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

[@nonameronin1]

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

[@marystestkitchen]

you are a sweetheart!

[@nonameronin1]

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

[@hakanul2765]

@@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]

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

[@Atheism-And-Normative-Ethics]

​@@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]

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

[@xxLoveElizabethxx]

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!

[@lizew3123]

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

[@marystestkitchen]

Glad you like them!

[@LuisA-sm2on]

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

[@nonameronin1]

Ooh, green tofu. Looking forward to this one.

[@marystestkitchen]

Thanks so much! :-)

[@lupakajsalisa3652]

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 😁✨

[@VintageVegans]

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

[@DanteVelasquez]

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]

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

[@Clara_Elena]

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

[@TheTrevorist]

I would love a video on the different coagulants!

[@marystestkitchen]

I'll work on it! 🤗

[@DeluxxeTrash]

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]

Thanks for the #reciperequest 🤗

[@michygoss7148]

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

[@tequillarico6012]

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]

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! 🌱😋💚

[@ymestiquer]

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.

[@miss_m_yt]

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

[@normawingo5116]

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.

[@boco888]

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!

[@grownupgoth]

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!☺

[@dianasalter1386]

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 KZbin 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.

[@Shannonsavesnshops]

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.

[@DragonGeminiSan]

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]

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

[@C.L.Hinton]

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!

[@VEGGIEIB]

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

[@josiejohnston2255]

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

[@mysticseraph2213]

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]

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

[@Jackkalpakian]

Looks great at any rate.

[@Highfeeling______]

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

[@wendy3992]

Thank you lovely lady for your efforts and honesty!

[@melodyk.]

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

[@CatboyChemicalSociety]

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.

[@divjagasia]

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

[@marystestkitchen]

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

[@cilenee]

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

[@adammurdoch1708]

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.

[@evelynbednarz3809]

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

[@snow86241]

same yes please!

[@alospm]

Agree!

[@marystestkitchen]

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

[@GeckoHiker]

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!

[@coffinbirthcutie9126]

Your videos are legit the best ❤️

[@nozee77]

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

[@nickylanahensel2682]

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

[@marystestkitchen]

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

[@annikaaril503]

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

[@marystestkitchen]

Wonderful! Thanks for sharing :-)

[@valentinabecker9408]

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

[@froggybangbang]

Would love a video compering all the different coagulants

[@johnnyboysbbq2502]

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]

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

[@johnnyboysbbq2502]

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

[@missylou725]

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

[@PancakeInvaders]

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

[@binkuspinkus8400]

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]

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 😭

[@Yog.1]

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?

[@lynnmkiesel444]

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

[@AQUARIASGOLDENAGE]

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

[@marystestkitchen]

You got it!

[@AQUARIASGOLDENAGE]

@@marystestkitchen Ty!!! 💕 💕 💕

[@AQUARIASGOLDENAGE]

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

[@mrhomely]

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

[@maghurt]

Legendary hand strength!

[@pericelsus]

#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!

[@danpast23]

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

[@paulpardee]

"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?

[@dibamoca9885]

That was some very aesthetic tofu!!

[@saradossantos465]

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

[@dw999]

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.

[@singledadadventures9809]

I do want the coagulant comparison!!🎉

[@harmonicaveronica]

#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

[@dearyful]

Hope you squize more ❤ thank you for the invaluable recipes

[@marystestkitchen]

More to come!

[@Rialagma]

The tofu queen releases another wonderful video!!!

[@lottatroublemaker6130]

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

[@PotionsClub]

Would love a vudeo on the various coagulants

[@someone8323]

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]

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

[@nickylanahensel2682]

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

[@marystestkitchen]

I think eating plain edamame is better haha

[@spoonikle]

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.

[@aerisafoxfeather]

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

[@zeideerskine3462]

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]

Would be interesting to find out!

[@robine916]

When you get to the end of squeezing out the liquid (before cooking), would placing the nut milk bag in your tofu press work to get more liquid out? Thank you for these videos, and YES I would like a comparison video of coagulants!💚💚💚

[@snow86241]

I literally just thought of this, I don't know why I didn't think of it earlier in the tofu series XD

[@marystestkitchen]

Unfortunately not. The tofu press doesn't exert all that much pressure compared to manual squeezing.

[@GG-xk8nd]

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.

[@valealquimista8312]

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.

[@YouonlyliveWON]

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?❤❤

[@Mary-eo9pd]

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

[@ruthejimenez]

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

[@spoonikle]

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]

Well said!!

[@nexuoogle9834]

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]

Here it is 🤗 kzbin.info/www/bejne/Zn7ZZp19p6-qlaM

[@jonothandoeser]

Mary, have you ever made your own miso paste from scratch???

[@rainbowgal8047]

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

[@tb564]

I'm confused why you don't use a nylon mesh nut milk bag for straining? They are readily available and the effort/time needed for straining is night and day. Anyways, I highly recommend. I also feel they are easier to clean.

[@marystestkitchen]

I am using a nut milk bag. It's easy to use when milking nuts and raw soaked soybeans -- what it's made for. Not the same with edamame though.

[@BrazillianFOsho]

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

[@marystestkitchen]

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

[@moegirl76]

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]

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

[@陳冠維-f7i]

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.

[@ginanotafan1039]

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!!🤩💯

[@Pikyna74]

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

[@chrisconklin2981]

I am your newest subscriber 299k plus 1.

[@marystestkitchen]

Welcome!!

[@madelinehuang2391]

Do you think hemp seeds will tofu well?

[@helenalewis1666]

I'm interested in the cowaglet.

[@nolansykinsley3734]

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

[@pageophile]

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

[@patty1003]

Can we use jelly instead of food grade Gypsum ?

[@marystestkitchen]

jelly? Like gelatine? No

[@Facetiously.Esoteric]

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.

[@selmaunsley6683]

Frozen peas might be interesting

[@FiXato]

What did the leftover liquid taste like on this one? :)

[@jovia-y1g]

Would pressing the pulp in the tofu press help the remaining milk come out?

[@marystestkitchen]

No. It isn't stronger than pressing by hand. Also, when you're milking the bag, you have to move the pulp around during the process to keep the milk flowing.

[@jessicachipps2159]

I can't wait til the pulp videos come!

[@krenee984]

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]

🤗🤗🤗

[@nickylanahensel2682]

Is it expensive to make this looks healthy compared to store boust

[@marystestkitchen]

Ya it's expensive!! $3.69 for the bag which makes only that tiny pancake-like tofu.

[@IceGoddessRukia]

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

[@marystestkitchen]

thank you for recognizing the trauma of that moment🙏