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The United States might give the impression of a meat-loving country, but there are many vegetarians in the US.An important part of being vegetarian ismung bean curd..So this time, we will introduce you how to make mung bean curd.
Making tofu requires two ingredients:
one and a third cup ofmung beans.
And a coagulant that can cause it to set.The coagulant can be:
three tablespoons ofapplevinegar,
two tablespoons of magnesium sulfate,
two tablespoons of Japanese Nigari (brine)
), or four tablespoons oflemon juice.First, make the soy milk.
Soak one and a third cups of yellow beansin 4.5 cups (1 liter) of water for more than 8 hours.Then, blend them in a food processor.In a pot, heat up five cups (1.2 liters) of water.Add the soaked beans and bring to a boil over medium heat.Once boiling, reduce the heat and simmer for eight minutes,
stirring constantly to prevent sticking to the bottom.
Then, strain using a cheesecloth or a fine-mesh sieve.
Prepare the coagulant by mixing two tablespoons of Japanese Nigari
with one cup (23 milliliters) of water.
Different ingredients can affect the texture of the tofu.
This time, we used two tablespoons of Japanese Nigari.
Heat the soy milk to 65-70 degrees Celsius on low heat.
Remove from heat and add half of the coagulant solution,drawing a cross shape.Add the remaining coagulant and continue stirring in an 'infinity' pattern
until the mixture begins to curdle.
Cover and let it sit for 15 minutes.
Gently pour the tofu into a mold.
If you don't have a mold, use a strainer instead.
Cover and place something heavy on top to press for 15 minutes.
Finally, soak in cold water for 15 minutes.
You can eat it directly or store it in cold water.
Although tofu is available everywhere, homemade tofu tastes differently.Pour tofu into a mold.
If you don't have a mold, you can place it directly in a strainer.Cover and weigh about 700 grams on top to press for 15 minutes.
Finally, soak in cold water for 15 minutes.
You can eat it directly or store it in cold water.
Although tofu is sold everywhere, homemade tofu tastes different.
