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
How to make Sofritas Tofu (Chipotle Copycat Recipe)
This vegan Chipotle copycat Sofritas Tofu is even better than the real thing! It's spicy, crispy, meaty, filling, and perfect for tacos, burritos/ burrito bowls, nachos, or just on its own.
FULL RECIPE:
3 SAUCY TOFU RECIPES | Easy Vegan Orange, Ginger Sesame, Sweet & Spicy Tofu + HOW TO COOK TOFU
GET THE FULL RECIPES:
???? orange tofu:
❤️ ginger sesame tofu:
(sorry no recipe for the sweet and spicy tofu on my blog ????)
???? MY COOKBOOK 'VEGAN ASIAN':
????????MORE TOFU RECIPES ON MY BLOG:
Hope you enjoy these 3 saucy tofu recipes that are so satisfying and flavourful! I love cooking with tofu because it absorbs flavour really well and is so versatile. I love these with some rice or noodles.
????OTHER TOFU RECIPES:
CRISPY TOFU KATSU -
STUFFED TOFU -
TOFU WRAPPED IN NORI -
Recipe timestamps:
2:53 Ginger Sesame Tofu
5:57 Orange Tofu
8:15 Sweet and Spicy Tofu
CRISPY TOFU BASE RECIPE
1 400g block extra firm tofu, pressed
For coating
2 tbsp cornstarch
1/2 tsp salt
Used for these recipes:
Corn starch:
Soy sauce:
Sesame oil:
Maple syrup:
Gochujang:
Rice vinegar:
Tomato ketchup:
Short-grain rice:
———————————————
#vegan #tofu #veganrecipes
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Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
Non-stick pan:
NutriBullet:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
One of the BEST ways to enjoy Tofu
#shorts #koreanfood #mukbang
Recipe:
570g tofu
4 tbsp corn or potato starch
5 tbsp teriyaki sauce
2 tbsp soy sauce
2 vinegar
1 tbsp cooking wine or mirin (optional)
4 tbsp water
1 scallion
1 green chili pepper
1 red chili pepper
1 small-sized onion
1 medium-sized carrot
2 garlic cloves
sesame seeds
1) Start by chopping the vegetables and cutting garlic into thin slices.
2) Pat dry tofu with a paper towel and cut them into small cubes.
3) Transfer the tofu cubes into a container and add starch. Close the lid and shake well.
4) Heat a frying pan over medium heat and cook the tofu cubes until golden brown. Set them aside.
5) Mix teriyaki sauce, soy sauce, vinegar, mirin, and water.
6) Stir-fry garlic and scallion first until fragrant. Add in the vegetables and stir-fry for 2-3 minutes.
7) Add in the sauce and bring to a boil. Once it starts to boil, turn off the heat and put the tofu cubes into the frying pan. Mix well.
8) Serve with rice and enjoy ❤️
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Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With
Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►►
Also featured in this video
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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to make Tofu (Easy)
This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method through a YouTube gardening channel called OAG. This is a very informative channel on gardening and some simple home cooking too.
How To Make Press Tofu
Ingredients
1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)
1 tsp Sea Salt with 1/2 cup of Warm Water
1 tsp Epsom Salt with 1 Cup of Warm Water
A Tofu Box
or
Stainless Steel Colander
Wet Cheese Cloth or Flour-Sack Cloth
Recipe adapted from OAG
Tofu | टोफू | Vegan Recipes | Sanjeev Kapoor Khazana
Skip on buying this VEGAN substitute from stores and instead make it at home, this recipe of Tofu is here to make your life a little easier.
For more information visit -
TOFU
Ingredients
1 cup soya beans
2 tbsps lemon juice
Method
1. Take soya beans in a large bowl. Add sufficient water and soak for 8-10 hours.
2. Drain the excess water and add sufficient warm water. Set aside for 30 minutes. Rub them in between your palms to remove the skin. Add 1½ cups water, the skin should be floating on top. Discard the skin and water.
3. Transfer into a blender jar and add 500ml water, blend till smooth. Add 500ml water and blend again till well combined.
4. Strain through 2-3 layers of muslin cloth into a large bowl. Squeeze to extract the soya milk.
5. Transfer the prepared milk into a pan and place it on heat. Let it come to a boil, reduce the heat and let it simmer for 2 minutes.
6. Switch the heat off, combine lemon juice and 2 tbsps water in a bowl, add this mixture into the pan while continuously mixing. Cover and set aside for 5-7 minutes.
7. Strain the prepared mixture using a muslin cloth and a strainer, squeeze the excess water.
8. Bring the sides of the muslin cloth in the centre and place a heavy object on top, set aside till it becomes firm. Refrigerate till set.
9. Cut and serve as required.
For more information visit -
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