Will Buckwheat Tofu? A Scientific Experiment

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1. 1

   Soak 749 g of buckwheat in water for 2 hours until soft.

   💡 The grains should be easy to smoosh.

   buckwheat 749 gwater 1600 ml

   ⏱ 2 hours▶ 0:25

2. 2

   Rinse the buckwheat to remove excess slime, then blend with 1600 ml of water in two separate batches using a high-speed blender for 15 seconds.

   💡 Rinse until the water stops feeling slimy to reduce starch viscosity.

   buckwheat 749 gwater 1600 ml

   ⏱ 15 seconds▶ 0:35

3. 3

   Strain the mixture through a nut milk bag to separate the milk from the pulp.

   💡 Straining may be difficult due to the starch.

   ▶ 1:25

4. 4

   Add 1/4 tsp of amylase enzyme to the cold buckwheat milk and let it rest for 40 minutes.

   💡 The enzyme helps convert starch to sugar.

   buckwheat 749 gamylase enzyme 1/4 tsp

   ⏱ 40 minutes▶ 3:15

5. 5

   Warm the milk between 140°F and 165°F for 20 minutes, then turn up the heat to a boil to trigger coagulation.

   💡 The heat triggers the proteins to separate from the whey.

   🔥 boil · 140°F⏱ 20 minutes▶ 5:41

6. 6

   Once the mixture has separated, cover the curds and whey for 15 minutes.

   💡 The whey should look clear.

   ⏱ 15 minutes▶ 8:02

7. 7

   Press the curds to firm them up, then refrigerate.

   💡 The result is a creamy protein-rich spread rather than firm tofu.

   ▶ 8:07

8. 8

   Take 520 g of the leftover pulp and mix with unbleached all-purpose flour, 1/4 tsp of instant yeast, and a bit of salt to form a dough.

   💡 The dough may lack elasticity due to the high fiber content.

   unbleached all-purpose flourinstant yeast 1/4 tspsalt

   ▶ 3:30

9. 9

   Roll the dough flat and thin, cut into strips, and cook as noodles.

   💡 The noodles are delicate and may break easily.

   ▶ 10:05

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Mary's Test Kitchen on YouTube