How To make How To Make Tofu
Ingredients
2
cup
daizu (soybeans)
1/2
teaspoon
nigari (coagulant)
Directions:
Utensils:
1. A square box (a plastic tofu container with holes poked through the bottom will do). Line the container with a piece of gauze about four times the size of the box.
2. Wooden long-handled spoon.
3. Two-foot-square cotton cloth for straining the "milk" from the mash.
4. Blender
5. Large strainer
6. Large mixing bowl
7. Large cooking pot
- Soak the soybeans in three times the amount of water overnight. The beans should triple in size.
- When soft, drain off the water through a strainer, and pulverize in a blender on high speed for 3 to 4 minutes, until beans are completely pulverized.
- Add 8 ounces of this mixture to 4 quarts boiling water.
- Reduce the heat to medium and cook for 15 minutes, stirring constantly. When it starts to boil up again, do not turn down the heat but add 2 or 3 drops of vegetable oil - this will keep it from boiling over. Continue to cook another 7-10 minutes.
- Place a wire mesh strainer lined with cotton cloth in another bowl and pour slowly through the lined strainer. This separates the soybean milk from the mash. Pick up the corners of the cloth and gather and twist tight. The mixture is still hot, so using the long-handled spoon, force the remaining liquid into the bowl by pressing repeatedly on the twisted cloth. Be careful to keep a tight hold on the ends of the cloth gathered in your hand as you twist and push with the spoon. If you drop a corner, very hot liquid can spill on you and the okara (soybean mash) will escape. (The leftover mash is called "okara". The soybean milk is called "tonyu" and can be refrigerated and drunk for a few days if you wish).
- Place the tonyu in a large cooking pot and keep at about 140 degree F over low heat. In a separate bowl, mix 5 times the amount of water as the tonyu with a two-finger pinch of nigari until dissolved. Slowly add 1/2 to the tonyu, stirring constantly.
- After 5 minutes, add the other half of the nigari and water slowly and stir. Cover and reduce to lowest possible heat and let simmer for about 15 minutes as the mixture begins to coagulate.
- After coagulation, scoop the coagulated tofu out with your wooden spoon and evenly fill you lined container. Wrap the gauze over the top and let the container sit for 5 minutes to allow extra liquid to drain.
- Immerse the container in a large mixing bowl filled with cold water, turn it over, gently pull off the container, and remove the gauze.
Making tofu can be an interesting challange, but be careful not to burn yourself. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made their own tofu knows how delicious the rewards can be.
How To make How To Make Tofu's Videos
✅How To Make Tofu at Home - Easy Way | എന്താണീ തോഫു ? | Homemade Tofu Recipe | Soya Paneer | Ep: 980
Authentic Dishes with my personal Touch ????
- How to make paneer at home
- How to make Cream Cheese at home
Ingredients
Soya beans -2cup
Water - to grind
Water -1cup
Vinegar -3 tbsp
Method
Soya beans is different from Soya chunks. Soak 2 cups of soya beans overnight/min of 4 hrs. overnight soaking is recommended. Wash it 4-5 times and remove the skin. You can scrub the skin as much as possible. You need to add more water and grind the soya beans. Take a cloth sieve and drain the entire ground mixture into the cloth and vessel. Squeeze the milk from it. With the residue you can add more water and repeat the process of sieve. Remove the bubbles n foam on top of the soya milk as and when it comes. Soya milk should be heated before drinking. Now boil the soya milk in medium flame. Stir occasionally. In an another small bowl add normal water add 3 tbsp of vinegar/rice vinegar/apple cider vinegar/lemon juice. Mix it and keep it aside. When it boils well. Keep it for 3-5 mins for resting. Now you can use this milk for drinking or making tea or soya pudding. After 3 mins of rest we can see the cream forming on the top. We have to remove it. Take the vinegar+water mix and add it to the soya milk. Pour a ladle at a time. Mix it. Keep it aside for some time. It will split. Now we can strain it and keep it in a tray which has holes at the bottom. The tofu has to be placed on a cloth. Then tap on the top and close it with the cloth. Keep something heavy on top of the wrapped tofu. This will help the water to be squeezed completely.Then whatever water drains in the bottom has to be thrown out. Keep throwing out the water that drains out. After 3 hours the Tofu will be ready. Remove it from the tray. You need to keep this in water full immersed for 30 mins. You can cut it immediately into cubes for your dish. If you are not using it immediately then you need to immerse it in water completely. And keep it in the fridge until use.
Enjoy !!!
If you do not want to make the tofu even after soaking it overnight. You should wash it and then add new water and keep it in the fridge. And make the tofu the next day.
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How To Make Tofu | Homemade Tofu Recipe | Soya Paneer | Vegan Recipes | Basic Cooking | Ruchi
Tofu Recipe | How To Make Tofu | Homemade Tofu | Vegan Recipe | Quick & Easy | Healthy Recipe | Soyabean Tofu | Basic Cooking | Tofu Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Soybean Paneer - Tofu at home with our chef Ruchi Bharani.
Tofu also known as Soya Paneer is a healthy & vegan paneer made from Soyabean rather than milk. Tofu is used in many Vegan recipes & is a substitute for Milk Paneer. You can make this healthy Tofu at home with this quick & easy recipe!
Ingredients:
- 250 gms Soyabean
- 1.75 Ltr Water
- Juice of 1 Lemon
#TofuRecipe #HowToMakeTofu #RajshriFood
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Spicy Tofu Indian Style Recipe || Best Spicy Soya Paneer Recipe || Masaledaar Tofu || मसालेदार टोफू
Today again sharing a Tofu recipe (Soya Paneer)... Spicy Tofu in Indian Style.
Tofu can be used as an alternative to paneer....it is lower in fat and higher in protein. This dish is quick and easy to make and goes well with Noodles, Fried rice & rice.
Hope you all will enjoy it.
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Love to read all your Suggestions & Comments.
#tofurecipes #soyapaneerrecipes #Indiantofu #tofu
How to Make TOFU Recipe & Taste Test | Emmy's First Time
I found a kit to make homemade tofu, so let's see how to do it and how the finish results taste on this episode of Emmy's First Time: Making Tofu. New videos every Monday, Thursday, and Saturday 8 pm EST.
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I purchased my tofu kit here:
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This video is NOT sponsored. Just making tofu.
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RESTAURANT STYLE TOFU RECIPE INDIAN STYLE | Vegan Tofu Recipe | Soya Paneer Masala
Restaurant Style Tofu Recipe Indian Style - Vegan Tofu Masala Recipe - Soya Paneer Masala
If you do not like tofu then this tofu recipe will change your mind as it is bursting with flavor and extremely delicious. It is usually followed using cottage cheese which is known as paneer in India but it tastes equally delicious with tofu.
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Ingredients required for making this Indian style tofu recipe- Serves 6
For marinating the tofu - Use a non stick pan to fry your tofu.
* Extra firm or firm tofu - 1 lb /454 gm
* garbanzo bean (chickpea) flour/besan - 1 teaspoon
* Kashmiri red chili powder / red chili powder/ paprika - 1/2 teaspoon
* Turmeric powder - 1/4th teaspoon
* Salt - as per taste
For the gravy -
* Onion - 205 gm/7oz/ 1 large or 2 medium/ 1 & 1/4th of a cup finely chopped
* Ginger - 2 inch by 2 inch / 48 gm/1.7 oz
* Garlic - 32 gm/1 oz/ 10 large cloves
* garbanzo bean(chickpea) flour - 1 tablespoon
* Cinnamon stick - 1 inch stick
* green cardamom (elaichi) - 2
* Dry bay leaf - 1
* Kashmiri Red Chili powder / paprika - 1 teaspoon. You can even use 1/2 teaspoon red chili powder or cayenne pepper instead. If you are new to Indian spices then please use less of Kashmiri red chili powder to start with. You can always add later.
* Curry Powder - 2 heaped teaspoons. Here is my recipe for curry powder if you want to make your own -
You can adjust the proportions of dry spices according to your preference.
* Canned crushed tomato - 1/2 cup. You can even use fresh tomatoes. Grate it and discard the skin or you can puree it in your blender. You need 1/2 cup of pureed tomato.
Alternatives to tomato - If you have any concerns in using tomatoes you can take a tablespoon of tamarind (imli), soak it in hot water and then squeeze out the pulp and use it. You can even use a teaspoon of tamarind concentrate. You can even puree red bell peppers in your blender. The taste will be bit altered in that case but you will get that red color. Or you can just increase the quantity of onions and sprinkle some lemon juice at the very end of cooking. If you are not on a vegan diet then you can use 2 tablespoons of plain unflavored yogurt in place of tomatoes.
* Coconut Milk (canned)= 10 tablespoons . If you are not on a vegan diet and not a fan of coconut milk, you can use 2 tablespoons of plain unflavored yogurt (curd) or few tablespoons of cooking cream.
* Salt - to taste
* Sugar - 1 teaspoon (optional)
* Oil - 3 tablespoons
* Butter - 1 tablespoon
Serve this tofu masala with hot steamed rice or roti or naan or pita bread.
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Copyright © This video is developed and first published on Jan 31 2020 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your video if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
3 Awesome Tofu Recipes (Easy & Vegan)
Easy oil-free glazed tofu:
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Jerk marinade ingredients:
6 green onions
1 jalapeno pepper (seeds/ribs removed to make less spicy)
1 red, yellow or white onion
a few cloves of garlic
1/2 cup soy sauce
1/2 cup vinegar (white, apple cider or malt)
2 tablespoons coconut or brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Simply blend everything until smooth. If not using a high-speed blender, chop everything roughly before blending.