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Vegan Chinese BBQ Take-Away – High Protein Meal Prep | The Wicked Kitchen | S2 • E9

Welcome to “The Wicked Kitchen”. Today I’m gonna show you how to make some Chinese barbecue tofu. This stuff is amazing, it smells great, high in protein, meal prep style, and gluten-free. I’m gonna share with you some techniques to really up your tofu game. [energetic rock music] All right, today I’m gonna
show you some really cool techniques of how to cook tofu. We’re gonna start with, I have some pre-cooked white rice. I have some extra-firm tofu, that’s what works best for this dish, so the firmest tofu you can get. Also some green beans, I’m doing some of the new Wicked Kitchen sesame togarashi, and also some of the new Wicked Kitchen Chinese inspired barbecue sauce. I’m gonna make this gluten-free. So we’re gonna use rice flour and a little bit of corn flour mixed, and I’m gonna show you how to blend that, and we’re gonna cook it off. So, let’s get started. All right, so, first thing you’re gonna do is take the tofu and
carefully rip it apart. All right, so you want
about bite-sized pieces, and you wanna keep ’em so
they’re all together in one. Try not to have little stragglers. So some of it will fall apart easy, some of it might be a little bit harder. This might be a little
too big, so, like that. And what this does is
it gives the illusion when it’s a finished dish, like it’s a chicken
product or a pork product that we used to eat. So I just do this with all of it, whoops. [lighthearted guitar music] All right, so you should be
able to get a good amount out of each one, and then I put ’em all into the bowl. And you gotta be somewhat delicate with it because you don’t want ’em breaking apart. And there is a little bit of moisture. This is how it was. I haven’t pressed tofu, I’m not a big fan of doing the extra step of pressing tofu like I’ve seen. So just the firmer you
can buy, the better. All right so once all the tofu is ripped apart and in the bowl, I’m gonna add just a touch of soy milk just to add a little bit more liquid. So this is gonna help
with the breading of it, so it’ll help it stay on it. And I just drizzle a little bit on it. This takes the place of the normal wet, dry, wet, dry method that I was taught when I was younger. So we have the tofu here. I have another bowl. I’m just gonna add, this is the rice flour. So I’m gonna about a cup of that. All right, just about that much. And then also a cup of the
corn flour, or corn starch. And then I’m gonna add a little bit of the sesame togarashi. So I wanna flavor the seasoning. The sauce is gonna add
that extra stickiness, and really flavor it, but I also wanna flavor the, [scoffs] Blech, I want to season the flour, because I want some depth in there. So I’m gonna about a quarter
of the sesame togarashi, and this is delicious. Smells amazing. And I’m gonna a little
bit more garlic salt, probably about a teaspoon of that, sorry, it’s granulated
garlic, not garlic salt. All right, and then
I’m gonna stir that up. All right. I’m also gonna add some black pepper. A good amount, so probably a tablespoon. And then a little bit of salt, just, like, a teaspoon. Stir it up. [bouncy jazz music] So then, all we do, is take
a couple pieces at a time, maybe three, could do four. And just shake it up a little bit so they come out like that. It’s nice and coated. And then I just place
it on the baking sheet. So you’re just gonna repeat that process until it’s all done. So a quick helpful tip is you can, this method and this
process of cooking the tofu, you can do this batter, you
can do it with a regular flour, you can do it with corn meal, you can create different
combinations for different flavors. So, this is just the technique. I just really want you
to get the technique because then you can start playing with the different ingredients and really making different dishes, so I think that’s one of the best things. And it’s probably one
of my biggest problems as far as deciding what I’m gonna cook because there’s so many variations. And they all taste amazing. It’s just what suits you, and what you wanna play with that day. All right, so, next step. I pre-heated the oven to
200 degrees celsius, fan, so that’s convection. So in the U.S. it’s 400
degrees on convection. I’ve lit the cast iron pan, so that’s on a medium high heat. And we’re gonna get that nice and hot, and what we’re gonna do
is shallow fry these, pan fry ’em. So there is a little bit
of oil in this recipe. And we’ll just add right to the pan. And I wanna add enough so it’s definitely gonna get all sides. I don’t need a ton of it,
but I do need some in there. So we’ll let that heat up. I wanna test how hot the oil is, so I wanna make sure it’s hot. And you can tell when it
starts bubbling up like that when you add just a drop of liquid to it. [tongs clacking] Okay. So I place these each. [oil sizzling] Now remember, because it’s gas, the heat is on the outside. So I’m gonna put most of
the pieces on the outside. So we’re gonna fry like this probably for a minute or so, and then rotate it on all sides to make sure it’s all golden crispy. So one of the things to note is that when it’s really clean oil, it doesn’t get as brown
as I would like it. As opposed to, like, oil
that’s already been used. So I try to save the oil
in a separate jar at home, and then I’ll just keep
reusing it over and over again until I can’t reuse it,
just for the color of it. And the flavor, it just adds that extra, and because there’s no
animals in it, I can do that. Another tip for you. It’s starting to get nice and a little bit of brown. Golden brown there. Just turning ’em all over. And whenever I make this dish, my mouth starts to water, ’cause I know how good this is. It already looks amazing. So you just wanna make sure
you’re getting all sides. Sometimes what I’ll do is I’ll
put ’em all towards the end and just make sure they all
get submerged like this. Just to make sure it’s
covering all corners. All bits. And that looks good. So then from this part, when you know they’re done, and they’re nice and
golden brown like they are, I just put ’em on, place them carefully onto a paper towel. Set this aside and start the next batch. [oil sizzles] Just finish up the batch, and then you set this
oil aside to cool down before you do anything else with it. After it’s drained a little bit, it’s really crispy, it’s amazing. I mean, you can eat it just like this. It is super tasty. All right, so next step, we’re
gonna be doing green beans. So I really enjoy green beans, it’ll look good with
this, it tastes amazing, but these ones are really big. So after you snip ’em, the tops off, I’m gonna take these and just line ’em up and slice ’em really quick. [upbeat music] Just on a slight angle. Add ’em back in here. Now I heated, I’m heating
up another cast iron pan so we’ll use that to cook these off in. But first, add a little bit
of sesame oil for flavor. Just like half a teaspoon. I’m gonna add some of
the sesame togarashi. Just a little bit. Maybe like half a teaspoon. And some salt and pepper. Right to this. And then toss it. Make sure it’s all coated with the little bit of oil we have. And this should smell from
the sesame and the togarashi, it should have some amazing smells which it does here. I really wish we had the
ability to smell things from watching this. So when that pan is hot, I’m just gonna add just a drop of oil. Just to make sure that pan, and then I’m just gonna twirl it around. It won’t cover it all ’cause
there’s not a lot in there. I’m gonna crank up the heat for a minute. Make sure the pan’s hot. [oil sizzles] Good. And the just add the
green beans right to it. [lighthearted guitar music] So guys, because I am a huge
fan on big, bold flavors, I’m gonna a little bit of on,
ah, onion [scoffs], garlic. Little baby bulb. So I have two garlic cloves. And I’m just gonna slice that. Super thin. So pretty much, just slices. [pan sizzling] So what I’m looking for
with the green beans is I wanna cook it on the hot pan, very little bit of oil,
it’s already seasoned, and I’m looking to get some brown, some browning on each side. We’re gonna finish this off in the oven, so you don’t have to worry about cooking it fully and entirely. So the beans are looking good. Cook ’em for an about,
three, four minutes. Now I’m gonna add the garlic. When I add the garlic, have
your baking sheet ready. Parchment paper’s all ready to go. Stir in that garlic. Give it a quick shake. And then shut off the heat, now I’m gonna transfer it. Man, that smells delicious. I have a big bowl. I’m gonna add the tofu to the bowl. Whoops. And then we have the sauce. So this is the Chinese
inspired barbecue sauce that we’re doing with Wicked. You just add the sauce right to it. Get all that. I’m gonna add just a little drizzle of the sesame oil, just
for that added flavor. And then toss it up. If you want, you can use a spoon, just to make sure they’re all coated. I mean, that color is amazing. And it smells so good, so I’m really looking forward to this. And I just spread ’em
out so they cook evenly. So we’re gonna take this
and bake it in the oven for 10 minutes before serving. So you wanna take some, I have some pre-cooked
rice, right, you can, we have the best ever
rice recipe right up here if you wanna use that. You can use brown rice,
you can use white rice. Today we’re using white. And I’m just gonna add this to the meals because we’re doing a meal prep. So it’s been 10 minutes,
let’s grab it out of the oven. All right, you guys, this looks amazing. Look at that. What I wanna do is take
some of the green beans, we’ll put the green beans right here. And we’ll just place
the tofu right in here. This is just like Chinese takeaway. A little bit of that extra sauce. So to finish ’em up, I just add a little bit of black and white sesame seeds for garnish. Makes it look beautiful,
give it that extra snap. So there you go, guys, this is my Chinese style
barbecue tofu and rice. Awesome. Enjoy it. Thank you for watching. See you soon. [energetic rock music] Come on, I gotta cook! [laughs] Just turn it. Everybody’s gonna think I cook slow because you’re asking me to
slow down and everything. [chuckles] All right, I’m
gonna put it on the plate.

Randall Smitham



  1. DreamingTata VeganMama Posted on January 15, 2020 at 12:19 am

    One of my favorite dishes!

  2. JustaBabsy Posted on January 15, 2020 at 12:39 am

    Looks so good – I'll have to try this.

  3. Big G Posted on January 15, 2020 at 1:13 am

    Links to purchase the sauce and seasoning???

  4. Tiarra Jessie Posted on January 15, 2020 at 1:51 am

    Are we able to order the seasonings offline??? For those that live in the US?

  5. Andrea Posted on January 15, 2020 at 3:10 am

    everything looks yummy.

  6. Richard O'Neil Posted on January 15, 2020 at 3:16 am

    So excited to try this, until I realized the sauce and seasoning is not in Canada. Any links for buying without 500 dollar shipping?

  7. idfwf Posted on January 15, 2020 at 3:46 am

    Looks amazing 😍 Can’t wait to make. Love the cooking tips, too!

  8. Shabam Posted on January 15, 2020 at 1:02 pm

    looks awesome! gonna try it with the chinese bbq sauce and selfmade firecracker sauce 🙂

  9. Laurie Indelicato Posted on January 15, 2020 at 1:09 pm

    Derek I am obsessed with your cooking and make a lot of your recipes. Thank you, especially all the mushroom recipes. LOVE!!
    I do have some family members who I have switched to a plant based diet due to heart issues and they have improved however we can’t do the frying all the time with oil. Please don’t be put off by my request for some options to all the oil frying. For this one maybe an air fryer or just move on to something else? Had to ask because this looks amazing.
    I respect the chef so if it’s just not something you want to suggest options for or do recipes with less oil I would understand.
    Thank you for all these great videos and the time you take explaining them.

  10. alex193300 Posted on January 15, 2020 at 2:17 pm

    Oh man I just discovered you and your channel and it’s amazing!!! You make me laugh how natural and relatable you are.I have bring trying to live the vegan 🌱 life for a year. Tofu as been hard for me and your method seem so easy loving it. Where can I find your wicked products?would love to get my skills down for my life change. Binging on your videos ❤️

  11. M E Posted on January 15, 2020 at 2:23 pm

    Hi, where are the recipes for the spice mix and the sauce? Or is this advertising for wicked foods?

  12. Sovery Strange Posted on January 15, 2020 at 2:44 pm

    You know my heart! Looks delicious! Tip for saving money on rice flour – buy it at the Asian grocery/market! It's very fine like starch and excellent for making a crispy coating! Excellent for tempura batter too 🙂

  13. Ruth O'Hara Posted on January 15, 2020 at 5:21 pm

    My mouth is watering. Will probably incorporate some almond flour into the mix. And…..hurry up & bring your products to the US. Thanks, Derek.

  14. Dan Baldwin Posted on January 15, 2020 at 5:41 pm

    It's really hard for me to watch your videos….I get crazy hungry. I just bought your cookbook and I can't wait to try a bunch of dishes. I was getting really tired of the s.o.s…..thanks

  15. Rachel Photography Posted on January 15, 2020 at 6:14 pm

    Great recipe, going to try this. Been looking for good Vegan meal prep ideas……………Nobody ever shows how to re-heat the meals though, would be great to see a video on this…….especially BOT involving a microwave 🙂

  16. Sarah Crisostomo Posted on January 15, 2020 at 6:30 pm

    This looks so amazing!!! 😍🤤

  17. gary lawrence Posted on January 15, 2020 at 7:38 pm

    Salt and sugar content in sauce please?

  18. Tom Donlan Posted on January 15, 2020 at 8:46 pm

    This looks amazing.

  19. Lígia Guerreiro Posted on January 15, 2020 at 10:04 pm

    Adoro as tuas receitas e também do teu irmão, obrigada por partilharem. De Portugal.

  20. Marianne Bielser Posted on January 16, 2020 at 3:37 am

    dude this channel is kind of a game changer. can't wait to try this

  21. I Love Vegan Food Posted on January 16, 2020 at 6:25 am

    Super Yummy!

  22. Stoked Meat Free BBQ Posted on January 16, 2020 at 11:16 am

    Always inspiring, Derek.

  23. charelW Posted on January 16, 2020 at 11:20 am

    You are my new super hero – Tofu is my favourite vegetarian food 🤓. This looks soo delicious.

  24. Aurelia Mayo Posted on January 16, 2020 at 3:14 pm

    Gluten free!!!! Great that way is suitable to everyone.

  25. Lydia Duarte Posted on January 17, 2020 at 12:07 am

    This channel deserves thousands/millions views!!!!

  26. vicentemoretti8 Posted on January 17, 2020 at 12:07 pm

    Or spend 25 cents more and buy pressed tofu a your local Asian market.

  27. ekstasis Posted on January 18, 2020 at 4:15 am

    Good video but some of us don't live in a country with tesco… some alternatives for the spice and sauce would be good

  28. Greg Julian Posted on January 18, 2020 at 4:15 am

    So when you save the oil, how do you keep it so it doesn't go rancid?

  29. Farrah Phoenix Posted on January 18, 2020 at 4:57 am

    Okay, you're my "everyday" man crush! Thank you for your channel. ❤

  30. LottaTroublemaker Posted on January 18, 2020 at 1:10 pm

    This looks sooooo delicious❣️ 😋 I prefer making a thin batter from chickpea flour and plant milk to use in place of egg/milk, then use corn starch/flour or crumbs. Soooo yum❗️ Perfect on tofu or vegan chickun… ☺️

  31. Dee P Posted on January 19, 2020 at 3:58 am

    Omg I dropped the entire time… idk if it was the chopping skills, or the cooking but this looks amazing

  32. Luka Kitchen Posted on January 19, 2020 at 4:47 am

    This looks out of this world good and I would love to make it but i don't live in the uk and I can't get your spice mix and sauces. Can you sell your stuff in new england please?

  33. ASHUTOSH LUTHRA Posted on January 19, 2020 at 8:28 am

    Hi.Can you make oil free plant based playlist?

  34. TheDreadedEmma Posted on January 19, 2020 at 11:54 am

    Hello i love your recipes and i got really excited when you said that this one was gluten free as ive been looking for a gf chinese sauce for a while however the asian style bbq sauce has wheat in, which isnt glutenfree i dont want to seem like a dick about this because i dont believe you meant harm, it was just misleading

  35. Daniel Fleming Posted on January 19, 2020 at 12:29 pm

    Were do you get your produce from. I see I all these lovely looking dishes but the local Tesco's to me has a handful of you produce and there are none of the great looking dishes like this

  36. Earthen Vessel Posted on January 19, 2020 at 4:21 pm

    Can’t wait for you to sell your products in the US!!!

  37. Shane Clissold Posted on January 19, 2020 at 5:30 pm

    Cant find the asian style BBQ sauce nor the spice mix in UK? Where else can i get these please?

  38. The Grappler Posted on January 19, 2020 at 6:23 pm

    I’m here because of Gaz. This looks great 👍 btw I’ll definitely try this out. Looks great 😋

  39. TheMarmite09 Posted on January 19, 2020 at 8:16 pm

    So oily! might as well get a burger!

  40. Nikki Kimoto Posted on January 19, 2020 at 8:45 pm

    I'm located in Hawaii how can I get a hold of those amazing wicked spices and sauces?

  41. Citizen Warwick Posted on January 19, 2020 at 10:07 pm

    Very awesome!

  42. Sewing Menswear Posted on January 20, 2020 at 1:00 am

    Made a version of this tonight for dinner, I wasn't able to find convection mode on my oven so it was not crispy, but it was really good anyway!

  43. VegaN CalleD QuesT Posted on January 20, 2020 at 5:11 am

    Your vids are dope. Glad I found you

  44. Jacqueline Johnson Posted on January 20, 2020 at 9:01 am

    Started watching your channel for ideas for my son who is vegan, recipes are so lovely I have now been eating them, vegetarian but seriously thinking of going all in! Thank you

  45. Sandra Farrow Posted on January 20, 2020 at 10:40 am

    Are these suitable for freezing?
    Now I'm cooking from scratch and making big batches all the time lol

  46. ViVi K Posted on January 20, 2020 at 2:24 pm

    Looks yummy sad we do not have a Tesco in the US 😩

  47. Think Tank Posted on January 20, 2020 at 3:28 pm

    This looks so amazing! I have to try this..

  48. Wee Clan Torrance Posted on January 20, 2020 at 4:44 pm

    Another great recipe! How would you recommend storing this meal and heating it back up again? Many Thanks 😀

  49. Jenna Wingate Posted on January 20, 2020 at 5:28 pm

    I'm going to be that annoying person who says they are going to make this in the air fryer 😛

    Seriously, though. This is exactly how I cook tofu in the air fryer. Or cauliflower. Or mushrooms.

  50. Susan McClain Posted on January 20, 2020 at 6:50 pm

    Is there any way you can do this with no oil? broth or water maybe??

  51. Rudy Klobas Posted on January 20, 2020 at 9:12 pm

    Little tip for this recipe: freeze the tofu block and then squeeze all the water out of the block after it's thawed, then use the tofu as a sponge to soak up some vegan chik stock or veggie stock. Keeps the inside of the tofu moist and SUPER flavorful 🙂

  52. Sandra Davis Posted on January 21, 2020 at 2:38 am

    Looks delicious! Thanks for the video.❤️❤️

  53. Ryan Lopez Posted on January 21, 2020 at 4:32 am

    Please bring Wicked products to Australia! These look delicious.
    Is there a recipe for the sauce to make it ourselves though?

  54. Jed Rashidul Posted on January 21, 2020 at 5:17 am

    Dude. Togarashi is legit my fav spice blend. I put it in my morning eggs, ramen, salad, sammich.. It'll make even your shoe taste good

  55. Josie Scott Posted on January 21, 2020 at 5:34 am

    Wheeww his knife skills 🥵🥵❤️

  56. Christine Howells Posted on January 22, 2020 at 12:03 am

    That looks amazing!!. I do not know where to find tofu that firm….

  57. Ruby V Posted on January 22, 2020 at 2:41 am

    You are truly an artist! 💙

  58. jtc168 Posted on January 22, 2020 at 5:18 am

    Yummy! 👍😎👍

  59. Dante Velasquez Posted on January 22, 2020 at 5:50 pm

    and I'm starving now …

  60. Georg Jiří Überall Posted on January 24, 2020 at 6:35 pm

    Hi, I have a great tip for you: buy the finest tea strainer you can find, put it on a jar and once the oil has cooled down, run it through the strainer and store in the fridge. Next time you wanna fry something up, add half of the used oil and half fresh oil. When done, strain again, be thorough with a silicone spatula to get all the oil off the pan. This way, you will NEVER have any oil waste! This came to my mind when watching a documentory about a crisp factory. They never have to dispose of their oil because the crisps soak up a lot of it, the fryers are big so they just keep adding what the crisps remove .

  61. Ruthann Amarteifio Posted on January 24, 2020 at 8:44 pm

    Oh, yes! And just in time for Chinese New Year!
    Happy Year of the Rat, Derek!!! 🙂

    Incidentally, I love the texture of my tofu when I freeze it before thawing and cooking.)

  62. Beth Grant-DeRoos Posted on January 26, 2020 at 6:45 am

    Wicked Sesame Togarashi available in the states?

  63. Warren B Posted on January 26, 2020 at 7:24 pm

    Derek, I just found your channel. Been watching and now the days is gone. One of the best vegan channels I have found. Nice job, can't wait to try these recipes. Wish I were back in the UK. Loved shopping at Tesco. My resident permit is good for a couple more years, anyone hiring?

  64. Jennifer Moy Posted on January 26, 2020 at 9:39 pm

    What are the ingredients in the sesame togorashi? For those who can’t buy it.

  65. vegantattoo Posted on January 29, 2020 at 5:07 pm

    I think I can speak for all of your American followers….Since we don't have Tesco here, where can we get Wicked products? I am thinking I can add a little ginger and soy sauce to a sweeter BBQ sauce to get the Chinese flavor? Love your videos!!

  66. Vincent Kuneen Posted on February 3, 2020 at 4:10 am

    Nice channel you've got. I just want to add this channel was recommended by Youtube right after I finished watching SN's Boston Teens.

  67. Daniel Wilde Posted on February 4, 2020 at 6:49 pm

    Hate it when chefs say. A little bit of this, little bit of that.
    How the hell do you follow that!!!! Give weights/portions

  68. Melodie Gonzalez Posted on February 5, 2020 at 7:00 am

    Where do you buy your spices?

  69. Dan Preston Posted on February 7, 2020 at 7:09 pm

    I’d love to support your line of products but because I cook from scratch and most Wicked Kitchen stuff is full meals I don’t buy much, maybe some oyster mushrooms occasionally. But thanks for putting interesting vegan food in our supermarkets. Some of my first experiences of great vegan food was at the Saf restaurants in London back in the day. The 'cheese' board was an eye opener! This looks great, btw.

  70. Ophelia Ronin Posted on February 10, 2020 at 7:20 pm

    Love your crispy tofu! Easy to make too. What’s the best oil to use?

  71. Jarrod H Posted on February 11, 2020 at 1:58 pm

    I'm a new vegan and sooo glad that I have found your channel. Greeting from London, England.

  72. Gerblees Posted on February 12, 2020 at 11:47 am

    I love Derek, he’s so amazing and has transformed Tesco so much 🙂 I still can’t believe it xx