Fermented Tofu Chao

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  • Опубліковано 31 тра 2021
  • This homemade Fermented Tofu (Chao) is very tasty. You can use it in so many recipes, or simply eat it with a bowl of rice. If you like Chao, I highly recommend making your own as you know exactly what's in it!
    I highly encourage you to repurpose and use what you already have. If you can’t, try to look at garage sales and second-hand stores first. If you still can't find something and need to order it online. Here is the link to my Amazon Storefront where you might find what you need.
    Kitchen Essentials: www.amazon.com/shop/gourmetve...
    DISCLAIMER: This is an affiliate link, which means that if you click and buy the products via the link, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for your support!
    I buy music from Artlist.
    Get 2 extra months with this link artlist.io/Jeem-1887476
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КОМЕНТАРІ • 135

  • @Tituzabu
    @Tituzabu 2 роки тому +36

    Idk how you let it sit for 6 weeks. My husband won’t let it sit even for 6 days. On day 3 he’s like “omg I can’t wait anymore!!” This is the best recipe ever! I’ve also tried the brine with:
    1tsp vegan lactic acid
    1tsp sugar
    1tbsp salt per 1 cup of water and it ended up tasting very similar to feta cheese.
    Thank you so much for your videos!!! ❤️

    • @BeneGesseritSaya
      @BeneGesseritSaya Рік тому +5

      I haven’t tried with the brine! I did mine rolled in spices and sealed in garlic oil. Such a fascinating condiment! Love it.

    • @hengang4571
      @hengang4571 Рік тому

      Thank you for sharing ❤💜

    • @MeandKeanu
      @MeandKeanu Рік тому

      How do you get vegan lactic acid??😮

    • @Tituzabu
      @Tituzabu Рік тому +1

      @@MeandKeanu made out of sugar beets. You can get it on Amazon 🙌

    • @userb8a
      @userb8a Рік тому +2

      @@MeandKeanu You can use the brine from sauerkraut or any other lacto-fermented vegetable.

  • @rednose64
    @rednose64 3 роки тому +18

    You know, I just thought about to buy myself some of the glas weights for the fermenting jars I use. Gave myself a facepalm, because never thought of using the lids from the smaller jars…. 🙈 Your idea is so simple, inexpensive and ingenios!!!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +5

      Yay, I'm so glad you like the idea of me using a glass lid! I like to repurpose what I have so I don't have to own so many things.

  • @Hbk-gc7st
    @Hbk-gc7st 3 роки тому +13

    I really enjoy watching your videos, because you prepare everything with so much care and elegance!

  • @shantinaturechild6385
    @shantinaturechild6385 2 роки тому +12

    Thank you for this best fermented tofu video because it's the only one I found not using toxic plastic film and paper towels!
    My neighbour who lived away left me a bamboo mat just like this!
    Perfect 🙂

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  2 роки тому +4

      Thank you so much for noticing it, I'm trying to reduce waste from my cooking as much as I can. Hope you make it soon, it's very tasty--totally different than any storebought kind!

  • @Hopeinformer
    @Hopeinformer 3 роки тому +32

    Next video should definitely be fermented tofu cheese (Chao cheese) like Field Roast 😊

  • @miguelucero
    @miguelucero 3 роки тому +7

    As usual, you are the best, contradistinctions!!!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому

      Thank you so much for your kind comment, it always makes me feel happy to see it!

    • @miguelucero
      @miguelucero 3 роки тому

      @@GourmetVegetarianKitchen as soon as I see that there is a new video from you, I feel so excited, you have a gift, you are very special

  • @leslietufts3338
    @leslietufts3338 2 роки тому +2

    Chao is one of my absolute favorite food discoveries!

  • @raissaferreira1101
    @raissaferreira1101 3 роки тому +9

    I was waiting for this video for a long time, next I would love to see your take on douchi.
    Although I have fermented tofu for a couple of months now, I'm still excited by your take on this one.
    Love from Brazil ❤

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      I'm so glad to hear that you waited for Chao video! I'll have never made douchi before, but I will try making it soon. Thank you so much for your kind comment!

  • @lygiafong4342
    @lygiafong4342 2 роки тому

    Love it !!! Trying to prepare it next week ! Thanks for sharing this amazing recipe !!!

  • @teagoldleaf4137
    @teagoldleaf4137 Рік тому

    Love this!👌
    Thank you 🌷

  • @verdesperanza75
    @verdesperanza75 2 роки тому +1

    Buongiorno, ti scrivo dall'Italia per dirti che mi piace tantissimo il tuo modo di cucinare ....buon proseguimento

  • @alejandracorrea5453
    @alejandracorrea5453 3 роки тому

    Me encanta tu canal, gracias por tu tiempo

  • @gogan3429
    @gogan3429 2 роки тому

    Looks great. Thanks

  • @Cristina-pp4wz
    @Cristina-pp4wz 2 роки тому

    I Love it! I Want to try!

  • @abani1001
    @abani1001 Рік тому

    👌 Love your videography & background music. Been looking to make this for some time and your video gave me confidence to try it out

  • @lephan1770
    @lephan1770 2 роки тому

    Thank you very much for your sharing , it looks good and easy to make, I make it tomorrow, thanks.

  • @sherrycoxlee3706
    @sherrycoxlee3706 2 роки тому

    I love watching your channel.

  • @nancysueleske7819
    @nancysueleske7819 3 роки тому

    Excellent!

  • @DontPaintMeGreen
    @DontPaintMeGreen 2 роки тому +3

    I love fermented tofu! I just mix it in rice and eat it on seaweed snack in a pinch. I bet making it at home is so much better too! I want a place with the space to try all your recipes!!

  • @nanny8675309
    @nanny8675309 Рік тому +1

    I just found your channel and everything is amazing! I just hope one day I have the confidence to try.

  • @Scarletfrangipani
    @Scarletfrangipani Рік тому

    "It will last until you it it all" 😄😄 So true. Thanks for sharing the recipe

  • @MiwaKaursKitchen
    @MiwaKaursKitchen 3 роки тому +4

    I learn so much from your beautiful video. Thanks for sharing!

  • @wakeywakey2910
    @wakeywakey2910 2 роки тому

    Really enjoying your videos!
    Thank you so much, have learnt ALOT!
    :-)

  • @kingyo9783
    @kingyo9783 Рік тому

    Perfect!

  • @2gkims427
    @2gkims427 3 роки тому +10

    This looks so delicious! I can't wait to try it! Thank you for the tutorial!!❤️😊

  • @ranikonale6764
    @ranikonale6764 3 роки тому

    Wow very testy recipe sharing 👌👌

  • @haseenabegum3710
    @haseenabegum3710 3 роки тому

    Thanks for sharing

  • @annplepyy
    @annplepyy 3 роки тому +2

    Wonderful. Beautifully done. 👍Thank you. There’s always store bought fermented tofu at my home. May try to do it someday.

  • @brca1853
    @brca1853 2 роки тому

    Amazing, thanks

  • @milagromariana4450
    @milagromariana4450 3 роки тому +2

    muchas gracias!!

  • @ornellamazzitelli
    @ornellamazzitelli Рік тому

    Thank you!! 🎉

  • @genew1144
    @genew1144 3 роки тому +2

    thanks..i wanted to do some !...have a nice day !.🌠

  • @kristiphipps2564
    @kristiphipps2564 3 роки тому +2

    Perfecto, madam! 🙏

  • @w.sungkomsilp3811
    @w.sungkomsilp3811 Рік тому

    ว้าววง น่าสนใจมากเลยย

  • @laivyalat8250
    @laivyalat8250 2 роки тому

    Cám ơn chị chia sẻ cách làm ,thanks for share

  • @helen1479
    @helen1479 8 місяців тому

    Thank you

  • @pavelentiy9847
    @pavelentiy9847 9 місяців тому

    Спасибо! Очень полезно!

  • @umdoistrestestando5437
    @umdoistrestestando5437 2 роки тому

    Hello :) i really love your videos :) i am trying to make the cheeses ^^ i am not vegan, but i love to try new stuff :) And your channel is great! Thanks and kisses from Brasil ;)

  • @jassonjasson7418
    @jassonjasson7418 10 місяців тому +1

    Very nice recipe chef 👍👌👏. A good source of healthy probiotics. I like to ask you is the second step THE FIRST FERMENTATION, a must, or can I skip it. Thank on advance. 🌹🌹🌹🌞😎

  • @creampuff4721
    @creampuff4721 2 роки тому

    Such a cool channel. So fancy.

  • @RobNisters
    @RobNisters 2 роки тому

    I love your videos!
    Great food, very well shot and edited.
    I see you use wooden strips to improve air circulation.
    Did you paint the sticks to keep moisture and fungi out?
    How do you sanitize the strips?

  • @beatebeckefeld9928
    @beatebeckefeld9928 Рік тому

    Dankeschön

  • @HowToCuisine
    @HowToCuisine 3 роки тому +2

    WOW! Very interesting! I wonder how it taste!

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      It tastes very good, a little bit salty and tangy. It doesn't have a strange taste I get from commercial chao.

  • @rafiuskiz84
    @rafiuskiz84 3 роки тому +2

    See you in 30days

  • @alexandrealves8356
    @alexandrealves8356 3 роки тому

    Gratidão🙏🙏🙏

  • @canthinkofausername6969
    @canthinkofausername6969 2 роки тому

    Hey their you have inspired me so much with your cashew vegan cheese making i already have the penicillium candidum from “the cheese maker” you referred to in a shopping kart after reading your recipe blog. But a question I had was will it seriously affect the flavor and health value of this product as I would also be interested in making dairy cheeses with the cheese mold culture.

  • @BeneGesseritSaya
    @BeneGesseritSaya Рік тому +1

    My first batch came out perfect. Two attempts after and I failed. I forgot the allow air flow during the molding phase. Was getting fuzzy black mold. First attempt only a light yellow mycelium appeared. Trying again with these techniques thank you!

  • @Gabriel80ization
    @Gabriel80ization 3 роки тому +2

    Du bist meine Helden in der Küche, eine Künstlerin der Lebensmittel, du versprühst Magie! ❤️😊
    So respektvoll sollten allen mit Lebensmitteln umgehen, ich hoffe, der eine oder andere merkt, wie unbewusst sie mit Lebensmitteln umgehen, da wird mal schnell in den Supermarkt gerannt und viele Fertigprodukte in den Einkaufswagen gestapelt ohne zu merken, was sie sich und der Umwelt damit antun.
    Zurück zum Ursprung, zumindest ein Stuck weit wäre schön.
    😊

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      Thank you so much for your kind words, I really appreciate them. I like keep my cooking very simple and healthy with minimum ingredients and equipment.

    • @Gabriel80ization
      @Gabriel80ization 3 роки тому

      @@GourmetVegetarianKitchen ❤️

  • @dennidong725
    @dennidong725 2 роки тому

    Looks so nice! Is adding oil necessary? Can I make it without oil? Thanks

  • @samanhasan9945
    @samanhasan9945 3 роки тому

    This looks so delicious surely to try

  • @malevola4all228
    @malevola4all228 2 роки тому

    Very nice! Do you know what's the effect of this food in the instentinal flora? I recently try and I love it, my belly is so flat later of eat chao with rice and pasta, later of years having swollen belly (air inside), and I'm very interested and why? I know fermented means microlife, and I suppose that organism helps in the equilibrium of my instentinal flora, but the effect is that big, that I can't help being curious about it, so thanks for your video, and maybe I will try to make it in home. I'm eating the chao of the mark "Eaglobe", and the flavor is a bit strong and I don't know how will be the flavour with the recipe you share, I will try! Thanks, this is a great food with better effects, and if you know others with similar effects, please let me know or us!

  • @CharuYoga
    @CharuYoga Рік тому

    beautifully shared with a Zen feel. Can you sauté this tofu, I like a crisp texture.. :)

  • @EliseAngelofHealing
    @EliseAngelofHealing Рік тому

    This is the first video I have watched on how to ferment tofu. Where do you get all the necessary equipment to ferment the tofu?

  • @idaraudom9999
    @idaraudom9999 Рік тому

    Can I use chickpea tofu for this? It looks amazing

  • @dragonfly686868
    @dragonfly686868 3 роки тому +3

    i saw a video from china that there is a province where people sell fermented tofu with a layer of cotton candy like mold on it - have you seen those? they pan fry it. would love to try it one day.

    • @ununhexium
      @ununhexium 2 роки тому

      Li ziqi has a video on it. I think they lay it on hay which contains the proper spores. They call it hairy tofu usually

  • @strayargus9382
    @strayargus9382 2 роки тому

    Nice recipe! How salty is the tofu?

  • @ashes787
    @ashes787 Рік тому

    I made this and it turned out so delicious. Now I have left over brime. Can I just simply put fresh tofu in it?

  • @onexpressocafe1821
    @onexpressocafe1821 Рік тому

    Could you please share the information for ordering a box, although you probably made this one Koji tray! Thank you.

  • @panichakongkrapan2788
    @panichakongkrapan2788 8 місяців тому

    May I ask please, if there're those thin white fluffy molds around the tofu, is it still be okay to use?

  • @claraalebrook3857
    @claraalebrook3857 2 роки тому

    I would love to try this but I'm afraid to mess it up... Very intriguing though..

  • @strawberrymins
    @strawberrymins 7 місяців тому

    I have some grey and black spots on my tofu, but it smells completely fine, what should I do?
    Im wondering if this can be done from Burmese tofu as well?

  • @annmarytomlin2186
    @annmarytomlin2186 4 місяці тому

    Sir can you please provide information about Burmese tofu . And can we do it withsproutwd lentils

  • @JOJO-ge3dt
    @JOJO-ge3dt 2 роки тому

    Is there any substitute for the white wine vinegar ?

  • @src3360
    @src3360 Рік тому

    Have you heard of or made furu?
    Its fermented tofu that is mixed with shiro koji. Im looking for recipes
    Im going to make this and just put them into shiro koji and see how it turns out!! 😅❤

  • @JOJO-ge3dt
    @JOJO-ge3dt 2 роки тому

    Hello.... Is it okay just to use regular white vinegar

  • @therapeutecoachcamelia1822
    @therapeutecoachcamelia1822 Рік тому

    👏🙏😊

  • @rosisunny9302
    @rosisunny9302 Рік тому

    💜🤷‍♀️Do you know that Tofu has a cold Energy??😮😮 Us I’m always cold true the Winter month I’ll drink tea with dried Orange peel and fresh Ginger! Make shure don’t get wind or walk-in a cold climat,after the pores are open!

  • @scoup1862
    @scoup1862 Рік тому

    Do you have to use sugar in the brine?

  • @casquette1450
    @casquette1450 Рік тому

    what kind of tofu do you use? firm. medium or soft?

  • @13Luk6iul
    @13Luk6iul 2 роки тому +3

    I wonder if you could use cheese cultures to ferment tofu

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  2 роки тому +1

      hmm.. interesting, but I have never thought of that so I can't really tell you for sure.

  • @josephinewliu
    @josephinewliu 11 місяців тому

    Hi, what is the name of the music you used? i would like to dance to it.

  • @itsmeiban8019
    @itsmeiban8019 2 роки тому

    Can we use chickpea tofu

  • @razawmahamd7317
    @razawmahamd7317 2 роки тому

    مامعنى توفو وشنو استفدة هاى الوصفة تسلم ايدك

    • @pawcatkitty8182
      @pawcatkitty8182 2 роки тому

      Tofu is coagulated soy milk fermentation makes the tofu from digestable and increase the bioavailability of certain nutrients. Also it was a spicy tangy taste many people like.

  • @lawyerfatema5553
    @lawyerfatema5553 3 роки тому +3

    اللهم صلِ و سلم على سيدنا محمد و على آلهِ 💛 بعدد خلقهِ و رضا نفسهِ و زنه عرشهِ و مداد كلماتهِ 💛

  • @tiffanyx8577
    @tiffanyx8577 2 роки тому +1

    Can anyone describe the taste/texture to me?

  • @brokeazzbeach3648
    @brokeazzbeach3648 3 роки тому +2

    How does it taste?

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +3

      It's a little bit salty and tangy. It doesn't have a strange taste I usually get from commercial chao. I hope you'll try it!

    • @brokeazzbeach3648
      @brokeazzbeach3648 3 роки тому +1

      @@GourmetVegetarianKitchen homemade always tastes better than commercial hihihi ☺️Thank you for the response and recipe I look forward to trying it! 🥰

  • @carolwilliams7052
    @carolwilliams7052 3 роки тому +3

    What does fermented tofu taste like ???

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому

      It's a little bit salty and tangy from being fermented. It doesn't have a strange taste I get from commercial chao.

    • @carolwilliams7052
      @carolwilliams7052 3 роки тому

      @@GourmetVegetarianKitchen I really like tofu and I really wouldn't like something that tastes wonky. Much better to make my own, so thanks for the recipe !!! 💕

    • @carolwilliams7052
      @carolwilliams7052 3 роки тому +1

      @@GourmetVegetarianKitchen - - BTW, cute that you are using an old fashioned embroidered tea towel. Time for me to shop for some new muslin and tatami mats...

  • @khanhminhnguyen7274
    @khanhminhnguyen7274 7 місяців тому

    Can I follow your recipe but use whole soybean instead of tofu ?

  • @lopis
    @lopis 3 роки тому +2

    The tofu just stays outside fermenting and doesn't get moldy? How? 😳

    • @Soldrakenn
      @Soldrakenn 3 роки тому +2

      Not entirerly sure, but she sterlises it in salt water, so it won't have any microorganisms on it, then it dries and is probably inocculated with the fermentation bacteria from the air, the salt left from the cooking might prevent growth to an extent, lactic fermenting bacteria thrives in salty environment, and that's the one we want ro attract, but salt also killsmany microorganisms such as fungi

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +3

      Yes, with 2 days of fermenting, I don't have any bad mold on it (I check carefully check it every time). However, if I let it go over 2 days, I usually get black-fuzzy mold--and it's not fun trying to cut it off.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +1

      Yes, salt helps killing bad mold. However, I notice that if I let it go over 2 days, I usually get black-fuzzy mold.

  • @pauloemmerlacerda
    @pauloemmerlacerda 3 роки тому +2

    PLEASE teach us how to make chinese stinky tofu.

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +3

      I lived in Taiwan for a year and I really enjoyed stinky tofu. I have been trying to make it at home but it's not the same--it's delicious tho. I will make it again and if I'm happy with it, I'll make a video and post it! Thanks so much!

    • @pauloemmerlacerda
      @pauloemmerlacerda 3 роки тому +1

      @@GourmetVegetarianKitchen thanks to answer me!

  • @kawings
    @kawings Рік тому

    chao is what language? at first I thought chao means stinky in Cantonese.

  • @mantronixtube
    @mantronixtube 3 роки тому +1

    i tried this for the first time a couple weeks ago and it was one of the grossest things i’ve eaten in a long time . mushy slimy fermented taste . i threw the whole jar away .

    • @GourmetVegetarianKitchen
      @GourmetVegetarianKitchen  3 роки тому +2

      I'm sorry to hear that you had to throw it away. This recipe is not mushy and slimy because I only let it inoculate for 2 days. I have tried to let it go longer, I ended up with slimy, mushy with black-fuzzy mold. The result is very tasty without the strange taste that I usually get from commercial Chao. If you like Chao, I hope you try it.

    • @sopiabobia3699
      @sopiabobia3699 3 роки тому +2

      Chao is intense. I had a similar reaction the first time I had it. It has a really complex and unique flavor if you use a little bit at a time, especially dissolved into a sauce or something. It’s easier to get used to the flavor if you start little by little. Now I really love it and crave the unique taste

    • @thesoulofmemories
      @thesoulofmemories Рік тому

      try again with NO vinegar and and less sugar and less salt. I bet it will taste way better!

  • @MrReedTea
    @MrReedTea Рік тому +2

    Soy inhibits an enzyme required for its digestion… with fermentation that enzyme is created and does it’s work/is also eaten with the tofu!

    • @Sahara101010
      @Sahara101010 6 місяців тому

      Soy inhibits enzymes? Bro if that were the case all of Asia would have IBS. Last time I checked it’s white people who have digestive issues, not Asian people who eat soy in all forms (edamame, soy milk, tofu, etc) every day. My god.

  • @isasilva1537
    @isasilva1537 3 роки тому +1

    And I even need to use salt, who can’t consume salt?

  • @kelvintx3
    @kelvintx3 2 роки тому

    Actually if you use brine, you don't need to fermented it. if there' black mould those should be discard. you will be expecting long hairy white mold not anything else. anything else is toxic.

  • @8mmfilmsmichigan174
    @8mmfilmsmichigan174 2 роки тому

    The music makes me feel sad for the tofu being lowered into the boiling water! 😩

  • @AJ-xx5ik
    @AJ-xx5ik Рік тому

    How exactly are you certain that your wild mould culture is safe? You seem to have zero control over what moulds you're inoculating your tofu with.

  • @williamlai5861
    @williamlai5861 10 днів тому

    So sorry, it’s not the way to make a stinky tofu recipe.😂😂