Kung Pao Tofu Recipe

[@kmiller6002]

I just found your channel Marc and I've been stalking it for 2 days.... Love this channel 🙏 Kendra

[@NoRecipes]

Hi Kendra, welcome to the channel! So happy to hear you've been enjoying my channel😄

[@Scriptor13]

Thanks, Marc! As a vegetarian, I deeply appreciate this gorgeous, vibrant recipe which is so quick, easy, and accessible to meat eaters. I've pinned it to my Vegan/Vegetarian board on Pinterest. You rock!

[@NoRecipes]

Thanks for spreading the word 😀

[@Nadege949]

I was looking at your printable recipe. You are so thorough with the details...! Thank you so much for another great recipe!

[@NoRecipes]

You’re welcome! I’m glad to hear you found the details useful!

[@pesto12601]

Nice job on the video... 4k and great knife skills.... you are going places... glad to have found you!

[@NoRecipes]

Welcome to the channel, and thanks for the kind words!

[@4seasonsbbq]

Fantastic Marc! I've made some tofu recipes before and thought they were delicious. Now I gotta try it again with this Fantastic sauce recipe. Great video my friend. 👍

[@NoRecipes]

Thanks Ron! Hope you enjoy it 😄

[@4seasonsbbq]

@@NoRecipes I'm sure if it's your recipe it'll be quite delicious.

[@monapar2706]

Love your recipe . Thank you

[@NoRecipes]

Thanks Mona!

[@erinuber2881]

Hi Marc! That looks so amazing. The dish is so colorful and festive! The tofu, even before you cooked it, looked so yummy. I love tofu so much. Thank you for offering such great tofu recipes on your channel. Have a good week!

[@NoRecipes]

Thanks Erin, I hope you're feeling better! I'm with you on Tofu, it gets a bad rap sometimes, but when it's made right it can be just as good (or even better) than meat. I hope you have a good week too!

[@erinuber2881]

@No Recipes Yes, I agree 100%. At least for me, it's a wonderful food. I got more tofu. It's been awhile since I've done this, but I'm going to try to do a tofu dish I like that I adapted from karaage chicken, only the protein is tofu. I drain the tofu, marinate it, then blend a little dried mushroom powder and garlic salt into the potato starch. I use gluten-free tamari sauce in the marinade. I gently shallow-fry it in the sauté pan. It turns out pretty well if I do say so myself! Sending lots of good wishes your way.

[@chefjamz]

Wowie. This looks so good. Great demo and tips...Nice video.

[@NoRecipes]

Thanks Jamila!

[@cheezitmoreno7705]

Just made it super delicious!!!

[@NoRecipes]

I'm glad to hear you enjoyed it!

[@aurorarosacia6534]

Another delicious tofu dish👌 Thank you, Chef Marc😍

[@NoRecipes]

Thank you too!

[@aurorarosacia6534]

@@NoRecipes You’re welcome😍

[@babu9814]

Great recipe and broken down into easy to follow instructions. No toasted sesame oil required in Kung Pao?

[@NoRecipes]

Thanks! I personally think it gets enough nuttiness from the peanuts, but if you want a bit more you can add a splash of sesame oil at the very end to finish it off.

[@babu9814]

@@NoRecipes makes sense. Doesn’t really need it. Thank you!

[@CenkAltunbas]

An awesome recipe. Thanks a lot

[@NoRecipes]

Most welcome 😊

[@joyfullness1895]

oh boy! you just made a lot of vegetarians very happy! 😊

[@NoRecipes]

Hopefully this can make a lot more vegetarians happy 😉

[@gbird5000]

I’ve just found your channel and really liking what I’ve seen so far! You’re very knowledgeable and thorough, so thank you! Question: when prepping the tofu, do you recommend against pressing it with a weight to remove the moisture? I notice you just used gravity and time in this video and wondered if there was a reason that’s preferable?

[@NoRecipes]

Welcome to the channel! Pressing it will speed the draining step up, but it also tends to crack the interior of the block, which makes it difficult to cut into cubes, especially if you're using a medium-firm tofu like I did.

[@gbird5000]

@@NoRecipes thank you so much for your reply! My mother has recently had to change her diet, so less meat, and we're trying to incorporate more tofu so that's a very helpful tip!

[@vijayrnathan]

Great video marc!

[@NoRecipes]

Thanks Vijay, it's good to hear from you! I hope you and the family are well?

[@LaxmanDanu-ox8bz]

Hy chef nice recipe

[@NoRecipes]

Thanks!

[@AimeeKatherine]

Thank you

[@NoRecipes]

You're welcome!

[@xiomaraf.7770]

Hi really tofu i never try it before sounds good I love kung pou chicken. Thanks

[@NoRecipes]

Thanks Xiomara, it's a nice lighter alternative to chicken sometimes. 😀

[@andreaherzog-kienast9343]

Hi Marc, thx for the recipe. I tried it out today and it was very tasty. But I needed 3 times more of the sauce to glaze. How large are your spoons? 15g Tablespoon, 5g Teaspoon, right? Can you pls help me out?

[@NoRecipes]

Hi Andrea, I'm sorry to hear you had troubles with the sauce. 1 US tablespoon is 15ml of liquid (not the same as 15 grams, unless you are measuring water). and 1 teaspoon is 5ml of liquid. In total there should be roughly 80ml of sauce for this which should be plenty for the roughly 600 grams of other ingredients. Did you weight out the tofu and vegetables?

[@andreaherzog-kienast9343]

@@NoRecipes Thank you Marc for your reply. Yes I measured tofu and vegetables out. As I don't have measuring cups - in europe we almost use grams. Grams are in my mind because for bakary it is very important. But I know, that I need to tripple your sauces, so everything is fine for me. Thank you. Oh - yes, I had nearly 145g/ml sauce. But that's what I want. But it looks like the dish you made. But I learned: give the same recipe to 3 people - it will be another dish. :)

[@NoRecipes]

@@andreaherzog-kienast9343 There isn't really a sauce with this one (it's just enough to glaze the food), so if you want it a little more saucy, increasing the amount of ingredients makes sense. That's the beauty of cooking, you can adapt to suit your preferences so I'm glad to hear you found a formula that works for you!

[@surrealchereal]

Wow, that looks fantastic, what kind of pan are you using?

[@NoRecipes]

Thanks! It's a GreenPan.

[@Dessamator]

I know this might seem random, but can you share where you got your smart watch, and how waterproof it might be? I'm looking for a less expensive option than most name brands, but something that might be showerproof too. I tend to wear any watches or bracelets all the time, and so look for things that I will be able to just go about my day and not worry about breaking it or causing tarnish in the way of jewelry.

[@NoRecipes]

Hi O'Dessa, it's a base model Apple Watch Series 5 which I got in the US (the Japanese model doesn't have the ECG function enabled). Apple says its water resistant up to 50 meters, so I consider it waterproof for all intents and purposes as I don't scuba dive. The bands vary in water resistance though. I like the nylon loops because they can get wet with no problems and they dry relatively quickly. If you plan on showering with it, the silicone bands might be better, but they don't breathe very well and I get a rash with them. As for price, the base models are relatively cheap, which is important for me because I like to keep up with the current version and the only difference between the base models and the more expensive ones are the materials they're made with (i.e. the internals are the same). It's made with aluminum so it tends to scratch easily, but I change the watch enough that this isn't really an issue. The other feature that raises the price is cellular connectivity, but I would never use this (always have my phone with me), so I have the non-cellular model. I hope that helps!

[@214_suryamajumder4]

I loved and also shared the video. But can you please help me as to how to make tofu from scratch at home. I have no idea so please don't mind if it is a stupid question.

[@NoRecipes]

Thank you for sharing! That's a great question, but the process for making tofu is a little long to explain in a comment. Try searching KZbin for a video (unfortunately I don't have one currently, but I'll add it to the list of things to make). At a very high level, you soak dries soybeans in water overnight. Blend the beans with fresh water to make a slurry, boil the slurry and then strain it (this makes soy milk). Then you need to add a coagulant (it's called "nigari" in Japanese and is magnesium chloride). This gets heated which makes the soy milk curdle. Then you put the curds in a cloth lined mold and press it with a weight to form the tofu and get rid of the excess water. The longer you press it the more firm the tofu will be.

[@214_suryamajumder4]

@@NoRecipes Thank you Sir. Thanks a lot it really helped. But still looking forward to your video.

[@adyavlogslifestyle]

wow look yummy i like tofu 😋😋👩🏻‍🍳

[@NoRecipes]

Thanks Kristine! I hope you give it a try!

[@adyavlogslifestyle]

@@NoRecipes yes i try cook kung Pao Tofu yummy 😋😋

[@generheative5633]

can the wine be replaced with an alternate?

[@NoRecipes]

Hi Rhea, the closest thing in terms of flavor would be a dry sherry. You could also use sake, which isn't as complex in flavor, but will give you the desired boost in umami. If you're looking for a non-alcoholic substitute, there's nothing that I can think of that will give you the same savory caramel notes, so you could use water, but this won't quite taste as good.

[@hopefuly3545]

looks good :)

[@NoRecipes]

Thank you!

[@hopefuly3545]

would you be able to sub in cashews instead of peanuts?

[@NoRecipes]

Yep, I think that would be a delicious combo!

[@hopefuly3545]

@@NoRecipes Thank you :)

[@ralph1270]

I want someeeeeeeeeeeee!🤣😂🤣😂

[@NoRecipes]

Not too hard to make 😉

[@celticmagiclady]

What about none spicy?

[@NoRecipes]

It’s not super spicy, but you leave out the chili peppers and substitute some other fermented bean paste like miso or huangjiang in place of the doubanjiang.

[@ridasuyatna3480]

Many ingridients 😭

[@NoRecipes]

It looks like a lot at first, but some of the ingredients are repeated (they're used in different parts of the recipe), and I think most of the vegetables are pretty commonly available?