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Tofu
![Tofu Tofu](/uploads/youtube/parse/1657950347_ueXG6b.jpg)
Hey Foodies! Sharing with you my tasty tofu recipes that you can make this coming weekend. Enjoy!
00:00 Vegan Salted Egg Tofu
02:14 Tofu Manchurian
04:32 Vegan Korean "Fried Chicken"
07:04 Vegan Coconut Curry "Chicken”
Vegan Salted Egg Tofu
Ingredients:
- 400g firm tofu (thawed and pressed after freezing)
- salt and pepper
air fry at 190°C for 15 minutes, flip halfway through
"Salted Egg" Sauce
- 2 tbsp olive oil
- 3 cloves garlic
- annatto seeds
- 1/4 cup slivered almonds
- 1/4 cup nutritional yeast
- 1/8 tsp black salt
- 1/4 tsp mushroom powder
- 1/2 cup almond milk ( adjust to your preference if you want to have a thicker or thinner sauce)
- chili flakes
- spring onion
Tofu Manchurian
Ingredients:
- 400g tofu (thawed and pressed after freezing)
- 3 tbsp nutritional yeast
- 1 tsp mushroom powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 cup cornstarch
- 1 tbsp soy sauce
- 1 tbsp oil
- 3 tbsp almond milk
airfry at 180° C for 15-18 minutes (flip halfway)
- 3 tbsp oil
- 5 cloves garlic
- 1 red onion
- 1 medium bell pepper
- 1 medium carrot
Sauce:
- 1 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1/2 tsp vinegar
- 100 ml water
- 1 tbsp brown sugar
- black pepper
- 1/2 tbsp cornstarch
- spring onion
Vegan Korean Fried Chicken
Ingredients:
- 400g korean silken tofu (thawed and pressed after freezing)
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/4 cup cornstarch
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1/3 cup soy milk
- sweet potato powder for coating
Air fry at 200°C for 15-18 minutes, flip halfway through
Sauce:
- 2 tbsp oil
- 3 cloves garlic
- 1/3 cup water
- 3 tbsp ketchup
- 1/2 tbsp erythritol (substitute for sugar)
- 1/4 cup gochuchang (korean red chili paste)
- 2 tsp vinegar
- garnich with sesame seeds and spring onion
Vegan Coconut Curry Chicken
Ingredients:
-Vegan "Chicken"
- 400g tofu
- 1 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 4 tbsp olive oil
- 2 tbsp oat milk
- 4 tbsp cornstarch
- Air fry at 190°C for 15-20 minutes (flip halfway)
-Curry-
- 2 medium potatoes
- 1 medium carrot
- 1 red onion
- 5 cloves garlic
- 1 medium green bell pepper
- 3 tbsp olive oil
- 270ml coconut cream
- 1 1/2 cup water
- 2-3 tbsp curry powder
- 1 tbsp vegan fish sauce
- salt and pepper to taste
*Recipe on video and text may differ from each other!
How to cook Tofu:
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