SOYBEAN TOFU RECIPES

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SOY-LIME ROASTED TOFU RECIPE | EATINGWELL



Soy-Lime Roasted Tofu Recipe | EatingWell image

Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them--perfect tofu every time.

Provided by Stacy Fraser

Categories     Healthy Tofu Recipes

Total Time 1 hours 35 minutes

Number Of Ingredients 4

2 (14 ounce) packages extra-firm, water-packed tofu, drained
? cup reduced-sodium soy sauce
? cup lime juice
6 tablespoons toasted sesame oil

Steps:

  • Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice and oil in a medium bowl or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
  • Preheat oven to 450 degrees F.
  • Remove the tofu from the marinade with a slotted spoon (discard marinade). Spread out on 2 large baking sheets, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.

Nutrition Facts : Calories 163.2 calories, CarbohydrateContent 2.2 g, FatContent 10.6 g, FiberContent 1.9 g, ProteinContent 19 g, SaturatedFatContent 2 g, SodiumContent 110.9 mg

HOW TO MAKE TOFU AT HOME | CHINA SICHUAN FOOD



How to Make Tofu at Home | China Sichuan Food image

How to make tofu with super easy ingredient, soy beans, water and rice vinegar

Provided by Elaine

Categories     Ingredient

Prep Time 240 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 4

3 cups soy beans ( , clean and pre-soaked with water until soft)
5 L water ( , for blending the soy beans and washing the pulp )
3 tbsp. rice vinegar ( , or juice from 3 lemons )
1 cup water

Steps:

  • Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth. I blend the soy beans by three batches, each time with 1L water for blending and another 500 to 700ml to wash the pulp.
  • Place a gauze on a strainer and then strain the soy milk. When the pulp is almost dry, add more water and wash the pulp. Squeeze the gauze bag forcefully to make sure all the liquid is squeezed.
  • Bring the soy milk to a boil. Watch carefully since it overflows easily. Stir from time to time to avoid a burnt bottom(recommend simmer for 15 minutes for the consideration of trypsin inhibitor). Skin off the bubbles on the surface. Remove from heat and rest for 2 to 3 minutes until the temperature drops around 80 degree C to 90 degree C. Stir from time to time during the heating to avoid sticky bottom.
  • Whisk 3 tablespoons of rice vinegar or 3 lemon juice with 1 cup of water.
  • Use a small spoon and gently stir the acid mixture in. You can watch the video for the details until all of the tofu protein is firmed (the liquid above becomes clear). You don’t need to use all of the vinegar mixture. Once the liquid is clear, stop the step.
  • Transfer to a shaping tool, you can use a rectangle strainer. Press with a weight. Set aside for 15 minutes for softer version or 30 minutes for firm version.
  • 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.

Nutrition Facts : Calories 150 kcal, CarbohydrateContent 9 g, ProteinContent 14 g, FatContent 8 g, SaturatedFatContent 1 g, SodiumContent 248 mg, FiberContent 5 g, SugarContent 3 g, ServingSize 1 serving

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SOY-LIME ROASTED TOFU RECIPE | EATINGWELL
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