Homemade Tofu without a Mold!
Homemade Tofu without a Mold!

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, homemade tofu without a mold!. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Learn how to make tofu at home with our easy-to-follow homemade tofu instructions. With only a few ingredients, making tofu at home is easy. Below, we highlight the ingredients that you'll need for homemade tofu, as well as directions for making tofu, and some additional, helpful tips to keep in.

Homemade Tofu without a Mold! is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Homemade Tofu without a Mold! is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook homemade tofu without a mold! using 3 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Tofu without a Mold!:
  1. Take 200 grams Organic soy beans
  2. Take 1 3/5 liter Water
  3. Prepare 20 grams Nigari (magnesium chloride) (I use Kuroshio Densetsu)

When I realised that making homemade tofu is pretty much like cheese making (which I've done a lot of recently), I was thrilled. Not only is the process simple, but it is super affordable (often a lot cheaper than store-bought varieties) and a great household staple. Not only is tofu extremely prevalent in. Making tofu at home is easier than you think.

Steps to make Homemade Tofu without a Mold!:
  1. Soak soy beans in water. This takes 12 to 15 hours.
  2. Using some of the water from the listed amount, blend soy beans until smooth, then pour into a large pot (4.5 liter or more).
  3. Add the remaining water to the blender to catch the remains and add to the pot.
  4. Heat pot on stove. Use a silicon spatula to continuously stir. Simmer on low heat until the raw smell transforms into the rich, sweet aroma of tofu, about 10 minutes.
  5. Place a bowl under a colander lined with a cheese cloth, empty out the contents of pot and let sit.
  6. (In the meantime, measure out the nigari, and wash the dirty dishes)
  7. Press out excess liquid with a spatula. When it feels cool to the touch, squeeze the remaining water by hand.
  8. Freeze the soy bean pulp if not using right away, then heat soy milk over the stove, stirring constantly.
  9. When the soy milk reaches 167F/75C, add nigari. Swirl the spatula in a figure eight and cross pattern while mixing, and remove from heat when it starts to coagulate.
  10. Cover and let sit for 20 minutes.
  11. Gently ladle contents of pot into a bowl covered with a cheese-cloth-lined colander.
  12. Cover with a plate and add about 800g of weight on top. It should be ready in 15 minutes.
  13. If you taste bitterness, soak the tofu in water for about 15 minutes. The nigari I use doesn't leave any bitterness.
  14. It's sweet and delicious as is!

Check out these instructions for how to make. Collect the curds with a slotted spoon and transfer them to a container to drain and mold into shape. The container should have a few holes in the bottom so that the tofu can drain. Homemade tofu, although requires times, taste better than store bought version because of the stronger aroma of soy beans. Mold: Use a tofu pressing box made of wood or plastic, Japanese bamboo colander (zaru), or a small colander.

So that’s going to wrap it up for this exceptional food homemade tofu without a mold! recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!