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LOCATION: Recipes >> Vegetarian >> Homemade Tofu 05

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dry soy beans

Sort the dry soy beans. Measure out about two cups for two blocks
of your tofu end-product. Wash the beans, then cover them with
about 3" of water and refrigerate overnight.

Using your blender, add about 1 cup of beans with about two cups
of water (you can use some of the water from the soaked beans, then
make up the difference with ordinary tap water). Grind the mixture
in the blender until the beans are about the texture of coarse
coffee grounds. Line the strainer with cheesecloth, then put the
strainer over the pot. Pour the mixture into the strainer, then
squeeze until dry. Reserve the grounds, which will become your
okara. Repeat with remaining beans.

Put the pot containing the strained milky mixture on the stove and
stirring constantly as you bring to boiling. Watch this carefully,
as this has a tendency to boil over very quickly. Reduce heat and
keep at a low boil for about ten minutes.

Add nigari--about 1-1/2 teaspoons--to the pot, and stir well.
You'll see the milky mixture forming curds. When the mixture seems
to have curdled (about a minute), remove from heat.

Line strainer with a clean piece of cheesecloth, and pour in the
curdled mixture. Discard the water. Wrap up the curdled mixture
in the cheesecloth, and squeeze tightly to remove any remaining

Let the curdled mixture (your tofu) firm up as it cools, about 20
minutes. Once cooled, you can remove the cheesecloth and store
the tofu in water in the fridge until it's ready to be used.

To prepare the okara, spread the soy grounds on a cookie sheet,
and bake for about 20 minutes in a250-degree (F) oven. Check it
to make sure it turns a nice golden brown color and doesn't burn.


This recipe makes a super-firm tofu that's great for stir-fried
recipes, when other types of tofu would break up into unrecognizable
pieces. I like this tofu especially for tostadas -- I stir-fry
onions, peppers, tofu, turmeric, cumin, garlic, and oregano for
the filling.


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