Tofu - bean curd

Tofu - bean curd

Category: Dishes from cereals and flour products

Ingredients
soy	0.5 liter can
kefir or weak vinegar solution
(I used a serum)	about 0.5 l.

Cooking method

• Dedicated to all Tofu lovers, as well as those fasting on this forum and vegetarians.
• Rinse soybeans thoroughly and cover with cold water. The water should cover the beans by 3-5 cm. Soak for 12 hours, then pass the swollen beans through a meat grinder, add water to make a gruel (I grinded with a blender, adding 1: 2 water). After 30 minutes, separate the liquid similar in color to cow's milk. In an aluminum saucepan, grease the sides and bottom with lard and pour the liquid squeezed out of the beans into it. Bring to a boil, first over high heat, and then, reducing the heat, pour in a weak solution of vinegar or kefir (I have whey), stirring gently until curdled (at this stage I tried to add apple cider vinegar, I read it on the Internet, but the process was weak as soon as added serum and lo and behold, in the blink of an eye, curdling and separation of clots occurred). Pour the curdled mass into a cloth bag, then quickly squeeze out the water, tie the bag and put it under a press while hot (I lined the inside of the double boiler sieve with a towel, filtering through the towel, wrapping its edges, put a plate on top and put a jar of water, the process took about 20 minutes ). When the curd is solidified, remove from the bag and cut into pieces. Tofu can be kept in the refrigerator for several days by immersing it in cold water and changing it every day.

Note

From a 0.5 liter can of soybeans, 502 grams of cottage cheese was obtained. In fact, the weight and consistency of the curd will depend on how long you press it and how much weight you put on top of the load.
P.S. In addition, I decided to supplement the recipe with photographs of the book and the recipe itself.




TOFU - a bean cheese that looks like cottage cheese, the basis of which is soybeans; a traditional Japanese dish usually served for breakfast.

I have never tasted anything soy in my life. Looks like real cheese.

oooooooooh !!!!! i want tofu !!!! we have Japanese tofu in the store of some samashech money
Gabichka, how weak should the vinegar solution be? vinegar or Japanese vinegar? how much percentage? and what role does he and the serum play in this case?

Alexa13, and it looks like cheese, it tastes neutral, it resembles not salted feta cheese; it has the ability to absorb, like a sponge, those aromas with which it is prepared.

Light, vinegar or kefir are needed for curdling milk, by the way, when warmed up, it really smelled of cow's milk. About vinegar I'm blocky, I read one girl in LJ and first poured 2 spoons (I have my own homemade one) and several flakes appeared, and the book said either vinegar or kefir, then I remembered that I had serum in the refrigerator, it and poured in and curdling occurred - stratification into flakes and greenish whey, which is one to one similar to the whey that is obtained when preparing ordinary curd. I won't do it with vinegar anymore - I gave it a light aroma. So, the Chinese are not stupid and it looks like milk and cottage cheese turns out.
I don't know how much it costs in the store, one thing I can say is that its price I got is 5 hryvnia, this is the cost of half a liter can of soybeans (I will add it in the recipe now) and the yield is 0.5 kg.

[Gaby]

Gabychka, wow !!! Tofu, do it yourself !!! Superrr !!! I love tofu !!!

Where else to find soy ...

Cool! And how much by weight is soy? I didn’t understand him and you can fry it, I love fried tofu
Thank you

Gabi, you are smart !!! I laid out such a recipe, there is no price for it! I love tofu very much, but as the fashion for such dietary products went, it skyrocketed in price. And soybeans can be bought in markets and departments where spices are sold. I'll definitely make my own tofu cheese now, if only it works.
Gabichka, thanks for such a wonderful recipe !!!

[Gaby]

Gaby, great recipe!

You can probably grease it with vegetable oil, and pour in lemon juice? Then you get a really lean product ...

I also think, but there is Garnets brand soy flour - maybe it should be used somehow in this recipe?
Sold in Platypus

I also think, but there is Garnets brand soy flour - maybe it should be used somehow in this recipe?

Oh, I just have such flour !!! It would be great if you can make tofu from it !!!

Oh, I just have such flour !!! It would be great if you can make tofu from it !!!

we have the same in the store ... but will it work out of flour?

And how does flour differ from beans passed through a meat grinder with water, except for even greater homogeneity?

We once dined at the Post at the Pushkin cafe - we took the guests of the company, so they served lean sour cream, which practically does not taste different from the usual one. We asked again if they had confused.
So it seems to me that from fine flour the most delicate products should turn out, "yogurt", "sour cream" and "cottage cheese"

GORGEOUS recipe !!! Where to buy soy beans?

in our markets are sold

[Gaby]

Gabychka, wow !!! Tofu, do it yourself !!! Superrr !!! I love tofu !!!

Where else to find soy ...

Little babydare, everything is simple here, I didn’t expect it myself. I bought soybeans at the bazaar; here they sell different cereals either for a bucket or for a half-liter jar.

Cool! And how much by weight is soy? I didn’t understand him and you can fry it, I love fried tofu
Thank you

I didn't weigh the soybeans, I bought it for trial, it was an experiment. I have already fried eggs with onions and with tofu, the tofu tasted like chicken meat previously boiled and fried, so satisfying it turned out.
Melanyushka, Thank you.

Gaby, great recipe!

You can probably grease it with vegetable oil, and pour in lemon juice? Then you get a really lean product ...

I also think, but there is Garnets brand soy flour - maybe it should be used somehow in this recipe?
Sold in Platypus

Alexandra, I can't say anything about flour, all the same, the Chinese have been cooking in this way for more than a thousand years, while the beans increase by about 4 times. As for lemon juice, it’s probably possible, I have come across such information on the Internet.

GORGEOUS recipe !!! Where to buy soybeans?

I wrote above that I bought at the bazaar, try it easily.

Thank you girls for your attention, to be honest, I doubted whether to exhibit the recipe, but there is so much attention.

Here is a YouTube video to get an idea of ​​the process.

Girls, I found a recipe from flour in tyrnet:
Making tofu at home is also easy. To do this, combine a glass of soy flour and a glass of cold water in a small saucepan, stir well and add two glasses of boiling water.
Next, the soy mass must be mixed again and boiled for 15 minutes over low heat, and then pour 6 tablespoons of citric acid into it. Stir the soy milk again and wait for the mass to settle. Then the tofu is strained.
We can, whoever has flour, will try. Soy is sold in our market, but I have not seen flour, so I will try from beans.

We sell tofu everywhere. I bought it several times. I would not call this product tasty. However, during Great Lent before Easter ... Probably, it is still relevant.

so in fact the advantage of tofu is that it is not tasty, but tasteless! that is, he has a phenomenal ability to absorb the tastes and smells of the foods he cooks with.thanks to tofu, you can eat a frying pan of mushrooms, eggs, shrimps and other sweets that are not customary to buy and eat in boxes, tons and square meters :)

so in fact the advantage of tofu is that it is not tasty, but tasteless! that is, he has a phenomenal ability to absorb the tastes and smells of the foods he cooks with. thanks to tofu, you can eat a frying pan of mushrooms, eggs, shrimps and other sweets that are not customary to buy and eat in boxes, tons and square meters :)

Do you need to eat in tons, boxes and square meters? Don't know if it's worth it? I only know that tofu and soy milk are often bought by people who are intolerant to lactose, but they want milk ... Here, as they say, "you will become cancer yourself without fish." I'm not sure that these foods are useful for normal body functioning. I read not very good reviews about the usefulness of soy products, especially for men, their reproductive system ...

[Gaby]

Gaby I join the enthusiastic choir!
Simple and wonderful! Thank you for taking the decision and sharing with us!
I have been buying soybeans in beans for a long time - on the market, and Mistral also produced its half-kilogram packs - they have selected soybeans, but not always available (I bought them at Perekrestki).

Gaby, so I will have to make tofu with your light feed, although I have never been impressed with the purchased one ...
Of all soy products, I do not like milk (any) and indifferent to tofu (was still)
I know, I know about pickling and adding tofu before pressing - to get at least some taste, but ... the experiments with the store were not impressive.
I will play with my home - what if I become a fan
Well, in any case, there will still be what remains after the milk is pressed - OKARA is just my product!
I make meatballs out of it, add to bread and cookies

Okara
Homogeneous wet mass. Odorless, light yellow in color, high in protein. It is obtained by squeezing soy milk on a filter press. Okara is the only plant source of ferrous iron that is easily absorbed by the body. In addition, okara is an excellent source of fiber and contains significant amounts of the nutrients of whole soybeans. Okara is added to regular flour in a 1: 1 ratio, used in the preparation of baked goods, cookies, gravies, sauces, etc. In baked goods, it can replace eggs (1 egg = 1 tablespoon okara + 2 tablespoons water). Stored frozen.

And a tip for tofu:
Freezing tofu will give it a firmer texture. You can freeze directly in the package or wrap each piece in cellophane or foil. Thaw and squeeze tofu before eating. It will resemble a sponge that absorbs marinade or sauce much faster and easier than fresh tofu. When frozen, the color of the tofu changes from white to light golden. The marinade can be sweet or salty water with aromatic herbs, vodka, beer, garlic infusions, etc. The minimum marinating time is 12 hours and only in the refrigerator, as any proteins decompose very quickly. With prolonged heat treatment, the aroma obtained during pickling disappears, so it is better to use pickled tofu for cold cooking or add at the end.

ABOUT! I have my birthday cake INDOKITAI from soybeans, you can make it from okara too! Both the photo and the text are almost ready, I'll go put out the recipe.

Do you need to eat in tons, boxes and square meters? Don't know if it's worth it? I only know that tofu and soy milk are often bought by people who are intolerant to lactose, but they want milk ... Here, as they say, "you will become cancer yourself without fish." I'm not sure that these foods are useful for normal body functioning. I read not very good reviews about the usefulness of soy products, especially for men, their reproductive system ...

I read how one man drank several liters of carrot juice a day and died from an overdose of vitamin A in the body.Perhaps measure is good in everything? but at the expense of the reproductive sphere, probably, the Chinese simply do not know about this unpleasant quality of soy products in general, and tofu in particular.

I read how one man drank several liters of carrot juice a day and died from an overdose of vitamin A in the body. Perhaps measure is good in everything? And at the expense of the reproductive sphere, probably, the Chinese simply do not know about this unpleasant quality of soy products in general, and beans in particular.

I will not argue. And the Chinese are deliberately fed with soy so that they can reproduce less Just for the Chinese, soy is useful They probably just don't know how to protect themselves
From the experience of my own family, I was convinced that fussing with the preparation of soybeans and soy products is a "tale of wasted time" and means. My men do not like it.

[sweetka]

I read how one man drank several liters of carrot juice a day and died from an overdose of vitamin A in the body. Perhaps measure is good in everything? but at the expense of the reproductive sphere, probably, the Chinese simply do not know about this unpleasant quality of soy products in general, and tofu in particular.

sweetka , I am in complete solidarity with you - in all measure and with respect to the Chinese, there are more and more of them, and about the usefulness-harmfulness, we Caprice and others have already discussed here: Soy meat - tasty and proper preparation and I was once again convinced of the cunning of the saying "Truth is born in disputes" ... A year has passed, and Caprice still believes in horror stories

And about the intentionality of soy in the Chinese diet - Caprice there weren't so many of them then, when they began to grow soybeans ...
And it would hardly have multiplied so much if soy were seriously anaphrodisiac

[Caprice]

A year has passed and Caprice still believes in horror stories

Suns, I'm too big a girl. And you - first to grow up to my age, and then you will tell fairy tales to your grandchildren.
Tofu is a tasteless muck for a very big fan, however, like most soy dishes. And not very useful. And there is no need at all to describe this as a stupefied dish in the diet of a European person. Eastern peoples ate it, probably from hunger, as a cheap substitute for protein foods.

Girls, let's not quarrel over such a trifling occasion, and even being at a party. Tofu is a specific dish for everyone's taste. Is it good or bad? Well, you remember: "what is good for a Russian, death for a German." Therefore, people who consider this a terrible poison will not eat, and such legumes absorbers like me - so with great pleasure! It's simple :)

Tofu is tasteless muck for a very big fan. Eastern peoples ate it, probably from hunger

I have nothing to do with eastern peoples, but I adore tofu, and I love it in its natural form, mixed with anything, it loses its attractiveness for me ... Can it be so hungry for me?

Can he be so hungry for me?

You know better

[Gaby]

I, too, have been using tofu for a long time, and sweet with raisins and vanilla, and salty. I make the marinade the same as for chicken wings. Ginger, garlic, honey and soy sauce. And tofu should have a neutral taste initially. Like cottage cheese. We ourselves choose how we want to eat it. GabyThank you very much for the recipe !!!
But tofu has practically disappeared from sale in our country for the last two years. Now I'll try to do it !!! And I think I saw soybeans in Amstor, the Fair produces, but at the Fair everything is quite expensive. I'll try to search the market.

[Gaby]

Oh, how fun it was, while I went to my nephew for his birthday, how many copies were broken ... I don’t want to argue, only this recipe was invented in the first century BC and if you think logically, then the Chinese ate it and did not knew that in the 21st century, scientists would establish that it was harmful to eat soy and multiplied, multiplied, even at the highest level they came up with how many restrictions so that children would not do more than one. Everyone decides for himself what to believe in and what to eat. Kapraysik here's a flower for you and thank you for expressing your opinion and your concerns, just who doubts, then of course you should not try.

Gaby I join the enthusiastic choir!
Simple and wonderful! Thank you for taking the decision and sharing with us!

Nagirushka, believe me, I remembered you when I was writing the recipe, not long ago I read your recipe for "correctly reconstituted soy meat" and even bought soy meat but still did not do it; I read your debate with Caprice there, but it somehow did not stop me, as you see.
About Okara read it in Japan it is used.

BlackHairedGirl thanks for so many flowers, can you share your recipes?

Eastern peoples ate it, probably from hunger, as a cheap substitute for protein foods.

Eh, it's a pity that such disputes. Why don't scientists attack beans, lentils, peas? In Europe, America, no one argues about soy - complete, affordable protein. It's still a curiosity for Russia. And the East has always been famous for its long-livers and sages. And if we compare our yellow peas and soybeans, soybeans are clearly in favor both in chemical elements and in nutritional value and in assimilation. Let's remember the history of tea, chocolate, coffee and other overseas products. There were even potato riots! And for some reason, you just need to be able to cook and serve.

The recipe was supplemented with photographs from the book, so that no one doubted that the recipe was given without clear proportions.

Vikulya, but you can make a photo from the book, when it grows, make it even more. And then the shoto "for the old age the mavpotchka did not get enough"

Sveta, I'll try to do it now, if it doesn't work out, then the daughter will come and the mustache will do it.

in the radical, you need to remove the daw from 640 and put it somewhere at 800. and FSE

Sveta, look, can you see it now?

ooooooooooo, more than!

[Gaby]

BlackHairedGirl thanks for so many flowers, can you share your recipes?

Gaby, I answered you in a personal, I wanted to quote from there, but now I can’t find it. Please quote my answer here.

[to me]

Here is a personal message:

Vitusya! I would love to share the recipes, but there are none as such ... I just use the marinade from meat, well, for example, the one I wrote about in Temka about tofu - I take 1 tbsp. l. honey, 3-4 tbsp. l. soy sauce, 1 clove of garlic and 1 cm of ginger root, finely grated. I mix everything and there tofu, cut into large cubes, for 2 hours, as much as possible. Then I try how it was marinated - put it in a frying pan and stew a little, as the marinade begins to thicken, it's done. And I bought sweet tofu ready-made, with raisins. It was made by one private company in Donetsk. I also think, nothing complicated in cooking. A little sugar to your liking, a little salt, vanillin and raisins. And let it soak a little so that the sugar dissolves. You can experiment with salted tofu by adding ground black pepper, dill and garlic. But these are my fantasies, so I make cottage cheese as a spread for sandwiches, and I have not tried it with tofu. But now Post, you can try. They also told me that they fried it. But I have no such experience. Tofu disappeared from the sale without a trace.
You inspired me with your recipe, I will look for soybeans to try to make tofu !!! I watched the video, everything seems to be clear.
By the way, I also take soy milk, but not often. We sell vanilla and chocolate, it is expensive, 250 ml about 10 UAH. I add it to different cereals for breakfast, like regular milk. Nothing worse. I add it cold, I have not tried to cook on it. I like!

I will try to marinate, and for the second time I cooked myself an omelet with tofu for breakfast, to me So liked that I'm ready to do more and more just for scrambled eggs.

[Gaby]

Oh, I'm following Gaby I repeat - how fun it was

Gabichkaforgive me for unwittingly provoking Caprice in your Temko

But I really respect soybeans - my family has been a vegetarian for 20 years and it was soybeans that turned out to be a godsend for us in terms of protein - complete and easily digestible (unlike other legumes).And you can make so many things out of it - no cereal-bean can compare! : yes: I even bake a cake from soybeans - thanks, Vitusya, for pushing me - yesterday I finally posted it, maybe someone will come in handy, otherwise I doubted it before

And thanks also for remembering me

[Ira - Nagirochka]

Today I bought soybeans in Amstor, Yarmarka makes them, I wrote about it above ... quite expensive - about 16 UAH. pack, pack 300 gr. At the market, I asked the Uzbeks (where they sell dried fruits), they only have chickpeas. In general, I really want to experiment, tonight I'll soak soy in a good way ...
Ira - Nagirochka, give me a link to the cake, please! where is he?

Little black haired girl, how great, I will hold my fists for you; I didn't buy from the Uzbeks at the bazaar, but where they sell potatoes and all sorts of vegetables, they stand with a bunch of buckets and sell various cereals, do you really not have such? Maybe look at other bazaars or search the internet, there must be a way out.

[BlackHairedGirl]

BlackHairedGirl, you in the market find a place where they sell raw seeds, all kinds of millet, cereals, bran and other similar yummy. ask there! We sold it exactly in this place, but the Uzbeks never had it.

[sweetka]

sweetka Understood the train of your thoughts, thanks! We have this too, but already at the railway station. I'll have to go, everything can be. But our Uzbeks sell chickpeas, lentils of different colors, green buckwheat, and what not, just legumes ... But I'll go by train.
Gabichkaand thank you very much for your support! It's scary

Tanya, mentally I'm with you, so everything will be fine.
Regarding the heating-boiling of milk, heat it in the saucepan in which you usually boil milk, stirring it, otherwise I already said that I put the pan on the stove and went away for 3 minutes, and it stuck to the bottom while I was away, and I Regular milk in these pots with a thick bottom sticks if I don't rinse it with water, but I didn't know that soy milk would behave in the same way as regular milk.

As for the additives, I think how the milk will curdle without squeezing, add sugar, vanilla sugar, steamed raisins at this stage, mix, let the sugar disperse for a couple of minutes and press and salty can be made - so that it looks like cheese. Otherwise, as I did, I tried to eat a piece of tea with a bite, and it is bland, but satisfying.

[BlackHairedGirl]

My report will be so long that the link for BlackHairedGirl on soy cake
I soaked the soy the same day you posted the recipe, I really wanted to do this with my own hands.
I didn't weigh the dry one (I didn't think right away ...), everything that was left in the bank booted. But after the night I hung it up - 1050 gr
For this amount, during crushing in the combine, I added 1500 liters of water - as I understood, to the state of gruel.
Then I, perhaps, made a mistake, because I got only 300 grams of tofu.

Insisted for less than the prescribed 30 minutes - about 10 ..., because I suddenly remembered about my acquaintance with soy milk:

Fifteen years ago, our acquaintance (an experimenter in business in life) started his own business of processing soybeans: he bought a "cow" (as he called the apparatus for making soy milk) and it went ... Milk, tofu, curd cheese, okara ... Total I don't know, because at that time we only came to my husband's homeland - Samara, where everything was happening - on vacation.

I only remember how they tasted soy milk and the comments of a friend: you need to drink soy milk immediately or within two hours from the moment of "milking", then a smack appears ... I don't know how to describe it, but we tried his milk at different stages of "ripening" "and I can say for sure that the most acceptable and similar to usual is not even up to 2 hours, but up to 1 hour after cooking

After these tastings, I realized why I do not like dry soy milk or products with its addition - like many semi-finished products, it is not made from fresh, but so as not to throw it away after the expiration date ...
And soy milk is most often flavored for clear reasons (two hours have already passed)

So I hurried to strain and my okara turned out to be enriched, probably not all of it managed to go into the water ...
But the omelet with tofu turned out to be very tasty - even my fastidious husband ate !!!


Vitusya, thank you very much again! I just enjoyed the process!

For coagulation, concentrated lemon juice was used - 100 ml. there were no fresh lemons, and we don't have vinegar ...
It was cursed instantly!
Cooked in a slow cooker, greased with ghee another mistake! - despite constant stirring, I had to choose from the mass of ruddy foams. Probably the ghee combined with proteins and baked ...
She threw the mass on a towel in a sieve, after 5 minutes, when the main liquid was gone, transferred it to a bowl.
And immediately added salt to hot tofu, pepper - hot red and fragrant pink
And put it in a cone-shaped sieve (without napkins) under the press for 40 minutes (I tried a new sieve before Easter).
The taste of my tofu turned out, of course, very, very not bland ...
True, with an unexpectedly good sourness - because of the concentr. lemon juice. Next time I'll try regular juice. Although its recommended amount (in the video) is not even very small - for 600 g of soy - 250 ml!
And yet - in that video, gypsum is indicated among the ingredients

ta-dame! Devuli, I'm from the market with soy in trousers in a bag! Hurrah! Today I will soak!

[Nagira]

NagiraWhat a gift in the morning, I'm just delighted with both the impressions and the photos; such a beautiful slide of tofu turned out to be and the sieve is cool, I don't have that. I'm just so excited, thank you Nagira.

Regarding greasing the saucepan - I have already suggested that this is most likely so that the milk does not stick to the saucepan, since it behaves like regular milk when heated, this is where a milk cooker would probably come in handy, but I don't have one, so this is just a guess.
And here is my scrambled eggs, you can say that thanks to her I put out the recipe, because it turned out delicious.

I wish you the best of luck, I will wait for your impressions.

Girls, it's 12 o'clock at night to end. and if now soak and watch commercials until 8 pm, eh?

Svetlana, I don't even know what to say, try it or you can put it on the balcony or in the refrigerator in the evening and do it in the morning.

[Shine]

Girls, it's 12 o'clock at night to end. and if now soak and watch commercials until 8 pm, eh?

Shine, do not rush. Once it is written 12 hours, then you need to withstand this time.

I understand that 12 hours is for the water to soak the peas well. But now they have become very soft and break well. So what will I do today at 8-9 pm