— Char Nolan

So somewhere along the line recently I had heard that the liquid that tofu is packed with would whip in the same way. Aquafaba most, you know, tofu is a bean, right? It's, it's made from a bean from soybeans. And I had a student once who wanted purple aquafaba and she used black beans. She was black bean. Um, brine not so good. The chickpea is better. So Char this is what happened. I didn't have very much, I don't, you know, I opened one container, one typical container of tofu and I only got about two ounces, which is very little. And it was ver I should have used my hand mixer from the start. My, even my smaller KitchenAid was too big for it. So it took a really, really long time. I did it the same way I do chickpea aquafaba. I didn't reduce it. There was nothing to reduce. It was such a small amount. I added a little bit of, um, cream of tartar and I added a little bit of sugar and it did finally whip, but it didn't whip stiff. So I'm sticking with chickpea aquafaba.