Homemade Tofu without a Mold!.
You can cook Homemade Tofu without a Mold! using 3 ingredients and 14 steps. Here is how you cook it.
Ingredients of Homemade Tofu without a Mold!
- You need 200 grams of Organic soy beans.
- Prepare 1 3/5 liter of Water.
- Prepare 20 grams of Nigari (magnesium chloride) (I use Kuroshio Densetsu).
Homemade Tofu without a Mold! instructions
- Soak soy beans in water. This takes 12 to 15 hours..
- Using some of the water from the listed amount, blend soy beans until smooth, then pour into a large pot (4.5 liter or more)..
- Add the remaining water to the blender to catch the remains and add to the pot..
- Heat pot on stove. Use a silicon spatula to continuously stir. Simmer on low heat until the raw smell transforms into the rich, sweet aroma of tofu, about 10 minutes..
- Place a bowl under a colander lined with a cheese cloth, empty out the contents of pot and let sit..
- (In the meantime, measure out the nigari, and wash the dirty dishes).
- Press out excess liquid with a spatula. When it feels cool to the touch, squeeze the remaining water by hand..
- Freeze the soy bean pulp if not using right away, then heat soy milk over the stove, stirring constantly..
- When the soy milk reaches 167F/75C, add nigari. Swirl the spatula in a figure eight and cross pattern while mixing, and remove from heat when it starts to coagulate..
- Cover and let sit for 20 minutes..
- Gently ladle contents of pot into a bowl covered with a cheese-cloth-lined colander..
- Cover with a plate and add about 800g of weight on top. It should be ready in 15 minutes..
- If you taste bitterness, soak the tofu in water for about 15 minutes. The nigari I use doesn't leave any bitterness..
- It's sweet and delicious as is!.
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