Lol same! Funny because tofu has done that to me many times, but somehow it was funnier here, probably because the audio was so loud, and that little fart when he put the stick back in sent me.
I wonder what happen if you brined it even longer. Meats are cured for days to even weeks. Would be interesting to see if there is a difference between 90 minutes amd a few hours or even overnight.
I've done this before and it's not a good idea. Unlike meat, tofu absorbs flavor much easier therefore the tofu becomes unbearably salty. If you were to do this, make sure it's either done with far less salt than what's shown in the video, or you soak in it A TON of water afterwards. FYI i brined it longer than one day to be fair, however I'm sure it would still be extremely salty.
@@rileywebb4178 Why would it be unsafe? The high salt content would kill most fungi and bacteria/archaea I would think. And if you cook it at the end, you're pretty much knocking out every bad bug
Hey! I'm so glad to see your channel doing so well, almost 500K! When I subscribed it was only 5K, a long time ago. Congrats from a fellow Floridian! :o)
Can I suggest that you try freezing the tofu then putting it in a Dry Salt Brine and then Freezing it again and see if it changes the texture? Doing this over night might give you a meatier texture. Just a thought.
Mark, I really enjoy your creativity when working with plant based foods. You sir, get to show us that NOTHING is impossible!!! Thank you for forging ahead in the plant based world! I look forward to your continued experiments!
I do a baked crispy tofu I use in lots of things. I don`t do anything to the tofu, just slice it into fillets. Make a flour mix of rice and wheat flour, generously salted, to that mix sometimes I add seasoning like Thai 7 Spice. But you then completely coat the tofu in the flour blend. Leave it for 30 mins. The salt and flour draws liquid out of the tofu, and it also makes the mix stick to the tofu like a batter. Then I just bake in the oven on 220C for 35 mins, and it comes out with a nice brown crispy tasty batter and chewy tofu middle. It`s like deep frying without all the oil.
Awesome! This line of experimenting with dry brining vegan meat substitutes has a ton of potential! With all the possibilities to use for the brine itself and all the possible things to use the brine on, I’m excited to see what you come up with!
Have you thought about salt baking it? Maybe not even fully cook it, just encase it with salt and put it in the oven on a low heat for a while. That should draw the moisture out... maybe.
I did this! I followed the brine style the videos shows but did it in slabs. I HIGHLY recommend against it. It firmed up the texture but the tofu tasted like seawater and we threw out most of it because it was inedible
So this is danger zone. Once i put tofu in salt for a while and it was so salty i couldn't eat it without soaking it in LOTS of water. But because i smoked it, i didn't throw it away because it had pretty good flavor.
We used this method on Ricotta Salata since my husband is from Sicily, and the salt totally adds flavor, but also changes the texture and cures the cheese. You can make it in the fridge and it takes 2 months. It's pretty cool.
First things first: yes, tofu definitely needs more salt than most people use for it - not using enough salt makes it a bland plant based cheese so it obviously has very little flavour then ;P Secondly: what a great idea to test! I really love how you're applying well (and less well) known techniques commonly used for animal products to improve and broaden the way we look at vegan food. I really wish more chefs would have such an amazing approach! . As always, lots and lots of love Mark! I hope you're having a wonderful week so far!
This is great because I'm so effing vegan that I'm used to eating tofu raw in like a salad or stir fry with just a tiny bit of salt. I've been looking into Asian cooking for more ideas.
Would request that you consider getting a science person to guest star and talk about science stuff! I think you were right-ish, but also thing you were wrong enough and far enough outside of your zone that it might be better to hire out. (This isn't criticism, I'm just sensitive to half-understood science being disseminated. I think it's part of large cultural problems!) Anyways thanks for the videos! And I super respect the urge to learn things - but also think it's important to have the humility to not take that fresh, partial knowledge and act as a teacher before you're ready. Thanks for all you do!
I buy dehydrated sheets of tofu and recently found sheets in the freezer section that look more like wonton wrappers.Haven’t tried those yet. Both are very thin.
I made some tofu that resembles some kind of feta cheese with herbs (in taste, but less in texture). I cut the tofu in cubes and then make a flavoured salt water with the following ingredients: -Garlic (pressed) -Thyme -Rosmary -Oregano -Pepper -Olive oil Then i leave it for at least a day. You want the flavour to fully penetrate the tofu and you want the tofu to be salty. Of course it should be eaten raw and it's great in a mediterean salad. Some lactic acid would also be nice, but i didn't have any.
Considering that tofu is basically a soybean sponge, I'd rather see the salt method done with slices or cubes. Just like how the freezing method for tofu works better with slices and cubes, and this is because of tofu essentially being a sponge. Slices and cubes will more readily rid themselves of liquid because that liquid is more accessible, thus a better experience when trying to drain tofu. This is also why cooking the water out is typically the best method, you have to be patient with tofu; inversely, pressing liquid out isn't the best method because you're compressing the sponge, you're essentially taking a medium firm block and making it extra firm depending on the pressure. A half hour salt also really isn't all that much to 'cure' something, even as a dry brine this is a fairly short time span; I'd also suggest having the tofu fully immersed in the salt, not just sitting in the salt half way and being topped with extra salt, something that's also easier to accomplish with slices and cubes. This trick should be retested with better methodology. Also anything that can form a solution with a high concentration of solute molecules in water will work, this is why sugars and salts work so well.
it might help if you use a kosher salt like diamond crystal? the salinity level is a lot lower per crystal (or so i'm led to believe) which would theoretically get a less salty end product
I was originally thinking about doing that but decided not to because of how salty it would have made the tofu, I think after 24 hours it might have desinergrated! haha
You have to add more control to your experiments. Having a tofu you did nothing to would help differentiate certain things, i.e. you noted the salt cured tofu was more firm than the pressed. Without a control we cant be sure that isnt because of the physical force you put on the pressed tofu, potentially breaking the inner tofu connections, or if the salt actually had an effect compared to a unadulterated tofu.
Of all your videos, this one reminds me the most of something Guga Foods would do. I think you're on to something and I can't wait to see what discoveries you'll make.
Have you experimented with freezing and thawing the tofu? You can press it to an extreme point, but it didn't take in that much flavour when I tried it.
My goodness all these techniques are a waste of time. If you really wanna marinate your tofu well just Bake it/airfry it FIRST then once its cooked the moisture will be gone and you can marinate it. It will soak it all up like a sponge. Easy.
Its a very good idea but Im sure you know that dry brines need time. A sausege which like a fresh cured meat needs at least 24 houres whilst a proper salami depending on the size good take 5-7 weeks or a prosciutto violino would take months. I think it is worhty to leave it for more time and try adding some more spices, use a vegan casing and make some vegan sauseges which is actually something that people do expect to be very intence in terms of salt and of flavors in general or a salami. Again dry brining plant based proteins is I think an absolutely fantastic idea.
Great video! I've been curing fish and different meats for years now, and just started to play with the idea of curing and air-drying tofu. Curing really is an art form, so I'm hoping I'll get some good results from the tofu. I'm going to try 2 very well proven curing methods to start with, a vacuum packed equilibrium salt and sugar cure, 70 to 30 ratio and a full on dry salt and sugar bath/rub, again, 70 to 30 salt to sugar ratio, for 12 hours on each, then a rinse, and air dry for another 12 hours, I might even give them a cold smoke too, but I want to see the results first. Your video has really given me that push to try something new and a bit different, nice one. Thank you 😃
“Theres not much a difference between normal tofu and salted but the salt is pennetrating deep inside and it gives a much more better taste” what the heck.
So, your wife might've accidentally given an idea to me... she said to use rice (as part of the meal) but doesn't rice do a similar thing with water (which is why we put cellphones in rice after getting wet) What if you put much more bullion in, just coat the tofu in the flavored salt, then put in a bowl of rice & left it for longer (say overnight in the fridge)... would the rice absorb the excess water while the tofu absorbed the salt/flavoring?
My ultimate trick is buying good tofu lmao. There's a German brand that's so insanely good, I could actually eat it raw right ot of the fridge and it'd still be good, especially the smoked one.
I've never really liked tofu. Just because I think it tastes a little bland. So my plan is to make it my self. How about salting it in a 3-5% wet brine over night?
I'm curious, did you check to see if the salt flavour permeated all the way through? What I've found especially with very dense meats (specifically beef and pork) that the salt flavour is closer to the edges and less so in the middle. Did you notice that at all? If it did make it all the way through, you could test different lengths of time to see if you could make it a bit less salty but have the same sort of effect. I love these videos. I am 100% not vegan, but I try different vegetarian and vegan meals anyways because they are tasty and your channel is where a lot of that inspiration comes from!
I tried this trick but i forgot my tofu in salt all night. So next morning i had ultimate firm tofu and i happyl cooked it. BUT when i took a bite i blind for a minute because of the saltyness. So i gave a second chanse but it didnt work eather. So i have to trow away my precious tofu in tears. 😭😭😭
I would have went 24 on the brine... and then at least a couple hours on a water bath after brine soak... actually I'd like to see a 7 day brine.. Tofu is notorious for never soaking up any flavor ever... so a long brine may have got results. But it's not worth the effort IMO... id anything will work. 🤦♀️
I think I do it an easier way. Just dry saute if you're doing crumbles or slices just dry fry until all of the water is out.. yes it makes that sound and please use a non-stick pan. Then add your salt and spices and oil and the tofu sucks it all up. If you cook it long enough it gets really crunchy and delicious
After proving a tofu press isn't worth it you're now using salt to remove water? And you just proved the press removes more water? Why not just press it then throw it in a brine or just salt the pressed brick?
The tofu press ruins the structure of the tofu and is not necessary as it doesn’t do much. If you want to squeeze more water out, freeze the tofu first and then let it thaw completely. It will act more like a sponge.
i always make easy becon with salted tofu (+shoyu and fats).. you need to cut the tofu to take out more water with the salt, also less salt can be better, if you want to dry it up, cause the water can escape easly... but you wanted the water to go back inside so yea.
We saw you scrape off the salt before cooking, but was that all you did? A light rinse might lessen the saltiness, without reducing the flavor that’s been absorbed.
I think in a normal cooking scenario I would have rinsed them, or at least given them a quick dunk in some cold water. But for the test I didnt want to mess anything up.
I was totally cracking up with you at the tofu fart 😆
I even re-watched it and lol'd again!
Man .
Imagine telling someone ( unaware ) , farting tofu is hilarious .
They'll think you're insane .
Lol same! Funny because tofu has done that to me many times, but somehow it was funnier here, probably because the audio was so loud, and that little fart when he put the stick back in sent me.
LMAO me too
@@AyanaSioux lmao me too
I wonder what happen if you brined it even longer. Meats are cured for days to even weeks. Would be interesting to see if there is a difference between 90 minutes amd a few hours or even overnight.
Would likely be very unsafe to try curing tofu by just adding salt.
Came here to say the exact same thing. Try brining for three different times please. Maybe 1hr, 2hr and 4hr or overnight. Thanks
I've done this before and it's not a good idea. Unlike meat, tofu absorbs flavor much easier therefore the tofu becomes unbearably salty. If you were to do this, make sure it's either done with far less salt than what's shown in the video, or you soak in it A TON of water afterwards.
FYI i brined it longer than one day to be fair, however I'm sure it would still be extremely salty.
@@rileywebb4178 Why would it be unsafe?
The high salt content would kill most fungi and bacteria/archaea I would think. And if you cook it at the end, you're pretty much knocking out every bad bug
@@SeeNickView not because of any pathogens..
But excess sodium form salt harms out health
Hey! I'm so glad to see your channel doing so well, almost 500K! When I subscribed it was only 5K, a long time ago. Congrats from a fellow Floridian! :o)
Thats amazing!! Thank you so much for being here and thank you for the support!! I really really appreciate it!
Can I suggest that you try freezing the tofu then putting it in a Dry Salt Brine and then Freezing it again and see if it changes the texture? Doing this over night might give you a meatier texture. Just a thought.
Have anyone tried this?
No. Totally unnecessary. You don’t want something that dry.
Mark, I really enjoy your creativity when working with plant based foods. You sir, get to show us that NOTHING is impossible!!! Thank you for forging ahead in the plant based world! I look forward to your continued experiments!
You blaming the tofu for that noise?
I do a baked crispy tofu I use in lots of things. I don`t do anything to the tofu, just slice it into fillets. Make a flour mix of rice and wheat flour, generously salted, to that mix sometimes I add seasoning like Thai 7 Spice. But you then completely coat the tofu in the flour blend. Leave it for 30 mins. The salt and flour draws liquid out of the tofu, and it also makes the mix stick to the tofu like a batter. Then I just bake in the oven on 220C for 35 mins, and it comes out with a nice brown crispy tasty batter and chewy tofu middle. It`s like deep frying without all the oil.
90 minutes doesn't seem like nearly long enough to dry brine. Also, maybe try dry aging with an umai dry bag?
Awesome! This line of experimenting with dry brining vegan meat substitutes has a ton of potential! With all the possibilities to use for the brine itself and all the possible things to use the brine on, I’m excited to see what you come up with!
Thank you so much!! I have some ideas coming up for what to do with this!
Surely I'm not the only person who was thinking "He's pressing the tofu? But he just demonstrated why not to!" 😄
Have you thought about salt baking it? Maybe not even fully cook it, just encase it with salt and put it in the oven on a low heat for a while. That should draw the moisture out... maybe.
I was wondering the same thing. Salt baking is how I prepare carrots for carrot lox.
Interesting idea!
I wonder what would happen if you salt brined tofu slices instead of the whole block. Maybe it would affect the texture more?
I did this! I followed the brine style the videos shows but did it in slabs. I HIGHLY recommend against it. It firmed up the texture but the tofu tasted like seawater and we threw out most of it because it was inedible
Next I think you should do both-- press it and then leave it completely buried in salt for like a day!
thats not a bad idea!!!
So this is danger zone. Once i put tofu in salt for a while and it was so salty i couldn't eat it without soaking it in LOTS of water. But because i smoked it, i didn't throw it away because it had pretty good flavor.
You're moving it into cured territory, which means that it'll be very salty and probably not usable in ways you'd normally use tofu.
Truly appreciate all you do. Being a new vegan I've learned so much, to set me and my family up for success in our new life choice. Thank you.
Currently pressing tofu for tonights dinner. Loved the video, thank you!💜🔮🌱🐾
Now, dry age the tofu for 30,60 and 90 days.
First
We used this method on Ricotta Salata since my husband is from Sicily, and the salt totally adds flavor, but also changes the texture and cures the cheese. You can make it in the fridge and it takes 2 months. It's pretty cool.
Thats awesome!!!
Heyhey! Sorry, but do you mean you make ricotta salata out of tofu, or you do it with actual ricotta? You think it’s possible to do it with tofu?
Hi Michelle! Did you make ricotta from tofu using this method? Super intrigued!
Sounds like Chao
The accent is on the first syllable of Tofu!
Try a quick rinse on the salted one. When I salt meats, I give it a quick rinse. It helps get more salt off.
First things first: yes, tofu definitely needs more salt than most people use for it - not using enough salt makes it a bland plant based cheese so it obviously has very little flavour then ;P
Secondly: what a great idea to test! I really love how you're applying well (and less well) known techniques commonly used for animal products to improve and broaden the way we look at vegan food. I really wish more chefs would have such an amazing approach!
.
As always, lots and lots of love Mark! I hope you're having a wonderful week so far!
2:42 Yes! Definitely test the daikon idea! :D
Using a salt fish method, you could try slicing the tofu first and then salting it? That could get more salt penetration, as it were.
I've not been around for a while, your looking slim tho bud, also the editing is great!
What do you do with the leftover salt? Can you use it again? Seems wasteful
This is great because I'm so effing vegan that I'm used to eating tofu raw in like a salad or stir fry with just a tiny bit of salt. I've been looking into Asian cooking for more ideas.
The alternation between the pronunciation of TOfu and toFU is very distracting.
Would request that you consider getting a science person to guest star and talk about science stuff! I think you were right-ish, but also thing you were wrong enough and far enough outside of your zone that it might be better to hire out.
(This isn't criticism, I'm just sensitive to half-understood science being disseminated. I think it's part of large cultural problems!)
Anyways thanks for the videos! And I super respect the urge to learn things - but also think it's important to have the humility to not take that fresh, partial knowledge and act as a teacher before you're ready. Thanks for all you do!
Usually salt brined meats etc tend to be done over night, maybe it needs more than 90 minutes?
Mark Thompson and the Case of the Farting Tofu™
I buy dehydrated sheets of tofu and recently found sheets in the freezer section that look more like wonton wrappers.Haven’t tried those yet. Both are very thin.
what if you dehydrate it and then add the flavor in a liquid form. maybe first freezing it ive seen it helps the texture
I love seeing Monica on the channel
I've been salting my tofu before pressing for this reason. Not sure if it's doing anything or not but it's been pretty tasty
I made some tofu that resembles some kind of feta cheese with herbs (in taste, but less in texture). I cut the tofu in cubes and then make a flavoured salt water with the following ingredients:
-Garlic (pressed)
-Thyme
-Rosmary
-Oregano
-Pepper
-Olive oil
Then i leave it for at least a day. You want the flavour to fully penetrate the tofu and you want the tofu to be salty. Of course it should be eaten raw and it's great in a mediterean salad.
Some lactic acid would also be nice, but i didn't have any.
Can you please test freezing tofu? It should make the water expand then leave room for seasoning
i had dry aged tofu at momofuku and it was literally the best tofu i will ever have
6:04 The farting tofu part got me laughing. 🤣😂
Considering that tofu is basically a soybean sponge, I'd rather see the salt method done with slices or cubes. Just like how the freezing method for tofu works better with slices and cubes, and this is because of tofu essentially being a sponge. Slices and cubes will more readily rid themselves of liquid because that liquid is more accessible, thus a better experience when trying to drain tofu. This is also why cooking the water out is typically the best method, you have to be patient with tofu; inversely, pressing liquid out isn't the best method because you're compressing the sponge, you're essentially taking a medium firm block and making it extra firm depending on the pressure. A half hour salt also really isn't all that much to 'cure' something, even as a dry brine this is a fairly short time span; I'd also suggest having the tofu fully immersed in the salt, not just sitting in the salt half way and being topped with extra salt, something that's also easier to accomplish with slices and cubes.
This trick should be retested with better methodology. Also anything that can form a solution with a high concentration of solute molecules in water will work, this is why sugars and salts work so well.
From a health perspective. I'm not into that much sodium. Though I appreciate your scientific process.
it might help if you use a kosher salt like diamond crystal? the salinity level is a lot lower per crystal (or so i'm led to believe) which would theoretically get a less salty end product
This was Mortons Kosher salt!
Hi🥰
I love it 🥰
Always simple 😉
Always delicious 😋
Thanks for sharing 😊👍
Would if you left it for longer like you would for meat. Would it be more like a Haloumi as that is very salty? Just a thought.
I'm watching this early in the morning and the sound that the tofu emitted waked the soul out of me.
I really appreciate the effort you are putting into these tests. It’s nice to have someone in the community actively sharing their experimentation. 🙏
dry brine overnight or for 24 hours
for faster salt brine, cut the tofu into smaller pieces
I was originally thinking about doing that but decided not to because of how salty it would have made the tofu, I think after 24 hours it might have desinergrated! haha
You have to add more control to your experiments. Having a tofu you did nothing to would help differentiate certain things, i.e. you noted the salt cured tofu was more firm than the pressed. Without a control we cant be sure that isnt because of the physical force you put on the pressed tofu, potentially breaking the inner tofu connections, or if the salt actually had an effect compared to a unadulterated tofu.
Of all your videos, this one reminds me the most of something Guga Foods would do. I think you're on to something and I can't wait to see what discoveries you'll make.
Have you experimented with freezing and thawing the tofu? You can press it to an extreme point, but it didn't take in that much flavour when I tried it.
My goodness all these techniques are a waste of time. If you really wanna marinate your tofu well just Bake it/airfry it FIRST then once its cooked the moisture will be gone and you can marinate it. It will soak it all up like a sponge.
Easy.
Its a very good idea but Im sure you know that dry brines need time. A sausege which like a fresh cured meat needs at least 24 houres whilst a proper salami depending on the size good take 5-7 weeks or a prosciutto violino would take months. I think it is worhty to leave it for more time and try adding some more spices, use a vegan casing and make some vegan sauseges which is actually something that people do expect to be very intence in terms of salt and of flavors in general or a salami. Again dry brining plant based proteins is I think an absolutely fantastic idea.
Vegan chicken flavor??? whuuut why??? Chicken is meat how is it vegan? why would vegan want to taste chicken? please explain...
That sound was like that joke "rattlesnake eggs in an envelope" prank we had as kids!
I came to the comment section just to see if people were like "HEY WEREN'T YOU NOT SUPPOSED TO PRESS TOFU??"
Great video! I've been curing fish and different meats for years now, and just started to play with the idea of curing and air-drying tofu. Curing really is an art form, so I'm hoping I'll get some good results from the tofu. I'm going to try 2 very well proven curing methods to start with, a vacuum packed equilibrium salt and sugar cure, 70 to 30 ratio and a full on dry salt and sugar bath/rub, again, 70 to 30 salt to sugar ratio, for 12 hours on each, then a rinse, and air dry for another 12 hours, I might even give them a cold smoke too, but I want to see the results first. Your video has really given me that push to try something new and a bit different, nice one. Thank you 😃
“Theres not much a difference between normal tofu and salted but the salt is pennetrating deep inside and it gives a much more better taste” what the heck.
you should try Tofuzuke - marinating tofu in a Koji-brine, o Miso-brine (Misozuke) solution, it turns tofu into an umami packed spread🤤
I've never seen tofu fart before so just for the sake of that, I am gonna have to try this.
So, your wife might've accidentally given an idea to me... she said to use rice (as part of the meal) but doesn't rice do a similar thing with water (which is why we put cellphones in rice after getting wet)
What if you put much more bullion in, just coat the tofu in the flavored salt, then put in a bowl of rice & left it for longer (say overnight in the fridge)... would the rice absorb the excess water while the tofu absorbed the salt/flavoring?
My ultimate trick is buying good tofu lmao.
There's a German brand that's so insanely good, I could actually eat it raw right ot of the fridge and it'd still be good, especially the smoked one.
I've never really liked tofu. Just because I think it tastes a little bland. So my plan is to make it my self. How about salting it in a 3-5% wet brine over night?
I'm curious, did you check to see if the salt flavour permeated all the way through? What I've found especially with very dense meats (specifically beef and pork) that the salt flavour is closer to the edges and less so in the middle. Did you notice that at all? If it did make it all the way through, you could test different lengths of time to see if you could make it a bit less salty but have the same sort of effect. I love these videos. I am 100% not vegan, but I try different vegetarian and vegan meals anyways because they are tasty and your channel is where a lot of that inspiration comes from!
Love the science chat. Gonna try it on smoked tofu. Think that'll be a winner.
Oh gosh thus is awesome thank you. Finding an expert on RUclips is quite difficult
I tried this trick but i forgot my tofu in salt all night. So next morning i had ultimate firm tofu and i happyl cooked it. BUT when i took a bite i blind for a minute because of the saltyness. So i gave a second chanse but it didnt work eather. So i have to trow away my precious tofu in tears. 😭😭😭
Vegan chicken? That tofu sounded like a shorting out transformer!!!
I would have went 24 on the brine... and then at least a couple hours on a water bath after brine soak... actually I'd like to see a 7 day brine.. Tofu is notorious for never soaking up any flavor ever... so a long brine may have got results. But it's not worth the effort IMO... id anything will work. 🤦♀️
I think I do it an easier way.
Just dry saute if you're doing crumbles or slices just dry fry until all of the water is out.. yes it makes that sound and please use a non-stick pan. Then add your salt and spices and oil and the tofu sucks it all up. If you cook it long enough it gets really crunchy and delicious
I am just snacking on raw tofu. I love tofu and am obviously not picky bit this looks interesting
Oh dear, I too am a child! The small bit of spit that flies out of your mouth at 6:58, I just keep on scrolling back :D :D
Vacuum seal for marinating quickly....
Gringo tofu recipe. Not useful if you live anywere else. It just happens that the world is a bit wider.
After proving a tofu press isn't worth it you're now using salt to remove water? And you just proved the press removes more water? Why not just press it then throw it in a brine or just salt the pressed brick?
Why do people insist on saying "dry brining"? It doesn't make sense, we don't say wet cure.
I've disliked every way I have tried to make tofu. I gave up. But I can see myself giving this one a try.
The tofu press ruins the structure of the tofu and is not necessary as it doesn’t do much. If you want to squeeze more water out, freeze the tofu first and then let it thaw completely. It will act more like a sponge.
Isn't the difference in texture largely because one block was pressed and the other one was not?
i always make easy becon with salted tofu (+shoyu and fats).. you need to cut the tofu to take out more water with the salt, also less salt can be better, if you want to dry it up, cause the water can escape easly... but you wanted the water to go back inside so yea.
I hope this is in preparation for vegan 'reestit mutton' 😁❤
How about slowly baking it in an oven and then frying it at the end?
He says "bacon flavor" with such compassionate and tender look on his face at 2:29
For accuracy, the paper towel is an example of capillarity, not osmosis.
I wonder if you mixed the chik'n mix with the same amount of salt?
What if you put tofu in uncooked rice?? Like with our phones? Could you try it!?
SauceStache is the Guga Foods of Vegan YT!
The tofu farts were hilarious! Great experiment.
Cut tofu in half then cut the half’s in half then cut the quarters in half
What if your on a low sodium diet?
Then this is not an option
Your wife's face when you did the zoom up 😂
I just get some tofu out some oil on a pan out it on the stove and then put my tofu on there and put some salt on the tofu it’s pretty gud
Bruh why are you saying tofu like that..
You could test this more with other seasonings rather than salt and see what happens
The answer to your questions is the cook tofu in a waffle iron.
How about equal parts salt and MSG?
What if you did both? Marinate, then dry brine?
You laughing at the tofu farting made my day 😂
Lol tofu toots
😂
You're doing God's work
everyone gangsta till your tofu farts
We saw you scrape off the salt before cooking, but was that all you did? A light rinse might lessen the saltiness, without reducing the flavor that’s been absorbed.
I think in a normal cooking scenario I would have rinsed them, or at least given them a quick dunk in some cold water. But for the test I didnt want to mess anything up.