Making Vegan Salmon out of Tofu .... and it's actually GOOD!

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3 жыл бұрын

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Making Vegan Salmon Out Of Tofu!
I recently saw a video from ‪@Goodful‬ where ‪@MerleONeal‬ made a recipe from ‪@BOSHTV‬ (whew... is that enough creators in one post) hahah She made their Vegan Tofu Salmon, and honestly it looked pretty good, so I wanted to give it a try! Like always though I wanted to make my own version, see if there was anything I could do to make it more like fish. Its already pretty awesome on its own so lets see if we can improve it.
Goodful video • I Tried Making Vegan S...
Bosh video /
The improved version I came up with is simply
2 piece of extra firm pressed tofu
1 teaspoon mushroom extract
1 tablespoon protein powder
1 tablespoon methycellulose
1/2 cup beat juice
1 cup water
Top with
Capers to tastes
1 teaspoon caper liquid
Lemon zest or squeeze of lemon
1 splash of white wine or a white wine vinegar
Dill to taste
Salt to taste
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The goal of SauceStache is to continue trying something new, something new to me and something different.
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Пікірлер: 590

@synthia6428 3 жыл бұрын

Do you think freezing the tofu would allow the more flavor to come in and flake like salmon

@canamrock 3 жыл бұрын

Slicing and letting it freeze with the beet juice marinate, maybe? Maximum time to penetrate the tofu with the coloring and flavor.

@SauceStache 3 жыл бұрын

AHHHHHH This is what I love! I totally bet that would really help with the texture and flavor!!

@CyraGetsFit 3 жыл бұрын

@@SauceStache Did you ever watch East Meets Kitchen spare ribs episode where she used jackfruit and soy protein isolate to make Chinese spare ribs. First drain the tofu and press out as much liquid as you can, then create the flavor brine. Soak the tofu in the brine and THEN freeze it. Then thaw, blend and use the soy isolate with the methyl to bring it back together...?? I know that it would be quite the process. I am trying to think of a food that would simulate the flackiness.

@SauceStache 3 жыл бұрын

Yeah!!! I totally watched that recipe! It was wild! I need to take a look at it again, but I can see where you are going with this!!

@jennifers2555 3 жыл бұрын

@@SauceStache YES! Freezing, thawing, pressing and marinating overnight!

@emmasgoodies 3 жыл бұрын

I love that you used seaweed for the skin!! This was awesome Mark!

@SauceStache 3 жыл бұрын

Thanks Emma!!!!! I had to get creative quick haha

@iaw7406 3 жыл бұрын

I used to think sushi skin was fish skin lol

@cattlyy_ 3 жыл бұрын

emma would u make vegan recipes too? 🥺

@undercava1 3 жыл бұрын

@@cattlyy_ yes i want that too🥰

@lesil1000 3 жыл бұрын

I just realized I never learned his first name until today

@PopeNicholasXVI 3 жыл бұрын

I real like these plant based fish alternatives. Commercial fishing is killing our oceans, I’m not much of a seafood guy but if y’all can make a vegan shrimp and tuna I’d be all over it.

@SauceStache 3 жыл бұрын

I made a shrimp in the past, but I really need to work on it again to nail it! As far as raw tuna there is a company called Zeastar that makes a WILDLY good vegan sushi tuna

@kathleenkeene5864 3 жыл бұрын

Try BeLeaf brand shrimp! As for making shrimp, you need konjac!

@rdizzy1 3 жыл бұрын

And fish farming isn't a good solution either, as fish farms can be even worse than simply killing our oceans, depending on how you look at it.

@MyCommentsRMaturelol 3 жыл бұрын

@@rdizzy1 plus they also kill oceans lol.

@rdizzy1 3 жыл бұрын

@@MyCommentsRMaturelol The reality is that any corporation or business views profits above morals, so insane levels of regulations and enforcement of those regulations is necessary. Otherwise, say byebye to the environment.

@sohatyi 3 жыл бұрын

I make a vegan fried Chinese fish from a book I bought in mainland china, it uses a sheet of nori on the bottom as the skin and a filling of enoki mushrooms, water chestnut and sliced tofu puffs, seasoned with shitake and kombu broth. The entire lot is wrapped in a tofu skin, lightly scored and fried. There's a simple "five flavours sauce" with it that's kind of a vinegary less sweet version of sweet and sour.

@adriandatura 3 жыл бұрын

Sounds interesting, what's the book called?

@sohatyi 3 жыл бұрын

@@adriandatura something like Chinese Vegetarian Cuisine. You can't really buy it from Amazon, as it has no ISBN. You can sometimes find the odd copy on eBay. I got a few over there, they're a secret weapon if you want to cook unusual Chinese temple style food

@adriandatura 3 жыл бұрын

@@sohatyi Thank you! All this talk took me on an hour long hunt for temple cuisine recipe books to add to my ever-growing wish list

@todayiglowup4286 2 жыл бұрын

chinese vegetarian food are superior, their mock meats can be so realistic

@cefarther3945 2 жыл бұрын

So, it costs like a hundred dollars? For godsakes, get your mind together, brother.

@JonPPrivate 3 жыл бұрын

Really appreciate that you show experiments that don't always succeed fully! It helps to see the process. Thanks!

@SauceStache 3 жыл бұрын

Thank you!! I really appreciate you!

@NatalieWisler 3 жыл бұрын

I JUST KNOW IN A FEW WEEKS YOU WILL PERFECT THIS 🔥

@SauceStache 3 жыл бұрын

hahahah thanks so much Natalie!!!! This one was really fun... honestly that minced up one was/is still my favorite haha that was good!

@andrewwashere82 3 жыл бұрын

I was thinking the same thing. This video is just "part 1" 😁

@Broxios 3 жыл бұрын

I recently bought a package of vegan fish fingers and they really tasted like fish fingers. I looked through the ingredients and noticed they added flax seed oil. There was no other aroma added, only spices. Now partially oxidized flax seed oil has a fishy smell and taste. Maybe adding flax seed oil and heating it up a little could bring a fishy taste to homemade vegan fish alternatives?

@LarnieRadek 3 жыл бұрын

My memory might not be 100%, but I think there's a brand that does seaweed flaxseed oil. I imagine it would be easy to make yourself!

@lorrainewilliams7896 3 жыл бұрын

I made the carrot lox with regular flax seed oil. That, a little salt and the nori made it so close to fish it was creepy.

@LarnieRadek 3 жыл бұрын

@@lorrainewilliams7896 Sounds good, I will have to look out for some!

@lapillus2344 3 жыл бұрын

Ooh, are you taking about gardein fish fillets? Those are delicious!

@BluScoutBonk 2 жыл бұрын

@@lorrainewilliams7896 Aye, I tried that as well, it was VERY good. I might try it with the block of tofu but let it marinate overnight.

@craig5046 3 жыл бұрын

I've done this before but marinated sliced tofu in seaweed flake water, then wrapped in nori sheet. Works a treat! Great job. Always a pleasure to watch your videos 😊

@SauceStache 3 жыл бұрын

That's a great idea!!!

@craig5046 3 жыл бұрын

@@SauceStache thanks! It was then battered and deep dried for some good todo-fish n'chips! 😊

@rabbitscooter 3 жыл бұрын

Try the "chopped" version as Salmon Wellington. The pastry crust will hold it all together, and you can layer spinach and dill on the tofu to add flavour.

@SauceStache 3 жыл бұрын

AHHHH I LOVE that idea!! I need to do it

@irradiated_woman8016 3 жыл бұрын

Ohhh that sounds goood...

@bingo36able 3 жыл бұрын

That sounds super tasty! May have to give that a try if I can get my hands on some beet juice.

@theelectricant98 3 жыл бұрын

Genius

@masonresnick5105 3 жыл бұрын

I make a "Tofu tuna" by crumbling up firm Tofu into a mixture of garlic powder, olive oil, soy sauce, vinegar, turmeric (mainly for color), lemon juice, and mayo. It may not be exactly tuna, but it is quite flavorful and works well in a sandwich.

@bonniehowell9206 2 жыл бұрын

That actually sounds pretty good.

@NatalieWisler 3 жыл бұрын

I feel like fish is the hardest thing to make vegan. But every year I feel like we get closer and closer. Can’t wait to see the future of vegan “fish” !

@SauceStache 3 жыл бұрын

It is TOUGH!!! I saw you tried the Vegan Zeastar!! Its wild right?? ! I have some that I've been really trying to figure out how to work into a video. I made my own rough version but the Zeastar people nailed it!

@Hopeinformer 3 жыл бұрын

I feel Gardein's fishless fillets are the closest I've had... in flavor, not texture though.

@NatalieWisler 3 жыл бұрын

@@SauceStache oh wow you watched that?! 🙈😂 haha oh gosh thank you! Yes!! They killed it on the texture!! But unfortunately you can’t cook it, so that’s a whole different story to try to make a cooked version. I feel like if anyone can do it, it’s you!

@NatalieWisler 3 жыл бұрын

@@Hopeinformer yes agreed!! Just flavor, texture was kinda like their chick’n 🥴 which made it not their best product

@bendingriver7101 3 жыл бұрын

There's a restaurant in Portland called Ichiza that has perfectly convincing salmon that they order in. It's so based and it's absolutely perfect. It even has the striping of muscle texture

@MerleONeal 3 жыл бұрын

I'm glad you tried and enjoyed it! I love your tweaks and tests to recipes, so I'm definitely going to be trying this again with your notes

@SauceStache 3 жыл бұрын

Thank you so much!!! I kinda want to keep tweaking this one!! I feel like its soo good already that with the right texture it could be really great! Let me know if you mess around with it!

@itskylelucas 3 жыл бұрын

“Tons of potential! Lots more salt.” Words I’ve definitely uttered before 😅

@ShaadJamari 3 жыл бұрын

My friend and I tried this awhile ago. We marinated it much longer and even cooked in the marinate to help the flavors get through. Didn’t try the seaweed wrap. That looks great.

@SauceStache 3 жыл бұрын

I think the longer marinade would totally make a difference!... and cooking it in the marinade too!! Love the ideas, thank you!

@TheJuancapella 3 жыл бұрын

To me, the best vegan fish was from a very simple recipe: white shimeji mushrooms pulsed in a food processor with salt, pepper and lemon juice (and some flour to bind it), then you make it into little "steaks" flour it and fry. Has a great flaky texture and tastes and smells like fried fish. Just be careful with the mushrooms because it turns really delicate with the processing.

@AlexanderRay92 3 жыл бұрын

If you want the color to penetrate the tofu, what works well is to simmer it in an alkaline solution. You can use baking soda or a small amount of pickling lime. If you simmer tofu in a solution that basic, the whole thing becomes very soft and your liquid will penetrate right through it (though you have to time it right - fish it out before it dissolves). Then you can simmer it in an acidic version of the same liquid and it will firm right back up.

@Radical_Dreamer 3 жыл бұрын

i like how you changed the testing part of the video, is more interesting now

@SauceStache 3 жыл бұрын

Thank you!! I really wanted to figure out a taste test that more people enjoyed!

@voicelessglottalfricative6567 3 жыл бұрын

How have NO companies offered you anything yet as a food scientist? I'm not vegan, but what you're doing is revolutionary.

@Userhandle7384 3 жыл бұрын

You are turning into my favorite food tuber, all these ideas are awesome!

@vegunbtw 3 жыл бұрын

Love to see the experimentation! That's what keeps me coming back to your videos

@DJTronuk 3 жыл бұрын

It's so awesome how many possibilities there are for vegan options! I love it. Great dish Mark!

@kyra8726 3 жыл бұрын

Thanks that you write the recipe in the infobox! I love your videos!

@theshonen8899 3 жыл бұрын

Title: "and it's actually GOOD!" Video: "...tons of potential!"

@nivedyaraj852 3 жыл бұрын

Yeah that’s what I don’t like about these videos smh

@80schunkaymunkay 3 жыл бұрын

This was frickin awesome! Can’t wait to see you new and improved recipe!

@pooka994 3 жыл бұрын

I love this channel so much. Appreciate you playing with food science!!

@graceindeswoods5090 3 жыл бұрын

I love whenever it isn't the best the reaction is 'it's got tons of potential', so positive

@alienormuscat 3 жыл бұрын

Love to see different versions of it ! Very interesting :) thanks for your videos !

@sunandrain98 3 жыл бұрын

You're channel is on a whole different level !! I've seen a LOT of vegan KZfaq channels and yours is my favourite.

@desertedxmind315 3 жыл бұрын

I'm stoked for the next version of this. I feel like you always do one video testing out an idea, then it sits with you for a bit, and then you make a mindblowing followup video that reinvents vegan cooking lol.

@Reddiscodancer Жыл бұрын

:) I just watched that one yesterday! Yes the new improved version is a stunner!

@JTMusicbox 3 жыл бұрын

Awesome! I can’t wait to see what else you try as you work to perfect this!

@venithy5749 3 жыл бұрын

I was thinking that fish sticks are kind of made from mashed pieces of fish, no? I think the version where you made it into pieces could be breaded, fried and make great fish sticks 👀👀 combine that with some sauce and bam

@AWanderingEye 3 жыл бұрын

Maybe for texture try starting with thawed out frozen tofu...?

@lisaderry9411 3 жыл бұрын

You are so creative!!! You keep me inspired to try new recipes - great work 🙂

@an6350 3 жыл бұрын

It's so fun to see you test stuff out. I really love the creativity... like ur making stuff that's never been done before and it's so cool

@ryanmay7930 3 жыл бұрын

Changing the world one recipe at a time. You're the best!

@coastalCondor 3 жыл бұрын

Looks amazing! Very excited to see this work! I did a smoked salmon with carrot that turned out well. Hoping to add your baked salmon style to the menu! Keep rocking it

@SauceStache 3 жыл бұрын

Thats awesome!!! The minced version was my favorite but I think with some tweaking the sliced version would work REALLY well!

@almalauer9726 3 жыл бұрын

Really great Video - I love seeing the process there!

@Roamer145 3 жыл бұрын

Fried salmon patties on fried cornbread was a staple growing up for me, the blended version would be perfect for that!

@qrowing 3 жыл бұрын

That seaweed wrap is incredibly clever. You always surprise me, dude.

@SauceStache 3 жыл бұрын

Well thank you!!! I was originally going to cook them in their containers but I realized pretty quick that was probably not a good idea to bake a bunch of plastic containers hahahahaha I needed to figure out the wrap thing quick

@jamespalmer1096 3 жыл бұрын

I'm a big fan of these "who knows what's gonna happen when i try all this crazy stuff" videos... It's fun watching your creativity flow, even if it's a fail

@jaymayhoi 3 жыл бұрын

looks delicious! there's some really good tofu fish and chips in London here and it looks very similar!

@SauceStache 3 жыл бұрын

Thats awesome!! I need to try a fried version of the sliced tofu to see if I can get the texture closer

@krysttasicvegan4970 3 жыл бұрын

Yum! This looks fantastic 💖😊

@BluScoutBonk 2 жыл бұрын

I’d love to see you try this again with more marination and then the method you said at the end!

@arnoldbooker8473 3 жыл бұрын

Thanks for the ideas 💡

@PancakeInvaders 3 жыл бұрын

Very nice, I've been thinking about assembling sliced things to make a fish thing for a while but I hadn't tried it yet, good job !

@thaZEBRAmussel 3 жыл бұрын

Loving the taste testing and critiques at the end! Thank you!

@freshseaasmr3671 3 жыл бұрын

Just found your channel and binging tons of videos! I subscribed and can’t wait to see more!

@dalemills8052 3 жыл бұрын

Thanks for the ideas on this one guys.

@SauceStache 3 жыл бұрын

Lot of creators put in the work on this one! It was like a recipe mashup hahah

@dalemills8052 3 жыл бұрын

Gonna mash a few tweaks into this today. I'll let you know if it works out!!

@GaryHess 3 жыл бұрын

Gluten is a common fish substitute in Asia. Use flaked nori in it. And then wrap it in more nori. It’s usually served rolled and sliced the size of sushi. Go ahead and put msg in it as well. You can get the flaky texture more easily with gluten.

@ourvegankitchen665 3 жыл бұрын

Incredible! We definitely have to try it! 😍💚

@SauceStache 3 жыл бұрын

You should!!! the minced version is my favorite!

@dio.mikota 2 жыл бұрын

great experiment man, thank you 🙏🏽

@sandrorass9607 3 жыл бұрын

Looks amazing, my man!

@Veeolet-Luv 3 жыл бұрын

It loooooks so good. Im drooling even if I dont know what does it taste yet! im trying for sureeee

@normawingo5116 3 жыл бұрын

I love how you 2 keep at it till you get it right.

@Crazygirlziou5 3 жыл бұрын

What you do reminds me of the work a special effects (makeup/prop) artist would do. Very very cool art!

@avielcherno1010 2 жыл бұрын

I made this dish a ton of times and it became a family fav for sure but I usually do it by cutting into "fish fingers" and then also cutting diagonally almost all the way through using a set of chopsticks to keep me from cutting completely. This gives me a lot of space for the taste to go through and the texture of the "meat".

@markus_selloi 3 жыл бұрын

Nice! Looking forward to the next version :) what about fish mint?

@billthorne1 3 жыл бұрын

Monica taste-testing is a great addition! Still wish she had her own mic! Thanks, Mark.

@melissalaparra3040 3 жыл бұрын

I made Bosh’s version a few nights ago and I’m definitely taking notes from your video for the next time I make it! Mine tasted good, but needed more flavor. I think I might marinate mine in more than just beet juice (caper brine, white wine, lemon, shredded nori...) and let it sit longer. Oh, and maybe add vegan butter.

@andrewwashere82 3 жыл бұрын

Once you perfect it, what do you think of doing smoked "salmon"?

@nikowearden252 3 жыл бұрын

I tried a variation on this where i marinated the tofu in a kelp dashi with some olive oil and umeboshi paste and cutting thin slices in the tofu leaving a couple of mm at the bottom so I didn't cut it apart to mimic flakey fish texture ~ honestly my verdict is that tofu is not fish aha but it was still tasty

@nocturnaltruthseeker 3 жыл бұрын

Try using algae oil for the fishy flavor. The vegetarian "fish" I eat uses that and it tastes pretty good.

@tabithavanderpool418 3 жыл бұрын

Algae oil? How do you use it?

@nocturnaltruthseeker 3 жыл бұрын

@@tabithavanderpool418 you just use it like any other oil.

@missMunky1 3 жыл бұрын

Amazing! How would you mimic the oilyness of salmon?

@FondaLaShay 3 жыл бұрын

Really cool 😋 I wonder if you vacuum packed the thinly cut one overnight with the new salty-er marinade if it would help?

@12345678910bigal 3 жыл бұрын

Good timing, I just finished Seaspiracy last week. I'm assuming no dolphins were killed in the making of this "salmon".

@269Adele 3 жыл бұрын

And no salmons either!

@markus_barkus 3 жыл бұрын

Can't wait to try :)

@SauceStache 3 жыл бұрын

Have fun!!! The minced up version was my favorite for sure!! Im excited to see how people tweak it!

@thisdanceisloaded 3 жыл бұрын

I’ve tried a recipe but with just regular tofu and you mash it up with a fork, mix in some cut up tofu skin, corn starch, season and place some on nori sheets then pan fry! It’s so delicious! ☺️

@SauceStache 3 жыл бұрын

That’s awesome

@docAvid314 3 жыл бұрын

I really hope you perfect this one and do a video with the final version

@vloomn 3 жыл бұрын

I'd definitely try to play around with yuba for mock fish, seeing that it is already used in Buddhist cuisine for that purpose.

@kassiapencek6185 3 жыл бұрын

Sounds great!

@Byronic_Man Жыл бұрын

I'm not sure how much would I enjoy your recipes, I'm not sure how much I'd relish your vegan dishes. But one thing for sure, I really respect you for all the hardwork you do trying to make plant based foods taste like meat and fish. I really appreciate the efforts you put into it.

@SauceStache Жыл бұрын

Thank you! All im trying to do is pass ideas! If you never try a single recipe of mine, but it inspires you to try something new plant based.... then I feel good!

@victorlnaraujo 3 жыл бұрын

There's a "tofu" chef Jorge does with vegan milk and chickpeas that seems delicious to make like fried fish if you add seaweed on the milk.

@DrBrunoRecipes 3 жыл бұрын

Lovely 👌🏻 Have a wonderful day 🌻

@janeldamiani3820 3 жыл бұрын

I love the honesty in this! Especially when you’re sampling all these versions, really loving all this content thanks for sharing! I’m always in the kitchen trying to mimic non vegan foods and it’s a lot of fun and always a fun challenge! I forget what methocellulose (spelling) does?

@GeddyRC 2 жыл бұрын

Adds bulk to food, kind of like a thickener.

@stephss 3 жыл бұрын

MORE TEST KITCHEN FUN!! this is a fantastic idea. I thought maybe you'd use the fishleaf for the flavour. Ty for the vid.

@MrEliseoD 3 жыл бұрын

@SauceStache, COuld these have been flavored with kelp granules to enhance the fishiness?

@missinglink_eth 3 жыл бұрын

Super cool! 🌱🐠

@SauceStache 3 жыл бұрын

Thank you! Cheers!

@jstnthrguy 3 жыл бұрын

Kelp powder in the wet ingredients would be one of the tickets to make it taste seaworthy.

@mccauleyconor 3 жыл бұрын

Love the experimental style! Maybe a broth made out of ramen staples, kombu, wakame and Shiitake, boiled down til it's thick and then marinate the tofu in that?

@zachk80 3 жыл бұрын

I just had a recipe saved on my phone for this thats crazy!

@Inconito___ 3 жыл бұрын

I tried to do a similar recipe with transglutamisase (TI so vegan) and tvp and it turned out great. I infused nori in boiling water, boiled the tvp in it, blended the tofu with the tvp and the transglutaminase (to improve the color, it's certainly possible to add coloring with beetroot powder and beta-carotene). Put it in a plastic warp for a night and it should be set. I cooked it with canola oil and salt , that was nice. Methycellulose can certaily improve the texture during the cooking but I did not try it

@SauceStache 3 жыл бұрын

Ahhh this is awesome, so I haven't messed with transglutamisase... I need to though, I have some in my pantry!! I've heard it doesn't bind plant proteins so thats why I havnt messed with it at all.... but this is giving me hope! Thanks so much for the tips!

@Inconito___ 3 жыл бұрын

@@SauceStache It's binding but it's pretty fragile, it's working pretty well with tofu (I also used it in pie and quiche but it's really sensitive to salt and ph)

@SauceStache 3 жыл бұрын

Yeah I want to mess with it... if you're getting any bind out of it, it gives me hope!

@luxinfinity73 Жыл бұрын

Hey guys, I just had an idea. Why don't you make your own tofu starting from the soy milk? Use beetle juice instead of water and flavour it so that the tofu gets pink everywhere and it's already tasty when you cook it. To make the beetle juice water for the soy milk even tastier, boil it with kombu to get an even fisher taste. You can still use capers, black olives and stuff to garnish but the objective is to have your tofu taste like fish out of the box.

@kathleenkeene5864 3 жыл бұрын

Have you tried freezing and thawing fully at least 2-3 times? It makes it flakey! Then you press it, and marinate it in seaweed brine, with algal oil as well.

@SarymaryQuiteContrary 3 жыл бұрын

"Tonnes-a-potential" - love it!

@steggy13 3 жыл бұрын

I did actually make a decent "salmon" using tvp and vital wheat gotten to bind it together, with things like tartar sauce, chopped seaweeds, dill and lemon juice, then wrapped it in cling film and fridged it for a while, took it out and slapped some Seaweed around it like you did. Granted I've not eaten salmon in like..15 years but the tvp definitely gave it the flakiness element, and soaked up the flavours well.

@philippezevenberg1332 3 жыл бұрын

Watching him do all these hard dishes makes me think he could maybe find a way to make an actually good vegan poutine.

@elliez.3561 3 жыл бұрын

I wonder if the added surface area of the 'burger' one is what's making it more flavorful.

@scoobertdoobert7413 2 жыл бұрын

thoughts on using ur meat tenderiser on tofu so that the flavour can permeate better?

@sierrab5010 3 жыл бұрын

My mom always makes stuffed salmon and I miss it so much, I think I’ll try this and add a creamy spinach topping! 🤤

@someguy2135 2 жыл бұрын

When I was growing up we were served "salmon patties" which were kind of like crab cakes. I would try that with your version you made with the food processor.

@AlexanderRay92 3 жыл бұрын

Besides freezing it, one thing to try is slow-frying medium-firm. If you just take the whole block of medium-firm tofu, salt, and put it in a frying pan with oil over low heat and let it fry for about 30 minutes per side, only pressing slightly, the block shrinks down and it develops buttery, flaky layers. You can fry it for quite a lot of time for a denser texture. Also, for fishy flavor, nothing beats the subtle seafood flavor you get from high-quality algal oil!

@rebeccajohnson7463 3 жыл бұрын

Looking forward to trying this recipe. I marinade the tofu overnight. Yes salt is the key.

@joeb4142 Жыл бұрын

I have some vegan fish sauce I bought for some reason. I think I’ll try it with tofu sliced super thin and the methylcellulose technique. I’ve also got a few different kinds of dried seaweed so it might be fun to experiment with those too.

@SauceStache Жыл бұрын

Oh I bet that would be good!!!

@sharkicornking6360 3 жыл бұрын

I'm curious if vacuum sealing it would help drive flavor into the more solid ones. I may have to experiment with that and see.

@fallenangel3460 3 жыл бұрын

If you press the water out freeze it then thaw out and press it again to get out all the water you can and then freeze again it gives it a great texture... Do you think it would work for making "fish" that way without having to add anything to it?? Twice frozen tofu is the bomb!!

@Hazzer2007 3 жыл бұрын

Maybe thin slices but not all the way down, salt and MSG prior to cooking, then fry on one side to get a crispy skin effect.

@safasays_ 3 жыл бұрын

This is so amusing

@Mochido89 2 жыл бұрын

For better color, you can add carrots to the beet juice (or, if you prefer, some yellow food coloring). Also, to get a piece to hold well and get that extra coloring inside, you can place the tofu piece between two chopsticks, so the knife doesnt fully cut it. Finally, if you have some leftover nori, you can simply crush it and add it to the marinade, for that extra fish flavor :)

@blenderbenderguy 3 жыл бұрын

Hey Stache.. The Modernist Pantry sells about 9 different kinds of Methylcellulose.... any hints on which you use and why? Thanks!

@jnar1670 3 жыл бұрын

I did a similar thing a couple of years ago using thin slices of smoked tofu with the nori salted snack sheets and putting a thin batter then frying. My friend actually thought it was fish.

@TheRocketRat 3 жыл бұрын

Try Yudofu. It’s a Japanese dried-out tofu that is usually resoaked in a hot, sweet and savory broth, or sometimes put into a hotpot. It is often very firm, but has a very unique texture to most tofus, a little rougher. It’s been decades since I’ve had fish, so I don’t remember much of the texture. The yudofu might be interesting for it, but might be great for other things as well.