Tofu

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 600 g soybeans
• 4 1/4 liters water
• 1 cup lemon juice, or 20 g calcium sulfate
• cheesecloth, and containers, molder

Recipe

• 1 cleanse the soybeans and soak in water 8hrs or overnight.
• 2 process the soaked soybeans in a blender in several portions with 4.2 liters water.
• 3 filter milk from the soy with cheesecloth.
• 4 cook soymilk for 10mins over medium heat until the fragrance of the soymilk is noticeable, keep stirring while cooking.
• 5 turn to low heat and continue cooking until boiling.
• 6 measure the temp of soymilk. the ideal temp is 84 deg celsius if calcium sulfate or 40 degree celsius if lemon is used as coagulator.
• 7 use 20 g calcium sulfate mixed with 1 cup water or use 1 cup lemon juice (without water), as coagulator.
• 8 mix water and calcium sulfate evenly.
• 9 pour the coagulator into a container and shake well.
• 10 hold the soymilk 60cm (24") above the coagulator and quickly pour into the container.
• 11 do not move or shake the container and let the mixture set for 5 mins until the soya pudding is set.
• 12 cover the mold with a big piece of cheesecloth. the mold has to have the ability to drain water.
• 13 gently break the soya pudding into pieces and put into the cheescloth in the mold.
• 14 cover with the cheesecloth.
• 15 close up the mold and put the heavy object on top of the mold.
• 16 leave the weight on for 25 mins for soft tofu, 30 mins for medium soft tofu, or 35 mins for hard tofu.
• 17 when the tofu is ready, invert and remove the mold, slowly peeling away the cheesecloth until the tofu is shown.