I make a batch of Tofu about once a fortnight and it keeps fine in water in the fridge.
I do grow soybeans
but don't have the space to grow the quantity we use. That is why I buy in bulk from my favorite organic retailer.
but don't have the space to grow the quantity we use. That is why I buy in bulk from my favorite organic retailer.
Normally I just make white Tofu but on special occasions or when good friends come round I reach for the black soya beans.
This week has been a rare one for good friends and good company so it was definitely a black tofu week.
Homemade Tofu is a very simple process and I try to make it time efficient by making a large enough batch for several meals. My reasons for making my own is really for peace of mind.
I start by soaking the beans overnight just as I would with any nuts, seeds or pulses I am about to process. I use 4 large mugs in dry weight which will double in wet weight
The next day I blend with water using 1 cup to 3 cups of water.
I previously used 4 to one but found the soya milk it yielded was not to my liking. I like to keep back a litre or thereabouts for drinking and I like it full bodied and creamy.
Once the beans are all ground down I cook on a medium heat for about 15 to 20 minutes stirring to prevent the pulp sticking. Turning off the heat I tend to keep stirring for an extra 30 seconds as the pan starts to cool.
Then come the dreaded straining
Once done there is a real feeling of achievement as the real job of Tofu making begins. At this point I like to wash the muslin cloths and re-line the sieve ready for
the next stage of use.
When I am making normal tofu I simply put the liquid back on, having taken my milk out.
With the black I like to add some fun ingredients such as ground seaweeds and a
sweet fruity Aji Chilli in this case Benito.
Back on the stove at medium heat for another 15 minutes stirring occasionally.
I use nigari as the coagelant. I have tried other things but feels this is a reliable way to take magnesium and it makes a truly tasty tofu. Though a word of caution if it is not stored in airtight conditions it soaks up moisture and become liquid. I am not good with the liquid so l try to keep it as a salt.
I prepare my Nigari while the soya milk heats. I usually use 2 heaped dessert spoons (I have tried other quantities but this works best for me.) but tend to add an extra teaspoon when adding additional ingredients. I dissolve the Nigari with hot water.
Then slowly pour into the pan, stirring constantly. I love the way the mixture start to curdle at this point. I then put the lid on and go and do other things. I use to start to drain the curds about 30 minutes after but quickly learnt that was unnecessary unless I was in a hurry or the rare occasion when I had time on my hand.
If I don't stir too vigorously and I am gentle with moving from pot to Muslin I end up with big fat curds. These are important as they determine the silkiness of the tofu. Again something learnt from experience.
Like most people who routinely makes tofu at home, finding a press that works for me is definitely a work in progress. In the UK choice is very limited.
I have 2 neither of which quite meet my needs. One is very attractive and efficient
but far too small. The other is my first and main press. It's fiddly and.
after too many years of service, showing it's age. So for me the search continues for my dream press.
I always tell friends new to tofu making, to use what they have available and not spend money on kit until they are sure they want to incorporate this making into their lifestyle. With that in mind, several layers of muslin and something heavy to press out excess water gives a satisfactory outcome. I know because my first several years of making was done that way.
Once the curds are in my lined sieve I leave them to allow as much water to drain as possible even lifting them gently and gathering the cloth and squeezing out as much as I can.
A press however fiddly is definitely easier and give more control of exact consistency.
Whatever the method to achieve it, tofu from scratch is one of the most satisfying protein we eat at home.
Homemade Tofu is a very simple process and I try to make it time efficient by making a large enough batch for several meals. My reasons for making my own is really for peace of mind.
I start by soaking the beans overnight just as I would with any nuts, seeds or pulses I am about to process. I use 4 large mugs in dry weight which will double in wet weight
The next day I blend with water using 1 cup to 3 cups of water.
I previously used 4 to one but found the soya milk it yielded was not to my liking. I like to keep back a litre or thereabouts for drinking and I like it full bodied and creamy.
Once the beans are all ground down I cook on a medium heat for about 15 to 20 minutes stirring to prevent the pulp sticking. Turning off the heat I tend to keep stirring for an extra 30 seconds as the pan starts to cool.
Then come the dreaded straining
When I am making normal tofu I simply put the liquid back on, having taken my milk out.
With the black I like to add some fun ingredients such as ground seaweeds and a
sweet fruity Aji Chilli in this case Benito.
Back on the stove at medium heat for another 15 minutes stirring occasionally.
I use nigari as the coagelant. I have tried other things but feels this is a reliable way to take magnesium and it makes a truly tasty tofu. Though a word of caution if it is not stored in airtight conditions it soaks up moisture and become liquid. I am not good with the liquid so l try to keep it as a salt.
I prepare my Nigari while the soya milk heats. I usually use 2 heaped dessert spoons (I have tried other quantities but this works best for me.) but tend to add an extra teaspoon when adding additional ingredients. I dissolve the Nigari with hot water.
Like most people who routinely makes tofu at home, finding a press that works for me is definitely a work in progress. In the UK choice is very limited.
I have 2 neither of which quite meet my needs. One is very attractive and efficient
but far too small. The other is my first and main press. It's fiddly and.
I always tell friends new to tofu making, to use what they have available and not spend money on kit until they are sure they want to incorporate this making into their lifestyle. With that in mind, several layers of muslin and something heavy to press out excess water gives a satisfactory outcome. I know because my first several years of making was done that way.
Once the curds are in my lined sieve I leave them to allow as much water to drain as possible even lifting them gently and gathering the cloth and squeezing out as much as I can.
At this point I end up with a loose cake which is easier to wrap. I do this as tightly as possible and this is where the need for pressure comes in. When I did not have a press I used to Sandwich my wrapped curds between 2 heavy duty chopping boards and put heavy books or a full fermenting bin on it because I like a very firm consistency. Just using some heavy books did fine for softer.
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