In this episode of Yan Can Cook, tofu takes center stage as Martin prepares three vegetarian Chinese dishes (if you leave out the dried shrimp in the first recipe, that is). The longest beans you’ve ever laid eyes on are featured in a Tofu and Green Bean Salad (1:27). Next, you can use a regular pan or a deep fryer to make Crispy Bean Curd Roll (10:27). And make sure you have some cellophane noodles on hand to make Tofu Casserole (19:53).
Martin takes a moment to introduce the audience to unusual vegetables like bitter melon and answers an audience member’s question about why he left China.
Episode 207, 1985.
*About Yan Can Cook*
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series ‘Yan Can Cook’ on public television. Infused with Martin’s signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: https://yancancook.com/home/