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BEST Crispy plantbased recipes you Must Try!



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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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31 Comments

  1. Yeung Man Cooking

    LAY HO THERE šŸ‘‹šŸ» I hope youā€™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 šŸ„³

  8. Roo Wyrm

    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.

  10. viggy

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

  15. Lyn

    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, Iā€™m hooked!šŸ„°šŸŒŗšŸæ

  16. Julie Owens

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

  18. EA Bird

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

  19. Everyday Den

    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

  20. Julie B

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

  22. Chiba Chiba Yall

    Your channels are soooo satisfiedā¤ā¤ā¤ā¤ please don't stop your beautiful creations šŸ˜® I'm getting my book soon šŸ™ your truly a inspiration! šŸ˜Š Oh 2 questions ā“ How many times of day do you eat and isn't soy and shiitake mushrooms bad for ? šŸ¤”

  28. Sick World

    bro can you please make a less oil high protien dish (for gym) . vegan love from indiašŸ™

  31. Chrissy C

    do you put the fried food onto parchment paper to prevent sogginess? like newspaper liners at a fish and chips stand

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