How To make How To Make Tofu
Ingredients
2
cup
daizu (soybeans)
1/2
teaspoon
nigari (coagulant)
Directions:
Utensils:
1. A square box (a plastic tofu container with holes poked through the bottom will do). Line the container with a piece of gauze about four times the size of the box.
2. Wooden long-handled spoon.
3. Two-foot-square cotton cloth for straining the "milk" from the mash.
4. Blender
5. Large strainer
6. Large mixing bowl
7. Large cooking pot
- Soak the soybeans in three times the amount of water overnight. The beans should triple in size.
- When soft, drain off the water through a strainer, and pulverize in a blender on high speed for 3 to 4 minutes, until beans are completely pulverized.
- Add 8 ounces of this mixture to 4 quarts boiling water.
- Reduce the heat to medium and cook for 15 minutes, stirring constantly. When it starts to boil up again, do not turn down the heat but add 2 or 3 drops of vegetable oil - this will keep it from boiling over. Continue to cook another 7-10 minutes.
- Place a wire mesh strainer lined with cotton cloth in another bowl and pour slowly through the lined strainer. This separates the soybean milk from the mash. Pick up the corners of the cloth and gather and twist tight. The mixture is still hot, so using the long-handled spoon, force the remaining liquid into the bowl by pressing repeatedly on the twisted cloth. Be careful to keep a tight hold on the ends of the cloth gathered in your hand as you twist and push with the spoon. If you drop a corner, very hot liquid can spill on you and the okara (soybean mash) will escape. (The leftover mash is called "okara". The soybean milk is called "tonyu" and can be refrigerated and drunk for a few days if you wish).
- Place the tonyu in a large cooking pot and keep at about 140 degree F over low heat. In a separate bowl, mix 5 times the amount of water as the tonyu with a two-finger pinch of nigari until dissolved. Slowly add 1/2 to the tonyu, stirring constantly.
- After 5 minutes, add the other half of the nigari and water slowly and stir. Cover and reduce to lowest possible heat and let simmer for about 15 minutes as the mixture begins to coagulate.
- After coagulation, scoop the coagulated tofu out with your wooden spoon and evenly fill you lined container. Wrap the gauze over the top and let the container sit for 5 minutes to allow extra liquid to drain.
- Immerse the container in a large mixing bowl filled with cold water, turn it over, gently pull off the container, and remove the gauze.
Making tofu can be an interesting challange, but be careful not to burn yourself. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made their own tofu knows how delicious the rewards can be.
How To make How To Make Tofu's Videos
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Tofu Stir Fry (30 min dinner idea)
Get the Recipe:
⭐️ Here's an easy and versatile 30-minute tofu stir fry with your favorite veggies and a tasty sauce that makes it better than a takeaway.
Serve this quick Asian-inspired meal with noodles or rice as a weeknight dinner or wholesome lunch idea.
⭐️ Ingredients
14 - 16 ounces tofu firm or extra-firm
1 bell pepper yellow or red
6 mushrooms white or brown
1 - 1½ cups broccoli cut in small florets
2½ tablespoons canola oil or sunflower oil
3 scallions
3 cloves garlic grated
2 teaspoons ginger grated
¼ teaspoon red pepper flakes
½ teaspoon salt
Stir fry sauce
⅓ cup soy sauce we use reduced-sodium
2 tablespoons vinegar rice, white, or apple cider
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
Metric:
450 grams tofu firm or extra-firm
1 bell pepper yellow or red
6 mushrooms white or brown
120 grams broccoli cut in small florets
40 grams canola oil or sunflower oil
3 scallions
3 cloves garlic grated
2 teaspoons ginger grated
¼ teaspoon red pepper flakes
½ teaspoon salt
Stir fry sauce
80 grams soy sauce we use reduced-sodium
30 grams vinegar rice, white, or apple cider
15 grams sugar
12 grams sesame oil
8 grams cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Homemade Tofu
How to make tofu from soy beans with a very common and easy to find ingredient -- rice vinegar or fresh lemon juice. That's the acid solution.
Correction: recommend simmer the soy milk for 15 minutes if you have considerations for trypsin inhibitor.
There are several commonly used coagulants in Chinese cuisine. The first group is salt coagulants (盐卤) including gypsum (石膏粉) and Nigari salts (In Sichuan cuisine we call this 胆巴). And the second group is Acid coagulants including GDL (葡萄糖内脂), mainly for super tender tofu and tofu pudding. But regular acid including rice vinegar or even lemon juice can help the soy milk becoming solid too. I demonstrate about how to make tofu with rice vinegar in this video. But other coagulants works too.
Tips and printable recipe
Ideas for delicious tofu dish
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RESTAURANT STYLE TOFU RECIPE INDIAN STYLE | Vegan Tofu Recipe | Soya Paneer Masala
Restaurant Style Tofu Recipe Indian Style - Vegan Tofu Masala Recipe - Soya Paneer Masala
If you do not like tofu then this tofu recipe will change your mind as it is bursting with flavor and extremely delicious. It is usually followed using cottage cheese which is known as paneer in India but it tastes equally delicious with tofu.
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Ingredients required for making this Indian style tofu recipe- Serves 6
For marinating the tofu - Use a non stick pan to fry your tofu.
* Extra firm or firm tofu - 1 lb /454 gm
* garbanzo bean (chickpea) flour/besan - 1 teaspoon
* Kashmiri red chili powder / red chili powder/ paprika - 1/2 teaspoon
* Turmeric powder - 1/4th teaspoon
* Salt - as per taste
For the gravy -
* Onion - 205 gm/7oz/ 1 large or 2 medium/ 1 & 1/4th of a cup finely chopped
* Ginger - 2 inch by 2 inch / 48 gm/1.7 oz
* Garlic - 32 gm/1 oz/ 10 large cloves
* garbanzo bean(chickpea) flour - 1 tablespoon
* Cinnamon stick - 1 inch stick
* green cardamom (elaichi) - 2
* Dry bay leaf - 1
* Kashmiri Red Chili powder / paprika - 1 teaspoon. You can even use 1/2 teaspoon red chili powder or cayenne pepper instead. If you are new to Indian spices then please use less of Kashmiri red chili powder to start with. You can always add later.
* Curry Powder - 2 heaped teaspoons. Here is my recipe for curry powder if you want to make your own -
You can adjust the proportions of dry spices according to your preference.
* Canned crushed tomato - 1/2 cup. You can even use fresh tomatoes. Grate it and discard the skin or you can puree it in your blender. You need 1/2 cup of pureed tomato.
Alternatives to tomato - If you have any concerns in using tomatoes you can take a tablespoon of tamarind (imli), soak it in hot water and then squeeze out the pulp and use it. You can even use a teaspoon of tamarind concentrate. You can even puree red bell peppers in your blender. The taste will be bit altered in that case but you will get that red color. Or you can just increase the quantity of onions and sprinkle some lemon juice at the very end of cooking. If you are not on a vegan diet then you can use 2 tablespoons of plain unflavored yogurt in place of tomatoes.
* Coconut Milk (canned)= 10 tablespoons . If you are not on a vegan diet and not a fan of coconut milk, you can use 2 tablespoons of plain unflavored yogurt (curd) or few tablespoons of cooking cream.
* Salt - to taste
* Sugar - 1 teaspoon (optional)
* Oil - 3 tablespoons
* Butter - 1 tablespoon
Serve this tofu masala with hot steamed rice or roti or naan or pita bread.
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My Email - bumbicurry@gmail.com
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#tofurecipes #tofurecipesindianstyle
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Copyright © This video is developed and first published on Jan 31 2020 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your video if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
How To Make Tofu (with just soymilk, lemon and water!) | DIY
*NEW* SILKEN TOFU ▶️ : Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don't worry, it doesn't taste like lemons at all. You don't need anything special other than cheesecloth.
PRINTABLE RECIPE:
-- LOOKING FOR SILKEN TOFU? --
This tutorial makes regular tofu. For silken tofu, also known as smooth tofu, click here:
Printable recipe for silken tofu:
-- LOOKING FOR SOY-FREE TOFU? --
Check out this tutorial for soy-free tofu:
---------------------------------------------------
Store bought soymilk usually contains a bunch of additives so you won't want to use that for this recipe. These additives can affect the PH of the milk and prevent coagulation. Use homemade soymilk or possibly brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video:
*DIY TOFU RECIPE*
Makes about one 8.5oz block (250g)
*INGREDIENTS*
5 cups plain HOMEMADE soy milk (use my original recipe, not the 2.0 version)
1/2 cup water
1 1/2 tablespoons lemon juice (must be SOUR! don't use sweet lemons)
*DIRECTIONS*
HEAT AND COAGULATE
Combine the water and lemon juice.
Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom. If you don't have a thermometer, you can bring it just to a boil, then remove from heat and stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula.
Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop.
Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently.
After a minute, the soymilk should start to separate and curds will begin to form. Stop stirring as soon as you see curds forming and cover the pot with a lid.
Let sit for 15 minutes.
Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The liquid should be clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice to the milky liquid and stir gently.
TROUBLESHOOTING
If your soy milk has not completely coagulated and you already tried adding a few more drops of lemon juice, you may need to heat up your soy milk again. Avoiding to heat up too quickly, use medium heat and get it back up to 160°F. Then turn off the heat, cover and it should finish coagulating. If that doesn't work, the problem may be your soy milk is not properly made for tofu-making.
FORM THE SOY CURDS INTO TOFU
Prepare a colander or sieve lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
Scoop some soy curds with your slotted spoon or similar ladle and let excess water drain away before transferring to the cheesecloth.
Carefully pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water. *Wait a few minutes if the bundle is too hot to handle**
Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
With the curds securely wrapped in the cheesecloth, place a couple pounds of weight on top. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device.
Let sit for 15 to 30 minutes (longer time for firmer tofu)
Place the wrapped tofu in a bowl of ice-cold water. This will help the tofu firm up further. After a few minutes, you can unwrap the tofu. Then let it sit in the water until completely chilled through. Afterwards, it's ready to use!
STORAGE
Store fresh tofu in cold water, cover with a lid and refrigerate. Use as soon as possible; store for up to 5 days.
If you're storing in the freezer, you don't need to keep it swimming in water. Just put in a freezer bag, squeeze out excess air and freeze. The texture will change to more spongy. Keep for up to 2 months.
OKARA SEA BURGERS
Save the soy milk pulp and make these:
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HOW TO COOK TOFU | crispy baked tofu recipe
Learn how to cook crispy baked tofu in three delicious ways. The base of this tofu recipe is made up of low-sodium tamari, avocado oil, salt, pepper, garlic powder, and cornstarch.
I'll also show you how to make baked buffalo tofu, bbq tofu and teriyaki tofu bites using this one base recipe.
Crispy Baked Tofu:
RECIPES MENTIONED:
Chopped BBQ Tofu Salad:
Blue Cheese Dressing:
DIY BBQ Sauce:
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