How to Make EDAMAME TOFU * high protein * low carb* | Mary's Test Kitchen

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Hi friends! Did you ever wonder if you can make tofu out of edamame? It would be very convenient to be about to make tofu from store-bought frozen edamame beans, wouldn't it.
In this video, I share what happened when I tried that very thing. I used the traditional method of making tofu as usual. But instead of soaking dried beans overnight, I used frozen edamame and blended those directly with water.
What came next was not entirely expected!
After watching this how to make edamame tutorial, would you make it at home yourself? Let me know in the comments! By the way, this is part of the series #willittofu. So please stay tuned for more!
Love,
Mary
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* LINKS*
EDAMAME TOFU printable recipe: www.marystestkitchen.com/edam...
MASTER TOFU-MAKING playlist: • Making Tofu
How to Make SUNFLOWER SEED TOFU: • How to Make SUNFLOWER ...
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Опубликовано:

25 ноя 2022

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Комментарии : 227

@nonameronin1 Год назад

I did not enjoy watching you suffer, but as always I deeply appreciate your contribution to tofu science.

@marystestkitchen Год назад

you are a sweetheart!

@nonameronin1 Год назад

@@dls64 It's a very important field of research :D (especially for aspiring vegetarians like me)

@hakanul2765 Год назад

@@nonameronin1 tofu science is the new term I want for veganism, exactly. I'm going to use this as a real word from now on. 😹

@janellama420 Год назад

i didnt realize i was into the 😅tofu sciences until recently😳

@religionisapoison2413 Год назад

@@marystestkitchen you probably thought of this but it might be worth investing in a taller container for settling larger batches and using a little clear vinyl or silicone tube to siphon the away from the muck, similar to home wine making where you don't wanna touch the bottom dead yeast layer when doing 2nd or 3rd ferments and transferring between containers. The taller and skinnier the container the less waste

@faeevergreen9840 Год назад

I love that you post ones that don't always work as well. We all get to learn through your pains 😁

@lizew3123 Год назад

I just love your sense of humor. Your videos are very educational and sooooo enjoyable. Thanks.

@marystestkitchen Год назад

Glad you like them!

@LuisA-sm2on Год назад

Just wanted to say I really appreciate this series - it’s been inspiring

@xxLoveElizabethxx Год назад

As someone who loves the taste of soybeans but struggles to eat beans because of throat issues and sensory struggles, I’m actually considering making this despite the effort! Thanks for sharing!

@nonameronin1 Год назад

Ooh, green tofu. Looking forward to this one.

@marystestkitchen Год назад

Thanks so much! :-)

@DanteVelasquez Год назад

We ALWAYS appreciate the efforts, for all the years. Meanwhile you cracked me up "unless you are having n exotic tofu tasting party don't make this" LOLOL Than you for going through this stuff so we don’t have to. I love tofu so much but never have I made it and felt the result was worth all the work. However I refuse to give up! Happy Holidays 🙂

@cixly Год назад

I would love to see the coagulant comparison! :) Thanks for the series!

@TheTrevorist Год назад

I would love a video on the different coagulants!

@marystestkitchen Год назад

I'll work on it! 🤗

@lupakajsalisa3652 Год назад

You should try coagulating with plant rennets! I remembered a plant that is used as rennet in cheese making, and I couldn't find the one I meant, but apparantly artichoke, nettle and a certain kind of thistle can be used! Also, phytic acid from soy beans. Maybe, hopefully, you could experiment with one of these so that the rest of us can learn the answer through you 😁✨

@mfranck1 Год назад

Would love to see a video comparing the different coagulant results. I’ve always been curious about this.

@Clara_Elena Год назад

I really would like a video comparing coagulants! It would be resolving a long due question a lot of people have had.

@DeluxxeTrash Год назад

I am very curious if you could make tofu out of peanuts. They are a legume like soy but are fatty like pumpkin or sunflower seeds. Plus they are inexpensive. I would be very interested in a peanut experiment!

@marystestkitchen Год назад

Thanks for the #reciperequest 🤗

@tequillarico6012 Год назад

I have known how to make tofu thanks to the grannies, not my own, but either way from a young age. Never have I ever! watching you has me wanting to make my own this year time to bust out some good old hand-made recipes. Instead of them pre plan its what I'm making meals. 🎉

@CrystalQuartz Год назад

Mary, you're the best! Thank you for making these wonderful videos that make us laugh, feel excited, and also feel the disappointment (as in this case with frozen edamame). I always learn something interesting and valuable from all of your efforts and videos. It would be interesting to see a tofu coagulant comparison for sure! 🌱😋💚

@grownupgoth Год назад

Darn! I was really hoping to make jade tofu for the rest of my life. Thank You so much for sharing this beautiful food experiment!☺

@miss_m_yt Год назад

Would love to see a version of a Lima bean tofu if possible

@normawingo5116 Год назад

Thanks Mary, I was curious about this pretty color tofu. Now I’m going to have to try making tofu with soybean microgreens. I would LOVE IT if you made a coagulant comparison video with taste results, thank you in advance.

@michygoss7148 Год назад

Love this series, and all your efforts Mary! Many gains come with many pains my friend! Would love to see the coagulant comparison!

@boco888 Год назад

I am loving your tofu series. Yes I would be interested in a coagulant types and comparisons video - Thank you - this is so much FUN!

@VEGGIEIB Год назад

FANTASTIC! I APPRECIATE ALL OF YOUR EFFORT AND SHARING WITH US!

@ymestiquer Год назад

Dear Mary, thank you very much for this video, as well as all the rest! Another one for comparing the various coagulants may also be wonderful.

@wendy3992 Год назад

Thank you lovely lady for your efforts and honesty!

@coffinbirthcutie9126 Год назад

Your videos are legit the best ❤️

@evelynbednarz3809 Год назад

I’d love a video on coagulants! Love all your videos!!❤

@snow86241 Год назад

same yes please!

@alospm Год назад

Agree!

@marystestkitchen Год назад

Thank you so much! I'll work on it!

@melodyk. Год назад

Hi, Mary. This series is really enjoyable! Thanks! A video about the various coagulant options would also be helpful!

@josiejohnston2255 Год назад

I was hoping this would be a winner. It seems like it should be. Thanks for sharing.

@Highfeeling______ Год назад

Hi Mary I felt with you this happens by me with the hempseeds I LOVE YOUR POSITIVITY thank you for this beautiful video ❤️💜

@Jackkalpakian Год назад

Looks great at any rate.

@divjagasia Год назад

You're the best, thanks for trying out these alterante tofus for us!

@marystestkitchen Год назад

Glad you like them! Thank you so much for coming on this journey with me!

@SanSandraR Год назад

Yes, please do explain the different coalgulants in your next video. I quit eating tofu because of the (imo) nasty chalk-y taste. Really curious to know which coalgulant is the best for my sensitive tongue 😉.

@Youshallbeeatenbyme Год назад

I second this. The different coagulants will help me better make different tofu's in different ways. [:

@cilenee Год назад

Hi Mary! thank you for testing this 😺, always have a laugh with your description and comments 😸 lovelly cats

@C.L.Hinton Год назад

I have ALWAYS wondered if edamame could be used for making soy milk and/or tofu. You're a real vegan pioneer, Mary! Also, I'm very, very interested in a video comparing coagulants. Thanks for all your hard work on this series!

@Shannonsavesnshops Год назад

I love your tofu series its a tie with what I eat in a week for me. I would like to see corn or potato tofu (if you haven't already done it) please and thank you ☺. Oh I'm also highly interested in seeing a coagulant comparison video to help overcome my bias with 🍋 lemon juice 😆. Thanks so much for efforts.

@dibamoca9885 Год назад

That was some very aesthetic tofu!!

@binkuspinkus8400 Год назад

really awesome to see so much more super original content! I hope the algorithm blesses you soon and some more viewers get back on after your hiatus 💕

@marystestkitchen Год назад

Thank you! You're one of many who have been welcoming me back recently and it's always nice to hear...but I've been back to posting regularly for months now 😭

@froggybangbang Год назад

Would love a video compering all the different coagulants

@GG-xk8nd 9 месяцев назад

Such a bummer that the edamame tofu had such low yield after all that work! I think it definitely wins the award for prettiest tofu in the series.

@dianasalter1386 Год назад

Mary loving your series as well as all your content. Here is a tip that could help you instead of struggling with a nut bag. In the RU-vid video “How to make soy milk/five things to make homemade soy milk very easy” by All day I eat like a shark is to use a metal fruit press. I’ve not gotten one myself yet, but I think it’s pretty brilliant. It could definitely save your hands and wrists. Thank you for what you do.

@Rialagma Год назад

The tofu queen releases another wonderful video!!!

@maghurt Год назад

Legendary hand strength!

@chrisconklin2981 Год назад

I am your newest subscriber 299k plus 1.

@marystestkitchen Год назад

Welcome!!

@pageophile Год назад

LoL, never has a failure been so entertaining. Thank You so much 😀

@mrhomely Год назад

Mary, I love watching your videos and was about to buy a bunch of stuff and make my own tofu. Then I remembered I don't even like tofu! That's how good your videos are. Here I am still watching and enjoying your videos

@valentinabecker9408 Год назад

Definitely interested in the coagulant video! Thank you for your dedication to science 👩‍🔬

@lottatroublemaker6130 Год назад

Yes! Coagulant comparison video, please! 🤗💓❤️💓❤️💓

@annikaaril503 Год назад

Thank you for all your tofu videos! Very interesting and enjoyable And ... tasty .. so far the family favorit is the lentul tofu!

@marystestkitchen Год назад

Wonderful! Thanks for sharing :-)

@mysticseraph2213 Год назад

I LOVE edamame, and almost always have a bag or two of frozen beans to hand. I was very excited for this... but can see that I should just stick to the beans themselves, because I do not need to suffer like you did. Although the colour of the tofu is very pretty!

@harvey8138 Год назад

Looking forward to that pulp video! Do you have any ideas for it yet?

@IceGoddessRukia Год назад

My dramatic self gasped when the tofu split in half. lol You've really got me wanting to try tofu Mary!

@marystestkitchen Год назад

thank you for recognizing the trauma of that moment🙏

@lynnmkiesel444 Год назад

it may make a great tofu spread our skin seeing how it came out

@dragonfirepeach4000 Год назад

Bloncht? LoL. You always amuse! Green tofu looks good!

@jessicachipps2159 Год назад

I can't wait til the pulp videos come!

@dearyful Год назад

Hope you squize more ❤ thank you for the invaluable recipes

@marystestkitchen 11 месяцев назад

More to come!

@DavidSewellStopSmokingHypnosis Год назад

I am loving these tofu making videos 😊 I wonder if it would be possible to make tofu out of dried peanuts. They're high in protein. It might work! 🤔

@CatboyChemicalSociety Год назад

The reason cooked milk is harder to strain is because of the proteins being denatured and forming globs or chains that get stuck more or are crosslinked giving a higher average molecular weight making slightly thicker milk.

@pericelsus Год назад

#reciperequest How about a red bean dessert style tofu? Maybe season the milk with a bit of maple syrup or agave. I bet it would be a pretty color, too!

@johnnyboysbbq2502 10 месяцев назад

Mary, at work I have been using green chickpeas as a all purpose vegetarian/vegan lunch wrap. SO VERSATILE! I would LOVE to see you play with that.

@marystestkitchen 10 месяцев назад

I've never even heard of green chickpeas! Sounds interesting!

@johnnyboysbbq2502 10 месяцев назад

@@marystestkitchen it's one of our FAVORITE things to work with for our plant based friends/guests

@nozee77 Год назад

Love, love, love this series! 💚 Have you tried making tofu from hemp seeds yet? Or sesame? Flax? Would be so interested in seeing those. 🙏

@spoonikle Год назад

Science is not about success. Experiments are almost all failures. Science is the art of failing and continuing on in spite of that failure; to discover the unknown. Thank you for sharing the art of Tofu making with us! 🎉

@marystestkitchen Год назад

Well said!!

@missylou725 Год назад

I'd be interested in seeing a comparison of all the different coagulants! P.S. I have another suggestion for tofu- cranberry beans!

@ginanotafan1039 Год назад

Aw, bummer, I have a bunch of frozen edamame!!😂 But this series of alt tofus is so cool... I would watch you try to tofu-ize anything!!🤩💯

@singledadadventures9809 Год назад

I do want the coagulant comparison!!🎉

@AQUARIASGOLDENAGE Год назад

Yes I'm interested in a video on Coagulents. Ty 💗 💗 💗

@marystestkitchen Год назад

You got it!

@AQUARIASGOLDENAGE Год назад

@@marystestkitchen Ty!!! 💕 💕 💕

@AQUARIASGOLDENAGE Год назад

@@marystestkitchen i never thought making Tofu from.those edamame beans would ever turn out like that. Ty for showing Us. Much Appreciation 💖

@saradossantos465 Год назад

Thank you for your effort!! We really appreciated! Aaaand, what do you do with all that pulp??

@ruthejimenez Год назад

Yes. We need to see the experiment of the different coagulants. Maybe with soybeans to compare a classic tofu. Sorry you had to suffer with the edamame so we didn't have to. So promising and beautiful! Hehehe

@maka2833 Год назад

Yes 🎉 to a battle of the coagulants video 😊

@nickylanahensel2682 Год назад

Making tofu. Amazing It's must be easier to digest edame than traditional soy Not processed

@marystestkitchen Год назад

I think eating plain edamame is better haha

@spoonikle Год назад

Edamame is a wonderful snack. I buy a few bags of frozen beans every week and enjoy a bowl of them every day. They are great 1-2 beans at a time, unlike regular beans they have a great bite.

@nibblrrr7124 Год назад

1:31 I'm squeezing the like button right now!

@PancakeInvaders Год назад

Yes to the coagulant showdown, I'm trying to find glucono delta lactone for that smooth smooth texture but it's hard to find

@GeckoHiker Год назад

I wonder if letting the bag hang to drain then using that handy dandy tofu press would help with getting the last bit of liquid out? Squeezing the milk out with my old hands is hard! I used to put the bag in a metal colander over a large bowl and weight it with a plate and a rock back when I'd cook the ground soybeans. What a mess that was, too! Anyway, thanks for your great tofu series. I invested in a Vitamix, tofu press, oil sprayer, and air fryer to make different plant based milks and tofu and then cook some tasty cubes of compressed protein. The pepitas are soaking now. This should be a fun experiment since you demystified the process. Cool beans!

@adammurdoch1708 Год назад

I dont much like tofu but this series is fascinating soy beans are quite easy to grow so doing this with fresh picked might work better the blanching does denature both starches and proteins so may have affected the extraction. Have watch a pile of your older and newer ones from the series never really thought about the differences in Beans.

@janellebatta4126 Год назад

The cat cameo really made the video!

@PotionsClub 10 месяцев назад

Would love a vudeo on the various coagulants

@dw999 Год назад

Mary, it matches some of your appliances and utensils; isn't that reason enough to have made it? Enjoyable vid even if the results weren't what you were hoping for. Thanks, and best wishes.

@byusaranicole Год назад

*le gasp!* How did you know I hold exotic tofu tasting parties?!? 😂😂😂

@user-fb6jk1uy9r Год назад

I can sneak a jug of edamame milk into jugs of mint milk. Let the game begin. I have to say, the color is very nice. I like the fresh green color the edamame gives off.

@FindecanorNotGmail Год назад

I wonder if you could use the pulp for *zunda* . It is just edamame paste with 30% (by weight) sugar. I made some the other day, and use as a bread spread.

@valealquimista8312 Год назад

Thank you so much for your videos, I am so interested in the diferent coagulant video, I hope you do it. Thank you so much! Hugs from Mexico.

@krenee984 Год назад

The way I just dropped everything I was about to do on my Saturday, made some coffee and sat down to watch this video 🥴

@marystestkitchen Год назад

🤗🤗🤗

@nickylanahensel2682 Год назад

It's green 💚🍏 you must use this in smoothies

@marystestkitchen Год назад

interesting idea! I can't say I've ever thought of doing that :-)

@jeffengel2607 Год назад

I love seeing things carried on to a successful completion of a product that, it turns out, should not be pursued. "Will it tofu?" Yes, thanks to this, we know it will. "Should it tofu?" No, thanks again to this, we know it should not.

@marystestkitchen Год назад

Unless you're having an exotic tofu-tasting party ;-)

@Mary-eo9pd Год назад

I DO WANT THE COAGULANT VIDEO!! That way I can know if the accessible methods are really as make do as everyone says!

@paulpardee Год назад

"Still, we press on" - I see what you did there! I do appreciate your efforts. I know failure can be frustrating, but it makes great content! And knowing what not to do is just as important as knowing what to do. #reciperequest have you tried flavoring the tofu prior to pressing?

@-opus Год назад

Eagerly awaiting your oat tofu 😉

@marystestkitchen Год назад

ahh wouldn't advise holding your breath on that one 😂

@-opus Год назад

@@marystestkitchenSeems logical (for those of us who do not have a clue what we are doing). Oat is cheap and healthy. My girlfriend just tried it with calcium sulphate, and then with lemon juice, but it didn't coagulate. I am assuming the issue is protein and/or fat, curious whether adding pea, rice, hemp protein powder etc would work, but I am guessing that it wouldn't.

@marystestkitchen Год назад

@@-opus you're right. There's not nearly enough protein in there to coagulate.

@Facetiously.Esoteric Год назад

I've been an executive chef for 30 years and most food channels don't hold my attention very long but your channels has been very interesting. I would suggest checking out the book On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee. Another great book to get is, Science of Tofu easy to understand, compiled by Tokuji Watanabe.

@YouonlyliveWON Год назад

Thank so so for your wonderful video, I just ordered tofu maker but it difficult for me to order gypsum in to the country I live 😢so can I use vinegar? or what do you recommend?❤❤

@harmonicaveronica Год назад

#reciperequest I would be curious to see chia seeds (you'd probably have to dry blend, then add water or else they would be too gelatinous to break down and even then who knows if it would work) or sunflower seeds, mostly because of the neat trick with the pumpkin seeds self-coagulating. Chia and sunflower seeds are also pretty high in magnesium, although sunflower seeds apparently have about half as much as pumpkin seeds but still way more than soy

@BrazillianFOsho Год назад

Mary, you should do hemp heart tofu!! That would be great because hemp hearts are very rich in protein!!

@marystestkitchen Год назад

at $15 a pound....I'mma need you to share this video far and wide so I can afford to test hemp seeds ;-)

@Pikyna74 Год назад

Hi Mary...do you try with Lupini for tofu?

@Yog.1 Год назад

I recently saw that Lupin has incredibly high protein and I think is Keto friendly, it also has very good nutritional value. Will it tofu?

@danpast23 Год назад

Would there be any advantage or synergy if you combined this with any of the other methods you tried?

@nexuoogle9834 Год назад

Hi Mary, like your videos very much. Hope you can try making Burmese tofu that uses chickpea flour or gram flour (used mostly in the cuisine of the Indian subcontinent).

@marystestkitchen Год назад

Here it is 🤗 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0Mv5jGrJw_A.html

@caroltaylor4282 Год назад

I’m sorry for your angst but it looks so yummy!

@rainbowgal8047 Год назад

I'm wondering if adding more or another coagulant might get the desired result?

@aerisafoxfeather Год назад

I adore nuts. I'd love to see if you can make "Tofu" from nut milk. Even if it end up in faillure :D

@nolansykinsley3734 Год назад

I think I know of an exotic tofu you could try! They are really delicious, I can eat them by the handful!

@zeideerskine3462 Год назад

I wonder if one could ferment the various pulps with lactobacilli reuteri, rhamnosus, and acidophilus into a cheese spread. That would take a little longer than normal yogurt (48 hours) but with some salt and herbs, it could be great on whole grain sourdough bread. I can also imagine a good use for it to make high fiber desserts.

@marystestkitchen Год назад

Would be interesting to find out!

@moegirl76 Год назад

Have you tried pouring through a mesh strainer to catch the big pulp then through the milk bag for the finer fibers? Might be less squeezing involved.

@marystestkitchen Год назад

Yes. It's more work and more washing though.

@someone8323 Год назад

I have the same Vitamix professional series blender. It has one of the largest blender jars and I’ve used many blenders in my life. I chuckle every time you say your blender isn’t too large so you are blending twice.

@marystestkitchen Год назад

Mine is the explorian series 48 oz. Not the big 64 oz one