Hoisin Tofu-REAL-TIME COOKING! Easy Vegan Recipe

[@Marcus_Thomas_]

I don't care what anyone says, this guy is the Bob Ross of cooking.

[@DerekSarnoChef]

Totally down with that, Bob's the man!

[@trinitywright7122]

Oh he's wonderful I love watching him. And I like your comparison

[@dawnesmith-sliming7004]

LaMarcus Thomas Yep. Instead of happy little trees we have ripping hot cast iron. LOL

[@feelslikewater]

i'm obsessed!!

[@farrellvanessa]

@@DerekSarnoChef you do not have the Bob Ross hair.. I appreciate that 😊

[@bisbeetsw]

Thank you for special shout out to animals..........💕

[@DerekSarnoChef]

It's the reason we do what we do.

[@deanerondrums]

Hell Yeah! Clean as you go!! FINALLY!!!

[@tomsknostenbergs]

No mushrooms? Everything alright? 😅 A lot to learn from you, thank you! 🙌

[@DerekSarnoChef]

More mushrooms are on the way...

[@Butterflyneverlands]

😂

[@mikeszlashta6763]

Great recipe! Made it last night! I substituted baby bok choy for broccoli. Used poultry seasoning instead of pork seasoning, and black pepper sauce instead of Hoisin. Love your channel!

[@karamelabd7668]

The towel drop at the end is why I'm here

[@jprice3453]

Derek, you make it look so easy and tasty too!!! I love how passionate you are are about saving the animals and the planet more, your amazing!!! I can’t ever imagine eating any animal again after being vegan for 30+ years!!! Keep doin what your doin to inspire more people to be healthy and compassionate please!!!

[@larm1994]

Ooooh yum!! I’m definitely making that!

[@DerekSarnoChef]

It's a winner!

[@margarett_b]

I love how at ease you are in all your videos, but this was next level :D I just loved the vibe! Also, the recipe was great! So simple but still very comforting an flavourful! . Sending you guys all the love! Stay safe and have a great day ot night!

[@lennartmeinert5990]

I think some Sesame seeds would also add a good flavour to it! Looks so delicious!

[@merrycontrary3520]

These “fast, quick and easy” videos don’t mean a lot when all the ingredients have been washed, cut and prepped ahead of time, and they are all laid out and right at hand. All that prepping is what takes the most time, obviously. But I appreciated your showing how to clean a cast-iron pan!

[@Sarahizahhsum]

Those greens are so pretty!!

[@Jacelyn-tn6mq]

I love hoisan sauce but never thought to use it on tofu. What a dummy I am!! I'm going to make this tonight. Thank you so much for sharing with us.

[@melissacarroll6633]

Thanks for another great recipe! As always, I appreciate your comment on bringing mindfulness into cooking and considering cooking as more than just a way to get food into the body - nourishing the body and soul! 😊

[@namanchoudhary5934]

Adding some kimchi took this to the next level. Awesome recipe Derek! Thank you ♥️

[@veganleigh4817]

My favorites: Broccolini, spinach, chickpeas, tofu and Hoisin sauce. Who could ask for more? Tonight's dinner! Thank you!

[@depthgod7672]

Definitely like his style!

[@DerekSarnoChef]

Thanks, Mack! 😎

[@kathleenswenning9915]

You are so flippin awesome, thank you sooooooo much for being such a phenomenal advocate for a vegan way of life, for the animals, the Earth and our own health!!!!! What an important thing to do, teach us all how to cook delicious food and you're wonderful to watch, I always feel peaceful, happy and inspired.

[@DerekSarnoChef]

Thanks for saying that, Kathleen! We appreciate you for watching and sharing the love!

[@ranadacooper6765]

I tried this recipe last night for dinner and had enough for lunch today. It was delicious and even better the next day. Love it!!!

[@theclosetedplantlover5524]

Man I love your vegan content because it is so “southern style”. I am in Texas and while I want to help my family eat plant based for their health ( and for me the ethics ) it’s kind of hard to give them the simple southern style meals to cook that are vegan. Your videos make my life way easier and honestly I never though me and my family would like green veggies so much but cooking them like you do makes us literally crave the healthiest greens. Love your work man you have also inspired me to have fun and enjoy cooking so thanks for that also. 💚✌️

Dish tofu so tasty and look so beautiful. Healthy.

[@hollyhurst5620]

Fantastic, I know what's for dinner tomorrow. Love your videos!

[@DerekSarnoChef]

Yay! Thank you!

[@nebraskafrankcourtny]

I love vegan Chinese dinner with tofu, broccoli, jalapeno peppers, ginger (from a jar or squeeze tube), soy sauce, sesame oil, MSG (just a little), and brown rice!!! YUM!!! Lately, I use Grey Poupon dijon mustard (tastes just like old-fashioned "Chinese hot mustard") and peanuts as toppings!! Sooo good!!

[@samaritaDeath]

You back in the UK? That meal looks good.

[@AlexandraVicunaPerry]

You are back in London 👍👍👍 deliciously prepared

[@feliciacrosby9657]

Wow! Another easy meal to prepare for tomorrow!😋😋

[@ruthiaskitchen]

Nice job Derek..Love it,!

[@bloodpurple6953]

Derek, thank you so much ! I really enjoyed the Hoisin Tofu! I am currently struggling with my family who are “vegetarian” but still love their cheese and eggs, etc. so I try different recipes to try and convince them that they don’t need any animal proteins, etc! I made the hoisin tofu and it was a big hit! But personally, I think the tofu was a little dry and tasteless (I seared it and baked it with plenty of hoisin sauce but for me it was just a little too bland and I ended up adding more hoisin sauce and my daughter did the same even though both her and my wife were raving about the dish! The brocolini and spinach were perfect! I also added some fried brown rice with garlic, sesame seeds and curry since we’re not shredding at the moment 😎. Anyway, I was thinking it would be great as a sauté and next time I will marinate the tofu in the hoisin sauce and add some green onions and Serrano chilis and maybe still bake the greens because that was a crowd pleaser! But I really think the tofu needs an overnight marinade to get those flavors to penetrate it and then cut it thin and stir fry it. Let me know what you think! PEACE!!! We have to get people to stop killing animals!!! Love you brother!!!

[@melonieburgess644]

Yum...and the food looks good too. 😏 I could watch you cook all day.

[@Thisasizemore]

This looks amazing, I can’t wait to try it! I really needed some quick weeknight dinner ideas, I’m super excited to try this :)

[@dianem7771]

Yum! Totally making that for lunch tomorrow.

[@julieannnelson111]

Looks great

[@ohmomoko]

YUM! Can't wait to make this one

[@carolynblakeney966]

Fusion in da house! I have not done chickpeas with hoisin thus far, but a changeup would be good in these days of wine and corona. Have not seen tenderstem broccoli nearby but I am fine with the standard big fat Jabba the Hutt broccoli that is available here so will just use that.

[@DerekSarnoChef]

LOL 😂 so many good things here, but we’re with you on The Days of Wine & Corona (sounds like a good soap opera!) and the Jabba Broccoli!

[@miracleshappen4483]

Take your time! 🤗🙏😀💖😁😊👍

[@sabahleilee1250]

I love you Derek, big brother.

[@susih.7210]

I like your castanets style with the tongs and of course your way of cooking

[@蕾蕾厨房]

That looks so good.

[@AimHuangRajJaeWan]

I agree to eating veggies too I’ve been scaling back to eating A LOT of veggies 🌽🍆🥦🥕🥒🥗. I really don’t like to prep any meat and it’s a lot of work 😋 🍅🧅🧄🍠🫑🤪🤣

[@drvincentesposito]

Wow chef! This looks amazing!😋😋 Such an easy weeknight dinner too! I was wondering though, do you ever press your tofu ahead of time? I find that, at least here in the US, even the extra-firm tofu doesn't crisp up the way I like it without pressing it before hand!😋

[@DerekSarnoChef]

Never have i ever pressed or frozen tofu like some do. Once and awhile we'll press in the pan but only to create an even sear. Waste of time if you ask me.

[@drvincentesposito]

@@DerekSarnoChef Interesting! I'll play around with it again! Thanks for the tip!

[@jeanneamato8278]

You are an artist

[@AnneluvsKatz]

Looks yummy! ❤️

[@CatFromSac]

So you're back in jolly ole! Good for you. Much better kitchen, but I am going to miss the Arizona tiny kitchen, especially the signs on the fridge. Edit: OMG! THE TOWEL DROP! 😱

[@empresskiya6466]

Yummy 😋😋😋😋

[@rachelcharnock2665]

is anyone else like I love the food but Derek's sleeves and just him does things to me?

[@Sarahizahhsum]

Yes mmmmm vegan, fit, tatted, a chef, handsome. Dayum.

[@vaibhavnandha7195]

does he have a blog or somewhere I can find out the backstory of his arm tattoos? id love to know more

[@vizwizz7877]

Did I miss the Nimai link?

[@trinitywright7122]

Are you back in the UK?? I hope

[@kathryntate6809]

Major perk: you are saving animal lives, including your own.

[@DrCh0ngo]

He’s made it back to the UK?! How??

[@Jaded6911]

No straining the tofu? I have most of this in the fridge and I didn't know hoisin sauce was vegan. The best fridge is in the frame. Do you cook with any of that alcohol?

[@CompostWatcher]

That kind comes wrapped in plastic not in a tub. It’s good.

[@stephentalbot3256]

Yes love p/b yes great got sick of red meat

[@PawelKOtrebski]

You're like the OG of plant based food... a VeGgie?

[@DerekSarnoChef]

as long as the 'OG' stands for Old Guy! 😂 Thanks, Pawel! I appreciate it!! 🤜🤛

[@spoonikle]

The fridge says “Smeg”... my god... is that a real brand of fridges!?!? lol

[@ashleigh1159]

yep, and it's pretty expensive! they make all sorts of appliances. it's italian so i guess i can't blame them but i'm not about to own one either lol

[@DerekSarnoChef]

Yep! It's an Italian thing. SMEG: "Smalterie Metallurgiche Emiliane Guastalla," or the "Guastalla Emilia Enamel Works." You can learn more about the history of the company here: www.smegusa.com/history/

[@bushnellentertainment5759]

Say what is in the sauce again not just the name of the sauce

[@DerekSarnoChef]

It's called Hoisin. We even spell it out for you. I have faith you got this.

[@WildernessTamed]

Love your recipes, use the spices and sauces you do, but why oh why do your ready meals all have Palm Oil in them?? What does it even do, that another oil cant? Would anyone notice if it was left out? I doubt it. So please, for the sake of Indonesian wildlife, please stop using palm oil.

[@aliciacb8284747274]

Tried your stir fried black pepper tofu from tesco for the first time day, very disappointing

[@fuselpeter5393]

I hate cilantro ^^"

[@fuselpeter5393]

I have these receptors that make cilantro taste like soap to me.

[@victoramarelo8182]

Bulking shredding? lol dude is on steroids 1000 percent,Never take advice from a steroid addict!.Enjoying your channel

[@delevator8755]

I like your style of cooking, you make everything look so appetizing

[@KlingonGamerYT]

HALF A SWEET PINEAPPLE 2 tblespoons maple syrup 1 and a half chillis half a roasted pepper in olive oil whizz it and use as fresh chilli sauce on broccoli cant beat it but thats me

[@rachelcharnock2665]

Ooh I'm so trying this

[@kbs1212]

Damn, this is IT.

[@steps0x029a]

I'm soooo gonna try this, my mouth is watering at the sight alone!

[@incognitoatunknown2702]

Frickin delicious. I put hoisin sauce on everything I can get away with. I love it. This made my night. New favourite meal.

[@victoriaparmele5564]

I especially enjoy your style of cooking, -realized recently that I've picked up some of your techniques. You've made cooking vegetables, which I adore, and making tofu and mushrooms stars on the plate great fun again. Thanks -

[@DerekSarnoChef]

Great to hear, thanks!

[@MGrace-16180]

Looks absolutely amazing, making it for lunch. Thank you!

[@anatoliydyachenko428]

Вопрос животных для меня важнее, чем озабоченность тем, будут ли меня высмеивать. Эмиль Золя

[@edyann]

Yummm! 😋

[@nethwijayatilaka5144]

Love your videos man,keep it up. Much love from Sri Lanka❤️

[@DerekSarnoChef]

Glad you like them!

[@oliviavegan8522]

I have to say if you add so much oil thats definitely not shredders meal😀

[@DerekSarnoChef]

Then add or don't add what fits you. I'm fine with what i like.

[@nanny8675309]

I can’t believe I didn’t discover your channel sooner! I make some version of this at least once a week😋

[@debkatzz]

you're back in the uk!!!! Bring back the wicked mushrooms in Tesco please xxx

[@DerekSarnoChef]

They are there just under the Tesco brand. If you don't see them def ask.

[@debkatzz]

@@DerekSarnoChef no they are not the same. I got some king oyster mushrooms and they were tiny. Also no clusters available.

[@traceym4590]

I have always been intimidated by a cast iron skillet. Does it matter what oil you clean it with? Btw: 'd love more videos on how to cook greens :)

[@Butterflyneverlands]

Can we order the Wicked Chicken Seasonings on line?

[@DerekSarnoChef]

not yet but we're working on it, thanks for asking.

[@guikkimtan5964]

Hi, is the hoisin sauce oso vegan ? Kindly advise pls. Thanks.

[@DerekSarnoChef]

Hoisin Sauce is usually vegan, but always check the label!

[@julieowens7095]

Thanks Derek. I'd just cook the greens like you did but last, without the oven time. Crisper and healthier, tastier.

[@olgam6299]

Hi! Very delicious recipe!) Thanks for sharing! I am your subscriber! I would be glad if you visit my channel ;) I wish you success in all your endeavors with all my heart!

[@edonna7370]

I think you are an amazing... dream guy. Thank you and Wicked Kitchen.

[@vegantattoo7292]

I have been thinking about moving overseas and my roots are in England. The only thing that has been holding me back is my fear of not having enough chili's to satisfy my addiction. I forgot that you were there. Duh. Thanks Derek!

[@vegantattoo7292]

It's the end of the Hatch green chili season here in Taos, NM. The incredible scent of roasting chilis wafting through the town is coming to a close. I have my deep freezer filled with bags for the coming year. Ahhhhh......my favorite time of year. I wish there was a way to send you some. I know you have family not too far away. The best time to experience this is the two weeks leading up to Labor Day. Hope to see you in the chili line someday!

[@missinglink_eth]

Where do you get tender stem broccoli? I live in the Midwest United States and can’t remember ever seeing it.

[@susanwaterworth5622]

YUM!!!!!!!!!!!!!!!!!

[@roguenomad966]

Absolutely love the videos but they are always twice as long as they need to be.

[@basedaudio1]

Do another video with evana Lynch

[@stephentalbot3256]

Heart disease 1995 only been 2 mths

[@BethShearon]

Does the tofu come out firm in the middle or soft? Looks delicious! 🥦🧄🌶🧅

[@DerekSarnoChef]

extra firm tofu is firm throughout. Medium and soft are more soft in the middle - I'd use extra firm for this recipe.

[@JEEROFUKU]

Mouthwatering😋👍🏻

[@SamAX5444]

I love the time stamp

[@mrslsix]

Do you press the tofu

[@ryansenjuboost1167]

loving the real time videos

[@DerekSarnoChef]

Thanks, Ryan! We’ll keep doing ‘em and make sure they’re always about 20 mins or less. Hopefully it helps to see some of these unfold the way the will for you at home. 🏆

[@pagirl913.]

😘

[@cpg8000]

Found your channel. I love the recipes, your philosophy, and whole approach to cooking! You have not only improved my nutrition, but my whole attitude towards cooking, and my overall well-being. Thank you, Derek, so much!!

[@MalinaImport]

derek, thanks for another tasty and fun video! though i gotta add, that was about 6 minutes in the oven :) do you feel it was enough or it could have gone the 10? cheers and look forward to more

[@itsazestylife9886]

I can't wait to make this!! Yum, it looks amazing. Thank you!

[@empresskiya6466]

Can you substitute the tofu ... What would be a great sub

[@DerekSarnoChef]

mushrooms or you can make your own chick pea tofu.

[@empresskiya6466]

@@DerekSarnoChef thank you... I love mushrooms 😍🤩

[@Echo_blu]

Looks awesome!

[@pda2836]

This looks fantastic! New subscriber. Quick question, would all the oil at the beginning be Nimai approved? Would you ever use veg broth in its place? Just curious :)

[@DerekSarnoChef]

Sure and you can use broth if you wish- we did not for this video.

[@bushnellentertainment5759]

Too much talking and I got lost started tunning out and missed the sauce you cooked the tofu in ... Maybe repeat what you cooked it in when u take it out.. Say again I cooked the tofu in...

[@buckets212]

It seems as if your recipe presumes everyone is buying their food at Tesco, which I surmise is in the UK. Why make your recipe specific to that store? I have never seen a package of "tenderstem broccoli" in the northeast US. Likewise the "pork" seasoning. What size package of spinach did you use? The packages vary in weight from 5 ounces, to 2.5 pounds. Obviously, the options are numerous. Finally, a whole bottle of my brand of hoisin, would overwhelm the dish. So, rather than specifying "one bottle" could you give a weight of hoisin? I'm aware that the quantities are not that critical, except for the hoisin, but as long as your giving a recipe, couldn't you be more precise?

[@DerekSarnoChef]

Appreciate the feedback and you seem like a smart person that can figure out all of those you've listed are variable in amounts depending on what you like. I'm from Boston area and live in the U.K. so yes i'm going to be more specific to where i am. Tenderstem broccoli is Broccolini in the US. Spinach comes in cello packs of various sizes - use what you want. and the 'Pork' seasoning is available or use whatever blend you prefer. The point is cooking is not baking and you can change to what fits your preference. it's the technique to keep an eye out on. I have faith you've got this!

[@buckets212]

@@DerekSarnoChef Thanks for your prompt reply.