@@mirtaleticiamarmo5869 Puedes hacer click en la ruedita que está justo al lado del botón CC, picarle a la tercera opción ("Subtitles/CC"), picarle a "Auto-translate" y escoger "Spanish". Espero que te haya ayudado
After you make the tofu peeling noodles, do you boil them in water, like regular noodles? Do you let air dry first, then boil them? Would you explain the process, please? Thank you!
@AlpenTree I think the traditional method is served as cold noodles. So without further cooking. And I'm not sure if the noodles will disintegrate in boiling water but I'm sure stir fry would be okay! Something new to experiment 😊
I am not vegan but, I do find a lot of the creative ways in which vegans get their plant-based protein utterly fascinating. I think they have a lot to contribute to the culinary arts.
I have already tried this recipe with olive green lentil and made az asian inspired dish with it. Awesome,delicious and easy to make ☺ I am neither vegan,but love eating different kind of foods to not get bored of anything :)
For Koreans and Japanese, tofu is one where starch is removed by adding alkaline solution to protein and filtering out starch. This recipe, just boiled leagume paste is called ang-gum which is usually eaten sweet.
Yeah the recipe in the video is not tofu. He just made really thick bean paste. To make tofu you would need to strain the liquid after blending it to get "bean milk" along with a bunch of bean pomace, consisting of fibre and starch as waste product (this is traditionally made into something like falafel or baked into bread but on the industrial scale they just use it as animal feed). Then you boil the milk and add an alkali or acid to the milk to coagulate it, exactly the same way you make cheese but with a chemical coagulant instead of a biological coagulant (rennet). After coagulating the bean curds are strained out and formed into blocks, and that is soft tofu. Then to get firmer tofu you need to press it, also the same as cheese. The reason why soybeans are used to make tofu is because only soy milk has enough protein content to coagulate into curds. Although I think chickpeas might also work but chickpeas taste great already (unlike soybeans which are barely edible without some sort of processing) so why bother?
@@daviddemmers130 There's going to be some starch dissolved in the liquid and that's fine, but when you are grinding up raw soybeans, the starches tend to stay together in the pomace while the proteins are kinda squeezed out of the cells. It's similar to how when you mash beer you get the sugar to dissolve in the wort but the starches stay in the bits of solid grain that are strained out.
@@FakeGuthix01 In the video he says a few times that this is Burmese style tofu, not Chinese style. He also mentions the difference between the two styles in the video itself, and if you look it up, this is indeed one way to make Burmese tofu, which is honestly pretty much like Panisse.
Another thing I appreciate about your video quality is that you don't waste time on dragging out the obvious in each step like a lot of other people do. You get straight to the point and kept my interest.
Beautiful recipe. Appreciate that you highlighted the need for diverse crops for a healthy ecosystem. So I want to add here that the water that you strain out after soaking the legumes overnight, on the next morning, should be used to water the plants. You not only save water but its also a free liquid fertiliser. Also wash the soaked legumes with clean twice before grinding, tofu will taste better and spare you the bloating.
I do the opposite-wash thoroughly (at least 3-4 times), soak, strain, use-NO RINSING after soaking, for me. This eliminates 95% of after-gas. Before I learned this, I couldn’t eat beans due to bad after-gas. And yes, use strained water on plants…
I’ve made these 3 times already. If you cover them in corn starch before frying they are AMAZING. Without the corn starch they are still really good but the crispyness the corn starch adds is so good.
Corn starch + fry twice is how I often do tofu, and it is so crunchy and good. Sometimes I’ll add a little soy sauce or salt to the corn starch, which is delicious.
In Karnataka and Maharashtra India, we do the same dish with chickpea flour or chick pea grains soaking then sun dried and after milling, get flour. we prepare this dish with that flour as same and we never call it as tofu, we call it as Junka .... and it's very tasty
This preparation is similar to the French recipe known as Panisse, made with chickpeas. In that process the paste is made by using a ground flour made from the legume which is whisked into boiling water and contains all the flavorings (and salt) that you desire. The restaurant I worked in, we built a flavor base with melted onions, garlic, and pepper flake. The resulting "tofu" we deep-fried and served with a winter squash ketchup and called it Chickpea Fries. Another interesting "all-legume" preparation often overlooked is similar to Falafel. I've often made "Falafel" using black beans seasoned with chiles and spices, served on tortillas. Mix creme fraiche with salsa fresca for added fusion flair. There are so many cross-cultural fusions possible when you consider all the different things legumes can do.
In England, it's "pease porridge" like in the old nursery rhyme. I've made it recently in an Instant Pot (pressure cooker) then let it set in a silicone bread pan, sliced & fried it as suggested in the recipe.
@@kathydurow6814 please let me know how you cooked it in the instant pot. Sounds like it may be a lot easier than standing there stirring in in the frypan...
If you want to try soy sauce, some Japanese stores have it made out of Fava beans instead of soy - it's called soramame shoyu. There are also some places like shared cultures that makes shoyu out of different legumes and grains.
@butwhymalemodels6368 I don't know if Casey is also allergic to Fava beans (my husband is allergic to soy AND Fava beans unfortunately) and if he is, coconut aminos are another soy-free alternative. They aren't as salty as soy sauce, though
Lol "enjoy tofu", that's an oxymoron. You are really not missing anything. It tastes exactly like nothing. It's versatile, as in it keeps shape and tastes exaxtly like what taste you give it to via spices/sauce/meat/etc. What you ARE missing out though is tempeh. Tempeh is amazing
This is actually very good. I usually make a bit batch and pour it into a banana bread mold, then cut it in thin slices, freeze flat and store in a bag. You then have your ready fix when you need something to throw in a sandwich. Just take out a couple of slices and fry them. You can also add herbs and spices while cooking or before you pour it into the mold (curry, rosemary and sage, onion, garlic etc.). You then have several flavours to pick from. My whole family likes it.
@@motophone8794 It's a good idea. You'll need more room in the fridge to let it harden though. I don't know about the "mushiness", this is a bit like polenta I think, a bit softer and not gritty, if it makes sense 😅
@@motophone8794 I usually add some breadcrumbs when my patties turn too soft. Either to the mix or outside to make them crispy (usually both 😜). Hope it helps!
With every legume I boil, I boil until it foams and discard that water and re rinse the beans. That ,along with a good soak never hurts the flavor or makes me into a natural methane producer. No gas. Great video👍
I love the yellow split peas. My dad used them. Milder in flavor. Great for pea soup. I haven’t used green for decades. Winter looks like it’s going to be tasty 😊
So this video totally just explained why my split pea soup keeps turning solid after I make a fresh batch. Was confusing, but I'd just add water and end up with more soup. Not a bad deal. Now I realize I can do so much more with it than just soup! Brilliant!
Mary's Test Kitchen made raw pumpkin seed tofu and raw peanut tofu, and i think she said they were really good, but she does it the long way to take out as much starch as possible, but it's good to see a much shorter way of doing this...Thank you...☀
I especially like this way because its the whole plant AND for some reason tofu went from 0.99$ at my local store to 3.99$ so making this with no waste products is a great way to save money. I wonder how it will do in soups after pan frying
I made red lentil tofu (short soaking time) today, soaked in yesterday’s Earl Grey and blended with most of the soaking liquid. Served fried, with your dip and with noodles boiled in broth, furikake and sesame seeds. Excellent!
What was your inspiration for using tea? One of the tastier dishes I made last year was a Punjabi dish called Chole Bhature, which also features a legume (chickpeas) boiled with tea bags!
Coincidentally, I made red lentil tofu tonight from a different TH-cam video. It came out well, but this video shows how other legumes can be used - and that's great! I'm now inspired to try others. Thank you!
OMG this is a game changer! How have I never heard of this before?? I'm not a vegetarian but this would be perfect for guests who don't eat meat, and also just be a good source of protein for anyone. I cook legumes a lot in stew forms or with rice but the texture gets tiring sometimes. I will definitely try this. Wonder if my stick blender will work...? Maybe not enough power to blend the beans smoothly
I did exactly this yesterday to make lentil flatbread, and the stick blender worked fine for it. Not so good was when I forgot I added garlic to the mixture so spread the finished pancake with jam. Duh!
We've done rice n lentils since my kids were young (in the 70s) as they cook in the same time - I just cooked local (& semi sprouted) black turtle beans with rice and quinoa (the last 15 minutes) - I've used fresh favas for tofu, nice to have more ideas!
I never knew I'd fangirl over a recipe... But the way you served this looks incredibly delicious and simple to do! Definitely going to show my mother and make some!
Seems like one of those things you'd almost definitely use chocolate or cookie moulds for, for the setting phase. Dinosaurs, sea shells, Christmas trees, you name it. Would add some fun texture variety, much in the same way as different styles of pasta can make some dishes "better", while essentially being the same stuff. (My first batch is going to be stars and Millenium Falcons, just because we've got a starwars chocolate mould. Seems heaps better than boring old cubes) Thankful for the food, but love the creation.
Your presentation of 3 different types and colours is so inspiring, thank you for sharing. I did the olive green lentil one in the past now I'm soaking red lentils too
Thanks so much! I'm not vegan or even vegetarian but I am looking to introduce more plant based stuff into my diet and less meat based protein. Unfortunately I hate chinese style tofu. I love lentils and peas though so I'm very excited to try this out!
Thank you so much. I used to have a big interest in tofu, but I got fibroids years ago from eating too much soy beans. This is a good way of having that in my life without having anything that contains soy.
This is actually amazing!!! I am indian and eat lots of lentils but i honestly get tired of them! I have already made this tofu three times and it is making me fall in love with lentils again!
So I gave this a try. First with peruvian beans. It did not work well. They were falling apart in the pan, so I ended up making a hash of sorts with some vegetables. Then I tried lentils and wow what a difference. Ended up shallow frying them with chili paste in strips like French fries and they were soooooo good. One of the big differences too was I seasoned the lentil tofu with garlic, salt, and pepper when making the paste. That really added to flavor and lentils seem to crisp up well in the pan unlike the beans I had used. Thank you @Hermann for inspiring this culinary experience!
We dont call these tofus in China, we call them cold cubes/noodles/powder, since we eat these starch jellies cold, usually in the shape of noodles or sheets. These are popular in southern provinces of China.
But that “starch jelly” is pure starch right! It is transparent not the color of the green bean which means all the protein and fiber was removed right?
@adityarajan592 No, mature soybeans are white. That's why tofu and other soy products are white. It does have protein and fiber, but of course, can't hold a candle agaisnt meat in this nor the flavor department. Still nice to have once in a while :D
as a ND person with a lot of sensory and texture issues who is trying to shift towards a more vegan friendly diet, this makes me so insanely happy, thank you!
Thank you so much for this recipe to make tofu with beans. I made tofu from green beans yesterday after watching your video, this morning I had amazing tofu to eat for breakfast. Because I have thyroid and cysts, I can't eat tofu from soybeans when I am a vegetarian, now I have a solution for my diet. Thanks a lot.
That is literally mind-blowing. What is the taste like? Does the red lentil tofu taste like red lentils, and etc., etc.? As with traditional tofu, it doesn't taste like anything, until it picks up and/or soaks up whatever it is being cooked with. Your recipes for these 3 alternatives is a real keeper. Can't wait to try it.
OK, so I made the red lentil tofu yesterday, and had it for lunch and dinner, then for breakfast it is that good. I pan fried it in olive oil infused with roasted garlic until crispy. I wanted to make inari for sushi but it is too mushy to cut that thinly. So instead I made a sushi bowl, with the fried tofu, sush rice, and veggies like carrots, asparagus, and cucumber. For the sauce I put some balsamic, soy sauce, and tahini. For spices, I put salt with chili flakes, roasted pine nuts, and sesame seeds. The bomb!
I've done this before with red lentils but because of Hermann I gave green split peas a try and it 100% works. I also ventured into using black beans, which was more work but the colour was amazing. A whole world of possibilities has opened up- thanks, Hermann!
Wow this is incredible. I was looking for alternatives for regular soybeans Tofu and this recipe looks very promising. Also when you we’re cooking the liquid in the pan, it looked like green mashed potatoes. I wonder if it could be used as a side dish at that stage before it’s chilled. Thank you for the recipe and comprehensive lesson that came with it. 👍❤
🥳🙌🏾This is one of the best videos ive seen. Simple, easy, I dont need special products to complete and not abunch of annoying ads and products pushed on me😂🤣❤❤❤
I've developed a recent addiction to red lentils and chickpeas and YT recommended this to me today. Friggin awesome, thanks for sharing. That's a banging sauce as well, I have somethinf similar for my cucumber salas
Will try! Used to make many legume soups. Sooo, this looks like making soup with dried beans, but using less water, so that it can congeal. Also, remember to cook for at least 20 minutes, to make the beans edible and to cook out any naturally occurring toxins!
I semi-sprout larger beans (soak overnight, then rinse and drain at least another day) and add chopped kombu to increase nutrients and enzymes - and start with OG to avoid added toxins .... Locally grown beans when I can (fresher, so they cook faster, as they contain more moisture)
A South Indian curry was literally what I was thinking as you said, "an Indian inspired curry" 😆 ..I had no idea legumes would firm-up like that. It's a great idea. Thanks for this video.
I loved this recipe! True genius lies in semplicity! I started from the original version from the video and quickly moved into making my own adaptations. Being from Florence inspired me to use local herbs and spices... I also made gnocchi from it! I would also recommend using Italian spices and cutting the tofu into chunky chips! For some "fast food" with a vegan burger. Thank you! I love your videos ❤🎉😘
Had to do two takes (I really believed I could make canned chickpeas work - alas, science prevailed), but the second batch turned out really well. A great way to use some extra red lentils, and the gingery dish you recommended for a quick use of the tofu was delicious.
@@shaniqua2660 I blended the canned beans and then cooked them and they just turned into a paste, but wouldn't set even when I left it in the glass pan longer. When I soaked them raw (used red lentils the second time because I had them on hand), they got that almost gelatinous stickiness and then solidified into a proper block that I could cut/fry etc
this is wonderful ! :) As a regular lentil consumer I needed this in my life, I just need to know if this can be stored, for how long and at what temp :). thanks again for this new way to see lentils !
I have made it into a small "loaf" [using a larger amount of legumes] and just sliced off what I needed to saute/fry for that meal.... It kept well covered in the refrigerator for a week at least.
One more step and it turns into amazing crispy snack. Cut it into thin slices and put in the oven with convection for 15 minutes - absolutely delicious! Thank you!
Thank you for sharing! This is very cool. I was worried that you would use a thickening agent, so I am glad that you did not, understanding that legumes have starch. I did not know that. I am curious about the taste and texture. I trust that this concept with catch on and I hope to see others trying it and sharing their thoughts. I have bitten legumes raw or after they have been soaked and did not like the taste, probably due to the toxin you mentioned, so I am curious how the taste changes after the boiling period and if the tofu tastes similar to the legumes in their boiled state. Again, very cool video. I had no idea this could be done.
Lovely tutorial - it's great to use beans you like! I love lentils, and this will be great to try! The red dal lentils are available in a big from Costco, and I was just thinking it was time to get some for winter. If you have access to locally grown organic beans, they often cook more quickly, as they are fresher and contain more moisture! I often semi-sprout larger beans before cooking (soak overnight, then rinse and drain several times, at least a day) which increases vitamins and enzymes and makes them more easy to digest. I add a piece of kombu (seaweed)... Fava beans are another option - and can be used fresh for a bright green tofu! Magnesium chloride is generally used as the colagulant for Chinese style tofu, and is another option to try (I have unscented 'dead sea salts' as an option for soaking)
Thats very cool, Ill make for sure thank you! I make falafel out of many types of grain. This video gave me a lot of new ideas :) Here in Brazil there´s a recipee with black eyed peas, very similar to falafel (its called "acaraje"). Only think about acaraje makes me mouth watering, It´s something everybody should try at least one time in life. I recomend this chanel to study the brazilian acaraje because is a very delicious cousin of falafel.
I tried this recipe for the first time with green peas and the result was incredible!! So delicious!! Easy and cheap to prepare!! I'll try with lentils and chickpeas next time! Thanks a lot Hermann for this wonderful recipe!
Lovely! I'm trying to reduce my soy intake and this is the perfect solution! Thanks for sharing! How long can the uncooked tofu block stay in the fridge?
What I love about your tutorials is that you don't spend 30 seconds of the video chopping up a single type of vegetable to slow music thus making the entire tutorial unbearable to watch like most "cooking" tutorials on YT. Thank you for just cutting to the chase! (No pun intended! ) 😂❤ Can't wait to try this with a french marbled lentil heirloom I have! 😊
I just get my first red lentils tofu. it's delicious, so tasty and I look forward to try green peas, green lentils and green been soia. Excellent receipts, thank you so much!!
Thank you! Oh it's so diverse! The world of legumes alone. Tofu is only the beginning, there's so many different things that can be made with a similar method.
@@BakingHermann In some parts of Italy we cook in salted water chickpea flour, then deep fry the rectangular chunks (2cm×4cm) and it's a great appetizer for aperitivo. In Genoa we call it panissa.
@@BakingHermann There are many vegetarian recepies in the Mediterranean tradition that can be "veganized" pretty easy and others are purely streight vegan. Also, orthodox fast a lot and go from omnivourous to vegetarian and vegan periodically and there are some great traditional recepies out there from eastern Europe. Just saying... I find it sad when I see most vegan channels turning mostly to Asian cousine as if there was nothing else out there. That said, I Iike how yours is starting out.
This is such a delicious easy recipe!! I added soya sauce and sriracha to the water before blending (red lentils) and the texture was still perfect and it tasted so good
its not much different then just adding the legume as it is to it though, since the way he prepares them does not seperate fiber, starch and protein from echother, a bit of a different form for way more work, but its still nice ^^
@@SingingSealRiana true, but you can flavour it by adding spices and aromatics to the paste before cooking it. Plus it’s a fun way to add a different texture to legumes.
@@BakingHermann that's true, through you can put the flavor around the beans otherwise. But mosy it behaves differently when cooked, like browning and crisping up at the surface that then takes on sauces differently. But it's own taste and nutritional value are pretty unchanged. So I would think about where that difference gets utalised best so the effort is worth it and where I would just use the legumes as it is for practicalities sake ^^ The cubes sure are pretty to look at with their colors ^^
I made the red lentil version last night, cut some strips off for a taste test today, fried them till browned then threw in a hand full of mushrooms, a pinch of ginger and garlic powder and a splash of soy sauce. It works brilliantly. Thankyou so much
Seems nice im gonna try that this week, have you consider flavouring your tofu directly, like adding mushroom, herbs, spice directly in the blender before cooking the paste ?
Being unfermented it's not technically tofu but something I know as "pease pudding". Still delicious and yes, you can treat it exactly like firm tofu :)
It either does not work with pinto beans or I did something very wrong. I was able to get it done easily with other legumes, but when I tired pinto beans I cooked. . . and cooked. . . and stirred. . . and stirred, literally for hours. I still got mush instead of a springy gel when set. In fact, it was dry and cracked on the top and mush on the inside. lentils worked, yellow peas, chick peas. . . Just not Pinto beans, no matter how long I cook it. I've tried a few times now because pinto beans are very cheap.
Im not even vegan, just trying to reduce my meat intake per week but i would definitely try the olive lentil one with a little bit of rice, veggies and tomato sauce 😋
Wow!!! Can't wait to try this 1- whenever i overcook lentils and it turns mushy, i just form them into cakes. Curious to see how different this will be. 2- i wanted to try grinding down lentils to make noodles, but this looks a lot simpler
Hey ! Thank for the recipe, looking forward to try. Here in Brittany we eat a lot of a very nutrious seed, the buckwheat. It's not a fabacae. Have you tried to make tofu with it ? Thanks again !
@@maried3955 I tried with chickpeas and it was a failure. It's more like puree than tofu, doesn't stay in cubes at all and stick to the plate even with a lot of oil. So I'm hesitant to try with buckwheat...
You have added a brand new and incredibly delicious food item to my recipes! I did not know that one could make home-made tofu without machinery and hard-to-find ngredients!
My mind is blown. I've watched a lot of how to make tofu vids and they all require a tofu press or tofu making block, straining, etc. This is amazing! Can you please link the square glass container you made the tofu in, or say what size it is? Thank you!
Thrift store are great options for finding small baking dishes - and someone suggested pressing the plate into silicone molds, which come in various fun shapes
Never been a fan of tofu as I always found it weird and tasteless but after this video I'm going to try this out and see what kind of flavors this will have! Great video!
Curious to hear what you think! You might like the flavoured chickpea tofu I made in this video: th-cam.com/video/L4q6SLymz04/w-d-xo.html That way you can spice it up a little 😉
I dont like the texture or flavor of soy tofu either (plus am not supposed to eat it) i really enjoyed this. The texture wasnt an issue and the flavor was great
Hi, the receipt is incredible and I can't wait to try it! but just to mention for those focusing on health that real tofu is fermented that's mean has probiotics.
Old world legumes are very safe - new world legumes are those needing extra caution! And here was finally a video that makes me make my own (Burmese) style tofu - I think the texture is nicer than the Chinese style tofu. Marinated and fried this makes a much more child friendly sandwich, which is pretty essential to uncles like me 😄
Old world legumes can be quite toxic too, even more so than new world ones, like some of the species in the genus Lathyrus, containing a neurotoxin that cant even be inactivated by heat. Also, fava beans can trigger red cell breakdown in people with glucose-6-phosphate dehydrogenase deficiency, which affects roughly 5 % of the world population, being thus the most common enzyme deficiency (unless we count lactose intolerance as an enzyme deficiency)
@@carlosbarragan2223 yes, already been intoxicated by red beans that was not enough cooked, and I tell you that it can get very bad with only 10 beans!
Hello Hermann! I recently discovered your channel through the shorts, and I really enjoy your content! I appreciate the way you break down the culinary science in such a fun way. Now I have a question considering your legume-based tofu: Do you think that it is possible to make the tofu using a combination of 2 or the 3 legumes at once? I ran out of red lentils but i have enough lentils if I combine the grean and red together 😅 Anyway thank you for the recipe! Keep thriving 😊
My first batch looked hideous, but it was sooo good it is now part of my routine cooking. I even used some to make bread free french toast and it was mind blowing (not vegan). I can't wait to get more proficient with this. Thank you so much!
Update: it was delicious! And the texture I got was great! However .... I don't know if it's because I did brown lentils, didn't use a strainer just used my hands to do my best (working with what I got), but it definitely was not exactly like yours, I also think I got nervous and over cooked them? (It was speckled and the texture I don't think was exactly the same.) But either way. It was soooo easy and delicious!! Will be doing it again!! Thank you soo much.
Thank you for the video. Just made red lentils tofu. In the blender with the cleaned and overnight soaked lentils, I added whole mushrooms, a jalapeño pepper, mushroom seasoning, onion powder, chicken seasoning herbs, garlic powder, black pepper, diced garlic, spoonful of coconut oil, MSG and curry powder. Hopefully there will be some left to bread and fry for buffalo wings.
I was so shocked by how easy this was and how amazing it is and how it has become a staple in my fridge, I made the red lentil one and I cannot believe I am only finding out about this now after so many years as a vegetarian. I have flavoured it in so many ways and the texture is so great when it it is sliced and fried up with some seasoning on the outside, I even made it into faux bacon bits the other day and it was just amazing, I love it, just do it anyone who hasn't.
❤ THIS is the most helpful video I have seen in months! Absolutely incredible. I have problems with appetite and eating, I don’t like to eat legumes like you would eat normal and I don’t like the tofu you get in stores. This might be THE solution to me to get a more healthy diet plus this looks like I can try a variety of different dishes with it. Big Thank you
That's beautiful but as I always think about the sustainability factor and health, I do not use teflon or any non-stick cooking aapratus. Could you do the same recipe in a tradition cast iron or so pot and show how to go about with that? Especially I reckon that Burmese did not have any non-stick equipment years ago! :) Many thanks und Gruß aus Frankfurt.
I tried this and it turned out really well!! Thanks for the recipe! ❤️❤️
Awesome! Glad you liked it ☺
Hola necesito traducción al español
@@mirtaleticiamarmo5869 Puedes hacer click en la ruedita que está justo al lado del botón CC, picarle a la tercera opción ("Subtitles/CC"), picarle a "Auto-translate" y escoger "Spanish". Espero que te haya ayudado
@@BakingHermannhi, how long can I keep them fresh? Should I keep them in fridge
@@BakingHermann
Instead of toxic legumes, better chunks of meat. Also less consumption of energy for cooking, therefore more ecological.
In hunan china we actually make legume tofu into noodles by peel the 'tofu' using a peeler. Usually mung bean is used. Thanks for sharing :)
After you make the tofu peeling noodles, do you boil them in water, like regular noodles? Do you let air dry first, then boil them? Would you explain the process, please? Thank you!
I would also love some more details about this (or the name of the dish to look up) thank you!!! :)
That’s awesome! Thanks for sharing this tradition.
@AlpenTree I think the traditional method is served as cold noodles. So without further cooking. And I'm not sure if the noodles will disintegrate in boiling water but I'm sure stir fry would be okay! Something new to experiment 😊
It's actually slightly different as the noodle method will require water in the legume mix to make the texture more silky.
I am not vegan but, I do find a lot of the creative ways in which vegans get their plant-based protein utterly fascinating. I think they have a lot to contribute to the culinary arts.
you are so right 💚
I have already tried this recipe with olive green lentil and made az asian inspired dish with it. Awesome,delicious and easy to make ☺
I am neither vegan,but love eating different kind of foods to not get bored of anything :)
For Koreans and Japanese, tofu is one where starch is removed by adding alkaline solution to protein and filtering out starch. This recipe, just boiled leagume paste is called ang-gum which is usually eaten sweet.
Yeah the recipe in the video is not tofu. He just made really thick bean paste.
To make tofu you would need to strain the liquid after blending it to get "bean milk" along with a bunch of bean pomace, consisting of fibre and starch as waste product (this is traditionally made into something like falafel or baked into bread but on the industrial scale they just use it as animal feed). Then you boil the milk and add an alkali or acid to the milk to coagulate it, exactly the same way you make cheese but with a chemical coagulant instead of a biological coagulant (rennet). After coagulating the bean curds are strained out and formed into blocks, and that is soft tofu. Then to get firmer tofu you need to press it, also the same as cheese.
The reason why soybeans are used to make tofu is because only soy milk has enough protein content to coagulate into curds. Although I think chickpeas might also work but chickpeas taste great already (unlike soybeans which are barely edible without some sort of processing) so why bother?
@@FakeGuthix01 there's a youtuber (mary's test kitchen) who makes tofu from other beans etc with the "proper" tofu process. results seem to vary.
@@FakeGuthix01how would you seperate the starches from the blended juice?
@@daviddemmers130 There's going to be some starch dissolved in the liquid and that's fine, but when you are grinding up raw soybeans, the starches tend to stay together in the pomace while the proteins are kinda squeezed out of the cells. It's similar to how when you mash beer you get the sugar to dissolve in the wort but the starches stay in the bits of solid grain that are strained out.
@@FakeGuthix01 In the video he says a few times that this is Burmese style tofu, not Chinese style. He also mentions the difference between the two styles in the video itself, and if you look it up, this is indeed one way to make Burmese tofu, which is honestly pretty much like Panisse.
Another thing I appreciate about your video quality is that you don't waste time on dragging out the obvious in each step like a lot of other people do. You get straight to the point and kept my interest.
Yeah, I don't need some scientific explanation, I just want food
It sure was entertaining
Oh when people chop onions😂
Beautiful recipe. Appreciate that you highlighted the need for diverse crops for a healthy ecosystem. So I want to add here that the water that you strain out after soaking the legumes overnight, on the next morning, should be used to water the plants. You not only save water but its also a free liquid fertiliser. Also wash the soaked legumes with clean twice before grinding, tofu will taste better and spare you the bloating.
I do the opposite-wash thoroughly (at least 3-4 times), soak, strain, use-NO RINSING after soaking, for me. This eliminates 95% of after-gas. Before I learned this, I couldn’t eat beans due to bad after-gas. And yes, use strained water on plants…
I’ve made these 3 times already. If you cover them in corn starch before frying they are AMAZING. Without the corn starch they are still really good but the crispyness the corn starch adds is so good.
Good tip
how's sweet potato starch?
What's the texture like after frying? Is it soft? Spongy? Firm? Genuinely curious 🙂
I used Arrowroot for the same effect.
Would be good for people who can't do corn or want to stay away from GMOs and don't know the source of the corn.
Corn starch + fry twice is how I often do tofu, and it is so crunchy and good. Sometimes I’ll add a little soy sauce or salt to the corn starch, which is delicious.
In Karnataka and Maharashtra India, we do the same dish with chickpea flour or chick pea grains soaking then sun dried and after milling, get flour.
we prepare this dish with that flour as same and we never call it as tofu, we call it as Junka .... and it's very tasty
Wow so you can just soak bedpan in water & treat it the same way? I would never have thought of that and cannot wait to try it. Thanks
This preparation is similar to the French recipe known as Panisse, made with chickpeas. In that process the paste is made by using a ground flour made from the legume which is whisked into boiling water and contains all the flavorings (and salt) that you desire. The restaurant I worked in, we built a flavor base with melted onions, garlic, and pepper flake. The resulting "tofu" we deep-fried and served with a winter squash ketchup and called it Chickpea Fries.
Another interesting "all-legume" preparation often overlooked is similar to Falafel. I've often made "Falafel" using black beans seasoned with chiles and spices, served on tortillas. Mix creme fraiche with salsa fresca for added fusion flair. There are so many cross-cultural fusions possible when you consider all the different things legumes can do.
Oh, my Italian ex-boyfriend made something like that. It is traditional to Liguria, where they use a lot of chickpeas.
@@SIC647 The finished product with legumes vaguely reminds me of polenta.
@@SIC647 Fainá (farinata, in Italian) is very popular in Argentina, usually accompanying pizza
In England, it's "pease porridge" like in the old nursery rhyme. I've made it recently in an Instant Pot (pressure cooker) then let it set in a silicone bread pan, sliced & fried it as suggested in the recipe.
@@kathydurow6814 please let me know how you cooked it in the instant pot. Sounds like it may be a lot easier than standing there stirring in in the frypan...
Boy! Why didn't I see this guy and the channel before!? He's probably one of the best chefs and presenters I have seen in the recent past. Superb.
I am allergic to soy, so I’ve never been able to enjoy tofu. I didn’t know this was possible. I can’t wait to try it!
If you want to try soy sauce, some Japanese stores have it made out of Fava beans instead of soy - it's called soramame shoyu. There are also some places like shared cultures that makes shoyu out of different legumes and grains.
@butwhymalemodels6368 I don't know if Casey is also allergic to Fava beans (my husband is allergic to soy AND Fava beans unfortunately) and if he is, coconut aminos are another soy-free alternative. They aren't as salty as soy sauce, though
Lol "enjoy tofu", that's an oxymoron. You are really not missing anything. It tastes exactly like nothing. It's versatile, as in it keeps shape and tastes exaxtly like what taste you give it to via spices/sauce/meat/etc.
What you ARE missing out though is tempeh. Tempeh is amazing
@@rambunctiousvegetable i absolutely reserve my right to yuck your yum
I love fried tofu with sweet chili sauce 🤤 I crave it 😆 I've tried the sauce on other stuff and it's not as good as on tofu
This is actually very good.
I usually make a bit batch and pour it into a banana bread mold, then cut it in thin slices, freeze flat and store in a bag. You then have your ready fix when you need something to throw in a sandwich. Just take out a couple of slices and fry them.
You can also add herbs and spices while cooking or before you pour it into the mold (curry, rosemary and sage, onion, garlic etc.). You then have several flavours to pick from. My whole family likes it.
Great idea! I didn’t know they freeze so well, thanks for mentioning
I was thinking of making patties to serve on buns. I like my lentil patties but the texture is mushier than we like. This seems like a solution.
@@motophone8794 It's a good idea. You'll need more room in the fridge to let it harden though.
I don't know about the "mushiness", this is a bit like polenta I think, a bit softer and not gritty, if it makes sense 😅
@@elisa6212 I think it's at least firmer than my usual lentil patties.
@@motophone8794 I usually add some breadcrumbs when my patties turn too soft. Either to the mix or outside to make them crispy (usually both 😜). Hope it helps!
With every legume I boil, I boil until it foams and discard that water and re rinse the beans. That ,along with a good soak never hurts the flavor or makes me into a natural methane producer. No gas.
Great video👍
I do the same! But I don't see how it could work here; unless I parboil BEFORE grinding?😊
I love the yellow split peas. My dad used them. Milder in flavor. Great for pea soup. I haven’t used green for decades. Winter looks like it’s going to be tasty 😊
Oh yes, always have a batch of those around! They should work really well for this 👏
So this video totally just explained why my split pea soup keeps turning solid after I make a fresh batch. Was confusing, but I'd just add water and end up with more soup. Not a bad deal. Now I realize I can do so much more with it than just soup! Brilliant!
Mary's Test Kitchen made raw pumpkin seed tofu and raw peanut tofu, and i think she said they were really good, but she does it the long way to take out as much starch as possible, but it's good to see a much shorter way of doing this...Thank you...☀
Interesting! Will check it out!
I especially like this way because its the whole plant AND for some reason tofu went from 0.99$ at my local store to 3.99$ so making this with no waste products is a great way to save money.
I wonder how it will do in soups after pan frying
@@BakingHermann kindly try to do coconut tofu .
i was wondering the same thing
I made red lentil tofu (short soaking time) today, soaked in yesterday’s Earl Grey and blended with most of the soaking liquid. Served fried, with your dip and with noodles boiled in broth, furikake and sesame seeds. Excellent!
What was your inspiration for using tea? One of the tastier dishes I made last year was a Punjabi dish called Chole Bhature, which also features a legume (chickpeas) boiled with tea bags!
I think I saw it on bake-off a few times, and I happened to have it on hand, so why not use it instead of waste it? @@fdsaa
😮GAS!!🥺
Coincidentally, I made red lentil tofu tonight from a different TH-cam video. It came out well, but this video shows how other legumes can be used - and that's great! I'm now inspired to try others. Thank you!
OMG this is a game changer! How have I never heard of this before?? I'm not a vegetarian but this would be perfect for guests who don't eat meat, and also just be a good source of protein for anyone. I cook legumes a lot in stew forms or with rice but the texture gets tiring sometimes. I will definitely try this. Wonder if my stick blender will work...? Maybe not enough power to blend the beans smoothly
I did exactly this yesterday to make lentil flatbread, and the stick blender worked fine for it. Not so good was when I forgot I added garlic to the mixture so spread the finished pancake with jam. Duh!
We've done rice n lentils since my kids were young (in the 70s) as they cook in the same time - I just cooked local (& semi sprouted) black turtle beans with rice and quinoa (the last 15 minutes) -
I've used fresh favas for tofu, nice to have more ideas!
The stick blender can work depending on the power of the stick blender. I can do it with my Braun which is 400-600 watt.
I never knew I'd fangirl over a recipe... But the way you served this looks incredibly delicious and simple to do! Definitely going to show my mother and make some!
Seems like one of those things you'd almost definitely use chocolate or cookie moulds for, for the setting phase. Dinosaurs, sea shells, Christmas trees, you name it. Would add some fun texture variety, much in the same way as different styles of pasta can make some dishes "better", while essentially being the same stuff.
(My first batch is going to be stars and Millenium Falcons, just because we've got a starwars chocolate mould. Seems heaps better than boring old cubes)
Thankful for the food, but love the creation.
I love this idea! ❤
Great suggestion. That's the way to get my daughter to eat legumes!
Your presentation of 3 different types and colours is so inspiring, thank you for sharing. I did the olive green lentil one in the past now I'm soaking red lentils too
Oh wonderful! That’s one of my favourite ones to make.
Thanks so much! I'm not vegan or even vegetarian but I am looking to introduce more plant based stuff into my diet and less meat based protein. Unfortunately I hate chinese style tofu. I love lentils and peas though so I'm very excited to try this out!
did you try it ? :)
Thank you so much. I used to have a big interest in tofu, but I got fibroids years ago from eating too much soy beans. This is a good way of having that in my life without having anything that contains soy.
By the way, I had surgery that removes all of the fibroids, so I’m fibroid free.
Awesome! Hope you like it!
how did you figure out it was from the beans?
in my case my source of soy was high and it was limited. can be the same for them @@christianchung9412
And coconut aminos are a soy-free option for the sauce at the end.
This is actually amazing!!! I am indian and eat lots of lentils but i honestly get tired of them! I have already made this tofu three times and it is making me fall in love with lentils again!
So I gave this a try. First with peruvian beans. It did not work well. They were falling apart in the pan, so I ended up making a hash of sorts with some vegetables. Then I tried lentils and wow what a difference. Ended up shallow frying them with chili paste in strips like French fries and they were soooooo good. One of the big differences too was I seasoned the lentil tofu with garlic, salt, and pepper when making the paste. That really added to flavor and lentils seem to crisp up well in the pan unlike the beans I had used. Thank you @Hermann for inspiring this culinary experience!
^this!! You’ve got to flavour the lentils when it’s a paste because it doesn’t seem to take marinade well
We dont call these tofus in China, we call them cold cubes/noodles/powder, since we eat these starch jellies cold, usually in the shape of noodles or sheets. These are popular in southern provinces of China.
But that “starch jelly” is pure starch right! It is transparent not the color of the green bean which means all the protein and fiber was removed right?
@adityarajan592 No, mature soybeans are white. That's why tofu and other soy products are white. It does have protein and fiber, but of course, can't hold a candle agaisnt meat in this nor the flavor department. Still nice to have once in a while :D
as a ND person with a lot of sensory and texture issues who is trying to shift towards a more vegan friendly diet, this makes me so insanely happy, thank you!
I am also from North Dakota :D
(joking, I know you mean neurodivergent, I am also ✨)
ND vegan let's go!
I literally made the green pea tofu (once prepped of course) tonight for dinner, and my partner and I loved it!
Thank you so much for this recipe to make tofu with beans. I made tofu from green beans yesterday after watching your video, this morning I had amazing tofu to eat for breakfast. Because I have thyroid and cysts, I can't eat tofu from soybeans when I am a vegetarian, now I have a solution for my diet. Thanks a lot.
That is literally mind-blowing. What is the taste like? Does the red lentil tofu taste like red lentils, and etc., etc.? As with traditional tofu, it doesn't taste like anything, until it picks up and/or soaks up whatever it is being cooked with. Your recipes for these 3 alternatives is a real keeper. Can't wait to try it.
Exactly, it takes like the essence of that legume, but you can also easily flavour it by adding spices or aromatics to the blender
Tofu does have taste, it taste like soy bean.
You "flavor" it by the spices/herbs you add: Onion granules, garlic granules, chili powder, cumin etc. etc.
OK, so I made the red lentil tofu yesterday, and had it for lunch and dinner, then for breakfast it is that good. I pan fried it in olive oil infused with roasted garlic until crispy. I wanted to make inari for sushi but it is too mushy to cut that thinly. So instead I made a sushi bowl, with the fried tofu, sush rice, and veggies like carrots, asparagus, and cucumber. For the sauce I put some balsamic, soy sauce, and tahini. For spices, I put salt with chili flakes, roasted pine nuts, and sesame seeds. The bomb!
I love this! I have so many lentils, beans, and peas currently in my kitchen. I am very excited to try making these.
I've done this before with red lentils but because of Hermann I gave green split peas a try and it 100% works. I also ventured into using black beans, which was more work but the colour was amazing. A whole world of possibilities has opened up- thanks, Hermann!
Wow this is incredible. I was looking for alternatives for regular soybeans Tofu and this recipe looks very promising. Also when you we’re cooking the liquid in the pan, it looked like green mashed potatoes. I wonder if it could be used as a side dish at that stage before it’s chilled. Thank you for the recipe and comprehensive lesson that came with it. 👍❤
🥳🙌🏾This is one of the best videos ive seen. Simple, easy, I dont need special products to complete and not abunch of annoying ads and products pushed on me😂🤣❤❤❤
Can't wait to try it! Also, loving the environmental info in the video!
Thanks for noticing 💪
I've developed a recent addiction to red lentils and chickpeas and YT recommended this to me today.
Friggin awesome, thanks for sharing. That's a banging sauce as well, I have somethinf similar for my cucumber salas
Will try! Used to make many legume soups. Sooo, this looks like making soup with dried beans, but using less water, so that it can congeal. Also, remember to cook for at least 20 minutes, to make the beans edible and to cook out any naturally occurring toxins!
I semi-sprout larger beans (soak overnight, then rinse and drain at least another day) and add chopped kombu to increase nutrients and enzymes - and start with OG to avoid added toxins ....
Locally grown beans when I can (fresher, so they cook faster, as they contain more moisture)
I appreciate you talking about the importance of consuming a variety of foods!!
A South Indian curry was literally what I was thinking as you said, "an Indian inspired curry" 😆 ..I had no idea legumes would firm-up like that. It's a great idea. Thanks for this video.
this is amaaaazing. soy is imported and has quite a big footprint for most countries, I didn't know you could make tofu with other legumes.
Thank you, Hermann, this was lovely to see and learn from. I'll be experimenting with these a lot! 🤗
Awesome, let me know how you’re getting on!
I loved this recipe! True genius lies in semplicity! I started from the original version from the video and quickly moved into making my own adaptations. Being from Florence inspired me to use local herbs and spices... I also made gnocchi from it!
I would also recommend using Italian spices and cutting the tofu into chunky chips! For some "fast food" with a vegan burger. Thank you! I love your videos ❤🎉😘
Had to do two takes (I really believed I could make canned chickpeas work - alas, science prevailed), but the second batch turned out really well. A great way to use some extra red lentils, and the gingery dish you recommended for a quick use of the tofu was delicious.
Thanks for taking the hit. Did the tinned beans just not hold together at all during the cooking process? Or did you just blend without cooking?
@@shaniqua2660 I blended the canned beans and then cooked them and they just turned into a paste, but wouldn't set even when I left it in the glass pan longer. When I soaked them raw (used red lentils the second time because I had them on hand), they got that almost gelatinous stickiness and then solidified into a proper block that I could cut/fry etc
It's nice to see a good comment section with no weirdos. Just wholesome conversations about food.
this is wonderful ! :) As a regular lentil consumer I needed this in my life, I just need to know if this can be stored, for how long and at what temp :). thanks again for this new way to see lentils !
I have made it into a small "loaf" [using a larger amount of legumes] and just sliced off what I needed to saute/fry for that meal.... It kept well covered in the refrigerator for a week at least.
One more step and it turns into amazing crispy snack. Cut it into thin slices and put in the oven with convection for 15 minutes - absolutely delicious! Thank you!
Thank you for sharing! This is very cool. I was worried that you would use a thickening agent, so I am glad that you did not, understanding that legumes have starch. I did not know that. I am curious about the taste and texture. I trust that this concept with catch on and I hope to see others trying it and sharing their thoughts. I have bitten legumes raw or after they have been soaked and did not like the taste, probably due to the toxin you mentioned, so I am curious how the taste changes after the boiling period and if the tofu tastes similar to the legumes in their boiled state. Again, very cool video. I had no idea this could be done.
Lovely tutorial - it's great to use beans you like! I love lentils, and this will be great to try!
The red dal lentils are available in a big from Costco, and I was just thinking it was time to get some for winter.
If you have access to locally grown organic beans, they often cook more quickly, as they are fresher and contain more moisture!
I often semi-sprout larger beans before cooking (soak overnight, then rinse and drain several times, at least a day) which increases vitamins and enzymes and makes them more easy to digest. I add a piece of kombu (seaweed)...
Fava beans are another option - and can be used fresh for a bright green tofu!
Magnesium chloride is generally used as the colagulant for Chinese style tofu, and is another option to try (I have unscented 'dead sea salts' as an option for soaking)
Thats very cool, Ill make for sure thank you! I make falafel out of many types of grain. This video gave me a lot of new ideas :) Here in Brazil there´s a recipee with black eyed peas, very similar to falafel (its called "acaraje"). Only think about acaraje makes me mouth watering, It´s something everybody should try at least one time in life. I recomend this chanel to study the brazilian acaraje because is a very delicious cousin of falafel.
I tried this recipe for the first time with green peas and the result was incredible!! So delicious!! Easy and cheap to prepare!! I'll try with lentils and chickpeas next time! Thanks a lot Hermann for this wonderful recipe!
Lovely! I'm trying to reduce my soy intake and this is the perfect solution! Thanks for sharing! How long can the uncooked tofu block stay in the fridge?
I’d keep it for max 2-3 days
Aaaaaah I love that u include the chemistry behind them ❤️❤️❤️❤️❤️❤️ very great learning experience from all of ur videos
What I love about your tutorials is that you don't spend 30 seconds of the video chopping up a single type of vegetable to slow music thus making the entire tutorial unbearable to watch like most "cooking" tutorials on YT. Thank you for just cutting to the chase! (No pun intended! ) 😂❤ Can't wait to try this with a french marbled lentil heirloom I have! 😊
I just get my first red lentils tofu. it's delicious, so tasty and I look forward to try green peas, green lentils and green been soia. Excellent receipts, thank you so much!!
This is so creative! Love how diverse vegan food can be
Thank you! Oh it's so diverse! The world of legumes alone. Tofu is only the beginning, there's so many different things that can be made with a similar method.
Incredible isn't it 🙂 Looking forward to more videos and info! I love expanding my knowledge
@@BakingHermann In some parts of Italy we cook in salted water chickpea flour, then deep fry the rectangular chunks (2cm×4cm) and it's a great appetizer for aperitivo. In Genoa we call it panissa.
@@daniby9894 love that! I’ve tasted panelle in Sicily, which is also very similar!
@@BakingHermann There are many vegetarian recepies in the Mediterranean tradition that can be "veganized" pretty easy and others are purely streight vegan. Also, orthodox fast a lot and go from omnivourous to vegetarian and vegan periodically and there are some great traditional recepies out there from eastern Europe. Just saying... I find it sad when I see most vegan channels turning mostly to Asian cousine as if there was nothing else out there. That said, I Iike how yours is starting out.
This is such a delicious easy recipe!! I added soya sauce and sriracha to the water before blending (red lentils) and the texture was still perfect and it tasted so good
So colorful! This type of tofu would be a great protein in a salad.
Absolutely! Adds a fun texture to your salad 👏
its not much different then just adding the legume as it is to it though, since the way he prepares them does not seperate fiber, starch and protein from echother, a bit of a different form for way more work, but its still nice ^^
@@SingingSealRiana true, but you can flavour it by adding spices and aromatics to the paste before cooking it. Plus it’s a fun way to add a different texture to legumes.
@@BakingHermann that's true, through you can put the flavor around the beans otherwise. But mosy it behaves differently when cooked, like browning and crisping up at the surface that then takes on sauces differently. But it's own taste and nutritional value are pretty unchanged. So I would think about where that difference gets utalised best so the effort is worth it and where I would just use the legumes as it is for practicalities sake ^^
The cubes sure are pretty to look at with their colors ^^
I made the red lentil version last night, cut some strips off for a taste test today, fried them till browned then threw in a hand full of mushrooms, a pinch of ginger and garlic powder and a splash of soy sauce. It works brilliantly. Thankyou so much
I have tried it now sprinkled with smoked paprika and fried like hallloumi, delicious
Seems nice im gonna try that this week, have you consider flavouring your tofu directly, like adding mushroom, herbs, spice directly in the blender before cooking the paste ?
Fusion cooking, sweet to see this video! Simple directions, straight to the point, super delicious and nutritious. Thanks, man
Being unfermented it's not technically tofu but something I know as "pease pudding". Still delicious and yes, you can treat it exactly like firm tofu :)
tofu is not fermented at all
Tempeh is fermented but not tofu
Pease porridge!! Of course!
Wow, wow!!! I had tried it only with chickpeas, but I never imagined it could work with other leguminous species. BIG thanks!!!
It's a very similar technique to what is used when making bean paste for mooncakes.
I LOVE that you're explaining why and how it works
It either does not work with pinto beans or I did something very wrong. I was able to get it done easily with other legumes, but when I tired pinto beans I cooked. . . and cooked. . . and stirred. . . and stirred, literally for hours.
I still got mush instead of a springy gel when set. In fact, it was dry and cracked on the top and mush on the inside.
lentils worked, yellow peas, chick peas. . . Just not Pinto beans, no matter how long I cook it. I've tried a few times now because pinto beans are very cheap.
U got a new subscriber . Humility and knowledge and simplicity packed in one . Gud 1 bro
Im not even vegan, just trying to reduce my meat intake per week but i would definitely try the olive lentil one with a little bit of rice, veggies and tomato sauce 😋
I can't wait to try these! I used to think that by definition, an essential feature of tofu-making was fermentation.
Receita absolutamente espetacular! Eu não conhecia. Muito obrigada! 😊
Wow!!! Can't wait to try this
1- whenever i overcook lentils and it turns mushy, i just form them into cakes. Curious to see how different this will be.
2- i wanted to try grinding down lentils to make noodles, but this looks a lot simpler
I want the big vegan accounts to do this instead of the same bland soy tofu recipes every single time.
Haha I’m out here trying!
I just made it and it came out very good! Thank you for the recipe
Hey ! Thank for the recipe, looking forward to try. Here in Brittany we eat a lot of a very nutrious seed, the buckwheat. It's not a fabacae. Have you tried to make tofu with it ?
Thanks again !
Thanks for raising this. We eat a lot of buckwheat & I have no idea if it will work but theoretically it should.
Have you tried it yet?
I didn't, but i'll try tonight with chickpeas, and if it woks well I'll try witb buckwheat juste After. If you try during this Time, tell me 😉
Be adventurous in your own kitchen and try it... then let us know how it turned out!
@@maried3955 I tried with chickpeas and it was a failure. It's more like puree than tofu, doesn't stay in cubes at all and stick to the plate even with a lot of oil. So I'm hesitant to try with buckwheat...
@@malol.2572 consider using less water.
This worked really well. cooked in the air fryer and it gets a lovely crispy coating.
Thank you for sharing this, it's fun and helpful 😊
Awesome 🙏
You have added a brand new and incredibly delicious food item to my recipes! I did not know that one could make home-made tofu without machinery and hard-to-find ngredients!
My mind is blown. I've watched a lot of how to make tofu vids and they all require a tofu press or tofu making block, straining, etc. This is amazing! Can you please link the square glass container you made the tofu in, or say what size it is? Thank you!
I think he said it was a 500ml dish, hope this helps 😊
Thrift store are great options for finding small baking dishes - and someone suggested pressing the plate into silicone molds, which come in various fun shapes
Thank you for your work! A great video - not only to show a recipe, but a general way how to work with legumes.
Never been a fan of tofu as I always found it weird and tasteless but after this video I'm going to try this out and see what kind of flavors this will have! Great video!
Curious to hear what you think! You might like the flavoured chickpea tofu I made in this video: th-cam.com/video/L4q6SLymz04/w-d-xo.html That way you can spice it up a little 😉
I dont like the texture or flavor of soy tofu either (plus am not supposed to eat it) i really enjoyed this. The texture wasnt an issue and the flavor was great
Hi, the receipt is incredible and I can't wait to try it! but just to mention for those focusing on health that real tofu is fermented that's mean has probiotics.
Add your desired flavors: onion, garlic, cumin, ginger, chili powder etc. etc. etc.
Neat, always great to expand the options especially when it means you can use local produce that doesn't rely on extensive imports.
Old world legumes are very safe - new world legumes are those needing extra caution!
And here was finally a video that makes me make my own (Burmese) style tofu - I think the texture is nicer than the Chinese style tofu. Marinated and fried this makes a much more child friendly sandwich, which is pretty essential to uncles like me 😄
Old world legumes can be quite toxic too, even more so than new world ones, like some of the species in the genus Lathyrus, containing a neurotoxin that cant even be inactivated by heat. Also, fava beans can trigger red cell breakdown in people with glucose-6-phosphate dehydrogenase deficiency, which affects roughly 5 % of the world population, being thus the most common enzyme deficiency (unless we count lactose intolerance as an enzyme deficiency)
@@carlosbarragan2223 yes, already been intoxicated by red beans that was not enough cooked, and I tell you that it can get very bad with only 10 beans!
I love the variety in flavors and colors. Has someone tried peanut tofu?
And that recipe you gave toward the end is mouthwatering!
Fantastic!
I've been wondering if it's possible to make this kind of tofu out of peanuts, since they are legumes as well. Have you ever tried it?
I believe Mary's Test Kitchen has tried it, I'd give her channel a look. She actually tests out a lot of crazy tofus!
What a great comprehensive video! It's a game changer. Thank you for including the very necessary context on diversifying crops
Hello Hermann!
I recently discovered your channel through the shorts, and I really enjoy your content! I appreciate the way you break down the culinary science in such a fun way.
Now I have a question considering your legume-based tofu:
Do you think that it is possible to make the tofu using a combination of 2 or the 3 legumes at once?
I ran out of red lentils but i have enough lentils if I combine the grean and red together 😅
Anyway thank you for the recipe! Keep thriving 😊
Thanks for the kind words! Absolutely, you can mix them. In fact, that’s a great way to use up any leftover dried legumes 👏
@@BakingHermann
Thank you si much for your advice! 😊
Man I can believe you're on TH-cam too, please continue I love the recipes you teach.
He has everybody fooled! This is NOT tofu. There is no coagulant used. It's just a bean cake. 😂
He very clearly defined it as "Burmese" tofu. So you really fooled yourself.
@@Monkeyninjaghost Whatever you say monkey brain!
@@Monkeyninjaghost Keep dreaming!
My first batch looked hideous, but it was sooo good it is now part of my routine cooking. I even used some to make bread free french toast and it was mind blowing (not vegan). I can't wait to get more proficient with this. Thank you so much!
Just blended my lentils, about to give this a go! Thank you (and thank you for talking about the importance of not relying on just one crop)
Update: it was delicious! And the texture I got was great! However .... I don't know if it's because I did brown lentils, didn't use a strainer just used my hands to do my best (working with what I got), but it definitely was not exactly like yours, I also think I got nervous and over cooked them? (It was speckled and the texture I don't think was exactly the same.) But either way. It was soooo easy and delicious!! Will be doing it again!! Thank you soo much.
This is gonna change up my game, thank you for sharing! Very pleasant delivery.
Thank you for the video. Just made red lentils tofu. In the blender with the cleaned and overnight soaked lentils, I added whole mushrooms, a jalapeño pepper, mushroom seasoning, onion powder, chicken seasoning herbs, garlic powder, black pepper, diced garlic, spoonful of coconut oil, MSG and curry powder.
Hopefully there will be some left to bread and fry for buffalo wings.
I was so shocked by how easy this was and how amazing it is and how it has become a staple in my fridge, I made the red lentil one and I cannot believe I am only finding out about this now after so many years as a vegetarian. I have flavoured it in so many ways and the texture is so great when it it is sliced and fried up with some seasoning on the outside, I even made it into faux bacon bits the other day and it was just amazing, I love it, just do it anyone who hasn't.
I make my tofu like that. Works with all legumes and is so quick! By the way, your kitchen is so beautiful I’d move in right away.
Never knew that we could make tofu at home with the natural ingredients.
Thank you for this educational-cooking video.
Kudos.
This is an incredible and informative video for plant-based eating. You've earned a subscriber today.
❤ THIS is the most helpful video I have seen in months! Absolutely incredible. I have problems with appetite and eating, I don’t like to eat legumes like you would eat normal and I don’t like the tofu you get in stores. This might be THE solution to me to get a more healthy diet plus this looks like I can try a variety of different dishes with it. Big Thank you
Mind. Blown. Am SO making this! My vegan kid is gonna love it--thanks so much!
That's beautiful but as I always think about the sustainability factor and health, I do not use teflon or any non-stick cooking aapratus. Could you do the same recipe in a tradition cast iron or so pot and show how to go about with that? Especially I reckon that Burmese did not have any non-stick equipment years ago! :) Many thanks und Gruß aus Frankfurt.