Tofu, also known as tofu , is a vegetable protein made from soybeans. It is made by coagulating and pressing soy milk into thick white blocks. Tofu is an easy-to-digest, creamy dish with a smooth, cheese-like texture.
Tofu, native to China, is a protein-rich food that includes all 9 essential amino acids. This food is a main ingredient in many vegetarian and vegan dishes due to its high protein content and ability to mimic the texture of meat in a variety of recipes.
How to make tofu at home
Ingredient:
- 2 cups of dry soybeans
- 10 cups of water
- 2 - 3 spoons of lemon juice or vinegar
Making:
- Soak 2 cups of dried soybeans in water for 8-12 hours or overnight. After soaking, the beans will double in size.
- Take out the soaked beans and blend them with 8 cups of clean water in batches. Blend until smooth to make soy milk.
- Pour the blended mixture into a large pot, bring to a boil and simmer for about 10 minutes, stirring regularly to avoid sticking.
- Use cheesecloth or a nut milk bag to strain the cooked mixture into a bowl, separating the soy milk from the residue. The filtered liquid is soy milk.
- Heat soy milk until hot but not boiling, add 2 - 3 tablespoons of lemon juice or vinegar to the soy milk and turn off the stove. Stir gently and let the milk curdle. Leave for 15 - 20 minutes.
- Once the curd has formed, transfer it to a tofu mold or strainer lined with cheesecloth. Press the curd for 20 - 30 minutes by placing a heavy object on top to drain excess water.
- When the tofu has solidified, your dish is done. Store in the refrigerator and use within a week.
