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Recipe adapted from Asian Tofu by Andrea Nguyen

Mesh strainers

Large and medium pots

Muslin cloth

1 cup organic soy beans

Water

1 tofu mold/box

1.5 tsp gypsum powder

Soak soy beans overnight by putting in bowl with water. Make sure there is 2 inches of water over the soy beans.

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Strain soy beans keeping reserved water. Add more water to reserved water until it reaches 8 cups.

Heat 5 cups of that soy bean water in large pot, while putting soaked soy beans and 2 cups water in a blender.

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Add blended soy beans to heated soy bean water, plus add 1/2 cup left over soy bean water to rinse blender and add. Mixture will start to foam and rise (10-15 minutes). Then strain with strainer and muslim cloth.

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Put soy milk on heat for 5 minutes and skim the skin formed on top. Mean while put 1.5 tsp gypsum powder and 1/2 cup water and let dissolve. Let soy milk simmer, while stirring with spatula.

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Turn off heat and add 1/3 of gypsum powder mixture to soy milk, stirring in a “Z” formation. Cover and let sit for 6 minutes. Then spoon and drizzle 1/3 more of the gypsum powder mixture while dipping spatula 1/2 inch in and making Z formations. Let sit for 3 more minutes covered. Then add last 1/3 of gypsum mixture and let sit for 2 more minutes. Stick 1/2 inch of spatula in and stir for 20 seconds. The soy milk should begin to curdle and edges should look watery with whey.

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*If it is still milky, let it sit for longer. If it still looks milky, heat it back up and let sit for longer. If it still is milky, add a tsp of gypsum powder and stir. Let sit for longer

Cover tofu mold with muslin cloth in sink. Using a ladle, ladle out water and whey and wet the muslin cloth. Then take out as much whey and water from pot without puncturing the soy curdles. Add soy curdles and left over whey/water to the tofu mold with muslin cloth.

Put mold on baking sheet. Cover with the edges of the muslin cloth, put cover on, and a weight.

* medium texture: 1 lb weight for 15 minutes

* firm texture: 3 lb weight for 15-20 minutes

Open cover and tofu should be slightly bouncy. Take out tofu with muslin cloth and bottom. Make bowl with cold water and stick muslin cloth with tofu in, while gently sliding tofu out of the muslin cloth. Let tofu sit in cold water until cool to touch. Scoop tofu out with spatula or plate. Eat within 8 hours or stick in air tight container filled with water for a week. Keep changing water every day.

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