I Tried Viral Vegan Recipes 🥦

Today, we're testing our viral vegan recipes. Here's a vegan way to make a popular Korean dish. Here's how I can turn this block of extra firm tofu into this really meaty and tasty bulgogi. So I start with a block of extra firm tofu that I shredded using a cheese grater and I really love the distinct shape and unique texture I get from cooking tofu this way. I place it in my air fryer basket or you can also bake it for a really nice hands-off approach while you prepare the sauce or the marinade. Mix that together. Once the tofu is golden brown, I may have slightly overcooked it but it was really good and crisp while some of the parts were still really soft so it had really distinct and unique textures when eaten together. I cook that down in a pan with the sauce as reduced and thickened from the sugars before placing this over a bowl of steamed rice. Serve it with some sesame seeds and green onions and enjoy. Welcome back to my kitchen. In my last cooking video, I got loads of questions asking about Zen. Where is she? How come she's not in my videos? So today, I need to address that. Zen has been working for me for the last six years. She's like a little sister to me and... She's here today. Did you get a cramp? Yeah, my legs are cramping up. They're squatting down there for ages. Welcome back, Zen. She's back, baby. Now, if you guys didn't know, Alf and I moved to Vietnam a couple of months ago and Zen's still living back in Singapore. So she flies here and we film as many videos as we can, but there's gonna be times where Zen can't always be in Vietnam with me. So please forgive me if she's not in some of the cooking videos. I know you guys love her. She is the star of the show. But just know, I'm always watching. Literally, Zen is always watching because she edits my videos. Let's tackle this tofu recipe. For some reason, at my supermarket, I can only find either fried tofu or the soft silken tofu. So I went with fried tofu because we're gonna be frying ours anyway today. Hopefully it'll just be extra flavor. I'm just going to pat them dry first. Then I'm just going to grate these. I've gotta say, it's my first time grating tofu. It's just bringing back memories, Zen, that time you grated your finger. Flashback. It's not cheese you're looking at. I mean, cheese is the top one. This little thing here is Zen's skin. My thumb! My thumb is... Unsee that. You're gonna add that! The scar's still here. At least that chunk of meat grew back. Cheese grater always gives me PTSD. Anytime I see a TikTok recipe and it says grate the cheese, I'm like, Tina's gotta do it. The tofu is looking a bit like shredded chicken. I'm gonna air fry that for, I don't know how long, maybe like 10 minutes. We'll see. But you want to get it crispy-ish. While that's cooking, let's make our sauce. In goes 1 1⁄2 tablespoons of gochujang. Is it new? I think... Yeah, it's new. It's a new one. Just like how I need a new brain. You think that after all these TikTok recipes we made, we'd be somewhat more of a pro? Yeah, like we'll be better, right? But no. No. Grated Asian pear. Hi! Soy sauce. It says 1 to 2 tablespoons of soy sauce. 2 tablespoons of sesame oil. 1 teaspoon of dark soy sauce. 1 1⁄2 teaspoons of grated ginger. We do... Garlic. Lots of garlic. Oh man. 3 cloves of garlic. We may have done 4. 2 tablespoons of sugar. Sesame seeds. Mix that up. Why am I using my hands? I don't know. Let's add it into our sauce mixture. How? Teamwork. Now we can give it a good mix. Oh no. Is our sauce to tofu ratio a little bit lacking? Just ripping up some emergency sauce because our portion is way off. I don't know if that made a difference. I feel like the sauce was just absorbed into the tofu. Let's just get it on the fry pan. I need to work out. This camera is so heavy. Look at the portion we made. It's a little bit big. How long do we fry this for? No clue. We're supposed to fry it until the juices get absorbed. Ours is already absorbed. Ours is already reduced. So maybe we don't have to cook it for too long since tofu is already cooked. Maybe wait for the sauce to thicken up. I tell you what, it smells really good. Smells like a Korean restaurant. Yes. I'm going to add in some spring onions on top. And some good old sesame seeds. That looks so pretty. Yeah. It looks like a shredded chicken dish. The whole gang's back. Check out our tofu bulgogi bowl. Smells legit. It looks pretty legit. I think the only thing is I wish we made more sauce. We didn't even make the whole packet of tofu, by the way, guys. I feel like just double the recipe for the sauce. Cheers! Quite tasty. But it tastes like meat to me. I'm confused. It doesn't taste like tofu at all. This is good, guys. It's got a lot of flavor. That's why I don't feel like I'm eating tofu. I feel like I'm actually eating meat. Shredded tofu, guys. Okay, I really like this, guys. Yeah. It's really tasty. And it kind of makes me feel good because I feel like it's healthy. I'm taking it away. I've just stole it. If all vegan food tasted like this, I think I would have no trouble converting. Tastes like meat. I'm so confused. It really does trick your brain. Mind blown. What are we going to rate this? I don't know what I'm rating this. Should we do it like our sway? Alf, you're so off, like... Be like the school of fish. Swim with the pack, okay? This dish deserves a double thumbs up. It's got us dancing in the kitchen. You know, it's a good dish when we're dancing. This next recipe looks a little bit questionable. I went vegan seven years ago, and these are the best game day wings. Welcome back to Plant-Based Basics. My goal with this series is to show you that going plant-based doesn't mean you have to miss out on your favorite foods. This is one of my favorite recipes from the Plant-Based Cookbook, which involves parboiling your cauliflower and vegetable broth and then wrapping in rice paper. The result is this amazingly delicious, realistic plant-based wing. I promise that you will not miss the meat. Don't forget to thumb this video! Let's turn this cauliflower to wings. Wings. First, I'm going to parboil these in some vegetable stock. My cauliflower kind of turned yellow from the vegetable broth. Anyway, so we're going to wrap it up. I'm going to wet this rice paper. Though, it's one of those super thin rice papers that you don't even need to wet. Unless, you know what I do? I dip the cauliflower, paint it on. She's an artist. Yeah, I am a rice paper artist. And then she just wraps it up. I think you actually have to, like, diagonally have to. Yes, I think you are right. I may have missed a step. I'm really bad at wrapping things. Okay, well. Cut your rice paper when it's dry, guys. Don't be a rookie like me. I'm going to dip my rice paper, even though it says you don't need water. Fast dip, fast dip. Ow, hot. This is a bit tedious, isn't it? Wrapping each floret. Florets. Floret. I've wrapped up all my cauliflower bits. Now, I'm going to air fry them. I think she may have baked hers. I'm pretty sure you can air fry it. Let's hope it works out. I don't know for how long. That's the thing. I think basically, you want to crisp up the rice paper just to give it that wing-like texture. Let's do it. I'm just going to quickly whip up a wing sauce. I'm doing a chili lime sauce. So I've got sriracha, gochujang, salt, pepper, onion powder, garlic powder, paprika. I'm going to add in a bit of soy sauce. About 2 tablespoons. I'm going to squeeze in some lime and then also a teaspoon of sugar. I'm also going to add in a little bit of Kewpie mayo. This is just my own recipe, guys. Check out this color. Can you hear it? It's crunchy. It's crispy. Ow, it's hot! She's going in. We know the sauce tastes good. So if the wings don't taste good, ain't my problem. Mixing skills. Amateur. Rookie. What if I try to like toss it? Yeah, I was thinking you could do that. I'm scared. It looks really good. Ruby! That looks so bad. What do you mean that looks so bad? Alfie's kind of on this diet, guys. And he has to report to his trainer everything he eats. Like he needs to snap a photo. He's feeling guilty right now. But I'm going to eat it anyway. Wow. I think it's so hot. Cheers. I've already eaten. Is it hot? Yeah, I've been eating all day. Wow. You look disappointed, Anna. I don't know if it's a good thing or a bad thing. It's really good, but it just tastes really bad for me. What are the ingredients? Yeah, tell me. It's literally just cauliflower. Just hot sauce. Yeah, and gochujang. That's good for you because spice burns calories. Eat more. Yeah, spicy food burns your calories. You outdid yourself with this sauce. I did, and I kind of just winged it. I kind of just winged it. I reckon hit it with a bit more lime. Give me your wing. Lime is healthy. Yeah, lime is a fruit. Is it not? Your trainer's going to hate me. He's going to watch this and be like, you need to get rid of the people around you. Do you know that it is not a wing? Yeah, it does not taste like a full-blown chicken, guys. Depending on the sauce you make, maybe just try my recipe out. It was my recipe. I can say that was my recipe. The rice paper itself kind of gives it like, it's a little bit crispy, but it's almost not like chicken skin either, but it kind of just enhances the texture of the cauliflower. When you bite into it, it is more like mushy, but then because we cooked it in the vegetable stock, it's full of flavor. Flavor on flavor on flavor. Stop. Alf, I don't think you should feel guilty. It's a cauliflower. That's what I said, it's a vegetable. I've never seen Alf so worked up, and today, I feel like we're cooking quite healthy stuff. Today's cheat day. Today's my cheat day. I would actually crave for this, guys. Like, I would actually want to snack on this. I'll make you make that sauce, right? I'll have to re-watch this, because I don't remember exactly what I put in it. I was in the moment, not measuring, just being me. We are gonna vote this a... double thumbs up. Alf, you're facing the wrong way. He's too dizzy for this. A little tip though, I think we should cut the cauliflower a bit smaller. Like, this, a bit too big and chunky. Massive. This, a good size. Okay, so just FYI, when you make this, this noodle recipe looks delicious. Welcome to quickies. Making spicy peanut noodles. While those noodles cook, you're gonna make your sauce. A good quickie is all about optimizing time, so whip up your sauce, and use the last two minutes of that cooking time to boil your broccoli and edamame right in with the noodles. Heat up that sauce, and you've got a delicious dinner on the table in less than 15 minutes. For this recipe, I tried looking everywhere for the type of curly noodles that she used, but I couldn't find it. Like, I don't know. I don't know where she got it. So I'm gonna probably, like, do the most unhealthy thing, and just substitute it for, like, instant noodles. She kinda curly. She's curly. She curly. Oh, she's curly. Now you can just boil this in normal water, but because I already have, like, a pot of vegetable stock, I think I'm just gonna utilize it with this. It's just gonna add a little bit more flavor. I know I am deviating from the original boil in water. There's vegetable stock that needs to be used. Wow, bro. My noodles don't fit. Just have a little bath. I'm also gonna boil some broccoli and edamame. Whilst the noodles are cooking, I'm gonna make the spicy peanut sauce, so using chunky peanut butter. There's no measurements in this, so. Yeah, it's my kind of cooking. We're just gonna eyeball it, kinda make it look like hers. Okay, soy sauce. I wanna say, like, she used, like, three tablespoons. Pop some ginger in. One tablespoon of rice wine vinegar. Rice vinegar. No wine. Hold the wine. I'm using the, ooh! I'm using the Japanese chili flakes. That's the only one I have. Sriracha. Just give that a good mix. Oh, she's thick and chunky. Oh, damn. That peanut butter is dissolving, y'all. Not quite velvety smooth like hers. It's not looking the best on camera. Just look away for a bit. Look away, Zen, look away. We're getting there, we're getting there. It's looking a little bit smoother. Noodles and veggies are cooked. Now we're gonna heat up our peanut sauce. I think after we garnish it, it actually looks pretty decent. Cheers! Cheers. It's not bad. A little bit on the salty end, though. Like, too much. It's a bit too salty. Maybe too much soy sauce. Like, if we just toned the soy sauce. It's a bit salty. It's a bit on the saltier side. Are you looking at the contents? It's fine, because peanuts are nuts. Zen is a nutritionist right here. Isn't nuts good for you? Like, they said to eat almonds and stuff, so. Garlic powder. Chili crisps. Oh, I smell the lavender. I feel like the basics are there. You either have to have a lot more noodles, because we only used one packet. Or you just need to fix the ratio of the sauce. And then, you know. Let's see if our tweaks made it better. One thumb to double. Literally, those two ingredients just elevated that dish. It's so good. Now I feel like I want to eat it more. Now you go back for seconds. It just needed an extra kick to bring it up to a double thumbs. I think the original deserved a one thumb. Our rendition. Our rendition? I feel like it is. We have one brain cell. I can't trust you. We think the same thing. You're just enabling me. Rendition. I mean, that's for songs and stuff, right? But this is kind of like a creative thing. So rendition should work, right? Let's just go with that. Our rendition, however, deserves a double thumbs. The laughter must stay today, yo. Okay, this katsu dish has some serious crunch. This is zucchini katsu. Sprinkle with salt and let it sit for a few minutes. Meanwhile, combine flour, salt, garlic, onion powder, and water. Pancake batter consistency. Now pat dry it. First, dip the zucchini in the batter. Then coat with breadcrumbs. I'm using panko breadcrumbs. Fry in enough oil until golden brown and crispy. The tonkatsu sauce is made with ketchup, soy sauce, Worcestershire sauce, and a pinch of sugar. Okay, here you come. We're gonna make some crunchy zucchini. Do you want to hold it? Yeah. Ring, ring, ring, ring, zucchini phone. Colin, everyone. Please make sure you subscribe and like this video. Lila's got her very own knife. Yes, okay. Cut the top, cut the end off for me. Here, here, here. No, come, come, mommy. Okay, mommy help you, okay? Ready? Cut. Yeah. Later, you can help sprinkle in some salt. This is a salt. Hold that, okay? Don't pour it out like last time. Yeah, okay. I'm gonna cut this real quick. Wait, wait, wait. Lila, wait. Wait for mommy first. Wait, wait, wait. Not yet, not yet, not yet. She's an unstoppable toddler. Wow. Wow, thank you. That's enough salt for all of this. Mommy will just spread it. Look, she takes after me, okay? It's the chaos. More is more. I can't even blame her. Very good. Okay, now we're just going to leave it for a little bit. Okay, all done, all done. All done. That is enough. Oh no. Yeah, you poured it out everywhere. It's okay. Okay, all done. No, no, that's enough, that's enough. That's all the salt we need. Okay, put it in. Good job. Okay, next job. I need, I have another job for you. I have another job. Okay, wait, wait, wait, wait. We're going to add some flour. Shake, shake, shake. Lila's going to add in the seasoning. Shake that garlic powder. Okay, shake again. Oh, oh, this is onion powder. You shake, shake, shake. Oh, nice. Oh, that's very good shaking. Oh, she's a natural. And then salt. Wow. Lila's going to give it a good mix. The consistency is looking good. Dry the zucchinis and remove some excess salt off them. Ready? Yeah. Dip the zucchini in the breadcrumbs. One. You keep them safe, okay? Two pieces. Zucchinis are coated. Let's give them a fry. Ooh, look at that color. It's nice and golden. It kind of looks a little bit lacking in the batter department. Shall we show everyone your outfit today? Hi, ballerina. Lila saw Zen get ready today and because Zen is looking a little bit like a ballerina, Lila wanted to dress up the same. Look at that. You guys are twinning. Ketchup. Shake, shake, shake. Ooh. Soy sauce. What is Worcestershire? Worcestershire. Oh, that's going to take a while, man. It's a bit... Can you do a bit of sugar? Thank you. That's enough sugar. Daddy's going to kill us if we put too much sugar. Okay. Oh, okay. That is enough sugar. Can you mix it? Yes. Mixing, mixing. While Lila is mixing up the sauce, I want to show you guys our two batches of Zucchini Katsu. First is the first batch where we left the skin on on the side. Not bad, not bad. But then we decided to just cut the edges off some of them and it looks more legit, like an actual katsu, like a chicken katsu. Okay, Lila, you're going to drizzle the sauce on these zucchinis, yeah? Oh, she's already doing it. Oh, she's already going for it. Oh, nice. Very nice. Shall we see if ours is as crunchy? That's Lila. This recipe was basically made by your daughter, okay? If you don't like it... You have no choice but to like it. Let's try it, okay? Okay. You want to try it? Cheers! Is it hot, Lila? Cheers. Crunch, though. Is it yummy? It's actually not bad. Mine was pretty good. I think you got a fat piece. Okay, Lila, we're back for seconds. So, you know, and she doesn't like vegetables. The thinner one and crispier one. Yeah, if it's crispier, it's nicer. If not, it's too soggy. Yeah, I agree. So the thicker pieces are a little bit soggy on the inside, but the thin one, the second batch we made, much better, a lot crispier. You get that crunch. Definitely not a katsu. Yeah. Is it exactly like katsu's texture? Maybe the crunches, but obviously on the inside. It's different. Yeah, I know I'm not eating meat, but it actually tastes pretty good anyway. I mean, Lila likes it. I want a small one. Oh, you want a small one? Small one. Ah, good job, Lila. You should cook more often, so then you like eat more of it. She keeps coming back. Okay, maybe it's really good with kids, guys. I feel like I should cook with Lila more often because I've never seen her eat vegetables like this. Maybe she doesn't know it's vegetables. That's the thing. She thinks it's katsu. She probably thinks it's a piece of chicken. What are you making this? I'm gonna give it one and a half. I'm giving it a one. For me, the texture is just... Yeah. Okay, someone make this for me, I'll eat it, but I won't do it by myself. I'll give it a one and a half because my daughter made it and she's eating it. So, you know, I'm a happy mom. You're gonna eat that big one? Okay, you can do it. Wow, okay. Okay, girl, let's go. That's all the vegan recipes we're trying for today. If you guys want to check out more TikTok recipes, wait, a like. Don't forget to thumb this video. That's it to this video. If you guys want to check out more TikTok recipes, click the playlist on screen and don't forget to subscribe. We shall speak to you guys next time. Bye. Put on your ballerina turt. Wow.