Many people believe that homemade tofu is a difficult task. However, it is actually quite easy to make and many have had successful results on their first attempt. Traditionally, tofu is made using soybeans and gypsum. In recent years, some people have started using gelatin instead of gypsum to make tofu for their families. The resulting tofu is just as delicious as when made with gypsum.
(Photo: Internet)
Nowadays, if you don’t have gelatin, you can use a common household seasoning – vinegar. It may sound strange, but it works. Simply add a little vinegar to soy milk and you can make tofu. Culinary editor Rebecca Morris showcased this method in the America’s Test Kitchen program. Many people doubted its success, but the tofu made with vinegar turned out to be extremely delicious, just like tofu made with gypsum.
If you want to make tofu at home without using gypsum, try the following recipe:
Ingredients:
- 600g of soybeans
- 3 liters of clean water
- 2 to 3 tablespoons of white vinegar
Instructions:
- Soak the soybeans overnight.
- The next morning, drain the soybeans and grind them with 200ml of water until smooth.
- Boil 2.8 liters of water, then add the ground soybeans mixture and stir well. Cook for about 10 minutes, stirring with your hand.
- Strain the soy milk through a thin cloth to separate the milk from the residue.
- Cook the soy milk once again at a temperature of about 70 degrees Celsius.
- Remove the pot from the stove and slowly add 2 to 3 tablespoons of vinegar to the soy milk. Stir well and let it sit for about 20 minutes. The soy milk will start to precipitate, which is normal.
- Using a mesh strainer, transfer the precipitated soybeans from the pot to a tofu mold lined with cloth. The tofu mold should have a hole at the bottom for water drainage.
- Fold the cloth, gently press it with your hand, and cover the lid. Leave it for 50 minutes if you want firm tofu, or 20 minutes for soft tofu.
- Finally, remove the tofu from the mold and place it in a bowl of water for about 10 minutes to firm up the texture.
(Photo: huffingtonpost)
(Photo: huffingtonpost)
(Photo: huffingtonpost)
(Photo: huffingtonpost)
(Photo: huffingtonpost)
(Photo: huffingtonpost)
(Photo: huffingtonpost)
(Photo: huffingtonpost)
Now you can slice the tofu and use it as desired.
(Source: huffingtonpost)
Avoid these 3 Types of Tofu at the Market
Are you shopping for tofu at the store? Before you buy, there are three types of tofu that you should be aware of in order to make the best choice. Read on to find out which types to avoid.
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Beef becomes harmful when eaten with inappropriate foods
Eating beef along with the following foods not only costs money but also poses health risks to you.
3 Plant-based Tofu Options Moms will Never Buy, Even Vendors won’t Eat
If you see tofu with these 3 signs, it’s best for women to stay away from it to protect their health and loved ones.
Deep-frying tofu by immediately adding oil to the pan is wrong, try this method for crispy, unbeatable tofu.
With this simple trick, the fried tofu will turn golden and crispy on the outside while staying tender and not greasy on the inside.
