Interesting, I am not familiar with this dish, but I do know the Chinese cooks like to stuff tofu. Now that Chinese food is pretty hip and trendy, we can find lots of vegan dishes when we go to the capital. In the USA I never eat Chinese food because it's made for the American taste buds, and that's everything is super sweet and nothing spicy.

No translation needed for the video, I recognize everything except one of the herbs she was using. My wife has a stuffing that would work well in a tofu puff like this. I should watch again with auto-translate, might be a lot bad-good translation for more enjoyment.

A good carbon steel wok is easy to take care of if you use it daily. You can oil them for longer term storage, but they are magnets for hair, dust, and dirt flying around the house. We use our wok almost daily, but I still have to season it once a week or so.

The kids like the new spectator area for cooking, but they still aren't learning recipes yet. I should teach Srey-Yuu how to make roti dough and roll one out.

Haha, I take a bow 🙇‍♂️. It was a little trial and error through the years, but this method gives some nice contrasting textures. My neighbor here in the village hated tofu, but I gave him a wax pepper curry the other day with some sliced fried tofu like this in it, and he said it was the first time he ever enjoyed eating tofu, no stink whatsoever.

In this case, I don't think it's my supreme cooking technique, but because I change the tofu water daily, something I notice even tofu vendors don't do here. If you buy tofu from a market at 3pm here, it's already hot and slimy 🤦‍♂️. Buy early or play at your own risk .

I never thought our method was special, but every time we'd go out to eat in the capital and eat tofu dishes, we never liked the way it was fried for use in whatever dish. It's very user-friendly to have a big jar of fried tofu in the fridge, but Monkey-B can't be left alone with a jar of fried tofu because she'll pick away at it for a few hours until it's gone 😁.

I found it so bizarre at our old restaurant that none of our customers were vegans even though it was pure vegan food. I think it's because we hearty and heavy dishes with strong flavors, and that isn't what you typically find at vegan restaurants where the price is high, the portions small, and the food bland.

Our customer base was mostly muscle-bound dedicated meat-eaters, and I took that as an honor because that's a hard crowd to please. Perhaps your hubby would like it in Chinese style dishes where it's often mixed with pork 🤔?

How do you cook on your boat? I ask because I once used some alcohol-burning sailing stoves in the trailer I used to own back in the USA.

We make tofu bolado sometimes, it's very nice fried and sliced this way in balado, a nice partner for steamed rice.

Because I am vegan I don't eat paneer, so when I cook south Asian foods, this fried tofu is always my paneer substitute, and coconut oil for ghee 😉.

Here in Cambodia it's not very popular, usually only the Chinese-Khmer buy it and mix it with pork in many dishes. I don't know of any vegetarian Cambodian dishes that use tofu, but I wish there were more vegetarian choices here. Even though my wife and I are both chefs, we would love to go a nice restaurant and let someone else cook for us.

When we go to Phnom Penh we always visit an Indonesian restaurant for Cassava Leaf Curry and tempeh dishes.

"Gosong," nice that you have a simple word for it Bahasa. In Cambodia there is not an easy name for it, and different parts of the country call it different things. Translated to English, I've heard these carbon steel woks called "Chinese pan," "black pan," and "chef pan." They are hard to find here because everyone likes aluminum and non-stick cookware, but I am a old-fashioned.

I have a one liter jar that I fill with pre-sliced tofu like in this post. Whenever we make a curry, larb, fried rice, or just about anything, it's nice to just grab a fist of tofu and toss it instead of going through the process of frying a little each time we need it. Given it's not as nice as freshly fried tofu, but the convenience is worth it.

🙏🙏🙏

👍👊🙏

I usually keep them in a big jar to use in recipes for another day, but when cooking I always end eating a few plain with a little salt. Sometimes I gotta snack on what I'm making 😁

We use it in balado quite often, do you like tofu balado?

👍 A nice combination of soft and crunchy with these opposing textures.

I had to google that one, a former actress turned tv chef. It seems she was on tv roughly the same time as Julia Child, wonder if she was competition 🤔?

This is my favorite way to fry it, it soaks up curries and sauces very well with this method.