Medium Tofu Recipe

The Picture is not medium tofu. I lost all of my pictures, so I used the old one. I will make medium tofu next time, and update later. hehehe

My mom usually buys tofu from the market, which is not too firm and soft. It is hard to describe how it tastes, but it is very delicious. However, it costs an arm and a leg. Hehehe. 

Of course, I tried to make it, and I succeeded. Muaha..muaha... I love to fry this tofu, and just serve it with rice and soy sauce. Let's give it a try whenever you want.

Click here to see the Extra firm 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 liter (4 cups) of warm water

8tsp vinegar

1/2 tsp 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
By a blender:

- 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

By Sunpentown Grinder. Click here to read my review about the grinder.

 

* Making tofu coagulator

- Pour 1 liter (4 cups) of warm water into a bowl.

- Pour 8 tsp of vinegar in the bowl.

- Put 1/2 tsp 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 soybean. (I got soy milk at this step. if you want, just take it out).

- Slowly pour the coagulator into the soy milk pot while stirring the soy milk gently. We don't use all the of coagulator in this recipe. Stop pouring the coagulator until we see the whey's separated with the soy curd.

Update pictures later.

- Cover the pot with the lid. Set it aside about 15-20 minutes. At this step, you can see the whey separate with the tofu.

* 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 10~15 mins. Don't set it too long with the medium tofu. Just set it until it is pressed into a whole peace.

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.

If you love extra firm tofu, click here to get the recipe.

Hana