Table Side Homemade Soft Tofu
You want to make relatively easy tofu at table to impress your friends and family? you can sometimes order this in some japanese restaurants in japan and also as i understand it at morimoto's restaurant (never ate there so not sure if it's similar but reading about it i think it is) here in us. Although somewhat similar to silken (soft) tofu since no weight is placed on tofu to extract liquid, this type of tofu is not quite silken in texture. if is much softer and fluffier than silken and does not have the crisp form cutting quality of silken tofu. is it good? you bet it is! Although you can eat this immediately at table, i like to normally refrigerate this type of tofu for later use. by refrigerating you lose some of the water which firms up the tofu a bit. also you can use this in cooking. to use this type of tofu for cooking i suggest you cut up the desired pieces and gently simmer in hot water for 5 to 7 minutes. this procedure firms up the tofu for later cooking. but this
Steps
Have ready liquid measuring cup that has ml numbers and a small metric dropper.
Soak dry beans in 6 cups water for at least 12 hours.
Drain beans.
You want to get approximately 400 grams of soaked beans.
You may have leftover beans after measuring.
Use extra beans for other use.
Divide the 400 gram beans in half.
Divide 800 ml water in half.
Using a blender , blend the 200 gram beans with 400 ml water until very smooth , about 2-3 minutes.
Put this in non-stick pot.
Repeat with remaining 200 gram beans and 400 ml water.
Let the mixture come to boil stirring frequently and as soon as it comes to boil , turn down the heat to simmer.
Cook , stirring frequently for 2-3 minutes.
Make sure it does not burn.
Using a colander and a large bowl , line the colander with heavy duty cheesecloth , muslin , or cotton cloth large enough to completely cover the colander.
Pour in the soy milk mixture and twist close the cheesecloth , muslin , or cotton cloth.
Squeeze the milk out.
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Ingredients
soybeans, water, nigari