🚧 WARNING: THIS RECIPE IS 100% WICKED 🚧 Okay people, this recipe is not for the faint of heart! We’re going full wicked, full flavor and showing you an amazing technique for slow roasting and then pan frying tofu similar to how people prepare pork belly. We’re going to call it TOFU BELLY, because that sounds fun, and coincidentally, is also what I call it when I’ve just eaten this entire spread without sharing and need to lay on the couch for a while. Don’t say we didn’t warn you…there will be no apologies for the amount of oil we use in this one as we’re going for pure wicked indulgence, not for healthy. Give yourself a cheat day every now and then, you deserve it!!
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Kitchen tools we love and use:
Shun Classic 8″ Chef’s Knife:
Vitamix 5200 Blender:
Cuisinart Food Processor:
Lodge Cast Iron Skillets:
Microplane Zester:
KitchenAid Stand Mixer:
Bamboo Spatulas:
Boos Reversible Walnut Cutting Board:
Cuisinart Variable Speed Hand Blender:
Kota Granite Mortar & Pestle Stone Grinder:
OXO Stainless Steel Scraper & Chopper:
Carbon Steel Wok:
Bamboo Steamer Baskets:
Video gear we use:
Sony FS7:
Sony a7riii:
Sony 24mm f/1.4 GM Prime Lens:
Sony 90mm f/2.8 Macro G Prime Lens:
Sony 24-70mm f/2.8 GM Zoom Lens:
Litepanels Astra 6x Bi-Color LED Panels:
Atomos Shogun Inferno 7″ 4K Monitor:
Atomos Shinobi 5″ 4K Monitor:
RodeLink Digital Wireless Microphone:
Rode NTG4+ Shotgun Microphone:
Manfrotto Nitrotech N8 Tripod System:
Wescott 4×4′ Scrim Jim Cine Kit:
Video by Ira Chute (@irachute) |
Original Music by Gabriel Naïm Amor (@amorsonic) |
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