NOTE: the link where you can buy the TOFU kit will sell you the KIT, but it is all in JAPANESE!..so save this video and follow her instructions (English). NOTE that for each "block" of Tofu in recipe will need ONLY 300 g of dried soy beans.
People seem to be weirded out by tofu where I'm from. I don't know why, really. I like to add seasoning to it and pan fry it in oil. My parents like their thin and crunchy. I like mine thick, crunchy on the outside, and soft on the inside. ""
SAME!! it's honestly so good when. Prepared correctly. My favourite way to eat it is making a coconut curry and replacing the usual chicken in it with pan fried curry. It is delicious but my family gets so weirded out by it😭
@@francescaalba4017 I believe that you need time to sort out what tofu is before you can start enjoying it. when I was younger and started my vegetarian ism 10 years ago my grandma tried to introduce me to tofu but it freaked me out because tofu was no meat no fish and no plant liked formed veggie, no cheese it scared me. but now I love it 💓
I recently broke up with my boyfriend that I still love because the relationship wasn’t good for me and I’ve been so sad lately. Now I’m binge watching your videos and painting my nails 💅 and I feel so calm for the first time in a long time. I love your personality and your videos and idk why I wrote this comment but I appreciate you
I live in Italy and there are almost no other Japanese people near here, so it's very difficult to get high quality tofu. The one you get at the supermarket is way too firm, it kinda resembles seasoned ricotta cheese or parmesan. I've always wondered why westerners like their tofu so firm (and expensive!). I only eat it when the local Chinese asian shop has it, once every other week... :( I will try to make my own, it doesn't look difficult. Thanks for the video!
Hi. I think people like it so firm because the softer and jigglier forms weirds them out. lol (Like a few other's were commenting on) I was raised in a typical American/Italian family, & never heard of tofu till I was an adult ! I never tried it because I felt the texture would be weird. Ha But I sure am interested to try it now that I've seen Emmy make it ! 😊
It's because it has not been in our culture for a long time, so the people who want it take what they can get. If everyone knew how much better it could be, they wouldn't buy the bad product, but they have no experience with it. And the industry is just lazy, they take the cheapest ingredients and they probably make it drier to make it last longer.
@@FAQIvan91 True. I believe it's because those are seen as soft dessert type foods. Like ice cream. Plus tofu is something processed from soy beans & moulded, with really no flavor. And isn't a form of cheese, which we seem to go gaga over also. I'm alright with jello, but I am grossed out when fruit chunks or any other chunks are added !! HaHa Sorry, I tend to get off the point once in awhile. 😂😉
@@noway4517 I like that answer ! I have never tried it, but I at least would like to once. And now that I know there is great, authentic tofu, I don't want to try the store crammed ones. That thought makes me think of Italian food made in Italy or Sicily (where my father was from) and what we make in the US. (Also Mexican foods, but I haven't tried the real thing) 💕
Lil Lalo it’s actually not a vegan substitute for cheese. In fact it’s not a substitute for anything! It’s it’s own beautiful food in a completely different category. If you’ve never had it, it’s lightly sweet, nutty, and delicate. When you season it it’s crispy on the outside and soft on the inside, absolutely delicious! It’s very subtle and soft , but if cooked incorrectly it can be too firm. I’d definitely try it! Just make sure it’s seasoned and cooked well.
I remember when I was in grade school, my mom would pick me up and we’d go to town and get fresh, daily made tofu from Aloha Tofu (in O’ahu, HI) we’d go so often she made tons of friends there and she’d get the leftover bits and would make Okinawan dishes from them. How I miss it so much :’( I’ve always wanted to make my own tofu, thank you for making a video. Doesn’t seem so daunting now!
I loved how excited you got! How rewarding and informative. I usually only enjoy tofu in soups but this makes me want to make my own and experience tofu as intended! Another WIN Emmy!
@Ryan Sauter Second fun fact: I have a Bachelor's of Science in Nutrition! Soy does contain phytoestrogens, which can either inhibit, or increase estrogen production. In premenopausal women, it tends to inhibit, in postmenopausal women it tends to increase. But really, these effects are so minuscule they are irrelevant if you are only eating soy several times a week, and the benefits of soy in terms of protein, b-vitamins and minerals make it a healthy choice, especially when it is choosen over red meat. (I'm an omnivore, and I eat red meat, so no bias there,)
Well Emmy, you really are an inspiration! I can't believe I just did this but I have ordered a tofu kit! The reviews criticised one thing - the instructions were only in Japanese - but I know I don't have to worry. I will be following your brilliant step by step video 😃 so thank you, in advance!
@@avag1334 Thanks Ava - It has done. And in these strange lock-down times (I have been in home isolation - alone - for a month now) how great to have things like tofu making to keep me busy - and fed! Luckily the store where I buy the soy beans has been doing deliveries so I am well stocked.
I discovered tofu (fresh) about 50 some years ago. It was love at first bite. I liked it so much that I started to make my own. I used lemon juice to coagulate the protein. Tofu is still one of my favorite foods. I spend a month or so in Taiwan every year. There seems to be an endless variety of different types of tofu in the open markets there. My favorite is stinky tofu (cho tofu).
This is probably my favorite video of yours! I've been vegetarian food almost 30 years. I learned to make soy milk many years ago, but never tofu. It always seemed labor intensive. This seems doable. Going to try it in the Instant Pot.
I've always wanted to do this and make soy milk as well. Seeing you do it successfully and have so much fun has made me decided to definitely try it in the near future. Love your enthusiasm!
Emmy is the queen of informative videos. I've watched her grow from the start when she only had a handful of subscribers, and now she has grown so much that she can't really improve much more. Absolute perfection ❤
Thank you Emmy. I have used my new kit (Japanese instructions only!) following your wonderful clear instructions AND IT WORKED!!! It's like magic. I deep fried small cubes for myself and friends (with a miso sauce, lots of ginger, spring onion) and everyone loved it. Without you it wouldn't have happened!!!
Made this recipe today. I used a little too much nigari and it has an epsom salt tinge to it. But I stir fried it with brags and it tasted divine in my veggie stir fry! I don’t have a kit-I used small glass leftover containers and small boxes of coconut milk for weights- it worked great!
OMG, you are so much fun to watch! It's my fitst time making tofu from scratch so I've watched several videos, but yours is-- by far--the most fun and the most encouraging. I had to buy the nigari flakes online and dissolve them so I hope it works out well for me. I've got a mold for making dairy cheese that I bought several years ago but never used, and it's got lot of holes in it so I'll use that. Thanks for leading the way!
You said, “Frag-gee-lay” and it brought me “A Christmas Story” joy! I love your natural enthusiasm for cooking. Had to comment, like and subscribe, even though you never begged anyone to do so. I look forward to your next post!
i always see people comment about how they watch her whenever they’re down or whatever and honestly i only truly understand it now. ive been down with the runs and high fever and ive been coughing to the point where my throat is RAW. i have to admit, the only way im getting through this with high spirits is by watching emmy’s videos.
Hi Emmy, I made my first tofu based on your tutorial. Even though I don't have thermometer and use citric acid as coagulant, I followed all the steps exactly as it is. AND IT WOOORRRK....I am SO HAPPYYYY.... Thank you sooo much for your crystal clear tutorial.
I didn't think Tofu made this quickly could have this quality. Can you tell us - if you tried - how it tastes after preserving? Does the kit also say how long you could keep it in the fridge? It's still quite a lot of Tofu :D Looks yummy! Edit: Also - where to get the Nigari once you've used the one from the kit?
Great Video Emmy! My mom serves raw tofu in good size chunks with a sauce to dip into (soy sauce, green onions chopped, grated fresh ginger, and bonito flakes (micro thin flakes of dried fish). Sometimes she boils the tofu with a piece of kombu seaweed. I like to sautee tofu with sliced black mushroom, lotsa garlic, cauliflower, cabbage, oyster sauce and black bean sauce.
Her videos always teach us about ingredients to techniques that help improve ourselves. I’ve always wanted to understand how it’s made! TY for educating us on this process
Beans, beans, the magical fruit.... Emmy you bring me SO MUCH joy. You're so refreshing and lovely and positive. Watching your videos makes me so happy.
I’ve had miso soup with tofu once, I found the tofu squeaky? I wasn’t a fan of the texture but the soup itself was delicious and super filling! I hadn’t realised tofu was made from beans! I think I got it mixed up with quorn and thought it was some kind of fungus. This was really fascinating to watch!
Chuckie Nunyobiz look up recipes with Okara. I tried it ages ago The sell okara burgers Old company call Soy Boy They make tofu ravioli too You can add it to veggie bean burgers Cookies like almond...oatmeal..it would prorably blend in.
I just stir fried my okara in sesame oil with onion, black ear mushrooms and random veggies, dressed with miso+soy sauce+rice vinegar and it turned out delicious
I have a lot of problems in my life and I go through a lot of abuse on a daily bases but your videos truly help me smile and get through the day, thank you!
Emmy is by far the cutest youtuber I’ve seen by far. Anyway, I’ve always had very complex taste buds. It wasn’t a surprise when I tried Tofu for the first time. I’ve liked everything I’ve tried.
My mum has a 1 and a half foot tall pot, and I've always wondered, what do you need a pot that big for? Now I know, lol. (She uses it for stews/stocks.)
Hi Emmy! I’ve been watching your videos since the summer of 2016 when you made that raindrop cake !! It was about to become a Freshman in high school, right now I’m a junior. Needless to say, it’s been fun to watch you grow over these years. Love you Emmy!!
I watched two other videos about making tofu, before this one. Each of them put the finished product after pressing into fresh water for half an hour, "to get rid of any bitterness," they said. You don't seem to taste any bitterness, and you didn't do that final step. I've made note of that. I don't want silken, I want firm or extra firm. Probably need to press it for longer. Sounds delicious. I love tofu and just don't understand omnivores who say they hate it, when it's so sweet and delicious! Even the texture is delicious, to me. Thank you.
Emmy, if you want to make mozzarella, get in touch with Alex French Guy Cooking. He has a really good series on making mozzarella the traditional way. Also, pretty funny.
I am fairly new at making tofu and have found it much easier to strain out the okaru after blending and before heating, through a nutmilk bag. It can be cooked later, and in this way no straining need be done after the soymilk has been boiling. Once it has been boiled enough and is no longer raw, I took it OFF the heat and added 3 TBL rice vinegar. No stirring was needed -- just waited 5 or 10 min at most. I used a pretty heavy weight on my tofu press and left it 45 min and it came out quite firm. (I used 2 cups dried soybeans -- before soaking -- and next time will cut that down to 1 3/4 cup as it was a bit much for the amount I wanted to make.) I am very happy with the rice vinegar, which is much cheaper than the solutions sold for making tofu and it came out not tasting vinegary at all...!
Is there away to get a medium hardness tofu? My local Chinese markets sell either silken or hard as a rock tofu. I grew up eating only Japanese medium hardness tofu. Sadly our local Japanese tofu store closed up a few years ago and I find it almost impossible to get medium hardness tofu which I need to prepare dishes like sukiyaki and butadofu.
I make farmer cheese...it's done the same way except we use apple cider vinegar to separate the curds from the whey. you'll enjoy making cheese. i do, and then i fry it in a pan till it's crisp.
THANK YOU!!! THANK YOU!! My daughter decided to go vegetarian over two years now. On her own mind you... She's just a compassionate child because I love steak... being a good mother I support her decision and do my best to help her on her quest of vegetarianism. I buy her tofu and tofu products this just made my life cheaper... Not only can I make her tofu but teach her how. Please add tofu recipes to your channel...
I think seitan wins it over though. I tried it in a vegan kebab before, it's much better. I never saw it in stores on its own though, only online stores.
Alan Pollock you can make tofu have the same texture as chicken by squeezing the liquid out of it then freezing it. The texture it has once it thaws is just like chicken.
Alan Pollock I haven’t tried it in soup- I wAs worried that it would get mushy. I will have to give it a try. I used mine to make bourbon tofu and teriyaki tofu.
I must give you praise for how well done this video was. Really excellent. I followed somewhat different steps on another video and my tofu came out burnt -- probably because I was waiting for the boiling over of the foam, which never happened! (I have made tofu twice before -- last year -- and the boiling over of the foam happened those times, each time following advice of a different person.) I want to follow YOUR steps, but I want my tofu firmer.
I've never made tofu, but at the grocery store I go to, there's a dessert tofu which comes in peach, banana, and coconut flavored. It's a bit like a firm yogurt. I'm sure you could do the same with various other flavors. I don't know if it would interrupt the coagulation process or not though.
@@cryofpaine Those dessert tofus may not be real soy based. Most of them are made with agar and evaporated milk to give them a tofu look, but a touch translucent and not fully opaque, and the mouthfeel is quite different (crispier) when you bite into it. If the flavors added interfere with the coagulation process, just drink it like flavored soy milk.
Delightful (and inspiring) video. I came here looking for a recipe because I live in rural Mexico, where tofu is hard to find, but I got a lot more than a recipe out of watching Emmy's demonstration. Thanks, Emmy.
I found the easiest recipe to make tofu ever on line. 2 ingredients...eggs and soy milk (look up "homemade egg tofu"). I don't do soy so now, with this recipe, I can make "tofu" using almond or cashew milk instead of soymilk. It works great in tofu recipes, stir fries, frying, marinating. Love your show.
I know that feeling. When you're working on a project and you see the results happening before your eyes. It's such an awesome feeling that I literally start dancing. (Yes, my family thinks I'm a loon.) Keep up the good work!
I watched Jun, from Jun’s Kitchen, make tofu so I already kind of knew the process. I just love how excited Emmy got during this video. I can’t wait to see the mozzarella making! Love you Emmy!
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/n.gif)
Am I the only one who waits to see what Emmy will label in the background?
Nope, I'm always on the lookout for it. 😂
Me too...and she didn't do it this time. 😣
Did you find it?
I did. You missed it. 😉
@@emmymade When? WHERE?!?
Emmy is so pure, she radiates such a calming vibe😊🌻 I could listen to her talk about anything...her voice is so soothing
I love watching her videos
❤️❤️❤️
Yes!
Her enuthiasm and joy are so infectious!
Yesssss, I really hope she makes that podcast she mentioned some time ago
Same.
The Incarnation of Positivity
NOTE: the link where you can buy the TOFU kit will sell you the KIT, but it is all in JAPANESE!..so save this video and follow her instructions (English). NOTE that for each "block" of Tofu in recipe will need ONLY 300 g of dried soy beans.
You can get real cheap tofu presses @ aliexpress. I chose the plastic ones, cheap, works great and can be machine washed.
“Moist moist moist coagulate coagulate” she’s mad funny🤣🤣🤣
Zipporah.Daniel it really wasn’t funny at all...lmao sorry to burst ya bubble tho
adriana gomez You didn’t have to reply to my comment mamas! Can’t burst my bubble, when I think something is funny. 😚
I thought it was funny too. Idk whats up her ass ^
Haylee L 💗💗
I came here to say this. Too funny lol.
“Pardon the noise”....then her blender whispers 😂....
I snore louder, unfortunately.
I think she turns the volume down for that portion in editing
True 😂😂😂
@@amyill9280 Agreed. I came here to posit that.
Rick Roll Rizal how rude of you Rizal... you're supposed to be our national hero and a lot of french and italian girls were in your bed. 😂
People seem to be weirded out by tofu where I'm from. I don't know why, really. I like to add seasoning to it and pan fry it in oil. My parents like their thin and crunchy. I like mine thick, crunchy on the outside, and soft on the inside. ""
SAME!! it's honestly so good when. Prepared correctly. My favourite way to eat it is making a coconut curry and replacing the usual chicken in it with pan fried curry. It is delicious but my family gets so weirded out by it😭
I like the one that is dried and coated in 5 spice
Same here
@@francescaalba4017 I believe that you need time to sort out what tofu is before you can start enjoying it. when I was younger and started my vegetarian ism 10 years ago my grandma tried to introduce me to tofu but it freaked me out because tofu was no meat no fish and no plant liked formed veggie, no cheese it scared me. but now I love it 💓
Ag Jr They’re weirded out because soy is absolutely terrible for you.
I recently broke up with my boyfriend that I still love because the relationship wasn’t good for me and I’ve been so sad lately. Now I’m binge watching your videos and painting my nails 💅 and I feel so calm for the first time in a long time. I love your personality and your videos and idk why I wrote this comment but I appreciate you
Hope youre doing better now! ❤ atm im in your old situation!! :(
My ass smelled sour so i bleached it
@@dawsoncarpenter2244 That probably didn't help much.
@@dawsoncarpenter2244 you sure you didn't mixed up your ass with your head?
Lol her voice relaxes me too when I am feeling depressed...
I have never seen ANYONE get so excited over tofu! So cute to watch Emmy do the happy dance.
I was looking for this comment. I love when @emmymadeinjapan gets so excited over what's she's teaching us and experiencing.
Same it is contagious lol
The pure, unmitigated joy when Emmy tries a recipe and "IT WORKED!" Totally contagious!
I live in Italy and there are almost no other Japanese people near here, so it's very difficult to get high quality tofu. The one you get at the supermarket is way too firm, it kinda resembles seasoned ricotta cheese or parmesan. I've always wondered why westerners like their tofu so firm (and expensive!). I only eat it when the local Chinese asian shop has it, once every other week... :(
I will try to make my own, it doesn't look difficult. Thanks for the video!
Hi. I think people like it so firm because the softer and jigglier forms weirds them out. lol (Like a few other's were commenting on)
I was raised in a typical American/Italian family, & never heard of tofu till I was an adult ! I never tried it because I felt the texture would be weird. Ha But I sure am interested to try it now that I've seen Emmy make it ! 😊
@@DLee1923 well, maybe, but then we have puddings and jellies... We aren't a jiggly-hating culture, so why?
It's because it has not been in our culture for a long time, so the people who want it take what they can get. If everyone knew how much better it could be, they wouldn't buy the bad product, but they have no experience with it. And the industry is just lazy, they take the cheapest ingredients and they probably make it drier to make it last longer.
@@FAQIvan91 True. I believe it's because those are seen as soft dessert type foods. Like ice cream. Plus tofu is something processed from soy beans & moulded, with really no flavor. And isn't a form of cheese, which we seem to go gaga over also. I'm alright with jello, but I am grossed out when fruit chunks or any other chunks are added !! HaHa Sorry, I tend to get off the point once in awhile. 😂😉
@@noway4517 I like that answer ! I have never tried it, but I at least would like to once. And now that I know there is great, authentic tofu, I don't want to try the store crammed ones.
That thought makes me think of Italian food made in Italy or Sicily (where my father was from) and what we make in the US. (Also Mexican foods, but I haven't tried the real thing) 💕
So tofu is basically plant based cheese?
Purty much yah, there are even vegan cheese and meet. And there are some called tofurkey, and even tofu cheese, witch it is just tofu with flavoring.
basically, except it doesn't smell like feet :P
Basically, I'd imagine. I've never had it though.
Some of the cheese flavored tofu or the vegan cheese doesn't taste that bad. I have had tofurkey..... that not even my dog liked.
Lil Lalo it’s actually not a vegan substitute for cheese. In fact it’s not a substitute for anything! It’s it’s own beautiful food in a completely different category. If you’ve never had it, it’s lightly sweet, nutty, and delicate. When you season it it’s crispy on the outside and soft on the inside, absolutely delicious! It’s very subtle and soft , but if cooked incorrectly it can be too firm. I’d definitely try it! Just make sure it’s seasoned and cooked well.
Haha so many people gate the word “moist”... it just makes me think of moist chocolate cake, or something of that nature. I’m down with moist.
ewwww just stop PLEASE
Nah yo
It moist be good
mOIsT BoI
I'm getting moist just thinking about it
There is actually a Korean soup you can make with the left over ground soybeans. It is called biji jigae.
mysticangelfox I now want to see Emmy make this recipe! 😮
@emmymadeinjapan please make this if you haven't yet
She's like a little science nerd in school doing a science experiment and I love her so much I'm crying
“Wait. Tofu is just soybean cheese” me, dec 23, 2019
I just realized that too..... May 27, 2020 5:20 pm
Woah me too, june 3, 2020 3:10 AM
Woah. Same. Me, July 7, 2020 1:06 PM
same July 18th, 2020, 10:14 AM
same here -me, August 14, 2020, 3:44pm 43 seconds.
I remember when I was in grade school, my mom would pick me up and we’d go to town and get fresh, daily made tofu from Aloha Tofu (in O’ahu, HI) we’d go so often she made tons of friends there and she’d get the leftover bits and would make Okinawan dishes from them. How I miss it so much :’( I’ve always wanted to make my own tofu, thank you for making a video. Doesn’t seem so daunting now!
I loved how excited you got! How rewarding and informative. I usually only enjoy tofu in soups but this makes me want to make my own and experience tofu as intended! Another WIN Emmy!
Emmy videos definitely help with depression, her pure vibe is so addicting.
For some reason I’ve never thought of someone MAKING tofu.. it was just kinda there
I make tofu for a living. Tomorrow, I'll make 600 lbs of tofu over 12 hours!
@Ryan Sauter Second fun fact: I have a Bachelor's of Science in Nutrition! Soy does contain phytoestrogens, which can either inhibit, or increase estrogen production. In premenopausal women, it tends to inhibit, in postmenopausal women it tends to increase. But really, these effects are so minuscule they are irrelevant if you are only eating soy several times a week, and the benefits of soy in terms of protein, b-vitamins and minerals make it a healthy choice, especially when it is choosen over red meat. (I'm an omnivore, and I eat red meat, so no bias there,)
@@autumnclockwork Whoa that's a lot of tufo. Mind if you send some over lol I love tofu
Same
That’s how I felt about granola until I realized someone makes it. I always thought it was just kind of there.
Well Emmy, you really are an inspiration! I can't believe I just did this but I have ordered a tofu kit! The reviews criticised one thing - the instructions were only in Japanese - but I know I don't have to worry. I will be following your brilliant step by step video 😃 so thank you, in advance!
Pamela J Levene hope it goes well Pamela!!
@@avag1334 Thanks Ava - It has done. And in these strange lock-down times (I have been in home isolation - alone - for a month now) how great to have things like tofu making to keep me busy - and fed! Luckily the store where I buy the soy beans has been doing deliveries so I am well stocked.
You can feed the bean pulp to the chickens. It's used for animal feed a lot.
Yes! Our chickens loved it.
emmymadeinjapan I wondered what you’d do with it.
or stir it into some eggs, add other ingredients and make an omelette or egg-foo-young.
@@tkjho and then feed it to the chickens ?
@@tkjho feed them their own eggs?
Emmy: Itadakimasu
Subtitules: eat the vaccuum off
Eat the ducky moss
Fun tofu fact, it is 1 calorie per 1 gram, and contains a lot of protein. I love salt and pepper tofu
How do you not have 5 million subs wtf you’re amazing!
Madison Falco it’s people’s fault for having not found Emmy in the first place 😂
i would love to watch you make cheese! your videos are always so informational and fun to watch :)
I do agree.... She is such a great communicator!!
Yes that's a great idea!
Paneer is super simple and fun to make!
I would looove to see this. I love watching those cheese making videos. It's a learning curve, but I bet she would enjoy it! It's so rewarding, too.
Tofu's one of my favorites, especially when they're fried and you dip it in a soy sauce and lime mixture. Yum!
I discovered tofu (fresh) about 50 some years ago. It was love at first bite. I liked it so much that I started to make my own. I used lemon juice to coagulate the protein. Tofu is still one of my favorite foods. I spend a month or so in Taiwan every year. There seems to be an endless variety of different types of tofu in the open markets there. My favorite is stinky tofu (cho tofu).
@@markwickens2756 what is your recipe?
@@markwickens2756 really you can use lemon juice? How interesting. Do you have a recipe you could share please? thank you.
Emmy, can you maybe please do some tofu recipes with the homemade you made?
Emmy, do you think you would ever try making one of Jun's Kitchen's recipes?
You always upload when I need a small break from college work...thank you
My pleasure.
Te do you sound like my family on thanksgiving dinners, and thats not a compliment.
@Te do shiz te do I didn't mean to offend you. I wrote that to thank her not brag.
@Te do You sound like someone who didn't have the opportunity to go to college.
@Te do wtf is your problem?
This is probably my favorite video of yours! I've been vegetarian food almost 30 years. I learned to make soy milk many years ago, but never tofu. It always seemed labor intensive. This seems doable. Going to try it in the Instant Pot.
Elaine Yvette I would like to ask if the way you make soy milk is the same way as what emmy did in the video?
You remind me of a good friend of mine who is a teacher: very sweet, patient and clear with directions :) Thanks for another great video!
*coagulate* *coagulate* *moist* *moist* lol 😂
Love when she shows this much personality. 😂
Can you try making tofu from chick peas and other types of beans just as an experiment?
Cheap Lazy Vegan has a video on chickpea tofu
chickpea tofu works but other kind of beans don't
Interesting!
No chance with Mungo beans?
I've always wanted to do this and make soy milk as well. Seeing you do it successfully and have so much fun has made me decided to definitely try it in the near future. Love your enthusiasm!
Fried tofu stuffed with rice and sausage and mushrooms. Or tofu and miso soup
Emmy is the queen of informative videos. I've watched her grow from the start when she only had a handful of subscribers, and now she has grown so much that she can't really improve much more. Absolute perfection ❤
I like tofu silk(soft) and nutty(from the soybeans) and on cold with gingersyrup or maplesyrup
Oh my sammmmeehh... my mother used to make this back when i was 9 and i love ittttt
I got some something soft nutty for you 😊 no but serious never had this before what's it taste like?
14:14 Emmy: it’s so fragile!
Me: ‘It must be Italian’
😂😂
Love you Emmy
Oh! Now I really want to make homemade tofu!!! And I can't wait to see you making Mozzarella cheese, that would be a great video!
The kit is already sold out! Emmy influence 😂
Forever sold out 😞😭
Yesssss tofu is my favorite -3- I can eat it all forms. Firm, medium, soft, smoked, spiced/cured, fermented YUMMMMM
Tofu sauce 👌
tofu is lyfe fr fr
this looks so cooool
Thee Mademoiselle Omg hiiii I’m a fan
That tofu looked so good!! 😋
Will you be trying out a recipe with the bean pulp?
what draws me to emmy’s videos the most is her pure enthusiasm for the food, it can’t be beat!
"pardon the noise!" *proceeds to use the quietest blender i have ever heard*
Thank you Emmy. I have used my new kit (Japanese instructions only!) following your wonderful clear instructions AND IT WORKED!!! It's like magic. I deep fried small cubes for myself and friends (with a miso sauce, lots of ginger, spring onion) and everyone loved it. Without you it wouldn't have happened!!!
Emmy: people don’t like that word
Also emmy: *says it a million times*
Made this recipe today. I used a little too much nigari and it has an epsom salt tinge to it. But I stir fried it with brags and it tasted divine in my veggie stir fry! I don’t have a kit-I used small glass leftover containers and small boxes of coconut milk for weights- it worked great!
I love how excited Emmy was during the entire process 😍😂
OMG, you are so much fun to watch! It's my fitst time making tofu from scratch so I've watched several videos, but yours is-- by far--the most fun and the most encouraging. I had to buy the nigari flakes online and dissolve them so I hope it works out well for me. I've got a mold for making dairy cheese that I bought several years ago but never used, and it's got lot of holes in it so I'll use that. Thanks for leading the way!
Moist, moist, moist! Coagulate, coagulate!! 🤣 You crack me up girl!
You said, “Frag-gee-lay” and it brought me “A Christmas Story” joy! I love your natural enthusiasm for cooking. Had to comment, like and subscribe, even though you never begged anyone to do so. I look forward to your next post!
i'm in love with this lady. She brightens my day
i always see people comment about how they watch her whenever they’re down or whatever and honestly i only truly understand it now. ive been down with the runs and high fever and ive been coughing to the point where my throat is RAW. i have to admit, the only way im getting through this with high spirits is by watching emmy’s videos.
*stares into camera* MOIST MOIST MOIST COAGULATE COAGULATE *goes back to tofu making* 😂
From where I live, Bean curd with caramel sauce is taho (asian treat) Leftover curds are made into firm tofu.
I just want someone to get excited over me like emmy does over her homemade
tofu.
I love how happy you are to try any new food. You seem so genuine and grateful and I love the energy you bring.
Hi Emmy, I made my first tofu based on your tutorial. Even though I don't have thermometer and use citric acid as coagulant, I followed all the steps exactly as it is. AND IT WOOORRRK....I am SO HAPPYYYY....
Thank you sooo much for your crystal clear tutorial.
I didn't think Tofu made this quickly could have this quality.
Can you tell us - if you tried - how it tastes after preserving?
Does the kit also say how long you could keep it in the fridge? It's still quite a lot of Tofu :D Looks yummy!
Edit: Also - where to get the Nigari once you've used the one from the kit?
yeah i get that you only need the kit once, and maybe replace things after a while, but the Nigari you need every time?
Great Video Emmy! My mom serves raw tofu in good size chunks with a sauce to dip into (soy sauce, green onions chopped, grated fresh ginger, and bonito flakes (micro thin flakes of dried fish). Sometimes she boils the tofu with a piece of kombu seaweed.
I like to sautee tofu with sliced black mushroom, lotsa garlic, cauliflower, cabbage, oyster sauce and black bean sauce.
Can you do a series where you make different dishes with the homemade tofu?
Her videos always teach us about ingredients to techniques that help improve ourselves. I’ve always wanted to understand how it’s made! TY for educating us on this process
Lol I love how happy she is making this.
Beans, beans, the magical fruit.... Emmy you bring me SO MUCH joy. You're so refreshing and lovely and positive. Watching your videos makes me so happy.
I’ve had miso soup with tofu once, I found the tofu squeaky? I wasn’t a fan of the texture but the soup itself was delicious and super filling! I hadn’t realised tofu was made from beans! I think I got it mixed up with quorn and thought it was some kind of fungus. This was really fascinating to watch!
I would suggest trying it fried, completely different texture, if you have fried tofu in soup it will soak up the soup yum yum
Miso is actually made of fermented soybeans
I love miso soup
DreamyDuskywing
yes, tofu is usually squeaky. To get rid of it, freeze tofu then squeeze all the water out of it one more time.
Your enthusiasm in everything you do is infectious. Thank you so much.
Hi, Emmy!!! I would REALLY like to see a recipe using the 'waste' beans from making tofu, please.
Chuckie Nunyobiz
look up recipes with
Okara.
I tried it ages ago
The sell okara burgers
Old company call
Soy Boy
They make tofu ravioli too
You can add it to veggie bean burgers
Cookies like almond...oatmeal..it would prorably blend in.
@@DDios-ih9de thank you!!
I just stir fried my okara in sesame oil with onion, black ear mushrooms and random veggies, dressed with miso+soy sauce+rice vinegar and it turned out delicious
I have a lot of problems in my life and I go through a lot of abuse on a daily bases but your videos truly help me smile and get through the day, thank you!
You are so adorable! “Aahhhhh, I love this! Fifteen minutes, fifteen minutes!”
Emmy is by far the cutest youtuber I’ve seen by far. Anyway, I’ve always had very complex taste buds. It wasn’t a surprise when I tried Tofu for the first time. I’ve liked everything I’ve tried.
My mum has a 1 and a half foot tall pot, and I've always wondered, what do you need a pot that big for? Now I know, lol. (She uses it for stews/stocks.)
Hi Emmy! I’ve been watching your videos since the summer of 2016 when you made that raindrop cake !! It was about to become a Freshman in high school, right now I’m a junior. Needless to say, it’s been fun to watch you grow over these years. Love you Emmy!!
Most hype I have ever seen Emmy! 😂 Love it!!
Also how long did this take you, start to finish?
I watched two other videos about making tofu, before this one. Each of them put the finished product after pressing into fresh water for half an hour, "to get rid of any bitterness," they said. You don't seem to taste any bitterness, and you didn't do that final step. I've made note of that. I don't want silken, I want firm or extra firm. Probably need to press it for longer. Sounds delicious. I love tofu and just don't understand omnivores who say they hate it, when it's so sweet and delicious! Even the texture is delicious, to me. Thank you.
You had me cracking up at coagulate and when you said moist, I lost it 😂 love your videos!
I really enjoy your enthusiasm! Thank you for sharing your videos.
Emmy, if you want to make mozzarella, get in touch with Alex French Guy Cooking. He has a really good series on making mozzarella the traditional way. Also, pretty funny.
idk who she ended up contacting but she did make mozzarella!!!
I am fairly new at making tofu and have found it much easier to strain out the okaru after blending and before heating, through a nutmilk bag. It can be cooked later, and in this way no straining need be done after the soymilk has been boiling. Once it has been boiled enough and is no longer raw, I took it OFF the heat and added 3 TBL rice vinegar. No stirring was needed -- just waited 5 or 10 min at most. I used a pretty heavy weight on my tofu press and left it 45 min and it came out quite firm. (I used 2 cups dried soybeans -- before soaking -- and next time will cut that down to 1 3/4 cup as it was a bit much for the amount I wanted to make.) I am very happy with the rice vinegar, which is much cheaper than the solutions sold for making tofu and it came out not tasting vinegary at all...!
Is there away to get a medium hardness tofu? My local Chinese markets sell either silken or hard as a rock tofu. I grew up eating only Japanese medium hardness tofu. Sadly our local Japanese tofu store closed up a few years ago and I find it almost impossible to get medium hardness tofu which I need to prepare dishes like sukiyaki and butadofu.
I love your enthusiasm! It's contagious.
I’ve never really eaten tofu but Emmy made it look sooo good! Can you cook some recipes using the tofu?! Also, I would like to see you make cheese ☺️
I make farmer cheese...it's done the same way except we use apple cider vinegar to separate the curds from the whey. you'll enjoy making cheese. i do, and then i fry it in a pan till it's crisp.
Tofu is awesome in skilled hands!
THANK YOU!!! THANK YOU!! My daughter decided to go vegetarian over two years now. On her own mind you... She's just a compassionate child because I love steak... being a good mother I support her decision and do my best to help her on her quest of vegetarianism. I buy her tofu and tofu products this just made my life cheaper... Not only can I make her tofu but teach her how. Please add tofu recipes to your channel...
Beans, beans, the musical fruit... Tofu, tofu, the vegan's best meat substitution...
I think seitan wins it over though. I tried it in a vegan kebab before, it's much better.
I never saw it in stores on its own though, only online stores.
Alan Pollock you can make tofu have the same texture as chicken by squeezing the liquid out of it then freezing it. The texture it has once it thaws is just like chicken.
@@Boredchinchilla I know, I already do that with my tofu.
Squeezing water after it thaws out makes it even better, especially in soup.
Alan Pollock I haven’t tried it in soup- I wAs worried that it would get mushy. I will have to give it a try. I used mine to make bourbon tofu and teriyaki tofu.
@@heiltotheking Are you on the U.S. ? Grocery stores in the U.S. have it ; ours is in the produce area for some reason.
I must give you praise for how well done this video was. Really excellent. I followed somewhat different steps on another video and my tofu came out burnt -- probably because I was waiting for the boiling over of the foam, which never happened! (I have made tofu twice before -- last year -- and the boiling over of the foam happened those times, each time following advice of a different person.) I want to follow YOUR steps, but I want my tofu firmer.
“Beans, beans, the musical fruit..” :P
🤩🤩🤩
You have got to be the cutest, sweetest, most awesome TH-camr for cooking that I have ever seen~
This past year watching you has been a pleasure~
I don't ever eat tofu but watching anywat💜💜
I absolutely LOVE your excitement! Makes me so happy!
Is possible to insert some flavour to tofu? Example chilli paste chilli oil rosmery ect ect flavour?
TheItalianGamer yes! Marinate it in soy sauce, honey, ginger, garlic, and sriracha and pan fry it in cubes. So delicious!
You could probably steep some herbs and spices in the soy milk before pressing
I've never made tofu, but at the grocery store I go to, there's a dessert tofu which comes in peach, banana, and coconut flavored. It's a bit like a firm yogurt. I'm sure you could do the same with various other flavors. I don't know if it would interrupt the coagulation process or not though.
Tofu takes on literally any flavor imparted. It's the world's blankest cuisine canvas.
@@cryofpaine Those dessert tofus may not be real soy based. Most of them are made with agar and evaporated milk to give them a tofu look, but a touch translucent and not fully opaque, and the mouthfeel is quite different (crispier) when you bite into it.
If the flavors added interfere with the coagulation process, just drink it like flavored soy milk.
Delightful (and inspiring) video. I came here looking for a recipe because I live in rural Mexico, where tofu is hard to find, but I got a lot more than a recipe out of watching Emmy's demonstration. Thanks, Emmy.
Make Tempeh/Tempe next time! It's a very famous Indonesian dish
I found the easiest recipe to make tofu ever on line. 2 ingredients...eggs and soy milk (look up "homemade egg tofu"). I don't do soy so now, with this recipe, I can make "tofu" using almond or cashew milk instead of soymilk. It works great in tofu recipes, stir fries, frying, marinating. Love your show.
Wahhhh this looks so cool!! I really want to try this now, the local store near me doesn’t even sell tofu!
I know that feeling. When you're working on a project and you see the results happening before your eyes. It's such an awesome feeling that I literally start dancing. (Yes, my family thinks I'm a loon.) Keep up the good work!
Emmy should make an ASMR video
I watched Jun, from Jun’s Kitchen, make tofu so I already kind of knew the process. I just love how excited Emmy got during this video. I can’t wait to see the mozzarella making! Love you Emmy!
When she said 'Moist moist moist, coagulate coagulate coagulate' 😂😂😂😂 in not sure why but I found it so funny 😂