Homemade Tofu

Name: Homemade Tofu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g soy; Some brine

by Feifei 2005

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When I returned to my hometown, I brought a lot of soybeans from far away in Sichuan. I usually use them to make soy milk or tofu. Eat more soy products to supplement the plant protein that the human body needs every day. Most of the tofu sold in the market is made with plaster. It’s not pure and delicious. After eating the tofu made by myself, it tastes a lot worse. On weekends, I have time to make bean curd rice by myself. I pressed the remaining tofu and it became dry tofu, which I used to cook soup or roast. It is delicious to eat.

Ingredients

400g Soy
Some Brine

Homemade Tofu

1. Soak the soybeans in advance.

2. The beans are added to the cooking machine in batches.

3. Use a food processor to make soy milk.

4. Pour all the soy milk into a large pot.

5. After the soy milk is boiled, let it cool, the temperature is about 90 degrees.

6. Prepare the brine.

7. Use a spoon to add the brine little by little, slowly turning around the side of the pot to make.

8. Be patient, stop and observe as you click.

9. Seeing the soy milk began to clear.

10. Squeeze the surface of the tofu with a sieve to remove excess water.

11. Just wait until the water is almost dry.

12. Prepare the gauze bag, pour the tofu and water together, wrap it and put it in the basket, press a heavy object on it, and let the water drip dry. After removing the heavy object two hours later, tofu is formed.

13. Cut into the size you like, it's delicious for cooking or making soup, and the beans are full of aroma.

Tips:
1. Do not mix tofu residue in the soy milk, or the tofu will not taste delicate.
2. After the tofu is formed, use a special mold, if not, wrap it with gauze or a bag, and press the heavy object to make the tofu firm.