HOW TO MAKE TOFU: HOMEMADE TOFU RECIPE & TIPS FOR MAKING TOFU
Provided by admin
Prep Time 0 minutes
Cook Time 1 hours
Number Of Ingredients 20
- 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.
BAKED TOFU RECIPE | ALLRECIPES
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
- Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
- Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
- Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.
Nutrition Facts : Calories 332.1 calories, CarbohydrateContent 23.2 g, FatContent 20.1 g, FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 3 g, SodiumContent 919.1 mg, SugarContent 16.2 g
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- After the processing, I recommend soak the tofu in cold water for at least half an hour so the texture can be more intense and by the way, possible to remove the extra sour or bitterness caused by the coagulants.
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