Sure, you can also make tofu out of peanuts! Utilizing the standard tofu-making course of, however with peanuts as a substitute of soy, this peanut tofu (or peanut curd) is luxuriously wealthy, excessive in protein, with a creamy silken texture.  Be aware: this isn’t the identical as Jimani Tofu which is ready with additional starch.

Extra soy-free tofu recipes

Video Tutorial for Peanut Tofu

What Does Peanut Tofu Style Like?

This soy-free tofu is creamy and wealthy with the delicate, nutty style of peanuts! As you may anticipate, peanut tofu constructed from uncooked peanuts has a milder, extra impartial taste. Nonetheless, you possibly can nonetheless inform there’s an underlying peanut taste. 

The feel could be very delicate and jiggly. It’s simply combined with flavorings to create a clean unfold. Or whip it up with icing sugar or icing sweetener and vanilla for a extremely wealthy peanut frosting in your subsequent baking deal with.

Or, you possibly can fastidiously slice it into cubes, season and air-fry for a beautiful mixture of a textures.

Why make Peanut Tofu

Utilizing inexpensive peanuts is a enjoyable strategy to experiment with making soy-free tofu. It’s additionally a scrumptious strategy to get plant-based protein that additionally comes with wholesome plant-based fats. You’ll love this soy-free tofu as a result of:

• it has a enjoyable jiggly texture that’s very distinctive,
• creamy and opulent (good for making fast vegan cheese),
• excessive in protein, and
• excessive in fats making it very filling and satisfying, and
• has the acquainted taste of peanuts!

Nonetheless, it isn’t a dupe for normal soy tofu so don’t use it to interchange soy tofu in commonplace recipes. It’s too delicate. 

What you’ll have to make Peanut Tofu

The elements for making tofu from peanuts embrace:

• 1 pound of plain uncooked peanuts. Keep away from any peanuts which have something aside from peanuts within the elements checklist. They might be blanched as which means that the brown skins have been eliminated (ie. not the identical which means as blanched greens). When you have hassle discovering uncooked peanuts and don’t need to purchase it on-line, strive your native Chinese language natural store! That’s the place I discovered mine.
• Liquid Nigari like this one from Vancouver Island Sea Salt or food-grade calcium sulfate (gypsum) and water as your coagulant. Different coagulants can also work however I’ve not examined them.

You could be questioning if roasted peanuts can flip into tofu. The reply shouldn’t be precisely. Peanut tofu constructed from uncooked peanuts turned out very delicate and jiggly like a custard. Persevering with with the dessert comparisons, roasted peanut “tofu” was extra like cream. The curds didn’t solidify as nicely after urgent and was extra like a variety.

For gear, will probably be useful to have:

• a blender (I examined utilizing solely my Vitamix however different lower-powered blenders ought to work advantageous too),
• a good high quality nut-milk bag,
• a big cooking pot,
• a flat-edged spatula for stirring the peanut milk,
• a tofu making mildew (I want this one),
• advantageous cheesecloth (in case your tofu press didn’t include one),
• and a strategy to scoop up advantageous delicate curds (like a mesh strainer, slotted spoon, and many others.)

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How you can Make Soy-Free Peanut Tofu

Making peanut tofu utilizing the standard tofu-making methodology is pretty easy however with one joyful distinction. Since peanuts don’t have be cooked like soy to be protected, so that you don’t have to spend as a lot time cooking the milk. I’ll get into the main points within the step-by-step beneath.

1. Soak Uncooked Peanuts

First, soak uncooked peanuts in a single day. On this recipe, use 1 pound of plain uncooked blanched peanuts (454g). If you happen to use peanuts that also have the pores and skin connected, that’s advantageous. You’ll simply discover some extra coloration in your pulp and tofu.

As you possibly can see from the picture beneath, I attempted doing this with roasted peanuts as nicely. It simply didn’t work out very nicely. Roasted peanutfu was extra like peanut butter than tofu.

Soaking the peanuts will make them tremendous simple to mix to allow them to launch their protein and fats into milk. Afterwards, rinse and drain the plump peanuts very nicely.

2. Make Uncooked Peanut Milk

Switch your drained peanuts to a blender together with about double their quantity in water. You may want to do that in two batches relying on the scale of your blender jar. If you happen to’re utilizing a excessive pace blender, mix on excessive for 30 seconds. If you happen to’re utilizing a traditional blender, it’s possible you’ll require a minute or two.

Use a high-quality nut milk bag to pressure the fibrous pulp from the creamy uncooked peanut milk till the pulp could be very dry. It will likely be fluffy and have the same consistency to coconut flour. In truth, I used it like I might use coconut flour in keto cookies and fast bread. So don’t throw out that pulp! Simply search for coconut flour recipes and use that peanut fiber as a substitute.

Peanut milk does have some starch in in. Nonetheless, after I tried the standard settling step that I’ve used for separating the starch from the milk in earlier soy-free tofu experiments, the starch remained suspended within the milk. So for peanutfu, I skip this step.

3. Put together Coagulant

If you happen to’re utilizing liquid nigari, simply have it shut by. You’ll want to shake it up simply earlier than including it to the milk. If you happen to’re utilizing gypsum, combine 1 1/2 teaspoons of meals grade gypsum with 1/2 cup of room temperature water and set it apart. You’ll want to stir it up simply earlier than including it to the milk.

4. Warmth Peanut Milk to Coagulation Temperature

Prepare dinner the uncooked peanut milk in a big pot till it involves a simmer. You’ll discover the milk changing into extra aromatic because it cooks. In distinction to most uncooked beans, uncooked peanuts are edible. So that you don’t have to simmer it for any prolonged amont of time.

Be aware to make sure your cooking pot is massive sufficient to deal with the milk foaming as much as triple in quantity to stop spillovers. And you’ll want to monitor it, stirring often, and take away from warmth if it’s foaming an excessive amount of.

My goal temperature at this level is 180°-190°F. That is above my goal coagulation temperature of 165°F because the coagulant will convey the temperature down after it’s added.

5. Add Coagulant to Peanut Milk

When the goal temperature of 180°-190°F is reached, flip off the warmth. Fire up the coagulant combination so the gypsum is suspended within the water. Then pour it in slowly whereas stirring the milk. After it’s totally integrated, stand your spatula upright within the pot to cease the spinning movement. Cowl your pot with a lid and let it sit on the nice and cozy stovetop for quarter-hour.

Within the meantime, seize a big bowl, place a sieve on high in addition to your tofu liner (or one thing advantageous, sturdy, and reusable like this one).

The curds will likely be too advantageous to scoop so you will want to pour them into the material. Make certain to go slowly in order that it doesn’t overflow.

When sufficient whey has drained, you possibly can raise the cheesecloth and place it into your tofu press. The leftover peanut whey makes a pleasant savory broth for vegetable soups.

Fold the material over your curds, add the urgent high and thoroughly pour off any extra liquid. If you happen to’re utilizing my favorite tofu press, you possibly can merely flip the knob to extend the stress, then place within the fridge in a single day. If you happen to’re utilizing one other press, add as a lot weight as you possibly can to it, be certain to pour off extra liquid, then chill your entire set-up within the fridge as nicely. 

Afterwards, you possibly can fastidiously take away and unwrap your selfmade soy-free peanut tofu! It’s fairly delicate so deal with it gently. You possibly can eat it immediately.

This soy-free tofu is much more delicate than common tofu so deal with it extra like a silken tofu. It’s fairly scrumptious simply sprinkled with some salt.

However I additionally prefer it air-fried. You possibly can season it first or go away it plain. Each methods are uniquely scrumptious in their very own methods.

It could make a terrific vegan cheese attributable to it’s excessive protein, fats content material, and clean creamy texture.

Conventional Soy-based Tofu Recipes

Printable recipe for Soy-Free Peanut Tofu from Scratch