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LOCATION: Recipes >> Vegetarian >> Homemade Tofu 03

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2 c daizu (soybeans)
1/2 ts nigari (coagulant)

Soak the soybeans in three times the amount of water overnight.
The beans should triple in size. When soft, drain off the water
through a strainer, and pulverize in a blender on high speed for
3 to 4 minutes, until beans are completely pulverized. Add 8 ounces
of this mixture to 4 quarts boiling water. Reduce the heat to medium
and cook for 15 minutes, stirring constantly. When it starts to
boil up again, do not turn down the heat but add 2 or 3 drops of
vegetable oil - this will keep it from boiling over. Continue to
cook another 7-10 minutes.

Place a wire mesh strainer lined with cotton cloth in another bowl
and pour slowly through the lined strainer. This separates the
soybean milk from the mash. Pick up the corners of the cloth and
gather and twist tight. The mixture is still hot, so using the
long-handled spoon, force the remaining liquid into the bowl by
pressing repeatedly on the twisted cloth. Be careful to keep a
tight hold on the ends of the cloth gathered in your hand as you
twist and push with the spoon. (The leftover mash is called "okara".
The soybean milk is called "tonyu" and can be refrigerated and
drunk for a few days if you wish).

Place the tonyu in a large cooking pot and keep at about 140 F over
low heat. In a separate bowl, mix 5 times the amount of water as
the tonyu with a two-finger pinch of nigari until dissolved. Slowly
add 1/2 to the tonyu, stirring constantly.

After 5 minutes, add the other half of the nigari and water slowly
and stir. Cover and reduce to lowest possible heat and let simmer
for about 15 minutes as the mixture begins to coagulate.

After coagulation, scoop the coagulated tofu out with your wooden
spoon and evenly fill you lined container. Wrap the gauze over
the top and let the container sit for 5 minutes to allow extra
liquid to drain. Immerse the container in a large mixing bowl filled
with cold water, turn it over, gently pull off the container, and
remove the gauze.


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