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Tofu
Serves/Yields:
Prep. Time:
Cook Time:
Category: Miscellaneous, Tofu
Difficulty: Hard
Ingredients
2 3/4 to 3 cups (13 ounces) whole soybeans
3 tablespoons calcium sulfate
(If you can't find calcium sulfate to prepare your solidifier, combine 1 cup warm water with one of the following: 2 tsp. Epsom salts, 2 tsp. nigari, 1/4 cup vinegar or 1/4 cup lemon juice. They take about twice as much volume and need about twice as long as the calcium sulfate.)
Method
Directions
1. Clean whole soybeans by removing dirt and damaged soybeans.
2. Soak cleaned dry whole soybeans in 2 1/2 quarts water overnight or at least 8 hours in the refrigerator.
3. Drain and rinse with cold water.
4. Grind the soaked soybeans into slurry in a glass-topped or stainless steel blender in about 3 quarts water, slowly adding water. for 3 minutes at high speed.
5. Filter through 4 layers of cheesecloth to remove fibrous materials/ pulp (raw okara). Collect the liquid portion.Set aside the okara. Be sure to cook this okara before using it in recipes.
6. Simmer the soymilk for 10 minutes remove about 3 quarts.
7. Cool the cooked soymilk to 180 degrees F. Monitor the temperature of soymilk closely with a thermometer.
8. Add the preheated coagulant solution one half ounce calcium sulfate in each half cup boiled water to the soymilk with agitation.
note: Stir in 3/4 of the coagulant. Stir gently but persistently in one direction. As soon as the curd begins to firm, immediately STOP stirring and cover. Allow the curd to set without disturbing for 10 minutes. If there are any milky patches, shake up the coagulant again and stir in a little more coagulant this way: sprinkle the rest of the solidifier in and poke the top gently and let it sit again for a few minutes. Make sure to stir coagulating tofu gently so as not to break up the curds. It ends up soft white clumps in a yellow whey. If the coagulant is poured in too fast, the curd breaks apart and won't clump well. Too slowly and it starts coagulating early, creating hard blocks.
*In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight.
9. Break/cut the curd evenly into cubes. Transfer coagulated dispersion into a tofu mold lined with cheese cloth.
10. Fold cloth over curds, cover with a lid that fits inside the mold, weighted with a rinsed 2 pound can of food,and press for at least 15 minutes- or use more weight or press longer for a very firm tofu.
11. Remove tofu lid, unfold the cloth and remove from the tofu mold. Cut tofu into pieces and soak covered in cold water 5 minutes before handling, to firm it.
12. Hold the tofu in covered in cold water in the refrigerator and change soaking water daily.
Source:
Contributed By: c0c0c0 on Saturday, August 07. 2004 at 20:21:29
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Recipe Module by Jens http://visayas.dk©
 
 

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