I learned about them years ago when I was researching for my original tofu making adventures but never could find them near me at that time. Worth the wait 🙂@@jessicac4751
In the UK you can find fermented (perhaps ‘salted’ or ‘preserved’) black beans in most decent sized Chinese grocers at £2/lb. They’re what’s used to make ‘black bean sauce’ and they’re absolutely delicious - like a combination of marmite & chocolate?(I know that sounds awful - but it isn’t!)
I would still like to see you attempt mung bean tofu, mung beans are relatively inexpensive and we have had decent results trying mung beans. I would also like to see you try sprouted beans.
There's another black bean that might be worth a shot. Urad dal has a distinct black color, but it's related to mung, adzuki, and cowpeas. It's only got about 2/3 the protein content of soy, so there's probably going to be a substantial bit of starch to siphon off, but I suspect it might perform on par with fava beans and chickpeas.
I cannot express how useful and interesting this todu sereies is. It is most important for regenerative ag to use pre green revolution soy varieties, hopefully you can get your hands on some other old varieties of soybean and try
That would be interesting! Not quite as much protein as soybeans, but more than three time as much protein as black turtle beans, which is probably why that tofu experiment failed... Those beans let our Mary down.
Thank you, Mary, for all the work you do and the informative and very entertaining videos! Love your music, by the way. 😊 I probably won't be making black soy bean tofu; though I love regular tofu myself, we have some in our family with a soy allergy, so I've been looking for the perfect NON-soy version. There are several you've made already that look perfect for our needs. But I'm enjoying this series so much, and hope you will continue to explore all the possibilities! Again, many thanks! 👏🏻👏🏻👏🏻👏🏻👏🏻
Black soybeans! I recognized them the second you showed them beside the regular black beans. One variety of soybean grown for edamame is black when ripe and I grew some last year. I highly recommend growing your own if you are able as they have the dual purpose of both edamame and mature soybeans. Thanks for the great video!
Wow ! Would it be possible to share how you grow edamame and soy ? I live in Arizona, where most things wilt in summer and die in winter unless you take great care😂
@@geethaparasuram6338 As far as a plant goes, I didn't find them too fussy. I think the timing would depend on your area, which I am not familiar with for growing (zone 5b, MI here.) I would look up the best time to grow other shelling beans in your area and plant them then. For the edamame, harvest the pods when full but still green and fuzzy. The taste is far superior to any that you've had from a restaurant or freezer. To let them become ripe beans, allow the pods to fully mature. For eating, you can pick them any time they are mature but since I also save seed, I just let mother nature do the work and dry them on the plant. Then I lay the shelled beans out inside the house to further dry for another week or two. The variety I planted is Tankuro soybean that I purchased from Baker Creek Seeds. Good luck!
@amberl2639 Thank you ! We have the space and my husband loves growing fruits and vegetables. Apart from the weather, we compete with rabbits, birds, squirrels and occasional rats for the harvest. I am going to try this. Appreciate your reply 🙏
I made the pumpkin seed tofu and I was blown away at how rich and creamy it is. Expensive for sure, but I got pretty good yields my second time around. And worth it for the flavour difference! They practically fry themselves.
I recently made refried black soybeans. They're pretty good! I mean, they taste sweeter and a bit more vegetable-y than normal black beans, but they're both better and healthier than canned refried beans.
With the juicer have you thought about running the milk through a fine sieve before the nut bag to help remove the majority of the larger particulate? It might help prevent it from clogging up so much and reduce the overall amount of physical work you need to do.
Hello from Quebec! I'm really happy youtube now seems to be suggesting content from Canadian youtubers on subjects I'm interested in. Nice channel, love the narration!.
@@marystestkitchenand since your vegan I think minced tvp is the best filling option with some onions, Carrots and bell peppers along with some herbs like ginger, garlic, lemon juice and some spices I bet it would taste as good as the real thing
I found it interesting that the round beans also became kidney shaped after soaking. Have never seen that before. Also is there a squeezing device that would help you?
a chest suggestion, place a colander under milk bag, once bag is full and closed placeanother bowl on top with some say heavy cans in it, it might take over night to press out the milk, but it would save your hands
Hey Mary, thank you for showing us these terrific tofus made from non-conventional legumes/seeds! Do you know if it is possible to make silken tofu out of these ingredients?
If there's a sweetness and herbal taste, I wonder how it would stand up to making 'cheese' out of it? How about cake?'cheesecake', even? I would also like trying to make 'spare ribs' with it. Would you also make a vid about how you use the (whey) soybean remnants you froze, how would you use it?
Woah. I joined your adventure only recently and haven't seen you make regular soy tofu. But that's how much tofu soy makes as compared to previous episodes. No wonder farmers feed livestock with soy, its packed with protein
When you said a bit of sweetness, I immediately thought tofurky. Some tofu-turkey recipes call for a bit of sweetener. It would probably be great in a vegan seitan roast, too. I think this version looks tasty.
Seeing the green on the inside reminded me of snacking on peas when helping in my grandfather's garden. Though snacking on these would make me very sick :P Sad that the tofu wasn't black, my inner-goth's dreams were dashed lol
Alright, a couple of my interests have collided to potential bring you a decent solution. I’m disabled (and my hands are especially a problem), food is one of my special interests, I’m also an artist, and accommodation is my jam. Things called tube wringers exist for tubes of paint or toothpaste, and some of them look like little keys that you slip onto the end. However, others look like giant jaws that you clamp down on one end and then crank a handle, which forces the thing it’s clamped on to go through the rollers to extract all the inner goodness. If you look for a big tube wringer, you should be able to squeeze your nut milk bag dry with much less effort! You might even be able to find something that will have adjustable roller distances, like how pasta machines do, so you can better dial in the pressure. My hands get empathy pains every time I watch you struggle with that nut bag and I want desperately for you to find a less strenuous way that still produces ideal results!
Wait-wait-wait… I always thought douchi were regular soy beans that turned black during fermentation! I didn't realize they started off black, which makes so much more sense.
I want to give this a thumbs up but it has 666 likes and I don't want to break the halloween vibe hahahhaa. I love the color of these tofu cubes, but I'll probably stick to regular soy beans because of the price and availability. Thank you for trying it though so I don't have to wonder anymore! 😄
I've only ever bought canned black soybeans, so this was very interesting to me. Great results after all that squeezy-squeezy, Mary! Pat yourself on the back! Thanks for posting : )
I wonder if there are any other options for pressing out liquid other than the hands and the tofu press. (The hands ache and the tofu press, per other comments, is too weak.) Maybe a container with some strong net at the bottom, the bean mix in a cheesecloth in the middle, a board or such up top, and some hardware vises cupping the top and bottom to squeeze? Think handmade industrial tofu press.
The glove benefit while squeezing - is it that they help keep hands warmer or dryer or something else that makes an improvement? I've got hands that are not great for lots of pumping and am curious about anything to help that way.
2 main advantages. First, it just is easier on the hands to squeeze with gloves on. Secondly, I wash my hands between every shot. Every time the camera angle changes. So (if I remember to use them), I won't have to do that so often.
Why don't u get a commercial soybean grinder to make the milk? Ive seen some videos with them, they just put in the soaked soybeans, ine side cones out the fiber quite dry, the other comes the raw milk
Speculating a bit, but I think the sweetness comes from glycine, an amino acid. Soybeans have more glycine than other beans which can give them a mild sweetness. (soybean's scientific name is actually Glycine max, but that's apparently just a coincidence)
Ever thought of getting a manual apple juice press for soy milk? I've been contemplating buying a small one for several months now but haven't had the guts to go through with it. I feel like it might really streamline the process
I second the interest in this. Anything else that may make for an easier time on hands that is easily acquired or maybe already in the kitchen would be welcome.
@@marystestkitchen I've read someone who recommended it, and in theory it should work. I've made some tofu before and if it wasn't for all of the manual work and mess that goes with straining through the mesh bags I probably would've done it more often, so I already had been thinking about this for quite a while.
I looked at the composition of coffee beans (which aren't legumes) and they're only 8-12% protein, about a third of a soybean's protein about, and 50% carbohydrate. On paper that doesn't sound very promising.
I was struck by how much like bread cubes these looked like. (No, I don't know when if ever that would be an especially welcome thing for tofu. It's just... a thing?)
"I'm tempted to do "thing", but I won't." Don't know why, but that happening twice in this video really amused me, hehe But I had no idea black soybeans were a thing. Do you know what they're normally or traditionally used for? Certainly not making tofu commercially! But so so interesting how it was sweet. Do you know what you might do with that whey?
Black soybeans are commonly found in Korean supermarkets. They use it to make stews, seasoned braised soybeans or natto, etc. Often the soybean package is labeled simply as 'black beans'.
Can you use the tofu press to squeeze the milk out when your hands start to cramp up? I feel like I would have at least part of the squeezing be done by putting the bag in a colander and putting a plate with a weight on top of it (I don't have a tofu press).
nah the tofu press isn't strong enough. Part of the difficulty is actually the fine particles blocking up the cloth so I have to move the pulp around as I squeeze
GLASS AIR FRYER For US: amzn.to/3KIMqy4 (this is the same as mine but under a different brand name) For Canada: amzn.to/45zB0oG (when you read the reviews for this one, make sure you filter ONLY for 4L Digital since they have several models on the same listing)
🤍💛🩷😊 Hi MsTK🤚🤍 Thank Yous. Im wanting to try this. Also with a Black Bean sweet sauce , some Greens and fresh Green Onion garnish ? A Chinese dish , sweet Black Bean paste sauce and Pasta a Co- worker introduced Me to decades ago at CPKitchen. Surprisingly , I liked It. I like the pale Green Tofu Color the sweet Black Bean sauce color palette. Thinking also a Kombuchu Squash Curry with BBtofu , with wilted Watercress I think I will try to make It the quick and easiest way first ( canned and No Milking prior ) I remember when ordering Chinese food around that same time too ( Los Angeles ) I ordered the Bean Curd " entree , as referred to a Tofu dish. Another Co-worker ( at a Law Firm ) made a rrr comment about how gross that sounded , Bean Curd ". I made a caustic reactive Face of idk look. It was delicious , when We were All together eating Chinese food afterwards : ))))))))))) 🤍💛🤍
i feel like a vegan fraude, in all my years as a vegan i never knew black soy beans exist, they are so interesting and beautiful. thank you
They were harder to find until recently so I don't blame you!
@@marystestkitchenHOW DID YOU FIND OUT ABOUT THESE?! my goodness! (Yes, I'm yelling but it's a very excited yell, haha 😆)
I learned about them years ago when I was researching for my original tofu making adventures but never could find them near me at that time. Worth the wait 🙂@@jessicac4751
@@marystestkitchen that's really neat, I appreciate you sharing this with us! I love your videos and all the experiments you do!
In the UK you can find fermented (perhaps ‘salted’ or ‘preserved’) black beans in most decent sized Chinese grocers at £2/lb. They’re what’s used to make ‘black bean sauce’ and they’re absolutely delicious - like a combination of marmite & chocolate?(I know that sounds awful - but it isn’t!)
I would still like to see you attempt mung bean tofu, mung beans are relatively inexpensive and we have had decent results trying mung beans. I would also like to see you try sprouted beans.
15:45
“Black soybean tofu probably belongs at your next exotic tofu taste testing party nonetheless.” iconic!
Great video as always!
thank you so much :-)
Hopefully add some more old, pre green revolution varieties
@@marystestkitchen pppo😅😊&)$gg l lol l a a A a sew😂 I 😂skekekqqklo
There's another black bean that might be worth a shot. Urad dal has a distinct black color, but it's related to mung, adzuki, and cowpeas.
It's only got about 2/3 the protein content of soy, so there's probably going to be a substantial bit of starch to siphon off, but I suspect it might perform on par with fava beans and chickpeas.
I think you are referring to mapte beans, sometimes called black lentils.
I cannot express how useful and interesting this todu sereies is. It is most important for regenerative ag to use pre green revolution soy varieties, hopefully you can get your hands on some other old varieties of soybean and try
I hope you still try MUNG BEAN (or split mung bean) tofu! Awesome series Mary!
That would be interesting! Not quite as much protein as soybeans, but more than three time as much protein as black turtle beans, which is probably why that tofu experiment failed... Those beans let our Mary down.
Thank you, Mary, for all the work you do and the informative and very entertaining videos! Love your music, by the way. 😊 I probably won't be making black soy bean tofu; though I love regular tofu myself, we have some in our family with a soy allergy, so I've been looking for the perfect NON-soy version. There are several you've made already that look perfect for our needs. But I'm enjoying this series so much, and hope you will continue to explore all the possibilities! Again, many thanks! 👏🏻👏🏻👏🏻👏🏻👏🏻
aw thank you so much for your sweet encouragement!
@@marystestkitchen My pleasure! 😊
Black soybeans! I recognized them the second you showed them beside the regular black beans. One variety of soybean grown for edamame is black when ripe and I grew some last year. I highly recommend growing your own if you are able as they have the dual purpose of both edamame and mature soybeans. Thanks for the great video!
Wow ! Would it be possible to share how you grow edamame and soy ?
I live in Arizona, where most things wilt in summer and die in winter unless you take great care😂
@@geethaparasuram6338 As far as a plant goes, I didn't find them too fussy. I think the timing would depend on your area, which I am not familiar with for growing (zone 5b, MI here.) I would look up the best time to grow other shelling beans in your area and plant them then. For the edamame, harvest the pods when full but still green and fuzzy. The taste is far superior to any that you've had from a restaurant or freezer. To let them become ripe beans, allow the pods to fully mature. For eating, you can pick them any time they are mature but since I also save seed, I just let mother nature do the work and dry them on the plant. Then I lay the shelled beans out inside the house to further dry for another week or two. The variety I planted is Tankuro soybean that I purchased from Baker Creek Seeds. Good luck!
@amberl2639 Thank you ! We have the space and my husband loves growing fruits and vegetables. Apart from the weather, we compete with rabbits, birds, squirrels and occasional rats for the harvest. I am going to try this. Appreciate your reply 🙏
@@geethaparasuram6338 You are most welcome!
I made the pumpkin seed tofu and I was blown away at how rich and creamy it is. Expensive for sure, but I got pretty good yields my second time around.
And worth it for the flavour difference! They practically fry themselves.
Would you try Azuki Beans? I personaly don't have high hopes...
I recently made refried black soybeans. They're pretty good! I mean, they taste sweeter and a bit more vegetable-y than normal black beans, but they're both better and healthier than canned refried beans.
With the juicer have you thought about running the milk through a fine sieve before the nut bag to help remove the majority of the larger particulate? It might help prevent it from clogging up so much and reduce the overall amount of physical work you need to do.
Hello from Quebec! I'm really happy youtube now seems to be suggesting content from Canadian youtubers on subjects I'm interested in. Nice channel, love the narration!.
Have you ever thought of making tofu skin and using them to make spring rolls or samosas?
tofu skin "spring rolls" is a thing! I never thought of using them for samosas though! What a great idea!
@@marystestkitchen lol I thought about trying it out a few weeks ago but I haven't gotten the chance to try it yet
Please update me if you try it! 🙂@@mukhtaralbahlani5273
@@marystestkitchen will do 😊 otherwise ill have to make the wraps again and I'm not going through all that trouble 😅
@@marystestkitchenand since your vegan I think minced tvp is the best filling option with some onions, Carrots and bell peppers along with some herbs like ginger, garlic, lemon juice and some spices I bet it would taste as good as the real thing
You're very creative and have too much devotion to your work ❤
I found it interesting that the round beans also became kidney shaped after soaking. Have never seen that before. Also is there a squeezing device that would help you?
Mary is a mad, tofu scientist!!!
I question my sanity every time I make another one of these lol
@@marystestkitchen You're doing God's work!
a chest suggestion, place a colander under milk bag, once bag is full and closed placeanother bowl on top with some say heavy cans in it, it might take over night to press out the milk, but it would save your hands
sounds good in theory but it doesn't work irl
Ahhh that tofu looks so pretty! I want to try it!
Hey Mary, thank you for showing us these terrific tofus made from non-conventional legumes/seeds! Do you know if it is possible to make silken tofu out of these ingredients?
If there's a sweetness and herbal taste, I wonder how it would stand up to making 'cheese' out of it? How about cake?'cheesecake', even? I would also like trying to make 'spare ribs' with it.
Would you also make a vid about how you use the (whey) soybean remnants you froze, how would you use it?
Gorgeous voice, music and video❤we have soy allergies in the family so we wont try..whole time i thought this was black beans tofu, lol
awww
Woah. I joined your adventure only recently and haven't seen you make regular soy tofu. But that's how much tofu soy makes as compared to previous episodes. No wonder farmers feed livestock with soy, its packed with protein
yes! There are very good reasons why soy is so widely consumed and used.
Please never stop making videos like this!❤❤❤
We're not running out of beans to try any time soon :-)
I love how curious you are!
"That's it. I can't do anymore. I BEAN it."
Hahaha missed opportunity! 😂
When you said a bit of sweetness, I immediately thought tofurky. Some tofu-turkey recipes call for a bit of sweetener. It would probably be great in a vegan seitan roast, too.
I think this version looks tasty.
Seeing the green on the inside reminded me of snacking on peas when helping in my grandfather's garden. Though snacking on these would make me very sick :P
Sad that the tofu wasn't black, my inner-goth's dreams were dashed lol
awww
Why not add black food gel drops while cooking it?
Have you ever mixed beans/milk to make tofu? I dont know if that works but Id love to see if it does.
omg I was right, when you dumped them out I thought oh cool black soybeans! You're awesome Mary.
yah!!!
I wonder if pistachio tofus
Alright, a couple of my interests have collided to potential bring you a decent solution. I’m disabled (and my hands are especially a problem), food is one of my special interests, I’m also an artist, and accommodation is my jam. Things called tube wringers exist for tubes of paint or toothpaste, and some of them look like little keys that you slip onto the end. However, others look like giant jaws that you clamp down on one end and then crank a handle, which forces the thing it’s clamped on to go through the rollers to extract all the inner goodness. If you look for a big tube wringer, you should be able to squeeze your nut milk bag dry with much less effort! You might even be able to find something that will have adjustable roller distances, like how pasta machines do, so you can better dial in the pressure. My hands get empathy pains every time I watch you struggle with that nut bag and I want desperately for you to find a less strenuous way that still produces ideal results!
I keep thinking "Saskatoon berries" and now I want pie
Darn it. I want some too!
I buy black bean tofu from a local couple who have a small business in Chicago. Their products help me with my tofu craving. I can't eat soy.
Wait-wait-wait… I always thought douchi were regular soy beans that turned black during fermentation! I didn't realize they started off black, which makes so much more sense.
I want to give this a thumbs up but it has 666 likes and I don't want to break the halloween vibe hahahhaa. I love the color of these tofu cubes, but I'll probably stick to regular soy beans because of the price and availability. Thank you for trying it though so I don't have to wonder anymore! 😄
there are 669 likes right now so I think it's safe to add your thumbs up ;-)
Consider it done :D@@marystestkitchen
Wonder if you broke up and lightly salted the wetter attempts at tofu then repressed would it make a difference. Similar to making a cheese?
I've only ever bought canned black soybeans, so this was very interesting to me. Great results after all that squeezy-squeezy, Mary! Pat yourself on the back!
Thanks for posting : )
I've never seen them IRL! Do they taste sweet as well?
Best series creator!
I wonder if there are any other options for pressing out liquid other than the hands and the tofu press. (The hands ache and the tofu press, per other comments, is too weak.) Maybe a container with some strong net at the bottom, the bean mix in a cheesecloth in the middle, a board or such up top, and some hardware vises cupping the top and bottom to squeeze? Think handmade industrial tofu press.
Hello, can calcium sulfate be replaced. Here in Chile I have not been able to find it. thanks greetings
The glove benefit while squeezing - is it that they help keep hands warmer or dryer or something else that makes an improvement? I've got hands that are not great for lots of pumping and am curious about anything to help that way.
2 main advantages. First, it just is easier on the hands to squeeze with gloves on. Secondly, I wash my hands between every shot. Every time the camera angle changes. So (if I remember to use them), I won't have to do that so often.
I wonder if you could add a natural, colorless antioxidant to preserve the green color
Why don't u get a commercial soybean grinder to make the milk? Ive seen some videos with them, they just put in the soaked soybeans, ine side cones out the fiber quite dry, the other comes the raw milk
You are scientist trapped in the body of a cooker (while i'm the opposite). Kepp the great work!
Speculating a bit, but I think the sweetness comes from glycine, an amino acid. Soybeans have more glycine than other beans which can give them a mild sweetness. (soybean's scientific name is actually Glycine max, but that's apparently just a coincidence)
maybe!
Tofu Queen! Tofu Queen! 😍
Wondering if you ever tried buckwheat or quinoa for tofu?
I was expecting black lentils, common in India
Ever thought of getting a manual apple juice press for soy milk? I've been contemplating buying a small one for several months now but haven't had the guts to go through with it. I feel like it might really streamline the process
I second the interest in this. Anything else that may make for an easier time on hands that is easily acquired or maybe already in the kitchen would be welcome.
I have my doubts about the effectiveness tbh. I would probably try it for the channel if my cat vet bills weren't so high atm though haha
@@marystestkitchen I've read someone who recommended it, and in theory it should work. I've made some tofu before and if it wasn't for all of the manual work and mess that goes with straining through the mesh bags I probably would've done it more often, so I already had been thinking about this for quite a while.
Black soy bean, I thought it was black beans lmaoooo
Well, they're black and they're beans ;-)
OMG I love black soy beans aka seoritae 서리태 in Korean.
nice!
Have you tried sweet red beans yet (azuki not kidney)? Would it make a dessert tofu I wonder 🤔
Are these the same beans that are in black bean sauce?
Could you try to tofu some really unhinged beans? E.g. coffee
I looked at the composition of coffee beans (which aren't legumes) and they're only 8-12% protein, about a third of a soybean's protein about, and 50% carbohydrate. On paper that doesn't sound very promising.
Maybe you can also get a centrifuge to remove most of the starch
cant u also try to use a tofu press to squeeze out thicker milk?
no, it's not strong enough
Thought you were going to make them as sweet fritters at the end.
Not a bad idea!
Does coconut tofu? 🤔
muchas gracias!!
con gusto!
could buckwheat work for tofu?
Would a cider press help this process?
Black soybeans? I'll declare this to be cheating!
Will it make Halloween yogurt? lol
I was struck by how much like bread cubes these looked like. (No, I don't know when if ever that would be an especially welcome thing for tofu. It's just... a thing?)
"I'm tempted to do "thing", but I won't." Don't know why, but that happening twice in this video really amused me, hehe But I had no idea black soybeans were a thing. Do you know what they're normally or traditionally used for? Certainly not making tofu commercially! But so so interesting how it was sweet. Do you know what you might do with that whey?
Black soybeans are commonly found in Korean supermarkets. They use it to make stews, seasoned braised soybeans or natto, etc. Often the soybean package is labeled simply as 'black beans'.
@@m.taylor Ahh, thank you!
Can you use the tofu press to squeeze the milk out when your hands start to cramp up? I feel like I would have at least part of the squeezing be done by putting the bag in a colander and putting a plate with a weight on top of it (I don't have a tofu press).
nah the tofu press isn't strong enough. Part of the difficulty is actually the fine particles blocking up the cloth so I have to move the pulp around as I squeeze
Can you make keto focaccia
If I had a home or a kitchen, yeah.
Your airfryer seems to be made out of glass, not farmful nonstick material,
May i ask the name / brand please ? Thank you ❤
GLASS AIR FRYER
For US: amzn.to/3KIMqy4 (this is the same as mine but under a different brand name)
For Canada: amzn.to/45zB0oG (when you read the reviews for this one, make sure you filter ONLY for 4L Digital since they have several models on the same listing)
What are tofu noodles?
noodles made out of tofu. I show them near the end of this video: th-cam.com/video/QRvwGBHs4z8/w-d-xo.htmlsi=YqT_9OPEv1BU4ASL&t=751
Greetings Mary, are you okay? It's been a month or so since you've been on. Blessings.
Yes! Stay tuned for what chickpeas can do 😉
So this is like the wagyuu of tofu?
Nah that title probably belongs to pumfu
Has she tried twisting the bag until it doesn't twist anymore?
Yes. The particles get lodged in the fabric which is why I move it around a lot to get things flowing after each big squeeze.
@@marystestkitchen Ah, and here I thought I had the solution to all your problems 😂
@@kimandreasheroy if it could be that simple 😭
Im yearning for a vegan keto noodle recipe.. I hate konnyaku noodles
Sad Clickbait because I was really looking for a black beans tofu, to avoid soy.
I warned you right in the title that it's not what you think!
There's a video on black beans, it doesn't work, sadly
They don't work for this method but there is another kind of "tofu" that could work but texture and cooking method is different
Will mung beans tofu?
good question ;-)
.T h e S w e e t n e s s.
🤍💛🩷😊 Hi MsTK🤚🤍
Thank Yous. Im wanting to try this.
Also with a Black Bean sweet sauce , some Greens and fresh Green Onion garnish ? A Chinese dish , sweet Black Bean paste sauce and Pasta a Co- worker introduced Me to decades ago at CPKitchen. Surprisingly , I liked It.
I like the pale Green Tofu Color the sweet Black Bean sauce color palette. Thinking also a Kombuchu Squash Curry with BBtofu , with wilted Watercress
I think I will try to make It the quick and easiest way first ( canned and No Milking prior )
I remember when ordering Chinese food around that same time too ( Los Angeles ) I ordered the Bean Curd " entree , as referred to a Tofu dish. Another Co-worker ( at a Law Firm ) made a rrr comment about how gross that sounded , Bean Curd ". I made a caustic reactive Face of idk look. It was delicious , when We were All together eating Chinese food afterwards : ))))))))))) 🤍💛🤍
sounds great!