This TOFU is NUTS! It's PEANUT TOFU but not the kind you're used to (soy-free, high protein)

[@marystestkitchen]

Thanks so much for enjoying this exploration of PEANUT TOFU! Just FYI, I found raw blanched peanuts online but generally, the prices are higher than I found locally. But if you can't find them inexpensively around you, here are the online links. For USA: amzn.to/3k80GGN For Canada: amzn.to/41396jr

[@kaakrepwhatever]

Inspired by this series, I made a small batch of cashew tofu just now (so you don't have to).Epsom salts didn't curdle the milk, but citric acid did The whey was clear. The "tofu" came out soft, creamy, and spreadable.

[@cultofsogga5863]

Peanuts are beans too as soy

[@tile-maker4962]

Can you do pine nuts next because they are low in starch?

[@Atheism-And-Normative-Ethics]

Being a product from the ground, most raw peanut packages will have a cook for safety label on them if it has the shells. In America you can buy bulk raw peanuts in shell from manufacturer for boiling and there are safety labels regarding cooking to safe temperature.

[@catherina2611]

As a home cheese-maker, I would suggest when dealing with a very soft curd as you have there, I would place the curd into a soft cheese draining basket/hoop without cheese cloth and leave to sit 30 minutes or however long it takes to be firm enough to gently flip it. Repeat draining and flipping 2-4 times and then press it. Using camembert hoops seems the 'weapon' of choice to me. Alternatively, place the curds into a tight-weave cheesecloth and hang it up to drain a while before loading it into your tofu press.

[@anujpramanik1819]

This is actually made here in India as a substitute for tofu by people who are sometimes lactose intolerant and can't have paneer. We call it peanut paneer and there are quite a few recipes of it online and even on KZbin. It's not that common anymore coz tofu is much more widely available nowadays but I used to see this in quite a few local grocery stores in my childhood. We normally made this the same way we made paneer by curdling the milk using vinegar or lemon juice after taking out the pulp the way you did it in the video. It goes amazingly well with curries just like paneer but needs to be deep fried or air-fried first coz it's a lot more soft and sometimes disintegrates when added to other liquids.

[@marystestkitchen]

Very cool! No surprise that Indian cuisine has produced something like this :-)

[@voidninja9134]

Soya Tofu would be cheaper than peanut I guess

[@catswirejewelry]

@@voidninja9134 I find it interesting because I can't eat tofu anymore, I have problems with the soy.

[@catswirejewelry]

@@iii___iii My stomach won't tolerate it anymore.

[@lottatroublemaker6130]

So you are not making it as a tofu substitute, but as a paneer substitute, as people who are lactose intolerant can have tofu, there’s no lactose in tofu since it is made from soy milk. So they use it as an option instead of paneer. Great idea! 🤗

[@deniseferron3397]

I’ve been making the pumpkin seed tofu regularly since your video came out. I’m allergic to soy, so that recipe has been a game changer for me.

[@Eco_Hiko]

I like the "will it tofu" name for this series. I'd be interested to see if Polish white beans become tofu.

[@marystestkitchen]

Thanks! I wonder what Polish white beans are vs other white beans

[@martynabieniok9669]

@@marystestkitchen Polish white beans might be "Piękny Jaś" variety. These are veeery big beans, perfect for roasting.

[@marystestkitchen]

@@martynabieniok9669 very interesting. Thanks for sharing!

[@NgocNguyen-px8kd]

It’s a great name

[@missylou725]

Or maybe chickpeas or black eyed peas...

[@rh9909]

Hi! I'm late to the party, but nigari aka dried seawater after extraction of salt, which is mostly magnesium chloride in water, is actually also used in Chinese tofu as well. We call this kind of tofu “老豆腐”(old?/tough? tofu) or “北豆腐”(Northern tofu, from where this method is more popular), while gypsum tofu is called “嫩豆腐”(tender tofu) or “南豆腐”(Southern tofu). Also peanut tofu is a thing in Okinawa, Japan, my friend really loves it after visiting, so I'm going to try this recipe very soon!

[@marystestkitchen]

cool!

[@CrackDavidson1]

Gypsum for silken tofu, nigari for firm tofu. That's how i understand it. Are these translations more accurate?

[@RosannaMarianna]

I find the tofu series so interesting. Every time I wonder what you will try in the next video. And I love that you always try to use the pulp for something else!

[@marystestkitchen]

Glad you enjoy it!🤗🤗🤗

[@hannestawarz2078]

just gotta say I rly appreciate you putting a warning in for calorie talk. you’re the best! thanks for being so considerate of your listeners

[@catherinemccormick3184]

Who else I watching even though they have a peanut allergy? 😂 Mary’s voice combined with watching the process of making the tofu is so calming to me

[@Chakolit]

Me! The cookies look so good even though I know eating them would make me really, really sick!

[@hakanul2765]

Hope medicine finds a way achieve all the food allergies 🥺 I don't have a one but I would hope for a world that has no food allergies!

[@CosimaNonymouse]

I used to be allergic to peanuts and only recently (and rather accidentally) found out that: No longer! And holy fudge, peanuts are so delicious AND healthy! I'm glad my body came to its senses. Now, depending on how allergic one is (it only made me puke when I was allergic so, not dangerous): DON't just eat a handful of peanuts to see if you're still allergic or not. Introduce it slowly; trust your senses, smell it. Allergies come and go.

[@Chakolit]

@@CosimaNonymouse I unfortunately know I'm still allergic as I accidentally ended up eating some a few years ago and spend the evening being sick.

[@geetikalohani7410]

I have made this as a curry few times. It tastes amazingly buttery, much better than kidney beans and chickpeas.. And u can make nice hummus out of boiled beans! 😊

[@sarahnewton2267]

Please do videos on uses for pulp! Like those cookies and possibly muffins like you were saying! What a wonderful video as always! ❤️

[@evemariechase8273]

I made muffins from the pumpkin seed fiber and they were very good. Am going to try to make pancakes.

[@arquitetacarla]

Mary! I mixed 1cup peanut 1/4 cup of pumpkin seed! Soaked, etc... The milk coagulated by itself, more soft than pure pumpkin. But much more curdly than pure peanut. It works!!!

[@marystestkitchen]

awesome!

[@johnhill1629]

I made peanut tofu using nagari, then lemon juice to coagulate. I used dry roasted peanuts. It made something the exact texture of full fat ricotta cheese with the slightest hint of peanuts. It was delicous!

[@marystestkitchen]

Sounds wonderful! Especially with a hint of tang from the lemon!

[@julieweiner1623]

I was looking to see if you could use dry roasted peanuts. Ty

[@lottatroublemaker6130]

*Nigari* 🤗💓

[@lottatroublemaker6130]

Sounds just delicious! But I didn’t understand completely. The Nigari is a coagulant. So did you first add one coagulant, then another (lemon juice)? Or did you just add both at the same time? Wonder if you could use it as a ricotta replacement?

[@paulgdlmx]

¿Could you please send a recipe?

[@MrNioMoon]

Tofu queen! 😍

[@marystestkitchen]

🤗🤗🤗

[@catsieja5862]

Mary!! I think you made a perfect substitute for ricotta. It looked like it had the exact creamy curdy (new word) texture. Amazing, as always thanks for sharing with us 🙏🏼💜

[@marystestkitchen]

😁😁😁 I think so too!! It's very exciting to think of the possibilities! Thanks for watching🤗

[@meskita106]

It would definitely make it on to the cheeseboard. I tried this process with walnuts about a year ago, with nigari, but quit half way because of the small curds. Yes, adding the probiotics is the way forward. Much better than, starch based vegan cheese. But can you age it?

[@supernova622]

Back when June Xie worked for Delish and did Budget Eats, she made a peanut milk and used the pulp like a ricotta

[@PurringMyrrh]

Vegan ricotta is made similar this with cashews.

[@hanblum]

Oh my god I bet this would SLAY in like a chili oil/black vinegar/green onion sauce

[@domy6827]

Love the "measure from the heart" coating

[@monemori]

Amazing! Thank you so much for these videos. This looks so delicious, it looks like it belongs more on a charcuterie board or on salad as a type of "feta" style thing instead of tofu tbh. I've only made tofu once from soybeans, but this series is making me wanna try again with all sorts of things! Another thing is that I like storebought tofu because of the calcium it provides, it never occurred to me that you can use calcium salts yourself to help it coagulate... Maybe I should try these after all haha. Again thank you so much! You are truly a kitchen scientist!

[@katiechamberlin4194]

that was so kind of you to give a heads up about the nutrition discussion ❤️

[@VirginiaFeuRosa]

You are simply fenomenal!! Thanks for your existance! (or thank your parents... :) ). I really love the respectful way in which you call to action and the way you say goodbye to those who leave before the nutrition facts. I think you're great on so many levels! Take care!

[@jodykivlin]

so so so true!!

[@parthpant8894]

A great video!!! I just wanted to let you know of an alternative version vegans make in India called as "Peanut Paneer" (Paneer meaning Cottage Cheese). In this version, we use raw unroasted peanuts (with the pink coating on) and it yields a similarly delicious soft cheese-like tofu....Wanted to share this to let people know that it is possible to do this with raw peanuts as well!! As always a great great series!!!

[@marystestkitchen]

Thank you so much for sharing!

[@missylou725]

I discovered this via random suggestion in my feed. I love this series- it's been fun watching!

[@longhairdude106]

Mary, please make tofu from red kidney beans! I really want to try this. You're just a tofu queen!

[@marystestkitchen]

thanks for the #reciperequest 😁

[@maxgruntgens9000]

Awesome Tofu Videos! Today i made Tofu from hemp seads just like you did with The pumpkin seeds, works exactly The Same way. Peanut tofu will be next!

[@marystestkitchen]

That's awesome, Max! Thanks for sharing your experience. It'll be my turn to try with hemp seeds soon! They are just in my cupboard now waiting for their time to shine 🤗

[@paulpardee]

That peanut milk looked amazing! Did you taste it? I think this one has intrigued me more than any of the other experiments. I feel like there's a lot of potential in this that goes beyond what you'd normally use tofu or faux cheese for... and now I'm wondering if this can be inoculated with bacteria/yeast to form actual cheesiness. If a lot of the starch moved over, there'd be something for it to eat.

[@MelodiCat753]

Oh my gosh this is so coool!!!! I absolutely love tofu and cooking with tofu (or making cheeses with tofu like ricotta!), so the idea of making tofu homemade, as well as making other kinds of tofu, sounds so awesome. I'll definitely watch your other videos. Thanks for posting, and I'm excited to see if the roasted peanuts works out or not!

[@marystestkitchen]

yay! 🤗🤗🤗 I'm so glad you're enjoying this series

[@BrazillianFOsho]

This youtube series (will it tofu) are the uploads I look forward to the most in all of KZbin!! Keep it up!! 🎉🎉

[@hakanul2765]

You're contributing great to vegan cuisine! I would like to see something fermented with the other half of raw peanuts (my fav is Greek yoghurt, as I commented before). 😀

[@marystestkitchen]

Thank you so much. We're thinking the same thing!

[@zeideerskine3462]

Peanut tofu cheesecake seems to be a natural. I think roasted, sprouted peanuts could be nutritionally interesting both as a macrobiotic peanut butter or chopped as salad topping. Peanut natto is another interesting idea.

[@avgc]

Wow! I had my doubts but so glad to see the end result! Also, I voted for safe and familiar. Can I vote for DANGEROUS now? 😎

[@marystestkitchen]

Oh I was FULL of doubts until I TASTED it 😂 Danger is definitely coming soon

[@Calamiteabag]

Love this idea! I just quit meat and continue to work on a more plant-based diet. As soja doesn’t do good on me if eaten to often, this serie is openning a all new world to me!

[@liamthompson9342]

Fantastic research you're doing. It shows to me we could have so many tasty, healthy commercial products if and when the plant-based food market was large enough.

[@wallflower6942]

It looks like an amazing base for vegan cheese! I will try this out :) Thank you for sharing all the tofu magic

[@kaylakindig3154]

I love this. I bet sesame seeds would work to make tofu. I was once making a tahini sauce with lemon juice and I accidentally added too much water, so I tried boiling the water out and I ended up with ricotta-like curds.

[@katjaz9047]

I knew it would turned out great. Good job! I make peanut yogurt, it gets super thick, just like soy yogurt.

[@canesugar911]

If you don't mind, can you explain the process?

[@tamcon72]

I've only ever made peanut milk and peanut yogurt (using the chili top method), and would never have thought to make tofu with it. Maybe paneer, because I've given up looking for nigari. Thanks for posting!

[@tamcon72]

@@curatorconservator5170 Thanks!

[@EvanKiss]

Love this series and all of the spinoff recipes! I'm excited for whatever's coming next! Would it be possible to try acorn? I know there's acorn jelly, but I don't know if it will tofu!

[@laryssagobbi]

looks great! and so inspiring!! i'm brazilian and this looks like a good candidate to make vegan queijo coalho grelhado, a type of cheese that we eat grilled on the beach. Gonna try this and the pumpkin seed one 🌞

[@coroleva100]

Hi, Loving the series, thank you for all your efforts. I read somewhere that peanut tofu requires both gypsum and nigari to fully coagulate. I have been wanting to try this for a while but I've had a hard time finding gypsum.

[@marystestkitchen]

I get it on Amazon. If you want to get it locally, look for a beer/wine making supply store in your area

[@geetikalohani7410]

Oh My God! Ur patience is next level ❤

[@nutritionalyeast704]

This is the best series. Can’t wait to see your next experiments!

[@soumitrachatterjee1572]

Common and regular in kolkata, even at times peanut tofu is mixed with dairy product to give more spongy and creamy texture to sweet ird and Rosogolla.

[@Bush-Master4333]

Great effort. I like. This is how great things are discovered, through experimentation. Thanks.

[@marystestkitchen]

Glad you enjoyed it!

[@rebeccaspratling2865]

You literally are the Tofu queen. 🥰 You're so creative and I love how you explain things so well so even someone like me can understand. Thank you so much for these videos. 🙏💛🫂

[@CoreaKids1357]

Hi Mary! Have you thought to make Cashew Tofu? I bought that tofu press because even though I’m not vegan I still love tofu and have always wanted to make some!

[@kateliness2]

I'm following this series with both curiosity but also the purpose of trying to figure out what will make the best vegan "paneer" 🙃 several, including this one, look promising

[@Natalie-hg3gh]

Someone said growing up in India this is what they would see in stores, and use to make at home, vegan paneer!

[@channelname1019]

I wonder if the waxiness of macadamia nut would perhaps result in a stiffer/denser/tougher texture/consistency closer to paneer?

[@spider1g5]

Coming from the South, this reminds me of boiled peanuts, I'm excited to see the next videos in the series!

[@marystestkitchen]

It's coming soon :-) Thanks for watching!

[@lyndalm]

I'm loving this series, am getting a bit lost though so would great if you can do a summary video of all and compare them together

[@jodykivlin]

Thank you soo so so much, Mary!!!

[@marianocolsin8968]

i love this series, it's so fun experimenting with food in a way that is not wastefull! have you tried cannellini beans? i heard they are a good alternative to soy

[@marystestkitchen]

Haven't tried those yet 😁

[@katsybo]

I’m really keen on this one!!!

[@Kavriel]

First time watching, i'm pretty sure. I like the experience nature of the video, it's well shot, well edited. Props !

[@katlz6649]

I LOVE IT! I'm celiac and living in the south of Chile is really awful to get quality gluten free food, so I can't get soy, lentils, or any raw legume without sell a kidney, but I can get as much peanuts as I want!! I'm really really grateful 💖

[@marystestkitchen]

I'm so happy that you found this alternative!

[@channelname1019]

Great video, and wonderfully laid out with the permission to scoot out before the dietary info. Excellent work, thank you.

[@marcelotemer]

👏👏👏👏👏 São ótimos!!! Salvaram a vida do meu pet, foi uma situação complexa, e não ficou nenhuma sequela! Equipe ultra atenciosa e ultra competente! Ficamos fãs! Grande abraço

[@CynD-CynD]

I love your creativity + testing mindset. Have a great day. 👍🏼

[@terianderson7951]

I just love your brilliant videos! Your experiments are so helpful and amazing. Thank you for posting!

[@MessedUpSystem]

I made peanut milk sometimes here, and the way I used the leftover pulp was to transform it into what we call "farofa" here in Brazil, basically throw it with some butter in a frying pan and let it fry and absorb the fat, get some color, it is really something honestly

[@andrewwashere82]

I love peanuts/butter, i'm excited to watch this!

[@AP-pk9gw]

peanut cream cheese is fine by me... thanks for filming all this experiments, i do the same at home but dont keep records so its nice you share it. btw, i bet u can mix legumes with about the same prime curd temp to get the best desired properties, like some creaminess from peanut, some firm texture from beans and so on. u can even heat the residual whey up to curd and extract the most out of different milks.

[@jeremiasremix]

Coincidently I've just started experimenting with peanuts, first with roasted peanuts milked and then fermented. I'm looking towards something tangy like a sourcream to use in salad dressing, mayonnaise, etc. Next I'll try with raw peanuts and maybe experiment with some gluten flour for texture and less calories. I always wondered with the texture of these "Tofu alternatives" could be improved by dehydration or the freeze/thaw method. I'd love to see this tested in some future video. Thanks ❤️

[@marystestkitchen]

So cool!

[@alfwaibel4773]

You inspired me to grow some oil-pumpkins for seeds this year and following. I like soy Tofu, but my digestion don´t stand it. Can´t wait to try the pumpkin seed Tofu! Thanks!

[@marystestkitchen]

you're very welcome! have fun with your pumpkin gardening :-)

[@grownupgoth]

I LOVE THIS SERIES! 😍I wonder if adding a few grams of soybeans to the peanuts would help structurally? 🤔

[@kap4020]

Measure from the heart 😀

[@marystestkitchen]

🤗🤗🤗 the best way to do just about everything

[@hannahjimmink8113]

This series is just amazing. I've learned so much about legumes and nuts by just watching this. Thank you so much. One thing. I have two, no four big containers of flax seeds in my cupboard... It's slightly embarrassing. They are also high in protein and low in starch... So will it tofu? #reciperequest

[@karenjoy511]

I've made this a couple times now and love the taste!

[@marystestkitchen]

Yay!!!! You rock!

[@dan4515]

i have never had tofu but it looks really fun to make!

[@marystestkitchen]

Fun that you can eat :-)

[@guerra6890]

This series is so interesting

[@henryrutty9575]

vegan cooking is all about experimenting. I love this "will it tofu" series!

[@DeeDee-xr9ml]

I think you just made 'vegan Danish fetta'! It looks exactly like it to me by way of texture. Just salt it up heavily! 😊

[@Mandla89]

Another great video. Thank you so much

[@marystestkitchen]

Glad you enjoyed it

[@gidget8717]

This is such an interesting channel. Glad I found it! I've never even eaten soy tofu...I need to change that.

[@marystestkitchen]

Thanks so much🤗

[@thismissivemisfit]

I made this just yeasterday, using hulled, unskinned peanuts because they're a lot more available where I am. Soaked it twice to remove the bitterness since the skin doesn't peel off as easily. After extracting the milk, I cooked it until it was slightly reduced because I like my plant milks on the creamy side. To my surprise, peanuts milk is self-coagulating like pumfu! The curds look exactly like the one in this video despite me not adding anything. If I were to blend it until it emulsifies, I can use it as a heavy cream substitute. Maybe add in a little sweetener and a pinch of salt to enhance the flavour.

[@marystestkitchen]

Oh wow cool! I wonder what the difference was 🤔

[@thismissivemisfit]

@@marystestkitchen I only discovered this after I let the milk cool down after cooking. Not entirely sure if it's because of the variety of peanuts I used, or because I blended in the peanuts with their skins as peeling them was a pain.

[@acaciajocelyn8369]

wow love this series! thanks for all your effort to experiment and make these videos :)

[@lilysapphire3434]

That is looks delicious and if remains some of Penuts satisfaction factor, that sounds like a wonderful between meals snack!

[@vijayaingle6136]

Usually I prepare curd using soaked raw peanuts and at that time prepared milk and paneer or tofu as by products. I use this peanut milk for tea or coffee and curd for my Indian rice or roti. All these are good in structure and taste but with peanut smell. I use the residue in making roti or bread, curries and the water also for cooking.....New experiments are always thrilling.... Ha ha ha ha. .....

[@marystestkitchen]

awesome! That sounds wonderful!

[@jasminesmith6452]

Theres a "trending recipe in China" video by Foodie that uses half soybean and half peanuts to make tofu! I was wondering if there was a full peanut tofu! This is incredible, love your channel. You got a sub!

[@marystestkitchen]

Really? That sounds really delicious. Do you have a link to the video? I would like to try it 🤗

[@jasminesmith6452]

@@marystestkitchen kzbin.infounaXo2MCFUg

[@jasminesmith6452]

@@marystestkitchen kzbin.infounaXo2MCFUg

[@jasminesmith6452]

Sorry for delay, there's the short from China Foodie 888. He has some pretty good recipes and I would be curious to see what you think of this homemade tofu recipe!

[@marystestkitchen]

@@jasminesmith6452 thanks for sharing :-) I will take a look! Cheers!

[@jojomojo508]

finally a cheaper alternative to cashews when making cream cheese that's just not a unholy mix of coconut oil and potato starch

[@robschneider266]

man, I really feel you with the one-two trash food punch of oil and starch

[@katherinejustine1]

Yum, how do you make this into cream cheese?

[@taiyopunk]

Im not vegan/vegetarian but I really love this series and want to try making some of these. Can't do the peanut since Im allergic but i definite want to do the pepitas/pumpkin seed one. Thank you for this series! I don't consume beans or soy since it can wreck my stomach so seed ones are nice.

[@marystestkitchen]

thank you very much for watching :-) I'm glad you can try the pumpkin seed tofu!

[@svettaa.8784]

This is so interesting! Thank you, Mary!

[@Clarence_13x]

I did the pumpkin tofu recipe, and it was so good. I’m trying this next. The pumfu didn’t even need salt, it was rich and fresh.

[@kiwifeijoa]

Really enjoying your tofu series, Mary, it’s very educational and expands our choices. This peanut tofu looks very creamy and very yum, must try it. Question: is there a reason why tofu isn't flavoured as it’s made? When people make tofu 'fish' it'd be nice if the tofu was already vegan seafood flavoured, same with vegan beef flavoured, 'crab' flavoured or bacon flavoured. Have you ever made something like that? It'd be very interesting if you'd try it. Now am waiting to hear about the cooked peanuts. Cheeries

[@Julierue]

Now that I have the same press, I’m excited to try this! Yay!

[@marystestkitchen]

It's so good!

[@dittobella]

Thank you! Love this series! ❤

[@marystestkitchen]

So glad!😁

[@AlexADumbDumb]

7th day adventist stores have something very similar, Cedar Lake's Nutabella Nutloaf. It's great sliced, dusted with 5-spice and fried

[@oneilchung]

Appreciate your videos so much. Love them. One question, how are the lentil tofus steamed? The chickpeas one steamed perfectly. After steaming, I added century egg cubes, scallion oil, chilli and ginger. It was AMAZING! Bless you for the tutorial.

[@azeemuddinkhan923]

The consistency of curdling changes depending on what temperature is used for coagulation. For instance the regular milk curdled at lower temperature give softer cheese while curdling at high temperatures give more firm cheese. I have seen one more KZbin video on peanut tofu and in that video curdled pieces were kinda larger. In my view you should try this exact same recipe with higher temperatures and see if there is any difference

[@marystestkitchen]

That's interesting to think about :-)

[@dvklaveren]

I wonder if the consistency would improve if you put the peanuts through an oil press to extract the oils. There's about 49% in especially oil rich peanuts, while soy has only 19-20%. By pressing out the oil, I wonder if the mixture would coagulate more quickly. This would also give you some peanut oil for frying the peanut tofu in! I'd also be curious if adding something with amylase would improve the consistency of the tofu. You'd think you'd want to add something like koji, which is not a bad idea, but koji produces all of amylase, protease, lipase, and pectinase, which might not be what you want when you want to preserve the protein specifically. I'd want to try it with malt first to convert the starches into sugars; this has the added benefit of making the tofu caramelize easier in the pan. This doesn't actually have to take that long; in beer-making, you can do this in about an hour. 61°C-65°C is the temperature at which starches start to gelatinize, which is required for amylase to do it's work, but at 65°C the amylase denatures and you don't want that. So if there's a way to keep a nut milk at precisely 62.5°C±1.5°, you can incorporate it into your tofu making process. So, what I'd want to experiment with is; Step 1. Separate the oils through an oil press and save the fresh oil for cooking purposes. And then either... Step 2A. Soak the mash, extract the milk and see if the starches separate out naturally this way. Step 2B. Throw the mash into whatever vessel can hold the required temperature to saccharify the nuts. Step 2C. A combination of the above, so you can pour off the separated protein and saccharify the remaining nuts. You can then try adding in the extracted peanut oil to the milk again (perhaps adding only 20%, since that's how much there is in peanut oil), but I don't know if it'll re-emulsify without the starches. Worth a try, though! Now I kind of want to try what happens if you make traditional tofu with the oil pressed out first. Someone's probably done that already, right...? 🤔

[@beety8]

This will be wonderful as 'paneer' in classic Indian dishes 😋

[@marystestkitchen]

I can hardly wait to try it for palak paneer!

[@Hemburymaister]

Love the series! Thanks for doing this!

[@kellyrowe4075]

I wonder if you could use this in desserts the way silken tofu is used that slight peanut flavor would be amazing!

[@ringoffire0]

I like that u do macro info at the end of

[@marystestkitchen]

good to hear it!

[@shortcut1331]

Maybe someone already mentioned this but, using a large french press is easier. :) I love your recipes, thanks for sharing! :)

[@marystestkitchen]

It's a nice sounding idea but using a French press doesn't work well. The "grind" is too fine.

[@poornimasingh3229]

Thank you, Mary!

[@luannpatterson5888]

Awesome! Thanks for satisfying my curiosity.

[@vicboysupreme]

It would be cool to do something fermented with the other half of the peanut bag -- like a peanut yogurt, cheese, or peanut milk kefir

[@marystestkitchen]

We're thinking the same thing 🤗

[@dibamoca9885]

Thank you for another great video. I’m eating peanuts 🥜 while watching it 😊

[@DragonGeminiSan]

Looks and sounds like a very ..uhm...cheesy tofu. Will definitely give it a try. You could use the other half of the bag to veganise this Indonesian snack called rempeyek.

[@marystestkitchen]

yay! hope you have fun making it. I will have to look up what is repeyek 😁 Thanks for sharing your suggestion

[@carollen5601]

Hi, I suggest making cheese with the remainder of peanuts. The peanut tofu is like silken smooth tofu, I wonder if a vanilla cream tofu pie is possible? Or a peanut tofu cheesecake, let us know if any of those are do-able. Thank you for sharing, love your videos. Blessings.

[@marystestkitchen]

ooo I love all your ideas! 🤗

[@hakanul2765]

I'm highly interested in making cheesecake out of soy-free tofus like peanut tofu. Peanut tofu would be cheap, sustainable and a great base as it's high in oil and protein.

[@mythic_snake]

You said you didn't have time to wait, but I always wonder why you only give it 20 minutes to settle. What if you let it settle overnight? Is it just because it's a hassle to film over multiple days? Or does the added time not make a big difference?

[@marystestkitchen]

Yes it's a hassle to film

[@Shirden]

Hi Mary, thank you for sharing your amazing creations with us! By chance, do you know why they lost there color? I like the white but I was surprised that they would lose their color after soaking

[@marystestkitchen]

Raw peanuts are naturally a creamy white color