I visited Xingtai City in the Hebei Province last April and tasted this as one of the street food. Thanks for the recipe . I will make it here in Sydney Australia>
Spectacular! I just bought some gypsum the other day from the Asian Grocery store so I am raring to go to make this. I haven't tried making silken tofu before so this is going to be a fun adventure. Thank you so much for sharing this recipe :)
I wrote this comment before I saw that you had made your own tofu ToT that part isn’t so easy but I thought you would just use store bought tofu and add the sauce and toppings. lol that’s what I do sometimes I learn from my friend she pan fries the firmer tofu and then add red chili’s and soy sauce and maybe some sesame oil and vinegar
These recipes are great for people who wants to make fresh ingredients without all the preservatives and this is an great tutorial video on how to make tofu fresh at home! Great for those who want to make it!
That looks absolutely delicious! I’m guessing it’s silken tofu with a savory dressing and vegetables and beans. I suppose I should watch the rest of the video but I’m getting hungry!
Intrigued on how soft tofu was made. What do you recommend we do with the chunky leftover soybean residues from the squeezed? Another substitute for gypsum? Arrowroot in place of potatoe starch?
That looks so amazing. I love tofu of all kinds and ways. My family and friends think I'm really weird cause I love tofu so much but I don't care It's one of my favorite things to eat.
@@EastMeetsKitchen Right now I have the drawer in my fridge FULL of different tofu. I went shopping with both of my adult girls and they made fun of me a little from all that I bought. I can't wait till there are restaurants here in Wisconsin that serve tofu in different ways. There may be some in the bigger cities but I don't live by any. I'm a small town girl.
I am making this recipe now. How many ml. of soy milk did you end up with after the soy beans were squeezed out? Also, I am using liquid gypsum, or Nigari found in my local Japanese market. Would you know how much of the liquid would be required for this recipe?
@tamcon72 it looks like it was added at 3:40, to the empty pan before the soy milk was poured in. I think that's why she talks about "pouring it from up high so you don't have to mix it after pouring" because the gypsum mixture is already in the pan you're pouring into. Hope that helps!
I don’t get it. Mine never solidified. The only thing I did differently from yours is I used corn starch instead of potato... could that be enough to ruin it??
Edamame are soybeans that are harvested when immature and thus are green. If soybeans are allowed to fully mature and dry on the stalks they become yellow. Don't use edamame for tofu recipes as they will not curdle properly. Use the dry yellow beans.
