Will GREEN MUNG BEANS TOFU? That’s the question on this 23rd episode of #WillitTofu!
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Today, we learn:
– can green mung beans be made into tofu using the traditional method of making soy tofu?
– will it be good?
– is it the same as using hulled split mung beans?
– what is the texture of green mung beanfu?
– could it be a substitute for soy tofu?
What should I tofu-ify next?
I would love to hear your thoughts in the comments!
Thanks so much for watching!
❤️ Mary
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🔗 LINKS 🔗
WILL MUNG BEANS TOFU? (1): https://youtu.be/RlLQ0hzChHg
IS MUNG BEAN TOFU A SCAM? (2): https://youtu.be/WVTgauXmP3A
FAVA BEANFU: https://youtu.be/jB6425Cw7Yw
GREEN PEAFU: https://youtu.be/0ewWGU6hfhw
AL:L ABOUT TOFU COAGULANTS: https://youtu.be/gYOr3BkxMkA
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42 Comments
I wonder if some amylase enzyme would dissolve the starch, into simple sugars that drain away easily!
Mary I'm not an academic institution but I feel like your work on this channel should get you some kind of degree in culinary science. Your dedication to one subject is incredible and you have covered the gamut of things within your specific needs. I hope your hard work have led to all kinds of fulfillment and also whatever dietary needs you deal with. Could anyone else write a book on what will and won't tofu? I doubt it. Best of luck to you on your journey.
All that said, all I have ever seen done with mung beans is some kind of kimchi or bibimbap so I think those beans might be bread for two purposes
I don’t know if you can get them there, but I’m keen to try out field beans or at least that’s what they’re called here in the UK. They’re a relative of the fava and broad bean and they are used a lot for animal feed, but we grow them because they’re a great green manure cover crop and they’re cheap and prolific. I will definitely try them but if you did then I would be so chuffed! Love love love this series.
well, that's unfortunate but you tried your best! <3
Thanks for doing all these 'How to make Tofus, Mary'. Such a great idea.
I would love to see tofus with more than one lentil or bean or nut. Lets see how it goes 😁
I love this channel, it's givven me so many ideas ^o^
Out of curriocity, have you ever considered expanding your recipes into fermentation alla Furu or other fermented tofu varieties?
Try adzuki
Why not refrigerate the milk? Starch should just freeze at the bottom overnight.
Also can you try mixing 2 diff milks for the tofu?
Sorry if you tried this already but have you thought about using the Bean curds in a vegan poutine?
What about dried* (unsweetened) coconut? Might have a dessert-like flavour, though.
*Not sure if fresh coconut would work.
I appreciate your 'mungstrosity' wordplay 😂
Definitely interested in the eventual third attempt!
Have you looked into using amylase to change the starch content of your ingredients??
Mary, have you considered making chia seed or sunflower seed tofu? Both of these seeds are complete proteins, which may help the curds coagulate.
I have that same measuring spoon! My wife uses it for measuring coffee.
Corn!
I love these videos!!
Your videos are certainly never boring and yes watching you has been a real game changer of trying out fun , "clean" tofu ❤❤❤
Wonder if there's a way to get a centrifuge ($$) to separate em in bulk.
Instead of a siphon hose, have you tried a turkey baster, like a giant pipette?
Lupini beans would be interesting!
Will Senzu beans tofu
If it doesn't work, make chili 😂
Love watching these episodes! I saw two layers and wondered if the first batch was more tofulike. I can agree about lettting the MB rest and trying different options for tofu-ing
you might be able to cold-flocculate starch by adding food grade alum to fridge-cold milk. admittedly, my memory of food chemistry is vague at best
This might be an odd suggestion but I'm oddly curious to see if rainbow tofu can be a thing if a layered tofu is possible
Cashew nuts tofu might be interesting.
i just found this video from my wife; i'm trying to recreate just egg's frozen patties and I think there may be something there. On th package it says just to use mung bean protien (and then cook that, season). Hmm. I think I may need to get one of those tofu presses, and begin testing.
This is the best most addictive series on YouTube. I don't care what comes next as long as you keep them coming because we love them!!!❤❤❤
#reciperequest
i actually have an idea for this series: mixed tofu. Like using pumpkin seed along with like another type of seed or nut to see if that will make the less succesful tofu ingredients succesful. Another cool but possible horrible idea could be nut/seed and lentil/bean mix like hemp seeds and chickpeas or something like that (will it be yummy or gross? and what kinda texture is it?).
Mary have you tried frying it up? Looks like it could be a potential pork belly dupe?
Maybe once you have done everything for Will It Tofu, maybe you could try Will It Miso? It seems like it would be way harder, but fermentation stuff is really cool.
Will Bambara beans tofu??
🌱When you sprout your mung beans, what kinds of things do you make with them other than adding them to salads, stir fries or making egg foo young? 🌱
https://youtu.be/k9BIPtm2fZs?si=i2pR4iK9-P_RiuMn
I learned to make mung bean tofu from this clip, i hope it s can helps you
If you haven’t already done so, adzuki beans would be interesting. Maybe make a dessert with it!
you can just grind the dry stuff up and then put water in after 😂 makes the process so much easier. By now I regularly grind any kind of legume into powder, add water and tofu it like you do
I wonder if freezing and then thawing will help the texture. This is a technique used to give regular tofu a more spongy texture, could be helpful here
Try Azuki Beans!
What vitamix series do you have??
Mung beans may be better served as Burmese tofu, if prepared in this manner the extra starch would help instead of hinder the process.