Homemade Tofu

3 comments

It might be banal, and I think most of you already know how to prepare tofu … BUT! For those who don’t know it or are looking for another version, this is mine!

If you don’t own that beautiful appliance that makes the soy milk in 20 minutes (please don’t buy ready made soy milk! 😛 there’s no satisfaction), it is important to have a big pot, to be able to produce a reasonable amount of tofu.
The ingredients listed below are “standard”, to be halved or doubled, depending on your needs and on the availability of pots 🙂 My pot for instance has a maximum capacity of 7 litres, and I had to do the whole procedure 4 times, as I had soaked a lot of soy beans!
A final note on ingredients, especially nigari. It’s not so hard to find, I found it in a herbalist’s shop (was the last one!), I paid € 1.49 for 100 grams, but they could also order it. Can be also found in pharmacies, as magnesium chloride, but it costs more than four times because it’s “pure.” This being the case, I don’t know whether it would be economically worth making it homemade (otherwise self production is always worth, for all the reasons that may come to mind! …). Therefore … search for  nigari 🙂

Ingredients:
1 kg of yellow soybean
10 liters of water
15 gr of nigari (magnesium chloride)

Method:
After having soaked soy beans for 12-24 hours, purée them in a food processor with a little hot water, to get a cream as homogeneous as possible.

Meanwhilem, heat the water in the pot. When it starts boiling, add the soya cream and bring it to a boil. Most likely a froth will come out on the surface, but don’t discard it!

With an eye always on the pot (there’s a risk of overflow…), when the mixture starts boiling, calculate 15-20 minutes.
With the aid of a sieve or a kitchen cloth, and, be careful, a pair of gloves, filter the mixture in another pot and put it on the heat again.

At this point, what’s in the pot is soy milk, what’s in the cloth is okara, which in this picture I put in a bowl.

Okara can be reused many ways (and on Veganblog there are lots of recipes!). I really like adding it to the bread dough for instance!
Coming back to soy milk … When it boils, stir it a bit, dissolve nigari in a bit of water, and pour it in the milk, very very slowly.
After a few seconds, tofu will start coming out.

Just pick it up with a strainer and place it in a perforated container. There are molds made on purpose, but are not essential; I borrowed one of those plastic molds used in dairies, but also the colander is fine (just line it with a linen or cotton cloth if holes are too big).
To let the excess of fluid flow out, tofu should be left under pressure for a hour (a plate with a pitcher full of water will be fine). Rinse tofu in water and keep it in the fridge for 4-5 days.
I had really prepared too much, so I put it in oil. I wiped it as much as possible, chopped into cubes, placed in jars and coated with olive oil and herbs (can be thyme, or basil, or garlic and red pepper, bay leaves, rosemary, whatever), closed well and sterilized in boiling water for about a hour (jars are to be placed in the pot with cold water, wrapped in a cloth, you start counting a hour when the water starts boiling).

So prepared, it can be stored perfectly up to six months. And the oil can then be reused for pasta, sauces, salads, etc

Chef: ValeM from VeganBlog

  1. ascanio 13 November 2010 at 11:26

    Well done! This is really interesting…maybe it’s too much of a work for me but maybe my girlfriend might be willing to try it! She already does home made seitan


  2. EleonoraNW3 13 November 2010 at 16:55

    Cool! I suppose that is the same as for the preparation of seitan…you would think that it takes ages, while it’s pretty easy. I could try it 🙂


  3. Loira 13 November 2010 at 18:43

    Is not banal, is fantastic!!!!



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