I was wondering what are some common uses for soy 'whey'
(leftovers from the coagulation process when making tofu)?
I usually use Calcium Chloride or lemon juice, for coagulation, if that makes a difference.
According to this video by Maangchi, it was used in Korea back in the day to make a popular stew, called Biji Jjigae.
I also found some suggestions that come from the linked tofu recipe. I have not tried any of them, but I bet it would work great for baking.
- Smoothies / protein shakes
- Baked goods - as a milk replacement
- Soup broths
I coagulate soy milk for tofu using soured whey from a previous batch. It makes wonderful aromatc tofu and has a much more fibrous texture when frozen. Put whey in airtight container for 1 1/2 to 2 weeks till surface starts to froth. It must be airtight and it takes a higher volume than other coagulants. I believe it also has probiotic qualities as other fermentation does. Traditional Vietnamese method!
You can make bread with tofu whey or water substitute for other baked goods. You can also use as soup stock for example? Miso soup or Korean biji jjigae (tofu byproduct, aka okara soup. Or even water your plants 🌱;-)