Homemade Tofu without a Mold!
Homemade Tofu without a Mold!

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, homemade tofu without a mold!. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Before removing the tofu from its mold, partially fill a bowl with cold water. The type of mold you use will dictate how to remove the cloth-wrapped tofu: Wooden tofu molds have removable bottoms, which makes removal easy. If you used a plastic tofu mold, you must slowly invert the wrapped tofu into.

Homemade Tofu without a Mold! is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Homemade Tofu without a Mold! is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have homemade tofu without a mold! using 3 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Homemade Tofu without a Mold!:
  1. Get 200 grams Organic soy beans
  2. Prepare 1 3/5 liter Water
  3. Prepare 20 grams Nigari (magnesium chloride) (I use Kuroshio Densetsu)

Not only is the process simple, but it is super affordable (often a lot cheaper than store-bought varieties) and a great household staple. Not only is tofu extremely prevalent in. Mold: Use a tofu pressing box made of wood or plastic, Japanese bamboo colander (zaru), or a small colander. You can fashion a mold from two disposable Mold-Liner Cloth: Use the fabric that came with the purchased mold or a piece of lightweight fabric, such as cotton voile or unbleached muslin.

Instructions to make Homemade Tofu without a Mold!:
  1. Soak soy beans in water. This takes 12 to 15 hours.
  2. Using some of the water from the listed amount, blend soy beans until smooth, then pour into a large pot (4.5 liter or more).
  3. Add the remaining water to the blender to catch the remains and add to the pot.
  4. Heat pot on stove. Use a silicon spatula to continuously stir. Simmer on low heat until the raw smell transforms into the rich, sweet aroma of tofu, about 10 minutes.
  5. Place a bowl under a colander lined with a cheese cloth, empty out the contents of pot and let sit.
  6. (In the meantime, measure out the nigari, and wash the dirty dishes)
  7. Press out excess liquid with a spatula. When it feels cool to the touch, squeeze the remaining water by hand.
  8. Freeze the soy bean pulp if not using right away, then heat soy milk over the stove, stirring constantly.
  9. When the soy milk reaches 167F/75C, add nigari. Swirl the spatula in a figure eight and cross pattern while mixing, and remove from heat when it starts to coagulate.
  10. Cover and let sit for 20 minutes.
  11. Gently ladle contents of pot into a bowl covered with a cheese-cloth-lined colander.
  12. Cover with a plate and add about 800g of weight on top. It should be ready in 15 minutes.
  13. If you taste bitterness, soak the tofu in water for about 15 minutes. The nigari I use doesn't leave any bitterness.
  14. It's sweet and delicious as is!

Making tofu at home is easier than you think. Check out these instructions for how to make. A wide variety of homemade tofu options are available to you, such as condition, applicable industries, and certification. Making your own tofu is fun and easy. With a few simple ingredients and basic kitchen equipment, you can easily make homemade tofu.

So that’s going to wrap it up with this special food homemade tofu without a mold! recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!