I absolutely love this guy. I knew how tofu is made but Steve here is a master, and he also has a great sense of humor about it.

aww man you should make Biji jigae with the leftover pulp man it's the best!

@19andthe16

Жыл бұрын

This guy knows whats good

@armuk

Жыл бұрын

good idea

One's ability as a chef is only limited by their ability to taste, their ability to sense. So if homie is taste testing water filter varieties he's probably pretty good.

Thank you for sharing the beautiful artistry of making 두부.

Tofu dusted with cornstarch then fried, and tossed in any sauce you want is the best. I would never do that with this beautiful artisan product he made, but for the grocery store stuff it's great.

@MrAzijn

Жыл бұрын

Learned this method years ago and it's so good, I've converted loads of tofu haters doing it this way

@godsama959

Жыл бұрын

For something like this, you really want to retain the moisture ratio through gentle cooking.

@sophie_vibes

Жыл бұрын

try it with potato starch that has some kombu salt added in! so yummy to eat on its own or with a fresh sesame cold noodle dish

I appreciate artisans like him so much. Thanks for sharing!

한국두부를 만나니 반갑네요

His voice is comforting btw

Dooboo is one of the amazing sources of protein and an unexpectedly flavorful ingredient for Korean dish.

I always wondered how tofu is made. Thank You!

That was fine culinary poetry. 😚

what an artist. meticulous and surgeon-like precision yet with grace and respect.

If dooboo had a voice, it would sound like this man.

Tofu is amazing

What a wonderful attention to detail in his craft

This strikes me as something very easy to do, but very hard to do *well.* Thank you for sharing the process!

truly is the most beautiful tofu i ever seen

A very interesting and relaxing video, thank you.

great content bon apétit. ty for sharing this person and this process with the world :)

It felt like meditation. He's a master.

13:10 colors of the vegetables are beautiful

could listen to this guy all day all night what a voice

I love the way tofu takes on the taste of what it’s mixed with.

I’m loving these videos, has me appreciating the the food, and the makers.

love his vibe ❤

The making of the Joodooboo is a lengthy process, but once the dooboo reaches the stage of Soondooboo, you know that the dooboo will be dooboo soon. :)

was lucky to try out joodooboo, it’s amazing! loved seeing the behind-the-scenes!

It’s surprisingly similar to making cheese

What a beautiful clip

Fantastic! I love the explanation and demonstration of his art.

This is just what I needed

I really enjoyed this

The right amount of jiggliness...awesome!

@csabavarga8273

Жыл бұрын

Excuse me. The term you're looking for is "Pretty specific level of jiggle".

This was awesome thank you! I love tofu

Thank you for sharing ... lovely insight into the process to making soya tofu ... my mother favourite

Joodooboo hype! They make amazing food and everyone working there is so kind

After all, dooboo is a '맷돌'matdol (millstones). The bean pulp is called '비지'biji, but in Korea, it is boiled and eaten (biji jjigae)

beautiful ...

The idea he sends a message to his tofu while forming is the shining example as to why he is one of the greatest.

fantastic.

I love their banchan lunch w fish and the dooboo! I love that you chose to be in Oakland !

excellent...

With the pulp, you need to make 비지 찌개!!

I hate everything about tofu, yet I was very interested in this. Very pretty plating and clearly this man cares about what he makes for his customers. Bravo Steve

Oooh that looks delicious!

Yesssss Dooboo

woooo amazing lil gem in oakland!! a great neighborhood spot for banchan and fresh tofu :~) we're so lucky to have them here

noice! i can almost taste it..

Thanks for using the metric system. It is really appreciate 👍🏻I love tofu but I love more the metric system

Fresh made tofu is soooooooo tasty grocery store tofu are not even close

Fascinating! I love tofu. I eat it almost everyday. I know there’s unsweetened but sweetened tofu is my preference. Tho This dish looks delicious! Can this be a savoury and dessert? haha!

@alicehargest

Жыл бұрын

This is so cute lol

Beautiful vdo - thank you for doing this. It would be great if you can 'share' how the coagulant is made and what percentage to use.

Thank you for showing your process. What do you do with the foam?

You can use the pulp, also called okara, to make a lot of recipies. In my case I use it to make an spradable "chaep cheese" (3% prots when wet)

@savorykitchen_1103

Жыл бұрын

Yeah. We call it biji in Korean. Usually used to make stews or add when cooking rice as well

So glad we had those icons in the upper right, otherwise I would have had no idea what was going on.. /s

Great! Thanks! Where can I get the mold and clothe? Nevermind -- I hear your friend made the mold! Beautiful mold!

i need steve on my team if the apocalypse happens!

Kaunis. 🥰

Similar process my grandmother used to make schickan yougart

Now i want taho.

Thanks for utilising international c•

Dude is giving Bob Belcher vibes and I love it

@redcomet0079

Жыл бұрын

“GENE!!” 👨🏻🍔

Any chance there would be a way to turn the dry byproduct in to a soy based fritter similar to falafel type thing? I feel like I need to know.

@sujini84

Жыл бұрын

The byproduct is called biji and is also used to make jeon which are a sort of fritter or pancake if you will. It is also used to make crackers and dog treats.

@Ermude10

Жыл бұрын

The simple answer is: Yes :)

@DrWho44

Жыл бұрын

in korea, people don't throw away the by product, it's called biji. you can add in kimchi stew, or make little pancakes.

Thank you BA for calling it Dooboo!!

Do you add salt or sugar in the process when pressing the milk

❤

Is it possible to make homemade soft tofu using bottled soymilk? I can only find the hard dehydrated type of tofu where I live

@minah8292

Жыл бұрын

I would ensure the "soy milk" is more like a soy drink. Most american soy milk has additives to mimic milk, making it behave differently than pure soy milk made of just soybeans and water.

@metasamsara

Жыл бұрын

@@minah8292 I was wondering if one could make "coconut" tofu, that would be easy to source and I'm thinking has similar properties to soy milk. Could make a special kind of dessert tofu hmm

Dang was hoping for a recipe on the sauce.

@DrWho44

Жыл бұрын

here for you. 1Tbs dark soy sauce (go for Korean Jin ganjang) 1tsp sugar or honey 1Tbs water 1tsp chilli powder (to taste) 0.5Tbs sesame seeds 0.5Tbs sesame oil, 1 finely chopped spring onion some finely chopped red/green chilli (optional) some minced garlic (optional) mix them well. enjoy

@chalupa808

Жыл бұрын

@@DrWho44 You're awesome. Thank you!

Just for calcultion into grams for the rest of the world, he produces tofu 400g/l soy milk

Interesting. Most recpies I see cook with the pulp still in the milk before straining.

스팀으로 저어주는 기계 탐난다..

I have a soy allergy so idk why I’m watching this but cool good stuff

I challenge you to make Rich's eclairs. Good eclairs are hard to come by.

This was fascinating to watch. I’m a huge fan of non-GMO tofu ❤️❤️❤️

makes me wanna eat tofu. which I never wanna do

"a specific level of jiggle." 😂

How does one use the pulp to make pickles???

@chapulines7034

Жыл бұрын

It becomes base for pickles. I believe it's similar to Japanese nukazuke!

What is the name of pink salad?

This feels like an overcut of the process. Just by how he speaks and the gaps left in his context, you can tell important steps are being left out. I wish we could get this in an uncut format.

I wonder is you could use Almonds or other nut milks?

@benjaminr6153

Жыл бұрын

Yes, although you would probably need to use a stronger coagulant like agar agar.

Yall should have put his name in the title of the video

I need a bite

can fava bean be treated same way and turn it into fava bean tofu?

What’s the coagulant? Does anyone know?

@rafa.frqnz1188

Жыл бұрын

Ya google does

What does tofu taste like?

@Cal-TwentyNine

Жыл бұрын

Whatever you season it with :)

@bmanna495

Жыл бұрын

rubber erasers

@waylondesnoyers4606

Жыл бұрын

@@bmanna495 if you have it unseasoned and uncooked, yes it will taste bland. However, you have to think of tofu like any other protein, it is a sponge for flavour, especially when marinated in a sauce, whether sweet or savoury.

@leonhardable

Жыл бұрын

@@waylondesnoyers4606 "any other protein" nah. i will not stand for this heresy. there's two kinds of protein that are bland and tasteless, and these are american chicken and tofu. tofu can be made into decent dishes, but you dont need to put down the better ones to make that point. thats just dishonest.

@waylondesnoyers4606

Жыл бұрын

@@leonhardable and think about every other protein you eat. You season it, whether you know it or not, it's been cured, aged, salted, treated with herbs and spices (wow plants, amazing... I know😱). You use oil/fat, acid, and salt to season your food. Meat by itself is not even remotely satisfying or decent in any form. There is a reason that people marinate stuff

do you ever say no whey

Now do natto! 😁

@tl3657

Жыл бұрын

why would a korean chef make japanese fermented soybeans

@xSoulSethx

Жыл бұрын

@@tl3657 wasn't aware that you had to be Japanese to make their cuisine.

What is the coagulant?

@rockyoh

Жыл бұрын

You could use vinegar or Magnesium Dichloride. Traditionally they used Bittern (salt), which is really hard to find in USA.

@9andrea0

Жыл бұрын

8:17

I wanna see some Inorganic tofu. That exist if they always have to mention they use organic.

@gideonwackers7693

Жыл бұрын

preferably also the GMO version because GMO soy is good for high harvest yields

ok so.... easy to make .... if you has all these equipments.. got it.. thanks

fun fact chinois means chinese in french :)

The tofu skin on the top of the cooked soy milk is one of the best parts of tofu making though :( hopefully it wasn’t thrown away

Chiiilll

Dude's hands are burnt tf though. This was a brilliant video

This doesn't look like S1 E1. Should fix that.

Soybeanzz

Im this years old just found out coagulation is just salt water... Here i thought its some other mixture.. and also now understand why you cant actually eat too much tofu..

I was thinking of Dahyun this whole video.

Can you make it into a hot dog? 😋

5kg into 40L into 32lb.. interesting units