Thank you very much for appreciating my approach and it's nutritional significance--also glad you like the music!

Wow, this is great, and it sounds delicious too. Thank you for sharing what you did to create the veggie burgers, and I'm really glad to hear this recipe is working for you too!

Yum! Thanks for the inspiration. Now I will need to try this out. :)

The leftover "pulp" if it is cooked is called Okara in Japanese.. There are a lot of recipes you can make with it for human usage, as well as for animal feed.

I love okara burgers and your recipe looks next level!

Thank you so much for this, I was wondering what to do with the leftover pulp

Thank you so much for your kind words. I'm so glad you agree with the idea of repurposing what we already have!

This is wonderful! I'm so glad to hear it worked for you too, and thank you for sharing! We share interests in eliminating packaging too, especially as there is so much packaging for tofu, and yes sometimes I think you just have to enjoy the process and not worry about the labor:) Yes I don't always save the okara either as there is so much of it if you make it often, but it is nice to what to do with it if you have the need.

Do you have a source for obtaining the soy beans package free?

@@gianninal5455 Hi Giannina! I'm sorry I'm just now seeing this reply--I'm not getting notifications for comments on KZfaq. I just happpened by this comment section because I wanted to watch the tofu video again. I went to a local co-op that happened to have bulk organic (as much as soybeans can be) soybeans and brought my own jars. Hope you've found something by now!

Christine Gitsham thank you!

Thank you so much for your kind comment, and I'm so glad you found my video!

Thank you for the kind words!! - and so glad you like the music too:)

so glad you liked it--thank you for saying so!

Wow, so glad you love it!

It is a wonderful process and I hope you enjoy yours too--thank you for the kind words!!

So glad you appreciate the video and the music too--I think you will enjoy making it this way:)

Thank you very much!

I'm so glad this is helpful to you, and that you can enjoy it too!

My pleasure!

Thank you so much. I'm so glad you are inspired to make it!

I'm so glad you are going to try this!

Thank you so much, I hope you try making it!

It is really pretty easy to make actually, and I hope you are able to enjoy the process. My blog post has more detail and may be helpful to you: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/

Thank you!

My pleasure!

zhang chen thank you so much!

Thank you very much--It tastes wonderful too!

so glad you liked it, and that you're going to try it--let me know how it comes out.

@@GourmetVegetarianKitchen ...I've had a couple good outcomes and a couple not so good. As I watch your video again, I can see a couple things I can improve. I'll be giving it some more tries. Your video is soooo good.

So glad to hear you've had some success and that the video is still helpful!

You are so welcome

So glad you enjoy this one too, and very glad to hear you'll be trying it!

@@GourmetVegetarianKitchen can you pls. Write down the link of your fb page.

Hello, here is my FB link, although I have not been very active on it. . . facebook.com/gourmetvegetariankitchen/

Thank you, Molly!

@@GourmetVegetarianKitchen can you share the recipe? like how to make the lemon juice.

Thank you!

It's nice yes, but it makes the atmosphere so dramatic !! D:

I'm so glad you like my background music. I get some comments from people who don't like it, so it's refreshing to hear this!

Thank you!

You're welcome. Yes, it's very simple.

been making my own tempeh and tofu for awhile now. but i refuse to use lemon juice or vinegar. i guess if i lived in a remote location and couldn't get either i would use one. But, even then, I would try to get nigari as it is one of the two, best goagulants for making tofu.

Gracias, me alegro mucho!

@@GourmetVegetarianKitchen podes sacar videos en castellano?😊

You are so ver welcome!!

And put it in water till to use ?

Thank you so much!

Yay! I'm so glad you will.

Thank you very much!

Thank you!

Thank you so much!!

From my experience, squeezing the milk before cooking is easier. I usually compost the okara after making soy milk, but I'll look into making it for something soon. Thank you so much fro your kind words, I really appreciate them!

Thank you for saying so, and I'm so glad I could be helpful!

You're welcome. I'm so glad you are going to make it more often!

Is there taste difference sprouted or unsprouted soy?

@@payallalwani6183 no but if i know right it is richer in protein

@@bunnylovesapples thanks

Thank you so much, I'm glad you like my channel. No, I don't have any recipe books at the moment, but I might in the future though.

Thank you, I'm so glad you find it helpful.

You are very welcome, and I hope you enjoy it. It really is very delicious!

so glad you liked it!

Thank you so much for your support, I really appreciate it!

You're welcome!

So glad you enjoyed! Yes you can mulch the foam.

You are very welcome!

You are very welcome, and thank you very much for the kind words. I keep the tofu soaked in water so it doesn't get slimy and go bad too soon, and I do keep it in the fridge this way too. There is more detail in my blog post to complement the video that may be helpful too: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/

I'm glad you appreciate this too. Yes I try to use readily available equipment and ingredients wherever possible--it is one of my missions. That you for the kind words!

Thank you!

so glad you liked it!

Thank you so much. I have been making cultured tofu using rejuvelac. Here is the link to the video I posted you might find it helpful kzfaq.info/get/bejne/ndypdZiWuZ7KpKc.html

@@GourmetVegetarianKitchen wow, thank you so much

Thank you - it tastes wonderful!

Wow this is great to hear about your success and innovation with this recipe. Thank you very much for sharing! I love how this tofu tastes and feels too!

so glad you enjoyed!

Yes, it's very simple and easy.

yes, just make soy milk, boil and coagulate

I'm comfortable with both gypsum and nigari as long as I can find good quality versions, and in fact I need food grade gypsum for silken tofu as lemon juice doesn't give it the texture I want. For firm tofu however, I always use lemon juice because it is very easy and works well.

Did it work out?

Lacci Mumm Actually it didn’t work and I lost a lot of chickpeas on trying it so I don’t recommend... LoL But on the other hand I’ve researched a lot about soy I now I’m confident to eat it without much worries 🤗

First of all, thank you so much, I'm glad you found me. I usually get about the same amount of one block of commercial tofu. I can use it for the same 2 meals (a family of 3) A few years ago, when I learned about phytic acid in grains, nuts, and beans. I started to ferment, and sprout most of them if not all before I eat. From what I have learned, the sprouting process helps reducing phytic acid, and making them easier to digest. There are commercial organic sprouted tofu options available on the market, but making my own I know exactly what's in it, and I can help reducing a lot of packaging too!

@@GourmetVegetarianKitchen Thanks for the tip about phytic acid / phytate. Here's the supporting literature I found: "Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties." Source: www.ncbi.nlm.nih.gov/pmc/articles/PMC4008751/ I do wonder what the optimal sprouting time is, though. There must be a point where maximum phytase enzyme is generated in the sprout. Edit: I think I might have found it: "Marshall et al. (2011) screened cereal grains for phytic acid content and found that germination for 10 days resulted in a significant reduction (P 

Thank you for your support!

​@@MikeTrieu​ check this video about phytate nutritionfacts.org/video/phytates-for-the-prevention-of-cancer/

Thank you so much for you kind comment! I totally understand your issue as I have the same thing with your language. I have to copy and paste it into google translate to be able to read it. The best way to do is go to click on the written recipe link and it will take you to my website. From the written recipe, you can copy and paste it into google translate. I truly hope this helps.

Gourmet Vegetarian Kitchen thank you!🌹

Amazon sells screened lids for sprouting that fit mason jars

I used clean window screen. Cut out a square and screwed it on. Hardware store. Or spend more money and buy a fancy one from amazin

No, not at all.

you're welcome, I put the music info is in the description area.

I have never made it myself yet, so I can't tell you for sure. However, I'm going to try it soon. Thank you so much!

@@GourmetVegetarianKitchen Thanks I wait for u, how was it, and see the video,

The point of sprouting the tofu in this case is to make it more digestible rather than for the benefits of a raw sprouted food such as might be the case for sprouted almonds or mung bean sprouts for example that we consume with out cooking.

@@GourmetVegetarianKitchen Thank you!

Hello, I sprout the soybeans to reduce phytic acid and to make the tofu more digestible. I like to sprout all kinds of nuts and seeds for this reason, and you may appreciate the additional detail in my blog post: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/ For the lemon juice it does not affect the flavor in a perceptible way. Actually, it comes out tasting very crisp and clean, and especially good as it is sprouted too:)

Sprouting soybeans helps make them more digestible from what I know too. Sprouting is the next step from just soaking them, and I think the flavor is very good with them sprouted too as it makes for a very fresh flavor. I would really have to do it both ways side by side to say for sure the difference, but I like sprouting them if I can.

@@GourmetVegetarianKitchen thanks- I wonder how different the soymilk would taste, I've never sprouted, I always just soak overnight and then I cook for 20 minutes, cool, drain, rinse and grind with spring water. When using lemon as coagulant have you noticed more liquid and smaller curd size than when using Nigeria?

Hello, as for the taste, it tastes very similar to only soaking it, but I like to take it the extra step. I have not used Nigeria, so I cannot compare that technique unfortunately.

The soy pulp byproduct is called okara, and some people use it for making flour or various other foods, but most people compost it as a waste product, which is what I often do too. There are additional details in my blog post on this here that may help answer your other questions abou the process I used too: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/

The sprouting makes it easy to digest and reduces the phytic acid--the flavor is great too! There is more info in my blog post here: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/

Thank you! Sometimes I have to re-make my scenes so my movements are confident, but it is different when you are making these things for the first time, so I do understand.