BTW for those of you who can't find niragi, I have seen lemon juice or white vinegar used as well. Basically, like in fresh cheese making you need a food safe acid to make the soy milk "curd" into tofu.
To make it last longer in the fridge, change the water in which it is submerged every couple or few days. That will keep it fresher! Nice video. Thanks!
Damn, the production values are incredible. I have to remind myself that I’m not watching Joshua Weissman on one of his quiet days. Oh yeah, the recipes are good too
@@AdamWitt I do mean it as a compliment. Josh is so heavy on the editing, production values, and buffoonish comedy that his channel is more of a master class in UA-cam than a cooking channel. You have literally all his video polish and cooking skill without his over-the-top screaming and spanking ingredients. You totally deserve a million subs.
What's more, Josh Weissman just did a Chicago deep dish pizza video today -- one that looks suspiciously similar to Adam's, and asks if deep dish pizza is really pizza. :P
Best video on this topic I've found. Wish I watched before purchasing my fancy Tofu press.... Love the "why" behind the "what". I've made before and agree, better than anything purchased. Getting the beans soaking right now! What do you think about straining the okara mixed with more water a few additional times?
Hey Omnivorous Adam! Love your videos. We are from NL and are on an experiment with Lupine - a bean that refertilises the soils, such an amazing plant. They say you can make brilliant tofu from it. Have you ever tried? If yes, could you perhaps pop-up a video on how to get the firmness, on UA-cam?? Thanks so much! Love Sabine & Georgia
@@ScheveSneeuwSchuifSchep yes but not at competitive yields. Highest protein per acre is probably fava bean but its low in fat so not comparable to lupin or soy.
One of the best things to making tofu is the free okara. Use it to make delicious okara patties or even things like muffins and banana bread. It’s amazing. Better tasting tofu for half the price plus a free okara dish. Lit
Can I make bean curd out of garden beans using the same process? Garden beans need to be picked before they turn to beans not sure what to do with the beans.
Little confused. You said soak 2 cups of soybeans, and the beans triple in size. Then you said add 2 cups of the soaked soybeans to the blender. Do you not use some of the soybeans then?
I had "missed' the part where he said to use two cups of the SOAKED soybeans and I used all of the soybeans from the original two cups of the dried(now soaked) beans. The mixture was much too thick, and I had to constantly add additional water to the mixture, which roughly equaled out to a double batch. The tofu didn't turn out too badly. I will try this recipe again, but I'll start with one cup of dry beans to soak and see how that will work!
I want to make the firmiest tofu i can get. SHOULD i use nigari,or can i have the same result using just lemon or vinegar from my pantry? Is the temperature i put my coagulant in critical for my tofu? What oither factors should i weigh in for reaching my goal? Thanks!
Hmm. I've never tried it. I guess that it could cause some issues. I'd say save the sauce for when the tofu is finished and you're cooking with it, but I also encourage experimentation!
I don't get it: Why not dehydrate the leftover bean mash, reduce it to a fine powder via a coffee grinder, rehydrate it with water, add your coagulant, and acquire a second run?
Nice presentation. I like Tofu. Cheese is coagulated just like Tofu. Difference being Tofu doesn't have a lot of added salt like cheese. Maybe the reason people dislike tofu bland tasting. Milk is multiple animal DNA mixed together to make dairy products tofu is multiple plant based DNA product mixed together to make tofu. The difference between ground beef and strips of beef is multiple DNA in ground beef and one DNA in strips of beef.
Bomb ass video. You got a knack for this. I got into plant based protein options cuz I really don't trust commercial farming practices/practitioners. Do you have a falafel video? 😁
Hi, i cooked aoy milk for three hours then used some of it to make tofu but the nigari did not do "its job." Please any advice? I dont have a thermometer but i added the nigari when it was almost boiling. And now i am adding the rest and its still not thickening at all well except now almost all the water is evaporated.
I’m really confused by the measurements. You mention soak 2 cups of dried beans overnight… then you said add 4 cups of water to a blender and 2 cups of soaked soy beans…. I have a ton left over, so do you do this repetitively until you go through all the soaked soy beans ??
Can I replace 'magnesium chloride' with lemon juice? This process seems like making cheese with soy milk. Pls don't mind. The video is good itself. Keep going on!
people dont eat plain boiled chicken either, cause it's gross. in tofu you have a beautiful clean slate to work with so get creative and make it beautiful.
Tried making my first batch of tofu today and everything went wrong! Firstly, I let the beans soak for 18 hours and they didn't look as big or soft as those but though ahh well so blended. Blended on a high power ninja for minimum 10 times and it still left a LOT of chunks of beans. Thought ok, it'll just squeeze it out in the cloth later. Didn't get much soya milk but still continued. After adding, the soya milk didn't curdle anything like in the video. I still carried. Then poured it into the press and left for about 50 minutes. I was very disappointed to see it was only about 2cm thick and shocker, the 'tofu' completely fell apart and was unuseable! If anybody can help me out, that'd be amazing. I put so much time, money and mess for absolutely nothing :(
You can tell that soybeans are soaked enough if you squeeze them to split them in half, they should split easily and the interior surface of the split is pale and flat. I don’t know the ninja so don’t know how powerful it is. It should be like a milkshake when you’ve blended it. (Squeezing in the cloth won’t really ring anything more out of chunks, it’s just filtering those out) When you add the coagulant you want the soy milk to still be quite hot (not boiling but still hot), sometimes it doesn’t coagulate well if it’s too cold. If you have brought the soy milk back to a simmer after filtering (I simmer for at least 5 mins). Then take the soy milk off the heat an just let it rest for 2-3 mins to cool a little then add the coagulant. That should be the right temperature. Best of luck with it
It should be the same but depends on firmness per grams so extra firm has more protein because it’s more tightly packed soybeans and less water rather than medium which has more water percentage
Sorry to say this based upon one single comment at the beginning of the video: there is nothing wrong with "GMO" soybeans, and "non-GMO" is a fairy tale scare story. Otherwise I enjoyed this very much, and that thumbnail immediately makes me think "this guy's got cojones." . See also: ua-cam.com/video/DUtM_KN-Y2g/v-deo.html
90% of what’s grown are feed for animals that people eat. No wonder why all the allergies and skin conditions in the US population! If you “Trust “ the scientist that are “” Very Careful “” and trust the US FDA then I guess you’re alright 🙄
@@nikitab4098 Uh-huh. Funny, that little scare story has been repeated a thousand times over and more, yet no one seems to be a be able to provide any verified and proven evidence for it. Only more scare stories and conspiracy theories.
@@castironchaos same thing with MSG. which is made of two things....sodium.....and glutimates. which are present in a large variety of foods, like tomatos or cheese. They did a blind study in to msg sensitivity and found out it's completely psychosomatic. People would report symptoms when they ate something with no msg, and not experience them when they were seasoned with msg, but were told it wasn't. the GMO one drives me nuts too.
My store doesn't sell soft tofu. Only firm and extra firm and buying it from the Internet is a waste, so I'll buy me some soy beans and that weird renant to make my own.
Awesome video! I like you channeling your inner Joshua Weissman! ;) I learned a lot just watching this. So, my question is probably dense, but I'll ask it anyway. Why do I have to strain the soybean smoothie? Could I not make a more "wholegrain" version with the solids included? Or would the solids have a negative effect on the coagulation? I mean, I don't want bean dip :) I'm just curious.
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
BTW for those of you who can't find niragi, I have seen lemon juice or white vinegar used as well. Basically, like in fresh cheese making you need a food safe acid to make the soy milk "curd" into tofu.
Thank you! We have soybeans at the farm and this will be excellent to make our own tofu. Very easy and well explained, non wasted time.
To make it last longer in the fridge, change the water in which it is submerged every couple or few days. That will keep it fresher! Nice video. Thanks!
Great video, great editing and great content all around. I LOL’d at the “thumbnail” shot.
:D Thanks
Damn, the production values are incredible.
I have to remind myself that I’m not watching Joshua Weissman on one of his quiet days.
Oh yeah, the recipes are good too
Lol, thanks I guess. That dude knows how to work a camera. What do you mean by quiet days?
@@AdamWitt I do mean it as a compliment. Josh is so heavy on the editing, production values, and buffoonish comedy that his channel is more of a master class in UA-cam than a cooking channel. You have literally all his video polish and cooking skill without his over-the-top screaming and spanking ingredients. You totally deserve a million subs.
@@JohnNathanShopper Wow, that's super nice of you John. Thanks for the support. Really. More to come!
What's more, Josh Weissman just did a Chicago deep dish pizza video today -- one that looks suspiciously similar to Adam's, and asks if deep dish pizza is really pizza. :P
@@castironchaos Yo I just saw that! Weeeeeeeeird.🤪
So, where that okara/biji video at tho? 🙃
Great stuff. I'll have to try this recipe and make some soondubu jjigae with it.
Yesss. Love where your head is at.
So delicious! I used lemon juice instead of nigari.
Niceeeee!
Just made the fired tofu you posted on Tik Tok yesterday, it was great! Thanks for the great recipes!
That's dope, Casey! I got you. Keep cooking!
I did a search on tofu , and your video delivered. Thanks for your post.
Nice video! I think it lasts much longer in the fridge -- more like 12 days. It's good to change the water every few days.
Nice, I like to err on the conservative timing side, but you're probably right.
Where is the okara video?
Thank you. The video was both entertaining and extremely clear.
Best video on this topic I've found. Wish I watched before purchasing my fancy Tofu press.... Love the "why" behind the "what". I've made before and agree, better than anything purchased. Getting the beans soaking right now! What do you think about straining the okara mixed with more water a few additional times?
Use okara with wheat to make flatbread
This video delivered a lot of value. Thanks for your wonderful content 😁 👍👍
Thanks dood!
I am on this clip because Tofu has become REALLY EXPENSIVE! I used to make it years ago and I hope I can succeed again.
great sense of humour
Thanks homie
Pressing tofu with a bottle of Malort, a true Chicagoan
sniped
Change the water daily when stored in frig. Keeps it fresher.
Hey Omnivorous Adam! Love your videos. We are from NL and are on an experiment with Lupine - a bean that refertilises the soils, such an amazing plant. They say you can make brilliant tofu from it. Have you ever tried? If yes, could you perhaps pop-up a video on how to get the firmness, on UA-cam?? Thanks so much! Love Sabine & Georgia
soy also fixates nitrogen fyi.
@@kermisot you can't grow soy on dutch soil & climate tho
@@ScheveSneeuwSchuifSchep yes but not at competitive yields. Highest protein per acre is probably fava bean but its low in fat so not comparable to lupin or soy.
Both are in the legume family, a family that affixes nitrogen in the soil
That looks... familiar indeed
lol
One of the best things to making tofu is the free okara. Use it to make delicious okara patties or even things like muffins and banana bread. It’s amazing. Better tasting tofu for half the price plus a free okara dish. Lit
Can I make bean curd out of garden beans using the same process? Garden beans need to be picked before they turn to beans not sure what to do with the beans.
Another very informative tutorial 👌 👍 👏
Little confused. You said soak 2 cups of soybeans, and the beans triple in size. Then you said add 2 cups of the soaked soybeans to the blender. Do you not use some of the soybeans then?
I had "missed' the part where he said to use two cups of the SOAKED soybeans and I used all of the soybeans from the original two cups of the dried(now soaked) beans. The mixture was much too thick, and I had to constantly add additional water to the mixture, which roughly equaled out to a double batch. The tofu didn't turn out too badly. I will try this recipe again, but I'll start with one cup of dry beans to soak and see how that will work!
can i use gmo ones i really prefer them
Like can you add lemon juice then nigari
I want to make the firmiest tofu i can get.
SHOULD i use nigari,or can i have the same result using just lemon or vinegar from my pantry?
Is the temperature i put my coagulant in critical for my tofu?
What oither factors should i weigh in for reaching my goal?
Thanks!
you can 100% use lemon
Can you add other marinades/sauces with the beans on the blender step to preseason/marinade it?
I really miss that familiar pose
Hmm. I've never tried it. I guess that it could cause some issues. I'd say save the sauce for when the tofu is finished and you're cooking with it, but I also encourage experimentation!
Why did you choose nigari instead over lemon juice?
I don't get it:
Why not dehydrate the leftover bean mash, reduce it to a fine powder via a coffee grinder, rehydrate it with water, add your coagulant, and acquire a second run?
Nice presentation. I like Tofu. Cheese is coagulated just like Tofu. Difference being Tofu doesn't have a lot of added salt like cheese. Maybe the reason people dislike tofu bland tasting. Milk is multiple animal DNA mixed together to make dairy products tofu is multiple plant based DNA product mixed together to make tofu. The difference between ground beef and strips of beef is multiple DNA in ground beef and one DNA in strips of beef.
Hi, did you deshell the beans?
I want to eat tofu
that is made with calcium. Do you have a recipe for this?
Thanks so much for this!!
Bomb ass video. You got a knack for this. I got into plant based protein options cuz I really don't trust commercial farming practices/practitioners. Do you have a falafel video? 😁
Thanks Andrew! I appreciate that man. I don't but I'll def make one in the future. Maybe for a Battle of the Bites video or something.
Can I use the soy milk that I get from the shops instead of making my own?
Tofu in Coldwater ? are you talkin about Municipal kitchen faucet cold water or out of the fridge ?
At which step would you add flavors, if you wanted to?
While you're cooking it - stir frying or after you fry it toss in a sauce.
Hi, i cooked aoy milk for three hours then used some of it to make tofu but the nigari did not do "its job." Please any advice? I dont have a thermometer but i added the nigari when it was almost boiling. And now i am adding the rest and its still not thickening at all well except now almost all the water is evaporated.
Is there any substitute for the nigari by chance?
any acid, such as lemon juice but you would need to know how much, and that can be tricky
hi wer can i buy Nihari cogulant from ??
I’m really confused by the measurements.
You mention soak 2 cups of dried beans overnight… then you said add 4 cups of water to a blender and 2 cups of soaked soy beans…. I have a ton left over, so do you do this repetitively until you go through all the soaked soy beans ??
Can I replace 'magnesium chloride' with lemon juice?
This process seems like making cheese with soy milk.
Pls don't mind.
The video is good itself. Keep going on!
Now deliver this tofu while drifting in a mountain
Tofu like a boss
Or at least an Employee of the Month... idk about Boss.
@@AdamWitt 😂😂😂😂
how much nigari salt do i use for this recipe
Do you know why soy milk doesn't curdle? the last 3 times it has been like this for me
Awesome video
Awesome! Thank you so much! I've been making it wrong. 🧐🌞
people dont eat plain boiled chicken either, cause it's gross. in tofu you have a beautiful clean slate to work with so get creative and make it beautiful.
Gross is a strong word, but yes chicken is rather tasteless on its own
Asians do eat boiled chicken, not the kind you see in American supermarket though
Fun fact: yes people do eat plain boiled chicken
does it taste bitter due to nagari ?
tofu ninja!
My yield is low, the tofu is not very thick and breaks up too easily. Maybe the powdered nigari wasnt the right thing to use
Could you use chicken stock instead of water to give it more flavor?
Tried making my first batch of tofu today and everything went wrong!
Firstly, I let the beans soak for 18 hours and they didn't look as big or soft as those but though ahh well so blended. Blended on a high power ninja for minimum 10 times and it still left a LOT of chunks of beans. Thought ok, it'll just squeeze it out in the cloth later. Didn't get much soya milk but still continued. After adding, the soya milk didn't curdle anything like in the video. I still carried. Then poured it into the press and left for about 50 minutes. I was very disappointed to see it was only about 2cm thick and shocker, the 'tofu' completely fell apart and was unuseable!
If anybody can help me out, that'd be amazing. I put so much time, money and mess for absolutely nothing :(
You can tell that soybeans are soaked enough if you squeeze them to split them in half, they should split easily and the interior surface of the split is pale and flat.
I don’t know the ninja so don’t know how powerful it is. It should be like a milkshake when you’ve blended it. (Squeezing in the cloth won’t really ring anything more out of chunks, it’s just filtering those out)
When you add the coagulant you want the soy milk to still be quite hot (not boiling but still hot), sometimes it doesn’t coagulate well if it’s too cold. If you have brought the soy milk back to a simmer after filtering (I simmer for at least 5 mins). Then take the soy milk off the heat an just let it rest for 2-3 mins to cool a little then add the coagulant. That should be the right temperature.
Best of luck with it
Hey! Does somebody know if homemade tofu is higher or lower in protein per gram compared to store bought tofu ?
It should be the same but depends on firmness per grams so extra firm has more protein because it’s more tightly packed soybeans and less water rather than medium which has more water percentage
@@justemslife Thx!
Thanks. Everything I needed to know. Count me among your subscribers. :)
Tofu is bean cheese
Right
From someone else with A.D.D I can relate.
It looked like a soccer field lol
Food without extra, tastes addictives isnt tasteless.
SUBMERG THAT IN Chillie sauce and Blamo n Tofu Chillie
TOO COOL, CHEERS
hi adam,, can you mix the okera with the tofu ?
No, make flatbread from okara along with wheat it's healthy and tasty try it
Sorry to say this based upon one single comment at the beginning of the video: there is nothing wrong with "GMO" soybeans, and "non-GMO" is a fairy tale scare story. Otherwise I enjoyed this very much, and that thumbnail immediately makes me think "this guy's got cojones." . See also: ua-cam.com/video/DUtM_KN-Y2g/v-deo.html
90% of what’s grown are feed for animals that people eat. No wonder why all the allergies and skin conditions in the US population! If you “Trust “ the scientist that are “” Very Careful “” and trust the US FDA then I guess you’re alright 🙄
@@nikitab4098 Uh-huh. Funny, that little scare story has been repeated a thousand times over and more, yet no one seems to be a be able to provide any verified and proven evidence for it. Only more scare stories and conspiracy theories.
@@castironchaos same thing with MSG. which is made of two things....sodium.....and glutimates. which are present in a large variety of foods, like tomatos or cheese.
They did a blind study in to msg sensitivity and found out it's completely psychosomatic. People would report symptoms when they ate something with no msg, and not experience them when they were seasoned with msg, but were told it wasn't.
the GMO one drives me nuts too.
@@nikitab4098 I am a biotechnologist and you, my dear, should really watch less TV.
👍🏼
My store doesn't sell soft tofu. Only firm and extra firm and buying it from the Internet is a waste, so I'll buy me some soy beans and that weird renant to make my own.
😮😊❤
Tofu is as expensive as a high quality animal milk cheese in Turkey.
Bro really said NIGGARI
Awesome video! I like you channeling your inner Joshua Weissman! ;) I learned a lot just watching this. So, my question is probably dense, but I'll ask it anyway. Why do I have to strain the soybean smoothie? Could I not make a more "wholegrain" version with the solids included? Or would the solids have a negative effect on the coagulation? I mean, I don't want bean dip :) I'm just curious.
It will not coagulate right. But you are right that there is still good flavor there in the pulp. You can use that in entrees or crackers.
I just use lemon juice.
"non GMO" in all likelihood that is probably not going to matter
I cant do it no lazy
🤣
Hi
nigari 👴
The non-GMO remark was completely unnecessary and just declares your bias
.
hey, not to be that nerd but magnesium chloride is just salt
Watch Western made tofu video & you get sexual weirdness & culture politics.
Great video