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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:
CRISPY HEARTS OF PALM FULL RECIPE + DIRECTIONS HERE:
GENERAL TSO’S TOFU FULL RECIPE + DIRECTIONS HERE:
CHILI OIL RECIPE HERE:
CHICKPEA MAYO RECIPE HERE:
KOMBU SEAWEED SALAD RECIPE HERE:
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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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