Home Made Tofu, vinegar recipe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Home Made Tofu, vinegar recipe calories by ingredient
Introduction
Many people who don't have time will buy tofu as it is a cheap item. I do my home made tofu because I like it fresh and I know the process and exactly what is in it. Many people who don't have time will buy tofu as it is a cheap item. I do my home made tofu because I like it fresh and I know the process and exactly what is in it.Number of Servings: 4
Ingredients
-
- 3 cups of Dried Soy Bean
- 14 cups of clean water
- 2-3 tablespoon of white vinegar
Tips
- Create your own tofu mold, by using any container that have a hole such as A potato ricer which is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes. Then press it with a heavy material (I used clean river rock/or a bowl of water) If you want your tofu in a square shape, you can make a small hole in a aluminum foil baking loaf pan and fill with the other pan (without hole) to press tofu.
-2 big pot required for tofu at least it can contain water for 20 cups.
- you will need any kind of very fine screen strainer
- you can use lemon juice for more fresh product but you will get a small curds form soft tofu instate.
Directions
Directions
Step 1: Beans Paste total time – 5 min.
1. Clean and soak dried soy beans ahead in the big container with cold water. Fill the water over bean around 1 inch, and let set over night or at least 6-12 hours at room temperature. You will get 7-8 cups after soak the beans. Drain the bean when you are ready to make a beans paste.
2. Boiling process, prepare 12 cups of water into the big pot at the high heat.
3. Grinding beans. In the food processor or blender, add around 3-4 cups of bean with 1 cup of water. Run for 3-4 minutes with a few pauses to stir and clean inside of the blender. In this step you will get an uncooked soy bean paste. Scoop the bean paste in a big bowl and set aside. Repeat again at the same portion until all beans are processed.
Step 2: Soy Milk total time – 20 min.
4. While waiting for water in step 2 to boil, we will get ready the following items. Line up tofu mold (see the tips for tofu mold, in the picture tofu made from potato ricer mold) with cheese cloths leave the cloth hanging out over the sides. Place a screen strainer over a big pot/bowl to strain soy milk and set aside for future steps.
5. When water in the pot from step 2 is boiling, add all the soy paste from the blending process into the boiling water. "Caution" to prevent boil over, keep stirring pot to prevent foam from going over the pot. Cook the paste and stirring frequently for 10-12 min. You can move the pot away from the heat just second or scoop a little bit foam out to avoid the foam go over the pot if needed. Cook the paste until boiling is reached for a minimum of 3 minutes to help sterilize. Remove the pot from the heat.
6. Straining out soy milk. Using a ladle pour boiling mixture into the screen strainer to separate solids from the soy milk. It may be necessary to press and stir screen with the ladle to aid the process. Discard the remains in the strainer. At this point you have soy milk about 11-12 cups to drink or to further process into tofu.
Step 3: Tofu total time – 20 min.
7. To curdle the milk into tofu. Bring the soy bean milk pot back to the stove and make sure that the temperature will reach to at least 165 degree F for a minute.
8. Remove the milk pot from the heat; slowly add 2-3 table spoons of vinegar one at the time while gently stirring the milk.
9. Wait about 5 minute to let the soy milk form into curds and waste liquid. You will see the curds fall to the bottom of the pot.
10. Pour or scoop out the curds into the cheese cloth lined mold in aluminum foil pan with hole in it. Let the waste liquid drain, it will work best in this process over the sink as the water can go right to the drain.
11. Fold both side of the cheese cloth over the top of the curds. Fill a 2nd foil pan with water and press it over the top of the 1st. foil pan mold to further press out waste water. The waste water will stop running in between 5-8 minute. You will get 1-2 inch thick of block tofu at the end.
12. Remove the block of tofu gently from the mold and the cheese cloth put into a storage container then add clean water over the top, close the lid then keep in refrigerator for up to 7 days. You can store up to 14 days if you change with fresh water more frequently.
Serving Size: makes 1 lb blocks of Tofu
Step 1: Beans Paste total time – 5 min.
1. Clean and soak dried soy beans ahead in the big container with cold water. Fill the water over bean around 1 inch, and let set over night or at least 6-12 hours at room temperature. You will get 7-8 cups after soak the beans. Drain the bean when you are ready to make a beans paste.
2. Boiling process, prepare 12 cups of water into the big pot at the high heat.
3. Grinding beans. In the food processor or blender, add around 3-4 cups of bean with 1 cup of water. Run for 3-4 minutes with a few pauses to stir and clean inside of the blender. In this step you will get an uncooked soy bean paste. Scoop the bean paste in a big bowl and set aside. Repeat again at the same portion until all beans are processed.
Step 2: Soy Milk total time – 20 min.
4. While waiting for water in step 2 to boil, we will get ready the following items. Line up tofu mold (see the tips for tofu mold, in the picture tofu made from potato ricer mold) with cheese cloths leave the cloth hanging out over the sides. Place a screen strainer over a big pot/bowl to strain soy milk and set aside for future steps.
5. When water in the pot from step 2 is boiling, add all the soy paste from the blending process into the boiling water. "Caution" to prevent boil over, keep stirring pot to prevent foam from going over the pot. Cook the paste and stirring frequently for 10-12 min. You can move the pot away from the heat just second or scoop a little bit foam out to avoid the foam go over the pot if needed. Cook the paste until boiling is reached for a minimum of 3 minutes to help sterilize. Remove the pot from the heat.
6. Straining out soy milk. Using a ladle pour boiling mixture into the screen strainer to separate solids from the soy milk. It may be necessary to press and stir screen with the ladle to aid the process. Discard the remains in the strainer. At this point you have soy milk about 11-12 cups to drink or to further process into tofu.
Step 3: Tofu total time – 20 min.
7. To curdle the milk into tofu. Bring the soy bean milk pot back to the stove and make sure that the temperature will reach to at least 165 degree F for a minute.
8. Remove the milk pot from the heat; slowly add 2-3 table spoons of vinegar one at the time while gently stirring the milk.
9. Wait about 5 minute to let the soy milk form into curds and waste liquid. You will see the curds fall to the bottom of the pot.
10. Pour or scoop out the curds into the cheese cloth lined mold in aluminum foil pan with hole in it. Let the waste liquid drain, it will work best in this process over the sink as the water can go right to the drain.
11. Fold both side of the cheese cloth over the top of the curds. Fill a 2nd foil pan with water and press it over the top of the 1st. foil pan mold to further press out waste water. The waste water will stop running in between 5-8 minute. You will get 1-2 inch thick of block tofu at the end.
12. Remove the block of tofu gently from the mold and the cheese cloth put into a storage container then add clean water over the top, close the lid then keep in refrigerator for up to 7 days. You can store up to 14 days if you change with fresh water more frequently.
Serving Size: makes 1 lb blocks of Tofu