Black bean tofu
Okay YB, I gave it a shot. I tried to make tofu using blackbeans rather then soybeans and it did not work. Wow, made a royal mess of my soymilk maker! It took some time to scrape off the burt on black bean milk on the warmers of it! And I made it exactly as I make soy tofu, one batch of "milk" with 1/2 cup of beans that had been soaked overnight. I made milk, then poured the purple colored milk into a pot and added coagulator, and nothing happened. It never coagulated. The milk tasted aweful too, very bitter.
With how hard it was to clean the soymilk maker I don't think I will try that one again! Good idea though, but now I know why you don't see black bean tofu in the supermarket!
However, it wasn't a total loss, I have some very finely ground up black bean "okara" that I think I can find some very good uses for, "refried beans", black bean burgers, etc.
i don't know about black beans, but i have seen black soy bean tofu sold (but it is usually labeled "black bean tofu", much like the dried beans are labeled "black beans" too) as well as black soymilk.
There is a black soybean, which is used to make lam see (spelling?), which is fermented soybeans and chili peppers. Then there is my beloved black bean.
Sorry it was such a nightmare, SQ. Blame it on the yabbit.
i use soya bean
Okay, what is the difference between soya bean and soy bean? I have seen that black soy bean tofu. I think I tried it one time and it was good. I have no idea where you can get black soybeans though! I don't think that they sell them at Whole Foods.
Just wondering though, my tofu consistantly comes out soft, a block, but soft, not really firm like the stuff in the store. Am I not pressing it enough? Am I not adding enough coagulator?
It is to the point now though that every back of tofu I make (out of soybeans) comes out. I make a block this morning, but it was pretty soft, workable, good enough for stir fry I think, but it will break up a lot when I cook it, but it has a great taste though! That is the most important part. My son likes it. Little Mr. Tofu. Yup, I think that shall be his new name, Mr. Tofu.
Soya is simply the UK/European English word for soy. So a soya bean is a soybean.
I always wondered about making tofu using different kinds of beans...guess I'm glad you tried it instead of me. Sorry it didn't work!
Okay, what is the difference between soya bean and soy bean? I have seen that black soy bean tofu. I think I tried it one time and it was good. I have no idea where you can get black soybeans though! I don't think that they sell them at Whole Foods.
Just wondering though, my tofu consistantly comes out soft, a block, but soft, not really firm like the stuff in the store. Am I not pressing it enough? Am I not adding enough coagulator?
It is to the point now though that every back of tofu I make (out of soybeans) comes out. I make a block this morning, but it was pretty soft, workable, good enough for stir fry I think, but it will break up a lot when I cook it, but it has a great taste though! That is the most important part. My son likes it. Little Mr. Tofu. Yup, I think that shall be his new name, Mr. Tofu.
I'm not sure if you use canned beans or if you used cooked dry beans...but I've found black soybeans canned by eden organics (http://www.edenfoods.com/store/product_info.php?cPath=21_32&products_id=103050) . They have a bulk bag of dried beans for like $45 which is pretty crazy and some thing I would never buy. But yeah...I found canned, not sure if that helps at all!