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BEST Crispy plantbased recipes you Must Try!

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, MASTERCLASS, and YMC MERCH HERE:
https://www.yeungmancooking.com

LEARN HOW TO MAKE SOME OF MY FAVOURITE CRISPY RECIPES TODAY!

LAY HO MA (how’s it going in Cantonese)! I can definitely chomp down on a big bowl of these and be a very happy camper! Join me in this episode and learn how to make an easy crispy tofu katsu fingers, an incredible hearts of palm (calamari inspired), and an amazing crispy General Tso’s tofu that’s way better than takeout!

*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!

TOFU KATSU FINGERS FULL RECIPE + DIRECTIONS HERE:
https://youtu.be/Kg7yF2Dy6w0

CRISPY HEARTS OF PALM FULL RECIPE + DIRECTIONS HERE:
https://youtu.be/wUOGgKfzP5o

GENERAL TSO’S TOFU FULL RECIPE + DIRECTIONS HERE:
https://youtu.be/CxHYxU-wuR4

CHILI OIL RECIPE HERE:
https://youtu.be/IkBWsfsEVkM

CHICKPEA MAYO RECIPE HERE:
https://youtu.be/huBM4lBKJpk

KOMBU SEAWEED SALAD RECIPE HERE:
https://youtu.be/Sb6jTw38tqo

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

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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https://www.yeungmancooking.com

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23 Replies to “BEST Crispy plantbased recipes you Must Try!”

  1. LAY HO THERE ???????? I hope you’re keeping well and cooking well. Every week we send out a newsletter with a blurb about special ingredients and kitchen tools used on the cooking show – find more info in the link in the description box! Happy cooking ????

  3. Yum! Everything looks delicious. I’ll try these in the coming weeks. Thanks!

  5. Your channels are soooo satisfied❤❤❤❤ please don't stop your beautiful creations ???? I'm getting my book soon ???? your truly a inspiration! ???? Oh 2 questions ❓ How many times of day do you eat and isn't soy and shiitake mushrooms bad for ? ????

  7. Well I know what I am picking up to cook this week. All of these recipes are mouthwatering!

  8. I made your crispy katsu tofu fingers again yesterday for the third or fourth time, and they are wonderful. My wife and stepson absolutely love them and they make for a quick and delicious snack. I love your Zwilling pro chef's knife !!! I have several of their " pro " series knives ( without the bolster ). Nothing but Zwilling pro and Miyabi in my kitchen. — den

  9. I ate tofu for years but stopped when I was told soy isn't good for men. What do you think?

  10. I just made it, ( the last recipe) it turned out fantastic ????, it was beyond my imagination ???????? thank you so much again!

  11. Love your videos. One question , can you not use the centers of the hearts of palm for something.?

  12. I found you about a year ago and I love your channel and your beautiful videos. I just ordered your book and am so looking forward to receiving it! Keep up the amazing job that you do, I’m hooked!????????????

  13. Tofu fingers looks soo good!! Might be what I bring to the 4th of July bash!

  17. "Time really fries by". I love your Chow Pun! And of course your cooking demonstrations and recipes. Thank you

  18. I have been craving for crispy things for days! This video is perfect for me right now! ????

  19. Tempura tofu (my own recipe). Cut smoked tofu into little bricks about 3cm x 1cm x 1cm. Cut nori sheet into strips about 2cm wide and 5 cm long. Dampen nori sheet and wrap around tofu. Gently coat in a little rice flour. Make batter using half/half mix of rice flour and chickpea flour, baking powder and a touch of 5 spice or chilli powder. Mix with cold water until smooth, slightly runny batter. Coat each brick in batter, and fry until crispy golden brown. Serve with tamari or yuzu sauce for dipping. Sorry, can't give measurements on flour etc, I do it all by eye and feel.

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