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


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 Affiliate links (I make money with these) Gypsum Powder Methlycellulose Chicken Broth Mix
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour


  • 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


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

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