recommend eating these with soy garlic sauce (meant for Korean fried chicken) or spicy Korean fried chicken sauce.
The silken tofu I have is very soft and just breaks up out of the packet, is there a different version?
Hi, you may freeze out the silken tofu first including the water if you find it too delicate to handle, the other day, do the thaw and press method :)
@@choppysocks hi, I used the firm/extra firm silken tofu that's usually packaged in a plastic container like the one in the video, not the one that's packaged in a plastic bag/pouch. If that's the kind of tofu that you mean, that's not the one I used. Usually the one that's in the plastic pouch is labeled as "soft" silken tofu and that's the one that usually just breaks apart upon opening. The soft one is good for other dishes like Korean tofu stew (sundubu jjigae) or just soups in general. Hope that helps!
I ate this with Honey Garlic and BBQ sauce mixed…
WHY does the recipe say firm tofu if silken gets the layered texture? T_T
The music makes me feel like I'm just wandering around a castle in a Final Fantasy game
God bless, Jesus loves you and died for you all
@Antonio Myers and what makes you say that?
I muted this shyt.
Oh the days lmao
@Antonio Myers i am waiting
Just one very important detail. The tofu has to be "silken" firm so that when it freezes it takes that texture. If it is just firm tofu, it will not take that texture, it will have a sponge-like structure and not layered.
Found that out the hard way (although it still tastes good). Thanks for the pointer, this really should have been pointed out in the (otherwise wonderfully soothing) video.
Ah so that's what the problem I've been running into is. Well it's still good and it really reminds me of chicken nuggets, more processed. So not a negative just found another smart trick
@@henningbauer7617
The video says Firm. They should probably change that
m d yup at 00:18 it says firm
@@artisticagi Hello, The thing is that for firm tofu you use nigari (magnesium chloride), this is the Chinese style and for soft tofu you use Gypsum (calcium sulfate) Japanese style tofu. The secret is also in the process to make them. In firm tofu you heat the milk and then add the nigari and stir vigorously and let the proteins coagulate forming an intricate net capturing water, it is a sponge like structure between the proteins and finally you press the tofu and let the water out of the tofu (not all the water, but a lot) . In soft tofu you add the Gypsum in the cold milk and the heated in steam, but you do not stir, so all the water kept in the tofu, like a gelatin. These make the protein structure more lose, laminated style.
The magic comes when you freeze these two, the new arrangement of the proteins end up different when getting the water out.
The chicken meat like structure is best obtained when is from soft tofu. You can make the test easy, just buy one soft and one firm and freeze them.
This took me a couple of tries to get right, but it's truly incredible when you get it. Especially for how simple it is. Tysm!
Such a harmonious and happy space!
I especially love how they enabled air and light flow into the inner, personal spaces, without sacrificing privacy. It's quite soothing...
Wait. What? The video was about baking tofu, what are you referring to!?
I just made this (followed it to the letter) and it was PERFECT! I’m not even vegetarian and I will make this again and again and again!!!!!!! I used a tofu press and really really squeezed that liquid out. To those who say it’s a sponge, you didn’t take enough time to drain the tofu. This process took two days for me but it was worth it! And you can freeze the pressed (after you’ve froze it the first time) for quicker prep on the future. This recipe is SOLID. Thank you!!
Good to hear that! Thank you so much! This is my go-to Tofu recipe 😊😊😊
Heyy what Oil did you use tho with the Soy sauce? 😊 And did you use Corn Starch?
@@angeljic_8487 I used grape seed oil with the sauce and then I used a spray oil to coat the pain and Nuggets after I put them on the tray. I used cornstarch. The cornstarch gives these almost like a breading coating and offers a nice crunch :)
Ok do we squeeze all the water out on the first round or do we squeeze out half then after thawing remove the remaining? Thanks
@@HealthyFoodiePH Me too! PERFECT! appetizer delight
This is a new favorite recipe in my house. My son doesn't even realize he's eating tofu. We toss it in Buffalo Wings sauce before eating. It's so good!
Woww! Sounds good! Thank you for trying my recipe 😊😊😊
Well that's a little dishonest don't you think
@@niansillabffs of course eating plants over animals is dishonest
@@niansillabffs ok lol
@@brook5422 don’t lions eat other animals? why won’t vegans tell them off? lmao
Wow I need to try this! Looks beautiful and delicious! Thank you! 🤤
Patience and paying attention to details is the key to being a fabulous cook
Warning: these little pieces of tofu are extremly addictive and crunchy; especially made with an airfryer. Eat at your own risk.
Thank you! 😊😊😊😊
Time and temperature?
@@federicamodica6424 4:55 375 F for 30 minutes.
I can't help but think your warning just goes with your picture... XD
@@tammyd.970 LOL ikr
I make this all the time, and I absolutely love it! Thank you so much
Glad you enjoy it! Happy cooking!
This is art!!! 🖼 Thank you for sharing your masterpiece with us!!!!!!!!😍💕
It was a simple piece of tofu and you transformed it into something that looks like chicken. Just one word to say: Bravo 👏
Thank you so much! 😊🙏 Happy cooking!
🤡
@@XevilangleX 🤡
Witchcraft get out of here with that! It’s a blessing to see this beautiful food God Almighty gave us transformed into something delightful and healthy
@@isblessed5785 thank you! 😊
Such a soothing recipe video like ASMR, I loved this. No chef continuously yapping, just good food and good music. 👍🏼
Thank you so much! 😊🙏
Its easy to make your tofu taste like chicken you only need to put in chicken
Just need wine and a nice bath while it presses ☺
But painfully slow and methodical. Thank goodness for playback speed settings lol
I had to mute it and speed up the playback personally. 5/5 recipe. 3/5 presentation. Otherwise 👍👍
Wpwey. This is amazing. I'm trying it this week. Thank you for sharing.
This was great. I've tried a few different baked tofu recipes and this one was 100% the best one. It takes some time, and I've done baked tofu in the past and the freezen step while time consuming really made a huge impact on the final product.
Thank you so much! Glad to hear that you've like this recipe. Happy cooking!
I made some today but i kind of improvised didnt freeze it over night instead i drained and pressed the tofu marinated it in a mixture of soy sauce chicken flavoring onion powder pepper red crushed pepper. Then i did a slight egg wash on the tofu nuggets and covered them in breadcrumbs and let them freeze and harden for about 2 hours once i fried them they started to smell like chicken and when they were done suprisingly they tasted like chicken
Wow that's good to know, any flavoring will be absorb by the tofu, so it's up to you on how you will flavor it. Thank you for sharing! 😊
Really!! Okay so I'm going to try it..
It tasted like chicken because u added the chicken's baby
Yeah yours tasted like chicken because you added chicken flavouring. If you don't freeze it and then thaw it you won't get the texture shown in the video.
I got tired reading this 😂
Anybody else getting a Toy Story vibe from the music, the scene when the old man polishes Woody? No..? Just me? I hope not!! 😅
no i do too
Lol I was watching with the volume up and my son said, why are you watching toy story? I didn't even realize.
Phrasing!
🤣🤣🤣🤣 you are right about the music. Completely forgot about that!
Agreed!!
Last week I didnt freeze It and this week I have done It and the different in texture is huge, and It is not even the same tofu as the one in the video and yet It is very like chiken. Very glad, thank you.
Thank you I will definitely use your recipe and style looks delicious. Thank you.
This is so good ! Worth the freeze method & time. I feed a meat eater these "pop corn chicken bites" he had no clue and I was impressed myself!
Thank you for trying this recipe 😊
Omg i wanna try this with my family!! Make my mom give it to my sister like it's real so she doesn't get suspicious of me and then HAH SHE LIKES TOFU
A “meat eater” lol what should we call u? grass eater ? 🤣
@@nikos208 a meat eater is someone who eats meat it ain't that deep nicolas
@@caennelia I know its not deep, I just find the term quite funny
My boyfriend makes this for us and it's the best tofu I've ever had.. been vegan 18 years 😯
Wow cheers!
I am soo sorry
And you're still alive! 😂
Super delicious and tasty tasty …wonderful sharing 👌
I made this today for the first time. Followed the recipe exactly and it turned out amazingly! Thank you ♥️
Wow! Good to hear that. Thank you sooo much for trying the recipe 😊
I tried it last night, with out freezing it, threw it in my fried rice and it is the best I have made so far. The kids loved it.
I froze some last night and I am thawing it now. Can't wait ! I bet it is even more like chicken. The only thing I would change would be to mix your paprika and cornstarch before you throw it in to toss.
Good to hear that! 😊 Thank you. Happy cooking! 😊😊
@Sydney Piper Bristow It came out drier for sure. I left it in the oven too long after it was already done, and over cooked it. I think it would have been great, had I not done that.
Literally gag inducing.
@@Iceis_Phoenix agreed
@@Iceis_Phoenix which part?
Step 1: dry the heck out of Tofu.
Always. No matter what im doing with it. Step 1 is always - press the living fuck out of it lol
I don't know why can't they sell pre dried tofu
@@edgemadefoxe367 Weight is money. And it probably easier for the manufacturer to sell wet tofu.
@@edgemadefoxe367 I had a hard time here in Germany to find wet, softer tofu. They are all pretty firm and dry here and I hate it. I love my soft tofu ❤️
@@edgemadefoxe367 I think water prolongs the shelf life of tofu, that’s why.
Crazy good! I didn't believe it at first, but, now I can say eat and believe! This is a perfect tofu recipe - yes PERFECT. Serve this to anyone who says they don't like tofu and you will change their mind. This by far the best tofu recipe so far. Thank you!
Ohhh, thank you so much for trying this recipe! Cheers!😊🙌🙌🙌🙌
Wow amazing recipe thank you😊
My advice to anyone that’s trying to attempt to make this; don’t underestimate drying the tofu. First time I made it it came out soggy and slimy when cooked
Always dry tofu otherwise its trash
Following the instructions is not your bag is it.
I've made this 3 times in the last 3 weeks and it absolutely is addictive. Now, I'm just buying blocks of tofu and as soon as I get them home, I drain and press them, then freeze them. This is just too good and easy to not make it on a regular basis. Thanks again!
I think that's what I've got to do - just make it a habit to prepare the tofu blocks as soon as I get them. Very new to cooking tofu and it takes some getting used to.
@@samuellickiss8463 That's what I do now. I've got the drained, pressed blocks of tofu in the freezer as soon as I bring them home from the store. Now, I just grab one when I'm ready to thaw it. I've got 12 blocks in the freezer, so I'm good for a while.
@@virginialeejones1834 I'm jealous of the size of your freezer! Mine is rather small. It's good to get into the habit of though to make eating it more convenient because I'm not the best at forward planning my meals, especially mid-week.
@@samuellickiss8463 I bought a small chest freezer years ago. I found it on sale and put it on layaway. it has paid off many times over.
Thank you for the video. Looks delicious and can't wait to try it.
Omg that legit looks so freaking good! Definitely trying this recipe, thanks! 😀
This is a good tofu recipe for 🍗. The freezing changes the texture of the tofu and doubling the number of times you compressed the moisture out makes a difference !!! 👏🏽👏🏽👏🏽😊
Thank you so much
love how it's baked not fried so much more healthy
Cheers!
I’ve been making these weekly for the past month. I don’t freeze them bc my tofu is already firm like chicken. Hubby loves it!
Looks just like chic fil a- unbelievable, but,How much more is God and His love? I mean, He literally died in our place!(2Cor.5:19) What greater love is there than this?(John 15:13)
Oh cool you believe already? Repented of your sins and trusted in Jesus Christ as your Savior?
Relaxing video, I'll try this recipe!
I just want you to know (even if I’m not sure you’ll read it) that I saved this recipe like 3 years ago and now that I was struggling with my diet since I don’t really eat vegetables I decided to give it a shot and try tofu like this and let me tell you.. I absolutely loved it! Thank you so much for helping me and I wish you the best 🥰
Thank you so much for trying this 😊😊😊, happy cooking
“I don’t really eat vegetables”
You’re going to die. Change your ways.
To all the meat eaters telling people to just eat chicken instead: some people CANNOT eat meat, and some people simply DON'T want to eat meat, not because they don't like the taste but bc of compassion. What other people eat doesn't affect your life. You can't complain about vegans shoving their beliefs down others' throats and then doing the fucking same. Let people enjoy what they want to enjoy, and if that means eating vegetarian dishes that resemble meat then be it.
Cheers! Happy cooking! 😊
Thank you. Well said and true.
Im not vegan and I agree with you
Yup well said👍🏻
Then why do you want your vegan product to resemble meat then?
First of all, I'm SO happy your video didn't start out with the typical "hello guys" that I've been hearing on every other video I watched today. Now, this is what I plan on having for dinner tomorrow night. I have all of these ingredients right now. It really does look like chicken and I can't wait to taste it.
Thank you for your kind words. Happy cooking! 😊
RIGHT!!!!
How was it
@@feyisthey DELICIOUS!
This looks so good but seems so laborious I wish someone would make it for me!!! 😜
I’ve been a prep cook in a kitchen for a year now. I’ve learned to love prep as it’s very relaxing to me. Anything from meat to vegetables and even seasonings.
As someone who has been single 65% of my adult life I ate everything out of a box, a package a can or a jar. It’s only been in the last 3-4 years that I’ve learned to LOVE prep and cooking. Food like this in a good recipe can be just as good as your average restaurant.
Tofu is something I’ve yet to get it the way I want it. I’m excited to give this a try until I get it right. Thank you.
Thank you so much for sharing your thoughts. I really appreciated this. Happy cooking! 💚😊
Magnífico, muchas gracias ❤
Happy cooking!
I once had some tofu prepared like this (but seasoned a little differently) at a vegan Chinese restaurant and have been dreaming about it for the past 17 years! I can't wait to make some. The layering that happens to the tofu is just fantastic.
I think what you had was deep fried tofu skin, fairly common in chinese food supermarkets.
@@kospencer1 Maybe, but I don't believe so. I'm well familiar with the Japanese version of cold tofu skin, inari, and it was nothing like that. It was much, much more similar to the tofu in this video. But maybe when it's layered and then fried it's different. I'll have to find it and try it sometime.
@@O2life fresh tofu skin looks entirely different versus fried, maybe that’s why it always escaped your eyes.
I made these for dinner and my children loved them!! So easy and delicious, I’m making a double batch tomorrow!!
I've made this recipe probably 10 times now and it never fails to be amazing!!
Thank you so much for trying this recipe! 😊🙌🙌🙌🙌
Does it taste like chicken?
@@dhirajchawla9510 I wouldn't say it's exact, but the textures and flavors are very good!
This recipe is so good that I put it in my "go to" file! Thank you so much! ♥
Glad that you've liked it. Happy cooking! 😊
This is literally the best fckn tofu ever I just made it and ate the whole fckn thing ahhaa
It's really good as a snack too 😊
I made a version of this about 7 years ago when I was on a vegan diet, my parent and brothers and sister enjoyed it said it tasted like chicken, going to give your recipe try
I literally read your comment and I literally replied.
Did it taste like chicken?
@@akshdeeprajawat9642 the texture yes but the flavour no
I've been cooking tofu like this for so long! i feel affirmed😇 my recipe is almost identical but I add a lil cumin and then instead of corn starch I use potato starch
Sounds good! 😊👌
yes i will definitely try too! 👌
Potato starch will be low fodmap too
I like this idea.
oh, good to know an alternative to corn starch for this recipe (assume replacement is 1:1)
Made this today including the whole press, freeze, press cycle. It was delicious and well worth the time. Thank you for the recipe.
Thank you so much for trying the recipe 😊
This recipe is wonderful! Made it once and I'm introducing my daughter and her family to it this weekend! Wonderful and thanks for sharing.
Thank you so much! Really appreciated this. 🙌
When that looks more like meat than McDonald’s
No shit McDonald's is so cheaply made and people buy it for a high price it's how businesses work in America same thing as Crack just addictive in another way and health problems will still come overtime
@@jwalkthestreets high price ? A burger is like 2 bucks
God bless, Jesus loves you and died for you all
@@MlgDuckies i think they mean like maybe that 2 dollar burger is made for 5 cents
Big J allegedly human meat found in 90% of Mac D’s locations, horse meat in 65% of their locations
Love the music to go along with it!
thank you i will try this ,
my cousin sent this link ;so glad she did, we’re both newbies to making tofu, should be interesting.
Happy cooking! Hope you like the recipe 😊
I baked extra firm tofu in the oven for a similar consistency. I was shocked it tasted good. Thanks for sharing.
I tried this and it made all the difference to my usual tofu meals! Tasty and healthy indeed! 👍
Went to rest for the night. Saw this at 11pm, got back up and started making it right after the video.
Thank you so much, yeah it's all worth it to back it up 😊
I always make your recipe! Thank you kindly .😊
Thank you so much for the support 💚💚💚
Definitely trying this this weekend!!! Looks delicious. Thank you for sharing
Happy cooking!😊
this recipe changed my life. it's so tasty it works well as a standalone, with no dip or anything
Woww! Thank you so much for sharing your thoughts 😊
I made this with no prep time and only a quick tofu press and it’s still the BEST TOFU IVE HAD THANKYOU ❤️
Thank you! Happy cooking!
Did you use the same brand like in the video? 😀
bamby, what do you mean by no prep time? I am new to tofu.
@@dorothybrown8859 I think she meant without freezing out and pressing it twice
@@mayanovak2497 Thank you, Maya.
I make fresh tofu and followed instructions and was the best tofu chicken I have ever had. Thanks for sharing and keep them coming 👍
I make my own tofu too, good to know fresh works
perfect result, I'll try it for sure! nice video !!
I love chicken. It delicious. But after I realized the dark truth about meat and dairy industry, I went to the vegan diet. 💚 Tofu is the best food for vegans 😋
I'd like to thank you for this technique. I have been now doing this with all of my sauces that I use and now I've had variety in my life again you are wonderful for teaching us this. I have done this with teriyaki sauce and made teriyaki bowls, bbq sauce. Last night I did this with a curry sauce I added a lil bit of olive oil in the sauce and some corn starch and I put it in the oven same time same temp and each time my food has come out amazing. I just want to thank you because now I have a very big variety of meals that I can cook and the pressing and freezing process took me a little time to perfect but, I'm so happy that I got it down now :). I do add one extra step to make sure all moister is gone I microwave the tofu for 30 sec. after the thawing press just to make sure it is completely less water but adds a little steam. Then i pat it dry. I love this you are the best you change my life and tofu is such a low cost meal during these times it has really been handy. I think I'm going to buy a few boxes of extra firm tofu press and freeze so I can have it on hand :) thank you again ☺
Hello there! I really appreciate your kind words. I'm glad that you've tried this kind of method in preparing the tofu. This is actually not just for vegan or vegetarians, anyone who loves tofu will surely love this recipe. Happy cooking! ❤️❤️
I think I’ll make it this way...first time making this🤔
Thank you so so much! I am new to tofu and this is brilliant!
Hope you'll try the recipe! Happy cooking!
These are amazing!!! Wow, thank you for the recipe! I tested some in the air fryer for 8 mins at 400 and they came out amazing too! Thank you!
Wow! That's amazing! 😊
I just got done making this, it was really good and definitely will make it again, there are 2 things I would change though, it needed more of the soy sauce/seasoning mixture and less of the cornstarch, it was a little dry and didint get alot of the flavor even though it made my house smell amazing!!! Thank you for this recipe
Wonderful recipe and a great video thankyou so much!!
Trying this today for cooking tomorrow. Looks awesome! Thanks for the recipe!
Happy cooking! 😊
What a hit, brilliant flavour, and look, and how relaxing to make. I always buy one pack of Tofu to freeze now and one for breakfast tofu scrambled, thank you so much for posting this awesome recipe with NO TALKING BONUS!! right!! for those of us noise sensitive people a lot more youtubers could learn from you! Also I don't mind if the chicken is spongy or layered, we sometimes cannot get the silken tofu and anyway it way more expensive so when on a budget spongy is o.k. for me. THANK YOU again, keep posting...
Thank you so much for your kind words, 😊😊😊 happy cooking!
@@HealthyFoodiePH Oh! you are so welcome, my privilege :)
Looks good 🙏 ruclips.net/video/YBw_VUVuVNU/видео.html
This gets a ‘like’ for the incredible creation. This gets a ‘love’ for the backing music and video production
Thank you so much! 🙏
Thank you I will definitely try this recipe!
This is so satisfying to watch. So relaxing. Can’t wait to try this recipe out!! Thanks for sharing.
Thank you! Happy cooking!
Thank you for this video. I can't wait to try this recipe. I am new to tofu but I learned (by accident) that freezing the tofu right in the package, thawing, then draining it really well, makes for the best texture & flavor. I made tofu burgers and they were so delicious. I found out later that although I was being lazy & inexperienced by freezing the tofu the way I did, I was actually improving the cooking texture. Who knew? I am now so much a fan of tofu. And I am not vegetarian or even that health-conscious but tofu is easy on the budget & the tastebuds.
Cheers for that! Yes, tofu is delicious and very versatile ingredient like meat. Happy cooking! 😊
These look good. The music helped me wind down. Thank you for sharing.
Good to hear that! Thank you for watching! 😊🙏
Wow! Can’t wait to try this! I’ve been looking for a good tofu recipe, so thanks for this.
Hope you like the recipe, happy cooking!
I was waiting (and dreading the frying part) but noooooo.... done in the oven!!!! Oooooo, la, la. LOVE IT! Will try it! Always wanted to try tofu! Thank you so much!!!
I told you yesterday.
I have this for my lunch dinner
Just now . Wow delicious
Thanks
Yeah, just made another batch today too! 😊
Finally I found the right channel. Thanks for sharing the recipes!
Thank you so much! 😊🙏 Happy cooking!
What an bright idea to first press the tofu then freeze then let it thaw out and press out more water…BRILLIANT! Thank you for sharing this tutorial video. Just got some tofu, your video came just the right time. 🙏🙏🙏🙏🙏😘🤗
Love this so much I gotta try and make it now
I've been really struggling with tofu as it always comes out moist for me, I'm going to make this today! Thank you for sharing!
Wow, I'm really feeling this..
THE BEST recipe EVER! I dropped mine in the Fry Daddy and it was AMAZEBALLS! Thx for sharing. This now a staple dish in my household.
Glad to know this, thank you so much!!
Oh this looks amazing thank you
This is how cooking videos should be done. Quiet with a relaxing background music, and valuable content.
👌💖👌 Thank you Sir/Madam. What a delight !! 👌💖👌
Thank you so much for your kind words 😊 happy cooking!
Totally agree
I will definitely put these tips into practice in my future recipes
You're right! 👌
I love the music and no narration! It gives me Max & Ruby vibes! And I thought these were fried, but after seeing the video, I was shocked to see that these were baked and crunchy! Definitely can’t wait to try this.
Thank you for your kind words. Happy cooking! 😊
Max and Ruby!! Holy shit haven't thought them in like 15 years 😱😊
Thank you so much ❤❤❤ I've been searching for Tofu Chicken for awhile now. But finally having a recipe to try it myself is amazing. Thanks so much.
Happy cooking! Hope you'll like it.
I've frozen slices of tofu before and prepared them similarly for a tofu "chicken" sandwich. So good!
Yey! Thank you for sharing your thoughts
Some people are just rude of others’ food choices. It’s also for people who’s trying to transition to being vegetarian or vegan, from eating meat all their lives. It’s either because they’re trying not to harm the livestocks, don’t wanna intake animal hormones, or cleaning their diet. Being vegan/vegatarian cannot just happen one day that’s why people are looking into options like this.
Thank you for sharing your thoughts! Cheers! 😊
Your choice but vegan food is way worse for you and cost a lot so good luck with all the cancerous shit they put in it 🤗
@@samuelhannah3914 Whatever it is but most of the vegans don't like to harm another living being in order to feed ourselves. Like why bother killing another animal when there are so many things that one can get from nature. And for the expensive part, if you think vegan foods are expensive then just make it yourself.
@@samuelhannah3914 Do you have a source for that? Show me a scientifc journal article that says vegan food is worse for you. Didn't know eating vegetables is bad. I call bullshit and you better demonstrate it with evidence.
@@hasekfan2450 did I say vegetables are bad for you no lmao and yes vegan food isn't good for you all the chemicals they put in it to try and make it look and taste like meat 😂 and plus on top of that you have to take supplements so you don't look like you're dying of starvation
That looks amazing! I will try it tomorrow. Thank you c:
One of the most unique recipe i've seen in a while
Yummy...made in air fryer, omitted the oil and came out perfect in both texture and taste. Used silk tofu. Will be a go to recipe...especially for the superbowl.
Yasssss!! Thank you for trying this recipe! :)
How long did you cook it in the air fryer and what temp?
Ooo this looks really yummy! I definitely want to give it a try.
Not only is this tofu recipe delicious but I can’t get over the fact just how perfect your hands and nails are! Maybe that’s a weird thing to say but it’s such a delight to watch!! 🥰
Thank you for your kind words! 😊🙏 Thanks also for watching! Happy cooking!
Listen …. I do not know how many months long ago I saw this video but I always remembered and TODAY I finally got my tofu press in the mail and have my tofu in the fridge and I am SOOOOO excited to try this recipe 💜
Ohhhhhh, hope you enjoy the process and like the outcome! Happy cooking!
Tofu press ? Lol I'd just use a heavy cutting board,or casserole dish
Amazing transformation!
I love how you film this thank you. It's so good just to see the cooking and not see these annoyng "wacky" chefs
Thank you so much! Happy cooking!