What food of East Asia
00:00:01.36\00:00:02.70
has the same
importance for people there
00:00:02.73\00:00:05.00
as dairy
products, eggs, and meat
00:00:05.03\00:00:07.24
have for us in the West?
00:00:07.27\00:00:09.10
Stay tuned for the answer
00:00:09.14\00:00:10.54
as we demonstrate
interesting dishes
00:00:10.57\00:00:12.51
using this high protein food.
00:00:12.54\00:00:14.71
Hello, I'm Marcella Lynch,
00:00:34.96\00:00:36.53
and welcome to Food For Thought,
00:00:36.56\00:00:38.53
the cooking show
featuring God's eating plan
00:00:38.57\00:00:40.84
as unfolded through Scripture
and through God's other book,
00:00:40.87\00:00:43.71
the book of nature.
00:00:43.74\00:00:45.44
What food of East Asia
00:00:45.47\00:00:47.58
has the same
importance for people there
00:00:47.61\00:00:50.11
as dairy
products, eggs, and meat
00:00:50.15\00:00:52.18
have for us in the West?
00:00:52.21\00:00:54.28
The answer is tofu
00:00:54.32\00:00:56.48
also known in
the West as bean curd
00:00:56.52\00:00:58.69
or soybean cake.
00:00:58.72\00:01:00.56
Tofu has been the
low cost protein backbone
00:01:00.59\00:01:03.19
of East Asian diet
for more than 2,000 years.
00:01:03.22\00:01:07.23
It was discovered by a
Chinese Prince in 164 B.C.
00:01:07.26\00:01:13.17
Tofu is presently
00:01:13.20\00:01:14.54
the single most
important soybean food
00:01:14.57\00:01:16.47
for more than
one billion people.
00:01:16.50\00:01:19.37
And is prepared fresh
00:01:19.41\00:01:20.84
each morning at 38,
000 ships in Japan alone.
00:01:20.88\00:01:26.82
Now widely
available across America,
00:01:26.85\00:01:29.35
tofu is the answer
that millions of nutrition
00:01:29.38\00:01:32.19
and cost conscious
people have been searching for.
00:01:32.22\00:01:35.49
Natural, inexpensive,
it makes fullest use
00:01:35.52\00:01:38.76
of the earth's
nutritional resources
00:01:38.79\00:01:41.60
and offers a revolutionary
yet simple approach to meeting
00:01:41.63\00:01:44.73
the world's
critical food requirements.
00:01:44.77\00:01:47.67
My mother made our family's tofu
00:01:47.70\00:01:49.40
when I was a child
00:01:49.44\00:01:50.91
because it wasn't
available in grocery stores.
00:01:50.94\00:01:53.88
Today however
tofu can be purchased
00:01:53.91\00:01:55.98
in most cities
across the country
00:01:56.01\00:01:58.31
in cartons
ready to open and use.
00:01:58.35\00:02:01.62
I find a lot of
reasons to use tofu.
00:02:01.65\00:02:05.09
Tofu is a high
protein food, low in cost,
00:02:05.12\00:02:09.76
free of cholesterol,
00:02:09.79\00:02:11.16
and low in
saturated fats and calories.
00:02:11.19\00:02:14.50
Its protein quality
is also of high value.
00:02:14.53\00:02:17.77
Tofu is easy to digest
with a digestion rate of 95%.
00:02:17.80\00:02:23.77
The crude fiber of the
soybean has been removed.
00:02:23.81\00:02:26.84
It has an excellent food value
for babies, and elderly adults,
00:02:26.88\00:02:32.11
and people with
digestive problems.
00:02:32.15\00:02:35.38
Tofu is an ideal diet food
00:02:35.42\00:02:37.82
and eight ounce serving
00:02:37.85\00:02:39.19
contains only 147 calories
00:02:39.22\00:02:42.22
an equal weight of eggs
00:02:42.26\00:02:43.93
contains about three
times as many calories
00:02:43.96\00:02:46.70
and an equal weight of steak
00:02:46.73\00:02:48.86
about four to
five times as many.
00:02:48.90\00:02:51.50
Perhaps more important,
00:02:51.53\00:02:52.90
tofu has one of the lowest ratio
00:02:52.93\00:02:55.30
of calories to protein
found in any plant food.
00:02:55.34\00:03:00.18
One gram of usable protein
cost you only 12 calories.
00:03:00.21\00:03:05.28
The only animal foods
which have a lower ratio
00:03:05.31\00:03:07.88
are some types
of fish and seafood.
00:03:07.92\00:03:11.25
And 27% of your daily protein
requirement can be supplied
00:03:11.29\00:03:16.86
by an 8 ounce serving of tofu.
00:03:16.89\00:03:19.93
Tofu is an
excellent source of calcium,
00:03:19.96\00:03:23.00
1/8 ounce serving provides
00:03:23.03\00:03:25.30
about 38% of the
daily requirement.
00:03:25.33\00:03:29.37
It's also rich in iron.
00:03:29.40\00:03:31.71
Another good thing about tofu
00:03:31.74\00:03:33.78
is that it's low
in chemical toxins.
00:03:33.81\00:03:36.54
Tofu and soybeans have only
00:03:36.58\00:03:38.61
about 1/20th the
pesticide levels found
00:03:38.65\00:03:41.75
in the average in
meats, fish, and poultry.
00:03:41.78\00:03:46.05
Tofu is so
versatile that it can serve
00:03:46.09\00:03:48.46
as an ingredient
in almost any dish
00:03:48.49\00:03:51.16
from entrees to
mayonnaise to desserts.
00:03:51.19\00:03:54.53
Let's take a look
at tofu as you find it
00:03:54.56\00:03:56.77
in the supermarkets today.
00:03:56.80\00:03:58.80
And we're going to
have fun demonstrating
00:03:58.83\00:04:00.87
some dishes made out of
tofu and we'll be making tofu
00:04:00.90\00:04:03.94
from scratch in case you
can't find it in your stores.
00:04:03.97\00:04:07.94
So my helper today is Mehako.
00:04:07.98\00:04:12.18
Come on and join me, Mehako.
00:04:12.21\00:04:14.48
I'm glad you could be here today
00:04:14.52\00:04:16.08
because Mehako
is from the Orient
00:04:16.12\00:04:19.62
where a lot of
tofu has been made
00:04:19.65\00:04:21.99
for thousands of years.
00:04:22.02\00:04:23.93
And she's going to help me show
00:04:23.96\00:04:26.23
some things about
making tofu today.
00:04:26.26\00:04:28.56
There are all
kinds of tofu books,
00:04:28.60\00:04:31.30
cookbooks on the market.
00:04:31.33\00:04:32.67
And so we have just
a small sampling here
00:04:32.70\00:04:35.57
of those that are available.
00:04:35.60\00:04:36.94
And you can just make
00:04:36.97\00:04:38.31
lots of different
kinds of dishes with tofu.
00:04:38.34\00:04:41.01
We'll be showing you how
to make it and some dishes
00:04:41.04\00:04:43.35
that you can make
after you get the tofu made.
00:04:43.38\00:04:47.98
All right.
00:04:48.02\00:04:49.35
So we're going to
take our recipe here
00:04:49.38\00:04:51.62
and talk about the
ingredients in tofu.
00:04:51.65\00:04:55.29
Now in our cookbook,
"Cooking by the Book,"
00:04:55.32\00:04:58.26
you might want to turn
00:04:58.29\00:04:59.63
if you have the
book to page 122.
00:04:59.66\00:05:03.26
And those of you
00:05:03.30\00:05:04.63
who are interested
in the tofu process
00:05:04.67\00:05:08.90
and some of the
tools of the trade
00:05:08.94\00:05:10.67
and where you can buy
some of the coagulating agents,
00:05:10.71\00:05:13.21
we're going to show you
00:05:13.24\00:05:14.58
at the end of
the show an address
00:05:14.61\00:05:16.75
where you can order
some of your supplies
00:05:16.78\00:05:19.11
and also where you
could order the cooking
00:05:19.15\00:05:20.75
by the book cookbook,
00:05:20.78\00:05:25.39
if you're
interested in that too.
00:05:25.42\00:05:27.26
Because we don't have
the process for making tofu
00:05:27.29\00:05:29.42
in the book,
00:05:29.46\00:05:30.79
but just how to
use it in recipes.
00:05:30.83\00:05:32.49
So we'll just go ahead
00:05:32.53\00:05:33.86
with the process
now for making tofu.
00:05:33.90\00:05:38.07
It's kind of a
step by step process.
00:05:38.10\00:05:40.80
And the first thing
you have to remember to do
00:05:40.84\00:05:42.87
is soak the soybeans overnight.
00:05:42.90\00:05:45.04
But first, let me just show you
00:05:45.07\00:05:46.78
that tofu is
mainly from soybeans.
00:05:46.81\00:05:49.18
Soybeans are known as
the king of the plant kingdom
00:05:49.21\00:05:51.78
because the
protein is so complete.
00:05:51.81\00:05:54.08
It's a wonderful food.
00:05:54.12\00:05:55.88
And you can buy
tofu in the supermarkets
00:05:55.92\00:05:58.19
in these cartons here.
00:05:58.22\00:05:59.99
And it comes
00:06:00.02\00:06:01.36
in like soft
textures for custards,
00:06:01.39\00:06:04.03
for mayonnaise,
and for desserts.
00:06:04.06\00:06:06.26
You can buy it in
firm and extra firm.
00:06:06.29\00:06:09.53
When you get at
home from the store,
00:06:09.56\00:06:11.87
you simply slit the
carton open to use it.
00:06:11.90\00:06:15.57
It's covered in water basically.
00:06:15.60\00:06:19.11
And you need to
drain the water off,
00:06:19.14\00:06:21.84
and then you'll be able to use
00:06:21.88\00:06:23.58
this in many of
your recipes here.
00:06:23.61\00:06:26.01
Let's just take
this over to the sink
00:06:26.05\00:06:27.72
and I'll try to get
the water off of this.
00:06:27.75\00:06:30.05
Show you what
it looks like here.
00:06:30.09\00:06:33.05
If you keep
this for several days
00:06:33.09\00:06:35.06
once you've opened this package,
00:06:35.09\00:06:37.13
then just simply
put fresh water on it
00:06:37.16\00:06:39.93
and put it back
in the refrigerator,
00:06:39.96\00:06:41.96
and it will
keep a few more days.
00:06:42.00\00:06:44.00
And so it's
really fun to use tofu
00:06:44.03\00:06:46.30
and you can do so
many things with this tofu.
00:06:46.33\00:06:49.70
And, Mehako, I'm
going to show them the one
00:06:49.74\00:06:51.41
that you have here today
that you made from scratch
00:06:51.44\00:06:55.58
and tofu is so
much better made fresh.
00:06:55.61\00:07:00.22
And you want to
take that out of there
00:07:00.25\00:07:03.08
and just hold that up, Mehako.
00:07:03.12\00:07:06.09
We'll show that kit
after a little bit here.
00:07:06.12\00:07:08.79
But I just wanted
them to be able to see
00:07:08.82\00:07:11.19
how fresh this looks
00:07:11.23\00:07:12.69
and we'll talk to you
a little bit more about
00:07:12.73\00:07:15.30
how that's done a little later.
00:07:15.33\00:07:17.50
That's a big piece
there that made a lot of tofu.
00:07:17.53\00:07:21.44
Okay, so let's just
take this whole tray
00:07:21.47\00:07:23.87
and let you take that
and set it back there,
00:07:23.91\00:07:26.14
Mehako, and then
we'll have room here
00:07:26.17\00:07:28.51
for our next tray.
00:07:28.54\00:07:30.71
So the first step is to
soak the soybeans overnight.
00:07:30.75\00:07:34.42
So if you're jotting this down,
00:07:34.45\00:07:36.02
if you like to try this at home,
00:07:36.05\00:07:37.89
you need to soak two
cups of dry soybeans.
00:07:37.92\00:07:41.86
And it doesn't
matter how much water,
00:07:41.89\00:07:43.56
just put a lot
of water over them
00:07:43.59\00:07:45.09
so that when they swell up
00:07:45.13\00:07:47.00
that they won't come
over the top of the water.
00:07:47.03\00:07:50.77
We need the tray now, Mehako,
for the tofu making over here.
00:07:50.80\00:07:56.20
After the night is past
and the beans are soaked,
00:07:56.24\00:07:59.44
they're going to
look like this right here,
00:07:59.47\00:08:01.01
you want to rinse
them off real well.
00:08:01.04\00:08:03.18
And now we have to make a slurry
00:08:03.21\00:08:04.95
or kind of a soy milk
with them in the blender.
00:08:04.98\00:08:08.18
And so in the morning
you just rinse them off
00:08:08.22\00:08:10.72
and put the soy
beans in the blender.
00:08:10.75\00:08:13.82
Now you're going to
have a big bowl of soybeans
00:08:13.86\00:08:16.36
when you get through
soaking them overnight.
00:08:16.39\00:08:20.53
And you can't whiz them
all in the blender at one time.
00:08:20.56\00:08:23.67
We've actually whizzed
half of our soybeans ahead
00:08:23.70\00:08:27.67
and we have already
squeezed it through the cloth
00:08:27.70\00:08:30.97
as we're going to
be showing you how.
00:08:31.01\00:08:34.38
So we're going to
put twice as much water,
00:08:34.41\00:08:36.34
all together four to five cups
of water it's going to take.
00:08:36.38\00:08:40.62
But you just cover
the beans really up
00:08:40.65\00:08:44.35
with a lot of water there
00:08:44.39\00:08:45.85
and let those whiz
until they're very smooth.
00:08:45.89\00:08:49.16
Okay, that looks
smooth enough now.
00:09:04.37\00:09:06.88
So we've done so far
here is made kind of a milk,
00:09:06.91\00:09:09.48
kind of a slurry out
of the soybeans and water,
00:09:09.51\00:09:11.68
and we're going to
strain it through a cloth.
00:09:11.71\00:09:13.92
What we want is
the milk underneath.
00:09:13.95\00:09:16.18
So we have a bowl here.
00:09:16.22\00:09:18.35
And that's going
to catch the milk
00:09:18.39\00:09:19.95
and then we have the strainer.
00:09:19.99\00:09:21.32
This is a cheesecloth
kind of a muslin dish towel,
00:09:21.36\00:09:24.23
we're going to
just put it in here
00:09:24.26\00:09:26.19
to pour the slurry into.
00:09:26.23\00:09:30.90
There's a residue
pulp that's left in the top
00:09:30.93\00:09:33.47
that you can use
in your cooking too.
00:09:33.50\00:09:36.94
All right, we're
going to just fold this up.
00:09:36.97\00:09:39.77
Now, Mehako, you're going
to help me do this, aren't you?
00:09:39.81\00:09:42.04
Yes.
00:09:42.08\00:09:44.28
And you just have to have
00:09:44.31\00:09:45.65
a little bit of
muscle power there.
00:09:45.68\00:09:47.95
And we're going to twist
it and kind of squeeze it.
00:09:47.98\00:09:50.19
Do you want to do that? Yes.
00:09:50.22\00:09:51.55
Okay.
00:09:51.59\00:09:52.92
It takes a little bit of
time to squeeze and squeeze
00:09:52.95\00:09:55.89
until you get all of
this kind of squeezed tight.
00:09:55.92\00:09:59.89
And we'll show you the
residue when we get through
00:09:59.93\00:10:02.50
so you'll kind of
see how dry it should be.
00:10:02.53\00:10:05.77
It just takes
patience here a little bit.
00:10:05.80\00:10:08.27
Once we get this squeezed
00:10:08.30\00:10:10.94
till it's kind
of the milk is out,
00:10:10.97\00:10:13.07
then we put the
milk on the heat here.
00:10:13.11\00:10:15.48
While you're doing that, Mehako,
00:10:15.51\00:10:16.85
I'm gonna walk over here
00:10:16.88\00:10:18.21
and see if we can
get this going a little.
00:10:18.25\00:10:21.35
We did part of
the milk already here.
00:10:21.38\00:10:24.55
And this is the first
half and it's very thin,
00:10:24.59\00:10:26.82
it's just like milk looks.
00:10:26.86\00:10:30.16
And we'll go ahead and
let this start heating up.
00:10:30.19\00:10:32.19
And then we'll add
this other half to it
00:10:32.23\00:10:34.10
when we get through.
00:10:34.13\00:10:35.46
So we really
blended it in two halves,
00:10:35.50\00:10:37.40
it wouldn't all fit in
the blender at one time.
00:10:37.43\00:10:40.34
So when we get this squeezed
00:10:40.37\00:10:41.77
and squeezed
till we get it tight,
00:10:41.80\00:10:43.61
then we'll go ahead.
00:10:43.64\00:10:47.48
Now let me talk to
you here about the cans.
00:10:47.51\00:10:50.18
If you don't
have a tofu making kit
00:10:50.21\00:10:52.31
like Mehako does,
00:10:52.35\00:10:53.85
you can just find
something to mold it in
00:10:53.88\00:10:56.15
so that when it sets afterwards,
00:10:56.18\00:10:58.39
it will drain out.
00:10:58.42\00:10:59.75
I've cut some holes
in the bottom of cans.
00:10:59.79\00:11:01.59
That's what I use at home,
00:11:01.62\00:11:03.12
just different sized
cans, big ones, little ones.
00:11:03.16\00:11:06.09
And we'll be...
00:11:06.13\00:11:07.46
I'll use a can for my
tofu for molding it afterwards.
00:11:07.50\00:11:11.67
Some of the coagulating agents
00:11:11.70\00:11:13.87
that you need
that are available.
00:11:13.90\00:11:15.64
You have to have
something to curdle it
00:11:15.67\00:11:17.31
like cottage cheese.
00:11:17.34\00:11:18.67
We're going to cook it
in here for three minutes.
00:11:18.71\00:11:22.14
And then we're going to add
some coagulating agent to it.
00:11:22.18\00:11:26.41
It needs to boil
for three minutes
00:11:26.45\00:11:28.22
and then we'll coagulate it.
00:11:28.25\00:11:29.72
We've got some interesting
kinds of coagulating agents
00:11:29.75\00:11:32.49
that you can buy
right in the supermarket
00:11:32.52\00:11:35.29
or the kind that
you can just order
00:11:35.32\00:11:36.89
which is the official nigari
type of coagulating agent.
00:11:36.93\00:11:43.03
How's that coming,
Mehako? Yes, I think it's okay.
00:11:43.06\00:11:46.37
You're a pretty
little lady for squeezings,
00:11:46.40\00:11:48.97
working up so hard.
00:11:49.00\00:11:50.34
Well, you can just use
that between the plate.
00:11:50.37\00:11:53.44
These two plates.
00:11:53.48\00:11:54.81
Well, that's a little trick
you were showing me earlier.
00:11:54.84\00:11:56.34
Why don't you show
us that little trick,
00:11:56.38\00:11:57.95
you could squeeze it this way.
00:11:57.98\00:11:59.98
Yes. You want me to help you.
00:12:00.02\00:12:02.12
I think we've got a
considerable amount here now
00:12:05.92\00:12:08.29
that will add to
what we have in the pan.
00:12:08.32\00:12:11.09
That's a good trick, Mehako.
00:12:11.13\00:12:14.13
You want me to
help you squeeze here.
00:12:14.16\00:12:15.50
Yes, other side too.
00:12:15.53\00:12:17.27
Wow, we need an apple
cider press, don't we?
00:12:17.30\00:12:20.70
Something to really squeeze.
00:12:20.74\00:12:22.50
And if you have a lot of time,
00:12:22.54\00:12:23.87
you don't have to
be in a big hurry,
00:12:23.91\00:12:25.24
you could just
take your time on that.
00:12:25.27\00:12:30.45
Okay, we'll just go ahead
00:12:30.48\00:12:31.81
and put the rest
of the milk in here.
00:12:31.85\00:12:34.18
Right.
00:12:37.79\00:12:39.12
And while that's
boiling, shall we show them
00:12:39.15\00:12:40.79
what this pulp looks like
here that's left in the...
00:12:40.82\00:12:44.23
You have a drier
portion here from before.
00:12:44.26\00:12:46.56
Okay.
00:12:46.59\00:12:48.73
This is the residue
that's left in the bag.
00:12:48.76\00:12:52.67
And, Mehako,
what did you tell me
00:12:52.70\00:12:54.04
that you make
sometimes out of the residue.
00:12:54.07\00:12:56.14
I usually make a
cookie without sugar.
00:12:56.17\00:12:58.37
Wow. Cookie without sugar.
00:12:58.41\00:13:00.34
Yes, very good. Okay.
00:13:00.38\00:13:01.84
I think you had some for me
to taste one time, didn't you?
00:13:01.88\00:13:03.95
Yes.
00:13:03.98\00:13:05.31
You flew and brought
them all the way to me.
00:13:05.35\00:13:07.05
And now
00:13:07.08\00:13:08.42
that was a
special treat, Mehako.
00:13:08.45\00:13:09.78
Yes.
00:13:09.82\00:13:11.15
All right, I think
our three minutes is up.
00:13:11.19\00:13:13.12
And I want to move
00:13:13.15\00:13:14.49
that hot tofu
milk right over here.
00:13:14.52\00:13:19.46
And it's boiled
for three minutes here.
00:13:19.49\00:13:22.53
Now let's talk about
the coagulating agents.
00:13:22.56\00:13:24.73
We have to have
something to make a curl,
00:13:24.77\00:13:26.84
kind of like
making cottage cheese
00:13:26.87\00:13:28.27
and there's a variety
of things that can be used.
00:13:28.30\00:13:31.07
My mother used
to use lemon juice,
00:13:31.11\00:13:33.17
needs to be some
kind of an acid like that.
00:13:33.21\00:13:36.98
An easy one that
you can buy right
00:13:37.01\00:13:38.41
in the supermarket or
the pharmacy is Epsom salts.
00:13:38.45\00:13:41.75
You might not think
that should go into food,
00:13:41.78\00:13:43.82
but it's magnesium sulfate
00:13:43.85\00:13:45.92
and it's very
long time been used
00:13:45.95\00:13:48.16
for coagulating
agent for tofu making.
00:13:48.19\00:13:51.69
And there's a couple of
other things here, Mehako.
00:13:51.73\00:13:54.20
What are these things
that you use here for?
00:13:54.23\00:13:56.40
I usually use nigari
that's natural from the sea.
00:13:56.43\00:14:01.54
And that's coagulant also.
00:14:01.57\00:14:03.97
And is that the one
that the Oriental people use
00:14:04.01\00:14:06.31
the most over work.
00:14:06.34\00:14:07.81
It's originally been made. Yes.
00:14:07.84\00:14:09.41
And this product I
noticed is another similar thing
00:14:09.44\00:14:13.72
to Epsom salts,
it's magnesium chloride
00:14:13.75\00:14:16.55
where this was
magnesium sulphate.
00:14:16.58\00:14:18.65
So that's another
one that can be used.
00:14:18.69\00:14:20.89
That's the professional
one. And what is this one?
00:14:20.92\00:14:24.26
This one is Terra
Alba, it's calcium sulfate.
00:14:24.29\00:14:28.26
So these are very
similar types of compounds
00:14:28.30\00:14:31.27
that can be
used to coagulate it.
00:14:31.30\00:14:33.50
So our recipe here is telling us
00:14:33.54\00:14:35.50
to take one rounded tablespoon
of this Epsom salts here.
00:14:35.54\00:14:40.01
I'm just gonna show you
00:14:40.04\00:14:41.38
because I've already
stirred it into some water,
00:14:41.41\00:14:43.11
but it's kind of
these crystals here.
00:14:43.14\00:14:45.35
And we need to take
a rounded tablespoon
00:14:45.38\00:14:47.72
of this Epsom salts
00:14:47.75\00:14:49.22
and stir it into
1/4th cup of water.
00:14:49.25\00:14:51.49
It takes just a little
moment or two to dissolve it.
00:14:51.52\00:14:54.49
In fact, we stuck
it in the microwave
00:14:54.52\00:14:56.29
just for a little
bit to get it warmed up.
00:14:56.32\00:14:57.79
And it dissolved
00:14:57.83\00:14:59.16
and we can't see
the crystals now.
00:14:59.19\00:15:00.90
And the directions here
are to stir it very slowly
00:15:00.93\00:15:05.40
and evenly as you're adding
it, but don't stir it hard.
00:15:05.43\00:15:08.50
We're just going
to slowly stir it
00:15:08.54\00:15:10.97
as we add it.
00:15:11.01\00:15:12.54
And just get it
all kind of in here.
00:15:12.57\00:15:15.68
And then we have
to leave it alone.
00:15:15.71\00:15:20.42
All right, let's
just leave it alone now.
00:15:20.45\00:15:23.79
And we will wait 5 to 10 minutes
00:15:23.82\00:15:25.59
and see what happens.
00:15:25.62\00:15:26.96
All right, we've waited
00:15:31.23\00:15:32.56
for about 10 to 12 minutes here.
00:15:32.59\00:15:34.30
We're going to
take a look at our curd.
00:15:34.33\00:15:35.76
Let's go ahead and put
that blender down here.
00:15:35.80\00:15:40.04
The next step now
is to take the curds
00:15:40.07\00:15:42.97
and put them in the container
00:15:43.00\00:15:44.37
that you want to
sit in for a while
00:15:44.41\00:15:47.14
so that they can
take the proper shape.
00:15:47.18\00:15:49.54
And I'm just going to use a can
00:15:49.58\00:15:50.95
that I've cut a
few slops in here
00:15:50.98\00:15:52.68
so that the liquid can drain out
00:15:52.71\00:15:54.35
and the curds can get
cold and solidify right here.
00:15:54.38\00:15:57.75
I'm going to put
it in a bowl here
00:15:57.79\00:15:59.35
so that it will
catch the water underneath.
00:15:59.39\00:16:02.89
Let's see if we can
transfer these curds here.
00:16:02.92\00:16:06.13
And I hope you can see
00:16:06.16\00:16:07.50
there's some
little fine curds here
00:16:07.53\00:16:09.40
that have developed
00:16:09.43\00:16:10.77
and it's kind of like
separated a little more,
00:16:10.80\00:16:13.77
and then we're going to
pour this right into here.
00:16:13.80\00:16:16.40
And we'll be
putting a weight on this.
00:16:23.51\00:16:25.28
I think I can
just pour this, Mehako.
00:16:25.31\00:16:27.42
Okay.
00:16:27.45\00:16:28.78
There we go.
00:16:32.32\00:16:33.69
Now we're going to have to just
let the mill kind of settle out
00:16:37.23\00:16:39.56
for a little bit here.
00:16:39.59\00:16:41.23
And then when you get finished,
00:16:41.26\00:16:42.60
when that milk kind of
and it sort of settles out,
00:16:42.63\00:16:45.10
you can keep pouring
off some of this away.
00:16:45.13\00:16:50.71
And then the last thing
00:16:50.74\00:16:52.07
that we'll do is
to put a weight on it.
00:16:52.11\00:16:54.01
Take a jar that has something...
00:16:54.04\00:16:57.45
See, I had a jar
here, Mehako, here it is.
00:16:57.48\00:17:00.52
I usually just take it
if I'm using a can here
00:17:00.55\00:17:03.39
is I just put a little
weight over it like this.
00:17:03.42\00:17:07.22
And it'll just sit
there for several hours
00:17:07.26\00:17:09.29
until it kind of gets
cold and takes the shape.
00:17:09.32\00:17:12.09
When you store this
away in the refrigerator,
00:17:12.13\00:17:14.36
then you need to cover it
00:17:14.40\00:17:15.86
with a little
liquid like, Mehako,
00:17:15.90\00:17:17.83
why don't we bring
your tofu back up here
00:17:17.87\00:17:19.57
and they can see
00:17:19.60\00:17:21.34
after it sits for a while
what it's going to look like.
00:17:21.37\00:17:25.77
Again, we have
this block of tofu
00:17:25.81\00:17:29.34
and this is exactly
what you did except.
00:17:29.38\00:17:31.41
Why don't you show
us this wooden mold here
00:17:31.45\00:17:35.28
they call it here.
00:17:35.32\00:17:36.65
So that we can
see how that works.
00:17:36.69\00:17:39.89
This is the one from
the kit that you ordered.
00:17:39.92\00:17:42.12
If you order the kit,
00:17:42.16\00:17:43.49
I think that
this company sends you
00:17:43.53\00:17:44.93
some nigari and some of this
in the recipe, is that right?
00:17:44.96\00:17:48.20
Yes.
00:17:48.23\00:17:49.56
And the process is
ever same as you do,
00:17:49.60\00:17:52.43
except different
is I use a nigari
00:17:52.47\00:17:55.67
in the wooden
box, that's different.
00:17:55.70\00:17:58.47
And the bottom of the
boxes, it comes out too.
00:17:58.51\00:18:02.18
You could
probably make one of these.
00:18:02.21\00:18:04.21
And then this is a
hole for draining the water.
00:18:04.25\00:18:08.25
Great. That's a cute little box.
00:18:08.28\00:18:12.15
Thank you,
Mehako, for helping today.
00:18:12.19\00:18:14.36
We have a few recipes
we'd like to show you of things
00:18:14.39\00:18:18.09
that you can do
once you get tofu made.
00:18:18.13\00:18:21.16
And we'll just
set this back here.
00:18:21.20\00:18:23.16
And let's start
00:18:23.20\00:18:24.53
with the spaghetti
and meatballs, Mehako.
00:18:24.57\00:18:29.60
In your cookbook
00:18:29.64\00:18:30.97
there's a number
of recipes using tofu.
00:18:31.01\00:18:34.44
And this happens to
be whole wheat spaghetti
00:18:34.48\00:18:37.31
we made here with some,
00:18:37.35\00:18:39.35
what we call tofu meatballs
in the recipes on page 128
00:18:39.38\00:18:44.69
in the cooking by
the book cookbook.
00:18:44.72\00:18:47.69
And it tells you
right below the recipe
00:18:47.72\00:18:51.93
that you just make
it into spaghetti balls
00:18:51.96\00:18:53.96
and these have
been baked in the oven.
00:18:54.00\00:18:56.26
And they look real
nice, they're very tasty,
00:18:56.30\00:18:58.13
and you can eat it
with your pasta dish.
00:18:58.17\00:19:01.44
In the breakfast
section of the cookbook,
00:19:01.47\00:19:03.77
there's a recipe
for scrambling tofu.
00:19:03.81\00:19:05.77
And scrambling tofu is
a wonderful thing to do
00:19:05.81\00:19:08.41
to replace the
eggs in your meals.
00:19:08.44\00:19:11.58
And then there's absolutely
no cholesterol in the tofu
00:19:11.61\00:19:15.22
and you just put the
tofu in a skillet, mash it up,
00:19:15.25\00:19:18.72
and put the seasonings here.
00:19:18.75\00:19:21.36
You can just use
your imagination,
00:19:21.39\00:19:22.89
you can make a Spanish style
00:19:22.92\00:19:24.86
and put some chopped
tomatoes and bell peppers.
00:19:24.89\00:19:27.33
But basically, you just put
some onion and garlic powder,
00:19:27.36\00:19:30.20
and a little turmeric to
make it kind of turn yellow,
00:19:30.23\00:19:33.87
a little seasoning
like soy sauce or salt.
00:19:33.90\00:19:36.67
And I have a seasoning
called chicken style seasoning
00:19:36.71\00:19:39.11
that you can buy in
the natural food stores.
00:19:39.14\00:19:41.14
And it makes things taste
a little bit like chicken,
00:19:41.18\00:19:44.11
but it's really no
chicken in it at all.
00:19:44.15\00:19:46.92
One of the other things
00:19:46.95\00:19:48.28
that you can make
is a cottage cheese.
00:19:48.32\00:19:51.75
And Mehako makes
her cottage cheese fresh
00:19:51.79\00:19:54.49
and it tastes
really much better than
00:19:54.52\00:19:56.12
if you just buy the tofu.
00:19:56.16\00:19:57.93
But the recipe
for the cottage cheese
00:19:57.96\00:19:59.89
is on page 125.
00:19:59.93\00:20:02.83
And that's a really
quick and easy one to do.
00:20:02.86\00:20:06.43
You don't even have to cook it.
00:20:06.47\00:20:07.80
Actually tofu is already cooked.
00:20:07.84\00:20:10.34
And we boiled it over
there and so the only thing
00:20:10.37\00:20:13.07
that we need to
do is mash it up.
00:20:13.11\00:20:15.51
So I'm going to use
some of Mehako's fresh tofu.
00:20:15.54\00:20:18.88
And we'll just mash this up here
00:20:18.91\00:20:23.15
and add some seasonings.
00:20:23.18\00:20:26.15
And you could just use
this in many different dishes,
00:20:26.19\00:20:30.53
just like you
with cottage cheese.
00:20:30.56\00:20:32.03
We have a tomato here
00:20:32.06\00:20:33.63
that we're going
to stuff it into.
00:20:33.66\00:20:35.80
So the recipe is:
00:20:35.83\00:20:37.17
And then you can suit yourself
00:20:56.18\00:20:57.75
to put some
other things on here.
00:20:57.79\00:21:00.29
Put a little chopped parsley
00:21:00.32\00:21:01.66
if you like a little flex in it.
00:21:01.69\00:21:03.36
But remember that tofu
00:21:03.39\00:21:04.99
is an excellent
source of protein.
00:21:05.03\00:21:07.76
But it doesn't
have a lot of flavor
00:21:07.80\00:21:09.73
so you have to
give it the flavor
00:21:09.76\00:21:11.37
that you want it to have.
00:21:11.40\00:21:13.40
And so we can put
this stuff in an avocado
00:21:13.44\00:21:16.27
or inside of a tomato
00:21:16.30\00:21:20.31
and it can be used just
like cottage cheese for lunch.
00:21:20.34\00:21:24.01
The other day,
00:21:24.05\00:21:26.35
my 30-year-old son
and his friend came over
00:21:26.38\00:21:29.32
and we had a
little celebration dinner
00:21:29.35\00:21:31.85
and I serve this.
00:21:31.89\00:21:33.22
And even people that aren't used
00:21:33.25\00:21:35.52
to using tofu
instead of cottage cheese,
00:21:35.56\00:21:38.99
they both loved it.
00:21:39.03\00:21:40.66
So well my son is used to
it, but the friend wasn't.
00:21:40.70\00:21:44.47
Okay, and here we have the
one that Mehako made ahead here.
00:21:44.50\00:21:48.77
I would like to
show this one to you too.
00:21:48.80\00:21:50.61
And it's just lovely to
serve for a nice luncheon meal
00:21:50.64\00:21:53.91
or for a side dish
salad at the meal time.
00:21:53.94\00:21:58.68
And there's mayonnaise,
00:21:58.71\00:22:00.12
you can make
mayonnaise with tofu,
00:22:00.15\00:22:03.85
tofu mayonnaise,
we have one on page...
00:22:03.89\00:22:06.99
And let's see 196 we
have the tofu mayonnaise.
00:22:07.02\00:22:12.59
You just take a
whole pound of tofu,
00:22:12.63\00:22:15.23
and put it in your blender
with a tablespoon of soy sauce,
00:22:15.26\00:22:18.70
and the juice of two
lemons, add a fourth...
00:22:18.73\00:22:22.47
Excuse me an
eighth of a teaspoon
00:22:22.50\00:22:24.11
of garlic powder,
00:22:24.14\00:22:25.47
a teaspoon of onion powder,
a little bit of dill weed,
00:22:25.51\00:22:29.94
a half a teaspoon of sweet basal
00:22:29.98\00:22:32.11
and a fourth of
a teaspoon of salt.
00:22:32.15\00:22:33.92
Give it the taste
test after you whiz it up
00:22:33.95\00:22:35.88
and see if you like it.
00:22:35.92\00:22:37.45
And that can be a
nice mayonnaise to use
00:22:37.49\00:22:39.62
that keeps in
your refrigerator up
00:22:39.65\00:22:42.06
to maybe a week.
00:22:42.09\00:22:45.86
Then, I don't know
if you've ever tried
00:22:45.89\00:22:48.23
making lasagna without cheese.
00:22:48.26\00:22:50.63
But you can make
a nice tofu lasagna.
00:22:50.67\00:22:53.74
And the recipe
00:22:53.77\00:22:55.10
for the tofu
lasagna is on page 146.
00:22:55.14\00:22:58.94
And we raves about that
one, it's very fun to make it.
00:22:58.97\00:23:02.44
And you just make
regular lasagna noodles,
00:23:02.48\00:23:05.08
make your sauce that
goes in one of the layers.
00:23:05.11\00:23:07.98
We have a sauce
recipe here that's very good.
00:23:08.02\00:23:10.75
You can buy your
lasagna, a tomato sauce,
00:23:10.79\00:23:13.69
and then make a cashew cheese.
00:23:13.72\00:23:15.46
And it's basically tofu
with some other things whizzed
00:23:15.49\00:23:18.39
in the blender.
00:23:18.43\00:23:19.76
Pimentos, lemon
juice and so forth.
00:23:19.79\00:23:21.63
You layer it up
00:23:21.66\00:23:23.00
and when you bake this
casserole, this lasagna.
00:23:23.03\00:23:25.50
I like it better than
just the kind of lasagna
00:23:25.53\00:23:27.84
that you
usually make with cheese
00:23:27.87\00:23:29.80
it tastes very, very delicious.
00:23:29.84\00:23:33.27
There's a cheese cake recipe
on page 224 here in the book.
00:23:33.31\00:23:38.71
And that also is a nice
way to use tofu in desserts.
00:23:38.75\00:23:43.25
And it's called
Connie's tofu pie.
00:23:43.28\00:23:47.59
You make a crust just
like a regular pie crust
00:23:47.62\00:23:50.19
and then the filling, you
start with a pound of tofu,
00:23:50.23\00:23:54.56
and four
tablespoons of maple syrup,
00:23:54.60\00:23:57.60
a tablespoon of
grated lemon rind,
00:23:57.63\00:24:00.34
a fourth of a cup of
apple juice concentrate,
00:24:00.37\00:24:03.74
a tablespoon of sesame butter,
00:24:03.77\00:24:05.81
and a half a
teaspoon of vanilla.
00:24:05.84\00:24:08.01
And you just blend
00:24:08.04\00:24:09.38
that all
together in the blender,
00:24:09.41\00:24:10.75
put it in your pie crust,
and just make a little topping
00:24:10.78\00:24:13.42
to spread over that
of one cup of raisins,
00:24:13.45\00:24:17.05
and a half a cup of apple juice.
00:24:17.09\00:24:19.32
And so what you have
here is a cheesecake pie
00:24:19.35\00:24:21.72
without any cholesterol.
00:24:21.76\00:24:23.63
And actually no eggs in
it and there's no sugar,
00:24:23.66\00:24:27.76
refined sugar in it
with the one cup of raisins,
00:24:27.80\00:24:30.63
and the one half cup
of apple juice simmered
00:24:30.67\00:24:32.93
that's your natural
sweetening for the pie too.
00:24:32.97\00:24:36.44
All right,
Mehako, let's bring up
00:24:36.47\00:24:38.31
a couple other little
quick and easy things to show.
00:24:38.34\00:24:41.88
And the first one is
going to be the mayonnaise,
00:24:41.91\00:24:44.85
I want to bring
the blender up here
00:24:44.88\00:24:46.31
and show you how to
make that tofu mayonnaise.
00:24:46.35\00:24:51.62
Again, it's just using
tofu with some seasoning on it
00:24:51.65\00:24:55.59
and that's quick and easy to do.
00:24:55.62\00:24:57.99
In the cookbook the recipe
00:24:58.03\00:25:00.70
is on page 196
called tofu mayonnaise.
00:25:00.73\00:25:04.00
And we start
with a pound of tofu.
00:25:04.03\00:25:06.63
And this amount right here
00:25:06.67\00:25:08.00
I think is
about a pound of tofu.
00:25:08.04\00:25:09.67
I'm just going to put
00:25:09.70\00:25:11.04
that right in the blender there.
00:25:11.07\00:25:13.58
And let's just have a
rubber spatula, Mehako,
00:25:13.61\00:25:17.11
so that we can kind
of work this in here.
00:25:17.15\00:25:19.81
It takes a tablespoon
of soy sauce for seasoning
00:25:19.85\00:25:24.75
just to give it a little flavor.
00:25:24.79\00:25:26.12
Remember that the tofu needs
00:25:26.15\00:25:27.49
to have some flavor added to it.
00:25:27.52\00:25:29.72
And the juice of two lemons.
00:25:29.76\00:25:31.86
So here we have four tablespoons
00:25:31.89\00:25:34.40
of lemon juice,
that's about two lemons.
00:25:34.43\00:25:37.07
One-eighth
teaspoon of garlic powder.
00:25:40.24\00:25:42.44
Let's see, I
guess I'm just going
00:25:42.47\00:25:43.84
to quickly shake
some of this in here.
00:25:43.87\00:25:45.94
That's to suit your taste.
00:25:45.97\00:25:48.74
And it also calls for a teaspoon
00:25:48.78\00:25:51.51
of onion powder.
00:25:51.55\00:25:53.62
So let's be sure
we get some of that.
00:25:53.65\00:25:55.25
You have to be sure you give it
00:25:55.28\00:25:58.15
some kind of herbs
to make it taste nice.
00:25:58.19\00:26:01.12
There's the onion powder.
00:26:01.16\00:26:02.49
A teaspoon of the dill weed.
00:26:05.33\00:26:09.46
And the last thing
is some sweet basal.
00:26:09.50\00:26:12.47
And this is a half a
teaspoon of sweet basal.
00:26:12.50\00:26:15.20
Did we get the salt
in there? We didn't.
00:26:15.24\00:26:18.37
It calls for a fourth
of a teaspoon of salt.
00:26:18.41\00:26:21.48
But there is
salt in the soy sauce,
00:26:21.51\00:26:23.01
you may not need it.
00:26:23.04\00:26:24.38
Whoa, there we go.
00:26:45.93\00:26:47.34
Then this is just poured
00:26:47.37\00:26:48.70
into some kind of
a covered container
00:26:48.74\00:26:50.64
that you can keep
in the refrigerator.
00:26:50.67\00:26:52.91
And you can use
that like mayonnaise.
00:26:52.94\00:26:54.48
And if you like
it to be pure white,
00:26:54.51\00:26:56.21
then just use more
salt for the seasoning
00:26:56.24\00:26:58.71
instead of the soy sauce.
00:26:58.75\00:27:00.08
Depends on which
flavor you like the most.
00:27:00.12\00:27:03.62
Right and this is our tofu class
00:27:03.65\00:27:05.15
for today.
00:27:05.19\00:27:06.52
Thanks, Mehako,
00:27:06.55\00:27:07.89
for coming along and helping me.
00:27:07.92\00:27:09.26
Thank you very
much. I appreciate it.
00:27:09.29\00:27:11.36
Thanks for all of you
for watching another episode
00:27:11.39\00:27:14.30
of Food For Thought.
00:27:14.33\00:27:15.70
This program is sponsored
00:27:15.73\00:27:17.27
by Three Angels
Broadcasting Network.
00:27:17.30\00:27:19.20
Your prayers
00:27:19.23\00:27:20.57
and financial
support are appreciated.
00:27:20.60\00:27:24.51
If you've enjoyed the recipes
00:27:24.54\00:27:25.87
and cooking
tips in this program,
00:27:25.91\00:27:27.24
you want to order our
00:27:27.28\00:27:28.61
Food For Thought resource sheet.
00:27:28.64\00:27:30.25
We'll tell you how you can order
00:27:30.28\00:27:31.61
the cookbooks you've seen used
00:27:31.65\00:27:32.98
on this program along
with other information
00:27:33.01\00:27:34.82
that will help
you cook healthful,
00:27:34.85\00:27:36.18
attractive vegetarian meals.
00:27:36.22\00:27:38.09
For your free copy of our
Food For Thought resource sheet,
00:27:38.12\00:27:40.96
please write to us
at Food For Thought,
00:27:40.99\00:27:43.32
P.O. Box 220, West
Frankfort, Illinois
00:27:43.36\00:27:46.06
62896 or call (618) 627-4651.
00:27:46.09\00:27:52.03