Safety warning: Shaking a closed container full of very hot water can cause the container to explode or the lid to fly off, resulting in severe burns. Thank you for doing all these non-soy-tofu experiments!
Generally good advice. However in this case it was a canning jar and they are designed to withstand the higher pressures and will release pressure automatically if it gets too high, because that is how canning works. Fill it, close it, boil it so the food is sterilized and the pressure inside rises enough to force the lid open a tiny bit to let steam escape. When the jar cools down, the now negative pressure inside ensures that the jar stays sealed, and if it unseals by itself that means it has gone bad. So the chance of a canning jar exploding is ultimately minor, unless you somehow manage to singe down the lid so hard that it is a mircale that you didn't break the jar in doing so or the lid and /or jar is defective.
@@darius_sanguna Yes, assuming you leave the ring loose enough for the lid to release as needed, and the jar is upright for the air gap to vent, but if you're using it as a container to mix something, especially with something hot, you're going to secure the lid so there's no risk of painting your walls
@@BliffleSplick loose enough for a canning jar means hand tight, so it is still tight enough that it won't leak even if you shake it around. after all you're supposed to submerge canning jars when you boil them during canning and it wouldn't do if the outside water got in. However what might happen if you shake it upside down is that some of the liquid inside is going to squeeze out due to the pressure regardless of your shaking.
If you want to speed up the separation of starch, you can use a centrifuge. Specifically a hand cranked milk cream separator. It's intended for milk, but the settling process is similar,
Watching the ‘aged’ tofu test test-thinking about the press process-and wondering: could tofu be inoculated with microbes and aged like a cheese? I would love to see the experiments!!!
There is also a Chinese dish called hairy tofu, where tofu is inoculated with fungus, left to grow a fuzzy hair layer and then fried or braised. It seems to be comparable to blue cheese in the end. Also while watching a video about this now, it seems tempeh is fairly close to this process, just with soy beans instead of tofu.
Ms. Mary, I've made tofu out of green split peas. Soaked 24 hours with a tsp of baking powder. It worked a treat. I freeze dried the tofu to make textured pea protein. That later became a Bolognese style sauce. So far, I've tofu Lentils, green split peas, pinto beans, navy beans, peanuts, pumpkin seeds, kidney beans, and great northern beans. I've never had luck separating out starch. I do love that tofu press. It's very versatile. I've used it for tofu, vegan cheese, and vegan Greek style yoghurt. I should also point out that I don't strain the milk for tofu, nor do I use a coagulant.
Question: Have you ever tried fermenting anything before making it into tofu? Like a 2% salt brine lacto-ferment? The lactobacillus and other bacteria would ferment a lot of the starches and some of the fiber. It would be interesting to see how that changes the process.
I am so glad you showed /played....the clicking sound on that tofu press. I bought the same one and when it made that sound I thought for sure it broke. BTW....you are so patient.
My recommendation for the leftover yellow split peas: Ethiopian kik alicha wot! It does require a couple of specialty spices, but otherwise it's very easy and incredibly delicious.
Make Pease pudding. You can make it as a paste or as a solid. It's pretty fun. I mean, like, you having left that peafu in the fridge for a week is very in line with how Pease pudding is treated. 'Pease pudding hot, Pease pudding cold, Pease pudding in the pot, nine days old.' You're already getting into the swing of things.
Have you considered traditional pease pudding? It's not going to be low-carb like a pea tofu, but it's easier to make and just as versatile. You soak yellow split peas until fully soaked, and then either cook the peas in a pan until it's pasty and almost crumbly, or put them in a pudding bag to boil for a few hours. The end result is pretty similar to Burmese tofu, panelle, or lentil flatbread.
@@CricketsBay You'll find a lot of British cooking channels that have recipes for it too. Especially ones from Northern England that focus on traditional British cookery. The basic method is pretty consistent across recipes.
Apparently the only good way to get more starch out is more cold water (less concentrated solution) which makes it easier for the starch to settle out due to gravity. The starch is relatively insoluble in water but can be suspended by the other lighter particles in the water like the proteins. This is not worth it, as you would need to evaporate and concentrate the solution before coagulation and spend even more time and effort just to settle out a few more grams of starch. the other option is a centrifuge. So you can be confident that a few hours in the fridge is as good as any of the milks will get.
The whey like liquid left over from the curds, behaves like aquafaba, it will form soft peaks when whipped with mixer/immersion blender. If you have simmer the whey liquid to thicken it a bit more it will form more solid peaks which you can incorporate into your vegan dessert like Meringues etc.
So grateful for your videos! Your pumpkin seed tofu is amazing. It’s embarrassing but I managed to eat the whole first block raw with salt in one sitting. I just couldn’t stop eating it. I bought two additional presses so I can make one block for snacking and two for recipes. 😅
I love this series so much because I think moving to a country where tofu and vegan foods aren't super accessible, and if I can make tofu with these? I know I'd be totally fine
@@222Deima africa has loads of delicious and interesting vegetable / traditional vegan recipes. Africans have been eating a primarily plant based diet for a long time however when it comes to tofu... good luck. lol
That starch can be used in another way, too! If you clean it, it can be put into a spray bottle with water and used to stiffen clothes while ironing! I like to use starch on tailored garments, alongside collars and cuffs on flowier pieces. Sincerely, A weird seamstress
Have you ever tried to mix two ingredients? Say, pumpkin seeds with yellow lentils? I wonder if that would work to decrease the cost of the pumpkin seeds, while still having that creamy, fatty deliciousness.
i initially started watching your Will It Tofu series out of curiosity (popped up in my recommended), and i’ve wanted to go, if not fully vegan, at least vegetarian, for a while but have been intimidated (and worried, since i am already a picky eater, that it would limit my options even more). your channel has inspired me a bit? shows that there’s a wide variety of foods i can still eat, and i’ve been moving towards going vegetarian now.
Hi Mary, I'm new to the tofu world. Your tofu series is wonderful and inspiring. Enjoying it very much. I have made the pumfu several times. I love it. Also purchased the tofu press based on your recommendation and love it too and no I didn't receive a cloth either. Mary, please do an experiment making a soy-free SILKEN tofu. Any bean or nut will do but I'm really curious if pumpkin seeds (pepitas) could be made into a silken tofu. Thank you. 😊❤
@@mariel.8809 Thank you. Yes, I have made it several times. It's really good. The pumpkin seed tofu is called Pumfu. The pumpkin seed tofu is very firm. I wanted to know if Mary could create a pumpkin seed 'Silk' tofu or it could be any nut, seed, or bean as long as it's soy-free.😊
traditional use for them in british food is pease pudding (when slow cooking a joint of meat such as gammon in a pot with water also include peas to soak up the flavours and then when it is all cooked you have the meat and and the pease pudding as an accompaniment or for something else. Its real tasty, but my vegan friends cannot enjoy it as made with meat. What veggie alternative would cook well in this way with the peas without just becoming soup and while imparting good flavour to the peas
If you want fine pulp, liquidising with as little water needed to make it possible to blend it is the way. You can always add the rest of the water needed for later stages after you've blitzed it. The more water you add, the easier it is for the chunks of unblitzed food to flow around the blades
Hi Mary You've done it again! And...I'm sold on the tofu maker. However I' have one question about the maker- can you wash it by hand without being too difficult? or is it really fiddly requiring special brushing or digging out the tofu from corners or anything like that? I don't have a dishwasher so wanted to ask as I'm sure you've tried it. Once I hear back I'll move forward on purchasing it...with the other items too :). Thanks so much for including the direct links. PS been making tofu on and off for years balancing weights and other craziness...this maker seems too easy ...and thanks for the mention re the popping as I'd be worried I broke it..
The whey from this one looks like it'd be a great starting liquid for making vegetable demiglace. Take some veggie scraps, particularly mushroom stems, tomato skins, etc. and broil them until they begin to blacken slightly, then you can scrape them into a large pot with your whey and simmer it with some kombu before you remove the kombu and continue to simmer it for another hour or so. Add in some wine or brandy if you like for a more authentic flavor. You'll need to thicken it with some pectin or starch if you want it to actually behave like demiglace.
Would you consider trying to add amylase to enzymatically break down the starches instead? I know that it might make the recipe less accessible but it would be interesting to see if it could improve some of the tofus where decantation was unsuccessful. Thank you for making these incredible videos!
Hello, I love your videos, your channel is so original I speak Spanish and I do not understand much English so I have to be reading the subtitles and I miss a lot of the images or vice versa, I saw a video that you had on a robot that spoke in Spanish, and it was great to be able to watch the video quietly without reading at full speed, so if you could upload some video more so, I would be very grateful, thank you very much
As a misophonia sufferer: thank you sooo much for muting the slurping sounds! I've never liked soy-based tofu, but I'm definitely going to try some of your recipes to make my own. Thanks for taking the time to try and share all of these processes. New subscriber!
I really enjoy this series. It's so interesting:) Question: Will you do a résumé at some point of all the "tofus" you've done so far? Would be quite interesting to see what sticked in your cooking routine and what fell flat :)
Baby steps 😊 my tofu press and cloth's arrived today! Thank you again for this wonderful series and all the little tips. My press didn't come with a cloth and I'm so glad I ordered the heavy cheese cloth just in case.
Nice to see use of the other legume kinds. Have you ever made tempeh kinds out of your video tofu experiments and/or paired them with any of the variety of ways to use lentils found in Indian cooking?
If you wanted to be fancy, you could try using a racking cane to make the process of avoiding disturbing the starch layer when transferring between vessels. Even fancier would be a auto siphon racking cane. A basic siphoning kit is around $14 in canadian loonies.
Fascinating. Looks very useful. I bet making it with green split peas would be very attractive, which is the kind I have always bought, because the yellow ones seem to be a specialty item here. Reduced starch and fiber would be a bonus for my household. I wonder what you can do with pea starch? I think they make glass noodles from it.
I wonder! I just used the pea starch for thickening sauces and soups for my partner. I didn't even think of trying to make noodles. What a great suggestion for next time. Maybe when I try with green peas!
@@marystestkitchen There are some Asian noodles that are made by cooking starch into a thick paste, then cutting them into noodles after the starch thickens into a block or sheet. I buy dry mung bean noodles, which are clear when dried and remain clear when cooked.
Your recipes are so great and helpful. I only eat plants and I’m planning on trying van life for a year or two. Tofu likely won’t be available in the areas where I camp and I can’t stuff a tiny refrigerator with enough tofu for a few weeks. Fresh tofu will be a true game changer. 😊
Oh cool, I've been wondering if this was possible. My goal is usually the starch; I make cold jelly/noodles with it. I use the byproduct as soup broth but pea-fu seems like a fun project
I have no idea why the TH-cam winds driven me here... But oh my - I loved the video. I will never try anything like this myself - but it was lovely to see :)
I tried many times without gypsum always spoiled. I am from Burma. Really love tofu. I will definitely try it after buying tofu press and gypsum. Thank you so much for teaching sharing.
Thanks, I just got my press and am interested in green and black eyed peas. Perhaps if you let it sit longer with out putting in the fridge it would of released more starch? I've had a wild idea of mixing some kefir water into the milk to try to see if it would ferment in the press? Perhaps the press might at least make a nice kefir cheese either vegan or with cows milk.
Since it's summer, you should make a salad out of the rest of the split peas. Something refreshing. By the way, can you use the pulp in desserts like brownies? I like using beans and sweet potatoes as milk/oil substitutes in baked goods. I wonder if the pea bulk would make a good add-in for extra fiber. I wonder if you could toast it, grind it and use it as a fiber supplement in smoothies as well...
There are some other videos here for uses of okara / soy pulp, but the rest of the internet has plenty too. Where you can use soy pulp you can pretty well use other bean pulps. Brownies specifically are among the popular uses; smoothies do come up as well; and as a major part of burger patties is another biggie.
Can hardly wait for part II of this video, can it pan fry and be delicious? Yellow peas are very healthy and used in making the beyond burger brand of vegan ground meat. Thanks for sharing and see you soon. ♥ ♥ from Vancouver BC.
thank you so much for the subtitles as well, i get overwhelmed pretty quickly by music and sounds and i can't focus on what's being said, now i can really enjoy the video, thank you
I'm glad I found your channel. I'm a LONG term vegan (many years gluten free too due to bad genetics...sigh) who is struggling to get my darn blood sugar down. When I saw my blood sugar 2 hours post a very high carb/no fat lunch today at 279, I freaked out. I've GOT to cut carbs. HCLF just doesn't work for me (bad genetics again). I know many of your recipes are not Celiac friendly, but your channel looks great.
I have to go very low fat because of a serious health condition and everything right now is low carb, higher fat. And then I still have to cope with blood sugar since (for the same stupid reason) I will have to go straight to insulin rather than use any of the old or new drugs for diabetes. Best of luck getting the right ratio of food vs life.
@@kathyjohnson2043 Honestly, I'm close to just not eating anymore. I already started to feel weak and tired by cutting carbs for 3 meals...and ended up eating more carbs at dinner last night and felt better. I watched an interesting interview with Dr. Mercola and Giorgi Dinkov yesterday, and it's sounding like The Zone (circa late 1990s) is the best option. Now, in the great chat, Dinkov suggested 1/3 carbs/protein/fat where The Zone is 30% protein/30% fat/40% carbs...but that's close. :-) They are both VERY anti PUFAs and I learned stuff about supplements I didn't know.
@@kathyjohnson2043 It's indeed frustrating when you are dealing with competing issues. I have a few chronic ones (one since birth), and what helps one often irritates another. 😕
Do you watch Atomic Shrimp? He gave you a shout out about a month ago. I made mung bean tofu last week and it worked out quite well. I sprouted them first.
@@marystestkitchen Probably "Moong Dal" (split, dehulled mung beans) would be best to use. It's used to make moon cake. In fact, the moon cake press might be used with some veg tofu recipes.
Love it. I moved somewhere with very little in the way of Asian food ingredients. This is very helpful. Can you try Scarlet runner beans? A very common garden bean grown for flowers but has huge beans that are edible.
Hmmm what can you make with yellow split peas? Is this toor dal because looks like it.I mean there is dal, Sambar, Bisi Bele bath, dal bati churma, adai or if you are in the mood for something sweet…obattu(puran poli)
Mary, I've never made tofu but your series are making me so mesmerizing that I might give it a try. Since I know jack about it I I gotta ask: what about fermenting the beans first (or the milk later)? Do you think it would work? Would probably improve the taste.
Hello Mary, Can you review the chufamix mulsi vegan milker? Is this really the holy grail of vegan milk tools (I think yes 100% but would love to see your opinion )
I wonder if washing the peas before would have made a difference in the amount of starch. Like washing rice until the water runs clear removes starch. (I hope everybody washes their rice)
Instead of standing worryingly over a boiling pot and adding gypsum, why not use a sous vide bag that you can walk away from all day without any problems? Also, instead of refrigeration, why not low & slow smoking for drying and flavoring? I also wonder if this recipe may be forgiving enough to substitute 50% maple syrup during the gypsum stage for flavoring and texturing?
You're such a joy to listen to! 😄 And inspiring as well, this video is so interesting it makes me want to try making tofu and cook a bunch of new recipes.
So, is that starch usable? I always throw a little cornstarch on my tofu when I fry it, for crispiness. Wonder if I could just use the leftover starch instead. I love all your experimentation! Keep up the good work :)
Hiya, Mary! While making soy tofu from scratch, when you get to the stage of well drained but still slightly wet curds, have you ever added lactic acid and nutritional yeast, before pressing? I tried it and it's like a cross between cottage cheese with just a hint of cheddar.
Not lactic acid because I haven't been able to find a source (without astronomical shipping fees). I'm experimenting with cultures though so please stay tuned 😎
I love this series, thanks for your experiments! I've been wanting to make tofu out of green split peas and now I'm sure it's possible! By the way, have you ever thought of making tofu out of sesame seeds? (As far as I know green split peas have a high content of protein, they have almost all of the essential amino acid but methionin, and sesame seeds have a high content of this methionin, so I think a mixture of green split peas and sesame seed tofu should be a great source of high-quality vegetable protein). 🐱
You are such a trooper.. doing all of this so we don't have to. I'm fascinated by the overnight starch experiment, because knowing my personality, I would be the "longer is better" type.
I have a soy, tree nut, and dairy allergy. Thank you. Now I can try those dessert recipes like vegan tiramisu using this as a base. My next thought is... will this cheese if you add a culture??
Safety warning: Shaking a closed container full of very hot water can cause the container to explode or the lid to fly off, resulting in severe burns.
Thank you for doing all these non-soy-tofu experiments!
And the dangerous part is actually the air gap - it expands absurdly
We are all victims of physics at some point or another
Generally good advice.
However in this case it was a canning jar and they are designed to withstand the higher pressures and will release pressure automatically if it gets too high, because that is how canning works. Fill it, close it, boil it so the food is sterilized and the pressure inside rises enough to force the lid open a tiny bit to let steam escape. When the jar cools down, the now negative pressure inside ensures that the jar stays sealed, and if it unseals by itself that means it has gone bad.
So the chance of a canning jar exploding is ultimately minor, unless you somehow manage to singe down the lid so hard that it is a mircale that you didn't break the jar in doing so or the lid and /or jar is defective.
@@darius_sanguna Yes, assuming you leave the ring loose enough for the lid to release as needed, and the jar is upright for the air gap to vent, but if you're using it as a container to mix something, especially with something hot, you're going to secure the lid so there's no risk of painting your walls
@@BliffleSplick loose enough for a canning jar means hand tight, so it is still tight enough that it won't leak even if you shake it around. after all you're supposed to submerge canning jars when you boil them during canning and it wouldn't do if the outside water got in. However what might happen if you shake it upside down is that some of the liquid inside is going to squeeze out due to the pressure regardless of your shaking.
@@BliffleSplick Darn you, thermodynamics!
If you want to speed up the separation of starch, you can use a centrifuge. Specifically a hand cranked milk cream separator. It's intended for milk, but the settling process is similar,
Watching the ‘aged’ tofu test test-thinking about the press process-and wondering: could tofu be inoculated with microbes and aged like a cheese? I would love to see the experiments!!!
You can buy fermented tofu(aka stinky tofu), and yes it is quite “cheesy”
There is also a Chinese dish called hairy tofu, where tofu is inoculated with fungus, left to grow a fuzzy hair layer and then fried or braised. It seems to be comparable to blue cheese in the end. Also while watching a video about this now, it seems tempeh is fairly close to this process, just with soy beans instead of tofu.
My thoughts exactly!
Would that be like chao cheese, which is fermented tofu 🤔
Yes indeed I'd love to see it as well.
I don't know if I'll ever make my own tofu, but your presentation/walkthrough style is satisfying and I enjoy watching it.
haha i am glad you enjoy watching :-)
@@marystestkitchen great series idea.
Ms. Mary,
I've made tofu out of green split peas. Soaked 24 hours with a tsp of baking powder.
It worked a treat.
I freeze dried the tofu to make textured pea protein. That later became a Bolognese style sauce.
So far, I've tofu
Lentils, green split peas, pinto beans, navy beans, peanuts, pumpkin seeds, kidney beans, and great northern beans.
I've never had luck separating out starch.
I do love that tofu press. It's very versatile.
I've used it for tofu, vegan cheese, and vegan Greek style yoghurt.
I should also point out that I don't strain the milk for tofu, nor do I use a coagulant.
Ingenious! I'd like to try making the textured pea protein and adding some Gluten Flour to make
burgers and franks. Have you tried it? Let us know.
@carollen5633
No I haven't tried it.
I'll add it to my list of future Blog posts.
@@caninedrill_instructor5861 where can I find your blog?
@tomtalty1644
I'll comment it on your channel.
BTW:
Class of 1987 Dakota High School. Dakota Illinois
That was my first thought, Why strain the protein mass?
Question: Have you ever tried fermenting anything before making it into tofu? Like a 2% salt brine lacto-ferment? The lactobacillus and other bacteria would ferment a lot of the starches and some of the fiber. It would be interesting to see how that changes the process.
I am so glad you showed /played....the clicking sound on that tofu press. I bought the same one and when it made that sound I thought for sure it broke. BTW....you are so patient.
My recommendation for the leftover yellow split peas: Ethiopian kik alicha wot! It does require a couple of specialty spices, but otherwise it's very easy and incredibly delicious.
Aww dear, you're awesome for taking up our request to tofu peas. Thank you so much. 😍😍😍😍
Seriously, you're the TOFU QUEEN!!! 👸
My pleasure 😊
Make Pease pudding. You can make it as a paste or as a solid. It's pretty fun.
I mean, like, you having left that peafu in the fridge for a week is very in line with how Pease pudding is treated. 'Pease pudding hot, Pease pudding cold, Pease pudding in the pot, nine days old.' You're already getting into the swing of things.
Have you considered traditional pease pudding? It's not going to be low-carb like a pea tofu, but it's easier to make and just as versatile. You soak yellow split peas until fully soaked, and then either cook the peas in a pan until it's pasty and almost crumbly, or put them in a pudding bag to boil for a few hours. The end result is pretty similar to Burmese tofu, panelle, or lentil flatbread.
I think Mary is keto (for medical reasons?) so that probably wouldn’t work for her, but it sounds like a good idea!
❤❤❤
Townsends did that. It was fascinating.
@@CricketsBay You'll find a lot of British cooking channels that have recipes for it too. Especially ones from Northern England that focus on traditional British cookery. The basic method is pretty consistent across recipes.
Apparently the only good way to get more starch out is more cold water (less concentrated solution) which makes it easier for the starch to settle out due to gravity. The starch is relatively insoluble in water but can be suspended by the other lighter particles in the water like the proteins.
This is not worth it, as you would need to evaporate and concentrate the solution before coagulation and spend even more time and effort just to settle out a few more grams of starch.
the other option is a centrifuge.
So you can be confident that a few hours in the fridge is as good as any of the milks will get.
The whey like liquid left over from the curds, behaves like aquafaba, it will form soft peaks when whipped with mixer/immersion blender. If you have simmer the whey liquid to thicken it a bit more it will form more solid peaks which you can incorporate into your vegan dessert like Meringues etc.
So grateful for your videos! Your pumpkin seed tofu is amazing. It’s embarrassing but I managed to eat the whole first block raw with salt in one sitting. I just couldn’t stop eating it. I bought two additional presses so I can make one block for snacking and two for recipes. 😅
Aren't pumpkin seeds $$$$?
@@samanthathompson9812 Yes, although if you shop around you can pay a lot less
Lol! You’ve got it bad
I love this series so much because I think moving to a country where tofu and vegan foods aren't super accessible, and if I can make tofu with these? I know I'd be totally fine
Yes!! Don't let lack of tofu hold you back! :-)
What country is that? I know here in the states, it varies a lot, but it also has gotten a lot better
Yeah, which country it is? Because most countries even less friendly to veganism should have it. Unless maybe African countries are less common?
@@222Deima africa has loads of delicious and interesting vegetable / traditional vegan recipes. Africans have been eating a primarily plant based diet for a long time however when it comes to tofu... good luck. lol
That starch can be used in another way, too! If you clean it, it can be put into a spray bottle with water and used to stiffen clothes while ironing! I like to use starch on tailored garments, alongside collars and cuffs on flowier pieces.
Sincerely,
A weird seamstress
Great idea!!
AND MISOPHONIA FRIENDLY?! love her.
love the ‘you’re watching this video so I’m still alive’ attitude to cooking and food preparation! 😅
Thank you for this series, Mary! I appreciate using less costly ingredients.
Have you ever tried to mix two ingredients? Say, pumpkin seeds with yellow lentils? I wonder if that would work to decrease the cost of the pumpkin seeds, while still having that creamy, fatty deliciousness.
I can't wait for part 2. I'm currently pressing my red lentil tofu. This is an amazing channel, I'm addicted.
i initially started watching your Will It Tofu series out of curiosity (popped up in my recommended), and i’ve wanted to go, if not fully vegan, at least vegetarian, for a while but have been intimidated (and worried, since i am already a picky eater, that it would limit my options even more). your channel has inspired me a bit? shows that there’s a wide variety of foods i can still eat, and i’ve been moving towards going vegetarian now.
Hi Mary, I'm new to the tofu world. Your tofu series is wonderful and inspiring. Enjoying it very much. I have made the pumfu several times. I love it. Also purchased the tofu press based on your recommendation and love it too and no I didn't receive a cloth either. Mary, please do an experiment making a soy-free SILKEN tofu. Any bean or nut will do but I'm really curious if pumpkin seeds (pepitas) could be made into a silken tofu. Thank you. 😊❤
Mary has a video where she uses pumpkin seeds to make delicious looking tofu. Can't wait to try it.
@@mariel.8809 Thank you. Yes, I have made it several times. It's really good. The pumpkin seed tofu is called Pumfu. The pumpkin seed tofu is very firm. I wanted to know if Mary could create a pumpkin seed 'Silk' tofu or it could be any nut, seed, or bean as long as it's soy-free.😊
Mary is out here doing the most - and I am here for it😉
For the second half of that bag of yellow split peas, I've seen some recipes use them to create a homemade version of Just Egg!
I'm so excited about this! Thank you!!
I use split peas for garden burgers
and making crackers.
Yellow peas make a lovely milk. Add some hemp seeds and macadamias to the mix and you have amazing milk.
Sounds delicious!
traditional use for them in british food is pease pudding (when slow cooking a joint of meat such as gammon in a pot with water also include peas to soak up the flavours and then when it is all cooked you have the meat and and the pease pudding as an accompaniment or for something else. Its real tasty, but my vegan friends cannot enjoy it as made with meat. What veggie alternative would cook well in this way with the peas without just becoming soup and while imparting good flavour to the peas
That cutting board transition 👌👌👌👌👌👌👌👌
If you want fine pulp, liquidising with as little water needed to make it possible to blend it is the way. You can always add the rest of the water needed for later stages after you've blitzed it. The more water you add, the easier it is for the chunks of unblitzed food to flow around the blades
Hi Mary You've done it again! And...I'm sold on the tofu maker. However I' have one question about the maker- can you wash it by hand without being too difficult? or is it really fiddly requiring special brushing or digging out the tofu from corners or anything like that? I don't have a dishwasher so wanted to ask as I'm sure you've tried it. Once I hear back I'll move forward on purchasing it...with the other items too :). Thanks so much for including the direct links.
PS been making tofu on and off for years balancing weights and other craziness...this maker seems too easy ...and thanks for the mention re the popping as I'd be worried I broke it..
I wonder if it smokes well.
I use split peas or red lentils in a potato cake mix. They make great protein bites for lunch boxes
The whey from this one looks like it'd be a great starting liquid for making vegetable demiglace. Take some veggie scraps, particularly mushroom stems, tomato skins, etc. and broil them until they begin to blacken slightly, then you can scrape them into a large pot with your whey and simmer it with some kombu before you remove the kombu and continue to simmer it for another hour or so. Add in some wine or brandy if you like for a more authentic flavor. You'll need to thicken it with some pectin or starch if you want it to actually behave like demiglace.
that cutting board edit was so smooth i had to go back and look at it again.
Such amazing work! You are so thoughtful and thorough. I just love this series (and everything you create)!!
Would you consider trying to add amylase to enzymatically break down the starches instead? I know that it might make the recipe less accessible but it would be interesting to see if it could improve some of the tofus where decantation was unsuccessful.
Thank you for making these incredible videos!
Just spit in it. A lot lol. Nah, would probably take forever, can't be that much amylase in spit.
Hello, I love your videos, your channel is so original I speak Spanish and I do not understand much English so I have to be reading the subtitles and I miss a lot of the images or vice versa, I saw a video that you had on a robot that spoke in Spanish, and it was great to be able to watch the video quietly without reading at full speed, so if you could upload some video more so, I would be very grateful, thank you very much
You should make some type of soup or savory porridge out of the rest of the peas. Split pea soup is one of my favorites
As a misophonia sufferer: thank you sooo much for muting the slurping sounds! I've never liked soy-based tofu, but I'm definitely going to try some of your recipes to make my own. Thanks for taking the time to try and share all of these processes. New subscriber!
5:00 I didn't really notice it the first time, but there was the starch scraping scene which got the hairs on my back to really stand up.
I love this series. I've watched all of the videos and want to thank you for this amazing experiment of tofu substitute.
I really enjoy this series. It's so interesting:)
Question: Will you do a résumé at some point of all the "tofus" you've done so far? Would be quite interesting to see what sticked in your cooking routine and what fell flat :)
Fascinating! I never thought it was possible to make these other kinds of tofu, like yellow split peas.
Baby steps 😊 my tofu press and cloth's arrived today!
Thank you again for this wonderful series and all the little tips.
My press didn't come with a cloth and I'm so glad I ordered the heavy cheese cloth just in case.
Nice to see use of the other legume kinds. Have you ever made tempeh kinds out of your video tofu experiments and/or paired them with any of the variety of ways to use lentils found in Indian cooking?
If you wanted to be fancy, you could try using a racking cane to make the process of avoiding disturbing the starch layer when transferring between vessels. Even fancier would be a auto siphon racking cane. A basic siphoning kit is around $14 in canadian loonies.
I LOVE your longer tofu videos! The longer the better!
Fascinating. Looks very useful. I bet making it with green split peas would be very attractive, which is the kind I have always bought, because the yellow ones seem to be a specialty item here. Reduced starch and fiber would be a bonus for my household. I wonder what you can do with pea starch? I think they make glass noodles from it.
I wonder! I just used the pea starch for thickening sauces and soups for my partner. I didn't even think of trying to make noodles. What a great suggestion for next time. Maybe when I try with green peas!
@@marystestkitchen There are some Asian noodles that are made by cooking starch into a thick paste, then cutting them into noodles after the starch thickens into a block or sheet. I buy dry mung bean noodles, which are clear when dried and remain clear when cooked.
Your recipes are so great and helpful. I only eat plants and I’m planning on trying van life for a year or two. Tofu likely won’t be available in the areas where I camp and I can’t stuff a tiny refrigerator with enough tofu for a few weeks. Fresh tofu will be a true game changer. 😊
Ayy its the tofu girl. Ive never eaten tofu in my life but find these videos strangely satisfying
haha i am very glad you are enjoying them
Oh cool, I've been wondering if this was possible. My goal is usually the starch; I make cold jelly/noodles with it. I use the byproduct as soup broth but pea-fu seems like a fun project
I have no idea why the TH-cam winds driven me here... But oh my - I loved the video. I will never try anything like this myself - but it was lovely to see :)
Best way to use the extra yellow peas is to make some curry pea soup. It tastes good and is the color of sunshine.
I tried many times without gypsum always spoiled. I am from Burma. Really love tofu. I will definitely try it after buying tofu press and gypsum. Thank you so much for teaching sharing.
That's cool! I don't get many commenters from Burma! :-) I hope you really enjoy this version of tofu :-)
Very cool, you have inspired me to try some homemade tofu! Thanks for linking the tofu press.
One of my fave recipes is spit pea and red lentil soup
Loving the chaotic energy
Thanks, I just got my press and am interested in green and black eyed peas. Perhaps if you let it sit longer with out putting in the fridge it would of released more starch? I've had a wild idea of mixing some kefir water into the milk to try to see if it would ferment in the press? Perhaps the press might at least make a nice kefir cheese either vegan or with cows milk.
Since it's summer, you should make a salad out of the rest of the split peas. Something refreshing. By the way, can you use the pulp in desserts like brownies? I like using beans and sweet potatoes as milk/oil substitutes in baked goods. I wonder if the pea bulk would make a good add-in for extra fiber. I wonder if you could toast it, grind it and use it as a fiber supplement in smoothies as well...
Ya! The pulp can totally be used in place of flour. I might start with replacing 25% of the flour for something like brownies.
There are some other videos here for uses of okara / soy pulp, but the rest of the internet has plenty too. Where you can use soy pulp you can pretty well use other bean pulps. Brownies specifically are among the popular uses; smoothies do come up as well; and as a major part of burger patties is another biggie.
And oh yeah - if you did go for a salad, you may be able to use the whey for a dressing basis too.
There is a Chinese dessert called yellow pea cake that is made from that
Have i suggested cannellini bean? They aren’t navy beans. They are smaller and creamier. So they may have too much starch.
Can hardly wait for part II of this video, can it pan fry and be delicious? Yellow peas are very healthy and used
in making the beyond burger brand of vegan ground meat. Thanks for sharing and see you soon. ♥ ♥ from
Vancouver BC.
You are my hero. Amazing food experiments and muting eating noises for misophonia sufferers! Your videos are amazing.
Thank you 😋
thank you so much for the subtitles as well, i get overwhelmed pretty quickly by music and sounds and i can't focus on what's being said, now i can really enjoy the video, thank you
You're welcome 😊
I'm glad I found your channel. I'm a LONG term vegan (many years gluten free too due to bad genetics...sigh) who is struggling to get my darn blood sugar down. When I saw my blood sugar 2 hours post a very high carb/no fat lunch today at 279, I freaked out. I've GOT to cut carbs. HCLF just doesn't work for me (bad genetics again). I know many of your recipes are not Celiac friendly, but your channel looks great.
I have to go very low fat because of a serious health condition and everything right now is low carb, higher fat. And then I still have to cope with blood sugar since (for the same stupid reason) I will have to go straight to insulin rather than use any of the old or new drugs for diabetes. Best of luck getting the right ratio of food vs life.
@@kathyjohnson2043 Honestly, I'm close to just not eating anymore. I already started to feel weak and tired by cutting carbs for 3 meals...and ended up eating more carbs at dinner last night and felt better. I watched an interesting interview with Dr. Mercola and Giorgi Dinkov yesterday, and it's sounding like The Zone (circa late 1990s) is the best option. Now, in the great chat, Dinkov suggested 1/3 carbs/protein/fat where The Zone is 30% protein/30% fat/40% carbs...but that's close. :-) They are both VERY anti PUFAs and I learned stuff about supplements I didn't know.
@@Atheria444if eating "right" makes you feel better, than it isn't right not eating should not be the answer. good luck.
@@kathyjohnson2043 It's indeed frustrating when you are dealing with competing issues. I have a few chronic ones (one since birth), and what helps one often irritates another. 😕
ALL HAIL THE TOFU QUEEN! ALL HAIL THE TOFU QUEEN! ALL HAIL THE TOFU QUEEN! **Bows down!**
Yes! Your majesty!
many sewing shops sell cotton muslin that i use for cheese cloth
Oo! Can't wait for part 2!! Pet Riley & Chester from me 😽
petting has been distributed ;-)
Do you watch Atomic Shrimp? He gave you a shout out about a month ago. I made mung bean tofu last week and it worked out quite well. I sprouted them first.
Cool! I'll have to check them out. Thanks for letting me know.
And good to know about mung beans too!
@@marystestkitchen Probably "Moong Dal" (split, dehulled mung beans) would be best to use. It's used to make moon cake. In fact, the moon cake press might be used with some veg tofu recipes.
I absolutely love the style of your videos. They are so cute but still informative and entertaining. 😊
Love it. I moved somewhere with very little in the way of Asian food ingredients. This is very helpful. Can you try Scarlet runner beans? A very common garden bean grown for flowers but has huge beans that are edible.
What would you do with the leftover starch? And would a centrifuge help with the starch settling if you had one?
Stumbled onto your channel . Really pleasant voice to listen to. your content was easy and enjoyable to watch . Keep up the great work
Hmmm what can you make with yellow split peas? Is this toor dal because looks like it.I mean there is dal, Sambar, Bisi Bele bath, dal bati churma, adai or if you are in the mood for something sweet…obattu(puran poli)
Yellow split peas left overs could be a good time to do a dhaal such a cheap, easy nutritious meal for these times
you have so much knowledge about it! thanks for sharing ❤ cheers from brasil
love this series
and i love making it :-)
I did this but as Burmese-style tofu, and it was basically hands-off and quick. So much more worth the time investment. 😊
happy for you! Sadly, I can't have it that way anymore.
Hi I have a recipie for using the bean curds (fiber) left from making tofu
in korea we put the bean curd in kimchi soup!
Mary, I've never made tofu but your series are making me so mesmerizing that I might give it a try. Since I know jack about it I I gotta ask: what about fermenting the beans first (or the milk later)? Do you think it would work? Would probably improve the taste.
You can. They do in Japan and China.
Hello Mary,
Can you review the chufamix mulsi vegan milker?
Is this really the holy grail of vegan milk tools (I think yes 100% but would love to see your opinion )
This?? www.veganmilker.com/en/product/mulsi-soul/
It already fails my review for being so expensive lol
I wonder if washing the peas before would have made a difference in the amount of starch. Like washing rice until the water runs clear removes starch. (I hope everybody washes their rice)
Instead of standing worryingly over a boiling pot and adding gypsum, why not use a sous vide bag that you can walk away from all day without any problems? Also, instead of refrigeration, why not low & slow smoking for drying and flavoring? I also wonder if this recipe may be forgiving enough to substitute 50% maple syrup during the gypsum stage for flavoring and texturing?
You're such a joy to listen to! 😄 And inspiring as well, this video is so interesting it makes me want to try making tofu and cook a bunch of new recipes.
Bless you for muting the slurps!! So considerate!
Amazing videos I love this series! Is there a sesame seed tofu yet? I feel you can do a lot of variety, black sesame white sesame raw, toasted.
So, is that starch usable? I always throw a little cornstarch on my tofu when I fry it, for crispiness. Wonder if I could just use the leftover starch instead.
I love all your experimentation! Keep up the good work :)
Yeah I'm sure that will work. I just use it to thicken soups and sauces when I'm cooking for others.
Always a joy to watch and learn, Mary! You rock!
What if you salt right before adding to the press? Would take away that spoil concern, could preserve in the fridge for ... Ages!
love your editing style, thanks for the video :)
Thanks so much! 😊
Oh heck, a fellow Calgarian! HEYOOO and thanks for the always informative tofu vids!
The rest of the dry peas: make a curry. Or: I found a recipe for a split pea halwa (fudge, sort of) but have not tried it. Maybe you can!
Mary, my friend, you are hilarious and your recipes are 🔥
Sigh.
If you tried Blue Corn or any Dent corn that would be super interesting!!! Blue corn has more protein than other corns generally
Hiya, Mary! While making soy tofu from scratch, when you get to the stage of well drained but still slightly wet curds, have you ever added lactic acid and nutritional yeast, before pressing? I tried it and it's like a cross between cottage cheese with just a hint of cheddar.
Not lactic acid because I haven't been able to find a source (without astronomical shipping fees). I'm experimenting with cultures though so please stay tuned 😎
Can you use premade plant milk, and skip the messy steps of making your own?
What would happen if you tried this with rice? Or sesame seeds?
Do you have to use gypsum? Would lemon or vinegar work?
I love this series, thanks for your experiments! I've been wanting to make tofu out of green split peas and now I'm sure it's possible!
By the way, have you ever thought of making tofu out of sesame seeds? (As far as I know green split peas have a high content of protein, they have almost all of the essential amino acid but methionin, and sesame seeds have a high content of this methionin, so I think a mixture of green split peas and sesame seed tofu should be a great source of high-quality vegetable protein).
🐱
You are such a trooper.. doing all of this so we don't have to. I'm fascinated by the overnight starch experiment, because knowing my personality, I would be the "longer is better" type.
What about pecan? Pecans are be quite cheap and readily available in some parts of the US.
Can you try corn or a corn bean blend? It could be really tasty!
I have a soy, tree nut, and dairy allergy. Thank you. Now I can try those dessert recipes like vegan tiramisu using this as a base.
My next thought is... will this cheese if you add a culture??