Started making my own unusual tofu
I got really inspired by Mary's Test Kitchen on YT. This one is green split pea, it was delicious but I didn't do a good enough job decanting off the milk from the starch. Ultimately what I'd like to do is try this with some of our very obscure native edibles, like thicket bean, bundleseed, etc.
If this successfully crossposts to Lemmy, you may only see one pic and have to click through to see the rest!
#tofu #MarysTestKitchen #peas @food@beehaw.org
I've done her pumpkin seed tofu. Super tasty, but kind of a lot of work.
Yes, I'm on the PieFed / Lemmy side, and only see the pot full of green gloop. Is there a direct link to see the rest?
Btw, I tried to make tofu once, but wasn't happy with the aftertaste of the coagulant I used. What did you use in your case?
Very cool! Did you try doing the thing with amylase enzyme to dissolve the starch that she's been doing lately? I wanna get some to try out. I gotta get better at making normal (easy) soy tofu before I try all these hard delicate ones
If you try native edibles and stuff she hasn't, you should documentgit and share some pictures of how much starch in the milk and how much water it absorbed and such.
Update, tried the fava bean one next. It's good!
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