Let's Try Making Tofu While You're Cooking Something Else
Let's Try Making Tofu While You're Cooking Something Else

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, let's try making tofu while you're cooking something else. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Let sit at least one hour, preferably two. (Tip: If you know you want tofu for dinner, let it drain in The biggest mistake you can make when trying to sear any ingredient? Since you're searing tofu, be sure to use an oil that can take the heat—and double as a flavoring agent. Whether you're just getting started cooking Japanese dishes or have a little experience, I'm sure there's something for you to learn in each of my They aren't restricted to Japanese tofu dishes and will help to improve the flavor, texture while helping prevent you from over seasoning your food. 🤔.

To get started with this particular recipe, we must first prepare a few components. You can have let's try making tofu while you're cooking something else using 5 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Let's Try Making Tofu While You're Cooking Something Else:
  1. Prepare 350 grams Dried soy beans
  2. Prepare 1200 ml Water for soaking
  3. Take 1000 ml ☆ Water to add later
  4. Prepare 7 grams Magnesium chloride
  5. Take 2 tbsp Water to dissolve the magnesium chloride

The longer you let the tofu cook undisturbed, the crispier the tofu will get. Firm tofu, while able to eat raw, is best used in various cooking applications. If you make a lot of tofu, you may want to purchase a tofu press designed specifically for pressing out the water from tofu. The fastest, easiest way to make crispy tofu for any dish.

Instructions to make Let's Try Making Tofu While You're Cooking Something Else:
  1. Rinse the soy beans, put them in the soaking water, and leave in the refrigerator for a day.
  2. Pulverize the soaked soy beans in several batches until the soy beans are finely blended. If you don't blend them well enough, you'll end up with lots of okara, and the tofu may be crumbly.
  3. Bring the ☆ additional water to a boil in a large pot, then add the blended soy beans from Step 2. Simmer it for 7 minutes over low heat while keeping an eye on the pot to make sure that it doesn't boil over. While it simmers, stir it up from the bottom using a wooden spoon.
  4. Put a sieve or strainer over a pot or bowl, and line it with a double layer of cotton gauze. Add the Step 3 mixture 1/3 at a time, and press out the liquid until there's no more left in the cloth. It's hot, so use a wooden spatula while pressing.
  5. After you've pressed out 2-3 batches, cool your hands under cold water, and then thoroughly squeeze out the last drop with your hands. The pulp left in the cloth is called "okara". Pressing out the liquid is the hardest part of the process.
  6. I got 600g of delicious looking okara If you use a coarse mesh cloth instead of fine gauze, you'll get 530g of okara that looks even nicer!
  7. Put the magnesium chloride in water, lightly mix to dissolve, and let sit for a while.
  8. Warm up the soy milk that you strained in Step 5 to 70-80 °C. Turn off the heat when a film (yuba) is just about to form on the surface (or has just formed).
  9. Stir the nigari (magnesium chloride) into the warmed soy milk from Step 8, lightly stir with a spoon, and leave it for a while. It will separate as shown in the photo.
  10. When it starts to separate, cover with a lid and let it sit for 15 minutes.
  11. Put a sieve or strainer on another pot, line it with cotton gauze, and carefully pour in the Step 10 liquid.
  12. When a lot of the moisture has drained off as shown in the photo, wrap the gauze around its contents, and squeeze it very gently, making sure the contents don't spill out. Push the tofu to the center of the cloth as you wrap the cloth around it.
  13. Put the filtered product wrapped in gauge into an appropriately sized container, then place it upside down on top of a drum sieve or flat sieve. Do this over a plate to catch the liquid that may drip out.
  14. Put the whole thing in the refrigerator to chill. Once the tofu sets, take it out of the cotton gauze, and leave it in cold water for a while to leech out the nigari. Now you can enjoy it.
  15. Eat the tofu within 2 days or so. Change the water it's soaking in once a day.

Perfect for adding to stir fries, curries and more! If you follow my Instagram stories you likely already know I've been tinkering with my How To Make Tofu Taste Good recipe to make the process even. If you already like to cook with tofu, you'll find the flavor dramatically improved by making the tofu yourself at home. Homemade tofu is fresh, fragrant and worth the trouble. Start by making homemade soy milk, then turn it into either firm or silken tofu.

So that is going to wrap it up for this exceptional food let's try making tofu while you're cooking something else recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!