Fermented Tofu Chao

[@Tituzabu]

Idk how you let it sit for 6 weeks. My husband won’t let it sit even for 6 days. On day 3 he’s like “omg I can’t wait anymore!!” This is the best recipe ever! I’ve also tried the brine with: 1tsp vegan lactic acid 1tsp sugar 1tbsp salt per 1 cup of water and it ended up tasting very similar to feta cheese. Thank you so much for your videos!!! ❤️

[@BeneGesseritSaya]

I haven’t tried with the brine! I did mine rolled in spices and sealed in garlic oil. Such a fascinating condiment! Love it.

[@hengang4571]

Thank you for sharing ❤💜

[@MeandKeanu]

How do you get vegan lactic acid??😮

[@Tituzabu]

@@MeandKeanu made out of sugar beets. You can get it on Amazon 🙌

[@userb8a]

@@MeandKeanu You can use the brine from sauerkraut or any other lacto-fermented vegetable.

[@verdesperanza75]

Buongiorno, ti scrivo dall'Italia per dirti che mi piace tantissimo il tuo modo di cucinare ....buon proseguimento

[@Hbk-gc7st]

I really enjoy watching your videos, because you prepare everything with so much care and elegance!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words! I'm so glad you enjoy my videos!

[@lrt3338]

Chao is one of my absolute favorite food discoveries!

[@MiwaKaursKitchen]

I learn so much from your beautiful video. Thanks for sharing!

[@GourmetVegetarianKitchen]

You are so welcome, I'm so glad you like my video!

[@rednose64]

You know, I just thought about to buy myself some of the glas weights for the fermenting jars I use. Gave myself a facepalm, because never thought of using the lids from the smaller jars…. 🙈 Your idea is so simple, inexpensive and ingenios!!!

[@GourmetVegetarianKitchen]

Yay, I'm so glad you like the idea of me using a glass lid! I like to repurpose what I have so I don't have to own so many things.

[@Hopeinformer]

Next video should definitely be fermented tofu cheese (Chao cheese) like Field Roast 😊

[@GourmetVegetarianKitchen]

I will definitely try!

[@nancysueleske7819]

I love it too, but try try to eat sparingly.

[@michaelbalfour3170]

Why sparingly? @@nancysueleske7819

[@DontPaintMeGreen]

I love fermented tofu! I just mix it in rice and eat it on seaweed snack in a pinch. I bet making it at home is so much better too! I want a place with the space to try all your recipes!!

[@miguelucero]

As usual, you are the best, contradistinctions!!!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment, it always makes me feel happy to see it!

[@miguelucero]

@@GourmetVegetarianKitchen as soon as I see that there is a new video from you, I feel so excited, you have a gift, you are very special

[@nanny8675309]

I just found your channel and everything is amazing! I just hope one day I have the confidence to try.

[@2gkims427]

This looks so delicious! I can't wait to try it! Thank you for the tutorial!!❤️😊

[@GourmetVegetarianKitchen]

You are so welcome, I'm so glad you'll try it!

[@Scarletfrangipani]

"It will last until you it it all" 😄😄 So true. Thanks for sharing the recipe

[@abani1001]

👌 Love your videography & background music. Been looking to make this for some time and your video gave me confidence to try it out

[@helen1479]

Thank you

[@shantinaturechild6385]

Thank you for this best fermented tofu video because it's the only one I found not using toxic plastic film and paper towels! My neighbour who lived away left me a bamboo mat just like this! Perfect 🙂

[@GourmetVegetarianKitchen]

Thank you so much for noticing it, I'm trying to reduce waste from my cooking as much as I can. Hope you make it soon, it's very tasty--totally different than any storebought kind!

[@ranikonale6764]

Wow very testy recipe sharing 👌👌

[@raissaferreira1101]

I was waiting for this video for a long time, next I would love to see your take on douchi. Although I have fermented tofu for a couple of months now, I'm still excited by your take on this one. Love from Brazil ❤

[@GourmetVegetarianKitchen]

I'm so glad to hear that you waited for Chao video! I'll have never made douchi before, but I will try making it soon. Thank you so much for your kind comment!

[@sherrycoxlee3706]

I love watching your channel.

[@annplepyy]

Wonderful. Beautifully done. 👍Thank you. There’s always store bought fermented tofu at my home. May try to do it someday.

[@GourmetVegetarianKitchen]

Thank you so much, I hope you'll try it soon!

[@lygiafong4342]

Love it !!! Trying to prepare it next week ! Thanks for sharing this amazing recipe !!!

[@lephan1770]

Thank you very much for your sharing , it looks good and easy to make, I make it tomorrow, thanks.

[@bonniedavis9076]

Delicious 😋

[@genew1144]

thanks..i wanted to do some !...have a nice day !.🌠

[@GourmetVegetarianKitchen]

You're welcome, I hope you will soon!

[@alejandracorrea5453]

Me encanta tu canal, gracias por tu tiempo

[@laivyalat8250]

Cám ơn chị chia sẻ cách làm ,thanks for share

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. A good source of healthy probiotics. I like to ask you is the second step THE FIRST FERMENTATION, a must, or can I skip it. Thank on advance. 🌹🌹🌹🌞😎

[@milagromariana4450]

muchas gracias!!

[@GourmetVegetarianKitchen]

you're welcome!

[@HowToCuisine]

WOW! Very interesting! I wonder how it taste!

[@GourmetVegetarianKitchen]

It tastes very good, a little bit salty and tangy. It doesn't have a strange taste I get from commercial chao.

[@kristiphipps2564]

Perfecto, madam! 🙏

[@GourmetVegetarianKitchen]

Thank you so much!

[@ornellamazzitelli]

Thank you!! 🎉

[@BeneGesseritSaya]

My first batch came out perfect. Two attempts after and I failed. I forgot the allow air flow during the molding phase. Was getting fuzzy black mold. First attempt only a light yellow mycelium appeared. Trying again with these techniques thank you!

[@teagoldleaf4137]

Love this!👌 Thank you 🌷

[@Cristina-pp4wz]

I Love it! I Want to try!

[@JinutNut]

I love it

[@gogan3429]

Looks great. Thanks

[@nancysueleske7819]

Excellent!

[@haseenabegum3710]

Thanks for sharing

[@wakeywakey2910]

Really enjoying your videos! Thank you so much, have learnt ALOT! :-)

[@kingyo9783]

Perfect!

[@Gabriel80ization]

Du bist meine Helden in der Küche, eine Künstlerin der Lebensmittel, du versprühst Magie! ❤️😊 So respektvoll sollten allen mit Lebensmitteln umgehen, ich hoffe, der eine oder andere merkt, wie unbewusst sie mit Lebensmitteln umgehen, da wird mal schnell in den Supermarkt gerannt und viele Fertigprodukte in den Einkaufswagen gestapelt ohne zu merken, was sie sich und der Umwelt damit antun. Zurück zum Ursprung, zumindest ein Stuck weit wäre schön. 😊

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, I really appreciate them. I like keep my cooking very simple and healthy with minimum ingredients and equipment.

[@Gabriel80ization]

@@GourmetVegetarianKitchen ❤️

[@roseshollivy7220]

Parece delicioso❤

[@w.sungkomsilp3811]

ว้าววง น่าสนใจมากเลยย

[@pavelentiy9847]

Спасибо! Очень полезно!

[@dragonfly686868]

i saw a video from china that there is a province where people sell fermented tofu with a layer of cotton candy like mold on it - have you seen those? they pan fry it. would love to try it one day.

[@ununhexium]

Li ziqi has a video on it. I think they lay it on hay which contains the proper spores. They call it hairy tofu usually

[@13Luk6iul]

I wonder if you could use cheese cultures to ferment tofu

[@GourmetVegetarianKitchen]

hmm.. interesting, but I have never thought of that so I can't really tell you for sure.

[@creampuff4721]

Such a cool channel. So fancy.

[@beatebeckefeld9928]

Dankeschön

[@umdoistrestestando5437]

Hello :) i really love your videos :) i am trying to make the cheeses ^^ i am not vegan, but i love to try new stuff :) And your channel is great! Thanks and kisses from Brasil ;)

[@brca1853]

Amazing, thanks

[@src3360]

Have you heard of or made furu? Its fermented tofu that is mixed with shiro koji. Im looking for recipes Im going to make this and just put them into shiro koji and see how it turns out!! 😅❤

[@ashes787]

I made this and it turned out so delicious. Now I have left over brime. Can I just simply put fresh tofu in it?

[@CharuYoga]

beautifully shared with a Zen feel. Can you sauté this tofu, I like a crisp texture.. :)

[@onexpressocafe1821]

Could you please share the information for ordering a box, although you probably made this one Koji tray! Thank you.

[@annmarytomlin2186]

Sir can you please provide information about Burmese tofu . And can we do it withsproutwd lentils

[@RembrandtVocalan-cg5my]

Yummy! so it doesnt use any yeast?

[@GourmetVegetarianKitchen]

@@RembrandtVocalan-cg5my wild yeast occurs during the fermentation, and yes it’s very tasty!

[@malevola4all228]

Very nice! Do you know what's the effect of this food in the instentinal flora? I recently try and I love it, my belly is so flat later of eat chao with rice and pasta, later of years having swollen belly (air inside), and I'm very interested and why? I know fermented means microlife, and I suppose that organism helps in the equilibrium of my instentinal flora, but the effect is that big, that I can't help being curious about it, so thanks for your video, and maybe I will try to make it in home. I'm eating the chao of the mark "Eaglobe", and the flavor is a bit strong and I don't know how will be the flavour with the recipe you share, I will try! Thanks, this is a great food with better effects, and if you know others with similar effects, please let me know or us!

[@ragcos]

See you in 30days

[@claraalebrook3857]

I would love to try this but I'm afraid to mess it up... Very intriguing though..

[@idaraudom9999]

Can I use chickpea tofu for this? It looks amazing

[@josephinewliu]

Hi, what is the name of the music you used? i would like to dance to it.

[@EliseGeiman]

This is the first video I have watched on how to ferment tofu. Where do you get all the necessary equipment to ferment the tofu?

[@JOJO-ge3dt]

Is there any substitute for the white wine vinegar ?

[@strawberrymins]

I have some grey and black spots on my tofu, but it smells completely fine, what should I do? Im wondering if this can be done from Burmese tofu as well?

[@panichakongkrapan2788]

May I ask please, if there're those thin white fluffy molds around the tofu, is it still be okay to use?

[@rosisunny9302]

💜🤷‍♀️Do you know that Tofu has a cold Energy??😮😮 Us I’m always cold true the Winter month I’ll drink tea with dried Orange peel and fresh Ginger! Make shure don’t get wind or walk-in a cold climat,after the pores are open!

[@scoup1862]

Do you have to use sugar in the brine?

[@dennidong725]

Looks so nice! Is adding oil necessary? Can I make it without oil? Thanks

[@RobNisters]

I love your videos! Great food, very well shot and edited. I see you use wooden strips to improve air circulation. Did you paint the sticks to keep moisture and fungi out? How do you sanitize the strips?

[@canthinkofausername6969]

Hey their you have inspired me so much with your cashew vegan cheese making i already have the penicillium candidum from “the cheese maker” you referred to in a shopping kart after reading your recipe blog. But a question I had was will it seriously affect the flavor and health value of this product as I would also be interested in making dairy cheeses with the cheese mold culture.

[@JOJO-ge3dt]

Hello.... Is it okay just to use regular white vinegar

[@brokeazzbeach3648]

How does it taste?

[@GourmetVegetarianKitchen]

It's a little bit salty and tangy. It doesn't have a strange taste I usually get from commercial chao. I hope you'll try it!

[@brokeazzbeach3648]

@@GourmetVegetarianKitchen homemade always tastes better than commercial hihihi ☺️Thank you for the response and recipe I look forward to trying it! 🥰

[@markevenden2386]

Just wondering why would you boil the tofu in the beginning? Isn't that going to kill any fungi that your trying to grow in thd end?

[@casquette1450]

what kind of tofu do you use? firm. medium or soft?

[@tiffanyx8577]

Can anyone describe the taste/texture to me?

[@alexandrealves8356]

Gratidão🙏🙏🙏

[@itsmeiban8019]

Can we use chickpea tofu

[@ednacassal2986]

❤

[@samanhasan9945]

This looks so delicious surely to try

[@razawmahamd7317]

مامعنى توفو وشنو استفدة هاى الوصفة تسلم ايدك

[@pawcatkitty8182]

Tofu is coagulated soy milk fermentation makes the tofu from digestable and increase the bioavailability of certain nutrients. Also it was a spicy tangy taste many people like.

[@carolwilliams7052]

What does fermented tofu taste like ???

[@GourmetVegetarianKitchen]

It's a little bit salty and tangy from being fermented. It doesn't have a strange taste I get from commercial chao.

[@carolwilliams7052]

@@GourmetVegetarianKitchen I really like tofu and I really wouldn't like something that tastes wonky. Much better to make my own, so thanks for the recipe !!! 💕

[@carolwilliams7052]

@@GourmetVegetarianKitchen - - BTW, cute that you are using an old fashioned embroidered tea towel. Time for me to shop for some new muslin and tatami mats...

[@strayargus9382]

Nice recipe! How salty is the tofu?

[@khanhminhnguyen7274]

Can I follow your recipe but use whole soybean instead of tofu ?

[@lopis]

The tofu just stays outside fermenting and doesn't get moldy? How? 😳

[@Soldrakenn]

Not entirerly sure, but she sterlises it in salt water, so it won't have any microorganisms on it, then it dries and is probably inocculated with the fermentation bacteria from the air, the salt left from the cooking might prevent growth to an extent, lactic fermenting bacteria thrives in salty environment, and that's the one we want ro attract, but salt also killsmany microorganisms such as fungi

[@GourmetVegetarianKitchen]

Yes, with 2 days of fermenting, I don't have any bad mold on it (I check carefully check it every time). However, if I let it go over 2 days, I usually get black-fuzzy mold--and it's not fun trying to cut it off.

[@GourmetVegetarianKitchen]

Yes, salt helps killing bad mold. However, I notice that if I let it go over 2 days, I usually get black-fuzzy mold.

[@therapeutecoachcamelia1822]

👏🙏😊

[@pauloemmerlacerda]

PLEASE teach us how to make chinese stinky tofu.

[@GourmetVegetarianKitchen]

I lived in Taiwan for a year and I really enjoyed stinky tofu. I have been trying to make it at home but it's not the same--it's delicious tho. I will make it again and if I'm happy with it, I'll make a video and post it! Thanks so much!

[@pauloemmerlacerda]

@@GourmetVegetarianKitchen thanks to answer me!

[@kawings]

chao is what language? at first I thought chao means stinky in Cantonese.

[@lawyerfatema5553]

اللهم صلِ و سلم على سيدنا محمد و على آلهِ 💛 بعدد خلقهِ و رضا نفسهِ و زنه عرشهِ و مداد كلماتهِ 💛

[@GourmetVegetarianKitchen]

Thank you so much!

[@tinyfluff8152]

@@GourmetVegetarianKitchen They are sending prayers to the Islamic Prophet.

[@MrReedTea]

Soy inhibits an enzyme required for its digestion… with fermentation that enzyme is created and does it’s work/is also eaten with the tofu!

[@Sahara101010]

Soy inhibits enzymes? Bro if that were the case all of Asia would have IBS. Last time I checked it’s white people who have digestive issues, not Asian people who eat soy in all forms (edamame, soy milk, tofu, etc) every day. My god.

[@amandalove3368]

Nothing enhances a bowl of plain white rice like fermented tofu.

[@mantronixtube]

i tried this for the first time a couple weeks ago and it was one of the grossest things i’ve eaten in a long time . mushy slimy fermented taste . i threw the whole jar away .

[@GourmetVegetarianKitchen]

I'm sorry to hear that you had to throw it away. This recipe is not mushy and slimy because I only let it inoculate for 2 days. I have tried to let it go longer, I ended up with slimy, mushy with black-fuzzy mold. The result is very tasty without the strange taste that I usually get from commercial Chao. If you like Chao, I hope you try it.

[@sopiabobia3699]

Chao is intense. I had a similar reaction the first time I had it. It has a really complex and unique flavor if you use a little bit at a time, especially dissolved into a sauce or something. It’s easier to get used to the flavor if you start little by little. Now I really love it and crave the unique taste

[@thesoulofmemories]

try again with NO vinegar and and less sugar and less salt. I bet it will taste way better!

[@8mmfilmsmichigan174]

The music makes me feel sad for the tofu being lowered into the boiling water! 😩

[@kelvintx3]

Actually if you use brine, you don't need to fermented it. if there' black mould those should be discard. you will be expecting long hairy white mold not anything else. anything else is toxic.

[@isasilva1537]

And I even need to use salt, who can’t consume salt?

[@GourmetVegetarianKitchen]

Yes, to prevent bad bacteria during fermentation.

[@VIRTUOUS_PURCHASE]

How exactly are you certain that your wild mould culture is safe? You seem to have zero control over what moulds you're inoculating your tofu with.

[@williamlai5861]

So sorry, it’s not the way to make a stinky tofu recipe.😂😂

[@wortbier]

Extremamente mal traduzido.