EASY & HEALTHY TOFU SATAY RECIPE!!

[@EastMeetsKitchen]

*Thai red curry paste....geez couldn't get that right, could we? -- Hope you all are having a good weekend. As I mentioned in the end, I have a really fun video for Mid-Autumn festival this year. We also have the Tatung rice cooker video coming up too which I'm super excited about...so yup yup, stay tuned.

[@BeautifulwithPlants]

I've just found your channel and am very happy to find all the Dr Greger facts incorporated into the recipe. Helps me a lot! And I like that you're natural in your presentation :)

[@elisad3609]

It looks delicious! And how cute the presentation is!! 😀🥰

[@tamcon72]

Simple, healthy, and tasty. I always forget to use dates for sauces--I don't eat a lot of sugar, but also don't avoid it--and I think they'd be really good in this recipe. Thanks for posting 🙂

[@mariebourgot4949]

Thanks for the video! :)

[@user-xv9do1my8m]

😋😋

[@EastMeetsKitchen]

ty!

[@wjtrack]

Thanks for the great sauce recipe! Do you have a red curry paste that doesn't contain shrimp paste? The one linked contains shrimp and I was surprised when you mentioned red curry because that almost always contains shrimp!

[@tfromcleveland3741]

Cuteness confirmed! 6:11 😂 simple but incredible looking

[@TL-mm7ni]

I have date sugar but haven’t gone across anyone using it for plant based recipes. Do u use it for a lot of other recipes? How would u describe how it makes the flavor and textures in your sauces?

[@EastMeetsKitchen]

I would say I use date sugar for a majority of my plant-based recipes -- I think I sweeten maybe 90% of what I eat with date sugar. I think if it wasn't for the cost, I would maybe use it more often. So, I think how often people use it depends on how they feel about dates. Flavorwise, I think dates work really well as a sugar substitute when you're using a small amount or if you're pairing with food that already has its own strong flavor. Usually people can't even tell when I add it to recipes. Now, when you start using it to sweeten more delicate things, the flavor of dates can start to prevail, especially when used it large amounts. Dates have a waxy, semi-prune-y flavor to them and if you like that, great. If you don't, I actually recommend people use a half-half solution - use half dates and half your normal sweetener. Then it's less noticeable, and you're still lessening the amount of refined sweetener that you're taking it. Texture-wise, yes date sguar absolutely thickens things and you will usually need to add a bit more liquid to your recipes because of all the extra fiber. For sauces, stews, etc - many times you want it to be thick anyways, so I find I don't even bother with adding starch or flour to thicken. Because of the fiber and absorbtion, date sugar can also add additional moisture to foods and recipes. So part of working with date sugar is to just be brave and use it in the recipe. After you make it once, you can see how to adjust from there. Compared to normal sugar, sometimes I have to add a bit more to get the sweetness I want. But that's also an adjusting process -- learning to adjust your sweet-tooth and try going with less. Anyways, a long response. Hope that helps☺

[@TL-mm7ni]

@@EastMeetsKitchen I had no idea about the thickening ability. I actually recently tried date syrup and love it but it is way too pricey. But i still have a big bag of date powder so I’ll have to experiment. Thank you so much for the details. It is appreciated!❤️❤️❤️❤️❤️❤️❤️❤️

[@majvlierop]

It is called sateh

[@kayliemcintosh7841]

PEANUT SAUCE!!!!!!

[@EastMeetsKitchen]

☺