How to Eat (and Make!) Tofu feat. Grace Young | What’s Eating Dan 

It must taste pretty good... his eyes almost rolled up into his head, LOL! I know the feeling!

Tofu pudding is pretty common in areas with lots of Chinese people.

It's really good!

I ready

Me too!

Now I'm craving Inari, thank you 😭

i've seen this fresh, at our Japanese grocery. i've never known what to do with it, though i knew it was edible. i wonder why they compost it at this store?

@@faithnelson6069 Maybe Chinese consider it a by-product of the tofu process and the Koreans found another use for it? I'm guessing here because altho I like both cuisines, I'm not educated in the long, long history of the deeply diverse Asian food cultures. It's a complicated embroidery to say the least.

I can't type in your alphabet. But the residual stuff is called OKARA. Although as Dan said, it can be made into fertilizer, it could just as well be used as a nutritious ingredient for people-food such as burgers. Every part of the soybean process is edible and Asians are frugal and have developed ways to use every part of it. You can feed it to animals. Even the skin that forms on top of the heated soymilk makes great wrappers for rolls. I've seen a woman on TV with a small business who picks up all the tofu company's organic non-GMO okara, and she's developed recipes to use it in cakes and mousse. DAN... I've been vegetarian since about 1972. People thought we were weird back then, and store-bought vegetarian and vegan ingredients were hard to find (not to mention, I joke that everything we ate was brown and had sunflower seeds on it!). Your video inspired me for the simple reason that I feel outnumbered about loving delicious tofu. Even when I went to massage and natural therapeutics school, where the owner was vegan... the popular clique students, all omnivores and smokers, made fun of me for liking tofu. I said it could be eaten as-is, and they laughed at me and said it needed to be cooked first, that I didn't know anything, which you and I know isn't true, it's ready before packaging to either eat or cook with. I just kept silent, thinking maybe I'd been wrong all those years, though I knew that wasn't so. In summer I love to eat it sliced cold on shaved ice, Japanese style, surrounded by sauce, pickled ginger and vegetables (I won't buy them readymade at the local Asian store because they've all got preservatives and artificial colorings and dangerous sweeteners in them so I make my own... only the preserved lotus root lately is safe, and I've onky recently spotted it there). Those students made me feel gaslighted. It confuses me: I think tofu is delicious. You make me feel "normal." I mean, you're a serious chef with a developed palate, so I'm probably quite normal, somewhat above the typical cimsumer's number of taste buds. Maybe one day you'll do a video about homemade seitan, too... I haven't made my own since the 70s when we had no choice. The only decent commercial brand recently was Trader Joe's, they discontinued it several years ago even though it was quite popular. Everything on the market now is either offensively salty or disgustingly greasy... or has multiple kinds of starch in it and is preformed and so mushy and sticky that it can be smushed against the roof of your mouth and isn't like chickenless chicken at all. I've seen some seitan recipes online as well as complicated ones with ingredients only a chemist can find, or odd food ingredients. My recipe was simple, as I recall, just a handful of ingredients. Once in a while it's nice to switch off from tofu to what I jokingly call "plastic chicken." I even remember making good pepperoni seitan. It was nice, knowing you like fresh delicious tofu, too. I just don't understand why so many others don't like it. Maybe their palates are either less refined, or simply overwhelmed by their usual fare so they don't taste delicate flavors. Maybe it's the texture. Maybe it wasn't cooked properly for them. Shrug... who knows.

My mother was Japanese, and she cooked okara with vegetables and kamaboko (fish cake) and seasoned to taste. We can't always find fresh made tofu or okara, but it is the best!

Omg 비지 is so gross 🤮 one of the Korean food I can’t come around. And 콩국 😅

It's comfort food...and so easy to make!

I occasionally bake sliced superfirm to taste like bacon. Trouble is, it disappears really fast from my fridge, because as we all know, bacon is a gateway drug! LoL! It's got the smoky, salty, sweet, sharp... and oil instead of animal fat. But unlike bacon, nothing had to die for it, and it digests easily.

I know, we went the wrong way : /

Not yet, but hopefully soon.

You can get that on Amazon, but even the cheesecloth can be bought at Walmart. Don't get "fancy" until you're sure you want to commit to making it more than once a year, and you shouldn't have to.

I know, we took the wrong way : /

@@DanielJSouza even the most seasoned New Yorker has accidentally ended up in staten island. Thanks for featuring great spots in an area that’s been hit really hard!

It's really easy. Just soymilk and one of those coagulants, then choose your desired firmness and process to that consistency. I'm not sure how readymade soymilk from the store would work out because they've all got additives, stabilizes, thickeners, and vitamins in them. You can make your own soymilk though. There are recipes online, and books in the library. And Dan strongly suggests a tofu book at the end of this video that sounds really good... I've already asked my library to purchase it!

I thought the same thing.

I'm sure Boston has Trader Joe's, Whole Foods, and smaller mom-and-pop healthy food stores, as well as "international" Asian stores. ATK has reviewed brands of tofu that are readily available, and the winner, Nasoya, can be found everywhere, even Walmart.