Tofu fatto in casa
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
45 minutiServings
4Ammollo
8 oreFare il tofu in casa รจ un processo abbastanza semplice ma richiede pazienza.
Ingredients
- Water2 L
- Dried soybeans500 g
- Nigari2 teaspoons
Procedure
0. Soak the soybeans in plenty of cold water for at least 8 hours or overnight.
1. Drain the beans and blend them with 2 liters of fresh water until smooth. Strain the liquid through a cheesecloth or a very fine cloth, squeezing well to extract the soy milk. This solid residue is the okara, which can be used in other recipes.
2. Bring the soy milk to a boil and then let it simmer for about 20 minutes, stirring occasionally to prevent it from sticking.
3. Dissolve the nigari in half a glass of water. Remove the soy milk from the heat and let it cool for a few minutes. Add the diluted nigari, stirring very gently only a couple of times. Let the milk sit for 15-20 minutes to allow the curds to form.
4. Pour the curds into a mold lined with cheesecloth, fold the cloth over the curds, and place a weight on top for 20-30 minutes for soft tofu, longer for firmer tofu.
5. Store tofu soaked in cold water in the refrigerator and change the water daily to keep it fresh.
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Creation date May 07, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.