Hi! I am making Tofu right now.
Tofu is superfood.
Healthy and Tasty.
And it’s white!
I love white.
Making of Tofu
What you need is
Raw Daiz (soy) beans and Magnesium Chloride (sea water).
200g raw soy beansSome Magnesium Chloride (the amount depends on whether it is powder or liquid)
What you have to do is
to get soy milk out of the beans.
1. Soak them with water (3 times as much as the beans) for one night or 8 hours.
2. Crush them! And get the milk.
Here, I use a juicer machine. By using juicer, you can already separate the milk and fibrous.
The soaking water is full of nutritions, so put the beans and soaking water togetherwith in the machine.
3. Boil the milk, very slowly, stiring with a spoon.
Be very careful not to get burned in the pan.
When you boil too long, the whole milk will burst out from the pan with incredible speed! So watch it carefully.
4. Squeeze the liquid with gauze.
It is hot! Be careful.
But do it while it is hot.
This will smoothen the tofu in the end.
5. Then put magnesium chloride into the pan. Stir slowly with care.
Some recipe puts emphasis on temperature and time for this.
For, this is my first trial and I am not good at keeping every rule, I simply let it stay for about 15minutes, then put magnesium in, stir slowly.
6. Pour the soy milk into a net casement (plastic, wood, or metal).
First, set a gauze over the casement, and pour the milk on top that.
Place a lid directly on the thick liquid.
With the weight of the lid, the soy milk will get hardened.
7. After laying it for about 10 minutes, turn the casement over a plate.
Now, telling this, my first trial of making Tofu has FAILED!!
I think the causes of my failure are:
1 The gauze I used to squeeze the tofu was not necessary, for I used juicer and that already separated milk and fiber.
2 The gauze I used for the finishing up in the casement was too fine and the water couldn’t leave from the fabric. The water stayed with the curd and that prevented tofu to get hardened.
3 The amount of magnesium I used was too little to make the curd hardened. I also didn’t check if the soy milk would gradually forming its shape while adding magnesium,
I will drink the soy milk tomorrow, and give it another try in making tofu!
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