Making Tofu At Home Is Easier Than You Thought | Quarantine Cooking

Esther Choi of Mokbar and Ms. Yoo in NYC is in her home kitchen demonstrating how to make fresh, flavorful tofu. Esther reveals the only ingredient needed: any dried beans you have on hand. Her recipe features the classic soybean, which she soaks, blends, boils, and turns into a soybean paste, then presses into firm blocks. Esther serves her fresh tofu with a side of kimchi salad and a sprinkle of sesame seeds.
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[@danpast23]

I agree with the comments that Esther Choi’s name should be in the title as you would with any Food Network chef.

[@antoniopope4398]

💯

[@blackknightjack3850]

Especially with Uncle Roger simping for her. Putting her name in the title will really sell the video after all of that.

[@ekot0419]

She got over 5 million Subscribers. I think she is good :) And I am pretty sure that she is a pothead.

[@jmanzo2009]

I thought tofu was this super processed thing, crazy how easy it seems to make

[@coiladdict]

It's basically just mozzarella cheese, except with soy milk.

[@johnnychang4233]

I recall making homemade tofu but with the second and third step switchover, we used to strain the soybean smoothie before boiling it, that way the impurities wasn't as much mixed with the soy milk and when boiling it wouldn't foam as much. Also the strained bean pulp we give it an additional pass at the blender with additional water to extract the remaining protein available and make some extra soy milk from the batch.

[@rosemarywessel1294]

Oh, if only all chefs were this clear and candid. Great video. No questions. Can't wait to try!

[@lionskull1]

tofu is just soy milk cheese... got it.

[@paul8093]

Bean cheese don't have to use soy bean

[@hambonehoney3105]

Esther is so cute!! Thank you for making this video, very easy to follow. I made a delicious batch of kimchi this week and after 32 years of eating tofu from the store you've inspired me to try making it on my own, thank you!

[@FutureNeighbor]

Nothing better than tofu & kimchi! Were going to have to give this try 😍

[@chlorineisnotabeverage]

Stir fry pork and kim chee then eat with tofu

[@MBvolcom92]

We're*

[@jegvilhais]

I could prolly think of a billion things that are better

[@rhythmrecall]

Future Neighbor THE BEST!!!

[@canaryinacoalmine7267]

This is so much easier than I thought. Does anyone remember what the called the solid part that was strained out of the soy milk? Is that part also healthy?

[@Jason_Greer_Art]

I made this tonight and it turned out excellent! Thanks for the recipe!

[@buttermilkbiscuits7691]

A big thank you!! Clear, concise, fun recipe. You're wonderful!

[@realnovadamus]

I’ve never tried tofu, but this looks good! Chef Choi is a Queen 👑

[@DMTHOTH]

This is so true. Fresh tofu tastes sweet and savory. And Biji-Jjigae is also my mom's and my favourite :)

[@evanpschneider]

LOL I MADE THIS RECIPE AND ALSO DECORATED MY KITCHEN CEILING WITH IT. NEXT TIME ILL PUT MY VITAMIX LID ON!

[@blackknightjack3850]

Mostly came here trying to figure out how to make it firmer. Figured Esther was comprehensive enough to explain that and was not disappointed. Even really sold the benefits of making it yourself beyond that.

[@belsanfernandez8597]

I admire how you make the process of making tofu so enjoyable.

[@mannsonthemove2958]

She’s great. I want to see more of her.

[@_oceanman]

Great insight! Thanks for the info noona!

[@sungphoto]

This is AMAZING

[@rhythmrecall]

I really want to make tofu to skip all the plastic packaging it comes in

[@VSMMDP]

That's why I'm here :D Fuck plastic!!!!

[@maritvansplunter6924]

❤ Definitely

[@vonslagle]

Really like this Chef!

[@andrewnorth7000]

This was so cool and inspiring, thanks!

[@cinnahum]

This is far easier than I ever imagined

[@MrGrim]

fucking AGREED. idk why but i always thought Tofu was made of mushroom or some kind of uber fermented wheat product

[@knowyourhistory]

Looks very labor intenstive to me. You can just buy a block of tofu for like $1.25

[@Akiikage]

KnowYourHistory facts like why bother making when u can buy it for cheap. Unless u want to show off

[@hafizlemot]

@@Akiikage i guess to learn something new?....

[@jmanzo2009]

@@Akiikage It really doesn't seem that hard, and she says in the video that the soybean flavor is way more present when homemade, not to mention being able to use the leftover soy in soup or stew which she also said is her favorite part about making it at home. Did you two even watch the video?

[@stephv140]

Loved this video! Thank you so much. ❤

[@judyd.5026]

Thanks for making it look easy. I've been wanting to do this for years Now I'm ready

[@DavidSilva-qd3nk]

Thank you this was a huge help!!!

[@phyllisgordon6577]

This is a new twist. I didn't boil before straining. Awesome. Awesome kimchi salad. Thanks.

[@nihonbabe]

Thank you for sharing!!! I am going to try to make this!!!!!!

[@yukograce]

I had no idea you could use other beans! What other types do you recommend? Also, from where do you source your soybeans for tofu?

[@selin8446]

Once i tried chick pea tofu. I think it was okay too

[@daviddefranco5218]

@@selin8446 Pikachu beans work as well...they are super yummy!

[@devong1838]

@@daviddefranco5218 i... Pikachu beans?

[@awonderfulfeeling8588]

You ARE an Iron Legend! Screw the judges... I think you killed it! ❤

[@kofManKan]

Really unique and interesting. Good job.

[@Leisure.passion]

Love it! I had plan to make it for living in the future .. hopefully it will work out well !

[@Snoopod]

incredible! wow I never knew it was so simple

[@toytantrumretroandvintaget7756]

Thank you for sharing this. I have always wanted to make Tofu and now will

[@THMILLER]

Nice end result, i will definitely try this

[@nathanbrowne4967]

I love learning how to make cheese and tofu

[@tougue]

Another incredible use of Balvenie

[@HeadleyDuncan]

this is dope and she made it very simple i think i can cook this.

[@bannon315]

im gonna try this!

[@anon4096]

put esthers name in the video title. people like her. youll get more views. i wasnt going to watch this video when it was first uploaded, then you changed the thumbnail to include her face. i trust that her recipes are good

[@Michael333michael]

You are the cutest chef❤

[@tnewrplayz9466]

I love it your inspiring me and I'm 12 yrs old I watch initial d so I wanna know how to

[@swintsdeco6109]

I am a tofu lover and this is soooo much easier than what I imagined. I am considering to make my own tofu instead of buying now

[@ash3rr]

Its really time consuming... I prefer to just buy it

[@search4omniscience]

@@ash3rr less money in the long run

[@5AMRamen]

A fair question!

[@CellCrafts-eg4tt]

You are awesome. I love the "super Zen super chill you know smoke some weed?" I love it. ❤

[@anandian]

Aaaiigoo! Komawo manyim! I always wondered how tofu was made. Now I know summida! And that quick kimchi recipe is a nice bonus!

[@BENZ_-ps9yi]

감사합니다 !!!

[@volt8399]

Thank you for sharing this

[@hugo.8626]

Untie Esther 🥰🥰🥰🥰

[@allurah]

Thanks I find a vlog about this, I really love tofu.. I will follow how you do it... Thanks

[@lS-qp6zq]

Yummy!

[@howiewill]

I love kimchi and eat it every day. I have to drive two hours round trip to get it. I should probably start making my own

[@julzamidala2865]

I'm glad the Balvenie got put to good use ;) The kimchi salad is for dinner tonight!

[@HolyMess420]

This made tofu look so much easier. I've been planning on making my own for a while now, but I still need to get a blender and I won't settle for a cheap one. 😅 I'm so excited. Thanks! 💜💚

[@pamelacallwood4589]

Try a Ninja. It works great for me.

[@VeganTrove]

As a vegan I love tofu. It's fantastic ❤️

[@leylascookingshow]

I really love it🙏

[@Tatianna_Yougottalove]

Definitely going to try it out, we cook a lot with tofu! I make feta cheese with tofu that my men go crazy for.

[@Daisika]

Thank you so much for this! Can you do a video on how to make homemade high protein tofu like the ones in stores that are super dense? Do you just add more to the mold and press it longer? Thanks!

[@nathanbrowne4967]

Thank you I'm vgeterian food tofu nuggets are my fav

[@temporamen]

Simple meal at my asian household. Cut up some tofu, throw in hot pan with oil and some salt, eat over rice with hot sauce. Tofu is delicious fried.

[@haggismuncher429]

Very, very impressed to seeing you use a bottle of Balvenie to squash it. A fine malt it is. Your food is rad by the way.

[@tktyga77]

Sounds like the pichi jjigae (I hope I'm saying it right on the former) would go quite well with hominy and/or chuño (freeze dried tubers like freeze dried potatoes) to the dish in place of rice, maybe alongside millet for quinoa

[@markfisher7962]

You didn't mention how wonderful the soymilk smells!

[@beaniebabeeluver]

Why does Esther Choi look so familiar? Oh haha, she used to test gadgets on Eater!

[@Ben-ls2ho]

I like the video, just want to be clear, when straining the tofu, you used cheesecloth again?

[@thehindustani9033]

Waaww...I need to try this...a love from india 🇮🇳 ♥️

[@ruthshelpidi8039]

Please what is the name of what she added when she was boiling it after straining it.Thank you for making that tofu I love it too much

[@bretzel30000]

nice idea to light it up while you cook the beans so you have a bigger appetite later ;)

[@toshiyukisuzuki7610]

You teach well, Miss. Have you tried using food grade gypsum as a coagulant? If so, kindly share the recipe. Thanks😊

[@moonziesgalaxydeutsch2529]

So, can you make it from like chickpeas the same way? (Or from white beans)

[@cinapanina]

Can lemon juice work instead of magnesium chloride like when making paneer?

[@carolkeller2636]

THANK YOU for leaving a very clear and comprehensive recipe for making tofu!!! Now perhaps mine won't turn to mush again! The nigari ratio and temp. for the soymilk "after the boil".....huge difference! Thank you! You should teach and get paid for it! I am determined to master home-made tofu as I'm tired of being beholden to the finicky buyers at Costco.....

[@lizwind]

I'm looking forward to trying this recipe with soybeans. Looks delicious. Do you have a video on how to make tofu with other beans? I tried it today following these steps and it was a disaster. When I researched how to make it with other beans, there was a recipe with completely different directions. Apparent not ALL beans act like soybeans in terms of curdling with the nigari. Another recipe that I saw said that you have to cook the bean "milk" until it's super thick and then cool it in a loaf pan.

[@nathanbrowne4967]

Love Asian quisine

[@RudyGGs]

I like how they changed the thumbnail and title to be more appealing lol

[@robinkimball3969]

If following this prep, double check your MgCl amount. I made this exactly as written and the bitter chemical flavor of the nigari was absolutely overpowering from the 1 TB (in 2 TB water) used. Everything else looked and acted like it should, based on the video (and was dead simple!), but the final product was completely inedible (even after an extended soak in cold water - 60 rather than 30 min. Further, other recipes I ref'd use a much smaller amount of powdered nigari (and maybe there is a difference between like flake nigari and powdered nigari? Could be...). In my second attempt I used 1 tsp in 1/4 c water, mixing, and then adding 2 TB of that mix - then, I checked the curding and added another TB of the mixture. After 10-15 min sitting I tested for flavor before pouring into the press, and it tasted pretty much right. Pressing it now and VERY excited to see if mine turns out as good as Esther's!

[@christiezwart]

Did it work out?

[@robinkimball3969]

@@christiezwart yes! I now make a double recipe every other weekend - using the revised 1 tsp-of-MgCl-for-one-recipe method.

[@MagpieTimes]

That's really helpful, thanks! I have a question. When you bring the milk upto 85 and add the nigari, are we meant to turn the stove off at that point for the 15 minute rest time, or is the milk meant to stay at that 85 for the whole 15 minutes?

[@emmavitale4389]

Can I make tofu the exact same way with any other beans eg chickpeas? I've seen others use flour instead of the bean but I like the idea of using the whole bean.

[@paul8093]

Yes she's said any bean

[@janodiaz92]

I came here looking for silver, and i end up with gold 2x1 with the kimchi recipe *-* I kinda wanna adapt it to the vegetables and spicies of my country, it worked wonders with ramen.

[@AvaliDiva]

I tried making tofu with black eyed peas and it failed spectacularly. Twice. Are black eyed peas suitable for tofu at all? When I tried soy bean tofu turned out fine

[@awoods9793]

So you can just use any bean?

[@christiezwart]

Question about the process, I think I put too much magnesium chloride in last time I made it. The tofu was quite bitter. Do you reccomend half a tablespoon in the video?

[@frankpeter6851]

So, with the magnesium, does most of it come out in the soy whey? If not, will the tofu have a laxative effect? Or is it de-activated by being absorbed by the proteins in the milk?

[@gtxviper]

Defo gona try that. Before its pressed can you add flavours to it? Like a fishy flavour or herby flavour etc?

[@TXRhody]

... or an egg flavor? I have been wondering about making tofu scramble easier by making my own egg-like tofu.

[@daviddefranco5218]

I make mine with Pikachu beans...yummy!

[@yari7017]

Can you post a recipe for the soup you make with the initial byproduct?🙂

[@lost_in_bokeh]

Plug the term "kongbiji jjigae recipe" into your favorite search engine, and find the one that you think fits your tastes (and what's in your fridge/pantry!). I happen to really like www.maangchi.com/recipe/kongbiji-jjigae, but I like making fresh soup stock. Note that most of the recipes I've seen do not have the soy milk extraction step that is necessary for tofu production, so it's possible Esther is thinking of something different (she calls it biji jjigae), but I'm fairly certain this is what she's referring to.

[@janicefields251]

I’m new at making soy milk and tofu. Love your video best so far. I have a few questions. 1. Some videos I’ve watched say to skim the foam off because it’s bitter. Is this true? 2. Between cooking the beans first, cooking the blended soybean mixture, or straining then cooking the soy milk. Is either way okay? 3. How much nigari to what amount of soy milk?

[@m.taylor]

1. I don't remove the foam and my soymilk doesn't taste bitter. 2. I've seen cooks do both ways and it still works out.

[@SpasmicGamer]

Is there a substitute for Magnesium Chloride I can use? I tried googling (RIP I know) and I got Magnesium Sulfate (or Epson salt) which can be consumed in small doses if I'm correct. Any other suggestions?

[@heatherb1192]

Is there a link for the soup you make with the leftovers?

[@Squadron007]

This is Auntie Esther Very good weejio

[@gce1493]

So tofu is basically soy milk with nigari and then molded afterwards. Ok I'm going to try this. Thanks! 🌺😄

[@megvandewalle1444]

Hailing from Texas, the weed comment threw me LOL

[@karenburns1771]

When you add the mag. Are you turning off the heat?

[@ChrisHangry]

where would one buy nigari (the coagulant)?

[@jhj5682]

Anything of these are possible; Magnesium dichloride, Calcium chloride, Calcium sulfate, Magnesium sulfate, Calcium carbonate, Acetic acid (vinegar), citric acid, Glucono delta-lactone, etc.. Different coagulant give slightly different texture and taste.

[@hzlkelly]

@@jhj5682 thank you

[@glowingunknown5625]

use lemon juice or vinegar if you can't find nigari .... but, it should be easy to order online.

[@judykonopka9029]

When you boil the tofu and then you say "cover it and let it sit for a few minutes", do you mean on the heat or without the heat?

[@bestcrossroad]

Wow! Thank you Chef! Good teacher, clear instructions. I’ve been considering making tofu since we love tofu! Thanks for sharing your knowledge. I wish you feature her more on your channel.

[@TXRhody]

Can this be done with store-bought soy milk, like the Trader Joe's soy milk with two ingredients (soy beans and water)?

[@m.taylor]

She makes it look so easy...but after adding the coagulant, I get liquid separating and a grainy sludge with very few small curds. I don't get the fluffy curds she gets.

[@erolshoehle]

At which state would you add flavors if you wanted to?

[@monita1967]

Hi it's amazing ! Thanks for showing us how we can make at home. What is the name of the powder you add to the toufu solution at the end? Sorry didn't catch that name. And the red ingredient powder to make the kimchi. So cool. Thanks a million

[@fnordpojk]

Nigari (magnesium chloride) is the coagulant powder. The chili flakes are called gochugaru.

[@monita1967]

@@fnordpojk Thanks so much

[@MrGrim]

Can you do this with any bean? Why have i never heard of black bean tofu? Or kidney?

[@AnhNguyen-il5yl]

So ANY bean is ok? Red, white beans as well?

[@joanalynflores5901]

If I don't have magnesium Floride? What will be the alternative?