Homemade Tofu

Name: Homemade Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Dried soybeans; 500g water; 2g Glucose lactone

by Koeko

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Tofu is made by condensing and solidifying soy milk. It has a high calcium content and is also called "fitness tofu". It is peaceful in nature, has the effects of invigorating deficiency, moisturizing dryness, clearing lungs and resolving phlegm. Tofu also contains minerals and vitamins and has high nutritional value. Home-made tofu is actually very simple, that is, the boiling thick soy milk is directly washed into the dissolved lactone, and it is basically made after it is left. But the key to master [the concentration of soy milk is: dry soybeans: water = 1:8] can not be more dilute than this, just fine. Please see how to do it below. "

Ingredients

Homemade Tofu

1. Soaking: Soak the dried soybeans overnight, then wash the soybeans.

2. Refining: Soybeans and water are put into a food processor to grind into soy milk.

3. Sieve: Take a pot and sift the soy milk into the pot.

4. Put the dextrose lactone into the tofu container, and dissolve it in a spoon of cold boiling water.

5. Boil the milk: After the soy milk is boiled, turn down the heat and cook for 2 minutes (filter out the foam).

6. Pour the milk: After the soy milk is cooked, turn off the heat to cool (in theory, 80 to 90 degrees). But in fact, the boiled soy milk is poured directly into a container containing glucose lactone (pour it after 10 seconds in summer, and pour it directly in other seasons).

7. Set: Cover the lid and let the soy milk stand for fifteen minutes.

8. Open the lid and it has solidified, indicating that the tofu is ready.

Tips:
1. I use a cooking machine. If you have an automatic soymilk machine, it is really more convenient.

2. The key to master [the concentration of soy milk is: dry soybeans: water = 1:8], of course, the thicker the soy milk, the stronger the tofu.