@wendythefoodscientist: 🌱 Everything I made using soybeans – Part 2 7 weeks ago, I posted my very first viral video… and it was all about soybeans. I had no idea so many of you were just as obsessed with this one ingredient as I am! So here it is: the highly requested part 2. This time I went even deeper into the soy bean opportunities: 1️⃣ Homemade tempeh – fermented, nutty, and protein-packed 2️⃣ Fresh soy milk – because nothing beats homemade 3️⃣ Yuba (tofu skin) – that delicate sheet that forms on top when you simmer soy milk. It’s a Chinese classic that I grew up eating 4️⃣ Silken tofu ice cream – only sweetened silken tofu for a silky smooth, churned ice cream 5️⃣ Matcha taho – café worthy with silken tofu, brown sugar syrup and matcha 6️⃣ Scrambled ‘eggs’ – infused eggy soy milk curdled into scramble 7️⃣ Tofu with coriander-chili – flavoured from the inside out 8️⃣ Okara burgers – made from the pulp, packed with fresh herbs and spices 9️⃣ Okara cookies – chocolate chip, with fibers and minerals ✨ From bean to milk, to tofu, to pulp — nothing goes to waste. That’s the beauty of cooking from scratch. Which recipe should I share first? Let me know below 👇 Follow @wendythefoodscientist for part 3 AND all recipes shown in this video! #soybean #soya #tofu

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Sunday 29 June 2025 19:53:06 GMT