Hmmm, I did get it to work. I brought it to 200°F, then reduced to 180 and added the coagulant. Using peeled beans was definitely helpful (Possibly pectin in skins keeps the starch from separating out? Possibly adding baking soda would soften the pectin.) I used salt (important) plus gypsum. It was still creamier than soy tofu, but not as loose or starchy as what you’re seeing. The finished tofu texture improved when I set it to soak in salted water overnight.
I realize now why I like these vids so much. It scratches that itch of really isolating good stuff in a kitchen. Boiling, skimming, draining, pressing to get down to the constituent elements. Its almost like alchemical cooking
Love the video!! I also have a suggestion! Watching your tofu videos over the past year or so got me thinking about how we could make better Just Egg at home. There are lots of recipes online that use mung beans. However all of the ones I have tried always end up really starchy. It ends up feeling more like a pancake then an egg :(. I'm gonna start experimenting myself to get rid of the starch, but I'm curious to see you give it a go! (since you already have a big bag, haha) Having a good recipe would be so life changing. Eggs were THE hardest thing for me to give up when going vegan about three years ago, and I still crave them to this day. Just Egg satisfies the craving, but it is SO ridiculously expensive.
Please let us know how your experiment turns out. I tried removing the starch to make mung bean eggs and dunn dunnnt dunnnnn-absolute fail! I may try again though
I appreciate your tenacity with this. My feeling was, moong dal is tricky because it can be so starchy but Just Egg somehow made it supple and bouncy, so it must be possible for a home cook to do it! Perhaps there's a secret, proprietary enzyme-adding process--like with commercial oat milk--to create a protein curd composition? Thanks for struggling to proof this, Mary, and for posting!
I love the effort and honestly, Mary. Watching the beginning of the video, it looked like maybe it was a PH issue. That's probably not it after seeing your subsequent attempts. I'd blame the beans! No loss, only valuable experience gained. Great to see you back!
I really appreciate you testing out mung beans pretty thoroughly. I would have thought for sure that they can tofu, but I guess not! I'd still use this process for a tofu scramble though, your end results looked delicious eggy here.
I’ve tried with both whole and peeled mung. Much better results with peeled. I managed to extract enough starch from one cup of mung beans that I’ve dehydrated it to use in making jelly noodles. One key here is adding salt with the coagulant, it helps firm up the curds.
What a shame! Thank you for trying again, it was interesting to see the effects of different coagulants. And the hummus looked so good! Tofu-wise, maybe if one ever needs a substitute for overcooked chicken? 😅
What if you steam the tofu instead of boiling it? I did that with a batch of lupin bean tofu I made that didn't hold together very well at all on before hand, but seemed to have become a bit more firm after I steamed it. With a bit of Japanese soy sauce on top they became quite tasty. However, the lupin beans I have are much smaller than the ones you used (almost like split lentils), and have a completely different taste too than larger ones (which I'm not quite a fan of). But the nutritional values are similar since they are relatively low in both fat and carb but high in protein (which is a combination that I haven't found in any other legume than in lupin beans; if you know of any other, please do tell).
mung is easily availble in india, and the milk splits easily with a little lemon juice. that is a great advantage. all the protein has definitely separated. what else do you want? i will use this regularly, from now on. it is not easy to get the food grade gypsum, for me. and the locally available soy beans do not work with lemon juice. may be their protein content is not high enough.......so all lentil-lemon options are very convenient for me
i made it. i consider it a resounding success. the mouth feel and taste is just like cottage cheese. it does not become very hard, but if you handle the cubes delicately, you can lightly shallow fry them with a coating of spices. as for the really hard soy tofu, i am totally frustrated because i cannot get the milk to split. since the mung milk split up fully, it is a success.
Right now I'm searching for amylase to turn the starch down into sugar, as the next step to get rid of it. Presumably if you add the enzymes when you blend everything, then the starch will have had time to turn to sugar before coagulation and come out nicely in the whey. It looks like the best bet is from homebrew supply shops.
But anyway, really glad you're doing all this. Following along avidly. Even though I'm just about to start my first try - pumpkin seeds, which are relatively cheap here in the UK (about $4.50 Canadian per lb)
This isn't specific to this particular 'will it tofu', mostly I'm just curious. I've had some different types of tofu, from restaurants and from the store. And I find I don't really care too much for it. But I really enjoy the concept of tofu. So I'd like to try to make some myself. But one question that keeps popping up in my head. Can you 'flavor' the tofu prior to cooking it? Like if you infuse rosemary into your soaking water at the first step, would that rosemary flavor carry over into the final product? Or I'm a big fan of garlic, if you threw some ground dried garlic into the pot during the cooking phase, would that carry through? Would it impede coagulation? I like the versatility of tofu, but as I mentioned the ones I've tried have just been sorta blah. Like the first bite, you get the flavor of whatever you coated it with, but as you chew the flavor just sorta vanishes. Dunno if this is really in the scope of what you're doing here. and I LOVE the will it tofu series. Just curious if you've ever tried infusing flavor at different points in the tofu'ing process and what the results were if any.
I'm so sorry it didn't work again. We have only ever used the whole green mung beans, and we find they work better if we give them an extra day or so and sprout them. I think that might change the starch level.
I was a 6/10 hopeful. I've eyed getting a tofu press ever since I found your videos, but the german amazon doesn't have many options. A stainless steel one was available, but they either don't have an outer container (so if it leaks, that's annoying) or they don't have an easy way to pour out the leaked juice. There are also a couple plastic ones, but they have exposed springs and (I think?) only two hardness levels.
I suspect that the pectin in the skins is interfering with starch removal. I got decent results with peeled mung. But SALT was key to a firmer texture. I plan to try whole mung beans with skin on again, but I’ll add baking soda to break down the pectin. We’ll see.
If you Can't separate out the starch, then you CAN break it down without amylase. Resulting sugars can be greatly reduced by fermentation. Tangy tofu? This is how I make fava cheese (plus salt, aging etc)
Mung beans made into flour with ... Ok wheat flour and some good spices and a leafy green makes excellent oil fried Bara, a Caribbean recipe .. not ok for people who can't have the gluten, but for people who do .... Very warmly recommended
Put it in some kimchi brine and let it ferment on the counter for a couple of days then let it age in the fridge. Use it to crumble on soups and salads.
It's probably better to do 2 1 hour long settling steps instead of a single 2 hour one- generally more seperation steps will be better than a single longer one. Source- I'm a chemist who has had to work with similar procedures way too often.
Have you considered using probiotics to eat the mung bean sugars and carbs? Like a yogurt tofu similar to your new "will it yogurt" series when you made a thick soy yogurt that resembled tofu. Would the probiotics eat the starches and leave behind a more firmer protein?
Based on my experience in tofu endeavours, I always soak them in cold water. The theory is that we don't want to risk the starch in the beans to coagulate at the presence of heat. Same goes during blending, I always add cold water and not blend it for more than 30 seconds as the blades generate heat.
Mary, I love your channel! Do you know the oxalate levels for the beans that you use? I miss tofu, but unfortunately the oxalates in beans cause kidney stones to form - is there another alternative?
If you have a problem with kidney stones and your doctors has advised to eat a low oxalate diet, then you might like to know that garbanzo beans, yellow and green peas are lower in oxalates than other legumes. For healthy individuals without a pre-existing kidney condition, oxalates do not need to be avoided. Please do not take what I say as health advice; instead work with your dietician or MD.
When people are making mung bean noodles, and extracting the starch, they do settle the milk multiple times, so maybe that’s what you’d have to do to remove enough starch to tofu it.
Maybe a sprouted raw mung tofu might be better in the area of type of carbohydrate metabolism? even in this cheese format. it could end up being fermented. and perhaps use the whole mung bean. I think the hulled mung has undergone some kind of process that may effect the way it reacts in cooking. they have to remove the shell somehow and then dry it to get it shelf stable again.
I think mung beans make the crappiest tofu but it makes excellent egg replacer in cooking & baking. Maybe those fail tofu can make awesome scramble w/ a dash of black salt
I'm sure it looked better in the video but actually the results had a dry pasty texture...not great for scramble. But it was good dissolved into stew :-)
Have you tried using a double boiler to heat the kinds of milks prone to sticking (like this one)? I'm curious if that would help keep it from sticking or burning on the bottom
I like the mechanism because it's simple and seems like it can't break, but it did have some surface rust after the first time I used it and put it in the dishwasher. Rust doesn't really bother me but it might for some people
@@marystestkitchen I actually got the tofu press because I saw your Pumfu recipe and I just had to try it. My first experience with it was realizing that I had made so little of it that the tofu press couldn't even press it down a meaningful amount 😅 I think I need a better blender - what kind of blender do you use?
@@btd6vids I use a Vitamix blender (best investment I ever made). But if you have a regular blender, you'll just need to blend for longer. I used to work with a $30 oster and it was just fine. Compared to 30 seconds in the vitamix, my oster would need about 5 minutes on it's highest setting. To prevent overheating, you can blend for a couple minutes at a time.
like cheese has many textures, bean tofus have many textures, i suppose. ...the dishes dyou make with them have to be suitably tailored...i am waiting to try with chana dal, another common kitchen ingredient, here in india
When HealthyVeganEating made mung bean tofu he only let it sit for 30 minutes. But he uses much less water in the blender than you use. Perhaps that would help? I wonder if something about the starch is different and it's absorbing water and not settling out. When he does it his way, he just let's it sit for 30 min which is way less than you use and it makes me think that the starch settles out faster if it's blended with less water.
@@adyjclarke yeeehh I still think medium firm soy tofu makes a more convincing "eggy" breakfast over mung bean omelettes which are pretty similar to starchy chickpea versions.
There's a dude on here who did it and had great success reach out to him may have been the brand of bean... But his was bouncy and I think he only used lemon juice as the coagulant🤯
Hi, Mary! Love you so much! Thank you for the great recipes and video tutorials!! I just happened upon another video on making mung bean tofu that I thought you might want to see -- It is the youtube channel, "HealthyVeganEating", the video titled, "Mung-Fu: Easy 2 Ingredient SOY-FREE TOFU", from 9 months ago. LOVE your adventurous trailblazing vegan spirit and discoveries! Yayay great vegan food! Love animals, please world!!
i really like your videos for your compromise to "the cientific metod" of try and error, and that you don't give up because it came wrong one time, it's very inspiring, at least to me
Since just egg works the best of any egg substitute and I have tried the Burmese tofu blend and cook method to imitate without the level of success I want I was wondering about doing the whole normal coagulant tofu method and some fat, black salt, turmeric and transglutaminase to the curds and blend. Then adding water til it looks like JustEgg. I'm assuming mung beans were chosen as the best pulse because the proteins have a tendency to cook to a soft mush like eggs, whilst still holding together. If you wanted to make it more like tofu, maybe take the block and steam it to further cook tge protein so it holds together.
Behind the scenes I've been working on a homemade version of just egg, hoping to use just grocery store ingredients. Let's just say I'm convinced that mung bean was chosen more for marketing reasons. That said, I haven't even considered including meat glue in the formula... you've definitely given me more to ponder!
This is the saddest video I've seen since watching Bambi's mum get killed 🥲. Definitely a scam and anyone who says otherwise is going to get sent this link 1000 times.
[ li-vid-i-tee ] show ipa. noun. a discolored, bluish appearance caused by a bruise, pooling of blood due to congestion of blood vessels, strangulation, etc.: When the dead person is lying on their back, lividity will form on the buttocks, back, or backs of the legs. Mary, your cheerful tenacity is so much fun to watch. Your deep dives remind me of myself when I was a young woman. Off to look & see if you’ve don’t a mung bean egg substitute video.
hahaha that's so morbid I haven't made a mung bean egg substitute....this was really supposed to be the first step in figuring it out tbh (isolating the protein).
@@marystestkitchen I knew the word (I was married to a firefighter/EMT) & nearly fell out of my chair when you said it. I figured you’d appreciate it. Looking forward to more on mung beans.
publishing your tofu attempts even when they fail is extremely valuable, thank you so much!
Glad you like them!
"Something has gotten in the whey..." LOL
This is a hero-grade tesk kitchen odyssey. Thanks!
Glad you liked it! Thanks for watching :-)
Now I'm singing the Nirvana song but "Something in the whey"
Hmmm, I did get it to work. I brought it to 200°F, then reduced to 180 and added the coagulant. Using peeled beans was definitely helpful (Possibly pectin in skins keeps the starch from separating out? Possibly adding baking soda would soften the pectin.) I used salt (important) plus gypsum. It was still creamier than soy tofu, but not as loose or starchy as what you’re seeing. The finished tofu texture improved when I set it to soak in salted water overnight.
Cool
I realize now why I like these vids so much. It scratches that itch of really isolating good stuff in a kitchen. Boiling, skimming, draining, pressing to get down to the constituent elements. Its almost like alchemical cooking
Glad you like them!
I appreciate your tenacity! Whole mung beans, here we come!
haha our adventure continues!
It may not have tofu-ed the way you wanted, but I loved watching you try! Also, I love mung bean wraps/omelets.
thanks for watching :-)
Your persistence is inspiring, but I also like that you show your frustration. Even I was getting frustrated and I'm not even the one doing it!!😆
haha I'm glad you enjoyed it :-)
THE WAY YOU GRABBED THE TOFU AT 13:57 IM DYING AÑSLALSL
Love the video!! I also have a suggestion! Watching your tofu videos over the past year or so got me thinking about how we could make better Just Egg at home. There are lots of recipes online that use mung beans. However all of the ones I have tried always end up really starchy. It ends up feeling more like a pancake then an egg :(. I'm gonna start experimenting myself to get rid of the starch, but I'm curious to see you give it a go! (since you already have a big bag, haha)
Having a good recipe would be so life changing. Eggs were THE hardest thing for me to give up when going vegan about three years ago, and I still crave them to this day. Just Egg satisfies the craving, but it is SO ridiculously expensive.
Please let us know how your experiment turns out. I tried removing the starch to make mung bean eggs and dunn dunnnt dunnnnn-absolute fail! I may try again though
I think the first step is isolating the protein...so I'll keep trying! :-)
Please let us know! I want to do the same!
Ooo Mary in a saga? I'm excited! And yet I still feel like I'm learning so much.
You and me both!
You're very brave, I would have thrown the towel at the first tentative
i just believe in mung beans so wholeheartedly no matter how many times they let me down
@@marystestkitchen You faith amazes me 🤣
I appreciate your tenacity with this. My feeling was, moong dal is tricky because it can be so starchy but Just Egg somehow made it supple and bouncy, so it must be possible for a home cook to do it! Perhaps there's a secret, proprietary enzyme-adding process--like with commercial oat milk--to create a protein curd composition? Thanks for struggling to proof this, Mary, and for posting!
Must.Find.Out!
I love the effort and honestly, Mary. Watching the beginning of the video, it looked like maybe it was a PH issue. That's probably not it after seeing your subsequent attempts. I'd blame the beans!
No loss, only valuable experience gained.
Great to see you back!
GREAT VIDEO! I love watching your thought process as you tried to save this!!! ❤
Glad you liked it!!
I really appreciate you testing out mung beans pretty thoroughly. I would have thought for sure that they can tofu, but I guess not! I'd still use this process for a tofu scramble though, your end results looked delicious eggy here.
Maybe if you didn't press the curds of the last round :-)
❤❤ ok love the vid but my friend who makes this very often told me only use whole mung beans the green one or will not work.
good thing I just got some green mung beans ;-)
I was going to ask about that! The mung beans we get in 25-lb bags are whole, GREEN mung beans! ❤
I’ve tried with both whole and peeled mung. Much better results with peeled. I managed to extract enough starch from one cup of mung beans that I’ve dehydrated it to use in making jelly noodles. One key here is adding salt with the coagulant, it helps firm up the curds.
I’ve never gotten so invested in mung beans. I need to see the sequel!
Exciting to see you try your best mung bean Tofu.
I won't give up! lol
I would have pulled all of my hair out🤣 but I thank you so much for sharing all of this because it was educational and entertaining
You are so welcome!
your persistence in testing every variable is admiable. tyfys
aw thanks for watching!
What a shame! Thank you for trying again, it was interesting to see the effects of different coagulants. And the hummus looked so good! Tofu-wise, maybe if one ever needs a substitute for overcooked chicken? 😅
Exactly! 🤣
What if you steam the tofu instead of boiling it? I did that with a batch of lupin bean tofu I made that didn't hold together very well at all on before hand, but seemed to have become a bit more firm after I steamed it. With a bit of Japanese soy sauce on top they became quite tasty.
However, the lupin beans I have are much smaller than the ones you used (almost like split lentils), and have a completely different taste too than larger ones (which I'm not quite a fan of). But the nutritional values are similar since they are relatively low in both fat and carb but high in protein (which is a combination that I haven't found in any other legume than in lupin beans; if you know of any other, please do tell).
amalayse! I wanna see you use it! I bought some after one of the other viewers recommened it, but I haven't tried it yet!
just stay tuned :-)
mung is easily availble in india, and the milk splits easily with a little lemon juice. that is a great advantage. all the protein has definitely separated. what else do you want? i will use this regularly, from now on. it is not easy to get the food grade gypsum, for me. and the locally available soy beans do not work with lemon juice. may be their protein content is not high enough.......so all lentil-lemon options are very convenient for me
Tofu, she wanted tofu
Ooh, I love the surprise second shot at it
haha then you'll love the 3rd one which is in the works haha
Lov your videos and now I wonder hvad the best hummus is made of
it was literally the best! Now to do the same with chickpea tofu ;-)
OMG... you have the best patience
Less patience. More stubbornness lol
i made it. i consider it a resounding success. the mouth feel and taste is just like cottage cheese. it does not become very hard, but if you handle the cubes delicately, you can lightly shallow fry them with a coating of spices. as for the really hard soy tofu, i am totally frustrated because i cannot get the milk to split. since the mung milk split up fully, it is a success.
Thank you for doing this for us 🙏
You're most welcome. Thanks for watching :-)
Thanks for your persistence, Mary.
haha you're welcome :-)
Right now I'm searching for amylase to turn the starch down into sugar, as the next step to get rid of it. Presumably if you add the enzymes when you blend everything, then the starch will have had time to turn to sugar before coagulation and come out nicely in the whey. It looks like the best bet is from homebrew supply shops.
Totally! I got mine from Amazon but the brand is literally marketing to home brewers :-)
But anyway, really glad you're doing all this. Following along avidly. Even though I'm just about to start my first try - pumpkin seeds, which are relatively cheap here in the UK (about $4.50 Canadian per lb)
yay!! Pumpkin seed tofu was so much easier than this!
I would have tried mung bean scramble with it. Strange it didn’t work. Love your air fryer, going to check it out now.
I love how you just went in to poke more holes in this mung-fu XD It seems to be a great option for a spread though, that's for sure!
very luxurious spread indeed haha
I love that you kept trying.
I just have so much blind faith in mung beans
This isn't specific to this particular 'will it tofu', mostly I'm just curious. I've had some different types of tofu, from restaurants and from the store. And I find I don't really care too much for it. But I really enjoy the concept of tofu. So I'd like to try to make some myself. But one question that keeps popping up in my head. Can you 'flavor' the tofu prior to cooking it? Like if you infuse rosemary into your soaking water at the first step, would that rosemary flavor carry over into the final product? Or I'm a big fan of garlic, if you threw some ground dried garlic into the pot during the cooking phase, would that carry through? Would it impede coagulation? I like the versatility of tofu, but as I mentioned the ones I've tried have just been sorta blah. Like the first bite, you get the flavor of whatever you coated it with, but as you chew the flavor just sorta vanishes. Dunno if this is really in the scope of what you're doing here. and I LOVE the will it tofu series. Just curious if you've ever tried infusing flavor at different points in the tofu'ing process and what the results were if any.
Stay tuned 😉
Time for “does it mashed potato” 😂 hummus was genius!
I'm so sorry it didn't work again. We have only ever used the whole green mung beans, and we find they work better if we give them an extra day or so and sprout them. I think that might change the starch level.
sounds like a good idea :-)
I was a 6/10 hopeful.
I've eyed getting a tofu press ever since I found your videos, but the german amazon doesn't have many options. A stainless steel one was available, but they either don't have an outer container (so if it leaks, that's annoying) or they don't have an easy way to pour out the leaked juice. There are also a couple plastic ones, but they have exposed springs and (I think?) only two hardness levels.
the perfect tofu press eludes us!
Good luck next time, Mary! You are certainly a patient soul! 😊
More like stubborn haha
@@marystestkitchen You're such a doll! 😊
I'm curious whether whole mug bean would make a difference. It looks as if you're using mung dal (split mung)
Same ;-)
@@marystestkitchenCould you also maybe try whole black mung beans vs whole green mung beans?
I suspect that the pectin in the skins is interfering with starch removal. I got decent results with peeled mung. But SALT was key to a firmer texture. I plan to try whole mung beans with skin on again, but I’ll add baking soda to break down the pectin. We’ll see.
@@rissakarpoff900 She used peeled mung beans in this video.
Exactly.. I was trying to reply to your question whether whole unpeeled mung would work better.
#reciperequest Have you tried to make tofu out of rice? It would be interesting to see if that would work.
If you Can't separate out the starch, then you CAN break it down without amylase.
Resulting sugars can be greatly reduced by fermentation.
Tangy tofu?
This is how I make fava cheese (plus salt, aging etc)
Mung beans made into flour with ... Ok wheat flour and some good spices and a leafy green makes excellent oil fried Bara, a Caribbean recipe .. not ok for people who can't have the gluten, but for people who do .... Very warmly recommended
Put it in some kimchi brine and let it ferment on the counter for a couple of days then let it age in the fridge. Use it to crumble on soups and salads.
love your idea!
tell me more tell me more... did it put up a fight!
no that sounds great
Good luck with the next tests 🥺
Thanks, I'll need it!haha
It's probably better to do 2 1 hour long settling steps instead of a single 2 hour one- generally more seperation steps will be better than a single longer one.
Source- I'm a chemist who has had to work with similar procedures way too often.
Have you considered using probiotics to eat the mung bean sugars and carbs? Like a yogurt tofu similar to your new "will it yogurt" series when you made a thick soy yogurt that resembled tofu. Would the probiotics eat the starches and leave behind a more firmer protein?
Based on my experience in tofu endeavours, I always soak them in cold water. The theory is that we don't want to risk the starch in the beans to coagulate at the presence of heat. Same goes during blending, I always add cold water and not blend it for more than 30 seconds as the blades generate heat.
It sounds like a good theory. But we proved hot soaking is fine when it came to making pigeon pea tofu, yellow pea and green pea tofu.
@@marystestkitchen That's true, but I am averse to risk and don't mind the soaking time, so all good either way.
I wonder if doing a double soak would remove more of the starch and make it firmer.
Longer soak didn't help. Seemed to make it worse, actually
Mary, I love your channel! Do you know the oxalate levels for the beans that you use? I miss tofu, but unfortunately the oxalates in beans cause kidney stones to form - is there another alternative?
If you have a problem with kidney stones and your doctors has advised to eat a low oxalate diet, then you might like to know that garbanzo beans, yellow and green peas are lower in oxalates than other legumes. For healthy individuals without a pre-existing kidney condition, oxalates do not need to be avoided. Please do not take what I say as health advice; instead work with your dietician or MD.
Hey, Miyoko made a mung based halloumi that you might wanna try 😊
I always know what miyoko is up to don't you worry 😉
i wonder if a siphon would work better than a ladle at scooping out the milk without kicking up the starch
maybe,
@@marystestkitchen yeah probably
When people are making mung bean noodles, and extracting the starch, they do settle the milk multiple times, so maybe that’s what you’d have to do to remove enough starch to tofu it.
how interesting!
Maybe a sprouted raw mung tofu might be better in the area of type of carbohydrate metabolism? even in this cheese format. it could end up being fermented. and perhaps use the whole mung bean. I think the hulled mung has undergone some kind of process that may effect the way it reacts in cooking. they have to remove the shell somehow and then dry it to get it shelf stable again.
I think mung beans make the crappiest tofu but it makes excellent egg replacer in cooking & baking. Maybe those fail tofu can make awesome scramble w/ a dash of black salt
I'm sure it looked better in the video but actually the results had a dry pasty texture...not great for scramble. But it was good dissolved into stew :-)
Even I don't tolerate carbs. Max 80g per day which includes nuts, veggies, greens
I was an 8/10 hopeful.
What's your favorite tofu you've made so far? I'm going to guess Pumpkin Seed or Chick Pea.
You read my mind! Chickpea for being the most soy-tofu-like tofu. But just for being delicious, it's pumpkin seed tofu for me :-)
Have you tried using a double boiler to heat the kinds of milks prone to sticking (like this one)? I'm curious if that would help keep it from sticking or burning on the bottom
I use the mung beans for 'scrambled eggs' and leave them at that...
What a coincidence - I *just* bought that exact same stainless tofu press last week
I like the mechanism because it's simple and seems like it can't break, but it did have some surface rust after the first time I used it and put it in the dishwasher. Rust doesn't really bother me but it might for some people
Oh no RUST?! that's exactly my worry with it!
@@marystestkitchen I actually got the tofu press because I saw your Pumfu recipe and I just had to try it. My first experience with it was realizing that I had made so little of it that the tofu press couldn't even press it down a meaningful amount 😅 I think I need a better blender - what kind of blender do you use?
@@btd6vids I use a Vitamix blender (best investment I ever made). But if you have a regular blender, you'll just need to blend for longer. I used to work with a $30 oster and it was just fine. Compared to 30 seconds in the vitamix, my oster would need about 5 minutes on it's highest setting. To prevent overheating, you can blend for a couple minutes at a time.
like cheese has many textures, bean tofus have many textures, i suppose. ...the dishes dyou make with them have to be suitably tailored...i am waiting to try with chana dal, another common kitchen ingredient, here in india
Bummer! I held out to the bitter end💔 😄
It's a cruel world 😭
When HealthyVeganEating made mung bean tofu he only let it sit for 30 minutes. But he uses much less water in the blender than you use. Perhaps that would help? I wonder if something about the starch is different and it's absorbing water and not settling out. When he does it his way, he just let's it sit for 30 min which is way less than you use and it makes me think that the starch settles out faster if it's blended with less water.
Yeaaaaa I am blaming my batch of mung beans at this point
@@marystestkitchen I haven't tried mungfu yet but i bought my mung beans from ishopindian
Could it be a difference between mung beans and moong dal? Does splitting the peas change something?
based on comments from other people who have tried mung bean tofu, I doubt it.
Have you tried a mix of to or more different kinds of tofu into a Master Tofu type block?
I haven't felt this disappointed in myself in decades. 😅
i still believe in you!
@@marystestkitchen 🤣🤣🤣 Thanks, Mary, you're the best!
I too find these results surprising as split mung beans are the best egg substitute. I shall just continue using them for that purpose.
are they though?
@@marystestkitchen they make great omelette. And protein isolates from them are the main ingredient in commercial alternatives like Just Egg
@@adyjclarke yeeehh I still think medium firm soy tofu makes a more convincing "eggy" breakfast over mung bean omelettes which are pretty similar to starchy chickpea versions.
@@marystestkitchen tofu wins the scramble wars
Hmmm, I wonder how the results would be if you let your „substrate“ sprout for 1-3 days? 🤔
a few people have suggested sprouting :-)
Please try split black grams as well
i haven't seen those around
I never have a problem with any of mine....
I turn into flour first....
Just did pinto bean seasoned tofu...delish too
This would make sense if you're making Burmese-style tofu. Not what this series is about though :-)
@marystestkitchen I get that, I'm wanting to do the faba noodle..this is brill!!!
Ty
Mary
And i have that tiny grater...🌱😋🫶
You should make Korean mung bean pancake but your tendonitis might flare up.
Ya they are good but not worth it 😭
I'm honestly not disappointed in the beans I'm honestly wondering if mung bean tofu is just fake at this point. It looks ridiculously hard to handle
If you know any not so picky kids, they’re great taste testers because their pallets are so sensitive. (My son is my taste tester)
Almost looks like you could make miso with it lol
maybe!
Jiggly curds 😊
so satisfying :-) if only i stopped there haha
Good luck and make a dal of the last mung beans mmmmmmm
ahh unfortunately I cannot...must continue to try to tofuuuu ;-)
There's a dude on here who did it and had great success reach out to him may have been the brand of bean... But his was bouncy and I think he only used lemon juice as the coagulant🤯
I spoke to a tofu manufacturer owner that said it can even come down to an individual harvest
You gave it a few good tries!
Hi, Mary! Love you so much! Thank you for the great recipes and video tutorials!! I just happened upon another video on making mung bean tofu that I thought you might want to see -- It is the youtube channel, "HealthyVeganEating", the video titled, "Mung-Fu: Easy 2 Ingredient SOY-FREE TOFU", from 9 months ago. LOVE your adventurous trailblazing vegan spirit and discoveries! Yayay great vegan food! Love animals, please world!!
Many people mentioned it last time. His method was the same as mine but still...no dice
Mung bean tofu looks like it could be a sub for feta cheese.
Looks are definitely deceiving in this case. The texture is really not it.
Could this be like a feta cheese substitute texture wise?
No. It's way too crumbly. All of them are kind of variations on compressed mashed potatoes lol
@@marystestkitchen damn!
You can make vegan egg out of your left overs.
I know it looks like it, but the taste and texture is just not right 😭
I've never seen yellow mung beans.
They are just regular green mung beans without the outer green part.
Do you test for ketone?
I used to. But the feeling of being in ketosis is so obvious to me nowadays that I no longer see a point in testing.
🎉Yaaa 👀🙌✨👍
:-)
Will it tofu!!! Yayy!!!
the adventures continue :-)
Pretty disappointed given how TASTY mung beans are. Maybe you can try more cool things with chick peas since they're so tasty
you bet! I'm not nearly done with chickpeas yet :-)
HealthyVeganEating
Yes thanks😄 I referenced comments that mentioned this channel in the video
i really like your videos for your compromise to "the cientific metod" of try and error, and that you don't give up because it came wrong one time, it's very inspiring, at least to me
Since just egg works the best of any egg substitute and I have tried the Burmese tofu blend and cook method to imitate without the level of success I want I was wondering about doing the whole normal coagulant tofu method and some fat, black salt, turmeric and transglutaminase to the curds and blend. Then adding water til it looks like JustEgg.
I'm assuming mung beans were chosen as the best pulse because the proteins have a tendency to cook to a soft mush like eggs, whilst still holding together. If you wanted to make it more like tofu, maybe take the block and steam it to further cook tge protein so it holds together.
Behind the scenes I've been working on a homemade version of just egg, hoping to use just grocery store ingredients. Let's just say I'm convinced that mung bean was chosen more for marketing reasons.
That said, I haven't even considered including meat glue in the formula... you've definitely given me more to ponder!
This is the saddest video I've seen since watching Bambi's mum get killed 🥲. Definitely a scam and anyone who says otherwise is going to get sent this link 1000 times.
😂😂😂 ily
[ li-vid-i-tee ] show ipa. noun. a discolored, bluish appearance caused by a bruise, pooling of blood due to congestion of blood vessels, strangulation, etc.: When the dead person is lying on their back, lividity will form on the buttocks, back, or backs of the legs.
Mary, your cheerful tenacity is so much fun to watch. Your deep dives remind me of myself when I was a young woman. Off to look & see if you’ve don’t a mung bean egg substitute video.
hahaha that's so morbid
I haven't made a mung bean egg substitute....this was really supposed to be the first step in figuring it out tbh (isolating the protein).
@@marystestkitchen I knew the word (I was married to a firefighter/EMT) & nearly fell out of my chair when you said it. I figured you’d appreciate it. Looking forward to more on mung beans.
I'm always 10/10 optimistic with your projects, Mary. Just sitting here cheering you on 😊