"Don't use tinned beans, they're pre-cooked and lack some of the proteins to firm up". Fun fact, the proteins go into the liquid that surrounds the beans. You can beat the liquid into a merengue, it's basically cheap aquafaba. I'm gonna try to make vegan chiffon cake out of it soon.
It's not cheap aquafaba... it is aquafaba. Didn't know you could buy or make aquafaba any other way. When it's properties were first noticed/popularised it was from canned beans.
@@-Brige- [1] Yue He, Jianheng Shen, Venkatesh Meda, Martin J.T. Reaney, Composition and properties of ethanol-precipitated chickpea aquafaba, Food Hydrocolloids, Volume 150, 2024, 109723, ISSN 0268-005X, Of particular note with this source is table two, summarising the findings of the study, specifically the saponin content is the main concern as it can cause gut health issues and harm red blood cells. The issue is saponin is produced by plants as a pesticide and while it wont kill people in the quantities seen in aquafaba it is still toxic to people. It is also literally what makes aquafaba foam the way it does so without the saponin being in a relatively high concentration you wouldnt be able to use it as people do. TLDR: aquafaba contains relatively high levels of saponin, a chemical produced by plants as a pesticide and is acutely toxic to humans too.
@@supremeleaderrif theyve been cooked then its not raw. It has to be cooked to be able to form its shape. If you mean raw as in not friend. Yes At the end of the process it's edible. But the frying steps improves flavour.
“Mary’s Test Kitchen” here on TH-cam has actually tried this. She’s got a series where she tries to make tofu out of basically everything. It’s really cool.
@@BakingHermann i didnt even know that was a thing until this vid so thanks for the info! koreans and japanese make something similar with acorns that is delicious!
Omg where have you been hiding !!! It’s a true divine gift that o stumbled upon your channel. God Bless you and your mission ❤🎉😊I’m literally in the middle of watching every video you have and it’s 3am 😂😂😂
Very helpful information. I produce antibibodies in response to soybeans in every form I've tried, so tofu is out for me. But so far, lentils are great! So this will be my new tofu-like treat.
My tofu doesnt firm up. Its very mushy after 1 nite of chilling. Understand its not gonna be super firm but its not firm until it breaks apart when removed from mould
You definitely can just throw everything in the pot without straining, that's how I do mine. The consistency though is not as creamy and homogeneous, it's pretty chunky but makes for a great panela alternative to put on tacos and tostadas
So, two questions : 1) Could you use a mocajete or a similar tool to make the legume a mush of the ideal texture or should I straight up use a blender. 2) In another video of yours you show the process of making the legumes sprout and if I am not mistaken one of the benefits you said was easier digestion. In that case could I use sprouted legumes for tofu, and if yes how many of the extra properties of the sprouts would be existent in the tofu product
Please follow the recipe via this link: bakinghermann.com/all-recipes/any-legume-tofu?rq=any%20legume%20tofu Legumes, especially many beans, should not be consumed raw. So you'll either need to strain it like in the video to remove the larger raw particles or cook the liquid for far longer (20 min) by adding water to it.
Okay but this isn’t tofu. This is more a bean patty. Tofu is made by curdling the proteins and then pressing that into a cake. The milk isn’t supposed to thicken, it’s supposed to separate into curds and whey. The fact that it thickens means that you’ve included too much starch. I highly recommend “Mary’s Test Kitchen” - she has a series where she experiments and makes tofu out of various things.
"Don't use tinned beans, they're pre-cooked and lack some of the proteins to firm up". Fun fact, the proteins go into the liquid that surrounds the beans. You can beat the liquid into a merengue, it's basically cheap aquafaba. I'm gonna try to make vegan chiffon cake out of it soon.
It's not cheap aquafaba... it is aquafaba. Didn't know you could buy or make aquafaba any other way. When it's properties were first noticed/popularised it was from canned beans.
you do have to be careful with that as some studies have shown it can be quite toxic and dangerous.
@@ArcticFox-vn6vj please link these studies.
@@-Brige-
[1] Yue He, Jianheng Shen, Venkatesh Meda, Martin J.T. Reaney,
Composition and properties of ethanol-precipitated chickpea aquafaba,
Food Hydrocolloids,
Volume 150,
2024,
109723,
ISSN 0268-005X,
Of particular note with this source is table two, summarising the findings of the study, specifically the saponin content is the main concern as it can cause gut health issues and harm red blood cells. The issue is saponin is produced by plants as a pesticide and while it wont kill people in the quantities seen in aquafaba it is still toxic to people. It is also literally what makes aquafaba foam the way it does so without the saponin being in a relatively high concentration you wouldnt be able to use it as people do.
TLDR: aquafaba contains relatively high levels of saponin, a chemical produced by plants as a pesticide and is acutely toxic to humans too.
You can use aquafaba for a yummy vegan mayo simply mix it with oil in a narrow recipient with a hand mixer
Underrated video, keep up the great work!
Just made Tofu from green lentils !!!
I'm thinking that would be good.😊
Can we eat it raw?
@@supremeleaderrif theyve been cooked then its not raw. It has to be cooked to be able to form its shape. If you mean raw as in not friend. Yes At the end of the process it's edible. But the frying steps improves flavour.
@@gcc2313 oh thanks for the info 🤍
as a burmese person myself its actually one of those dishes ive gotten tire of. Because i ate it so much Xd
Nah nothing beats that shan noodle shop fried tofus in the morning with a green tea. That tamarind sauce that goes with it as well... Mmm!
Mann hearing u say that got me craving for a warm tofu Nway with extra fried tofu in it at 2am
Hear me out, peanut tofu
Any legume should work. So, yes, try it!
“Mary’s Test Kitchen” here on TH-cam has actually tried this. She’s got a series where she tries to make tofu out of basically everything. It’s really cool.
@@Dojan5 I love her tofu experimentation series. Great recommendation!
That’s exactly what I thought!
@@Dojan5Thank you, I'll check her out
Best recipe no wastage limited ingredients n efforts
Cheaper than store bought tofu
You will soon be blessed by the TH-cam algorithm my friend. Absolutely love your work 😍
So fresh and so good
Love the "wunderbar" (!) 😂at the end
You can also make veggie patties or fritters with the pulp
As A Burmese Person myself
I Felt that brother
You Made that Completely right
But with alot of extra steps I must says
But this looks nice
More of a starch jelly, tofu process curdles proteins like milk making but good recipe, thx
True, this is similar to ‘Burmese tofu’
@@BakingHermann i didnt even know that was a thing until this vid so thanks for the info! koreans and japanese make something similar with acorns that is delicious!
Too much work, why not just eat the cooked beans, would it make any difference in the nutrition?
@@optd7454 More nutrition to eat the beans. It's a whole food.👍
@@optd7454because you cannot slice beans to put into a sandwich, just to name one reason. 🤷🏻♀️
Hermann always makes me feel happier.
The "aight"s sent me every time lol
Bro just looks like the genuinely nice vegan/vegetarian kindergarten teacher who makes brownies with raisins to make them “healthy “
So simple, just tried it. Thank you!
Great recipe! I baked my red lentil tofu. This worked really well.
Omg this is so creative !
Wow quiero probar esto 😯😍😍
Shaking the pan is a brill tip!! TQ🤓
Thank you for introducing many veg recipes finally trying new veg recipes
I just love ur reciepes❤❤
Underrated channel
U make it look so easy
De Niro’s character didn’t choose the car in “Ronin”
Very greatful that u mentioned our country, brother ✌️carry on brother
How I never thought of cooking like this before 😋😉
That is, in fact, not tofu. A type of jelly at best.
are these good as a protein source?
Thanks for the recipe 😋
Very good bro keep it up
I follow so many channels for many years cooking. YOU ARE DEFINITELY DIE BESTE IM ALLES FÜR LESTE 10 JÄHRE.
You can just use chickpea flour. 1 cup flour, 3 cups water. Heat till thick, then rest.
The structure looks better than regular tofu. 😮
Yoooo this is amazing! I never in a million years would have thought of this. Now i have to try it!
I did a weird association to a hard polenta watching this, I will try!
I have SO MANY black beans for this!!
Cutie McTofu Patootie! 🙈❤️
You are a genius man 😍
You inspire me, sir.💯💯
Love this.❤
Woou,thank you...👌👌👌👌❤️
that looks tasty
Watching from Burma.
Nice!
Organic daal tofu is a very good idea for my menu! Danke Alter! Subscribed! 🍀💚✌️
Amazing
Omg where have you been hiding !!! It’s a true divine gift that o stumbled upon your channel. God Bless you and your mission ❤🎉😊I’m literally in the middle of watching every video you have and it’s 3am 😂😂😂
Did you say Burmese style tofu? If it is, that would be first time I would ever see any TH-camr talk about Burmese food.
Thank you for sharing ❤
what if you press the tofu? will it get firm?
Healthy food dishes ❤
Great vegan product receipe thanks.
This man is gorgeous
Which is best u r too good
I love the Wunderbar at the end. Dankjewel 🙏
Very helpful information. I produce antibibodies in response to soybeans in every form I've tried, so tofu is out for me. But so far, lentils are great! So this will be my new tofu-like treat.
မြန်မာတို့ဖူးက အမျိုးမျိုးရှိတယ်၊ ရှမ်းတို့ဖူးလဲကောင်းတယ်
Look delicious
Only vegan with good personality
Would peanuts work too? Or is there too much oil?
My tofu doesnt firm up. Its very mushy after 1 nite of chilling. Understand its not gonna be super firm but its not firm until it breaks apart when removed from mould
can you add dry spices in the making of the block or will it interfere with the setting?
Burmese tofu traditionally has turmeric added, and it works fine. Go for it!
Is it possible to add rice too these recipes for a complete protein?
Quick question on the pulp, why not put everything into the pot and cook to thicken? Anything to reduce extra dishes being used is a must for me.
You definitely can just throw everything in the pot without straining, that's how I do mine. The consistency though is not as creamy and homogeneous, it's pretty chunky but makes for a great panela alternative to put on tacos and tostadas
What is the shelf life of these tofu?
Thanks👊🏾
Is there any way I could make this recipe if I don't have a blender?
What if you don't strain it and cook the entire thing?
Can you use kidney beans?
Can salt be used?
How does the chickpeas ones taste?
can i just eat it as is Hermann? Any other cooking process besides shallow frying?
What does MUNDABAA mean?
Can you freeze the tofu?
Thank you
Did yoi say something about cooking? Or are the beans just soaked in water over night?
Bro told alraiii instead of alright😅
It's called a damn beancurd
Have you tried freezing the tofu to make it firmer?
What will be their calorie count and breakdown on protein
Can u please tell how many calorie s
too much hard work for this
Thanks
How much protein in this tofu per 100g?
do i need to strain the pulp? what if i just chuck it from the blender into the pan and cook out the moisture?
Thank you so...much
Well in India we do have something similar call
' Besan ke Katle' also the gujrati dish called 'Khandvi' is also something similar
This is more like dessert than tofu. There are so many tradisional dessert like this. Interesting.
Oh yes, you could totally sweeten it!
So, two questions :
1) Could you use a mocajete or a similar tool to make the legume a mush of the ideal texture or should I straight up use a blender.
2) In another video of yours you show the process of making the legumes sprout and if I am not mistaken one of the benefits you said was easier digestion. In that case could I use sprouted legumes for tofu, and if yes how many of the extra properties of the sprouts would be existent in the tofu product
What is 'bundaba' by the way??
Wo hast du brat pfanne gekauft?
This technique looks interesting! Does it absorb flavours like soy tofu if let's say we braise it in sauce?
I think u can add spices b/4 cooking. I'm going to try some with onion and garlic powder.
No, because it isn't tofu
Do u need to Cook the beans
Please follow the recipe via this link: bakinghermann.com/all-recipes/any-legume-tofu?rq=any%20legume%20tofu
Legumes, especially many beans, should not be consumed raw. So you'll either need to strain it like in the video to remove the larger raw particles or cook the liquid for far longer (20 min) by adding water to it.
What does he say in the end???
Okay but this isn’t tofu. This is more a bean patty.
Tofu is made by curdling the proteins and then pressing that into a cake. The milk isn’t supposed to thicken, it’s supposed to separate into curds and whey. The fact that it thickens means that you’ve included too much starch.
I highly recommend “Mary’s Test Kitchen” - she has a series where she experiments and makes tofu out of various things.
"Keep in mind that this is a Burmese-style tofu". This is one way to make the Burmese style.
I'm not vegan and I don't like tofu but this looks good honestly! I'd love to try the chickpea one!
What does he say at the end of every video?
You can make falafel with the leftover ground beans also! Just add herbs, onions, garlic, and a pinch of baking powder. Scoop and fry! ❤
What does he say at the end