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Homemade Tofu (recipe No. 4 For People Living Abroad) Recipe

Homemade Tofu (Recipe No. 4 for People Living Abroad) Recipe
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Prepare the ingredients before making Homemade Tofu (Recipe No. 4 for People Living Abroad) in your home. Then, follow these steps below to serve Homemade Tofu (Recipe No. 4 for People Living Abroad) for your family or friends.

Ingredients: Homemade Tofu (Recipe No. 4 for People Living Abroad)

  • 1500 ml Pure soy milk
  • 1 tbsp Liquid nigari
  • 3 tbsp Water

How to Make Homemade Tofu (Recipe No. 4 for People Living Abroad)

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Homemade Tofu (Recipe No. 4 for People Living Abroad) in your home by yourself.

    Step 1
  • They are the things you need to make tofu. I use plastic containers made by Ziploc. I poked small holes in them and cut the lids smaller than the openings of containers so they could fit inside.
  • Step 2
  • Cut a cheese cloth or muslin into long strips big enough to cover the bottom and sides of the containers. You need 4. You can use a sieve and a handkerchief if you want.
  • Step 3
  • Note: I make 2 blocks of thin tofu. If you want to make a thick one, use one container and 2 pieces of cloth.
  • Step 4
  • Mix the nigari and water.
  • Step 5
  • Moisten the cloths and line the containers tightly, overlapping 2 cloths crosswise.
  • Step 6
  • Warm the soy milk in a pan to 170°F/75°C. If you don't have a thermometer, just bring to the boil and continue to warm for 3 to 5 minutes.
  • Step 7
  • When you put your finger in the heated milk, it'll be very hot and you'll want to pull out your finger immediately. This is around 170°F/75°C.
  • Step 8
  • Divide the nigari into 3 portions and drizzle into the pot gradually. Stir very gently and constantly, like you're moving the mixture towards the middle of the pan.
  • Step 9
  • Note: Do not add the nigari in one go. Add it little by little. Stir gently or it will not set.
  • Step 10
  • In this photo, it might be hard to see but the mixture has started to separate. You will have translucent liquid and softly-set tofu.
  • Step 11
  • If the mixture doesn't separate, add more nigari or increase the heat a little.
  • Step 12
  • Note: Too much nigari and heat will result in hard tofu.
  • Step 13
  • When the separation is finished, ladle the set tofu with a slotted spoon into the prepared container.
  • Step 14
  • If you divide the tofu into two, you will thinner tofu with a thickness of 2 cm. If you want to have thicker tofu, just use one container.
  • Step 15
  • Cover the tofu with the excess cloths hanging over the sides of containers. Cover with the lid and put a weight over the tofu. I used beer cans in this photo. You can use a glass of water instead.
  • Step 16
  • Leave to stand for 10 to 15 minutes, adjusting the weight and time to obtain the firmness of tofu that is to your liking. 15 minutes is how I like mine.
  • Step 17
  • Remove the weight and peel off the cloth to check the firmness. Or you can taste with a little bit of tofu.
  • Step 18
  • Cover a big bowl with water and place the tofu set in containers. Remove the containers in water.
  • Step 19
  • Remove the cloths from the tofu and soak in water for a while to remove bitterness of nigari. Handle with care because it is fragile.
  • Step 20
  • This is the tofu that you'll end up with! It doesn't look perfect, but it's still just as tasty as anything you can get in Japanese grocery stores. If you use colanders instead of plastic containers, you will have zaru (colander) tofu.
  • Step 21
  • I made chilled tofu (Hiya-yakko). Weigh it down with a can of beer for 15 minutes, and you will have very soft-set tofu. If you use this soft tofu for cooking, it might be too hard to handle.
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