Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.
Soy Flour Tofu
Servings: 400
Preamble
This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!
This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.
This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.
Ingredients
soy beans (whole, 400 g)
water (2.2 liter)
nigari (7 g)
water (250 ml)
Directions
Measure 400 g (2 cups) of whole soybeans, and grind into flour. As fine as you can manage. We use our grain mill to do this. This amount of whole soy beans yields about 2 1/2 cups of flour.
Transfer flour to a bowl and mix in 2.2 liters (8 3/4 cups) of water. Let soak for 30 minutes.
Line a large pot with a lightweight nylon of cotton bag, and strain the liquid through the bag and into the pot. Pick up the bag and squeeze the milk out, pressing hard with your hands. Then, transfer bag with the okara (the soy flour) to the bowl used previously in the recipe, and add 375 ml (1 1/2 cup) of water. Knead the okara in the water through the bag to extract as much of the leftover milk as possible. Then transfer the okara into another bowl and reserve (it's possible to make other recipes with it, don't toss it). Clean the nylon or cotton bag, we'll use it again later in the recipe.
Add the strained soy milk to the pot, and bring liquid to medium-high heat. In the meantime, prepare a solution of 7 g (1 1/2 tsp) of nigari into 250 ml (1 cup) of hot water. Reserve.
When boiling, reduce heat and swirl in half of the nigari mixture. Stir slowly to push the nigari to the bottom of the pot. Add the second half of the solution, stirring on the surface, drawing a cross. The soy milk will start to coagulate. Cover, and simmer for 20 minutes. Turn off heat, and if tofu hasn't curdled enough, let rest for another 15 minutes.
When all the soy milk has formed into curds and there is only clear yellow whey left, the tofu is ready to be pressed. Using a slotted spoon, pick out the curds and transfer to a nylon bag, or into a tofu mold. If using a bag, twist the top of the bag to compress the tofu. We like to lay the bag over a slanted surface, like a cutting board at an angle that drains into the sink, and to place the bag there with a plate and weight overtop. The heavier the weight, and the longer you wait, the denser the tofu. For a softer tofu, don't weigh it down.
Eat as is, or cover with water and keep in a cool place.
