California Farm Fresh Firm Tofu From Scratch Recipe by Hobby Horseman
Cooking Instructions Overnight soak, 1 hour prep, 1 hour press 1 To make a tofu press, put rock, plywood and glass dish in boiling water to disinfect, let dry and cool. 2 Cover three cups of dry soybeans with six cups of water, soak overnight. Makes six or seven cups of soaked beans. 3 Put soaked beans in blender one cup at a time with two cups of water. Whip to a white creamy smoothie: the better the blend, the better the tofu. 4 Slowly bring to a boil, but do not boil, while stirring. Heating creates more foam, skim off foam. 5 Pour hot soybean froth through funnel into soymilk bag in medium size pan. squeeze bag, makes over eight cups of clear soy milk. 6 Empty out the bean solids from the bean bag. They look like this. Save this pulp, it makes eighty bean pancakes! (2Tbs bean solids, 2 Tbs flour, 2 farm fresh eggs, Tbs spring onion, 1/2 tsp red pepper, soysauce, vinegar, sesame oil, fry, breakfast for two, ten times over!) 7 Bring soymilk slowly to a second boil, stirring with wooden spoon, scraping bottom constantly. Do not over-boil. Remove from heat before boiling over. 8 Cool to 190F (80C), skim top if any milk skin has formed, and drizzle in vinegar- water solution or fermented whey solution slowly while stirring, stop when soy milk has curdled. Whey on top is yellowish, curds on bottom are white. Curds are solid. 9 Strain whey into cups with strainer, i get about five cups of whey. Scoop curds into tofu press. Pour two cups of whey in airtight container, let ferment (froth) in dark place. 10 Now comes the cool part! Scoop curds in tofu press, put plywood cover and rock on top, press for an hour or untill firm. Must be cooled down to cut. Slice in four squares, one square per person, slice one square in four strips, stirfry, bake like tofu terriyake steak, deep fry, steam. Garnished with Daikon, Gari, leek, butter lettuce, sweet red pepper. Enjoy. 1 To make a tofu press, put rock, plywood and glass dish in boiling water to disinfect, let dry and cool. 1 To make a tofu press, put rock, plywood and glass dish in boiling water to disinfect, let dry and cool. 2 Cover three cups of dry soybeans with six cups of water, soak overnight. Makes six or seven cups of soaked beans. 2 Cover three cups of dry soybeans with six cups of water, soak overnight. Makes six or seven cups of soaked beans. 3 Put soaked beans in blender one cup at a time with two cups of water. Whip to a white creamy smoothie: the better the blend, the better the tofu. 3 Put soaked beans in blender one cup at a time with two cups of water. Whip to a white creamy smoothie: the better the blend, the better the tofu. 4 Slowly bring to a boil, but do not boil, while stirring. Heating creates more foam, skim off foam. 4 Slowly bring to a boil, but do not boil, while stirring. Heating creates more foam, skim off foam. 5 Pour hot soybean froth through funnel into soymilk bag in medium size pan. squeeze bag, makes over eight cups of clear soy milk. 5 Pour hot soybean froth through funnel into soymilk bag in medium size pan. squeeze bag, makes over eight cups of clear soy milk. 6 Empty out the bean solids from the bean bag. They look like this. Save this pulp, it makes eighty bean pancakes! (2Tbs bean solids, 2 Tbs flour, 2 farm fresh eggs, Tbs spring onion, 1/2 tsp red pepper, soysauce, vinegar, sesame oil, fry, breakfast for two, ten times over!) 6 Empty out the bean solids from the bean bag. They look like this. Save this pulp, it makes eighty bean pancakes! (2Tbs bean solids, 2 Tbs flour, 2 farm fresh eggs, Tbs spring onion, 1/2 tsp red pepper, soysauce, vinegar, sesame oil, fry, breakfast for two, ten times over!) 7 Bring soymilk slowly to a second boil, stirring with wooden spoon, scraping bottom constantly. Do not over-boil. Remove from heat before boiling over. 7 Bring soymilk slowly to a second boil, stirring with wooden spoon, scraping bottom constantly. Do not over-boil. Remove from heat before boiling over. 8 Cool to 190F (80C), skim top if any milk skin has formed, and drizzle in vinegar- water solution or fermented whey solution slowly while stirring, stop when soy milk has curdled. Whey on top is yellowish, curds on bottom are white. Curds are solid. 8 Cool to 190F (80C), skim top if any milk skin has formed, and drizzle in vinegar- water solution or fermented whey solution slowly while stirring, stop when soy milk has curdled. Whey on top is yellowish, curds on bottom are white. Curds are solid. 9 Strain whey into cups with strainer, i get about five cups of whey. Scoop curds into tofu press. Pour two cups of whey in airtight container, let ferment (froth) in dark place. 9 Strain whey into cups with strainer, i get about five cups of whey. Scoop curds into tofu press. Pour two cups of whey in airtight container, let ferment (froth) in dark place. 10 Now comes the cool part! Scoop curds in tofu press, put plywood cover and rock on top, press for an hour or untill firm. Must be cooled down to cut. Slice in four squares, one square per person, slice one square in four strips, stirfry, bake like tofu terriyake steak, deep fry, steam. Garnished with Daikon, Gari, leek, butter lettuce, sweet red pepper. Enjoy. 10 Now comes the cool part! Scoop curds in tofu press, put plywood cover and rock on top, press for an hour or untill firm. Must be cooled down to cut. Slice in four squares, one square per person, slice one square in four strips, stirfry, bake like tofu terriyake steak, deep fry, steam. Garnished with Daikon, Gari, leek, butter lettuce, sweet red pepper. Enjoy. 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