How To Make Tofu
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Description: Instructions from the book The Folk Art of Japanese Country Cooking by Gaku Homma.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * HOW TO MAKE TOFU Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Daizu (soybeans) 1/2 ts Nigari (coagulant) Utensils: 1. A square box (a plastic tofu container with holes poked : through the bottom will do). Line the container with a piece : of gauze about four times the size of the box. 2. Wooden long-handled spoon. 3. Two-foot-square cotton cloth for straining the “milk†from : the mash. 4. Blender 5. Large strainer 6. Large mixing bowl 7. Large cooking pot a. Soak the soybeans in three times the amount of water overnight. The beans should triple in size. b. 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. c. Add 8 ounces of this mixture to 4 quarts boiling water. d. 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. e. Place a wire mesh strainer lined with cotton cloth in another bowl and pour d. slowly through the lined strainer. f. 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. If you drop a corner, very hot liquid can spill on you and the okara (soybean mash) will escape. (The leftover mash is called “okaraâ€. The soybean milk is called “tonyu†and can be refrigerated and drunk for a few days if
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