Can we make higher peanut tofu with the ability of amylase? On this episode of Will it Tofu?!, we’re revisiting an outdated favourite: tofu constructed from peanuts. However this time, we’re bringing in reinforcements: amylase, an enzyme that helps break down starch into easy sugars. Will that assist us unlock a firmer, smoother, much less jelly-like tofu? Or will this be one other spherical of very fancy peanut mush? Let’s discover out collectively.

Video: This TOFU is extra NUTS! SOY-FREE PEANUT TOFU with a New Energy 💪

Should you’re new right here—welcome! Will it Tofu?! is my long-running and barely chaotic sequence the place I hijack the normal tofu-making methodology (you understand, soy milk + coagulant = tofu) and apply it to every kind of non-traditional, plant-based elements. The aim? To create high-protein, low-carb tofu options that may stand in for soy tofu in on a regular basis cooking—frying, braising, boiling, and extra. Previous episodes have featured all the pieces from pumpkin seeds to quinoa, and sure—peanuts.

In our first peanut tofu video, we tried making tofu from peanuts the traditional approach and ended up with one thing extra like a really gentle, peanut-flavored jelly. Tasty? Very! The truth is, I nonetheless advocate it! Right here’s my authentic peanut tofu recipe.

Nonetheless, it’s not very tofu-like for those who’re evaluating it to soy. This time round, we’re making use of what we’ve realized—particularly, the enzyme trick we used within the quinoa tofu episode—to see if we are able to make tofu from peanuts that truly holds collectively.

We’re testing dry roasted peanuts vs. uncooked, blanched peanuts, analyzing curd formation, whey separation, texture, and style. And, in fact, I’ll be asking on your concepts on what I ought to make with the ultimate product—as a result of this one may simply be a game-changer.

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