Notes on Tofu Making with Frozen Edamame

Introduction

• Series continues on tofu making.
• Using frozen edamame (immature soybeans) to simplify the tofu-making process.
• Fastest tofu to make with minimal preparation, no overnight soaking required.

Ingredient Overview

• 500g bag of frozen edamame costs about $3.69 CAD.
• Check measurements on packaging; discrepancies may occur.
• Edamame can be steamed or blanched as snacks or salad additions.
• High in protein, low in net carbs; suitable for low carb/keto diets.

Tofu Making Process

Step 1: Create Edamame Milk

• Blend edamame with water in batches (due to blender size).
• Strain using a nut milk bag to catch fiber.
  • Note: Straining is tougher than with raw soybeans or lentils.
  • Frozen edamame is pre-cooked (blanched), making it more difficult to strain.

Step 2: Prepare for Coagulation

• Allow milk to sit for 15 minutes after blending to settle.
• Use gypsum (calcium sulfate) as the coagulant for consistent results without flavor impact.
• Heat edamame milk to 180°F for coagulation.
• Stir continuously to prevent burning at the bottom.

Step 3: Coagulation

• Stir in gypsum while stirring the milk.
• Allow curds to form for 10-15 minutes after applying coagulant.
  • Expect small curds rather than large billowy ones; small curds may not hold together well.

Step 4: Draining and Pressing

• Use a cheesecloth and mesh strainer to drain curds.
• Liquid can be saved for vegetable soups.
• Patience required during draining; ensure enough water is removed.
• Use a tofu press to compact and shape the curds.
  • Refrigerate overnight for best results.

Final Outcome

• Resulted in a delicate pancake-like tofu.
• Flavor similar to edamame; texture delicate but not notably improved.
• Overall, effort may not justify the outcome unless for specific culinary events.

Conclusion

• Edamame tofu delicious but nature's original product remains superior.
• Encouragement to view the process as a learning experience.
• Inviting viewers to share tofu recipe requests and engage with the channel.
• Appreciation for channel members' support.