Make TOFU at HOME with just 2 Ingredients!

Hey everyone, a couple of months  ago we made tempeh from scratch,   today we're making tofu from start to finish! First off we're going to need some soybeans. To make tofu we first need to make soymilk, we're  using organic soybeans to get the best flavour.   Measure out 200 grams of soybeans  and sort through quickly. Pour in enough water to cover all  the beans and let it soak overnight. Once the beans have soaked, drain and  rinse them, then spoon into a blender. We going to blend the soybeans in 2  batches with 1 litre of water at a time. If you have a big blender you can  blend them all together at once.   We want to make sure it's blended very  finely to extract the most flavour. While it's blending, get a pot ready. I recommend using a non stick pot for this  because the soymilk tends to stick like crazy. Pour the soymilk into the pot and  let's blend the rest of the soybeans. Pour everything into the pot  and place on medium high heat. Stir the soymilk constantly to prevent it  from burning and from sticking to the bottom.   Don't leave the pot unattended. We want to bring it to the boil about, 8 to  10 minutes. It'll start to foam like crazy   and may overflow so as soon it boils, lower  the heat to low and don't stop stirring. Now we're going to cook for a further 15 minutes. Turn off the heat and prepare a large bowl, a  colander and a muslin cloth or nut milk bag. If a skin starts to form on the  soymilk, just pick it out with a spoon. Start ladling the soymilk into the bag.  Carefully gather the top of the bag and close  it. The soy milk is super hot so be careful! Use a potato masher to squish it to  extract as much liquid as possible.   Once it's cool enough to handle,  we can squeeze it by hand. Don't throw away the leftover  soy bean pulp, known as Okara.   There are many things you can cook with  this like pancakes, muffins or scramble. Clean your non stick pot and  pour the soy milk back into it. Before we begin coagulating, we  need to get all of our things ready. We're going to need a baking tray and a wire rack. This is a tofu press, it has holes underneath   here to drain all the liquid out  and a top to compress the tofu. Line the tofu press with a muslin cloth. Place the soy milk back onto the heat at low. Stir and gently heat the soy milk  up to about 75 degrees celsius.   Or if you don't have a thermometer, it's done  when the soy milk starts to produce a lot of   steam but isn't simmering or boiling.  Once that happens, turn off the heat. Prepare 15 grams of nigari flakes. Nigari is magnesium chloride  and is a by product of sea salt.   This is traditionally used to coagulate tofu. Pour in 60mls of boiling  water and stir to dissolve. Stream in the nigari by pouring  over the back of our spatula,   making sure to evenly pour all over the soymilk. Then gently stir the soymilk in a zig zag  pattern once to distribute the nigari evenly.   If you stir it too much, it won't curdle properly.   Immediately cover with a lid and leave it  untouched for ten minutes for the tofu to curdle.   Don't attempt to stir or move the pot at this  time as you don't want to break the tofu curds. After ten minutes, the soymilk will  be jelly like and ready to press! Gently scoop the curds with a slotted  spoon and place into the tofu press.   This amount of curd will  make a 500g block of tofu. Fold the muslin cloth over and then press  down gently with the cover. Weigh it down   with some cans, or any other weight you have and  let's leave the tofu to press for 15 minutes. I made a quick tofu press by  drilling some holes in this   plastic container and I'm going to  use the other one to weigh it down.   The results won't be as nice and compressed as  traditional tofu but it'll still taste the same! As we did earlier, spoon all the curds in.  Pour any excess curds that are too lose,   around the edges of the container. Fold the muslin cloth over then   press the top down a little bit to even  out the curds then weigh it down with cans. After 15 minutes, remove the weight. Slowy submerge the entire container into  a bowl of cool water to release the tofu. Gently flip it out and then peel the muslin cloth. The tofu will be a bit fragile  at this stage, so be gentle. Soaking the tofu in water will firm it up and  eliminate any bitter taste that may be apparent.   Leave it in the water for about 20 mins to firm up   or store in the fridge in  water until ready to use. As you can see, the tofu from the tofu press  is a lot firmer and more evenly shaped. The tofu pressed in the diy container is  a lot less compressed and more crumbly   that the other one. It also has more air  bubbles. But it will taste just as good! Cut the tofu into any size and shape  that you like. When you're not using it,   store it in the fridge submerged in water. And there you have it, homemade  tofu. To see how I make tempeh,   watch this video next and I'll see  you over there. Thanks for watching.

Channel: The Kampung Vegan

Views: 520,284

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Id: yeqTZhfaEsQ

Length: 4min 58sec (298 seconds)

Published: Fri Nov 26 2021