Tofu and Tempeh Tutorial - How to Make Quick Tofu Cubes and Tempeh Cubes
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- Опубликовано: 28 дек 2020
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![How to Make Tempeh [Homemade] - Easy Method](http://i.ytimg.com/vi/OxG_S0Q-bAg/mqdefault.jpg)
Ann is the cutest human on Earth!!!
For tempeh, you can grate it into chili for a 'meaty' texture. It soaks up the flavors or you can marinate it before hand if you want.
I might try that, thanks for the suggestion. I just really hate tempeh and I don't want to.
Best firm silken tofu recipe is put one block in a high speed bender with whatever frozen fruit you like and it becomes like an ice cream. So godd and healthy.
I found silken tofu. Where can I find firm’ silken tofu?
@@traceykaminski7874 I have to say I never see silken tofu in the stores. Ann and Jane mention buying firm silken tofu on Amazon! I'll have to take a look.
@@traceykaminski7874 The softest silken tofu is sold in plastic tubes. Then there is a kind of silken described as firm silken tofu on the label. It is in a box in fridge section. Go to an Asian market and look. 😉
@@traceykaminski7874 its the same thing...firm or soft...don't know why they write that, its the same texture
We ate silken soft tofu in Japan out of the package with a bit of soya sauce, ginger and grated radish on top. It was delcious and still eat in that way 20 years later.
the snow outside looks pretty. Nice and cozy with mom indoors .
The only thing I miss from living in a cold climate is wearing beautiful sweaters like yours, Jane. Although I can't eat soy, I still came to watch you all. You've become dear friends to me over the years.
I cook my tempeh with 1:1 tamari and maple syrup with smoked paprika. Delish
I do something similar, and I love it, strangely the flavor and texture reminds of smoked salmon.
You gals! 💞 Fellow Ohioans, thank you so much for your lovely & lively content. I was just discussing with my dad earlier today how the Cleveland Indians should be renamed the “Cleveland Heartbeats” in honor of your dad/husband & his great work at the Clinic. I’m finishing up Dr. Campbell’s books before taking his Plant Based Nutritional courses next month. I can’t wait to be at your future conferences in person, but am delighted about the upcoming virtual. I’m nearly a year into WFPB after discovering the SIMPLE truth with help from all of my new heroes. I’m determined to help the cause in our little rural town & beyond. Thank you, again, for being you & leading the way.
I can’t get enough of your videos! I know my husband listens in because he makes comments like “I want to try making that salad that those two white haired ladies were making” 😂🥰
I like to press my tofu before adding tamari and spices. I find it absorbs more as there is still a lot of moisture in the tofu.
Yes! Definitely makes a difference in flavor when the tofu is pressed before you marinate.
I agree, pressing the fresh tofu is very helpful. I've tried freezing the tofu and I don't really prefer it. It seems to make the texture more rubbery, and it doesn't soak in flavors any better than the pressed tofu...
I freeze my tofu. When defrosted & cooked it has a lovely texture
Marinating tempeh in Frank's Red Hots is really good too if you like cayenne.
Oh my yum!!!
Never thought of this. Awesome
I love tofu and tempeh! Awesome video ladies. Thank you 😊
Sounds good! After marinating do you bake it fry? What is your method?
i slice my tempeh really thin and marinate it with a little tamari with garlic, onion, cumin, liquid smoke or smoked paprika and whatever other spices to make something that tastes similar to lunchmeat that i can put a few slices on my 4:9 bread (yes, i eat it raw) with tomato, lettuce, onion, etc...
I always steam the tempeh in my rice cooker while I cook rice. Then I cook it and top it with a sauce. It helps with the bitter flavor that it can have.
To remove completely the bitterness, i boil the tempeh in big chunks for 5-10 minutes. Then it becomes totally sweet (not sugary but sweet and soft)
Me too- stream it for 10 min before using it for anything else. Love you lots, Jane and Ann- thank you!
This was really helpful! Thank you for breaking down the different types of tofu and how to prepare it.
I like tofu scramble, tofu air fried with Chinese five spice, ramen with tofu, so versatile
Yes love it in ramen and scramble!
my tofu scramble: grind the tofu by hands, cook with some frozen vegetables ( spaghetti mix the best)...put a bit of miso, tumeric and nutritional yeast...some oil...and 2 cup of water...put on high and cook until all the liquid evaporate ( about 10 minutes)...add some salt after...its creamy, even more if you throw some instant oatmeal in the mix when you cook, it dissolves...2-4 tabs
Been vegan for over 8 years and juuuust tried tofu scramble (oil-free) this morning. No idea what took me so long. It was delicious 🤌
I love that your normal ingredients are available here in Ohio! I do this in my air fryer and put it in my ramen sometimes or atop salads. Not often but occasional weekend treat! Nice work everyone!
Love the calmness that Ann brings to these videos. Cubed and browned tofu/tempeh is great in so many dishes.
What a thorough tutorial, ladies!!! Also, try FREEZING the extra firm tofu first and then bake for a chewier texture. If you are watching your salt, cube and sprinkle with garlic powder (or your seasoning of choice) before baking. Tofu really is a blank slate for your favorite seasonings. For tempeh, I was taught to simmer for 15 minutes in water (or broth, or seasoned water). It is supposed to remove the natural bitterness. I love to slice the tempeh plank in half to make 2 squares, then "filet" those halves in half so you have 4 thin squares. Put them in a skillet with your favorite BBQ sauce and some water. When the water cooks off and the sauce gets sticky-thick, they are ready to make BBQ tempeh sandwiches. So Good!!
Being Asian, I’ve always had tofu regularly in my diet now and while growing up. Never realised that non-tofu eaters struggled with the varieties.
I am pretty good with tofu here in USA where it is labeled but in China and Japan where it is sold fresh I had a hard time at first. Lol plus in China they have textures/varieties I had not seen in Asian shops in USA.
Thank you for the demo and for showing the different varieties! Very helpful. Happy holidays!
I've started using California Balsamic Teriyaki balsamic-no salt, oil, or sugar, to marinate tofu rather than soy sauce and maple syrup.
That is my favorite!
That sounds WONDERFUL !!!
?? 2 types of vinegar? No oil or sugar in it?
Do you mix it yourself or buy it somewhere ready made? I'd like to try it.
@@potterylady44 California Balsamic makes wonderful infused vinegars. They get their balsamics from Italy and infuse them with so many different flavors. I personally have at least 15 different flavors.
I like the fruit ones particularly because I make sparkling water balsamics. It's almost like drinking Italian sodas (without the sugar) and because it is vinegar (but only 4% acidity most vinegars are 6 or 7 %) it helps with digestion. I add a tablespoon or two to a tall glass of ice and then pour in the sparkling water. My favorite afternoon drinks right now. In hot weather one of these infused drinks is extremely refreshing. ☺
Thank you so so much for doing this. We are becoming a plant based family and still learning about this lifestyle.
The snowy background is beautiful!!!
The two of you are so helpful! I can't tell you how refreshing it is to be able to follow very simple recipes with everyday ingredients. Thank you so much!
Do you ever press the tofu before baking it? Or is that step unnecessary?
@@Veronica-nq9kr Pressing increases the tofu's ability to slurp up the sauce deep inside and gives it a better texture but no, you don't have to.
I love adding tamari, lemon juice and garlic to my tofu. And freezing the tofu first is a game changer. Wish I had tried freezing tofu sooner...If you have not frozen tofu in the package, then defrosted in the fridge, then use as you like...Please, give it a try! 💜
Yes! I concur. Freezing tofu first, then defrosting before preparing makes a huge texture difference that is preferred in my household for sure. Especially for tofu scramble:)
@@heatherc.j.atkins7693 "Vego duck!
I’ll try it. I just made a batch and will definitely try freezing next time.
Thank you for these basics on tofu! 💕
I very much enjoy watching you two together. Thanks for the great demonstrations.
You two are so sweet! Thanks for the videos and please keep up the great work! Have a Happy New Year!😁
Can't wait for you to show this. Will watch your other videos in the meantime. Merry Christmas to you both. I love watching your videos and have learned so many things to prepare for my family! I wish I could have videos of all your plant strong books! Keep it up. You guys are fantastic
very helpful, thank you! and lovely sweater, Jane!
Wonderful being in the kitchen with y'all!!! You encourage us with so many EASY and yummy dishes!! THANK YOU! Happy New Year!
I've never had temp. I've heard it's bad for you. But I don't know that for sure. You guys are very healthy. So I would probably believe more what you say than anybody else love you guys
Tutorials are really helpful.
Fab show ladies and I am checking the calendar cuz I really want to go to that forum/workshop thing in March!
This is a big help. thank you!
I just love love love your videos Jane! And Ann is just precious! They are really motivating me to actually cook. I usually make really simple food as I live alone and I would like to expand my selection. I particularly like all the toppings and dressing that are fat free. Thank you so much!!
love this! It is something i have needed for years! thanks so much! :)
Finally someone did this. Thank you!
Thanks for showing the different tofu products/ methods of cooking. 🌻
Thanks ladies I always enjoy your videos.
Just love Ann!
I love adding tempe to my salads.
You showed Silken in your Chocolate Cake recipe how to frost. Good point explaining the shelf tofu vs frig.
Thank you Thank you 🙏🏼🎉 I’ve been plant based for a year and haven’t tried making tofu or tempeh! I could never find silken and thought I needed a tofu press, etc. I didn’t know where to start. So appreciate this. Now I’m inspired!! Cheers🥦
Watching this after Christmas and I was given a tofu press! I would never have thought to buy one but can highly recommend. Happy New Year everyone 🌞
This was so helpful!!! Thank you so much
You ladies are amazing ☺️
Awesome! Thank you.
1 am and I'm glad I stayed up to watch this!
Just found these two lovlies! Becoming a vegan myself and love the recipes!
Very helpful video Ladies. Thank you to all who left comments. Watching from California 🙋
Thank you so much for this video on tofu and tempha
thanks! you are the best!
I just love you both!
My 10-year old daughter makes the best scramble tofu with tons of spices :) I love using tempeh for the kids sanwitches with lots of veggies and hummus.. they love it! 💚🥬
Please share ur recipes.
I also put lemon juice, garlic, a few drops of toasted Sesame Oil and onion powder in with the Tamari and Maple Syrup, it makes it really yummy!
You can make a delicious chocolate mousse with only the silken tofu and dairy free black chocolate (melted in bain marie) and optionally a little bit of maple syrup. Very Simple. Delicious !
I like to steam my tempeh before using to make it lighter. Your women's program sounds great!
We made ... gluten-free crispy breaded buffalo “wing” triangles in the oven. It was amazing. 😋
We crunched up some GF pretzels and added it to the breading mixture for extra crunch and flavor lol.
Hi Jane n mom ... I use soft tofu to make tofu scramble with tumeric for color... You have to cook it longer to get the water out then I add onions n spinach salt n pepper sooo good.🎖
Thank you for this video!
Also adding black salt will give it an eggy flavor if you like.
Thanks for explaining the different types. Not knowing, I have only used the MoriNu lite firm for everything from your lime pudding to tofu sausage crumbles & sliced marinated tofu. Trying to keep sodium down for my T2DM husband. I think other tofus might be higher in salt & fat. So far it's worked well for everything I make with it. I use Jane's way to "press" it by wrapping it in cotton dishtowels in the frig overnight first. Thanks for all you both do, and of course Essy & Rip too, for all of us following a WFPBNO way of eating.
I usually just slice up tempeh like french fries and cook them in an air fryer, maybe with a little garlic powder rubbed in. That's similar to how it's eaten in Indonesia. Soy sauce is optional.
Freezing extra firm tofu will give it more texture, making it chewy. Highly recommend this technique!
I love Silken Tofu for Agedashi, plain Japanese or Chinese Style with a sauce and also with combined with Firm Tofu for a Tofu Scramble which gives a great texture.
Just made this and I am sitting here like.. Wow.. That was delicious!!... Thank you for the Videos and Books.. Your Family is Amazing... Pretty sure I am Type "A" personality too and Your Both doing Amazing.. Keep up the Great Work..
TFS, your demonstration on various types of tofu!!! Can you also do a demonstration on the best burger? Thanks!!!
Yummy. Please show an episode with sauces and salad dressings . Thank you.
I love those blue earrings...
Love your sweaters!!! Did you knit them?
Love your impression of an insecure friend that’s like tofu! So funny!😂
Insecure tofu what flavour you will wear tonight for dinner? 😂
Amazing wonderful people
Awesome! My first exposure to tofu. Now I know.
Tofu is delicious but it helped me to think of it as cheese. I tell my family the recipe is made with soya cheese. The name "tofu" seems to be a turn off for many.
silken tofu is really good for making dips like cucumber dill and roasted garlic and onion also sour cream and mayo
Thank you for mention to go easy if one have heart issues. I wanted to know what Dr. Esselstyn view point 💎💙
Thank you, for your awesome channel! I love the plant based diet! My health has improved so much. But, about 4 months ago, I noticed my hair and skin getting very dry. I have never had this issue before , what am I doing wrong? Is this normal on a plant based diet ?
Nice video thank you! You know what I use, a sweet soy sauce called ketchap manis. That also is delicious.😁
Great video don't eat much tofu. But my include in my diet. Thanks
I like this temph
Yummy!
Tofu, yum. Perfect meat alternative 😊. You inspire my channel!
Maybe I missed it....but at what temperature do you bake the tofu, and for how long?? Thanks! I LOVE your videos and your easy recipes! Yum!!
Good comment Ann about the fat. Great video from you two. Lovely to see you working together.
Many thanks for sharing. Will subscribe to the channel. 💚 🌱🌟💎🎆
Some BBQ sauce on the tempeh is delicious! Thanks for all you share with us......you make a great team:)
Hello ladies! I am going to bake up some tofu! Should I limit my intake want to lose weight or for heart health?
Thank you, great video and very helpful! I have been cooking tofu for years with oil and since I gave up oil I have been eating it raw so I will try your suggestions! What do you think is better/healthier, tamari or Braggs amino acids?
Either- both!
The Mori Nu shelf stable
firm silken tofu is available in
my local supermarket here in Germany
It is great for making healthier vegan mayo
(which as I didn't like mayo before is better)
and I use it to replace Quark
(a dairy product which is used a lot in Germany)
I like to make bowls of silken tofu and mixed berries
sort of like the blueberry bowls
as a treat dessert.
Good tip about adding the maple syrup
when it is off the heat
as I ruined a pan by adding while cooking
and the "glaze" managed to weld itself to the pan
I learnt not to do that
and always to put the pan in water after cooking
to make sure it cleans up okay.
This was so helpful! Thank you! One question, what temperature did you cook the tofu cubes?
Most recipes call for 400 degrees. When they don't include a temperature google always knows. 😉
Non gmo is what you want. My mother got way into this in the seventies... Back with the book Diet Dor a Small Planet. i think more needs to be said about the phytoestrogens...
In Asia, we beat eggs and add it to silken tofu with scallions and seasonings. It is then steamed. This is usually fed to young children or old people who need to eat soft food. Sometimes minced pork is seasoned with pepper and soy sauce and oyster sauce and steamed on top of tofu. You can also serve a bit of tofu in miso soup. I also add shitake mushrooms.
You can take the tofu Jane didn't want to use and mix in oats, mushrooms, onions, carrots and your favorite seasonings, flax seeds, etc like you make meat loaf and bake it at 350 degrees for an hour or so until lightly browned. I like it best cold. Alternatively you make burger patties.
Sure- give it a go!
adorbs! Tofu being my insecure friend. Right? Love you two!
Question for the disclaimer at the beginning by Ann. Why does Dr. Esselstyn advise against more tofu if the patient is a CAD patient? By what mechanism does this cause issue? I am not doubting the idea, just very curious as to how exactly it exacerbates CAD.
Tofu scramble is my favorite. I would love to see you guys do more sauces.
Caitlin Shoemaker has an excellent recipe for a breakfast casserole made with silken tofu.
❤️Thank You❤️
i was thinking about the silken tofu that you didn't want to use...
a decade ago (after i saw a screening of ''forks over knives'' and met your son/brother rip) i learned to make a chocolate mousse using equal parts melted chocolate and silken tofu.... you could probably just soak some dates in the silken tofu with some roasted hazelnuts (they have them at costco) to soak up some of the liquid add some cocoa powder and maybe a little more sweetener and blend the whole thing until it's smooth and let it set in the fridge? i'm thinking if it doesn't set, try agar agar powder or tapioca starch?
another thing i thought about might be to blend your silken tofu and use it in a cream soup, like potato leek or potato broccoli or a cream chowder? with the right seasonings you can use it in an alfredo pasta...
Please, what temperature do you bake the cubed tofu at? Thanks. Love your channel 🤍
I do at 400 for 20 mins. You can do longer if u like browner.
I do 425 for 20-40 minutes, depending on how firm or crunchy I'm going for.
a airfryer will cook those up quickly