HOW MAKE TOFU RECIPES

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.

Steps:

• Press water out of the tofu, and cut how you choose: triangles, cubes, slices or sticks.
• Mix marinade ingredients in a bowl; add tofu; marinate for at least 30 minutes.
• Preheat oven to 350 °F.
• Drain tofu and place pieces on a baking sheet. Foil on the baking sheet makes cleanup easy.
• Bake until the tofu is firm and lightly browned, about 30 minutes. Turn pieces once during baking.
• Refrigerate leftovers within 2 hours.