As a “meat of the field” or “boneless meat”, tofu has provided billions of people from Eastern Asia with abundant nourishment for decades. It is rich in protein, low in calories and can be combined with a wide variety of dishes and flavours.
Making tofu is as much fun as baking bread and quicker. We’ve experienced this recipe to be very easy to follow. 50 to 60 minutes after starting the cooking process, the tofu is ready. Homemade tofu unfolds a richness of taste that is rarely found in the trade.
Zutaten
- soy beans
- coagulants (tofu is made from soy quark, just like cheese is made from the curdled cow milk): we prefer Nigari, as it gives tofu the best flavour. Epsom salt or calcium sulfate has a slightly higher yielding effect and softens the tofu due to a higher moisture content. With lemon juice and vinegar you get comparatively low yields and the tofu is a bit grainy and tastes slightly dry.
Zubereitung
- Make 1,4L soy milk with the AND SOY blender, strain it and collect the Okara for later use.
- In the meantime, dissolve 3g of Nigari (one tsp) in ½ cup of clean water.
- Stir the Nigari mixture into the hot soy milk. The hotter the soymilk is, the more solid the tofu will become.
- After approximately 10 minutes, large, delicate flakes should float like white clouds in the pale-yellow whey.
- Carefully lift this tender quark into the tofu press lined with a cloth.
- Exercise moderate pressure on the tofu seedlings. Readjusting the pressure regularly. Depending on the firmness of the tofu, press for 15 minutes to 2 hours.
- 90g of soy beans yield to about 200g of tofu and the cost is roughly one-fifth of what you pay in the supermarket for plastic wrapped goods.
- In a tight-fitting glass container, you can keep the natural tofu in the refrigerator for up to 5 days.
- Modifications: depending on your taste you can add spices, soy sauce, herbs into the tofu quark before pressing.