Started making my own unusual tofu
I got really inspired by Mary’s Test Kitchen on YT. This one is green split pea, it was delicious but I didn’t do a good enough job decanting off the milk from the starch. Ultimately what I’d like to do is try this with some of our very obscure native edibles, like thicket bean, bundleseed, etc.
If this successfully crossposts to Lemmy, you may only see one pic and have to click through to see the rest!
Update, tried the fava bean one next. It’s good!
Yes, I’m on the PieFed / Lemmy side, and only see the pot full of green gloop. Is there a direct link to see the rest?
Btw, I tried to make tofu once, but wasn’t happy with the aftertaste of the coagulant I used. What did you use in your case?
Sorry! it’s green split pea milk, I honestly thought it looked pretty appealing. 😅 Here’s a direct link: https://pxlmo.com/p/MxRemy/1003448388456219205
I used gypsum/calcium sulfate, and if it has a flavor I haven’t really noticed it? Seeeems pretty mild. I’ve heard some of the others are way more noticeable, like definitely vinegar.
Looks perfectly fine IMO, but culturally I think there’s a sense that opaque green liquids are on the wild side. Green slime, radioactive mixes. You know. Anyway, thanks for the link; looks pretty tasty!
I’ve heard some of the others are way more noticeable, like definitely vinegar.
Sounds good. Yeah, vinegar and lemon. Too obvious. IIRC I used nigari (magnesium chloride).
I’ve had a weird taste from using Nigari as well, gypsum is more neutral flavored and fairly easy to get your hands on.
I’ve done her pumpkin seed tofu. Super tasty, but kind of a lot of work.
Yeahh that’s very true… Seems to take me about 3 hours on average, minus the waits for soaking and pressing and such. Probably not the most sensible kitchen endeavor but it is fun!
Very cool! Did you try doing the thing with amylase enzyme to dissolve the starch that she’s been doing lately? I wanna get some to try out. I gotta get better at making normal (easy) soy tofu before I try all these hard delicate ones
If you try native edibles and stuff she hasn’t, you should documentgit and share some pictures of how much starch in the milk and how much water it absorbed and such.
I haven’t tried the amylase thing yet! Definitely gotta pick some of that up, because it seems like half the stuff she tries turns out pretty starchy lol. Seems really helpful. Maybe she’ll go back and retry some of the old failed attempts from before the amylase came around, that’d be cool to see.
For the native stuff, I’d like to say I’ll carefully weigh and measure and film every step like she does, but I’m also pretttyyyy lazy lol. I’ll try though! Working on dehulling a bunch of bundleseed right now actually, but it might not be enough to make tofu this year. We’ll see, fingers crosseddd
