I was thrilled when they accepted me in their cool circle only to find out that my very first challenge would be making tofu at home and then making a savory or sweet dish out of it. The latter is not that tough but the former! I didn’t even know you could make tofu at home. I mean doesn’t it need industrial sized vats and people scurrying around in surgical gloves and masks? Wrong! Turns out, making tofu at home is as easy as making paneer except you have to make the soy milk first and need to engage two big pots, an assortment of bowls for soaking and straining and a couple of strainers.
I did what everyone who is in a bind does these days. GOOGLE! After that it was just a matter of following links from Pamela’s to fellow newbie Ken to his link to here. I was ready to make soy milk, tofu and a tofu turkey. Ok, I didn’t make the turkey but I made the tofu and it took me a total of 2 hours, not including soybean soaking time. Here’s what I did.
Soak one and a half cup of soybeans in a lot of water. The soak time depends on the weather, anywhere from 8 hours in the summer to 24 hours in the winters. I soaked mine for about 18 hours.
Once soaked, grind them in batches till smooth. I did not know what it meant so I just used my idli/ dosa batter consistency measure. In my trusty Breville, it took me all of three minutes for each batch.
Boil about 5-6 cups of water in a big pot (and I mean the biggest pot you have). Add the pureed soybeans to the boiling water and at medium heat keep stirring till the mix starts to foam and froth. Sprinkle a few drops of cold water if it is threatening to spill over and it will threaten to spill over.
Once the mix boils, turn the heat down and let it simmer for about ten minutes before turning off the heat.
The stuff you catch in the top is called okara and supposed to be very nutritious and full of protein and other good stuff. I don’t know any use for it at the moment. If I do, will let you know.
The coagulant: Lime JuiceWash the big pot you boiled the bean paste in and transfer the soymilk in it. Bring to a gentle simmer and then turn off the heat. While the milk is reaching its simmer point, squeeze juice of five to six limes and mix it with a glass of water. I had approximately 1/4 cup of lime juice. This will be your coagulant.
Take the soymilk off the heat and add the watered down lime juice to the cooling soymilk. Stir till it starts to separate into curds and whey. Cover and leave the kitchen for 15 minutes. I vacuumed the living room.
Let as much liquid drain as you can. Carefully lift the towel by the edges and wrap is tightly around its contents. Try to squeeze as much water out as you can.
Place it on the above mentioned colander, with a lid and some weights on top. I used a big can of garbanzo beans.
Depending on how soft or firm you like your tofu, keep the weights anywhere from 5 to 15 minutes.
Take the weights off and rinse the tofu in a big bowl under running water, taking care not to hit the tofu directly.
Between completing my assignments for school, a doctor visit and carting the four year old to and fro to his activities, I did not have enough time to cook the tofu I made. The recipe will be coming soon, I promise.
This post was perfect for my B2B event, but the Velveteers’ code forbids me to enter it for any other event, including my own. And after being late for my first task, I dare not break another rule, because I intend to stick around for a while.
If you have stuck around till the end of this post, do pop on over to Sra, who won the title contest and is thus entitled to eight more links from me.