Extra Firm Tofu Recipe (using salt and vinegar)

After I tried many kinds of coagulators, I finally love to use salt and vinegar as the coagulator. They are cheap, and I can find them in the kitchen. Muaha...muaha. Here is my Extra Firm Tofu Recipe. The tofu of this recipe is very firm. 

Let's give it a try whenever you want.

Click here to see the medium tofu recipe. 

Click here to see how to fry (bake) tofu without using oil.

Beans

1 lbs soybean

4~5 litters water (making soy milk)

Coagulator

1 cup of water

3/8 cup vinegar (1/8+1/8+1/8 cup or 6 tbs)

1/8 cup salt

* Prepare the beans

- Take out the bad beans. 

- Wash the beans several times until the water is clear.

- Soak the beans overnight with 1 gallon of water. (They will be absorbent water a lot).

* Prepare things to do

- Rinse and drain the beans. 

- Place fabric bag into the pot. To filter soy milk. 

- Prepare blender, water, soaked beans. Set them aside.

* Make soy milk: use 4-5 liter of water

- Put a cup of the bean into the blender.

- Pour a little of the water in it. Water just reach almost up to them. Do not pour much because it is hard to blend the beans.

- Squeeze the fabric bags until the milk comes out.

- Pour milk into the other pot.

- Pour water in, and continue to knead.

- When finish and take out the bubbles

* Making tofu coagulator

- Pour 1 cup of water into a bowl.

- Pour 3/8 cup of vinegar in the bowl.

- Put 1/8 cup of salt in the bowl.

- Stir well until the salt is dissolved.

* Making tofu

- Prepare a big bowl with water in it. When you take out the bubbles, clean your mesh ladle.

- Cook the soy milk with high heat for 7 minutes.
- Stir the milk with a wooden spatula, do not stop. Milk will be burnt in the bottom. Taking out the bubbles if any.

-Turn the heat into medium heat, and continue to stir. 10 mins

- When the milk boiled, continue to stir about 10 mins. Preventing poison in the soybean. (I got soy milk at this step. if you want, just take it out).

- Quickly pour the coagulator into the soy milk pot. 

- Use the wooden spatula to stir the liquid one time.

- Cover the pot with the lid. Set it aside about 15-20 minutes.

* Prepare tofu mold

* Molding tofu

- Ladle out the whey, and pour the rest of tofu into the mold.

- Shape the fabric.

- Put 10 lbs weigh on the mold. 

(I put 20 lbs on it, lol)

- Set it aside 20 mins.

The longer you set it aside, the more firm you get.

The more weight you put on, the more firm you get.

- Tada, done

* The way I keep my tofu

- Place the tofu in a container.

- Pour water in it to reach almost up to the tofu.

- Keep them in the fridge. 

- Change water every day. 

- You can keep your tofu a month.

Hana