If you already like using tofu in cooking, you can find out how the flavor becomes much tastier if you learn how to make it by hand. Homemade tofu is fresh, fragrant and worth the effort. Start by making your own soy milk, then turn it into mild or solid tofu.
Ingrediants
Soya milk
- About 300g of dried soybeans
- 1, 5 l of water + 4 l of water separately
Solid Tofu
- 0.75 l of homemade soy milk
- 1/2 teaspoon of nigari (magnesium chloride - the coagulant)
- A few drops of vegetable oil
Soft Tofu
- 0.75 l of homemade soy milk
- 1/2 teaspoon of nigari
Steps
Method 1 of 3: Make Soy Milk
Step 1. Leave the soybeans to soak overnight
Put them in a salad bowl and cover them with about 1.5 liters of water. The size of the seeds should triple. If you decide to use a different amount, make sure the volume of water is 3 times larger than the amount of soybeans.
Step 2. Drain the water
Once the seeds have softened, drain the excess water using a colander or colander. When the seeds are completely drained, transfer them to a bowl or other container.
Step 3. Boil 4 liters of water
Use a large pot or a cast iron saucepan to risk overflowing the water and soybeans during boiling.
Step 4. Chop the soybeans
Put them in the blender on high speed for 3 to 4 minutes, until they become a puree.
Step 5. Cook the soy puree obtained
Weigh about 230 grams of soy bean puree and put them in boiling water. Lower the heat and cook for 15 minutes, stirring constantly. When the mixture starts boiling again, add 2 or 3 drops of vegetable oil to prevent it from overflowing. Do not turn off the stove. Cook for another 7-10 minutes.
Step 6. Filter the mixture
Line a colander with cheesecloth (cheesecloth) and place it on a large bowl. Pour the slow-boiled soybean mixture through the lined colander. This process is used to separate the soybean milk from the purée residues. Lift the corners of the gauze, bring them together and tighten them tightly. Using a long-handled spoon, press the gauze repeatedly to squeeze all the liquid into the bowl. You will get soy milk.
Method 2 of 3: Make Solid Tofu
Step 1. Prepare a container for the tofu
Get a plastic tofu container, with holes in the bottom, and a cheesecloth that's about four times the size of the box. Wrap the ends of the gauze around the sides of the box.
- You can use a lightweight cotton cloth instead of cheesecloth.
- If you don't have a tofu box, you can punch holes in any other plastic container
Step 2. Cook the soy milk
Pour the liquid into a large enough saucepan and heat it over low heat. It should reach a temperature of around 60 ° C.
Step 3. Prepare the coagulant
Pour a cup of water (0.25L) into a clean bowl. Add half a teaspoon of nigari and stir until completely dissolved.
Instead of nigari, you can also use gypsum as a coagulant; will result in a slightly softer tofu
Step 4. Combine soy milk and coagulant
Slowly add half of the nigari mixture to the liquid in the pot. Stir constantly as you pour the liquid. After about 5 minutes, slowly add the second half as well, without ever stopping mixing.
Step 5. Simmer the mixture
Cover the pot with a lid, reduce the heat to low and let it simmer for about 15 minutes. The mixture will begin to thicken and the curd will begin to separate from the whey. Once the white curd is completely separated from the yellowish whey, it's time to remove the tofu.
Step 6. Transfer the tofu
Use a wooden spoon to take the tofu from the pot and place it in the special container lined with cheesecloth. Give it small taps to make the surface smooth and homogeneous. Wrap the excess gauze over the box. Put the lid on and place a bowl full of water on it to keep it under pressure. Let the container sit for 20 minutes to allow it to drain completely.
Step 7. Let the tofu cool
Fill a large enough bowl with cold water. Dip the container with the tofu into the bowl. Turn it upside down and gently remove it. Remove the gauze. The solid tofu block is now ready to eat.
Method 3 of 3: Make Soft Tofu
Step 1. Prepare a clotting solution
Mix the nigari in a cup with a few tablespoons of water. Keep stirring until the coagulant has completely dissolved.
Step 2. Add the coagulant to the soy milk
Put both ingredients in a bowl and use a wooden spoon to slowly mix them. Don't shake them too much or the mixture will become lumpy.
Step 3. Pour the mixture into a heat resistant bowl
You can use thermo-resistant cups, baking cups or small baking pans.
Step 4. Place the pan in a double boiler in a deep saucepan
You can use an iron or cast iron saucepan. Pour a little water into the bottom of the pot, so that the thermo-resistant bowl rises from the bottom, but without filling with water.
Step 5. Cover the pot with a lined lid
Use a tea towel to cover the lid, and be sure to place it firmly on the pot.
Step 6. Simmer the tofu
Lower the heat and let the water boil slowly. Simmer the tofu for about 10 minutes, or until it thickens, like a quiche or cream.
Step 7. Remove the tofu from the pot and let it rest
Place the bowl on a table and let it rest at room temperature so that it continues to thicken.
Step 8. Serve the tofu
You can serve it warm or keep it in the refrigerator for later use. Common toppings include lemon zest, thinly sliced cucumber, salt, Bonito Flakes (a Japanese variety of dried fish), grated ginger, and soy sauce.
Advice
- You can use lemon juice instead of nigari, but the result is better with the latter.
- There is no need to throw away the puree residues. You can use them to prepare delicious soy burgers, adding chopped onion, garlic, etc. Furthermore, with the pulp left over from the preparation of soy milk, “Okara” biscuits can be prepared.
- Nigari can be bought in supermarkets specializing in Asian food.
- To make soy milk instead of tofu, stop at step 7 (you won't need nigari in this case).
Warnings
- When you squeeze and squeeze the gauze to drain excess liquid, be careful to hold the corners firmly. If you drop a flap of the gauze, you risk spilling a very hot liquid on yourself, not to mention the puree spilling out.
- After boiling, the mixture is very hot. Be careful not to burn yourself.
