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Homemade Tofu Recipe | |
Japanese Vegetable | |
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Ingredients:
3 cups soybeans4 1/2 taspoons nigari( see note) 2 teaspoons fresh lemon juice
Directions:
Soak soybeans overnight; drain, and grind in a electric blender.Put in a large pot, add 2 parts water, and bring to a boil; reduce heat and simmer for 5 minutes. Pour liquid through 2 or 3 layers of cheesecloth or muslin. Gather up corners of the cloth to form a sack and squeeze the pulp to remove excess liquid. Spinkle nigari over the tofu liquid, and stir lightly. Within 20 minutes the tofu should begin to curdle. Line a bamboo strainer with a clean cotton cloth and spoon in the curdling tofu. Cover with another cloth and top with a wooden lid that rests untop of the upper cloth. Place a light weight ontop of the lid for pressure. After 1 hour add another wieght to increase pressure. Let stand for 1 hour more, then carefully transfer tofu to a basin of cold water for 30 minutes, Refrigerate to store. Note: To make nigari dampen 5 pounds of sea salt with cold water. Tie dampened sea salt in a cloth sack and hang over a bowl in a cool dark place. The liquid that drips from the sack is nigari( sea brine).
I hope this is what you wanted. Good luck.
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