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MAKING of a NEW Kind of TOFU – ChickFU Tofu Chickun!

March 8, 2020 By Sauce Stache Leave a Comment

I had an idea for a new kinda tofu and I tested it out and WHOA did it work!! Introducing to you a new kind of TOFU!! CHICKFU!! Marys Test Kitch Video https://youtu.be/IdGwL5dFgCQ Affiliate links (I make money with these) Gypsum Powder https://youtu.be/IdGwL5dFgCQ Methlycellulose https://amzn.to/2PVodrW Chicken Broth Mix https://amzn.to/38xjfbt

ChickFU

From Sauce Stache at https://www.saucestache.com/making-of-a-new-kind-of-tofu-chickfu-tofu-chickun/

http://www.saucestache.com/wp-content/uploads/2020/03/ChickFu-Thumb.jpg
Prep: 15 minutesCook: 60 minutesTotal: 75 minutes

Tofu that tastes and feels like chicken

You'll Need...

  • 1/2 Gallon Fresh Soy Milk
  • 1 tsp methyl-cellulose HV
  • 1 tsp Vital Wheat Gluten
  • 1/2 tsp Chicken Flavor Powder (vegan chicken broth mix)
  • 2 1/4 tsp Gypsum powder
  • 1/2 Cup water

Directions

  1. Cook soy milk in a sauce pan over low heat and bring up to 165º
  2. Cook the soy milk over temp and allow to cool back to temp.
  3. Mix methyl-cellulose, vital wheat gluten, and chicken flavor in a separate bowl and set aside
  4. when you pass the 165º mark turn off the heat and mix together the water and gypsum powder together really well.
  5. Once your soy milk cools back down to 165º slowly stir and slowly pour in your gypsum mixture
  6. Let sit for 30 minutes, you will see the soy milk start to coagulate
  7. Once coagulated pour milk through a cheese cloth lined strainer and squeeze out water (I suggest doing in small batches until fully strained)
  8. Add your cellulose and flavor mixture and fold in
  9. Now using a mold or by hand shape your mixed curds into block shape and tightly wrap with the cheese cloth.
  10. Press using a tofu press or books for at least 30 minutes
  11. Add to ice water one formed then immediately cook
  12. Can be breaded, fried or grilled!
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Filed Under: Uncategorized

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