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LOCATION: Recipes >> Vegetarian >> Homemade Tofu 04

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TOFU

Boil a bunch of soybeans in a big pot until they get soft. Mush
them up somehow - a blender does a good job. You should keep enough
water in the pot so the resulting mush is fairly liquidy - maybe
like a thin milkshake.

Strain the resulting mush somehow - a few layers of cloth or a fine
strainer depending on how finely you mushed stuff up. Try to
squeeze out all the liquid. Discard the solid part. Put the liquid
part back in the pot and get it boiling.

You need to put something in the boiling liquid to make in coagulate.
The normal thing for tofu is called nigari. Anything acidic (lemon
juice, lime juice, hot pepper juice, etc) will work but of course
it'll alter the flavor a bit. Just put in enough coagulant (while
stirring) until the stuff coagulates. It might take a few minutes.
Turn the heat off and let it sit for ten minutes or so, then pour
it through some cheesecloth. You can rinse the curds off to remove
some of the flavor of the coagulant - taste them first to see if
you need too. Press the solid part with some form of weight. The
longer and harder you press it, the firmer it'll be.

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