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  • Serves: 1 Servings

Tofu #2

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • Soybeans
  • Nigara; or anything acidic
  • -(lemon juice; lime juice,
  • -hot pepper juice; etc)


Boil a bunch of soybeans in a big pot until they get soft. Mush them up
somehow - a blender does a good job. You should keep enough water in the
pot so the resulting mush is fairly liquidy - maybe like a thin milkshake.

Strain the resulting mush somehow - a few layers of cloth or a fine
strainer depending on how finely you mushed stuff up. Try to squeeze out
all the liquid. Put the solid part in the compost or feed it to your pigs
or whatever. Put the liquid part back in the pot and get it boiling. By the
way, you now have soy milk - you can just stop now and drink it if you'd

Now comes the fun part, you need to put something in the boiling liquid to
make in coagulate. The normal thing for tofu is called Nagara (Ok, I don't
know how to spell it). Anything acidic (lemon juice, lime juice, hot
pepper juice, etc) will work but of course it'll alter the flavor a bit.
Just put in enough coagulant (while stirring) until the stuff coagulates.
It might take a few minutes. Turn the heat off and let it sit for ten
minutes or so, then pour it through some cheesecloth. You can rinse the
curds off to remove some of the flavor of the coagulant - taste them first
to see if you need too. Press the solid part with some form of weight. The
longer and harder you press it, the firmer it'll be.

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