Go to the Recipe: Killer Tofu, With Andrea Nguyen
This video and recipe makes me insanely happy
Killer tofu!
Fast food feels fuzzy
'Cuz it's made from stuff that's scuzzy
I always thought I was such a nerd
I refuse to touch that strange bean curd
I wouldn't eat it - wooh!
But it ate you!
Ah ee ooh
Killer tofu
Ee ah ee
Ooh ee ooh
I eat my sugar cereal
But it makes my teeth bacterial!
Ee ah ee oh oh
If you're feelin' kind of cruddy
Just stick right by your buddy
I don't eat
T-t-t-t-t-too much fried food!
Yah!
Yes.
Where can you get non-GMO soy products? Since Monsanto has cornered the domestic soy bean (patented), basically all soy products produced in the US are GMO.
Thank you so much for this recipe! I can't wait to try it!
you need to get out more
Loved reading this recipe - I just made my fresh soy milk (delicious!) and am looking forward to turning a second batch into tofu tomorrow. I was curious what the difference in method is for silken and regular tofu that yields the different texture. Is it a difference in coagulant used or the technique or some other factor I have no idea about (betting on the last one)? The final texture in your video - especially in the intro where you're breaking it apart - looks like the texture of "regular" tofu. Could this recipe be modified to yield that silken tofu texture?
Why do you store it in water instead of using the whey?
And can I use the whey like I would use the one left over from making ricotta (bread, marinade, pickle starter, etc)
Thank you
What worries you about GMO soy? As far as this recipe is concerned, there is no difference.
I made some tofu last weekend using gypsum. I wasn't too satisfied with the soy milk (chalky taste) , I'll need to keep tweaking and maybe try Nigari instead of gypsum, but the tofu was excellent. Next time I'll likely just go from soy milk to tofu without keeping any milk. Btw, definitely double the recipe. Maybe it's the size of my mold but I'm glad I did.
In the ingredients is recommends specifically to use non gmo soybeans.
Any ideas for using the whey? Not sure if there's any nutritional value after the tofu-making process, but I'm curious if it could be used for some purpose.
I was hoping someone would post this. My first thoughts as well!
Love homemade tofu and it is every bit as easy as making homemade yogurt, ricotta, paneer or fresh mozzarella cheese. Your recipe is perfect.
This needs to be posted for the recipe title alone: https://www.youtube.com/watch?v=Ized1XMRp_I
10 grams of liquid nigari works for me, don't use non-measuring teaspoons
I didn't have nigari, so I used fresh squeezed lemon juice and water....1:1, it worked great! My curds and whey were perfect. My tofu came out deliciously perfect. I made extra firm by letting my weights stay put for a half hour.
This works. Great flavor and texture. Not hard to make, but I did run into issues when I tried to scale it up 4x. Next time I plan to throw in some thyme and lemongrass.
Hi.
I've tried this recipe 4 times with gypsum and it's not working. Even after the troubleshooting.
I use carton soya milk.
I've been having to add lemon juice to get the milk to completely curdle.
Can anyone please advise?
very nice recipe for tofu. Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. we can also add some kokumi seasoning to it for fast cooking.
Carton soy milk usually contains a stabilizer or homogenizer which prevents the protein from forming curds. I had the same issue when making goat cheese (and ended up buying directly from a farmer).
Hello, do you guys now if soaking, then cooking on pressure cooker til soft, and the preparing the milk can prevent the boiling procedure after the milk is extracted from the beans?
