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LEARN HOW TO MAKE THIS SAVOURY TOFU RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Tofu is definitely one of the most versatile ingredients. Join me in this episode and learn how to make a blackened tofu crumble recipe that will be your bowl of rice's new BFF. Let's begin!
Ingredients:
1/2 cup jasmine rice
1/2 cup water
120g extra firm tofu
2 pieces garlic
1/2 red onion
2 mini sweet red peppers
1 ghost pepper
70g long beans
1 1/2 tbsp soy sauce
1 1/2 tsp dark soy sauce
splash of toasted sesame oil
2 tbsp maple syrup
2 tsp pomegranate juice
1 tsp + 1 tbsp chili oil ( • Most addictive Red Chi... )
1 tsp potato starch + 1 tbsp water
7g basil
1 tsp white sesame seeds
Directions:
1. Add the jasmine rice to a small saucepan. Rinse and drain 2-3 times. Add the water and heat up medium high
2. Pat dry the extra firm tofu with a paper towel and place in a bowl. Crumble the tofu with a fork and set it aside
3. When the water begins to bubble, give the rice a stir and turn the heat to medium low. Cover and cook for 15min
4. Roughly chop the garlic and dice the red onion. Remove the seeds from the mini sweet red peppers and thinly slice. Roughly chop the ghost pepper. Chop the long beans into bite sized batons
5. Make the stir fry sauce by combining the soy sauce, 1/2 tsp dark soy sauce, toasted sesame oil, maple syrup, and pomegranate juice
6. After 15min, turn the heat off on the rice and let it steam further for another 10min
7. Heat up a nonstick pan to medium heat. Add the 1 tsp chili oil followed by the crumbled tofu. Sauté for a few minutes. Add 1 tsp dark soy sauce and sauté for a couple of minutes. Set the tofu aside
8. Place the pan back on medium heat. Add 1 tbsp chili oil followed by the red onions. Sauté for about 2min. Add the garlic, mini sweet peppers, and ghost pepper. Sauté for another couple of minutes
9. Add the long beans and sauté for 2-3min. Add the crumbled tofu and stir. Add the stir fry sauce along with the potato starch slurry (stir together the potato starch and water to make a slurry). Sauté for another minute
10. Turn off the heat and fold in some roughly chopped fresh basil
11. Plate the rice and blackened tofu. Sprinkle over some white sesame seeds and enjoy!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZfaq chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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