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.
- 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.
* 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.
- Prepare a big bowl with water in it. When you take out the bubbles, clean your mesh ladle.
- 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.
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(I put 20 lbs on it, lol)
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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.
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Hana
하나, 맛있어 보인다.
ReplyDeleteIs this you, Jenna Park?
DeleteI am gonna make it next time. I am a fan of tofu. lol
ReplyDeleteYeah, let give it a try, and you will love it.
Delete