How to Make Super Quick Homemade Homemade Tofu (Recipe No. 4 for People Living Abroad)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, homemade tofu (recipe no. 4 for people living abroad). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Homemade Tofu (Recipe No. 4 for People Living Abroad) is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Homemade Tofu (Recipe No. 4 for People Living Abroad) is something that I’ve loved my whole life.

To give the tofu a more fibrous texture, cover the tofu in water in a sealable container and place in the freezer. From vegan tofu recipes using firm tofu to quick, easy tofu stir fry. Whether you want low calorie recipes, or tofu recipes that are quick to make, check out our guide. This super simple recipe is packed with flavour and takes no time at all to make.

To get started with this recipe, we must prepare a few components. You can have homemade tofu (recipe no. 4 for people living abroad) using 3 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Homemade Tofu (Recipe No. 4 for People Living Abroad):

1. Get 1500 ml Pure soy milk
2. Take 1 tbsp Liquid nigari
3. Get 3 tbsp Water

GDL and gypsum can produce the most tender tofu comparing with other three types. Rice vinegar and lemon juice can make soft tofu, firm tofu and extra firm tofu. How to Make Tofu: Tofu is great in so many recipes and easy to make. Along the way you will also make soy milk and have some okara left over.

Steps to make Homemade Tofu (Recipe No. 4 for People Living Abroad):

1. They are the things you need to make tofu. I use plastic containers made by Ziploc. I poked small holes in them and cut the lids smaller than the openings of containers so they could fit inside.
2. Cut a cheese cloth or muslin into long strips big enough to cover the bottom and sides of the containers. You need 4. You can use a sieve and a handkerchief if you want.
3. Note: I make 2 blocks of thin tofu. If you want to make a thick one, use one container and 2 pieces of cloth.
4. Mix the nigari and water.
5. Moisten the cloths and line the containers tightly, overlapping 2 cloths crosswise.
6. Warm the soy milk in a pan to 170°F/75°C. If you don't have a thermometer, just bring to the boil and continue to warm for 3 to 5 minutes.
7. When you put your finger in the heated milk, it'll be very hot and you'll want to pull out your finger immediately. This is around 170°F/75°C.
8. Divide the nigari into 3 portions and drizzle into the pot gradually. Stir very gently and constantly, like you're moving the mixture towards the middle of the pan.
9. Note: Do not add the nigari in one go. Add it little by little. Stir gently or it will not set.
10. In this photo, it might be hard to see but the mixture has started to separate. You will have translucent liquid and softly-set tofu.
11. If the mixture doesn't separate, add more nigari or increase the heat a little.
12. Note: Too much nigari and heat will result in hard tofu.
13. When the separation is finished, ladle the set tofu with a slotted spoon into the prepared container.
14. If you divide the tofu into two, you will thinner tofu with a thickness of 2 cm. If you want to have thicker tofu, just use one container.
15. Cover the tofu with the excess cloths hanging over the sides of containers. Cover with the lid and put a weight over the tofu. I used beer cans in this photo. You can use a glass of water instead.
16. Leave to stand for 10 to 15 minutes, adjusting the weight and time to obtain the firmness of tofu that is to your liking. 15 minutes is how I like mine.
17. Remove the weight and peel off the cloth to check the firmness. Or you can taste with a little bit of tofu.
18. Cover a big bowl with water and place the tofu set in containers. Remove the containers in water.
19. Remove the cloths from the tofu and soak in water for a while to remove bitterness of nigari. Handle with care because it is fragile.
20. This is the tofu that you'll end up with! It doesn't look perfect, but it's still just as tasty as anything you can get in Japanese grocery stores. If you use colanders instead of plastic containers, you will have zaru (colander) tofu.
21. I made chilled tofu (Hiya-yakko). Weigh it down with a can of beer for 15 minutes, and you will have very soft-set tofu. If you use this soft tofu for cooking, it might be too hard to handle.

How to Make Tofu: Tofu is great in so many recipes and easy to make. Along the way you will also make soy milk and have some okara left over. Instead of the mesh bag you could also use a few layers of cheesecloth. *Also note this recipe works doubled. This homemade firm tofu has a wonderful texture for soaking up sauces. It's exquisite served with black radish slices and soy sauce, or a miso glaze.

So that is going to wrap this up with this special food homemade tofu (recipe no. 4 for people living abroad) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!