This TOFU is NUTS! It's PEANUT TOFU but not the kind you're used to (soy-free, high protein)
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- Опубликовано: 27 сен 2024
- When you think of "Peanut Tofu" what comes to mind? Probably not this, right? This is tofu made from peanuts; not a tofu recipe with peanuts added to it. Thank you to everyone who requested that I add peanuts to my quest to tofuify everything! #WillItTofu
In this video, I take you along as I apply the traditional method of soy-based tofu to raw blanched peanuts. Along the way, I'll share:
- how to make peanut tofu (ie tofu made from peanuts)
- the tofu-making issues along the way,
- what to do with the leftover peanut milk pulp,
- my real-time reactions to the final product,
- cooked variations,
- cost, and
- nutrition.
Please enjoy the video and let me know if you have any questions. As always, please leave a #reciperequest if you have a suggestion on what else I should tofuify!
Cheers,
Mary
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* LINKS *
SOY-FREE TOFU playlist: • Soy-Free Tofu
HOW TO MAKE TOFU (with soy) playlist: • Making Tofu
WHOLE FOOD VEGAN GROCERY HAUL video: • VEGAN KETO GROCERIES: ...
* SHOP MY FAVES *
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For Canada: amzn.to/3y2lSl9
EXTRA LARGE STRONG CHEESECLOTH: amzn.to/3hY8s4Z
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Thanks so much for enjoying this exploration of PEANUT TOFU! Just FYI, I found raw blanched peanuts online but generally, the prices are higher than I found locally. But if you can't find them inexpensively around you, here are the online links.
For USA: amzn.to/3k80GGN
For Canada: amzn.to/41396jr
Inspired by this series, I made a small batch of cashew tofu just now (so you don't have to).Epsom salts didn't curdle the milk, but citric acid did The whey was clear. The "tofu" came out soft, creamy, and spreadable.
Peanuts are beans too as soy
Can you do pine nuts next because they are low in starch?
Being a product from the ground, most raw peanut packages will have a cook for safety label on them if it has the shells. In America you can buy bulk raw peanuts in shell from manufacturer for boiling and there are safety labels regarding cooking to safe temperature.
This is actually made here in India as a substitute for tofu by people who are sometimes lactose intolerant and can't have paneer. We call it peanut paneer and there are quite a few recipes of it online and even on RUclips. It's not that common anymore coz tofu is much more widely available nowadays but I used to see this in quite a few local grocery stores in my childhood. We normally made this the same way we made paneer by curdling the milk using vinegar or lemon juice after taking out the pulp the way you did it in the video. It goes amazingly well with curries just like paneer but needs to be deep fried or air-fried first coz it's a lot more soft and sometimes disintegrates when added to other liquids.
Very cool! No surprise that Indian cuisine has produced something like this :-)
Soya Tofu would be cheaper than peanut I guess
@@voidninja9134 I find it interesting because I can't eat tofu anymore, I have problems with the soy.
@@iii___iii My stomach won't tolerate it anymore.
So you are not making it as a tofu substitute, but as a paneer substitute, as people who are lactose intolerant can have tofu, there’s no lactose in tofu since it is made from soy milk. So they use it as an option instead of paneer. Great idea! 🤗
I like the "will it tofu" name for this series. I'd be interested to see if Polish white beans become tofu.
Thanks! I wonder what Polish white beans are vs other white beans
@@marystestkitchen Polish white beans might be "Piękny Jaś" variety. These are veeery big beans, perfect for roasting.
@@martynabieniok9669 very interesting. Thanks for sharing!
It’s a great name
Or maybe chickpeas or black eyed peas...
I’ve been making the pumpkin seed tofu regularly since your video came out. I’m allergic to soy, so that recipe has been a game changer for me.
Hi! I'm late to the party, but nigari aka dried seawater after extraction of salt, which is mostly magnesium chloride in water, is actually also used in Chinese tofu as well. We call this kind of tofu “老豆腐”(old?/tough? tofu) or “北豆腐”(Northern tofu, from where this method is more popular), while gypsum tofu is called “嫩豆腐”(tender tofu) or “南豆腐”(Southern tofu). Also peanut tofu is a thing in Okinawa, Japan, my friend really loves it after visiting, so I'm going to try this recipe very soon!
cool!
Gypsum for silken tofu, nigari for firm tofu. That's how i understand it. Are these translations more accurate?
Who else I watching even though they have a peanut allergy? 😂 Mary’s voice combined with watching the process of making the tofu is so calming to me
Me! The cookies look so good even though I know eating them would make me really, really sick!
Hope medicine finds a way achieve all the food allergies 🥺 I don't have a one but I would hope for a world that has no food allergies!
I used to be allergic to peanuts and only recently (and rather accidentally) found out that: No longer! And holy fudge, peanuts are so delicious AND healthy! I'm glad my body came to its senses. Now, depending on how allergic one is (it only made me puke when I was allergic so, not dangerous): DON't just eat a handful of peanuts to see if you're still allergic or not. Introduce it slowly; trust your senses, smell it. Allergies come and go.
@@CosimaNonymouse I unfortunately know I'm still allergic as I accidentally ended up eating some a few years ago and spend the evening being sick.
Oh my god I bet this would SLAY in like a chili oil/black vinegar/green onion sauce
Tofu queen! 😍
🤗🤗🤗
I find the tofu series so interesting. Every time I wonder what you will try in the next video. And I love that you always try to use the pulp for something else!
Glad you enjoy it!🤗🤗🤗
I made peanut tofu using nagari, then lemon juice to coagulate. I used dry roasted peanuts. It made something the exact texture of full fat ricotta cheese with the slightest hint of peanuts. It was delicous!
Sounds wonderful! Especially with a hint of tang from the lemon!
I was looking to see if you could use dry roasted peanuts. Ty
*Nigari* 🤗💓
Sounds just delicious! But I didn’t understand completely. The Nigari is a coagulant. So did you first add one coagulant, then another (lemon juice)? Or did you just add both at the same time? Wonder if you could use it as a ricotta replacement?
¿Could you please send a recipe?
just gotta say I rly appreciate you putting a warning in for calorie talk. you’re the best! thanks for being so considerate of your listeners
I have made this as a curry few times. It tastes amazingly buttery, much better than kidney beans and chickpeas.. And u can make nice hummus out of boiled beans! 😊
Mary, please make tofu from red kidney beans! I really want to try this. You're just a tofu queen!
thanks for the #reciperequest 😁
Mary!! I think you made a perfect substitute for ricotta. It looked like it had the exact creamy curdy (new word) texture. Amazing, as always thanks for sharing with us 🙏🏼💜
😁😁😁 I think so too!! It's very exciting to think of the possibilities! Thanks for watching🤗
It would definitely make it on to the cheeseboard. I tried this process with walnuts about a year ago, with nigari, but quit half way because of the small curds. Yes, adding the probiotics is the way forward. Much better than, starch based vegan cheese. But can you age it?
Back when June Xie worked for Delish and did Budget Eats, she made a peanut milk and used the pulp like a ricotta
Vegan ricotta is made similar this with cashews.
Please do videos on uses for pulp! Like those cookies and possibly muffins like you were saying! What a wonderful video as always! ❤️
I made muffins from the pumpkin seed fiber and they were very good. Am going to try to make pancakes.
Peanut tofu cheesecake seems to be a natural. I think roasted, sprouted peanuts could be nutritionally interesting both as a macrobiotic peanut butter or chopped as salad topping. Peanut natto is another interesting idea.
Love the "measure from the heart" coating
You're contributing great to vegan cuisine! I would like to see something fermented with the other half of raw peanuts (my fav is Greek yoghurt, as I commented before). 😀
Thank you so much. We're thinking the same thing!
I love this. I bet sesame seeds would work to make tofu. I was once making a tahini sauce with lemon juice and I accidentally added too much water, so I tried boiling the water out and I ended up with ricotta-like curds.
finally a cheaper alternative to cashews when making cream cheese that's just not a unholy mix of coconut oil and potato starch
man, I really feel you with the one-two trash food punch of oil and starch
Yum, how do you make this into cream cheese?
A great video!!! I just wanted to let you know of an alternative version vegans make in India called as "Peanut Paneer" (Paneer meaning Cottage Cheese). In this version, we use raw unroasted peanuts (with the pink coating on) and it yields a similarly delicious soft cheese-like tofu....Wanted to share this to let people know that it is possible to do this with raw peanuts as well!! As always a great great series!!!
Thank you so much for sharing!
It looks like an amazing base for vegan cheese! I will try this out :) Thank you for sharing all the tofu magic
Oh my gosh this is so coool!!!! I absolutely love tofu and cooking with tofu (or making cheeses with tofu like ricotta!), so the idea of making tofu homemade, as well as making other kinds of tofu, sounds so awesome. I'll definitely watch your other videos. Thanks for posting, and I'm excited to see if the roasted peanuts works out or not!
yay! 🤗🤗🤗 I'm so glad you're enjoying this series
Mary! I mixed 1cup peanut 1/4 cup of pumpkin seed! Soaked, etc... The milk coagulated by itself, more soft than pure pumpkin. But much more curdly than pure peanut. It works!!!
awesome!
Amazing! Thank you so much for these videos. This looks so delicious, it looks like it belongs more on a charcuterie board or on salad as a type of "feta" style thing instead of tofu tbh.
I've only made tofu once from soybeans, but this series is making me wanna try again with all sorts of things! Another thing is that I like storebought tofu because of the calcium it provides, it never occurred to me that you can use calcium salts yourself to help it coagulate... Maybe I should try these after all haha. Again thank you so much! You are truly a kitchen scientist!
This will be wonderful as 'paneer' in classic Indian dishes 😋
I can hardly wait to try it for palak paneer!
That peanut milk looked amazing! Did you taste it?
I think this one has intrigued me more than any of the other experiments. I feel like there's a lot of potential in this that goes beyond what you'd normally use tofu or faux cheese for... and now I'm wondering if this can be inoculated with bacteria/yeast to form actual cheesiness. If a lot of the starch moved over, there'd be something for it to eat.
i have never had tofu but it looks really fun to make!
Fun that you can eat :-)
Awesome Tofu Videos! Today i made Tofu from hemp seads just like you did with The pumpkin seeds, works exactly The Same way. Peanut tofu will be next!
That's awesome, Max! Thanks for sharing your experience. It'll be my turn to try with hemp seeds soon! They are just in my cupboard now waiting for their time to shine 🤗
This series is so interesting
Oh My God! Ur patience is next level ❤
Another great video. Thank you so much
Glad you enjoyed it
First time watching, i'm pretty sure. I like the experience nature of the video, it's well shot, well edited. Props !
I discovered this via random suggestion in my feed. I love this series- it's been fun watching!
It would be cool to do something fermented with the other half of the peanut bag -- like a peanut yogurt, cheese, or peanut milk kefir
We're thinking the same thing 🤗
I’m really keen on this one!!!
vegan cooking is all about experimenting. I love this "will it tofu" series!
that was so kind of you to give a heads up about the nutrition discussion ❤️
Fantastic research you're doing. It shows to me we could have so many tasty, healthy commercial products if and when the plant-based food market was large enough.
I think you just made 'vegan Danish fetta'! It looks exactly like it to me by way of texture. Just salt it up heavily! 😊
I've only ever made peanut milk and peanut yogurt (using the chili top method), and would never have thought to make tofu with it. Maybe paneer, because I've given up looking for nigari. Thanks for posting!
@@curatorconservator5170 Thanks!
This youtube series (will it tofu) are the uploads I look forward to the most in all of RUclips!! Keep it up!! 🎉🎉
looks great! and so inspiring!! i'm brazilian and this looks like a good candidate to make vegan queijo coalho grelhado, a type of cheese that we eat grilled on the beach. Gonna try this and the pumpkin seed one 🌞
Great effort. I like. This is how great things are discovered, through experimentation. Thanks.
Glad you enjoyed it!
Awesome! Thanks for satisfying my curiosity.
I've made this a couple times now and love the taste!
Yay!!!! You rock!
Coming from the South, this reminds me of boiled peanuts, I'm excited to see the next videos in the series!
It's coming soon :-) Thanks for watching!
I just made tofu from split peas and it was so good and so easy!
Hi, Loving the series, thank you for all your efforts. I read somewhere that peanut tofu requires both gypsum and nigari to fully coagulate. I have been wanting to try this for a while but I've had a hard time finding gypsum.
I get it on Amazon. If you want to get it locally, look for a beer/wine making supply store in your area
Hi Mary! Have you thought to make Cashew Tofu? I bought that tofu press because even though I’m not vegan I still love tofu and have always wanted to make some!
Thank you! Love this series! ❤
So glad!😁
Here in south Taiwan,peanut tofu is a traditional cuisine
Usually we not only made by peanut,but mix with rice milk to make it more gummy flavor
I like that u do macro info at the end of
good to hear it!
You said you didn't have time to wait, but I always wonder why you only give it 20 minutes to settle. What if you let it settle overnight? Is it just because it's a hassle to film over multiple days? Or does the added time not make a big difference?
Yes it's a hassle to film
Big thank you. Now I Can cook to my vegetarian wife so many types of tofu ❤
Great video, and wonderfully laid out with the permission to scoot out before the dietary info. Excellent work, thank you.
I LOVE THIS SERIES! 😍I wonder if adding a few grams of soybeans to the peanuts would help structurally? 🤔
Super interesting
Glad you think so!
Looks and sounds like a very ..uhm...cheesy tofu. Will definitely give it a try.
You could use the other half of the bag to veganise this Indonesian snack called rempeyek.
yay! hope you have fun making it. I will have to look up what is repeyek 😁 Thanks for sharing your suggestion
I did the pumpkin tofu recipe, and it was so good. I’m trying this next. The pumfu didn’t even need salt, it was rich and fresh.
You inspired me to grow some oil-pumpkins for seeds this year and following. I like soy Tofu, but my digestion don´t stand it. Can´t wait to try the pumpkin seed Tofu! Thanks!
you're very welcome! have fun with your pumpkin gardening :-)
I bet you could nake some absolutely banging desserts with this too.
👏👏👏👏👏 São ótimos!!! Salvaram a vida do meu pet, foi uma situação complexa, e não ficou nenhuma sequela! Equipe ultra atenciosa e ultra competente! Ficamos fãs! Grande abraço
I made this just yeasterday, using hulled, unskinned peanuts because they're a lot more available where I am. Soaked it twice to remove the bitterness since the skin doesn't peel off as easily. After extracting the milk, I cooked it until it was slightly reduced because I like my plant milks on the creamy side. To my surprise, peanuts milk is self-coagulating like pumfu! The curds look exactly like the one in this video despite me not adding anything.
If I were to blend it until it emulsifies, I can use it as a heavy cream substitute. Maybe add in a little sweetener and a pinch of salt to enhance the flavour.
Oh wow cool! I wonder what the difference was 🤔
@@marystestkitchen I only discovered this after I let the milk cool down after cooking. Not entirely sure if it's because of the variety of peanuts I used, or because I blended in the peanuts with their skins as peeling them was a pain.
Wow! I had my doubts but so glad to see the end result! Also, I voted for safe and familiar. Can I vote for DANGEROUS now? 😎
Oh I was FULL of doubts until I TASTED it 😂 Danger is definitely coming soon
Thank you soo so so much, Mary!!!
I love your creativity + testing mindset. Have a great day. 👍🏼
Im not vegan/vegetarian but I really love this series and want to try making some of these. Can't do the peanut since Im allergic but i definite want to do the pepitas/pumpkin seed one. Thank you for this series! I don't consume beans or soy since it can wreck my stomach so seed ones are nice.
thank you very much for watching :-) I'm glad you can try the pumpkin seed tofu!
Coincidently I've just started experimenting with peanuts, first with roasted peanuts milked and then fermented. I'm looking towards something tangy like a sourcream to use in salad dressing, mayonnaise, etc. Next I'll try with raw peanuts and maybe experiment with some gluten flour for texture and less calories.
I always wondered with the texture of these "Tofu alternatives" could be improved by dehydration or the freeze/thaw method. I'd love to see this tested in some future video. Thanks ❤️
So cool!
I just love your brilliant videos! Your experiments are so helpful and amazing. Thank you for posting!
peanut cream cheese is fine by me... thanks for filming all this experiments, i do the same at home but dont keep records so its nice you share it. btw, i bet u can mix legumes with about the same prime curd temp to get the best desired properties, like some creaminess from peanut, some firm texture from beans and so on. u can even heat the residual whey up to curd and extract the most out of different milks.
I love peanuts/butter, i'm excited to watch this!
I like how you speech English, lovely
Thanks!
You can make green tofu from the juice of potatoes. The starch mast be taken away. If you cook this juice, you get tofu and clear juice of potatoes.
wow love this series! thanks for all your effort to experiment and make these videos :)
Thank you so much these are great!
This is so interesting! Thank you, Mary!
0:18 there's my face! woohoo! I'm famous! LOL!!! thank you seriously so much for doing this! I've been so curious. btw I have a pound of pumpkin seeds and I know YOU know what I'm gonna do with them. also, I LOVE that tofu press! I use it for lots of things; it's really handy.
Thanks. Sooner or later I would have tried this
You're very welcome! I definitely recommend trying this yourself :-)
I would give this a try.
From your description of this it sounds like you have made a plant based version of mozzarella! If only I could have peanuts I would be all over this!
Really enjoying your tofu series, Mary, it’s very educational and expands our choices. This peanut tofu looks very creamy and very yum, must try it. Question: is there a reason why tofu isn't flavoured as it’s made? When people make tofu 'fish' it'd be nice if the tofu was already vegan seafood flavoured, same with vegan beef flavoured, 'crab' flavoured or bacon flavoured. Have you ever made something like that? It'd be very interesting if you'd try it. Now am waiting to hear about the cooked peanuts. Cheeries
Super cool cooking show! I like it
Now that I have the same press, I’m excited to try this! Yay!
It's so good!
❤🎉 so creative!
I wonder if you could use this in desserts the way silken tofu is used that slight peanut flavor would be amazing!
I made peanut (and black sesame) tempeh and it was delicious, try that with the other half
Really cool!
This is so cool!!!!
/have you tried it with moong dal or adzuki beans yet?
not in this series yet 😁
The consistency of curdling changes depending on what temperature is used for coagulation. For instance the regular milk curdled at lower temperature give softer cheese while curdling at high temperatures give more firm cheese. I have seen one more RUclips video on peanut tofu and in that video curdled pieces were kinda larger. In my view you should try this exact same recipe with higher temperatures and see if there is any difference
That's interesting to think about :-)
Very impressed as always!
Aw man i want to try this since it seems cheap and i love soft cheese
love this, MAKE TEMPEH WITH THE COCONUT PULP!!!
Love these experiments!
Super interesting!!!
I wish the roasted peanuts results had been left in this video, I'd much rather have a longer video than a cliffhanger.
haha sorry I just couldn't get it done in time
Love your videos! So inspiring and fun.
Perfect tofu for people with peanut allergy.
This looked like a dreamy-creamy tofu that I'm eager to try. Was there any use for the "whey"? I use my bean curd whey in soups or even bread sonetimes. Maybe the peanut whey was too bitter for any of that.
Yes, I mentioned it on-screen. It's mild and a bit tangy, not bitter. Not great tasting but not bad so it will be fine to use instead of water in soups or stews.