You Can Make a Fermented VEGAN CHEESE in 20 MINUTES - Flavored Burmese Tofu
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- Опубліковано 3 лис 2020
- I fermented tofu in the past to make a vegan cheese! Its loaded with umami and nice funky fermented flavor. I wanted to take the incredible simple Burmese tofu recipe and flavor it like a sharp, funk, fermented vegan cheese... and do it in 20 minutes!
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Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Hey all do me a favor and share the heck outa this one for me!! Facebook, twitter, reddit, Pinterest, insta... wherever you do your social thing! Lets get this one out the door!!
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Juice from olives is also funky
I really like the set up and music is more mellow in this.
This recipe of Gaz's desperately needs your help. It's too bitter and the wine just isn't necessary.
ua-cam.com/video/TxRK7GSltP4/v-deo.html&lc=Ugx8x4tRhBtigalaPch4AaABAg.9DAyQhgya119FdrU3-x8Wr&ab_channel=avantgardevegan
Don't ever let UA-cam Studio bring you down. What you're doing is very important to us. You're contributing to make the transition easier for everyone. Thank you.
Thank you so much!
@@SauceStache I'm not vegan and I have no plans of becoming vegan, I'm still a huge fan of the channel (and vegan products) because there is no such thing as too many recipe possibilities. Especially with how many different people have allergies and intolerances, and being able to care for them with good food no matter if it is something they aren't used to trying, or just something they can't eat the default version of, is awesome. This is truly a super valuable channel for everyone :)
why would they bring him down??
Yeah I'm one of those people allergic to so any things. I can't tell you how great it is to have alternatives. And I can't thank you enough for sharing your genius.
This dude is the food version of vsauce
BWAHHAH I get that!
Wait - you're saying Vsauce and Sauce Stache aren't the same person? But, they're at least related - they're the Sauce Brothers, right? Right? 😦
"Tofu is made from soy... or is it?"
@@kane2742 for people avoiding soy it’s a perfect alternative
@@mindyourown6320 (except for the addition of fermented soy).
You're going to love this sauce stache! So, in Italy we have panelle (traditional from Sicily) made with chickpea flour and water, exactly like the first thing you made. We cook chickpea flour and water on the stove for around 10 minutes, then we add salt pepper and parsley. Now, you can decide to either smear it quickly on a flat surface (to make some sort of flatbread) or to pour it into a mould. Once it's cold you can fry it (either in flatbread form or slice it from the mould). And then you have a lovely sandwich, pane e panelle 😋
Thats awesome!!! I just spoke with a friend in Italy that told me the same thing!!! I need to try the Italian version to see how close it is!!
Let me know how you find it! Iike to add lots of fresh herbs from the garden 😊 that's it, now I'm hungry
@@SauceStache in South of France we have panisse, which is obviously from the same root! We have olive oil and sometimes garlic in the recipe. And we eat it during aperitif with a good rosé wine 🤩
Thank you!
In Argentina and Uruguay they make something similar. It's called faina. They sell it at pizzerias and as a snack at soccer matches.
Tip for the Super Cheap: You actually don't need chickpea flour, just soaked chickpeas(not cooked) and blended. The measurements are still pretty relative, but forgiving since you're cooking it down/reducing anyway.
If you were making a bread(socca), you'd need the flour. But since it's a tofu/sauce, soaked chickpeas work great and will reform into tofu/cheese.
Thats an awesome tip!!
Gonna try that indeed. We don't have milk or flour in my country. Barely can find The dry chickpeas.
@@gstrathmore194 Canned chickpeas are cooked.
Why can't you use cooked ones? I'd love to try this with canned chickpeas 'cause all that vital wheat gluten/chickpea flour stuff isn't really available in Europe.
@@LadyOconDo you have any dried beans or legumes? Yellow split peas or red lentils will work for this =D
The Vegan Mad Scientist strikes again.
hahah thank you!!
I am a simple being
I see “20 minutes” and cheese in the same title,
I click
hahahah
*i'm just here to witness some more sorcery from this channel go down*
hahah thank you!
Could you imagine being married to this guy? Like... "Honey, could come in here a second?" Bam! Homemade vegan cheese. Hit dogs. Burgers. Steak. EVERYTHING!!! This could literally never get old! SauceStache, you are the hero we need!!! 😍
I'm a Chef, Vegan, Single and much more sexy than our friend(sorry about that mate) and I don't get a vegan date even if I pay for that!
I COOK FOR MY WIFE, SHE DOESN’T LIKE ALL MY DISHES THOUGH 😂
I LOVE MAKING SUPER HOT THAI & INDIAN DISHES, SHE USUALLY WILL PASS ON THEM
THOUGH😟👀😁
Next video: VEGAN CHEESE MADE OUT OF AIR IN 2 MINUTES.
LOL!
That would save me a lot of money.
Omg did you just teach me to make tofu in a couple of seconds? I swear you are like a vegan God or something
He really is. Like a vegan gift for all of us
Keep in mind that this contains way less protein than soy tofu. As long as you balance your meal accordingly, it'll be awesome.
This is not tofu, but a tofu alternative/variant that is made from a different bean.
Omg we have something very similar here in Italy! I'd love to try the fermented one!
di cosa parli?
@@diegocreates2476 Si chiama cecina. Il procedimento e' diverso ma essenzialmente e' molto simile. Si fa con la farina di ceci, acqua e un po' di olio.
@@emmasgoodies Ah ma pensa, non la conoscevo anche se in toscana ci so' stato tantissime volte
Emma I love seeing your comments on this channel!
In realtà questa procedura è più simile a quelle delle panelle siciliane..anche se quelle alla fine vengono fritte. Questa è proprio da provare però, dovrei avere del tofu fermentato da qualche parte 😁
hahaha I love your lactic acid clarification followed by the sigh... sounding like a man who was expecting a bombardment of questions and accusations regarding it 😂😂😂
Every time I use it... even when I say its vegan, I get a TON of comments about it not being vegan hahah
@@SauceStache Can you comment on the brand? I'm trying to buy some through amazon but I can only find beauty products :(
I think people assume that because it sounds like "lactose," it must come from cow milk.
It is in actual dairy cheese, it just can also be made by beets
I just wanted to thank for helping me to become vegan. Your videos showed me how fun and tasty vegan cooking can be, and it was easier for me to go through the transition.
Thats awesome!
i didn't have fermented tofu, but i did have miso paste, nutritional yeast, and potato starch, which worked rather well. Also, for acidity, i added a little apple cider vinegar.
Ahh I love that!! How was it?!!?
@@SauceStache pretty good for a haphazard experiment! the only thing i find lacking is the oil content. i might try emulsifying some sunflower oil into a bit of the mixture next time.
Dude idk how you keep pumping out high quality videos with extensive projects so quickly. Youre killing it!
Thanks so much man!! One day ill breath hahaha
Gotta say I have been LOVING your fun and crazy vegan food experiments that you've been doing for the last while - it's both entertaining and informative as all heck. I love trying this sort of thing out, and it's really giving vegan food a boost in how cool and delicious it can be
Can't wait to make this! Thinking of making a smoky "cheese" with it.
OHHHHH I bet that'll be awesome!!!
A dash of paprika and smoke salt. Sounds great
Omg great idea
A spoonful of liquid smoke would work great for that. This cheese is super easy to make! 😊
A dash of smoky paprika! My favorite spice.
How awesome! This looks to be quite simple but delivers great taste results. Fantastic.
Thank you so much!!! I can't wait until everyone tries it!!
Can't wait to try it!!! Love your channel, I've tried many things and got a lot of ideas from some vids as well
Thats awesome!! I cant wait for you to try it too!!
I was in the middle of making fermented tofu when you posted this video and it was finally done today. So, now I'm trying to make this right now! I was so excited I could barely wait until the tofu fermented enough.
been watching a lot of your videos I love you man
dear sir you are so awesome. you make these foods so approachable. my wife just cut out all animal ingredients from her diet a few months ago and the whole household has gotten much closer to that diet. your videos are making that an easier transition.
and nice to see your wife/partner/gal in this one too :)
Awesome!!! Thanks for using the chao again
On south of France, we call it « panisse », excellent when you fry it 😋(chikpea flour +water)
Thats awesome!!
It’s so good fried!
It goes almost cakey in texture 🤤
@@ShaunSteinberg whoa
I like how you get very excited during every recipe that you create, and your wife is always "Hm, that's good" hahaha a clear difference of personalities, yet so cute
Just amazing!!!!! I’m gonna try this tofu version thank you for your awesome vids and recipes ♥️♥️
OM Greatness! I love the things you create ❤️!
I really need to try this. Thanks for teaching us cool stuff
I'll tell you why I have kept coming back... your videos continue to be innovative... you are a food scientist combined with chef, cook, and an inventor... and the professionalism of your videos is top notch... you are charismatic... charming... forthright... and pioneering. Wishing you much continued success and blessings.
He amazes me every time. I love his videos...
Looks so easy...esp. the first one...am trying this weekend!
Genius recipe! I’d love to see an aged cheese of this so it’ll be more firm/ sliceable like a block of proper cheese
Just shared this! Great work
This guy is a total nerd with an extreme passion for vegan cheese. Respect. Definitely trying recipe.
Its so good!! hahaha I def nerd out over food creativity hahah
I love your recipe. i could really use this for my project
Also shared with many friends directly. Thanks again!
I just found your channel and immediately subscribed. Thanks for sharing.
cant wait to try,great idea!
I'll try that out 😃, thanks for sharing 😋👍
I love this guy! Thanks again!
Now, that's what I consider to be an awesome, ground-breaking recipe :D
I've already heard about this concept before but I have never tried it...and honestly, I feel like I've been missing out! I will have to experiment with this concept a bit with what I have available but the idea is just fantastic! You could add some herbs, some smokiness, some coarse pepper...
All in all, thank you so much for the inspiration!
.
Sending you all the love!
Hoping you're doing fine in spite of all the craziness going on right now!
TY TY for these recipe !
Your recipes are amazing! Unfortunately, I’m having the hardest time following your videos. Is there are a chance that you could post below each video the ingredients? Always a pleasure to watch 😄
Your videos are the bestest! 💚💚💚💚
It goes from looking like a very smooth mash potato in the bowl, to a cheddar cheese with the consistency of a brie.
This is so easy and fast to make. I'll try it asap. Thank you.
Thats awesome!! Can't wait for everyone to make this!!
How did it turn out? How is it fermented? I don't see that in the video?
Super interested in this! Great vid as always, another to the "attempt this" list! :)
YES!! Do it!!
This should have millions of views
Thank you for sharing with us ❤️❤️❤️❤️❤️
Hi, tried it with coconut cream, out of this world, deeellliiccciiioooss, thanks, stay blessed
Yummy I definitely need to try this recipe 😋
Lovely, thanks for sharing! Hubby doesn't like tofu, but this 'Burmese' version might be an alternative for us to try.
The texture looks like it's kind of like Velveeta. Keep up the good work, I love watching your stuff.
I use this to make chickpea fries... literally cut them in fry shapes and fry in oil... eat with a spicy ketchup!
This is amazing - thanks!
GOD I love this video, I can't wait to try this, thank youuuuuuuuu
IDK why you don't have 1 million subscribers. Your channel is amazing.
This looks amazing, as someone who has to cut down on cheese it's an interesting alternative, had melted vegan cheese before on burgers and it was cosmetic rather than flavorful..,.your fermented tofu could be key to this
Love that you had the whole recepie down in less than a minute
Loving it!!
YESS!!! Share for me please!!
Your content is unparalleled!
Thank you so much!!
This is amazing! I gotta try it!
Love it❤ thank you👍
Wow! I can't wait to try it 😋
I made this (without the fermented tofu) and it was an excellent stand in for paneer cubes in my curry! And I mean EXCELLENT!!!
Wowww, was hoping for same, does it taste like panner?
@@ni3070 mine did not taste exactly like paneer. It had a similar texture and a similar tang, maybe it would have if I had used the fermented tofu.
@@allieq8231 oh, but it's so hard to find, what if use curd instead of plant milk?
@@ni3070 isn't curd dairy? The point of this is that it's not dairy.
@@allieq8231 ofcourse I meant vegan curd
Definitely trying this. I love Burmese tofu anyway and make all sorts of cool recipes with it so always up to add another!
Dude! I'm very happy I found your videos and channel on YT and also ur Instagram. Intend to make some of your recipes soon.
This looks great!
Yeah yeah. This is good stuff, I have been playing with the chick pea flour for a few years now. And you just gave me the idea of fermenting my own tofu. ...
I would even wrap it after and let it harden some more.
This looks awesome 👏
The funky tofu is a nice touch. I'm definitely gonna try this out!
Been vegan two years, I always get excited whenever I see your videos and want to try more
If you replace the water with beer, you could probably make a really good beer cheese fondue if you keep it warm.
Also you can replace the tofu with yogurt (150g +120ml mylk)
Good idea! I can have tofu so thanks for it.
Mind blown! Thanx!!!!💋
Looks amazing
Nice have to try I found fermented tofu in a Chinese shop. If put on top a layer of cling film and press down with another equal container you get a smoother surface and the cling will avoid the formation of the skin/dark top ;)
you are bloody genius!
THIS. IS. EPIC!! Wondering if you can use some other type of ferment like maybe the juice from kimchi? I'm definitely going to try this. Thanks for this!
You totally can! Experiment with it! Try different flavors! The chickpea base is very mild so its easy to flavor how you like!
I'm totally making this and stirring in some black garlic chunks.
You are a life-saver 😃😋 I'm happy to find your videos. Going vegan is hard when allergic to soy.
Very talented Mr. Stash
First of all I want to say that you are absolutely a vegan genius. I've been binge watching your videos for the past 2 hours. Question... my obsession is cheddar cheese, this was and still is the hardest part to me being a vegan trying to find the right cheddar. I watched your taste test with the shreds and am now switching from Daiya. Do you think this recipe could be used to make a good block cheddar?
If you continue like this you will soon open your own vegan cheese factory!!! Is there anything you can't do?!! Love your videos, I am not vegan but I keep watching vegan cooking videos and I try some. It is delicious! Keep up the good creations, I love your optimism, it is contagious!
Bro you are the bomb, I love you man your the best in the West, East South North where ever you are. Thanks again man. God keep and bless you.
Thank you so much!!!!
Looks great! I will have to learn about fermented tofu. Maybe you have a recipe for that somewhere.
I made this with more liquid and got a perfect mac and cheese sauce! Vinegar works on instead of fermented tofu. keep the miso for that cheese taste liquid smoke for smoked cheese flavor
This is awesome thank you for this!! I want to try experimenting with this a bit more tho. Maybe I’ll try making it with nutritional yeast and a more neutral tasting dairy substitute ( I prefer a thicker plain soy milk or oat milk) just for fun.
Ur great at what u do.
Thank you so much!!!!
Omg! I'm really seeing how i can have cheese but VEGAN! I've been Vegan for 5 years and omg this is the first time i'm seeing this! Tysm Sauce Stache!
Great ideas.i know trader joes used to have baked tofu but never heard of fermented tofu.
literally i have just watched another uploaded from an argentinian channel, where uses chickpea flour to doa tortilla as a replacement of eggs.
Cheackpea flour have more uses than i thought!
@saucestache, did you try to add sodium bicarbonate to the mixture, so it has CO2 bubbles that look like a suize cheese?
Sauce Stache saving the planet one recipe at a time
Okay, when is the cheese cookbook coming out for us to all enjoy?
Thank you this is great , will keep sharing , too good to keep to myself , vegan after all is a beautiful healthier lifestyle
Thanks!
I would love this cubed and placed in a salad
oh its so good!!
You are so much fun.
Hi, great recipe. I don't have fermented tofu where I live. Anything I can substitute it with?
I really like pepper jack cheese so I wonder if I could add in some jalapeno juice or something to spice it up. Maybe add in some finely diced pepper? I'm pretty sure my store doesn't have chickpea flour but Amazon has it for pretty cheap so I'll have to consider playing with this.