@@tinkerbella4605 Most of us DO make all of our own food at home. But as vegans, it would be SO NICE to have a place to go where you know it’s delicious, healthful food that doesn’t run a risk if the chefs or waitstaff going all “Waiting” and sneaking animal products in your vegan food! I would prefer, though, that Joanne used ORGANIC ingredients. We don’t consume conventionally-grown foods and are willing to pay the higher prices for organic.
Wow I love how this turned out it looked delicious! I’ve been scared of tofu but as a pescatarian I really want to branch out and try new foods. Definitely trying this recipe ❤
Are used to be the same way when it comes to tofu. I always used say that’s nasty etc. etc. I had fried tofu one day over 20 years ago. The best fried tofu that I’ve ever had was the first time trying tofu. I’ve learned to make the dish and I’ve learned to love tofu and I’ve made so many other dishes with it. I don’t like the silky tofu because it like spit in your mouth. Lol but I am a super fan of the extra firm tofu.
Really like the way you explain the reasons for using ingredients or doing things a certain way and what we can omit if we need to. Thank you! This looks tasty and I can't wait to try it! 😊
I made it today (including the sauce) with rice and gamja guk from your book. It was amazing, such a healthy, satisfying meal, perfect for a lazy, rainy off day. Thanks for sharing those gems!
i'm watching you make this AMAZING tofu recipe while burning my mouth (a bit) with your tteokbokki ... died and went to heaven? yes -- and I couldn't be anything further from Asian. I'm Argentine, I come from a country where we only use salt
THANK YOU FOR MAKING THE SAUCE! I BOUGHT YOUR BOOK BECAUSE I WANTED TO MAKE THIS SAUCE! WHEN I SAW THE RECIPE FOR THE BARBECUE SAUCE, I WONDERED IF I HAD BOUGHT THE RIGHT BOOK! 😁 WELL, THANK YOU FOR THE VIDEO! MY KOREAN COOKING JOURNEY BEGINS HERE!!!!
I'm SO behind with all my watch later videos cos life but I rearranged them to start playing the recent stuff. I'm so glad I did. This looks amazing. I've made tofu once in my life, long ago, at school no less as a Home Economics practical exam.. because obsessed with Asian cuisine. And don't get me wrong it was delicious but if I could go back and make something else with the tofu I would have done this!!!! Thank you so much Joanne for including substitutes. One thing that intimidates me most about trying something new recipe wise is not having the exact ingredients and while I do improvise where I know what to replace something with like syrup and easier to find items, its the ingredients that are very taste specific that I'm usually like if I don't have it I can't make it. I have added this straight to recipes to try cos this looks amazing, amazing.. Also love this format of video. You're an amazing cooking host and teacher.. Thank you!!!!
Just made the sauce to eat with crispy Tofu. I did make some substitutions; didn’t have the Gochugaru, so I added smoked Paprika and some Mexican Chile mixture. It turned out delicious! Thank you!
Wow, I shied away from making this tofu often because I was concerned about excess sauce, and also didn't wanna bother chopping all the aromatics for a couple meal's worth of tofu. Knowing the sauce is fridge-stable after all is a facepalm on my part, but exciting. Now I can commit to more tofu. 😜
So delicious and very tasty and yummy and healthy food recipe 😋 😊 best wishes to you 😋 👌 God bless you ❤ 😋 you are my RUclips family 👪 member ❤ all the best 😋 😊 good evening 😋 😊 👌
Totally gonna make this. Looks yum! Can't wait for more tofu recipes ❤️❤️❤️ I wonder if we have to use Korean soy sauce or I can use those Chinese/ Japanese ones 🤔 Are they actually different?
She needs to open a restaurant! I would 100% go there ❤
Same!
Just learn to make the dishes I’ll save you a lot of money. Opening a restaurant is a big commitment
And I would go into debt there 😂
@@audreynothepburn7663 Same!
@@tinkerbella4605 Most of us DO make all of our own food at home. But as vegans, it would be SO NICE to have a place to go where you know it’s delicious, healthful food that doesn’t run a risk if the chefs or waitstaff going all “Waiting” and sneaking animal products in your vegan food!
I would prefer, though, that Joanne used ORGANIC ingredients. We don’t consume conventionally-grown foods and are willing to pay the higher prices for organic.
Wow I love how this turned out it looked delicious! I’ve been scared of tofu but as a pescatarian I really want to branch out and try new foods. Definitely trying this recipe ❤
Are used to be the same way when it comes to tofu. I always used say that’s nasty etc. etc. I had fried tofu one day over 20 years ago. The best fried tofu that I’ve ever had was the first time trying tofu. I’ve learned to make the dish and I’ve learned to love tofu and I’ve made so many other dishes with it. I don’t like the silky tofu because it like spit in your mouth. Lol but I am a super fan of the extra firm tofu.
Really like the way you explain the reasons for using ingredients or doing things a certain way and what we can omit if we need to. Thank you! This looks tasty and I can't wait to try it! 😊
I’ve made this sauce and it’s really delicious. I didn’t know I could keep it that long so thanks for the info. Braised tofu…that’s dinner tomorrow!
Omg this looks absolutely delicious. I always learn so much from your videos! Thank you ❤️❤️
I can't eat without this sauce! Also, I'm in love with my Kollective membership!!!
Thank you! 😍
This looks delicious. I absolutely love tofu and plan to make this!
Miss Korean Vegan
You make my mouth watery even though our kitchens are sooo far apart.
Thank you very much for sharing korean dishes with us.
I made it today (including the sauce) with rice and gamja guk from your book. It was amazing, such a healthy, satisfying meal, perfect for a lazy, rainy off day. Thanks for sharing those gems!
Omg this looks so good
That looks so good 😍
I don't know where you are, but Sacramento needs you!
i'm watching you make this AMAZING tofu recipe while burning my mouth (a bit) with your tteokbokki ... died and went to heaven? yes -- and I couldn't be anything further from Asian. I'm Argentine, I come from a country where we only use salt
So good. Strongly recommend doubling the recipe because it goes fast 😋
For liquid sweeteners in sauces I use agave but corn syrup is a cheap alternative too. Maple syrup can be pricey and I want to savour it's taste.
THANK YOU FOR MAKING THE SAUCE! I BOUGHT YOUR BOOK BECAUSE I WANTED TO MAKE THIS SAUCE! WHEN I SAW THE RECIPE FOR THE BARBECUE SAUCE, I WONDERED IF I HAD BOUGHT THE RIGHT BOOK! 😁
WELL,
THANK YOU FOR THE VIDEO! MY KOREAN COOKING JOURNEY BEGINS HERE!!!!
I'm SO behind with all my watch later videos cos life but I rearranged them to start playing the recent stuff. I'm so glad I did. This looks amazing. I've made tofu once in my life, long ago, at school no less as a Home Economics practical exam.. because obsessed with Asian cuisine. And don't get me wrong it was delicious but if I could go back and make something else with the tofu I would have done this!!!! Thank you so much Joanne for including substitutes. One thing that intimidates me most about trying something new recipe wise is not having the exact ingredients and while I do improvise where I know what to replace something with like syrup and easier to find items, its the ingredients that are very taste specific that I'm usually like if I don't have it I can't make it. I have added this straight to recipes to try cos this looks amazing, amazing.. Also love this format of video. You're an amazing cooking host and teacher.. Thank you!!!!
Just made the sauce to eat with crispy Tofu. I did make some substitutions; didn’t have the Gochugaru, so I added smoked Paprika and some Mexican Chile mixture. It turned out delicious! Thank you!
Amazing!!!!!
love watching you cook🤗♥️
Wow, I shied away from making this tofu often because I was concerned about excess sauce, and also didn't wanna bother chopping all the aromatics for a couple meal's worth of tofu. Knowing the sauce is fridge-stable after all is a facepalm on my part, but exciting. Now I can commit to more tofu. 😜
I like the new video format. It looks very professional and is edited very well.
I AGREE! She needs to open a restaurant!!!!💝🙌👍
Loved it. I'm going to cook this tomorrow. Can't wait.
Yes I’m going to try your fabulous recipe.
Thank you 💐
Can't wait to make this looks so delicious
I love my lazy day recipesss
Anyone else kinda hungry now?
Oh my so yummy Thank you!
Looking forward to making another one of your recipes girlfriend 💚
Well I had your cookbook, I lent it to a friend and she never gave it back...I guess I have to buy another one🤣
I cannot wait to try this!
I can't wait to try this! 🤤
So delicious and very tasty and yummy and healthy food recipe 😋 😊 best wishes to you 😋 👌 God bless you ❤ 😋 you are my RUclips family 👪 member ❤ all the best 😋 😊 good evening 😋 😊 👌
Yes Joanne on her Martha Stewart game
I know what I am making this weekend. Thanks! BTW I discovered Tteok. Wow, is it good.
Yum ❤
NYC one ♥️
Totally gonna make this. Looks yum! Can't wait for more tofu recipes ❤️❤️❤️
I wonder if we have to use Korean soy sauce or I can use those Chinese/ Japanese ones 🤔 Are they actually different?
❤
you are a national treasure😭
Do you press the tofu before searing it?
Would you serve this with just plain boiled rice?
❤
Make fried tofu w ginger scallion sauce
You've have that food network asiatic going again 💙
First
listen... if you do quit your job and open a restaurant, I will pack my bags up and move to where ever it is!
It really bothers me that this is shown at an angle and not directly looking at us.
Where’s the old bald white man?
that is so bitter and mean wow people surprise you!
You're seriously so fabulous