I've been eating Tofu my whole life, this recipe is my favourite!
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LEARN HOW TO MAKE THE BEST TOFU GROUND BEEF CRUMBLE RECIPE TODAY!
LAY HO MA (how’s it going in Cantonese)! Join me in this episode as we make an amazingly delicious vegan ground beef recipe that’s packed with umami! Let’s begin!
TOFU CRUMBLE INGREDIENTS:
3 x 350g extra firm tofu
3 tsp soy sauce
2 1/2 tbsp dark soy sauce
2 tbsp chili oil (
UMAMI POWDER INGREDIENTS:
1/4 cup salt
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp gochugaru
2 tbsp peppercorn mix
2 tsp white pepper powder
20g dried shiitake mushrooms
3g kombu
DIRECTIONS:
1. Pat dry the extra firm tofu with a paper towel and set aside
2. Make the umami powder by adding all of the umami powder ingredients into a high powered blender and blend on high until it turns into powder
3. Preheat the oven to 400F. Crumble the extra firm tofu into a large mixing bowl. Add in 4 tsp of the umami powder, soy sauce, dark soy sauce, and chili oil. Mix well to combine. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for about 35-40mins
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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