Japanese tofu is internationally famous for its great taste and nutritional value.
There are two sides to every story and two types of Japanese tofu -- silken (kinugoshi) tofu and cotton (momen) tofu . They are both made of soy milk, derived from soy beans and a coagulant, but have different production processes. Making tofu at home is a less challenging task if you purchase your soy milk rather than make it from scratch. Add this to my Recipe Box.
Instructions
Instructions for Processing Handmade Kinugoshi
1. You can buy soy milk or make it from scratch.
Pour two quarts of soy milk into a large pot and set the heat to medium. Occasionally test the temperature with a kitchen thermometer.
2. Stop cooking the soy milk when it reaches a minimum of temperature of 135 degrees Fahrenheit (use a kitchen thermometer). Do not allow the temperature to exceed 160 degrees.
3. Pour the soy milk into the square kinugoshi container.
4. Add a tablespoon of nigari to the soy milk. Nigari is a substance that causes coagulation, meaning it transforms a liquid into a thickened mass or curd.
5. Stir the soy milk and nigari with a wooden spatula. Make back and forth motions.
6. Cover the container with plastic wrap.
7. Producing tofu is fun, but not as much fun as eating it.
Wait for 15 minutes for the tofu to rest before serving.
8.
Instructions for Processing Handmade Momen
9. Soymilk is tofu's main ingredient.
Pour two quarts of soy milk into a large pot and set the heat to medium. Occasionally test the temperature with a kitchen thermometer.
10. Set the heat to low temperature once the soy milk reaches 165 degrees Fahrenheit (use a kitchen thermometer).
11. Add four teaspoons of powdered nigari to a cup of lukewarm water and stir until the powder has dissipated. Slowly pour the nigari water into the soy milk a little at a time and keep stirring the soy milk.
12. Stop adding the nigari once the curd starts to separate from the liquid.
13. Turn the heat off.
14. Put a tight lid on the pot and let it sit for at least 15 minutes.
15. Stir the soy milk nigari mixture slowly.
16. Look at the curds; they should be large. If the curds are small, add more nigari and let the mixture sit for an additional 15 minutes with the lid on.
17.Moisten the cotton cloth or cheesecloth and line the square momen tofu mold with it, allowing enough to fold over the top.
18. Strain the curds with a strainer to remove the excess liquid. Pour the curds into the tofu mold.
19. Cover the curd with the cloth.
20. Put the small weight on top of the square tofu mold and press to squeeze out excess liquid. Let the tofu sit for 15 minutes.
21. Put the tofu in a bowl and unwrap it from the cloth.
22. Put the tofu in a colander and run low pressure cold water over it if it tastes too bitter.
23. Once the tofu is ready, you can enjoy it.
Let the tofu sit for 20-30 minutes before serving.
Related posts
Tofu is not only a good source of protein; it is also a versatile food that can be used for a variety of dishes. Tofu can be used in a myriad of recipes, and it comes in different levels of firmne...
Tofu is made from soy beans.Tofu, also known as bean curd, was first invented in ancient China. Tofu is a versatile protein with great health benefits. It is made from soy milk that has been coagu...
Tofu MoldTofu is made from coagulated soy milk. In order to make your own tofu, you need a tofu mold, which also can be homemade. One can choose from a variety of household items to fashion a usab...
Tofu is high in protein and low in fat.Nigari is the name given to a magnesium chloride coagulant that is used to make tofu. This type of tofu is pale yellow in color, and its consistency is firm...
There alot of unique ways to eat tofu.Trying to save on your food bill or just replace meats to stay healthy? Tofu is less than $2.00 for a container of tofu in water.There is more calcium in tofu...
