HOW DO YOU MAKE TOFU RECIPES

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HOW TO MAKE TOFU: HOMEMADE TOFU RECIPE & TIPS FOR MAKING TOFU



How To Make Tofu: Homemade Tofu Recipe & Tips For Making Tofu image

Provided by admin

Prep Time 0 minutes

Cook Time 1 hours

Number Of Ingredients 20

2 quarts
soy milk
Coagulant (choose one of the following)
2 tsp.
Terra Alba aka Gypsum (Calcium Sulphate) OR
1 tsp.
Nigari Flakes (Magnesium Chloride) OR
1/2 tsp.
Liquid Nigari (Magnesium Chloride)

Steps:

  • Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.
  • If you are making soy milk using a soy milk maker, there is no need to boil the milk again.
  • Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!
  • Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
  • While the mixture sits, small white curds will separate from amber colored liquid.
  • Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.
  • If you don't plan to consume the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.

CRISPY FRIED TOFU RECIPE | ALLRECIPES



Crispy Fried Tofu Recipe | Allrecipes image

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Provided by Sarah Dipity

Categories     Appetizers and Snacks

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 12 ounces

Number Of Ingredients 3

1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying

Steps:

  • Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
  • Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
  • Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
  • Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
  • Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Nutrition Facts : Calories 161.1 calories, CarbohydrateContent 1.6 g, FatContent 15 g, FiberContent 0.3 g, ProteinContent 6.8 g, SaturatedFatContent 2 g, SodiumContent 296.6 mg, SugarContent 0.3 g

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