A picture of Macrobiotic Homemade Tofu Made with Homemade Soy Milk.

Macrobiotic Homemade Tofu Made with Homemade Soy Milk

cookpad.japan @cookpad_jp

Make homemade tofu from homemade soy milk.

If the heat under the tofu is too high or too low, it will not set properly.
Store-bought soy milk is too thin, so it is not suitable for making homemade tofu. Try it with your own thick homemade soy milk. Recipe by Mille=miru

Make homemade tofu from homemade soy milk.

If the heat under the tofu is too high or too low, it will not set properly.
Store-bought soy milk is too thin, so it is not suitable for making homemade tofu. Try it with your own thick homemade soy milk. Recipe by Mille=miru

Macrobiotic Homemade Tofu Made with Homemade Soy Milk

cookpad.japan @cookpad_jp

Make homemade tofu from homemade soy milk.

If the heat under the tofu is too high or too low, it will not set properly.
Store-bought soy milk is too thin, so it is not suitable for making homemade tofu. Try it with your own thick homemade soy milk. Recipe by Mille=miru

Make homemade tofu from homemade soy milk.

If the heat under the tofu is too high or too low, it will not set properly.
Store-bought soy milk is too thin, so it is not suitable for making homemade tofu. Try it with your own thick homemade soy milk. Recipe by Mille=miru

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Ingredients

500 mlHomemade soy milk (refer to other recipes)
1 tspNigari

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Steps

1

Heat the soy milk to about 75℃. Remove from heat, then add the nigari. Gently stir twice, then let sit until it starts to stiffen.
2

For oboro-dofu (half-curdled tofu), let sit until it sets, then it's done.
3

After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid. It's ready when it reaches your desired firmness.

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cookpad.japan @cookpad_jp

on February 28, 2014 04:49

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