The most BEAUTIFUL Masala Recipe to CURRY YOU throughout the week

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ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE A VEGETARIAN TOFU MASALA RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! Prepare to cancel all your plans to make this extraordinary salty, spicy, aromatic recipe! Join me in this episode and learn how to make the most amazing tofu masala recipe right in your very own kitchen! Let's begin Ingredients: 1 red onion 1 long green chili pepper 1-2 pieces garlic small piece ginger 5 shallots 350g extra firm tofu 2 roma tomatoes 4 cardamom pods 1 tbsp avocado oil 3 tbsp chili oil (https://youtu.be/IkBWsfsEVkM) 2 tsp cumin seeds 1 tsp coriander seeds 3 dried chili peppers 1 tsp sweet paprika 1 tsp smoked paprika 1/2 tsp cayenne pepper 1/2 turmeric 1/2 tsp salt 2 tsp garam masala 1/4 + 1/3 cup water 1/2 cup tomato purée 1/4 + 2 tbsp coconut cream cilantro to serve Directions: 1. Finely chop the red onion and long green chili pepper. Grate the garlic and ginger. Peel the shallots and chop in half 2. Pat dry the extra firm tofu with a paper towel. Then, slice into bite sized chunks. Dice the roma tomatoes. Use the butt of the knife to crack open the cardamom pods and extract the seeds 3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the tofu. Sear for 4-5min to get some nice colour 4. Add the shallots and sauté for another 3-4min. Then, set aside 5. Bring the sauté pan back to medium heat. Add the chili oil followed by the cumin seeds, coriander seeds, dried chili peppers, and the seeds from the cardamom pods. Fry in the oil for a couple of minutes 6. Add the red onions and sauté for 3-4min. Add the garlic, ginger, and green chili pepper. Sauté for another couple of minutes 7. Add the sweet and smoked paprika, cayenne pepper, turmeric, salt, and garam masala. Sauté for a couple of minutes 8. Deglaze with 1/4 cup of water. Give the pan a good stir and cook for a couple of minutes. Add the roma tomatoes and cook for 3-4mins 9. Add the tomato purée and cook for a couple of minutes. Add back in the tofu and shallots. Give the pan a good stir. Add 1/3 cup water and give the pan another good stir. Then, cover and cook just under medium heat for 10min 10. Add the 1/4 cup coconut cream and stir to combine 11. Plate and garnish with some fresh cilantro and a drizzle more of coconut cream 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. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: https://youtu.be/hXqAF02sPss