Making Tofu Part 2 Success!
So that worked. Who could have known that following instructions would result in something that the instructions were supposed to deliver?
We soaked the beans overnight, then blended the soybeans (without cooking them - I learned), then into a pot with seven cups of water. We boiled it, strained it, and that was soy milk.
If we wanted soymilk, we could have stopped there, that was not the goal, though. We added a packet of nigari (sodium chloride) made from saltwater to the bowl of hot soymilk and waited, stirring occasionally. Everything curdled up and started to separate, kind of like making cheese.
We put the cloth in the tofu press, and the tofu press into a large dish. The large dish was to catch the water that drains from the curds as they are ladled into the tofu press. I'm willing to bet someone somewhere has started to ladle the soymilk curds into the press without something to catch the water. I bet given the right day; I might even do that myself.
We were able to add everything to the one tofu press. The instructions said the recipe made two batches, so we expected to have some curds leftover but realized the press holds two batches, and you can just cut the tofu in half when everything is done. We set a can on top of it to hold down the top and waited.
And that was it; the soy curds cooled down in the mixture, and the weight of the can be compressed the curds into tofu. It only took five years or so, but we did it.
We made tofu at home.
The kit is so easy and this is some of the best tofu we have ever had. Recommended for anyone curious about making their own.
https://shop.culturesforhealth.com/products/mitoku-home-tofu-kit
We soaked the beans overnight, then blended the soybeans (without cooking them - I learned), then into a pot with seven cups of water. We boiled it, strained it, and that was soy milk.
If we wanted soymilk, we could have stopped there, that was not the goal, though. We added a packet of nigari (sodium chloride) made from saltwater to the bowl of hot soymilk and waited, stirring occasionally. Everything curdled up and started to separate, kind of like making cheese.
We put the cloth in the tofu press, and the tofu press into a large dish. The large dish was to catch the water that drains from the curds as they are ladled into the tofu press. I'm willing to bet someone somewhere has started to ladle the soymilk curds into the press without something to catch the water. I bet given the right day; I might even do that myself.
We were able to add everything to the one tofu press. The instructions said the recipe made two batches, so we expected to have some curds leftover but realized the press holds two batches, and you can just cut the tofu in half when everything is done. We set a can on top of it to hold down the top and waited.
And that was it; the soy curds cooled down in the mixture, and the weight of the can be compressed the curds into tofu. It only took five years or so, but we did it.
We made tofu at home.
How we ended up eating it:
Fried with sesame seeds, scallions, toasted sesame seed oil and on top of fired rice (shiitakes, carrots, sweet onions, ginger, garlic)
and then we had fried tofu and vegetables (garlic, ginger, red pepper, sweet onion, broccoli, shiitakes, and scallions with just a a splash of toasted sesame oil, soy sauce and agave) on udon noodles,
The kit is so easy and this is some of the best tofu we have ever had. Recommended for anyone curious about making their own.
https://shop.culturesforhealth.com/products/mitoku-home-tofu-kit
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