Will CHICKPEAS Tofu? Finally, we find out...

Will CHICKPEAS Tofu? Finally, we find out... | Mary's Test Kitchen

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Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! Click: drinkag1.com/marystestkitchen
Can Chickpeas make HIGH PROTEIN tofu? Chickpeas are one of the most frequently consumed legumes worldwide so it's not surprising that chickpeas are the number 1 most requested ingredient for my "Will It Tofu" series. However, I've been putting it off...Will Chickpea Tofu?
There are lots of videos for HIGH CARB chickpea tofu using whole chickpeas or chickpea flour (like my own take on Burmese Tofu: • How To Make Burmese To... ). But can we make a viable soy-free tofu alternative that's low carb, HIGH PROTEIN and is as versatile as regular tofu?
In this episode of #WillItTofu, we'll find out
- Why I've been putting this off,
- Will chickpeas make tofu?
- If so, is chickpea tofu difficult or easy to make?
- what kind of texture do we get from chickpea tofu? Soft or firm? Crumbly or bouncy?
- does chickpea tofu it taste good?
- is chickpea WORTH trying to tofu?
- how is this style of chickpea tofu different from other recipes?
- how to cook this "chickpeafu"?
I'll answer all these questions and more!
As in all the tofu-making videos in this series, our aim is to create a close alternative to the traditional soy-based tofu. It's low carb and high protein and made with the traditional tofu-making method. That is, with pressing coagulated high protein curds as opposed to the high carb, lower protein whole ingredient tofu like Burmese Tofu which is cooked in a similar way to polenta).
If you ARE interested in high carb whole chickpea tofu, check it out here: • How To Make Burmese To...
Rather read than watch? See the full blog post with step-by-step photos and printable recipe here: www.marystestkitchen.com/how-...
Please give this video a thumbs up and subscribe if you're enjoying this series.
Thanks so much for watching!
- Mary
This video is sponsored by AG1

Пікірлер: 452

@zainodat2168 10 ай бұрын

Hi, vegetarian Levantine Arab here. Mixing the starch back into the pulp, and using it to make falafel is a great way to use up the byproduct of chickpea tofu, and it makes for some of the best falafel I've ever had. Moreover, if you feel like cutting corners, boiling and reducing the blended-up chickpeas will make a gelatinous Burmese tofu-like product that fries up really, really well. Also, if you add the tiniest pinch of baking soda, and reduce the blended-up chickpeas to a play dough-like consistency, you have the base for true, ultra super smooth Levantine-style hummus.

@marystestkitchen 10 ай бұрын

thanks for sharing! :-)

@brendagreen9654 10 ай бұрын

holy garbanzos, making this tofu now an dits turning out.gonma make falafel too! amazing so happy🎉🎉🎉

@renaebettenhausen3611 10 ай бұрын

My gynecologist explained it to me once, but I forget the details, but I can not do soy. It's good to know that there is such thing as soy free tofu

@rabbit_scribe 9 ай бұрын

I'm saving this video as much to keep this comment (because I'll forget all this otherwise) as for the actual video content. 💚

@tulasipriya 9 ай бұрын

Thank you so much for these tips! Question: In the final suggestion you give (for hummus), when you say "reduce the blended-up chickpeas," do you mean the pulp only, or the pulp combined with the liquid (before straining? Are you suggesting it as an alternative to tofu, except it gets blended before cooking the chickpeas instead of after? Hope my question is clear. Thanks again.

@mienaikoe 10 ай бұрын

I love skipping steps so a tofu without a coagulant is kind of amazing. Thanks for fighting your fears and showing us chickpea tofu!

@marystestkitchen 10 ай бұрын

You are so welcome!

@bluewren65 10 ай бұрын

Yeah, the pumpkin seed tofu is out of this world. My husband reckons it's way better than soy tofu and I agree with him.

@SingingSealRiana 10 ай бұрын

@@bluewren65 it has lots of fat in it, of cause it is tastyer ^^

@MirrimBlackfox 9 ай бұрын

@@SingingSealRiana Yeah, Pumpkin seeds are a bit higher in healthy fats but Pumpkin seeds also have a *much* better nutrient profile then soybeans (almost everything has a better nutrient profile then soybeans tbf) and taste a heck of a lot better period.

@myguitardidyermom212 Ай бұрын

there's a "quick" soy tofu recipe that doesn't use coag. you leave the bean pulp in and just cook the whole mush. the texture is different but it's great over rice

@leeduli 10 ай бұрын

Your dedication to Tofu is unprecedented I'll stick with my $1.79/block at the grocery store 🤣. Love your dedication and work though!

@marystestkitchen 10 ай бұрын

haha thank you! Totally understandable

@jdctact 10 ай бұрын

where do you get a $1.79 block ??? certainly not In Canada

@leeduli 10 ай бұрын

@@jdctact my local whole foods. It's actually more expensive at Safeway ($2.50/ block)

@leeduli 10 ай бұрын

@@jdctact just googled the conversion. $2.39 Canadian

@dreadfairy6963 10 ай бұрын

Thank goodness she's dedicated to it so that ppl with soy allergies can make tofu too, like me!

@dashsullivan1772 10 ай бұрын

This isn't about the tofu but there's something deeply comforting in seeing someone I enjoy watching also use their cane.... it's nice :>

@marystestkitchen 10 ай бұрын

🤗

@Bananapants000 2 ай бұрын

this is the first video I've seen from this channel and that was also an immediate positive to see :')

@deniseferron3397 10 ай бұрын

I’m definitely going to give this a try. It might not be as cheap as soy tofu, it’s certainly less expensive than pumpkin seed tofu, which I make regularly. Three cheers for Mary!

@mita_hyljetta 10 ай бұрын

whole chickpea tofu is called "panisse" in southern France... you cook it like polenta, let it rest overnight, and then pan fry it in olive oil ... you can also pour it in a hot skillet and bake it to make socca :D

@marystestkitchen 10 ай бұрын

so interesting that they have a version of Burmese Tofu!

@Rabeye_ 10 ай бұрын

Wow I'm going to try these

@sarameitner6770 10 ай бұрын

Î'm a total chickpea fan (and like Burmese tofu as well, but it is more like a flan than a tofu) - so am quite interested in a firm tofu from chickpeas. Thank you for taking the plunge again!

@marystestkitchen 10 ай бұрын

They are so different! I think you're going to LOVE this style!

@hollywebster6844 10 ай бұрын

I'm so totally excited! I couldn't believe it when you dropped that chickpeafu cube and it didn't splat or break into pieces! 😮 Chickpeas are something I always have in my pantry and they are not very costly in my area. I cannot eat soy and this chickpeafu looks like it will behave like tofu in a recipe. The apparent willingness of chickpeas to tofuize by themselves is amazing! I can't wait to try this!!! 😽

@marystestkitchen 10 ай бұрын

I can't wait for you to try them either! And tell me how it goes! ;-)

@sacwchiri 10 ай бұрын

How would they behave for freezing to create texture? There is that recipe for tofu nuggets that you freeze an thaw them to create a more diverse texture. Love the video

@marystestkitchen 10 ай бұрын

Good question!

@PancakeInvaders 10 ай бұрын

I feel like a "turkey baster" would be a good tool to have for the starch decantation step

@marystestkitchen 10 ай бұрын

Maybe!

@jenniferfahnestock450 9 ай бұрын

At least a siphon tube

@LightPhoenix7000 10 ай бұрын

It's not a surprise the chickpeas foamed up like egg whites. Aquafaba is an amazing egg substitute for vegans and people with allergies because the proteins in chickpea juice behave like those in egg whites. You can even make meringues out of chickpea juice!

@marystestkitchen 10 ай бұрын

Aquafaba doesn't behave quite like that though! It deflates easily and doesn't keep its shape without stabilizers. The original group had it tested and it's mostly starch.

@tudoriftene9136 10 ай бұрын

Hi, Mary! Love your content, especially your will it tofu series. I'm not sure if i'm the first that brought here this idea, but judging by the amount of different nuts, seeds and legumes you've already used for this purpose, i could not but wonder how this series will progress in the future. So what i've tought about is maybe creating a parallel "will it butter" series, where you test if you can make nut or seed butter from various sources, especially the uncommon types(poppy, apricot, melon, chestnut for example) and also show the viewers where they can be used in cooking. Sendig much love❤

@marystestkitchen 10 ай бұрын

What a lovely idea! Thanks for that :-)

@DanteVelasquez 10 ай бұрын

Game changer. I thought you could only make it Burmese style. And now you don’t even need coagulant.This is very thrilling. I got the tofu press you recommended (LOVE IT) and I am definitely going to try this as chickpeas are my second favorite bean 🙂

@marystestkitchen 10 ай бұрын

Yay!!! I would love to hear how it goes for you!

@ladyflimflam 10 ай бұрын

14:48 I looked at dried chickpea prices while I was getting groceries today. They were $1.38 per pound at Wal-Mart in St. Louis, Missouri, so, given the same yield as this video, much closer in cost to the lowest firm tofu here at 52¢ per 100g. Clearly, the price of dried chickpeas is wildly variable right now.

@marystestkitchen 10 ай бұрын

very variable indeed!

@deoxyplasmic 10 ай бұрын

As someone who's moderately soy intolerant, I was very pleased to see this! This "episode" was especially enjoyable to watch since you achieved success where you hadn't before, and that chick peas are so versatile as a plant based ingredient (even if I'm not vegan 🤫) . Aquafaba (uncooked chick pea water) is a great egg white substitute (if you're not sensitive to it) and I'm so glad there's chick pea miso too. Being able to moderate my starch intake is a fun plus as well, not to mention how this tofu holds its shape when boiled. And of course, your skillful editing, thorough exploration, and fun personality brought it all together. Yay!

@mwild5790 10 ай бұрын

Oh no... AG1 sponsorship... I did my research (there's a lot of resources for this particular product) and even reached out to them about how much of the ingredients are in their superfoods blend but they were not forthcoming and declined to disclose, which made me think that they were not included in meaningful amounts, and for the cost, I wanted to find something to replace my multi, but because they also do not include iron or vit D I opted against it.

@m.taylor 10 ай бұрын

This is so cool! Love these no-coagulant tofus. I am definitely doing this.

@Hopeinformer 10 ай бұрын

Absolutely love this. Definitely going to make it. Your videos have come a long way from when I first started watching them 3 years ago. Completely remarkable

@marystestkitchen 10 ай бұрын

thanks so much for sticking with me all these years!

@aorr8204 10 ай бұрын

Wow! Thank you so much for all your hard work Mary!, this si such a life saver especially for those of us who can’t eat soy! You are the best!🎉😊

@marystestkitchen 10 ай бұрын

You are so welcome!

@lindastinson2945 10 ай бұрын

Mine worked exactly the same! And coagulated thicker as it boiled! I did add a tsp of coagulant for good luck at the end. Will see how it turns out tomorrow . Thanks for sharing this.

@marystestkitchen 10 ай бұрын

ooooo nice!!! I can't wait to hear about your result tomorrow!!

@Michaah 8 ай бұрын

how did it work out in the end?

@thomaskortvelyessy 10 ай бұрын

Grrrr! You should have heard me growwwwwl when you made the miso-soup - amazing Thank you again & again for this series, it is a wonderful inspiration 🙂(favorited)

@user-jt1vl1xd7h Ай бұрын

I tried this recipe yesterday and I ABSOLUTELY love it! Thanks so much for the recipe!

@emdeers 10 ай бұрын

Thank you for being such a thorough, curious food scientist! ♥️

@marystestkitchen 10 ай бұрын

Thanks for watching!

@herzogsbuick 10 ай бұрын

Yay! I can't wait to try this, what interesting results. Thank you so much for your work!

@marystestkitchen 10 ай бұрын

You are so welcome!

@Scrlk95 10 ай бұрын

Wow, I'm so impressed! Great result! that miso soup looked so good

@marystestkitchen 10 ай бұрын

It was! So simple but what a delight!

@Beee3077 10 ай бұрын

Great to see you back. An alternative to the pumfu and easy on the pockets too.

@marystestkitchen 10 ай бұрын

Thanks! All the benefits of pumfu without the price tag :-)

@dbrandeau 10 ай бұрын

This is amazing. I'm gonna try it. Thank you!

@marystestkitchen 10 ай бұрын

Have fun! And please let me know how it goes :-)

@Goeke4659 5 ай бұрын

Thank you so much for this video. I am embarking on an adventure to make tofu, tempeh, and natto. The chickpea tofu was my first step and your instructions and video were such great prep. Honestly, it was because of the self-making process that I started here. Again, thank you so much!

@vash47 10 ай бұрын

I love your experiments. Great video all the way through!

@marystestkitchen 10 ай бұрын

Glad you like them!

@its-beady-eyes5120 10 ай бұрын

I haven't had tofu in over a year and yet I still like pondering "will it tofu" while watching your videos.

@marystestkitchen 10 ай бұрын

it's time for tofu to return to you!

@YasuTaniina 10 ай бұрын

I've never made tofu anything, but I'm really tempted to make this. I like hummus and chickpeas in salads etc, so we got a 40lb bag...and then my parents gave us an extra 40 or so lbs. Even as a family of 5, we're going to struggle getting through all that. More chickpea ideas are welcome

@marystestkitchen 10 ай бұрын

amazzzing!

@corinnelane8597 7 ай бұрын

Umm...chickpeas contain a neurotoxin. Too many (a lot!) can cause lathyrism. Enjoy in moderation ❤️

@mariedavis3888 10 ай бұрын

I'm so impressed! Many thank yous!

@marystestkitchen 10 ай бұрын

Many welcomes ;-)

@mericyldrm6717 10 ай бұрын

I tried it and i cannot believe that it worked without any coagulant! Thank you so much for the recipe :)

@marystestkitchen 10 ай бұрын

Yay! That's awesome!

@MyTableofThree 10 ай бұрын

I'm excited to make this tofu and the pumpkin seed one this week! Thanks, Mary for all your work and videos on helping us make different tofu options!

@marystestkitchen 10 ай бұрын

You are so welcome! Good luck on the tofu and I hope you'll let me know how it goes :-)

@MyTableofThree 10 ай бұрын

I’m working on my chickpeas tofu right now! I’d love to know or see idea on what you do with the leftover pulp of the items you tofu!

@leaf2576 10 ай бұрын

I swear you're some kind of magician. This looks so good!

@marystestkitchen 10 ай бұрын

You've got to try it! It was super delicious

@u2bAriel 10 ай бұрын

Awesome job! This is the first tofu experiment I'm ready to try

@marystestkitchen 10 ай бұрын

YA!!

@owenheckmann6962 10 ай бұрын

I love watching will-it-tofu! Can’t wait to see the results.

@marystestkitchen 10 ай бұрын

Hope you enjoy

@owenheckmann6962 10 ай бұрын

@@marystestkitchen I did! Thank you for making it.

@ramidannaoui1551 10 ай бұрын

Another great video, thank you for sharing. BTW I love the finger snaos 😊

@marystestkitchen 10 ай бұрын

Thanks for watching!

@xplorercolorado9224 10 ай бұрын

This one is the easiest so far. Can't mess this up since it's truely one ingredient. I can't wait to try.

@marystestkitchen 10 ай бұрын

I hope you'll let me know how it goes!

@bluewren65 10 ай бұрын

The pumpkin seed tofu is one ingredient as well.

@channelldaniels594 8 ай бұрын

Cant wait to try this way.i love the many way to use chickpeas they are the bread substitute for me.

@vevethatsme 10 ай бұрын

Thanks for this video. Looks great 👍

@marystestkitchen 10 ай бұрын

Thanks for watching!

@DianeH2038 10 ай бұрын

you work so hard on these videos -- I really appreciate it! it's inspiring. I still need to make pumfu; I have the seeds and your favorite tofu press and it's so easy -- I'll do that soon! thank you for being awesome. I'm not even fully vegan, but I often eat vegan and I love all kinds of tofu and veggies the most. also, seriously, OMG you cracked the high-protein chickpea tofu conundrum! seriously you may know more about tofu than almost anyone else at this point, especially tofu with various seeds and legumes!!! you've certainly brought a lot of knowledge to a lot of folks. I'm fascinated by tofu and its variants, so I follow all kinds of tofu videos regularly, and you are doing some of the most amazing work. I don't feel like I enthused enough about the importance of this breakthrough in the first part of my comment. CONGRATULATIONS!!!

@marystestkitchen 10 ай бұрын

thank you so much!!! Good luck on your pumpkin seed tofu :-)

@amberl2639 10 ай бұрын

I've made Burmese style tofu before and loved it. But as you said, it's much higher in carbs. I can't wait to make this one. Thanks for trying chickpeas again! I Love the "Will it Tofu?" series. 😊

@marystestkitchen 10 ай бұрын

I can't wait for you to make it and tell me about how it goes! It's so different to Burmese Tofu but I'm sure you will love it!

@moistnuggests 10 ай бұрын

I like seeing some of the quick and simple recipes you use the tofu in

@marystestkitchen 10 ай бұрын

More to come!

@omikrondraconis5708 10 ай бұрын

Where I live, actually good tofu is rather expensive, but chickpeas are widely available and affordable, so, yes, I will try it and if it turns out any good, it might also be cheaper for me to make this from time to time!

@marystestkitchen 10 ай бұрын

Sounds like it's meant to be for you!

@omikrondraconis5708 10 ай бұрын

@@marystestkitchen it does, doesn't it? Thanks for showing me how to!

@TKevinBlanc 10 ай бұрын

Nice! Chickpeas are magic.

@marystestkitchen 10 ай бұрын

Definitely feeling like a wizard rn ;-)

@I_Am_SciCurious 10 ай бұрын

This is perfect for curries since it holds together. Pumpkin seed tofu is delicious in a league of its own, but unfortunately I can’t get it to hold together in soups and curries. Can’t wait to try this.

@marystestkitchen 10 ай бұрын

I think so!

@allanjmcpherson 10 ай бұрын

If you give it another go, it would be really interesting to see if anything happens when you add coagulant to the whey!

@marystestkitchen 10 ай бұрын

I'm curious too!

@michaels5705 10 ай бұрын

I can't wait to try this. So glad you came back to it. My vote for experimenting is to mix it with vital wheat gluten and make seitafu. Thanks for the clip, Mary!

@marystestkitchen 10 ай бұрын

interesting idea!

@tomerkeshet8212 10 ай бұрын

Hey Mary you're the best!!

@marystestkitchen 10 ай бұрын

aw shucks!

@tofu-munchingCoalition.ofChaos 10 ай бұрын

Now you must try mung beans. In most egg replacements I use mung bean puree instead of chickpea (flour). It just coagulates more egg like. Will it tofu and/or do we get an "Just egg" substitute?

@marystestkitchen 10 ай бұрын

yes, it must be tested

@tofu-munchingCoalition.ofChaos 10 ай бұрын

@@marystestkitchen 🎉🥳 I'm excited for that one. Especially because I can't get "Just egg" where I live.

@guerra6890 10 ай бұрын

Thank you Mary, love you

@marystestkitchen 10 ай бұрын

🤗

@efigina 10 ай бұрын

Amazing video!

@marystestkitchen 10 ай бұрын

thank you so much!

@sandradearing604 9 ай бұрын

when u did the miso at the end...i dug it hard! TYTYTY

@SanSandraR 10 ай бұрын

Looks like this is gonna be my favorite tofu. Will definitely try it with the miso paste.

@marystestkitchen 10 ай бұрын

YES!!!!

@hansvonlobster1218 10 ай бұрын

This looks awesome! Would love to be able to buy chickpea tofu like this in a shop :D

@marystestkitchen 10 ай бұрын

haha me too!!

@nemoxero 10 ай бұрын

i tried your pumpkin tofu and was amazed….home made is the ultimate in flavor, makes up for being more expensive… can’t wait to try this… thx and best …. glass air fryer looks 👍

@marystestkitchen 10 ай бұрын

yay I'm so happy you enjoyed it!!

@shadowcatX2000 10 ай бұрын

I would love to see how different things worked together, like would tofu or pumpkinseed serve to let other tofus work without a coagulant added at a 50/50 ratio? Also, what do you think of this vs pumpkinseed tofu, which do you like more?

@Coffeegirl739 10 ай бұрын

Thanks for the idea!

@marikirby 10 ай бұрын

so, here where i live tofu is very expensive, and i started making my own chickpea tofu the lazy way: i just mix the soaked chickpeas with water, and don't strain it. It goes straight into the pan until it thickens, than into the fridge to firm up. Since I don't mind the little pieces, it's a great way for me to enjoy tofu while having a very busy routine :)

@marystestkitchen 10 ай бұрын

haha exactly the opposite of what I was making

@summerlove6787 8 ай бұрын

No idea what tofu making is. But this looks very interesting and want to give it a try. No odd ingredients which I lOve. God bless .💚

@Mary-eo9pd 10 ай бұрын

YEEEEEES, IT WORKS!!

@marystestkitchen 10 ай бұрын

I was SHOCKED

@prideaaron5128 10 ай бұрын

This video got me so pumped once I saw the the self coagulation! 🤯 I'm so excited to try this. Tha ks for all you do great video 👌🏾

@marystestkitchen 10 ай бұрын

You are so welcome!

@MsBuggyness 10 ай бұрын

I've love to see how it turned out if you freeze/thaw and use your "fried chiken" recipe on it.

@marystestkitchen 10 ай бұрын

I would love to see it too ;-)

@parthpant8894 10 ай бұрын

The Tofu Queen. 👑 This looks delicious btw.

@marystestkitchen 10 ай бұрын

Thank you 😋

@hirondelle398 10 ай бұрын

Ouuuh this chickpea pulp could make a good base for falafels !! 😊

@marystestkitchen 10 ай бұрын

maybe!

@Sundial1k 2 ай бұрын

Thanks for sharing! I was wondering what happens when you over-soak the beans?

@mattiarenzi5673 10 ай бұрын

if you feel like part 2 it would be interesting to know if you can get more with a coagulant, both before during cooking and from the whey afterwards. I guess chickpeas have some protein similar to albumin, like egg whites, their acquafaba is indeed used for egg whites replacement.

@michellebarnes7640 10 ай бұрын

Yeah, I think I'll try that. I want to try the whey as a soup stock.

@marystestkitchen 10 ай бұрын

it's so good! I love that every part of this has a usefulness

@deniseferron3397 10 ай бұрын

I‘ve been following your “will it tofu” series because I love tofu but am allergic to soy. The pumpkin seed tofu recipe works like a charm, so I thought I’d try my luck at this one. The curds are much looser and the whey was much milkier than in your video. But I finally managed to get everything into my tofu press. I’ll let you know how it turns out. Fingers crossed.

@marystestkitchen 10 ай бұрын

I can't wait to hear about how it went!

@kami1725 10 ай бұрын

Love this! I always have dried chickpeas around, they're my favorite! Hypothesis: Could other starchy legumes benefit from a longer (2-3 day) soak? Can you do a video on different soaking times and their starch extraction rates?

@marystestkitchen 10 ай бұрын

interesting thought!

@kami1725 10 ай бұрын

@@marystestkitchen also kinda curious... Would hot soaking cook some of the starches? That could make the milk slightly thicker/slimier, and harder to squeeze. I wonder if cold soaking is better for both squeezing in bag and for getting more starch to settle out?

@Shade_Dragon 10 ай бұрын

if you want a non food use for that starch, use it as a fabric stiffener you can wash off (such as for embroidery) or add a couple drops of essential for dry shampoo

@marystestkitchen 10 ай бұрын

i love these ideas!

@Shade_Dragon 10 ай бұрын

@marystestkitchen ty! But definitely that essential oil is necessary if you use it for dry shampoo... if it's in your hair for like 2 days it definitely smells a little foody... if it's in your hair for just like a day it's hard to notice anything

@TSuzuhara 10 ай бұрын

Thank you! Looks really cool! Would you consider using amylase to break down the starch instead of separating it?

@marystestkitchen 10 ай бұрын

While I think that might be an interesting experiment, personally it would be less helpful for me since I don't want the sugar content contained within the starch going into the whey. I would rather keep it in starch form so it's easy to separate.

@TSuzuhara 10 ай бұрын

@@marystestkitchen, perfect! Thanks!! :)

@mahamad4143 10 ай бұрын

hey! Have you considered buying a separating funnel for removing the starch? for ones with more liquidy starch its might be easier than using a spoon. Love the video btw

@marystestkitchen 10 ай бұрын

Ehh could be a good idea if I find that I want to make one of the finicky tofus more often. But for this series I'm trying to use what most people will have at home.

@Cuezaltzin 5 ай бұрын

Hi Mary, love your channel. Have you ever used pigeon peas/aka gondules to make tofu?

@Cuezaltzin 5 ай бұрын

Never mind. Just found it, lol.

@gloriatangsi1024 8 ай бұрын

"Im gonna stick to the plan even its not looking like the plan".hmmm...this can apply to alot of areas of life.in time the desired results will be fulfilled ❤

@dwaynezilla 10 ай бұрын

Usually after a settling step, the liquid is siphoned off. I was thinking of looking to chemistry for inspiration but realised that brewers probably have the siphon thing figured out for food-grade and cost-effective!

@marystestkitchen 10 ай бұрын

Probably!! Good point!

@owenheckmann6962 10 ай бұрын

Yes, though I would recommend an Auto-siphon. They are very nice and available for a reasonable price (and come in surprisingly handy elsewhere)

@mikeymacuh33 5 ай бұрын

New to the channel. I also have an inflammatory disease which led me to go vegan 2 years ago. So excited to try my hand at tofu making. I can do starch (or at least I believe that isn’t my issue gluten, animal products and heavy fats are super inflammatory for me) so I think I will be use the starch. I want to waste as little as possible. We just bought a farm so I can grow as many of my own foods as possible but I don’t know how much beans I will be able to grow for myself. I will be binging your channel now, just had a major surgery not up and moving very much yet.

@marystestkitchen 5 ай бұрын

Hope you heal well and feel better soon :-)

@cloudsa8570 Ай бұрын

Really enjoyed this video and your others. I love your airfryer. What is the brand name and where to buy it? Could you share? Thank you!

@jenthulhu 10 күн бұрын

Best thing about this recipe? Raffinose is water soluble and is probably sitting at the bottom of the bowl with the other starches. That means I can get chickpeas in my family without them complaining (as much) about... ahem... toots. :D

@nellybellyyy 10 ай бұрын

Hi Mary! Love your videos! I wonder if putting the chickpeas and water in a slow press juicer as opposed to blender would eliminate the squeezing through the nut bag? Like how you’d make almond milk or other nut milks. I have weak wrists so would try anything to avoid that part lol

@marystestkitchen 10 ай бұрын

I wonder too! They are so expensive so not any time soon. Might be something in the future though!

@BliffleSplick 10 ай бұрын

Question: the leftover water from the curdling step, does it whip up like aqua faba? With the long soak it probably did two things - activated some enzymes needed for sprouting and then started to ferment. Both of those change and break down things. By the way, the leftover mash can also probably be turned into a form of tempeh, if you want to experiment. You can buy the tempeh starter, or there are instructions on using commercial tempeh to create your own starter. Love the series!

@marystestkitchen 10 ай бұрын

I THINK maybe it could but I burnt out my hand mixer a while ago...

@seshadrisrinath 5 ай бұрын

I'm looking for a carb free batter, breading and chips. I am just low carb. That starch separation is da best, and there are plenty of starch eaters round me too. I'd put the fiber back in with the milk because the tofu is what would have no takers. Maybe the starch also will make a good batter. That's 2 batter out of 1 operation. I may actually try a 3 layer separation in a tall container. If the fiber goes to the top, liquid in the middle and starch on the bottom I'll take the top 1/2 and the others can use the bottom 1/2.

@thismissivemisfit 7 ай бұрын

Recently made yellow lentil milk (gram dhal) and this exact same thing happened! Unlike my peanut milk experiment (which had more of a heavy cream/yogurt texture), the yellow lentil milk gave decent-sized curds after cooking. Since I don't have a tofu press, I just used a fine mesh colander to separate the curds from the whey and pressed out as much liquid as I could before storing it in a container. Azuki beans is next on my list of experiments. I'm not making tofu per se, I just enjoy drinking high protein plant milk and can't have soy and dairy often.

@marystestkitchen 7 ай бұрын

how interesting! Thanks for sharing

@najjiegert 10 ай бұрын

Looking forward to trying this out! Also I hope your kitty with the shaved belly is ok. ❤

@marystestkitchen 10 ай бұрын

Thanks! He's doing better than the vet predicted :-) This 19yr old kitty is always exceeding expectations

@aloveofsurf 7 ай бұрын

I wish all ads sounded as pleasant and genuine as your ad for AG1, 🙂

@marystestkitchen 7 ай бұрын

aw thanks!

@BearMeat4Dinner 10 ай бұрын

Half Arab n Asian here. Gotta make this ! ❤

@StoryOracle 5 ай бұрын

I have a soy situation where I love it but I cannot have it (autoimmune reasons). And where I live, there are no alternatives for soy tofu that I can purchase. It's kind of amazing that they even have any tofu in my grocery store (only extra firm...) so this is super amazing. I'm going to give it a shot tomorrow. Chickpeas soaking right now. I have no tofu press, but I reckon a nutbag, collander, plate, and tin cans will do the trick to see if I should invest :) Thank you, Mary!

@angelamatthews8190 10 ай бұрын

I'm loving this series! I can't eat soya, and I really miss tofu. I have a joint condition, so couldn't do all the squeezing with my hands - is there another way to get the milk out?

@marystestkitchen 10 ай бұрын

Enlist a friend! Sorry, I haven't tried a good option other than that yet. Some commenters have suggested a fruit press. Sounds like a good idea though I have not tried it because they are kinda expensive!

@w.vangaal1077 10 ай бұрын

@@marystestkitchen have you heard of a chufamix? It is basically a huge tea strainer. You put you beans in it and use a hand blender (stick blender?).. to create plant milk. and then you take out the blender and use a lightweight plastic pestle to get every drop of the milk out! It is less force then squeezing and the milk is also emulsified.

@yotambonehbait 10 ай бұрын

I might be spoiled, living in the middle east, but that seems like a lot to pay for dry chickpeas. I'm surprised I haven't seen anyone else make this, it looks good.

@marystestkitchen 10 ай бұрын

I think the prices here have gone way up recently! This seems expensive to me too

@pookarah 10 ай бұрын

The chickpeas in the Usa are/were often from Russia or Ukraine... Soooo yeah x.x import prices spiked for them

@rananapier8424 3 ай бұрын

So I decided to let this be my first tofu experiment to try. I was excited to see it coagulate on it’s own in the video, however mine didn’t do that for some reason. I added lime juice and vinegar as my coagulant and now my fingers are crossed hoping I get some curds!😂

@Kev1n87 10 ай бұрын

That raw milk was so beautiful! What about black gram? "Chana dal" is the split version 😉

@marystestkitchen 10 ай бұрын

lovely suggestions!

@luke_fabis 10 ай бұрын

Ooh, now I wonder how desi-type chickpeas would work, as opposed to the usual kabuli-type.

@marystestkitchen 10 ай бұрын

Great question!

@fammue 10 ай бұрын

Aaaaand she's doing it agaiiin! The tofu queen strikes back!!! 😁👌💃

@marystestkitchen 10 ай бұрын

😁😁😁

@cixly 2 ай бұрын

what happens if you freeze it? with soy tofu you do that to get a meatier texture, also removes more moisture from tofu, maybe it wont be that creamy inside? i would love to see :D great great work, i love the series! 🥰

@tazzyhyena6369 10 ай бұрын

The rephrasing of menial, physical chores definitely helps. When I knead dough I tell myself it's an upper body workout. I'm used to chickpea tofu being more in the burmese style where you cook chickpea flour in water and make a firm jelly. Either way chickpeas are such a fascinating food to heck around with like a chaotic gremlin. With that leftover broth, it reminds me of whey from cheese making, perhaps you could make ricotta?

@marystestkitchen 10 ай бұрын

we are thinking the same things!! :-)

@mantashatamheed653 10 ай бұрын

I am so enticed, already soaked chickpeas to try for myself

@marystestkitchen 10 ай бұрын

YESSSS!!!! Please let me know how it goes!

@alfonsotech 9 ай бұрын

Whether it is a good value also depends on where in the world you are. Where I am tofu is imported and expensive, so even the pumpkin seed tofu is well worth here where we have abundant seeds from a pumpkin cousin auyama. Soy and other legumes are easier and cheaper to get too. Also, fresh tofu is so much nicer. :-) Thought you'd appreciate the perspective!

@taiyoqun 8 ай бұрын

I live somewhere where we traditionally ate lots of dried beans. And if I could give you some advice on how we traditionally cook them, it would be to always soak them on a big bowl overnight. Does using a bowl instead of a jar make any difference? Absolutely not, but you'll leave it on the countertop next to the sink and won't be able to miss it next day. The moment you put something in the freezer, the chances you'll forget about it multiply. But if it's outside, the worry that it will go bad and the constant visual reminder will override the ADHD; and you'll most likely use it the day you wanted to. Freezers are like couches, they erase everything from existence until two months later when you find it and feel dumb, do not trust them.

@marystestkitchen 8 ай бұрын

haha

@janegoodwin1823 4 ай бұрын

Chickpea or Burmese tofu is made from chickpea flour or peas and has been around for hundreds of years. It’s a great alternative to the tofu made from soybeans, which is more familiar in the Western world.

@marystestkitchen 4 ай бұрын

Yes. I made a video about Burmese Tofu about a decade ago and it is a wonder food. However, it's really not a good substitute for soy tofu in many recipes; particularly any recipe that includes a braise or boil.