How To Make Tofu

* Exported from MasterCook *

HOW TO MAKE TOFU

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Daizu (soybeans)
1/2 ts Nigari (coagulant)

Utensils: 1. A square box (a plastic tofu container
with holes poked : through the bottom will do). Line
the container with a piece : of gauze about four times
the size of the box.
2. Wooden long-handled spoon.
3. Two-foot-square cotton cloth for straining the
"milk" from : the mash.
4. Blender
5. Large strainer
6. Large mixing bowl
7. Large cooking pot

a. Soak the soybeans in three times the amount of
water overnight. The
beans should triple in size. b. When soft, drain off
the water through a strainer, and pulverize in a
blender on high speed for 3 to 4 minutes, until
beans are completely
pulverized. c. Add 8 ounces of this mixture to 4
quarts boiling water. d. Reduce the heat to medium and
cook for 15 minutes, stirring
constantly. When it starts to boil up again, do not
turn down the
heat but add 2 or 3 drops of vegetable oil - this
will keep it from
boiling over. Continue to cook another 7-10
minutes. e. Place a wire mesh strainer lined with
cotton cloth in another bowl and
pour d. slowly through the lined strainer. f. This
separates the soybean milk from the mash. Pick up the
corners of
the cloth and gather and twist tight. The mixture
is still hot, so
using the long-handled spoon, force the remaining
liquid into the bowl
by pressing repeatedly on the twisted cloth. Be
careful to keep a
tight hold on the ends of the cloth gathered in your
hand as you twist
and push with the spoon. If you drop a corner, very
hot liquid can
spill on you and the okara (soybean mash) will
escape.
(The leftover mash is called "okara". The soybean
milk is called
"tonyu" and can be refrigerated and drunk for a few
days if you wish). g. Place the tonyu in a large
cooking pot and keep at about 140 F over
low heat. In a separate bowl, mix 5 times the
amount of water as the
tonyu with a two-finger pinch of nigari until
dissolved. Slowly add
1/2 to the tonyu, stirring constantly. h. After 5
minutes, add the other half of the nigari and water
slowly and
stir. Cover and reduce to lowest possible heat and
let simmer for
about 15 minutes as the mixture begins to coagulate.
i. After coagulation, scoop the coagulated tofu out
with your wooden
spoon and evenly fill you lined container. Wrap the
gauze over the
top and let the container sit for 5 minutes to allow
extra liquid to
drain. j. Immerse the container in a large mixing
bowl filled with cold water,
turn it over, gently pull off the container, and
remove the gauze.

Making tofu can be an interesting challange, but be
careful not to burn yourself. The price of soybeans
and nigari is negligible, but making tofu does take
time and is painstaking. This process has been done
by hand for centuries, beginning early each morning.
Only someone who has made their own tofu knows how
delicious the rewards can be.

Source: The Folk Art of Japanese Country Cooking by
Gaku Homma.



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