Tofu | Science in the City | Exploratorium

[@isesfox]

Well explained from a passionate tofu lover.

[@rositarachim156]

Engineering marvel and keep up the good work. Love the idea that nothing go to waste. It is an amazing creation. I love it.

[@MetaGrrrl]

We adore their spicy yuba (which we get through Good Eggs) and braise it with kale and a splash of dry vermouth for an easy 1-skillet meal at least once every couple weeks. Super cool to see how it gets made!

[@6ftS]

a wonderfully informative and well made video. Thank you for being so thorough. I rate this video 10/10.

[@TallTeenTurtle]

Came here after watching the How Its Made video on tofu, your method is sooo much better than the one shown in that video. They do not use traditional method and it shows, your tofu looks more appetizing and high quality.

[@julialammot7653]

I love this video and what a wonderful clear explanation of the whole process. Thank you! Where is this factory? Does anyone know?

[@exploratorium]

Hi Julia, This tofu factory is in Oakland, Ca.

[@maddemadetv445]

great everything amazing good job

[@Ambimags.]

I love Tofu.

[@maidinulster]

Great e plantation. Much better looking tofu than I buy from my supermarket

[@kerryberger985]

You can buy good grade organic non-GMO soybeans at Whole Foods and at other grocery stores, and buy yourself a tofu mold (available on Amazon.com) and also purchase the book Asian Tofu: Discover the Best, Make Your Own, and Cook it at Home, by Andrea Nguyen. I have been making my own tofu now weekly at least once or twice week, and I can make it either Firm, Medium or Silken. It is so much better tasting than commercial Tofu, if you have the time to make it yourself. For me it is a hobby since retiring, as I enjoy cooking and eating. You can also purchase Tofu kits from the Natural Import Company (naturalimport.com/our_mission). Check it out.

[@bfox135]

Glad I watched

[@phillipmutchell7362]

Indeed the main reason to make your own soy milk is get some fresh Yuba it's so delicious it's hard not to eat it straight off the milk.

[@steveraman4562]

just excellent

[@mihaelazlate4729]

O M G there is skin of soy milk produced. Aaaaaaaaaaaaaaa. I just discovered tofu and all the products of soy and i absolutely love that skin.

[@kerryberger985]

Yuba, the tofu skin has many, many uses depending on the cuisine. I agree it is very delicious.

[@mxtrem3]

I looooove tofu

[@abezai113]

👍👍👍 I ❤️tofu

[@vincentliuo]

this guy is wicked smart

[@kurinary]

Yuba is similar to taupe wrapper or bean curd wrapper?

[@exploratorium]

Yes! There are many other names for Yuba. Some call it tofu skin, bean curd skin, bean curd wrapper, bean curd sheet, bean curd robes or taupe wrapper.

[@kurinary]

Exploratorium thank you so much

[@rahadyansetiamuhammad5093]

Hi everyone, I am student whos is researching about tofu waste especially the liquid waste what treatment do they actually did, in my country lots of people throw it to river because it was very expensive to build a "waste management to catch the methane gas"

[@kerryberger985]

In Japan they recycle the water especially the water that has the coagulant (Nigari -- megnesium chloride in it. The Okara, the cooked ground soybeans are sold as Okara and made into donuts and other soy or meatless meat products, or used as cattle feed. Very little of that water goes into waste water treatment, according to what I have read and seen.

[@rainbow-et1vg]

Is calcium sulphate edible or not? While packing tofu what is used for preservation?

[@kerryberger985]

Ir is used as a coagulant to make tofu. As was explained in the video, cheese is made by adding a bacteria culture or Renet. The chemical Calcium Sulphate is food grade Gypsum. It is a natural chemical. Also used commercially is magnesium chloride, from sea water where the socium chloride has been removed. The rest is magnesium chloride. That coagulant is called Nigari in Japanese. Most home cooks used the above mentioned coagulants, but you can also use vinegar, and lemon/lime juice too. Each of these coagulants have good points and negative points in terms of flavor, how quickly it takes to coagulate the protein and separate it from the water mixed with the coagulant.

[@benjaminnigh6395]

Hi Exploratorium! I'm a reporter for INSIDER, a new publication from Business Insider and we're producing a piece about how tofu is made. We love this footage (gotta love HD) and we'd be thrilled if you'd permit us to use it. Exploratorium would receive full credit. INSIDER gets about 140 million views a month and we're growing. If you're interested in working with us, please let me know. If you want to get a sense of what we do, check out our work: facebook.com/thisisinsider/

[@helentayar5211]

Why aren't you in the middle east and gcc🤤I'd love to have that big block of tofu

[@nmecofriendly]

Can I take training in your company ..

[@teamheart9994]

How to make commercial tofu like being sold in the supermarket that lasts 4 months to expire.

[@softbottomtext5138]

Damn, Jackie Chan retired and sells tofu

[@Technician25678]

listen

[@Technician25678]

Nyimak

[@jhunjho1450]

Hallo i am from indonesia, i am work tofu in indonesia bat i won make he...