Hi friends. So many comments on this video ask for a firm tofu recipe so I've done my research to make this new video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6N8KE4o4xMw.html The same technique can be used with Chickpea Tofu I believe. Would love for you to go check it out:) Be good!
I've just watched a video where tofu was made out of red lentils. He blended the soaked lentils and didn't drain them, he just cooked the whole lot together, and his tofu was firm. If you didn't drain the mixture wouldn't you get a firm tofu with this?
Great video. After rehydration (broth)don’t drain. Use everything with the pulp. Coconut oil (solid) is the best for me.Then used more water (broth) in the reduction cooking process It would be a heartier and firmer (meat texture) due to the fiber. Use chicken broth instead of water. Bullion is even faster,cheaper, and easier. Instant chicken meat! You can flame grill it fooling everyone that it’s chicken. Add barbecue sauce and no one will know.
Hey, I wanted to join the conversation and add that I tried your method Gregory and I LOVED the results. I like my tofu on the firmer side so I made sure to cook a lot of the water out in the reduction process, bc the more water cooked out the firmer it’ll be, and once I set it in the fridge it got even better 😍 especially after a few days. The only variation from the video and Gregory’s method is I didn’t use a broth like bouillon bc I follow a alkaline diet but bc of the seasonings used it still turned out great. Thank you so much for the video and Gregory for your added recommendations, they worked great together!
@@Emivioricomex no it doesn’t imo. Especially when following the steps recommended especially w/ seasoning including bullion or not. Much more reminiscent of a firmer tofu.
You can also filter some of the blended chickpeas while you use the rest of the blended chickpeas unfiltered for a denser tofu, or you can just skip filtering the blended chickpeas all together.
Today, I just literally tried lentil tofu! So surprised and pleased it will be a lifetime staple! Also fries up super fast with a little bit of olive oil spread on it and spices
So.... little ADHD thinking outside the box, it's pretty soft, would it mix smoothly with fruit either fresh or frozen thawed and a bit of sweetener? If too thick would a bit of juice or even water or cream make it thebright consistency. And if you added lot of frozen blueberries or other frozen fruit and sweetener and stirred vigorously would it do the same as Greek yogurt and make a soft ice cream type treat. These are things I do with Greek yogurt and although it's a bit thicker....could it work? Or could you add more water when making if you wanted to use it this way? I've seen the thicker versions so it tracks to me you could go even less firm and perhaps add some sweetener like maple syrup before refrigeration
I really appreciate the fact that you don't waste anything, you do the same thing so do , rinse the blender to use every single piece of whatever was blended.
So nice! I was making Shan tofu often for a while. Honestly I just grew tired of the process. But I’ll try this, not much different but a few less steps. This is more like a hummus cheese, or chickpea cheese 😂 and I love it. Our tofu is from a mom and pop maker but has tripled in price so we’ve cut back a bit. This will help.
🤣 At first, I was like, cool container those chickpeas come in. In the US they just come in bags… then I realized it was a recycled yogurt container. Good video, I like your voice.
Why not let the milk sit for a couple hours before heating and carefully scoop off the top 90% for heating leaving the last 10 percent with the starch residue. This will give a firmer less fragile tofu. It is the starch that makes it fragile.
Usually that's a good recommendation for tofu but I'd say the opposite with this, as it's the starch setting the tofu instead of the typical coagulation and separation of curds, which the starch would usually interfere with sticking together but in this case it's the starch setting or making the tofu, like a firm corn starch set pudding. Wouldn't reccomend trying this as the tofu probably wouldn't set properly.
If you want firm and bouncy tofu that holds together if you boil it, you can quite easily get that if you have a tofu press. Just let the chickpea milk (what you have after having filtered out the pulp) rest in a bowl for half an hour to let the starches sink to the bottom of the bowl and then carefully scoop everything but the starches in the bottom of the bowl over to the sauce pan before you boil it. As your chickpea milk boils, you will see that it separates into curds and whey, even with no coagulant added. You can then drain out the whey by pouring everything through a cheese cloth, then put the cheesecloth with the curds still in it into your tofu press and press it in the fridge overnight.
Just stumbled over this video in my quest for a more detailed and succesfull display of chickpea tofu videos. I really appreciated the video format-simple (aand funny) but still enough informative details to be useful!. you got one new subscriber and a like :D
And I actually got a question. When using dry chickpeas for ex hummus, you have to boil the chickpeas for 30-60 minitues after the hydration dua to high amount of lectin. Do you know if the heating progress when making tofu, is enough to remove the necessary about of lectin? :)
Thank you for the sub. Glad you find the videos useful! I want to say yes but at the same time I'm not a food scientist and I don't know enough about it unfortunately.
I admit, this looks easy but it's extremely difficult to make. I tried every technique on youtube but none of it came out the way it's supposed to. 12 pounds of chickpeas gone to waste. First, I tried the other way first where some tutorials blend the chickpeas then squeeze the milk through a milk bag, heat and stir it until thickened. The consistency looked pretty much to what I've seen here but when it cooled it was soft and mushy. Tried it again, this time with even less water (didn't add much the first batch). I stirred and I stirred and I stirred and Oh I stirred and switched hands several times until the consistency resembled what's seen here. Let it cooled. A bit firmer but still too soft. After the 12 lbs of chickpeas was wasted, I went to the store and bought chickpea flour. I solicited the help of my girlfriend and son to follow along with the tutorials to keep me doing exactly what's seen here. I do that to make sure I wasn't going crazy. Still turned out mushy after stirring on low to medium heat for an extra extra long time. Think I'm gonna stick to just roasting and stewing my chickpeas whole. Food is too expensive to waste, especially because I was trying to be economical
Sorry to hear you're not finding much success Kreem. Have you tried weighing out your ingredients? I find cooking can be hit and mix when measurements are not followed
Why don’t you cook the chickpeas first ?I don’t get it … cook them , mask them ,put it dish , cut into cubes ,fry 🤷♂️🤷♂️🤷♂️.ok .tofu is soy milk .. the soy pulp becomes .. okara. 🤔🤔🤷♂️🤷♂️
The problem is that is not true tofu, which is high in protein and low in starch. What you are making is "Burmese Tofu" which is, effectively, just a high-carb pudding that is savory rather than sweet. Chickpeas can be made into true tofu, by making chickpea milk & coagulating with food-grade gypsum & a bit of vinegar. It's not all that hard, and can be consumed with people interested in low-carb (keto) diets...NOT possible with your recipe product.
Hi Sam, thank you so much for sharing your recipe. I gave this a try today but I didn't use enough water and it turned thick very quickly in the saucepan. I added a bit of cumin and a bit of massala spice to the mix before putting it in the fridge and I just cut a small slice, floured it and pan fried it and it's really nice, crispy on the outside and soft in the middle 😊 I think I should follow your instructions more closely though 😉 I am so amazed you can make tofu from chickpeas! It's quite amazing 😄👍 Thanks again, will be looking out for more of your recipes 🙏😁
Cost equivalency with ready, store bought Tofu would be relevant only if one factors one's time, energy, effort & product quantity into the equation..😁
Thank you for your video. I cannot listen to instructions with background music. It's an ADA thing, ADHD thing, disability thing, spectrum thing, just something to think about. Think about. A little bit of music goes a long way. It's best not to have music unless you're singing or not talking.
I loved every minute of that video, except the annoying piano music! I’m so sorry, this is not a criticism of any of your wonderful recipe or the great teaching method. I’m absolutely inspired to make this because I could eat chickpeas every day and love tofu, so I’ve always wanted to know if you could make tofu with chickpeas instead of soybeans. Thank you. ❤ Having said all that, I am very badly affected by music playing behind someone’s voice and it gives me dizziness and nausea. It’s horrible, but so many fabulous teaching videos on RU-vid have music playing while someone’s talking and I wondered if you would consider producing some more wonderful recipes without that music. I can’t hear which notes are being played so I don’t know what the music is anyway. I do hope I don’t offend anyone by asking - it’s just a personal health problem for me and I don’t want to spoil other people’s fun. It’s just I can’t separate the voice and the music part in my brain. I don’t have an emoji on my tablet for someone begging/pleading 😢 😅
HOW ABOUT IF HE ADJUSTED THE MUSIC TO LOWER VOLUME, WOULD THAT ALSO GIVE YOU THOSE SYMPTOMS WITH LOWER VOLUME MUSIC IN THE BACKGROUND?🤔 HAVE YOU CONSULTED A DR FOR THIS? IF NOT, I WOULD... IT SOUNDS LIKE IT COULD B A SERIOUS CONDITION, SO PREVENTION IS THE NAME OF THE GAME.😉 AND THERE'S PROBABLY SOME REMEDY FOR IT.🤞🏾🙏🏾 🌺✌🏽💚🌺
Thank you for sharing your experience. It's not an easy thing to open up to! I appreciate your feedback and I've made some tweaks with my new video. Not sure if it'll help but I do what I can!
@@SamsHomeKitchen Bless you - that’s so kind of you. I really appreciate that you didn’t get annoyed with me. I have had some rude comments in the past :D but if I keep quiet about how something affects me and others like me, then the wonderful RU-vidrs like you, don’t realise and you lose your audience. Anyway, yesterday I made the some of the tofu and it turned out beautifully! In fact, much better than I dared to hope, so I’m very thankful. I’ve had 3 meals so far, using it sliced and fried, and with different flavours or marinades. Excellent recipe. Thanks again, and I’ll be watching out for some new videos. X
I found your channel for the first time today, and I enjoyed watching you create this simple chickpeas tofu, which I'm definitely going to try. Your verbal presentation was also light and engaging. You've got a new subscriber, and yes, I'd welcome a video on the use of leftover pulp. Thanks 😊
ITS NOT 0.30!!!! NORMAL PEOPLE DONT PRICE PER PORTION, like seriously its so misleading you have to buy things in cans or bags stop acting like your some kind of restaurant when you make a RU-vid VIDEO
I do the leg work and do up the math so people who’s interested in trying out the recipe can focus on making the food while I got the rest taken care of. Buying bulk will always get you lower unit price. And if you buy kgs or lbs of dry goods, they last you for a while. That is cost saving plain and simple😎
What the fuck, the random voiceover of the chickpeas made me laugh out loud. 😂 It sounds exactly like something I'd say irl for no reason. 😂😂 Subscribing just for that.
Only if there’s a way to actually calculate the impact on everything in life right? The energy it takes to recycle 20 tins vs the packaging of 1kg of dried chickpeas. Definitely not as straight forward.
Very true if you spend every waking second of your time generating income or that you are on such a high income that it's cheaper to outsource and get someone else to do it! Also need to be mindful that not making things from scratch means there are additional packaging and environmental impact produced as side product generally just get swept under the rug.
once soaked, the chick peas would be heavier so 200g of chick peas to blend with the 500g of water is not the whole quantity of chick peas you stared with. Or did you just mean "chuck all the dehydrated chick peas with 500g of water in a blender and blend"?
200g is the dry weight of chickpea I used pre soaking. Given dried chickpea is very hard, i would not recommend blending in the dehydrated form. You’ll likely ruin your blender unless you really want an upgrade😂
Best beleive that I will try this while being a meat eater and egg and animal milk consumer for life simply because I love homemade everything .If I can make it at home .I want it
That’s over 4-5 servings of tofu though and I remember it was a bit on the salty side so can defo reduce it. Beauty of cooking our own food is so we can make adjustments where fit 👍
mine did not set properly. I followed similar process with lentils. they diid not set correct. it has consistency of mashed potatoes. was heat process incorrect?
Thanks for sharing this budget and environment and health friendly recipe. First I watched your lentil tofu video which is also very mice. Then searched your chickpea recipe. Can I make this tofu with pulp (without straining the pulp out)? Will the taste or texture deteriorate? My second question: Can I make tofu from Mongo Beans? Thanks, regards from Canada.
I believe leaving the pulp in with chickpea will yield you a similar result. Let me know how you go? I've not had much tofu experience with mongo beans tbh. They are traditionally used in sweet dishes in Taiwan and they do have a crumbly texture. Will have to see if they have a similar startch content compared to chickpeas and lentils I guess.
Funny how the algorithm of RU-vid works... I made chickpea tofu yesterday using chickpea flower (and some additional ingredients for flavor). Was first time I tried; it was even a bit firmer than yours, but when baking, it tranfered into a 'hot mess'. So I ended up throwing everything out...Why didn't I think about a bit of flower before baking... Ah well... I will try again :)
Hot weather idea...I'm from Canada so my expertise is the opposite but I think insulating from the warm air in the room is what you need to do. Using a larger container even the pot you'll be cooking in and put the chickpea/water jar in the pot and add tap water and a few ice cubes if the water is pretty warm. Check periodically and add more ice cubes if needed to just keep that outer water at a reasonable temperature during the soaking. The soaking water will be a similar temp so you don't want it ice cold or you'll need to soak longer. It's winter in Canada and I'd probably just use hot water right in the the chick peas
I feel so seen with the scraping of the lid and blender with a spatula! I do the same because I cant stand washing/ throwing all that down the drain! Thanks for this video. I’ve been wanting to make my own chickpea tofu for a while now. And would love a recipe for the pulp! ❤
I've been procrastinating on this one. Planning on revamping my soy milk recipe and churn out a couple of related recipe with it. Then I'll have enough pulp for a recipe lol.
Anyway, the recipe is very nice, and I am going to make it, but with the soaking water, just try it. We never know it all. Thank god there is always time to learn. Like me with this recipe. 👍
