Can we make better peanut tofu with the power of amylase? In this episode of Will it Tofu?!, we’re revisiting an old favorite: tofu made from peanuts. But this time, we’re bringing in reinforcements: amylase, an enzyme that helps break down starch into simple sugars. Will that help us unlock a firmer, smoother, less jelly-like tofu? Or will this be another round of very fancy peanut mush? Let’s find out together.
Video: This TOFU is more NUTS! SOY-FREE PEANUT TOFU with a New Power 💪
If you’re new here—welcome! Will it Tofu?! is my long-running and slightly chaotic series where I hijack the traditional tofu-making method (you know, soy milk + coagulant = tofu) and apply it to all kinds of non-traditional, plant-based ingredients. The goal? To create high-protein, low-carb tofu alternatives that can stand in for soy tofu in everyday cooking—frying, braising, boiling, and more. Past episodes have featured everything from pumpkin seeds to quinoa, and yes—peanuts.
In our first peanut tofu video, we tried making tofu from peanuts the classic way and ended up with something more like a very soft, peanut-flavored jelly. Tasty? Very! In fact, I still recommend it! Here’s my original peanut tofu recipe.
However, it’s not very tofu-like if you’re comparing it to soy. This time around, we’re applying what we’ve learned—specifically, the enzyme trick we used in the quinoa tofu episode—to see if we can make tofu from peanuts that actually holds together.
We’re testing dry roasted peanuts vs. raw, blanched peanuts, analyzing curd formation, whey separation, texture, and taste. And, of course, I’ll be asking for your ideas on what I should make with the final product—because this one might just be a game-changer.
If you enjoy experimental plant-based cooking, hit that like button and subscribe so you don’t miss future episodes. Got ideas for the next Will it Tofu?! ingredient? Drop them in the comments!
