How to make tofu: preparation of theHomemade Tofuwith or without nigari. Detailed and simple instructions.
Are you vegan but do you love cheese? You can replace it with tofu! In this regard, we will show you how to make tofu, a vegetable cheese that does not contain lactose because it is based onsoy curd.
Tofu has interesting nutritional properties, provides Omega 3 and 6 fatty acids, iron and a good percentage of flavonoids, substances with a powerful antioxidant action. The caloric aspect should not be overlooked; 100 grams of tofu contains about 90 calories.
The tofu it can be enjoyed in many ways: spread, cooked in a pan with sauces, spices or chopped herbs. Also excellent grilled or baked, flavored with mustard or other spices. You can also taste itmarinated, just let it rest (in fact, marinate) in lemon juice oil and herbs to taste. Ideal for those who follow a vegan style or for those who are allergic to eggs, tofu, in fact, can be used as a substitute for eggs in the preparation of various sweet and savory dishes. Of course, tofu is available in stores that sell organic products but if you do not want to buy it, it can be prepared at home very easily On this page, we will explain how to make tofu with or without nigari.
How to make tofu with lemon juice- preparation without nigari
Let's start with the recipe oftofu without nigari. If you intend to prepare atofuthat can come as close as possible toindustrial tofu, move on to the next paragraph where we will explain how to make tofu with nigari.
- 1 kilo of organic yellow soy beans
- 1.2 liters of hot water
- 1 glass of lemon juice
- 1 cup of cold water
Tofu with lemon, how it's done
Here is the preparation:
- Pour the soy beans into a bowl containing water and leave them for at least a whole day: it serves to soften them
- Spend at least 24 hours, drain and pound them in a mortar: alternatively you can use the mixer
- Take the cream obtained, pour it into a pot with hot water and cook
- Once the mixture comes to a boil, add a cup of cold water
- Bring back to a boil again then add another cup of cold water again
- Leave on the heat for another five to six minutes
- Strain the mixture into a saucepan and add the lemon juice
- Put the saucepan and let it thicken, making sure that the flame is low
- When the mixture has a compact consistency, drain well with a colander and place in a container with a colander underneath
- Put a lid with a weight on top and leave for about an hour, in order to make the tofu and drain excess water
Keep the tofu in the fridge in salted water for at least 4-5 days.
Nigari, what it is and where to find it
Thenigariis a white powder consisting ofmagnesium chloride and calcium chloride. Theindustrial tofuit is prepared starting from this coagulating agent. Nothing complex, it is a mixture of salts that interact with the soy proteins by thickening them. That's why thehomemade tofu with lemonit is much softer than theindustrial tofu, prepared with nigari.
Thenigariit is also known asLushuibut it is always the same mixture of magnesium chloride and calcium chloride. These two salts are water soluble and aggregate with soy proteins to create a blend"curd"able to give tofu a more decisive texture.
In Japan, thenigariemployed for the preparation of tofu, consists mainly of marine magnesium chloride.
Thenigarican be replaced by lemon juice to havesoft homemade tofu, for ahard tofu, it is possible to use carob seed flour even if the final result will be slightly different.
Nigari, where to find it
The nigari is not hard to find at all. Where to buy it? In stores specializing in the sale of cooking ingredients or on Amazon, taking advantage of online sales. On Amazon, a package of natural Nigari (sea salts, with the exception of sodium chloride, i.e. table salt) produced in Japan is offered at a price of 7.31 euros with shipping costs included in the price.
For all information, please refer to the Amazon page: Nigari - 100 gram pack.
Homemade tofu with nigari
TherePreparationit is similar to the one seen above. You have to start from the yellow soybean (better if organic) in order to make soy milk at home and then make it coagulate with the nigari.
To get goodHomemade Tofu, start the soy milk preparation process by grinding the yellow soy.
Continue with the filtration of the liquid obtained, with its boiling, with the coagulation and the "pressing" or filtration with a muslin cloth.
To obtain a very thick tofu, during the coagulation phase, add the nigari.
For complete instructions I invite you to read the guideHomemade soy milk. Where I will also explain where to find excellent organic yellow soy.
How much nigari to use?
This mostly depends on your intentions. You want to get ahard tofu, solid or dense? For thesoft tofuyou don't need thenigari, you just need the lemon as seen inpreparation of tofu without nigari.
Let's say, for a good onesolid tofu, you need 4 g of nigari for every liter of soy. Let's see the ingredients to prepare thehomemade tofu with nigari, using ready-made soy milk:
- 1 liter of natural soy milk (unsweetened)
- 4 g of nigari
- 100 ml of water
- salt (optional)
In a saucepan, pour the soy milk and bring to a boil. Turn it off immediately and transfer it to a glass or plastic bowl. Meanwhile, dissolve the nigari in hot water, stirring with a wooden spoon.
Gradually pour the water into the soy milk and leavecoagulatesoy protein for 10 - 15 minutes.
Filter everything with a muslin cloth or a natural cotton kitchen towel. Salt to taste and, if you want, add aromatic herbs and spices.
Let the curd drip for an hour just like you would for a fresh cheese!