Homemade Internal Fat Tofu

Homemade Internal Fat Tofu

1. Soak dried soybeans in water overnight (4 hours in summer, 10 hours in winter

2. Add 2000 grams of water and use a mixer to make a slurry

3. Padded gauze cloth in the basin to filter the okara

4. Squeeze the soy milk hard

5. 4 grams of internal fat plus 25 grams of warm water to dissolve for later use

6. Put a little water in the pot and bring to a boil, pour in the soy milk and boil it thoroughly, stirring continuously in the middle, and skimming the surface foam

7. Let the boiled soy milk dry for 3-5 minutes, and cool to 80-90 degrees

8. Peel off the oily skin on the surface of the soybean milk, pour in the internal fat, stir quickly for a few times, and cover the pot for 15 minutes

9. After 15 minutes, the soy milk has condensed into a tofu brain shape

10. Break it with a spoon, the more broken the better

11. Put wet gauze in the mold and pour tofu

12. Wrap it and press heavy objects on it for 20-30 minutes

Tips:

The duration of the suppression determines the tenderness of the tofu