This TOFU is NUTS! It's PEANUT TOFU but not the kind you're used to (soy-free, high protein)
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- Опубліковано 17 лют 2023
- 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 *
These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you.
MY FAVORITE TOFU PRESS: amzn.to/3ShVUC9
For Canada: amzn.to/3y2lSl9
EXTRA LARGE STRONG CHEESECLOTH: amzn.to/3hY8s4Z
For Canada: amzn.to/3XeIPNw
MY FAVORITE NUT MILK BAG (strong and long-lasting): amzn.to/3BJvLVO
For Canada: amzn.to/3rfqJfa
RAW PEANUTS (you might find better prices locally in-store so please shop around): amzn.to/3k80GGN
For Canada: amzn.to/41396jr
KITCHEN + PANTRY FAVES:
amzn.to/2L7ePgb
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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 UA-cam. 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.
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?
Oh my god I bet this would SLAY in like a chili oil/black vinegar/green onion sauce
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! 😊
Tofu queen! 😍
🤗🤗🤗
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.
i love this series, it's so fun experimenting with food in a way that is not wastefull! have you tried cannellini beans? i heard they are a good alternative to soy
Haven't tried those yet 😁
Mary, please make tofu from red kidney beans! I really want to try this. You're just a tofu queen!
thanks for the #reciperequest 😁
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.
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
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?
This youtube series (will it tofu) are the uploads I look forward to the most in all of UA-cam!! Keep it up!! 🎉🎉
This is the best series. Can’t wait to see your next experiments!
that was so kind of you to give a heads up about the nutrition discussion ❤️
I discovered this via random suggestion in my feed. I love this series- it's been fun watching!
You literally are the Tofu queen. 🥰 You're so creative and I love how you explain things so well so even someone like me can understand. Thank you so much for these videos. 🙏💛🫂
I just love your brilliant videos! Your experiments are so helpful and amazing. Thank you for posting!
I’m really keen on this one!!!
Love the series! Thanks for doing this!
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
wow love this series! thanks for all your effort to experiment and make these videos :)
I love your creativity + testing mindset. Have a great day. 👍🏼
First time watching, i'm pretty sure. I like the experience nature of the video, it's well shot, well edited. Props !
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!
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!
Love your videos! So inspiring and fun.
Thank you soo so so much, Mary!!!
This is so interesting! Thank you, Mary!
Thank you! Love this series! ❤
So glad!😁
You are simply fenomenal!! Thanks for your existance! (or thank your parents... :) ). I really love the respectful way in which you call to action and the way you say goodbye to those who leave before the nutrition facts. I think you're great on so many levels! Take care!
so so so true!!
Love your ideas for tofu!
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.
Oh My God! Ur patience is next level ❤
Thank you, Mary!
Another great video. Thank you so much
Glad you enjoyed it
Love this series and all of the spinoff recipes! I'm excited for whatever's coming next! Would it be possible to try acorn? I know there's acorn jelly, but I don't know if it will tofu!
Love these experiments!
Great effort. I like. This is how great things are discovered, through experimentation. Thanks.
Glad you enjoyed it!
I'm loving this series, am getting a bit lost though so would great if you can do a summary video of all and compare them together
It looks like an amazing base for vegan cheese! I will try this out :) Thank you for sharing all the tofu magic
Great video, and wonderfully laid out with the permission to scoot out before the dietary info. Excellent work, thank you.
Very impressed as always!
Awesome! Thanks for satisfying my curiosity.
This series is so interesting
Love the "measure from the heart" coating
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.
Thank you so much these are great!
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 🌞
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!
I love peanuts/butter, i'm excited to watch this!
I've made this a couple times now and love the taste!
Yay!!!! You rock!
❤🎉 so creative!
Really cool!
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 🤗
How about adding cheese cultures to the peanut milk before coagulation and letting the tofu age a bit?
We're thinking the same things 😁
This is so cool!!!!
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
I made peanut milk sometimes here, and the way I used the leftover pulp was to transform it into what we call "farofa" here in Brazil, basically throw it with some butter in a frying pan and let it fry and absorb the fat, get some color, it is really something honestly
Got to try this!
Now that I have the same press, I’m excited to try this! Yay!
It's so good!
This is such an interesting channel. Glad I found it! I've never even eaten soy tofu...I need to change that.
Thanks so much🤗
You doing very good job.
God bless you.
Super interesting!!!
Amazing, girl! ❤
Super cool cooking show! I like it
I think you just made 'vegan Danish fetta'! It looks exactly like it to me by way of texture. Just salt it up heavily! 😊
This is so cool!
So cool!
:-)
Fun to watch
I knew it would turned out great. Good job! I make peanut yogurt, it gets super thick, just like soy yogurt.
If you don't mind, can you explain the process?
Thank you for another great video. I’m eating peanuts 🥜 while watching it 😊
The crusted air fryer tofu looks like a yummy halloumi.
It's so dreamy! I haven't had halloumi before so can't say if its similiar though :-) You'll just have to try it, I guess 😁
i have never had tofu but it looks really fun to make!
Fun that you can eat :-)
merci c est tres interessant ces tests
I'm following this series with both curiosity but also the purpose of trying to figure out what will make the best vegan "paneer" 🙃 several, including this one, look promising
Someone said growing up in India this is what they would see in stores, and use to make at home, vegan paneer!
I wonder if the waxiness of macadamia nut would perhaps result in a stiffer/denser/tougher texture/consistency closer to paneer?
You are doing a great job 👏
Thank you so much 😀
This will be wonderful as 'paneer' in classic Indian dishes 😋
I can hardly wait to try it for palak paneer!
I LOVE THIS SERIES! 😍I wonder if adding a few grams of soybeans to the peanuts would help structurally? 🤔
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!
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!
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'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!
That is looks delicious and if remains some of Penuts satisfaction factor, that sounds like a wonderful between meals snack!
Thank you!
You're welcome!
Appreciate your videos so much. Love them. One question, how are the lentil tofus steamed? The chickpeas one steamed perfectly. After steaming, I added century egg cubes, scallion oil, chilli and ginger. It was AMAZING! Bless you for the tutorial.
I like that u do macro info at the end of
good to hear it!
I would give this a try.
Thanks. Sooner or later I would have tried this
You're very welcome! I definitely recommend trying this yourself :-)
Well done
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 just made tofu from split peas and it was so good and so easy!
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.
Measure from the heart 😀
🤗🤗🤗 the best way to do just about everything