This TOFU is more NUTS! SOY-FREE PEANUT TOFU with a New Power 💪 скачать в хорошем качестве

This TOFU is more NUTS! SOY-FREE PEANUT TOFU with a New Power 💪

Can we make better peanut tofu with the power of amylase? In this episode of Will it Tofu?!, we're revisiting an old favorite: tofu made from peanuts. But this time, we’re bringing in reinforcements: amylase, an enzyme that helps break down starch into simple sugars. Will that help us unlock a firmer, smoother, less jelly-like tofu? Or will this be another round of very fancy peanut mush? Let’s find out together. If you’re new here—welcome! Will it Tofu?! is my long-running and slightly chaotic series where I hijack the traditional tofu-making method (you know, soy milk + coagulant = tofu) and apply it to all kinds of non-traditional, plant-based ingredients. The goal? To create high-protein, low-carb tofu alternatives that can stand in for soy tofu in everyday cooking—frying, braising, boiling, and more. Past episodes have featured everything from pumpkin seeds to quinoa, and yes—peanuts. In our first peanut tofu video, we tried making tofu from peanuts the classic way and ended up with something more like a very soft, peanut-flavored jelly. Tasty? Very! Tofu-like? Not as much as I had hoped. This time around, we’re applying what we’ve learned—specifically, the enzyme trick we used in the quinoa tofu episode—to see if we can make tofu from peanuts that actually holds together. We're testing dry roasted peanuts vs. raw, blanched peanuts, analyzing curd formation, whey separation, texture, and taste. And, of course, I’ll be asking for your ideas on what I should make with the final product—because this one might just be a game-changer. If you enjoy experimental plant-based cooking, hit that like button and subscribe so you don’t miss future episodes. Got ideas for the next Will it Tofu?! ingredient? Drop them in the comments! Thanks for watching and for being part of the adventure. Let’s keep pushing the boundaries of what tofu can be—one strange ingredient at a time. ✨ Become a channel member for early access to new videos!✨ https://goo.gl/vxUTge 🔗 VIDEOS MENTIONED🔗 THIS TOFU IS NUTS! (previous peanut tofu):    • This TOFU is NUTS! It's PEANUT TOFU b...   Will QUINOA Tofu?!:    • Will QUINOA TOFU? Will NAVY BEAN TOFU...   🛍️ SHOP MY FAVES 🛍️ These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you. 💗MY FAVORITE TOFU PRESS💗 https://amzn.to/3ShVUC9 For Canada: https://amzn.to/3y2lSl9 RECOMMENDED EXTRA LARGE STRONG CHEESECLOTH: https://amzn.to/3hY8s4Z For Canada: https://amzn.to/3XeIPNw PREFERRED NUT MILK/ SOY MILK BAG: https://amzn.to/3BJvLVO For Canada: https://amzn.to/3rfqJfa CALCIUM SULFATE (food-grade gypsum): https://amzn.to/3CngR9j For Canada: https://amzn.to/3dMyK83 MY HIGH-SPEED BLENDER: https://amzn.to/3fgEMyq For Canada: https://amzn.to/3N73tdr MINI SPRINGFORM PANS: https://amzn.to/3RmXB2d For Canada: https://amzn.to/3RtYztD GLASS AIR FRYER For US: https://amzn.to/3Ze9yeq For Canada: https://amzn.to/45zB0oG MASON TOPS mason jar lids: https://amzn.to/3ZmEYz9 For Canada: https://amzn.to/3OZYey1 MY MAIN CAMERA: https://amzn.to/4bsDqsK MAIN LENS: https://amzn.to/3wby98J MY INDOOR GARDEN (Limited Edition Sage Smart 9): https://mtk.fyi/YTMyIndoorGarden Use coupon code MTK for 10% off ✍️ KEEP IN TOUCH 📬 Pinterest: https://www.pinterest.ca/marystestktchn/ Instagram:   / marystestkitchen   Facebook:   / marystestkitchen   Website: http://www.marystestkitchen.com *Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you! In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.