Black Wolfberry Tofu

Name: Black Wolfberry Tofu
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g soy; (Black) 50g Wolfberry; 12g Bittern; 4225ml Plain Water

by Xianger Kitchen

4.8 (1)

Favorite

2

Difficulty

Easy

Time

1h 30m

Serving

2

Every winter, people will think of nourishing the body, saying that medicine is not as good as food tonic. Arranging a reasonable and healthy diet every day is of great benefit to the body. Black wolfberry contains a lot of anthocyanins, and its nutritional value is quite rich. It can be directly soaked in water and mixed with soybeans to make black wolfberry tofu, which not only improves the nutritional value, but also greatly enhances the flavor.

Ingredients

600g Soy
(Black) 50g Wolfberry
12g Bittern
4225ml Plain Water

Black Wolfberry Tofu

1. Rinse the soybeans and add water to soak overnight and then rinse off

2. 12g bittern is dissolved in 75g water, 50 black wolfberry is added to 150ml water to soak

3. Add the soybeans into the soymilk machine 4 times, add water and grind it into soymilk by electricity

4. Pour it into a cloth bag to drain the bean dregs

5. Finally, pour the soaked black wolfberry with water, and press the soy milk function

6. Leaching residue

7. Stir well and skim the foam, boil it for 5 minutes and let it stand for 8 minutes

8. Then pick the tofu skin

9. Slowly add the salt brine, and observe the changes of the soy milk while stirring. It becomes a flocculent sediment, cover it and let stand for 20 minutes

10. Put the tofu cloth in the mold and put the tofu into the mold, and press it with a heavy object for 30 minutes (this amount can be pressed into 2 such pieces)

Tips:
1. Black wolfberry does not need to be soaked overnight, just soak 1 hour in advance;
2. When ordering brine, be sure to add it slowly to observe the changes in soy milk;
3. The bittern tofu is pressed for a shorter time and tastes more tender.