Making Tofu from scratch is wonderfully easy, makes sure it’s devoid of any additives or preservatives and it’s taste is far better than the store bought one.
Once you try making it, like me…you will probably get hooked! 🙂
Method: Soak 300gms Soybean overnight.
Add this mix to 7 cups of water…
and cook stirring constantly on medium heat. One it starts bubbling switch off heat.
Strain out as much milk as possible, using a nut milk bag or clean cotton cloth.
Return the strained soy milk to heat. Simmer for 7-8 minutes stirring constantly.
Turn off heat and then add 1 +1/2 tsp Nigari salt mixed in 1/4 cup water.
Stir lightly and cover for 10 minutes. Open and strain curdled soymilk using a clean cotton cloth.
Tie cloth into a tight bundle. Place a weight on top for half an hour. Alternately you can use a tofu press.
Once it sets into a block, remove and place in water for 15-20 minutes.
To use, place block on cutting board, cut into cubes and enjoy using it in your fav recipes!
This fresh tofu is delicious even raw with a slight dip in soy sauce + sesame oil!
Recipe coutesy: My friend Lisa
Thanks for sharing these yummy recipes Ruchi. Can you please share
soya chap recipe? My kids love it but we don’t get it in Seattle.
Thanks:)
We dont get soy chaap here in NY
What is Nigari salt and is it available in grocery stores?
It is available on Amazon.com