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1/2
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4
1/4
1-1/2
1-1/4
1/4
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ar
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c
T
c
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t
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Soy Beans (1)
Salt
Water, soak
Water, grind
Oil
Water, rinse
Nigari (2)
Water, boiling
-- Serve with
Dips (3)
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Do Ahead - (10+ hrs - 5 min work)
- Soak Soy Beans overnight in cool Water with 1/2 T
Salt. Change the Water/Salt mix once or twice.
Make - (1-1/4 hrs - 15 min work)
- Drain Soy Beans, rinse, and drain well. Mix with 4 cups
fresh Water and 1/4 t Oil. Run in a
Mixie or Blender until smooth.
Caution: Do not fill your Mixie can or Blender
jar more than half full. This stuff will foam mercilessly while blending.
The beans will be quite firm, so the grinding will take some time.
- Place a generous sheet of Muslin (2 x 2 feet) in a large Wire Strainer
set over a large bowl. Pour the Soy Milk mix into the Muslin to
drain, which it will not do.
- Add 1-1/2 cups Water to the Mixie or Blender. Run for a few
seconds, and pour this water into the strainer with the rest. If you
have some hard bean parts left, you can add them and grind longer.
- Wrap the Muslin over the pulp, twist it at the top to seal, and wring
out as much Soy Milk as you can. This will take patience and strength -
it doesn't wring out easily. Send the pulp to the compost (it is used in
some Chinese and Japanese recipes).
- Pour the Soy Milk into a suitable pan. I use a 3-1/2 quart Sauté
Pan, which works much better than a Wok. Heat the Soy Milk over moderate
flame and watch it closely. When it hits a boil it will foam furiously,
just like cow milk. At that point, turn it down to a slow simmer for
about 8 minutes. I do this with the cover on, lifting it now and then
to make sure foam isn't rising too high.
- Now, during the simmering and cooling phase, you can be cleaning up the
mess you made.
- Turn off the heat and let the Soy Milk cool down to 175°F/80°C.
Again, I do this covered to avoid much skin forming on the top. Fuchsia
Dunlop says to leave it open and remove the skins with a chopstick to
hang up and dry, but this doesn't work well with so small a batch, is
additional hassle, and you need some sort of drying rack.
- As the Soy Milk nears 175°, Heat some Water to a boil. Place the
Nigari in a heatproof cup and mix in 1/4 cup of the Hot
Water until dissolved (just seconds).
- When the Soy Milk hits 175°, stir in the Nigari, a
portion at a time, until you see clouds of Tofu forming, then stop.
This will not take the whole amount of Nigari.
- Cover the pan and let the Tofu set for about 5 minutes. Do not stir.
- Finally, you can take a fine wire or nylon sieve and press it into the
pan to remove excess whey. Just scoop the water out of the sieve as it
fills.
- Now you've got more clean-up to do. Do it right away or it becomes more
difficult.
- Serve warm or cool in small bowls, with Herbs and Dips of choice. The
dips should have a tiny cocktail spoon in them to spoon dip into the
Tofu. in a sealed jar, the Tofu will keep in the fridge for a couple
of days.
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