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Featured Writers, Food

Tips For Making Your Own Tofu

Japanese_Tofu-7

Though there are a few people who hear the word tofu and automatically think of something unappetizing, white, and spongy many more people hear the word tofu and think of a special, healthy, and tasty part of their regular diet.  A recent poll in Gourmet Magazine shows that 67% of American homes consider tofu to be an important and healthy part of their diet. Tofu, though it has had a process of becoming popular, has numerous health benefits. Tofu provides calcium for your bones and teeth and it provides protein which means you do not have to eat as much fatty and expensive meat.

Along with being extremely healthy for you, tofu is one of the most versatile of foods because it can take on almost any flavor you wish. Tofu can be used for savory main dishes, sweet snacks, dips, and even deserts. Having unseasoned or bad tofu is like stepping into a moldy shower or biting into a sponge without the soap taste. It won’t really taste like much but it doesn’t taste good either.

Store bought tofu can be good and of good quality, but sometimes things taste better when you make them yourself. Tofu is also much more fresh when you make it yourself. You can also experiment while making your own tofu so that you can create the texture you really want and like.

Here are some tips to keep in mind when making your own tofu:

  • Tofu is best eaten within two days of making it yourself.
  • Buy food-grade soybeans, clean the soybeans and grind them up. Or you can just buy fresh soymilk from the store.
  • Buy soymilk that has not been sweetened.
  • Buy plain soymilk, not flavored, this can be found in the organic section of your supermarket.
  • You will also need the soymilk coagulant like natural magnesium sulfate or natural calcium sulfate; these can be found at most organic food outlets.
  • Heat up the soymilk until it is just about ready to boil.
  • Dissolve one teaspoon of natural magnesium chloride, or 2 tablespoons of natural calcium sulfate in one cup of hot water.
  • Be sure the coagulant completely dissolves.
  • Remove the soymilk from the heat and add the coagulant in slowly while stirring.
  • The milk will separate into curds and whey as you stir.
  • Stir until the curds are the consistency you want.
  • Wait for the curds to cool then place in a box with holes and lined with cheesecloth.
  • Place a weight on the box and leave for about 20 minutes.
  • Remove the weight and immerse the tofu in ice water.
  • One quart of soymilk will produce about a half pound of tofu.

Now that you have your very own homemade tofu you can use pair it with just about anything and for just about any type of meal or snack. You can use tofu with stir-frys for savory dinner meals; you can use tofu in a breakfast smoothie, or scrambled eggs, or even a breakfast burrito; you can even use tofu as a dessert, you can make tofu pudding, cakes, and more. Go with the dessert option by giving the tofu sweet and sugary flavors.

Madison Resare is a content creator who enjoys writing about healthy food, tofu, and mold showers.

 

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About Leigh "Dangerous Lee" Langston

Author. Artist. Blogger. Single Mom. Black Woman. Stoner. Silly. Sexy. Loner. Cynic. Realist. These are some of the words I use to describe who I am. The Dangerous Lee Network features my commentary and guest content on viral topics and worldwide news as well as my short stories, poems, opinion essays and blogs that highlight events in my personal life.

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  1. Pingback: ARTICLE: TOFU | euzicasa - May 2, 2014

  2. Pingback: Yuba and Soymilk: A Soybean Beginners Manual Vol. 1 | Simple and Complex - August 11, 2013

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