Last time on #WillItTofu, Mung Beans were put to the test! And they failed miserably. But some of you claimed it could be done. So I had to try again. And again. Aaaand again. Is Mung Bean Tofu a total SCAM? Watch and find out!
In this Mung Bean Tofu video, I'll share:
- what happens when we try to "tofu" mung beans,
- does hot soaking or cold soaking make a difference?
- will using different coagulants like gypsum, lemon juice, and vinegar make a difference?
- what is the texture of mung bean tofu?
- how does mung bean tofu taste?
- should you try to make tofu from mung beans?
NOTE As in all the tofu-making videos in this series, my aim is to create a close alternative to the traditional tofu. As someone who has to keep their diet low carb for health reasons (chronic tendonitis), I will *not* be trying to make it Burmese Tofu-style (high carb, lower protein).
Please let me know if you have other questions. Also feel free to make a #reciperequest and let me know what other ingredients I should tofu-ify!
Thanks for watching!
Mary
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* LINKS *
WILL MUNG BEANS TOFU? (previous episode): https://youtu.be/RlLQ0hzChHg
WILL IT TOFU playlist (fava, chickpeas, pumpkin seed, peanuts and more): https://www.youtube.com/playlist?list=PL6QDlGTnYxpEQRrBz7aSGfVE6TAHeoQRa
TOFU COAGULANTS (gypsum, nigari, vinegar and more): https://youtu.be/gYOr3BkxMkA
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