Spicy Pork & Vegetable Tofu
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Date: 2019-07-25
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Comments and reviews: 10
just tired
Please stop calling ketchup a Chinese invention. The only origin ketchup has in China is the word. Otherwise, the origin of the fermented fish sauce is Vietnamese. Tomatoes were never used to make ketchup until a US citizen created it in 1812. The problem was that it went rancid and spoiled quickly so producers were using toxic substances to preserve it. Coal tar being one of these items. It was not until Heinz came around and added sugar and vinegar to the sauce, instead of the more toxic options, that ketchup became what we use today. So, all this being said, it had nothing to do with China other than the name. You're spreading a myth which your viewers will ignorantly accept as fact and spread even more. Humans are already dumb enough as it is and believe way to many things that are not true.
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Please stop calling ketchup a Chinese invention. The only origin ketchup has in China is the word. Otherwise, the origin of the fermented fish sauce is Vietnamese. Tomatoes were never used to make ketchup until a US citizen created it in 1812. The problem was that it went rancid and spoiled quickly so producers were using toxic substances to preserve it. Coal tar being one of these items. It was not until Heinz came around and added sugar and vinegar to the sauce, instead of the more toxic options, that ketchup became what we use today. So, all this being said, it had nothing to do with China other than the name. You're spreading a myth which your viewers will ignorantly accept as fact and spread even more. Humans are already dumb enough as it is and believe way to many things that are not true.
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D Bone
Idk why so many people are hating on it because it has tofu. Granted I've never tried it, and from everything I have heard I may not enjoy the texture, but apperently it sucks up all the flavour of everything around it. So it's just more of the same delicious flavours you're already eating. Also not a huge fan of pork (unless it's bacon, my go to ground meat would be beef. Also, not the hugest fan of zucchini (yes I know, sub whatever kind of veggies you like. Point is. Even with those 3 things going against it, it looks like something I would gladly have a heaping bowl full of.
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Idk why so many people are hating on it because it has tofu. Granted I've never tried it, and from everything I have heard I may not enjoy the texture, but apperently it sucks up all the flavour of everything around it. So it's just more of the same delicious flavours you're already eating. Also not a huge fan of pork (unless it's bacon, my go to ground meat would be beef. Also, not the hugest fan of zucchini (yes I know, sub whatever kind of veggies you like. Point is. Even with those 3 things going against it, it looks like something I would gladly have a heaping bowl full of.
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Elangomatt
Sorry Chef John but this one turned out to be the first time I've made one of your recipes and haven't been all that thrilled by. It isn't bad by any means but definitely nothing to write home about. I couldn't find cayenne peppers so I sliced up some jalapenos but that's all that I changed. It was better fresh at dinner last night but the leftovers are just really soupy. I'm not sure what would have made it better but I definitely think I would have been happier if the tofu had some more texture from frying or something.
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Sorry Chef John but this one turned out to be the first time I've made one of your recipes and haven't been all that thrilled by. It isn't bad by any means but definitely nothing to write home about. I couldn't find cayenne peppers so I sliced up some jalapenos but that's all that I changed. It was better fresh at dinner last night but the leftovers are just really soupy. I'm not sure what would have made it better but I definitely think I would have been happier if the tofu had some more texture from frying or something.
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Wraithworshipper
I think I would salt the (super or ultra firm) tofu to cure it a bit. To me, that improves the flavor. I would also give the tofu a quick fry in sesame oil to give it a bit of a skin. I might use another veggie (Maybe baby corn and water chestnuts) with the zucchini and leave out the meat altogether. I am a serious meat person, but sometimes I just want the tofu and veggies with a robust sauce.
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I think I would salt the (super or ultra firm) tofu to cure it a bit. To me, that improves the flavor. I would also give the tofu a quick fry in sesame oil to give it a bit of a skin. I might use another veggie (Maybe baby corn and water chestnuts) with the zucchini and leave out the meat altogether. I am a serious meat person, but sometimes I just want the tofu and veggies with a robust sauce.
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Rhonna Marsden
is it a bad thing to roll that tofu around in some corn starch and brown it up in a tsp. of olive oil before adding it to your cooked ground pork mixture? i guess its more of aesthetics to me, it doesnt really alter the flavor at all and does create a extra step. (for those folks who are on the fence regarding tofu, at least theyll try it) it does look more like chicken this way.
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is it a bad thing to roll that tofu around in some corn starch and brown it up in a tsp. of olive oil before adding it to your cooked ground pork mixture? i guess its more of aesthetics to me, it doesnt really alter the flavor at all and does create a extra step. (for those folks who are on the fence regarding tofu, at least theyll try it) it does look more like chicken this way.
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kaiman
I'm suprised your gochujang is so liquid, the variety i buy is way thicker. I would cut down on the amount of hoisin myself, because i find it can get overwhelming and is often too sweet. As a meat substitute you can probably go with soy meat granulate or even better, if not the same taste wise, your favourite beans like red beans. I will definitely try your technique with the zucchini
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I'm suprised your gochujang is so liquid, the variety i buy is way thicker. I would cut down on the amount of hoisin myself, because i find it can get overwhelming and is often too sweet. As a meat substitute you can probably go with soy meat granulate or even better, if not the same taste wise, your favourite beans like red beans. I will definitely try your technique with the zucchini
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SoberRS
Holy sht i need to plan my meals. At dinneri dont understand how some1 can be this bad at cooking. And they dont let me cook the dinner. my mom cooks once a week are so bad their often un edible or half raw and look and taste like they were cooked by a dog. Worst part is theres like 2 dishes and 1 side or so and all there is to eat was bread a spread or a salad.
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Holy sht i need to plan my meals. At dinneri dont understand how some1 can be this bad at cooking. And they dont let me cook the dinner. my mom cooks once a week are so bad their often un edible or half raw and look and taste like they were cooked by a dog. Worst part is theres like 2 dishes and 1 side or so and all there is to eat was bread a spread or a salad.
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Matas Borusevicius
Oh Chef John, every video you send down to us is a blessing I bookmark every single recipe I want to make from you and it floods my entire bookmark list I'm probably going to have to buy a whole carton of cayenne to make half of them, too, hahah Thank you for all the videos over the years
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Oh Chef John, every video you send down to us is a blessing I bookmark every single recipe I want to make from you and it floods my entire bookmark list I'm probably going to have to buy a whole carton of cayenne to make half of them, too, hahah Thank you for all the videos over the years
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electronsympathy
I remember seeing someone put the pepper between their hands and roll the thing between their hands like they're trying to use it to make a fire. It loosens the seeds so you can just cut the top off and tap the pepper on a cutting board to get all the seed to tumble out. Worked pretty well.
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I remember seeing someone put the pepper between their hands and roll the thing between their hands like they're trying to use it to make a fire. It loosens the seeds so you can just cut the top off and tap the pepper on a cutting board to get all the seed to tumble out. Worked pretty well.
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shonwalker
Hey Chef John, so glad to see you do a tofu dish. As an American I never tried it in 51 years of my life until I moved to China. Tofu is amazing. Especially how it absorbs all the other flavors like a sponge. Delicious. Hey make the beef and tofu dish for us. Thanks man. Cheers
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Hey Chef John, so glad to see you do a tofu dish. As an American I never tried it in 51 years of my life until I moved to China. Tofu is amazing. Especially how it absorbs all the other flavors like a sponge. Delicious. Hey make the beef and tofu dish for us. Thanks man. Cheers
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