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Tofu How-to and Recipes
- Thread starter WuTwo
- Start Date
Hi WuTwo I’m glad you enjoyed homemade tofu
I’m a bit suspicious of long expiry date store bought ones have and what’s added to make it last so long (maybe nothing but we don’t know). I might try make some over the Easter weekend as you now inspired me You can also keep the soybean pulp (called okara), microwave to remove moisture and use in the cooking. Okara is the most popular low carb flour substitute available in Japan. In japan it’s sold in very fine powder form as flour substitute. I think you can also make tofu from store bought soya milk if you are feeling lazy although I haven’t tried that yet. I might try this easier version!!
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WuTwo
Well-Known Member
I tried it with the milk yesterday - I used Alpro wholebean unsweetened. Got a terrific yield from it, and it was soooo simple! I'm happy with this method and will use it for all our tofu from now on.
I've recommended this method to a friend at work. She and her husband lived in China for a year and she adores tofu. Her husband makes kimchi for his Korean students here in the UK and will pass me the recipe. I've not tried eating kimchi - I'm hoping it's OK.
I've recommended this method to a friend at work. She and her husband lived in China for a year and she adores tofu. Her husband makes kimchi for his Korean students here in the UK and will pass me the recipe. I've not tried eating kimchi - I'm hoping it's OK.
Chook
Expert
WuTwo
Well-Known Member
Yep. Dead simple.
Just make sure your nigari is within date. The first lot I bought didn't work so I bought some new nigari on Ebay and it came in a sealed container with a date stamp. It worked perfectly! I got the first lot from The Tofu Box on Amazon and on comparing the two the new stuff had a slight smell and the first lot didn't. Maybe the first lot was out of date. I dunno.
I used the method shown in the site shown below, and it has loads of pictures. Don't worry about having a posh tofu mould. Anything that drains really well will do.
https://www.messyvegancook.com/homemade-tofu-a-tutorial/
and because I was using ready made milk I joined in at the section headed "Keep it Warm Buddy". I used 3 litres of milk and 3 tsp of nigari, and 200ml hot water from the kettle (boiled not too long previously). I guess you could change amounts if you keep in proportion.
I can thoroughly recommend her method of initial straining - dunk a strainer into the saucepan and scoop the fluid out with a cup. Also, when it comes to pressing the tofu, I've taken to pressing mine with the heavy chopping board for just over an hour because we like extra firm tofu.
To be honest, it couldn't be easier. Hot up milk to nearly boiling (stir to prevent sticking/burning). Add nigari dissolved in hot water. Stir. Take off heat. Put lid on pot and leave for ten minutes. Come back, strain, pour into mould, put weight on and go away for an hour. And that's it....
Just make sure your nigari is within date. The first lot I bought didn't work so I bought some new nigari on Ebay and it came in a sealed container with a date stamp. It worked perfectly! I got the first lot from The Tofu Box on Amazon and on comparing the two the new stuff had a slight smell and the first lot didn't. Maybe the first lot was out of date. I dunno.
I used the method shown in the site shown below, and it has loads of pictures. Don't worry about having a posh tofu mould. Anything that drains really well will do.
https://www.messyvegancook.com/homemade-tofu-a-tutorial/
and because I was using ready made milk I joined in at the section headed "Keep it Warm Buddy". I used 3 litres of milk and 3 tsp of nigari, and 200ml hot water from the kettle (boiled not too long previously). I guess you could change amounts if you keep in proportion.
I can thoroughly recommend her method of initial straining - dunk a strainer into the saucepan and scoop the fluid out with a cup. Also, when it comes to pressing the tofu, I've taken to pressing mine with the heavy chopping board for just over an hour because we like extra firm tofu.
To be honest, it couldn't be easier. Hot up milk to nearly boiling (stir to prevent sticking/burning). Add nigari dissolved in hot water. Stir. Take off heat. Put lid on pot and leave for ten minutes. Come back, strain, pour into mould, put weight on and go away for an hour. And that's it....
Recently, on a trip, there was a lot of tofu on offer, and I was sorely tempted to try it, but in the end was more sudced by toher things, but having read the various ideas on this and other threads now, I'll be experimenting next week, when my OH is away for a few days, striking a small white ball pretty hard, towards a stick with a flag on it.
I'm thinking a safe introduction would be a stir fry of some sort, with a favoured stir-fry sauce/dressing?
I know this bit is a bit off-topic a bit, but when I read this thread title, I can't thing helping it should read, "Tofu, How to with WuTwo."
OK, I'll never be a jingle or advertising copywrighter.
I'll get m' coat.
I'm thinking a safe introduction would be a stir fry of some sort, with a favoured stir-fry sauce/dressing?
I know this bit is a bit off-topic a bit, but when I read this thread title, I can't thing helping it should read, "Tofu, How to with WuTwo."
OK, I'll never be a jingle or advertising copywrighter.
I'll get m' coat.
WuTwo
Well-Known Member
Yep - I think the recipe sites above have some stir fry ideas but to be honest, a lot of the time we marinade it in teriyaki or hoi-sin sauce and then stir fry. Or in soy sauce. I'm particularly fond of soy sauce mixed with garlic powder as a marinade but then I'm terrified of vampires so I add garlic to everything .....
(well, that's my excuse for the garlic-breath!)
(well, that's my excuse for the garlic-breath!)