Homemade Tofu

Name: Homemade Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Dried soybeans; 5000ml Shimizu; 50g White vinegar; 5g salt; 150ml Cool boiled water

by Beauty every day

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Tofu is a delicacy that we can often eat on our table for thousands of years. Tofu is nutritious and easy to digest. It is rich in plant protein. We usually go to the vegetable market to buy a piece of food. Few people make tofu at home. It’s not because of how mysterious it is to make tofu, but because the raw materials for tofu are bittern, gypsum, and gluconic acid lactone. The raw materials for these kinds of coagulated protein are not like oil, salt, sauce and vinegar, but there is a kind of condiment in our home kitchen. The common one that can be used to make tofu is white vinegar. The tofu made from it has a fine and moist texture and a hint of sweetness, and it is not difficult to make. I tried it several times and it was quite successful. Don't buy tofu and eat it

Ingredients

Homemade Tofu

1. The ingredients are ready, I made the beans overnight in advance

2. The soaked beans are ground into raw soy milk with a food processor and water

3. Pour the ground raw soy milk into a gauze bag to filter out the bean dregs

4. Filter the remaining bean dregs

5. After the filtered soy milk is boiled, remove the froth, and cook for 5 minutes on medium and low heat

6. 50 grams of white vinegar, 150 grams of cold boiled water, and a spoonful of salt to make tofu water for later use

7. After the soy milk is cooked, add a small pot of cold water to cool it to about 80-90 degrees

8. Use a spoon to scoop the adjusted tofu water into the soy milk and stir evenly

9. Those white flocs in the spoon are tofu, and the tofu is tofu.

10. Slowly the bean curd will grow more and more

11. Stop adding tofu water until all the bean curd turns into light yellow water, and boil it again.

12. Prepare a tofu mold with wet gauze and pour the bean curd into it. You can also use other tools that are visible at home.

13. Hold the bean curd tightly with gauze

14. Press on the lid

15. Then use a heavy object to press down for 20 minutes and the delicious tofu is ready.

16. The cooked tofu can be served cold and fried

17. The cut inside is very delicate

Tips:
Dried soybeans need to be soaked for more than 8 hours to grind the delicate soy milk. When adding tofu water, add it in a little bit slowly. A large area of tofu appears, and there is no need to add tofu water when there is clear water.