Homemade Tofu

Homemade Tofu

1. 500g of dried soybeans, pick out the bad beans, wash and soak the hair, this is the soybeans I soaked all night

2. Then the soaked soybeans were made into soy milk with a food processor, I made a big pot of soy milk

3. Then add 2500g of 20 degrees warm water to the beaten soy milk

4. Stir the soy milk evenly

5. Prepare a bag for filtering the bean dregs. I sew it with two layers of gauze, one layer is a bit thin

6. Sit in a small basin under the gauze and scoop into soy milk

7. Lift the bag and strain out the soy milk

8. Squeeze out the remaining soy milk by hand

9. This is all the soy milk filtered out, there is a big pot

10. The filtered tofu residue can be made into pasta or into vegetables

11. Bring the soy milk to the boil on low heat

12. When the soy milk cools to 80 degrees, you can order tofu

13. Pour the salted bittern into the soy milk in a little circle, then the soy milk becomes a bit sticky

14. Order the tofu slowly, until the tofu appears the size of a corn kernel and the tofu water appears at the same time, then there is no need to stir it anymore.

15. Cover, stay still. According to the instructions, it is still for half an hour. I didn’t wait that long. I pressed tofu in about ten minutes

16. Prepare the mold, and wash the tofu cloth with tofu water so that it won’t stick to the tofu

17. Scoop the tofu into the mold, and use a spoon to press and shape it slightly

18. Close the lid

19. I pressed it with a heavy object, and I pressed it for about an hour

20. Tofu is ready

Tips:

Tips



Bittern is prepared at a ratio of 8%



Soymilk should be boiled on a low heat, and it will be easy to stick to the pot if the heat is big.



When ordering tofu, the action should be slow, until the corn grain size appears and the tofu water tofu appears at the same time.