Thanks so much for enjoying this exploration of PEANUT TOFU! Just FYI, I found raw blanched peanuts online but generally, the prices are higher than I found locally. But if you can't find them inexpensively around you, here are the online links. For USA: amzn.to/3k80GGN For Canada: amzn.to/41396jr

@kaakrepwhatever

Жыл бұрын

Inspired by this series, I made a small batch of cashew tofu just now (so you don't have to).Epsom salts didn't curdle the milk, but citric acid did The whey was clear. The "tofu" came out soft, creamy, and spreadable.

@cultofsogga5863

Жыл бұрын

Peanuts are beans too as soy

@tile-maker4962

Жыл бұрын

Can you do pine nuts next because they are low in starch?

@religionisapoison2413

11 ай бұрын

Being a product from the ground, most raw peanut packages will have a cook for safety label on them if it has the shells. In America you can buy bulk raw peanuts in shell from manufacturer for boiling and there are safety labels regarding cooking to safe temperature.

This is actually made here in India as a substitute for tofu by people who are sometimes lactose intolerant and can't have paneer. We call it peanut paneer and there are quite a few recipes of it online and even on KZread. It's not that common anymore coz tofu is much more widely available nowadays but I used to see this in quite a few local grocery stores in my childhood. We normally made this the same way we made paneer by curdling the milk using vinegar or lemon juice after taking out the pulp the way you did it in the video. It goes amazingly well with curries just like paneer but needs to be deep fried or air-fried first coz it's a lot more soft and sometimes disintegrates when added to other liquids.

@marystestkitchen

Жыл бұрын

Very cool! No surprise that Indian cuisine has produced something like this :-)

@voidninja9134

Жыл бұрын

Soya Tofu would be cheaper than peanut I guess

@catswirejewelry

Жыл бұрын

@@voidninja9134 I find it interesting because I can't eat tofu anymore, I have problems with the soy.

@catswirejewelry

Жыл бұрын

@@iii___iii My stomach won't tolerate it anymore.

@lottatroublemaker6130

Жыл бұрын

So you are not making it as a tofu substitute, but as a paneer substitute, as people who are lactose intolerant can have tofu, there’s no lactose in tofu since it is made from soy milk. So they use it as an option instead of paneer. Great idea! 🤗

I like the "will it tofu" name for this series. I'd be interested to see if Polish white beans become tofu.

@marystestkitchen

Жыл бұрын

Thanks! I wonder what Polish white beans are vs other white beans

@martynabieniok9669

Жыл бұрын

@@marystestkitchen Polish white beans might be "Piękny Jaś" variety. These are veeery big beans, perfect for roasting.

@marystestkitchen

Жыл бұрын

@@martynabieniok9669 very interesting. Thanks for sharing!

@NgocNguyen-px8kd

Жыл бұрын

It’s a great name

@missylou725

Жыл бұрын

Or maybe chickpeas or black eyed peas...

I’ve been making the pumpkin seed tofu regularly since your video came out. I’m allergic to soy, so that recipe has been a game changer for me.

Hi! I'm late to the party, but nigari aka dried seawater after extraction of salt, which is mostly magnesium chloride in water, is actually also used in Chinese tofu as well. We call this kind of tofu “老豆腐”(old?/tough? tofu) or “北豆腐”(Northern tofu, from where this method is more popular), while gypsum tofu is called “嫩豆腐”(tender tofu) or “南豆腐”(Southern tofu). Also peanut tofu is a thing in Okinawa, Japan, my friend really loves it after visiting, so I'm going to try this recipe very soon!

@marystestkitchen

Жыл бұрын

cool!

@CrackDavidson1

Жыл бұрын

Gypsum for silken tofu, nigari for firm tofu. That's how i understand it. Are these translations more accurate?

Tofu queen! 😍

@marystestkitchen

Жыл бұрын

🤗🤗🤗

I find the tofu series so interesting. Every time I wonder what you will try in the next video. And I love that you always try to use the pulp for something else!

@marystestkitchen

Жыл бұрын

Glad you enjoy it!🤗🤗🤗

Who else I watching even though they have a peanut allergy? 😂 Mary’s voice combined with watching the process of making the tofu is so calming to me

@Chakolit

Жыл бұрын

Me! The cookies look so good even though I know eating them would make me really, really sick!

@hakanul2765

Жыл бұрын

Hope medicine finds a way achieve all the food allergies 🥺 I don't have a one but I would hope for a world that has no food allergies!

@CosimaNonymouse

Жыл бұрын

I used to be allergic to peanuts and only recently (and rather accidentally) found out that: No longer! And holy fudge, peanuts are so delicious AND healthy! I'm glad my body came to its senses. Now, depending on how allergic one is (it only made me puke when I was allergic so, not dangerous): DON't just eat a handful of peanuts to see if you're still allergic or not. Introduce it slowly; trust your senses, smell it. Allergies come and go.

@Chakolit

Жыл бұрын

@@CosimaNonymouse I unfortunately know I'm still allergic as I accidentally ended up eating some a few years ago and spend the evening being sick.

I made peanut tofu using nagari, then lemon juice to coagulate. I used dry roasted peanuts. It made something the exact texture of full fat ricotta cheese with the slightest hint of peanuts. It was delicous!

@marystestkitchen

Жыл бұрын

Sounds wonderful! Especially with a hint of tang from the lemon!

@julieweiner1623

Жыл бұрын

I was looking to see if you could use dry roasted peanuts. Ty

@lottatroublemaker6130

Жыл бұрын

*Nigari* 🤗💓

@lottatroublemaker6130

Жыл бұрын

Sounds just delicious! But I didn’t understand completely. The Nigari is a coagulant. So did you first add one coagulant, then another (lemon juice)? Or did you just add both at the same time? Wonder if you could use it as a ricotta replacement?

@paulgdlmx

Жыл бұрын

¿Could you please send a recipe?

Oh my god I bet this would SLAY in like a chili oil/black vinegar/green onion sauce

I have made this as a curry few times. It tastes amazingly buttery, much better than kidney beans and chickpeas.. And u can make nice hummus out of boiled beans! 😊

Mary, please make tofu from red kidney beans! I really want to try this. You're just a tofu queen!

@marystestkitchen

Жыл бұрын

thanks for the #reciperequest 😁

This is the best series. Can’t wait to see your next experiments!

just gotta say I rly appreciate you putting a warning in for calorie talk. you’re the best! thanks for being so considerate of your listeners

Mary!! I think you made a perfect substitute for ricotta. It looked like it had the exact creamy curdy (new word) texture. Amazing, as always thanks for sharing with us 🙏🏼💜

@marystestkitchen

Жыл бұрын

😁😁😁 I think so too!! It's very exciting to think of the possibilities! Thanks for watching🤗

@meskita106

Жыл бұрын

It would definitely make it on to the cheeseboard. I tried this process with walnuts about a year ago, with nigari, but quit half way because of the small curds. Yes, adding the probiotics is the way forward. Much better than, starch based vegan cheese. But can you age it?

@supernova622

Жыл бұрын

Back when June Xie worked for Delish and did Budget Eats, she made a peanut milk and used the pulp like a ricotta

@PurringMyrrh

Жыл бұрын

Vegan ricotta is made similar this with cashews.

This youtube series (will it tofu) are the uploads I look forward to the most in all of KZread!! Keep it up!! 🎉🎉

that was so kind of you to give a heads up about the nutrition discussion ❤️

i love this series, it's so fun experimenting with food in a way that is not wastefull! have you tried cannellini beans? i heard they are a good alternative to soy

@marystestkitchen

Жыл бұрын

Haven't tried those yet 😁

finally a cheaper alternative to cashews when making cream cheese that's just not a unholy mix of coconut oil and potato starch

@robschneider266

Жыл бұрын

man, I really feel you with the one-two trash food punch of oil and starch

@katherinejustine1

24 күн бұрын

Yum, how do you make this into cream cheese?

Please do videos on uses for pulp! Like those cookies and possibly muffins like you were saying! What a wonderful video as always! ❤️

@evemariechase8273

Жыл бұрын

I made muffins from the pumpkin seed fiber and they were very good. Am going to try to make pancakes.

I just love your brilliant videos! Your experiments are so helpful and amazing. Thank you for posting!

I discovered this via random suggestion in my feed. I love this series- it's been fun watching!

Love the series! Thanks for doing this!

I’m really keen on this one!!!

Oh my gosh this is so coool!!!! I absolutely love tofu and cooking with tofu (or making cheeses with tofu like ricotta!), so the idea of making tofu homemade, as well as making other kinds of tofu, sounds so awesome. I'll definitely watch your other videos. Thanks for posting, and I'm excited to see if the roasted peanuts works out or not!

@marystestkitchen

Жыл бұрын

yay! 🤗🤗🤗 I'm so glad you're enjoying this series

wow love this series! thanks for all your effort to experiment and make these videos :)

You literally are the Tofu queen. 🥰 You're so creative and I love how you explain things so well so even someone like me can understand. Thank you so much for these videos. 🙏💛🫂

I love your creativity + testing mindset. Have a great day. 👍🏼

Amazing! Thank you so much for these videos. This looks so delicious, it looks like it belongs more on a charcuterie board or on salad as a type of "feta" style thing instead of tofu tbh. I've only made tofu once from soybeans, but this series is making me wanna try again with all sorts of things! Another thing is that I like storebought tofu because of the calcium it provides, it never occurred to me that you can use calcium salts yourself to help it coagulate... Maybe I should try these after all haha. Again thank you so much! You are truly a kitchen scientist!

You are simply fenomenal!! Thanks for your existance! (or thank your parents... :) ). I really love the respectful way in which you call to action and the way you say goodbye to those who leave before the nutrition facts. I think you're great on so many levels! Take care!

@jodykivlin

Жыл бұрын

so so so true!!

Great video, and wonderfully laid out with the permission to scoot out before the dietary info. Excellent work, thank you.

Love your videos! So inspiring and fun.

Thank you soo so so much, Mary!!!

Great effort. I like. This is how great things are discovered, through experimentation. Thanks.

@marystestkitchen

11 ай бұрын

Glad you enjoyed it!

Love your ideas for tofu!

First time watching, i'm pretty sure. I like the experience nature of the video, it's well shot, well edited. Props !

This is so interesting! Thank you, Mary!

Thank you! Love this series! ❤

@marystestkitchen

Жыл бұрын

So glad!😁

Thank you, Mary!

Oh My God! Ur patience is next level ❤

Another great video. Thank you so much

@marystestkitchen

Жыл бұрын

Glad you enjoyed it

Peanut tofu cheesecake seems to be a natural. I think roasted, sprouted peanuts could be nutritionally interesting both as a macrobiotic peanut butter or chopped as salad topping. Peanut natto is another interesting idea.

You're contributing great to vegan cuisine! I would like to see something fermented with the other half of raw peanuts (my fav is Greek yoghurt, as I commented before). 😀

@marystestkitchen

Жыл бұрын

Thank you so much. We're thinking the same thing!

Awesome! Thanks for satisfying my curiosity.

Love this series and all of the spinoff recipes! I'm excited for whatever's coming next! Would it be possible to try acorn? I know there's acorn jelly, but I don't know if it will tofu!

I'm loving this series, am getting a bit lost though so would great if you can do a summary video of all and compare them together

Awesome Tofu Videos! Today i made Tofu from hemp seads just like you did with The pumpkin seeds, works exactly The Same way. Peanut tofu will be next!

@marystestkitchen

Жыл бұрын

That's awesome, Max! Thanks for sharing your experience. It'll be my turn to try with hemp seeds soon! They are just in my cupboard now waiting for their time to shine 🤗

looks great! and so inspiring!! i'm brazilian and this looks like a good candidate to make vegan queijo coalho grelhado, a type of cheese that we eat grilled on the beach. Gonna try this and the pumpkin seed one 🌞

Fantastic research you're doing. It shows to me we could have so many tasty, healthy commercial products if and when the plant-based food market was large enough.

Very impressed as always!

Thank you so much these are great!

I've made this a couple times now and love the taste!

@marystestkitchen

10 ай бұрын

Yay!!!! You rock!

Love these experiments!

❤🎉 so creative!

This is so cool!!!!

It looks like an amazing base for vegan cheese! I will try this out :) Thank you for sharing all the tofu magic

Really cool!

Love the "measure from the heart" coating

This series is so interesting

Amazing, girl! ❤

I love peanuts/butter, i'm excited to watch this!

This is such an interesting channel. Glad I found it! I've never even eaten soy tofu...I need to change that.

@marystestkitchen

Жыл бұрын

Thanks so much🤗

A great video!!! I just wanted to let you know of an alternative version vegans make in India called as "Peanut Paneer" (Paneer meaning Cottage Cheese). In this version, we use raw unroasted peanuts (with the pink coating on) and it yields a similarly delicious soft cheese-like tofu....Wanted to share this to let people know that it is possible to do this with raw peanuts as well!! As always a great great series!!!

@marystestkitchen

Жыл бұрын

Thank you so much for sharing!

So cool!

@marystestkitchen

9 ай бұрын

:-)

Now that I have the same press, I’m excited to try this! Yay!

@marystestkitchen

Жыл бұрын

It's so good!

You doing very good job. God bless you.

Thank you for another great video. I’m eating peanuts 🥜 while watching it 😊

That is looks delicious and if remains some of Penuts satisfaction factor, that sounds like a wonderful between meals snack!

Got to try this!

Fun to watch

Coming from the South, this reminds me of boiled peanuts, I'm excited to see the next videos in the series!

@marystestkitchen

Жыл бұрын

It's coming soon :-) Thanks for watching!

Super interesting!!!

This is so cool!

i have never had tofu but it looks really fun to make!

@marystestkitchen

Жыл бұрын

Fun that you can eat :-)

Super cool cooking show! I like it

I LOVE THIS SERIES! 😍I wonder if adding a few grams of soybeans to the peanuts would help structurally? 🤔

You inspired me to grow some oil-pumpkins for seeds this year and following. I like soy Tofu, but my digestion don´t stand it. Can´t wait to try the pumpkin seed Tofu! Thanks!

@marystestkitchen

Жыл бұрын

you're very welcome! have fun with your pumpkin gardening :-)

I knew it would turned out great. Good job! I make peanut yogurt, it gets super thick, just like soy yogurt.

@canesugar911

Жыл бұрын

If you don't mind, can you explain the process?

Wow! I had my doubts but so glad to see the end result! Also, I voted for safe and familiar. Can I vote for DANGEROUS now? 😎

@marystestkitchen

Жыл бұрын

Oh I was FULL of doubts until I TASTED it 😂 Danger is definitely coming soon

I've only ever made peanut milk and peanut yogurt (using the chili top method), and would never have thought to make tofu with it. Maybe paneer, because I've given up looking for nigari. Thanks for posting!

@tamcon72

Жыл бұрын

@@curatorconservator5170 Thanks!

👏👏👏👏👏 São ótimos!!! Salvaram a vida do meu pet, foi uma situação complexa, e não ficou nenhuma sequela! Equipe ultra atenciosa e ultra competente! Ficamos fãs! Grande abraço

You are doing a great job 👏

@marystestkitchen

Жыл бұрын

Thank you so much 😀

peanut cream cheese is fine by me... thanks for filming all this experiments, i do the same at home but dont keep records so its nice you share it. btw, i bet u can mix legumes with about the same prime curd temp to get the best desired properties, like some creaminess from peanut, some firm texture from beans and so on. u can even heat the residual whey up to curd and extract the most out of different milks.

Appreciate your videos so much. Love them. One question, how are the lentil tofus steamed? The chickpeas one steamed perfectly. After steaming, I added century egg cubes, scallion oil, chilli and ginger. It was AMAZING! Bless you for the tutorial.

That peanut milk looked amazing! Did you taste it? I think this one has intrigued me more than any of the other experiments. I feel like there's a lot of potential in this that goes beyond what you'd normally use tofu or faux cheese for... and now I'm wondering if this can be inoculated with bacteria/yeast to form actual cheesiness. If a lot of the starch moved over, there'd be something for it to eat.

vegan cooking is all about experimenting. I love this "will it tofu" series!

I love this. I bet sesame seeds would work to make tofu. I was once making a tahini sauce with lemon juice and I accidentally added too much water, so I tried boiling the water out and I ended up with ricotta-like curds.

I just made tofu from split peas and it was so good and so easy!

I like that u do macro info at the end of

@marystestkitchen

6 ай бұрын

good to hear it!

Hi, Loving the series, thank you for all your efforts. I read somewhere that peanut tofu requires both gypsum and nigari to fully coagulate. I have been wanting to try this for a while but I've had a hard time finding gypsum.

@marystestkitchen

Жыл бұрын

I get it on Amazon. If you want to get it locally, look for a beer/wine making supply store in your area

Measure from the heart 😀

@marystestkitchen

Жыл бұрын

🤗🤗🤗 the best way to do just about everything

Thanks. Sooner or later I would have tried this

@marystestkitchen

Жыл бұрын

You're very welcome! I definitely recommend trying this yourself :-)

Thank you!

@marystestkitchen

Жыл бұрын

You're welcome!

I'm following this series with both curiosity but also the purpose of trying to figure out what will make the best vegan "paneer" 🙃 several, including this one, look promising

@Natalie-hg3gh

Жыл бұрын

Someone said growing up in India this is what they would see in stores, and use to make at home, vegan paneer!

@channelname1019

Жыл бұрын

I wonder if the waxiness of macadamia nut would perhaps result in a stiffer/denser/tougher texture/consistency closer to paneer?

I would give this a try.

Hi Mary! Have you thought to make Cashew Tofu? I bought that tofu press because even though I’m not vegan I still love tofu and have always wanted to make some!

Great video

@marystestkitchen

Жыл бұрын

Thank you!

Really enjoying your tofu series, Mary, it’s very educational and expands our choices. This peanut tofu looks very creamy and very yum, must try it. Question: is there a reason why tofu isn't flavoured as it’s made? When people make tofu 'fish' it'd be nice if the tofu was already vegan seafood flavoured, same with vegan beef flavoured, 'crab' flavoured or bacon flavoured. Have you ever made something like that? It'd be very interesting if you'd try it. Now am waiting to hear about the cooked peanuts. Cheeries

merci c est tres interessant ces tests

Im not vegan/vegetarian but I really love this series and want to try making some of these. Can't do the peanut since Im allergic but i definite want to do the pepitas/pumpkin seed one. Thank you for this series! I don't consume beans or soy since it can wreck my stomach so seed ones are nice.

@marystestkitchen

Жыл бұрын

thank you very much for watching :-) I'm glad you can try the pumpkin seed tofu!