Nona's Tableside Homemade Soft Tofu
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
60
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Soak the dry beans in water for at least 12 hours
2
Drain the beans
3
You want to end up with 14 ounces of soaked beans
4
Place a colander inside a larger bowl
5
Line the colander with a few layers of cheesecloth or a cotton towel
6
Use a blender to blend the beans with 14 fluid ounces of water
7
Pour into a nonstick saucepan and bring to a boil
8
Stir frequently
9
As soon as it comes to a boil, reduce the heat to low; simmer and stir for about 3 minutes
10
Pour the soybean mixture into the lined colander
11
Gather the edges and twist the solids in a ball to wring out all of the liquid
12
I use a can to help press out all of the soy milk
13
You will need 3 cups of the soy milk, (24 fluid ounces)
14
If you don't have enough, pour some more hot water over the soybean solids (okara) until you have enough
15
Pour the soymilk into a saucepan
16
Heat to 170 to 175 degrees F (75 to 80 degrees C)
17
At the table, have a container ready that is about 4 inches deep and 4 to 6 inches across to make the tofu in
18
You can use any container that is big enough to hold the milk, but if it is too big, it will be more difficult to form the tofu
19
Measure the nigari into the container at the table first
20
Pour the hot soy milk into the container
21
No stirring is necessary as the act of pouring the liquid in stirs it enough to form the tofu
22
Wait for 3 to 5 minutes for the tofu to form
23
You can serve immediately, or refrigerate for later use