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Saturday 22 February 2025 02:19:38 GMT

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tofu experiments, episode 1 by @wendythefoodscientist I grew up eating tofu because it’s a staple in Cantonese cuisine. But it wasn’t until college, when I started cooking for myself, that I truly unlocked my love for tofu. That’s when I began experimenting, not just cooking, but testing its limits. Over the years, I’ve made more than 100 different tofu dishes… and I’m still going. Thanks to social media, I found out there's a whole tofu-loving community out there. But also... a lot of tofu haters. The ones who say it's bland, boring, lifeless. So here’s my proof that tofu is not boring/ A series I call: Tofu Experiments. You all loved my last video where I showed you how to make 6 tofu dishes. This time, I want to show you all of my experiments, including the ones that don’t make it into a dedicated video. Here is everything I tested: 1. You loved my tofu noodles, so upon your many requests, I made a gluten-free one. I chose to make Vietnamese bánh canh, which is a noodle that is naturally glutenfree. 10/10. Soft, chewy, slurp-worthy. Will be shared in a new video! 2. Then I dove into soy protein science. I denatured soy proteins, by changing the pH, to make Chinese bao jiang dou fu, also known as lava tofu. 9/10, but I’ll show you in a separate video how to make it into a 10/10. 3. Inspired by my chewy tofu balls, I want to test tofu fish balls. 7/10 — flavor's there, but needs a better bite. 4. I was craving Cantonese cha siu (BBQ pork) lately, so I tried to turn tofu into that. 8/10 — flavor perfect, though my seitan version still has the better meaty texture. 5. And then I made a dried version to make a kind of jerky: 9/10 — chewy, flavorful, packed with depth. 6. And lastly, dehydrated tofu, to be continued… I hope you like my journey of exploring the potential of tofu, where food science meets creativity. 💬 What should I test next? 👇 Drop your wildest tofu ideas in the comments and I’ll make it! #tofu #tofurecipe #cooking

tofu experiments, episode 1 by @wendythefoodscientist I grew up eating tofu because it’s a staple in Cantonese cuisine. But it wasn’t until college, when I started cooking for myself, that I truly unlocked my love for tofu. That’s when I began experimenting, not just cooking, but testing its limits. Over the years, I’ve made more than 100 different tofu dishes… and I’m still going. Thanks to social media, I found out there's a whole tofu-loving community out there. But also... a lot of tofu haters. The ones who say it's bland, boring, lifeless. So here’s my proof that tofu is not boring/ A series I call: Tofu Experiments. You all loved my last video where I showed you how to make 6 tofu dishes. This time, I want to show you all of my experiments, including the ones that don’t make it into a dedicated video. Here is everything I tested: 1. You loved my tofu noodles, so upon your many requests, I made a gluten-free one. I chose to make Vietnamese bánh canh, which is a noodle that is naturally glutenfree. 10/10. Soft, chewy, slurp-worthy. Will be shared in a new video! 2. Then I dove into soy protein science. I denatured soy proteins, by changing the pH, to make Chinese bao jiang dou fu, also known as lava tofu. 9/10, but I’ll show you in a separate video how to make it into a 10/10. 3. Inspired by my chewy tofu balls, I want to test tofu fish balls. 7/10 — flavor's there, but needs a better bite. 4. I was craving Cantonese cha siu (BBQ pork) lately, so I tried to turn tofu into that. 8/10 — flavor perfect, though my seitan version still has the better meaty texture. 5. And then I made a dried version to make a kind of jerky: 9/10 — chewy, flavorful, packed with depth. 6. And lastly, dehydrated tofu, to be continued… I hope you like my journey of exploring the potential of tofu, where food science meets creativity. 💬 What should I test next? 👇 Drop your wildest tofu ideas in the comments and I’ll make it! #tofu #tofurecipe #cooking

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