Peanut Tofu: Make Tofu from any Legume!

Did you know that you can make tofu from any legume, including peanuts! 🥜

Tofu is typically made from soybeans because they have a higher protein content than many other legumes, and the process of making tofu involves coagulating the protein in the legume milk. If you use a legume with lower protein content, such as peanuts, you may get a less firm final product, but it is a great soy-free alternative to traditional tofu, and a fun experiment!

Here's a simplified guide on how to make tofu from peanuts:

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Peanut Tofu Recipe

Serving Size: 4 servings

Prep Time: 15 minutes (soaking time excluded)

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes (including soaking time)

Ingredients:

• 2 cups raw peanuts

• 10 cups water

• 2 teaspoons gypsum or Epsom salt (coagulant)

Instructions:

1. Soak the Peanuts: Soak the raw peanuts overnight in water.

   
   

2. Blend the Peanuts: Rinse the soaked peanuts and blend them with water in a blender until smooth. Here's the blender I like to use

   
   

3. Strain the Peanut Milk: Strain the mixture using a cheesecloth or nut milk bag into a large pot. The liquid you've collected is now peanut milk.

   
   

4. Boil the Peanut Milk: Bring the peanut milk to a boil and then simmer for about 20 minutes, stirring frequently to prevent sticking or burning.

   
   

5. Add Coagulant: Dissolve the gypsum or Epsom salt in a small amount of hot water. Slowly pour this coagulant solution into the simmering peanut milk, stirring gently.

   
   

6. Let the Curds Form: Once all the coagulant has been added, stir for another minute, then turn off the heat and cover the pot. Allow it to sit undisturbed for 15 minutes to let the curds form.

   
   

7. Press the Tofu: Once the curds have formed, pour the mixture into a tofu mold lined with a cheesecloth. Fold the cloth neatly and place the lid on the mold. Press the tofu for about 20 minutes or until it reaches the desired firmness.

   
   

8. Firm the Tofu: Unwrap the tofu from the cloth and immerse it in cold water to make it firmer and help it hold its shape.

   
   

9. Store and Serve: It can be stored in water in the refrigerator and should be used within a week. Tip: If your tofu is too soft, freeze it and press again.

   
   

Nutritional Facts (estimated per serving):

• Calories: 350

• Protein: 14 g

• Fat: 29 g

• Carbohydrates: 12 g

• Fiber: 4 g

• Sugars: 1 g

• Calcium: 25 mg

• Iron: 1.5 mg

After you've made your peanut tofu, you can marinate it in any sauce of your choosing and then pan fry it. The tofu will absorb the flavors of the marinade, and pan frying will give it a nice, crispy exterior. Here's a guide:

1. After your tofu has drained and is ready, cut it into slices or cubes, depending on your preference.

2. Prepare your marinade. This could be a simple mixture of soy sauce, sesame oil, and garlic, or a spicy marinade with ingredients like chili sauce, vinegar, and ginger. The choice is yours.

3. Place the tofu in a shallow dish and pour the marinade over it. Make sure all pieces are coated. Let it sit for at least 30 minutes, but the longer it marinates, the stronger the flavor will be. You can leave it in the fridge for a few hours or even overnight.

4. When you're ready to cook, air or pan fry until golden brown and crispy.

5. Once done, you can use the tofu in a variety of dishes or enjoy it on its own. Remember to use the remaining marinade to baste the tofu as it cooks or serve as a sauce if desired.

Please be aware that peanut tofu might have a different texture compared to traditional soy tofu and it may react differently to frying. Start with a medium heat and adjust as necessary. Always be cautious with hot oil in the kitchen to prevent burns.

Enjoy this protein-rich, soy-free alternative to traditional tofu, and if you try making tofu out of any other legumes, let me know which is your favorite. Remember, making tofu from different legumes will vary in texture, flavor, and even nutritional profile.

The process of making tofu from different legumes is generally the same, in that you're making a "milk" from the legumes, boiling it, and then coagulating the proteins to form curds, which you then press into tofu.

However, the specific process and quantities might need to be adjusted depending on the legume you're using. It's an exciting experiment that can result in new and delicious plant-based foods!

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