Cooking PEAFU for the 1st time (affordable soy-free tofu made from peas!)| Mary's Test Kitchen
Вставка
- Опубліковано 23 чер 2023
- Is Yellow Split PEA-FU worth making? Since peas are in the top 3 most consumed legumes in America, Yellow Split Peas are affordable and widely available. Last week, we figured out that they can indeed tofu! Today, we'll investigate if it's worth the effort. That is:
- does yellow split pea tofu taste good?
- how to cook yellow split pea tofu, and
- which is the better method.
Plus, we'll look at the difference between freshly-made peafu and aged peafu.
Please give this video a thumbs up if you're enjoying these tofu-making experiments and subscribe if you haven't already. Since I never know how long these videos will take to produce, I don't have a set posting schedule. Please turn on notifications so you never miss out.
What should I tofu-ify next? I would love to hear your thoughts in the comments!
Thanks so much for watching!
- Mary
✨ Become a channel member for early access to new videos!✨ goo.gl/vxUTge
* LINKS *
YELLOW SPLIT PEA TOFU video: • AFFORDABLE SOY-FREE TO...
YELLOW SPLIT PEA TOFU written recipe: www.marystestkitchen.com/yell...
WILL IT TOFU (video series): • Will it Tofu?
* 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.
KITCHEN + PANTRY FAVES:
amzn.to/2L7ePgb
GLASS AIR FRYER (this isn't really in my list of faves and having the link here is NOT an endorsement. I'm just including it because a lot of people are asking recently)
In Canada, the brand is Salton and this is the one I actually bought: (amzn.to/3NKK7gd).
And THIS is the US version which looks like the exact same thing (probably same manufacturer but different white label): amzn.to/3XfkYNz
* KEEP IN TOUCH *
Pinterest: www.pinterest.ca/marystestktchn/
Instagram: / marystestkitchen
Facebook: / marystestkitchen
Website: www.marystestkitchen.com
*Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites. - Навчання та стиль
Thanks a lot for your videos. The first video about yellow peas led me to the idea that I should make my own tofu instead of just buying it. In Russia, getting tofu outside of Moscow and some other major cities is difficult. After I came to Kyrgyzstan, not wanting to participate in the war, I found that there are local Koreans here who make tofu and sell it in the market. I fell in love with tofu, but I think it's time for me to get the skills of making tofu. Someday I will return to Russia and I will be able to make my own tofu whenever I feel like it. Because yellow peas are a much more popular product in Russia than soybeans. Thanks for the motivation. :)
You're very welcome. I'm so happy these videos can be helpful to you! :-)
@@marystestkitchen So finally I made this. This is my first time making tofu ever and this is not a standard tofu. I got really soft tofu so I won't be able to fry that but still it is good enough to make a spread or something like that. Very creamy. Much creamier than usual tofu. And the taste is not so neutral as with usual tofu. But I really like it. Thanks again for your videos, they are really inspirational!
woah, ive never seen an air fryer with a transparent container :o
yea - I"m working on a review of it. Just for now....there are pros and there are cons
The only one ive ever seen ads for was almost $500 😂 personally I can't justify spending an extra $150 over the regular one just to have a clear fryer base lol
@@marystestkitchenlooking forward to that. It looks so cool.
I don't even eat tofu, but just the process of will it tofu is just so interesting to me😂
Hello Mary, thank you for all these wonderful recipes!!
I'm not vegan or vegetarian but I do struggle with meat texture (sensory issues) and I've been having more and more problems getting my protein in.
Good commercial tofu is not easily available in my area, so I finally got myself that tofu press!! I made punkin seed tofu first, and it was so good I ate the whole batch in one go, no sauce needed haha.
I just bought hemp hearts and will try that today. If I manage to find yellow split peas here I'll try that as well.
Thank you again, you truly helped me get a better nutrition!
oooo good luck with your hemp heart tofu! Have fun!
@@marystestkitchen Not even joking your hemp heart video has got me building a garage-grade huller to try and drop the cost. Hemp seed is pretty cheap around here in bulk in the shell and some napkin math would make it cheaper for me than store bought regular tofu on sale. If I can get it to do anything except shake itself apart maybe I'll post some pics
In Sweden there's actually tempeh made of yellow peas. Smoked in various ways, as minced mock meat, with rosmary and garlic or chili and lime, burgers, nuggets, "filets" and so on. I'm from Sweden, but I don't live there. No pea tempeh for me. (The label is Bärta but I have no idea if it's exported).
It's definitely a nice addition to the supermarkets! They also have products made from höstärt (autumn pea) which farmers recently started growing again after a long hiatus. Höstärt was swapped for the more modern yellow and green peas about 100 years ago - not unlike how a lot of ancient grains such as emmer and einkorn became obsolete during the agricultural industrialisation. Yet another ingredient worth exploring!
Ok so now I need to try some aged pumpkin seed tofu. Mary your series has been so fascinating and comforting to watch and try recipes along with. I'm hopeless at cooking and your simple instructions and demonstrations got me excited to turn more beany things to tofu!
Glad I found your channel. Love it!
Thank you so much for your videos! I appreciate all your experiments and hard work doing this videos ❤️
love this series Mary!
Can’t wait for the next video in this series. ❤️
I just love this tofu series so much! it's so helpful to see what happens when you're making it, exactly how the coagulation goes for you, etc. and of course the cooking and tasting as well! it's quite inspirational and makes me so hungry! I bought a pound of pumpkin seeds and need to make my pumfu soon!
Definitely would love to see some of those tests mentioned in the comment. I've been making the pumpkin seed tofu a lot. I keep wanting to try freezing it to see if I can get that rubbery, holey texture that soy tofu gets, but I end up eating the whole block.
Bomb 💣 content, thank you Mary!
The work you put into this series really shows! Such great videos! THANK YOU!!
Thanks so much!
💚💚💚💚 It sounds like the flavor is awesome!!!!! Great sell!
It's so good!
Love your will it tofu clips. What a great looking stir fry. Thanks for you channel.
Thanks for watching!
Super interesting video, thanks so much.
Thank you for these videos....I have never really had much tofu of any kind but you are definitely pulling me over to the idea of incorporating it into my diet.
You are so welcome!
I adore this series. ❤
You're doing all this on crutches with a broken leg? Now THAT'S dedication!! Thank you & hope your leg heals quickly!
Ah thanks but nah... Most of this video was filmed before my injury. The next one though...it's taking a lot of time to do because of it lol
Thank you for the video! Looking forward to the chickpea tofu, as it is my favorite legume ^^
yeah, it's a good question about the other methods. Liked and subscribed.
Thank you for your videos.
I`ve never been much of a kitchen-person most of my live and have been quite happy with my husband doing the cooking. Now I seem to slowly take over the kitchen while youtube is always suggesting new cool stuff. I have never eaten tofu in my life, now I make my own. Crazy times, but in a good way
Chickpea tofu sounds brilliant; I'm looking forward to seeing if that works, 'cause that might convince me to start making some of my own.
Regarding food safety of the aged tofu, it *should* be fine, as long as you keep your tofu press and cheese cloth clean. Commercial milks (at least, the ones which go in the refrigerator) are typically pasteurized at 72C (161F) for ~15 seconds, to get something which is good under refrigeration for a week or two. Since the tofu-making process cooks it at a slightly higher temperature for a bit longer, it should be fine for at least as long, unless it picks up some contamination after being cooked.
That is so awesome! I honestly can’t wait to make it! I had to purchase the tofu maker. Thank you
Hey Mary, thanks for your amazing content, it’s pushed me to explore so many new ingredients. And our pumfu turned out so very delicious!
I’m currently following a low blood glucose eating plan, using a cgm to learn how my body reacts to different foods. One ingredient I’ve found quite by accident is yuba (or dried bean curd skins) and I !highly! recommend you explore it. I’m sure there are a million ways you will find to make it tasty.
Has anyone mentioned the Indian dishes of dosa (flat, crispy) or idli (fluffy buns)? They're often made with fermented lentils and rice. They're finely ground with water and left on the counter for a day or two before cooking, which seems similar to leaving the tofu in the fridge for a week. In both cases, you're cooking the fermented stuff, which likely kills off anything bad. (Not a food safety scientist) just wanted to chime in that lentils are commonly fermented. And delicious!
Thanks to your comment now I want to eat lentils 😂😂
Love the videos mary. i think videos using sprouted lwgumes to make tofu would be really interesting.
Perfect timing! This reminded me to put my soybeans in to soak for the tofu I'm making tomorrow!
Each of these alternative tofu bases bring different qualities, now my question is what happens if you do a blend, say 50/50 punpkin & lentil, or pumpkin & pea? It would bring the cost down on the more expensive ingredients
*thumbs up* This looks like a winner to me. A cost effective option.
Best cooking channel on UA-cam!!!! 🤩
aw shucks :-)
Thanks for the will it tofu series, super helpful and exciting! Would you consider adding moong dal? I'm excited for chickpea regardless!
Enjoyed the video
I'm glad to hear it! Thank you!
Am loving this line of experimentation and am looking forward to the chickpea. Might be easier to get some basam from the local market in that case. Can't wait!
I'm so happy you're enjoying it :-)
I'd love to see different cooking methods for your homemade tofu. I don't have an air fryer (and don't want one) so these videos are a fun demonstration, but I can't reliably replicate them because I would either be baking in a regular/toaster oven or pan-frying; I'd be nervous of wasting time, food, and money if it turns out awful from my usual and more accessible cooking methods.
I feel that PEAFU should be a Pokemon!!!
wow this video was amazing. i cant wait to see will it tofu: chickpeas!
Excellent! I've been hoping one of these no soy tofus would act like soy tofu and be affordable. Mary, you are a treasure!
me too!! There have been too many expensive ones in this series. It's hurting my wallet haha
Thanks!!
i forget if you tried combing different types of things for tofu, like pumpkin and soy together, or maybe you could even add more types....🌸
YES i am also interested in like how you would store this! Cause if i can make a big batch then store in my freezer it would be a game changer. Feels like lots of these artisinal esq foods that you make by hand are very fresh and not as um.. practical, yeah lets call it that. Amazing content also! Really curious to try it myself🎉❤
Yummm......Want to try this....
You should!
So cool!
right?! Thanks for watching!
This is the recipe for me, and for stir fry. Peafu, who knew? You did it.
It's so good!
Ooooooo. Is green dhal next. Yummmmm
You got it!
Love the series! I'd like to make a #reciperequest: I'm missing mung beans on the bean side, and I was also wondering if high protein (pseudo-)grains like quinoa, teff, kamut or amaranth would work! 😊 Anyway, thanks for the inspiration, I'm going to try some of your recipes!
love you tofu videos, wonder how it would do smashing and adding vegan mayo for college cheese , like I did with tofu before I went soy free. ❤❤
This is making me hungry. :)
I wonder if sesame seeds could be turned into tofu? Also was wondering if you could marinate tofu to tast like oil marenated feta cheese?
The whey like liquid left over from the curds, behaves like aquafaba, it will form soft peaks when whipped with mixer/immersion blender. If you have simmer the whey liquid to thicken it a bit more it will form more solid peaks which you can incorporate into your vegan dessert like Meringues etc.
I would love to see you attempt pigeon pea tofu!
I missed how you hurt your leg, Mary! It probably takes a few weeks for healing. I hope that you’re feeling better soon.
Yes.....more soy free tofu please! Thank you so much for all the hard work! Have you given it a thought to try yet more nuts and seeds along with the legumes? Or is it your opinion those are better suited for “cheese”, “butter” or those sorts of applications, and legume tofus are best suited for similar to soy tofu applications?
This sounds tasty. I would definitely try making pea tofu because I can think of many ways to use up pea pulp... pea soup, pea ravioli, pea gnocchi, etc. I find peas tastier than soy that lately I've been tossing out the soy pulp after making milk.
@MTK Have you thought of using 2 or more curds together to make a hybrid type of tofu?
Hi! I'm also from canada, which brand and firmness of tofu do you recommend to freeze and thaw (ideally 1 time) to get that flaky chicken texture you often talk about. I tried a few but they mostly become spongy after the first defrost.
Have you ever tried to make... oats tofu??? or almonds tofu?
I would love to see/make a mooncake recipe from you!!!
perhaps one day :-)
What did you do with the split pea tofu pulp? I have about 1 lb of it in the freezer 🤔
What's this beautiful pan you're cooking with?
Hi Mary I love your recipes, you make it sound so simple and interesting....I especially love this series will it tofu.....would you mind sharing the brand of your air fryer, I really like the glass cooking container.....thank you....
Only because you ask but this is NOT an endorsement of the product.
This is the US version: amzn.to/3XfkYNz
But in Canada, the brand is Salton (amzn.to/3NKK7gd).
@@marystestkitchen 🙏🙏🙏
I struggle with chronic pain, so i put the milk in a slow cooker for an hour on medium, saves me from standing at a stove. It takes a bit longer but works just as well.
Have you tried this with homemade soy milk without it bubbling over?
@m.taylor I have never had it bubble over, but it depends on your slow cooker, some are much hotter than others. I always turn the soy milk into tofu, but I could just as easily do it with soy milk then keep it as soy milk. Only problem is that a few times I have forgotten about it and it has coagulated all by itself, so if you are doing soy milk that's not for tofu I would only do it on the lowest heat setting. Today I made it with soy beans I bought from Amazon, but I tried to sprout them and they wouldn't sprout, I think the soy beans we get from our local Asian grocer are much better quality.
@@angelawossname Thanks! I am going try it with the slow cooker. I buy my soybeans from the bulk section of a health store where there's a higher turnover, as it would be at an Asian market.
That sounds like an excellent idea! I’m definitely going to try that! Thank you for the suggestion!
Thank you for this video, I was wondering about how the split pea tofu would taste, I’m not eating 100% meat-less but try to only eat it once a week, if that, and to buy wild game meat as often as I can afford it.
You're very welcome 🤗
Yummmmm 🔥
Where did you find mild gochugaru?? That tofu looks so delicious.
korean grocery store near me. They have lots of different varieties. Hopefully you can ask a store associate in your local korean grocery store if you can't tell by the packaging.
So after some research you can blanch the split peas and they will last in the fridge for 7 days or freeze for up to 6 months so ill probably take my tofu out on day 6 and freeze till im ready to use it.
seems logical!
Honestly, I think I'm waiting to see if Rice Tofu is possible. And I mean from ANY kind of grain of rice you can get your hands on easily and not too costly. I feel like it would be fascinating. But yeah, different pea tofu recipes sound great too! Looking forward to all of it! :)
Considering that tofu is pressed fat and protein and the starch gets removed, a grain-based tofu would be very hard to make because the carbohydrate content is so much higher than fat and protein. Like, white rice has 10x the amount of carbs (~28g) to fat (~2g) per 100g cooked, while tofu has ~21g protein and ~1g carbohydrates for 100g. Mary also does low-to-no carb, so I don't think she'll use grains to make tofu.
Are you doing fresh green pea tofu? That would be neat.
Any trouble-shooting tips? Mine didn’t turn out good at all. Thought I followed the directions pretty closely.
Where do you think things started to go wrong?
Has anyone tried making tofu from pumpkin seed that still have the husk on?
My friend has that same finger freckle. Is that a common Asian thing or just a coincidence?
Lol no idea
Poppy seed tofu!
Me watching this while eating my polish suor young cabbage yellow split peas soup :D
what a fine coincidence :-)
Have you consideres trying making tofu out of peanuts? Technically they are legumes, and they are full of amazing fattyness and flavour so it sounds like it could be an amazing tofu base. Futhermore it is also afforable! You would go from tofu queen to tofu empress if you could pull this off ❤
Already did...
yes! the 1st peanut episode is here: ua-cam.com/video/HTz0ozatwGk/v-deo.html
and the 2nd episode is there: ua-cam.com/video/TNEs2KvQt5Q/v-deo.html
@@marystestkitchen Thank you!
coconut tofu?
🤤
🤗
Have you done cashew-fu yet?
I thought everyone was over the cashew craze. Cashews might be good as tofu. Horrible as cheese.
Nah I've been holding back. I am just very skeptical that it would work. But it's still on the "to try" list
@@marystestkitchen please, I love cashews
I wonder if unroasted Coffee beans wil Tofu........
Hot! Hot! Hot! Hmmm! 🤣
Please put out the recipe in the text.
Send Beans. 📲
No, only peas for the next bit haha
considering that stinky tofu is an actual thing that they do on purpose, I think one week in the fridge is probably fine lol
lol true. Though stinky tofu is made with a certain process to make it safe for consumption
But honestly the way tofu is made is a high protean, and low moisture (with how it's pressed)low fat content food. So I'd honestly be more worried about scents and other flavor leaching in before bacteria and mild ruining it.
Algorithm.
After watching the Peafu video and you analyzing the texture I was really excited because its soy free AND cheap, but I wasnt sure how I can use it because of the texture.
(I only eat a max of 30gr soy protein a day because of studies that say it can affect oestrogene hormones for men so peafu would allow me to eat more cheap tofu!) That said.. THANK YOU SO MUCH MARY 🥰🥰🥳🥳
You're welcome 🤗
News flash, yellow peas also contain phytoestrogens like soy beans do, so take those studies with a huge grain of salt because they lack context.
@@mr.somebody1493 Damn I didn't check that. I know that these studies are highly controversial, but when it comes to gainz I be careful you know 🥲😄 Thank you for that news flash 👍 Anyways Im in for cheap tofu variations 😄
@@woelfingskund If gainz is a protein supplement, You want to look out for Egg or Dairy proteins (like whey protein) because they contain large amounts of actual estrogen, not just phytoestrogens.
@@mr.somebody1493 The term "gainz" refers to the gaining of muscle mass 😂
Did someone tell you "break a leg" instead of "good luck"? Is that how that works? VERY uncool of them!
so uncool!