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Teriyaki Tofu Balls Recipe Ingredients: 500g firm tofu (pressed) 1/2 carrot 3 cloves garlic 1 stalk scallion 1 tbsp nutritional yeast 1 tbsp coconut aminos salt and pepper to taste 5 tbsp cornstarch cooking spray air fry at 180°C for 15 to 18 minutes, flip halfway Teriyaki Sauce: 3 tbsp coconut aminos 3 tbsp rice vinegar 1/2 cup water 2 tbsp brown sugar 1 clove garlic (grated) 1 tbsp ginger (grated) 1 tbsp cornstarch Other Ingredients: 1 tbsp sesame oil toasted sesame seeds blanched bokchoy

Tofu Char Siu Ingredients: 400g soft tofu (thawed and pressed after freezing) Marinade: 1 tbsp red soy bean paste 1 tbsp coconut aminos or soy sauce 1 tbsp rice vinegar 1 tbsp coconut oil 1/2 tsp five spice powder 1 tbsp coconut sugar 60ml water (Marinate for 1 hour or up to 4 hours) Air Fryer Roast at 180°C for 20 minutes, flip halfway through and baste with marinade Serve over rice with cucumbers, cilantro or bokchoy. Add some soy sauce glazed and chili sauce.

Ginataang Sayote with Tofu | Chayote in Coconut Milk with Tofu Ingredients: 2 blocks silken tofu (thawed and pressed after freezing for three cycles) Tofu Seasoning: 1 tbsp nutrional yeast 1 tbsp soy sauce 1 tbsp coconut oil 2 tbsp water air fry at 180°C for 10-12 minutes, flip halfway spray with coconut oil 2 tbsp coconut oil 5 cloves garlic 2 red onions 1 medium red bellpepper 2 medium sayote / chayote 200ml coconut milk 200ml water 1 tbsp vegan fish sauce salt and pepper to taste

Cucumber Kimchi Ingredients: 2 medium english cucumbers 2 tbsp salt Let it sit for 15 minutes and wash 2 tbsp gochugaru (korean chili flakes) 1 tbsp coconut sugar 1 tbsp vegan fish sauce 1 tbsp sesame oil 1 tbsp toasted sesame seeds 2 tbsp rice vinegar 1/2 carrot 2 cloves garlic 1 stalk scallion

Tofu Mushroom Balls Ingredients: 5 cloves garlic 1 red onion 100g shiitake mushrooms 2 stalks spring onion 2 tbsp olive oil 1 block firm tofu 1/4 cup nutritional yeast 1 cup breadcrumbs 3 tbsp cornstarch salt and pepper to taste air fry at 180°C for 15-20 minutes, flip halfway spray with coconut oil Manong Sauce (Sweet Soy Dipping Sauce) 2 tbsp cooking oil 2 cloves garlic 1 small red onion 2 tbsp cornstarch 300ml water 1/4 cup low sodium soy sauce 3 tbsp coconut sugar black pepper serve on a stick and garnish with spring onion

Braised Tofu and Mushrooms Ingredients: 5 cloves garlic 1 thumb ginger 1 stalk spring onion 1 medium red bell pepper 3 young corn 1 king oyster mushroom 50g shimeji mushroom 1 block firm tofu 3 tbsp coconut oil Sauce: 1 1/2 cup water 2 tbsp coconut aminos or soy sauce 1 tbsp veg oyster sauce slurry (1/3 cup water + 1 tbsp cornstarch) salt and pepper to taste 1 tbsp sesame oil sesame seeds for garnish

Taiwanese Popcorn Tofu Ingredients: 200g silken tofu (pressed, freezed and thawed for three cycles) 30g ginger 5 cloves garlic 2 tbsp low sodium soy sauce 1 tbsp rice wine vinegar 2 tbsp water 1 tbsp nutritional yeast marinate for 30 minutes to 1 hour 1 1/2 cups sweet potato powder Air fry at 180°C for 12 minutes (flip halfway through) add 1 cup basil leaves cooking spray Spice powder: 1/2 tsp five spice powder 1/2 tsp pepper 1/4 tsp salt 1/2 tsp coconut sugar

Crispy Tofu Ala King Ingredients: Crispy Tofu 1 block silken tofu (pressed and thawed after freezing) 1 tbsp low sodium soy sauce 2 tbsp water 1 tbsp nutritional yeast 1 tsp smoked paprika black pepper marinate the tofu for 10-15 minutes 1/4 cup sweet potato powder (kamote powder) air fry at 180°C for 12-15 minutes, flip halfway spray with coconut oil A la King Sauce 3 cloves garlic 1 white onion 1 medium carrot 2 tbsp parsley 1 tbsp olive oil 2 tbsp dairy free butter 1/4 cup corn 3 tbsp flour 300ml coconut milk or non dairy milk 250ml vegetable stock or water 2 tbsp nutrional yeast salt and pepper to taste 1/4 cup green peas Serve with red rice or pasta

Crispy Tofu Pares Ingredients: 1 block silken tofu (thawed and pressed after freezing) salt and pepper to taste 1/4 cup flour 1 tbsp nutritional yeast 1/3 cup water toasted bread crumbs air fry at 180°C for 12-15 minutes, flip halfway spray with coconut oil Pares Sauce: 2 tbsp cooking oil 3 cloves garlic 1 small red onion 2-3 pcs star anise 2 cups vegetable stock 1/8 cup low sodium soy sauce 1/3 cup coconut sugar salt and pepper to taste slurry (3 tbsp cornstarch + 1/4 cup water) top with garlic chips and spring onion best serve over rice

Lumpiang Togue | Filipino Mung Bean Sprout Spring Rolls Ingredients: 5 cloves garlic 1 red onion 5g scallion (white part) 1 medium carrot 1 cup green beans 50g wood ear mushrooms 50g shiitake mushrooms 350g mung bean sprout (togue) 200g firm tofu 3 tbsp coconut oil 1 tbsp coconut aminos 1 tbsp vegan fish sauce 1 tbsp nutritional yeast salt and pepper to taste 12-15 pcs spring roll wrapper cooking spray (coconut oil) air fry at 190°C for 15-18 minutes, flip halfway

---------- Crispy Enoki Mushroom Recipe Ingredients: 400g enoki mushrooms water for soaking Coating: 1 1/2 cup sweet potato powder (camote powder) 1 tbsp nutritional yeast 2 tsp smoked paprika 1 tsp garlic powder salt and pepper to taste cooking spray Air fry at 180°c for 10-12 minutes or until crispy and golden brown. Flip halfway through. your choice of dipping sauce and side vegetables

---------- Veggie Yaki Udon Ingredients: 3 cloves garlic 1 red onion 1 medium red bell pepper 1 stalk spring onion 200g king oyster mushrooms 100g cabbage 400g udon noodles 2 tbsp cooking oil Sauce: 2 tbsp coconut aminos or soy sauce 2 tbsp vegetarian oyster sauce 1 tbsp rice wine vinegar or mirin 2 tsp coconut sugar black pepper

05:43✅Ingredients for cooking eggs: 4 chicken eggs Bunch of spring onions 50-70g mozzarella Salt to taste pepper to taste 2 tablespoons mayonnaise Bake at 200°C for 25 minutes. Bon appetit! Ingredients for the sauce: Tomato paste Salt pepper 1 tablespoon cornstarch

Ingredients: 250g palabok noodles (cornstarch noodles) soaked for 30 minutes in cold water Palabok Sauce: 3 tbsp annatto oil 1 white onion 5 cloves garlic 1 cup mushroom stock 3 cups water 1 tbsp vegetarian fish sauce 1/8 cup cornstarch + 1/4 cup water (slurry) Toppings: 200g firm tofu 200g button mushrooms fried garlic spring onions

Only 1 piece of bread! Tastier than pizza! Incredibly tasty and very quick You will like this simple and quick recipe for delicious fried sandwiches. Once you try it, you will be pleasantly surprised at how easy it is to prepare and your family will surely appreciate this recipe! It doesn't take much time, but the taste will impress you from the first second! We recommend you watch the attached video from start to finish to learn how to make this delicious dish. You may not have tried anything like it before! Ingredients: 1 loaf of white bread 40g butter 300 g salami sausage 2 tomatoes 30g olives 3 eggs 200g mozzarella cheese Salt to taste

Ingredients Cabbage Carrots Eggs Salt Sesame seeds Soy sauce Green onions

---------- Veggie Pho | Vietnamese Noodle Soup Ingredients: 1 red onion 3 inch ginger 80g carrot 1 stalk scallion 50g brown shimeji mushrooms 100g shiitake mushooms 2 tbsp coconut oil 1/2 tsp cumin seeds 5 whole cloves 2 star anise 3 cinnamon bark 1.5L vegetable stock 500ml water season with salt 2 tbsp coconut aminos or soy sauce adjust the seasoning according to your taste To assemble: 100g cooked rice noodles pan fried tofu pan fried mushooms chilies mung bean sprouts scallions basil leaves cilantro lemon or lime

Ingredients * 1 pack of tofu, 700g 2 teaspoons soy sauce 1/2 teaspoon sesame oil 1/4 spoon of roasted sesame seeds a few finely chopped chives * Cooking directions * . Prepare 1 pack of tofu, 700g, drained . Cut to appropriate size . Add cooking oil to a pan and fry until golden brown over medium heat . Make the seasoning sauce . 2 teaspoons soy sauce . 1/2 teaspoon sesame oil . 1/4 spoon of roasted sesame seeds . A few finely chopped chives . Eat it dipped in seasoning sauce . Enjoy

Crispy Tofu Balls in Coconut Curry Ingredients: Tofu Balls: 1/2 carrot 1 stalk spring onion 1 block firm tofu 1 cup bread crumbs 2 tsp smoked paprika 2 tsp celery powder 1 tsp garlic salt 1 tbsp vegetarian oyster sauce salt and pepper to taste 1 cup toasted bread crumbs for breading Air Fry at 180°C for 15-18 minutes, flip halfway through Coconut Curry: 1 white onion 1 thumb size ginger 5 cloves garlic 1 medium carrot 1 medium potato 2 tbsp olive oil 400ml coconut cream 1 tbsp curry powder 2 tsp turmeric powder salt and pepper to taste served with rice garnish with spring onions

00:00 Crispy Tofu Bistek Tagalog 03:05 Crispy Tofu Curry Udon 06:00 Crispy Tofu Nori Fingers ---------------- Crispy Tofu Bistek | Filipino Tofu Bistek Recipe Ingredients: Crispy Tofu Fillets 1 block firm tofu season with salt and pepper For breading: 1/4 cup flour 1 tbsp nutritional yeast black pepper 1/3 cup water toasted bread crumbs air fry at 180°C for 12-15 minutes, flip halfway spray with coconut oil Flipino Bistek Sauce: 5 cloves garlic 1 white onion 1-2 red onions 20ml kalamansi juice or lemon juice 1/4 cup low sodium soy sauce 2 tbsp vegetarian oyster sauce 300ml water 2 tbsp cornstarch salt and pepper to taste 2 tbsp olive oil spring onions for garnish best serve with rice ----------------- Crispy Tofu Curry Udon Ingredients: 1 block silken tofu (thawed and pressed after freezing) season with salt and pepper 1/4 cup plain flour 1 tbsp nutritional yeast salt and pepper to taste 1/3 cup water For the breading: 1 cup toasted breadcrumbs 1 tbsp nutritional yeast Air fry at 180C° for 12-15 minutes (flip halfway through) spray with coconut oil Curry Udon: 1 white onion 1/2 carrot 1 stalk green onion 1 tbsp olive oil 2 cups mushroom broth 1 cup water 2 cubes japanese curry roux 1 tbsp low sodium soy sauce 200g udon noodles black sesame seeds for garnish

Udang Cumi Saos Padang

Bahan-bahan mie nyemek: 1. bawang merah 2. bawang putih 3. cabai rawit 4. cabe keriting 5. 2 butir telur 6. 3 indo*ie 7. sayur (boleh apa aja)

Tofu Veggie Sinigang | How to cook Filipino Veggie Sinigang (Tamarind Soup) Ingredients: Tamarind Soup Base: 100g tamarind (unripe) 800ml water 1L vegetable stock 1-2 tbsp vegan fish sauce salt to taste Vegetables: 1 red onion 4 medium tomatoes 2 medium eggplants 1 radish 5 pcs okra 1 bundle sitaw (string beans) 1 bundle kangkong (water spinach) 1-2 green chilies 2 blocks silken tofu (thawed and pressed after freezing) season with salt and pepper

Veggie Okoy Recipe | Veggie Fritters Ingredients: 500g kalabasa (squash) 1 stalk scallion 1/2 cup malunggay leaves (moringga leaves) 3/4 cup plain flour 1/4 cup cornstarch salt and pepper to taste canola oil for frying serve with spiced vinegar dip

Enoki Tofu Rolls Ingredients: 400g enoki mushrooms 2 blocks silken tofu (thawed and pressed after freezing) 2-3 nori sheets salt and pepper to taste 1 tbsp olive oil Sauce: 1 tbsp olive oil 3 cloves garlic 1/2 white onion 300ml mushroom stock 1/8 cup low sodium soy sauce 1 tbsp coconut sugar salt and pepper to taste slurry (1/4 cup water + 2 tbsp cornstarch) garnish with coriander and sesame seeds