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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Tofu is an ingredient widely used by many housewives to prepare delicious dishes for the family due to its appealing flavor and nutritional benefits. Today, let’s cook with TasteVN to learn how to make tofu using a nut milk maker or a blender in the article below!
Ingredients for Making Tofu using a nut milk maker or blender Serves 2 – 3 people
Dried soybeans 1 kg Pandan leaves 3 stalks Water 10000 ml (Used for grinding and squeezing the soybeans) Alcohol residue 800 ml </
Using lemon vinegar
If you use lemon vinegar, keep in mind that to make the dish tastier, the vinegar should be mixed to a medium sourness; it shouldn’t be too strong or too diluted. Therefore, you only need to use 100 ml of fermented rice vinegar mixed with 800 ml of water.
The ingredients that create the precipitate above will be suitable for housewives who are just starting to make tofu or only occasionally make it. If you want to start a business, then use sour water. This is the water obtained after filtering the tofu, which usually has a yellow color like tea and will precipitate if you leave it for 1-2 days, depending on the weather temperature.
Ingredient images:
Tools needed:
Nut milk maker or blender, bowl , strainer, cloth, milk bag,..
How to make Tofu using a nut milk maker or a blender
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Grinding soybeans
After purchasing soybeans, remove any damaged or worm-eaten beans and then wash them clean with water. Soak the beans in cold water for about 8 – 10 hours.
Next, divide the soaked beans into 7 equal parts, with each part weighing 100g. Then, add 500 ml of water along with 1 part of the beans into the nut milk maker or blender. Select a medium grinding speed and grind for 5 minutes, then increase to a higher speed for 40 seconds.
To achieve smoother and tastier soy milk, you can use a nut milk maker as the device has an automatic grinding and cooking function for soybeans, so you only need to filter out the residue.
Note:- The downside of using a nut milk maker is that the milk produced may not be as thick as desired if you add too many beans at once, which can prevent the machine from grinding completely and may lead to burning.
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Straining soy milk.
After grinding the soybeans, you proceed to strain each portion of the beans. First, use a straining bag to hold the blended mixture, then gently squeeze the bag with your hands to extract the soy milk.
When the first straining is finished, if you find the soy milk still has a thick consistency, continue to grind once more with 500 ml of water to extract all the soybean substance. Finally, after going through 2 strainings, you will obtain about 1 liter of soy milk.
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Cooking soy milk
First, pour the soy milk into a pot. You proceed to cook on high heat for about the first 10 minutes, then reduce the heat while stirring continuously until the soy milk boils.
When the milk reaches about 80 degrees, slowly add 1/3 of the sour water around the edge of the pot, continue stirring, then cover and let it sit for about 3 minutes.
Next, add another 1/3 of the sour water and stir gently 1-2 times, then cover and let it sit for about 3 minutes. Finally, just add the remaining sour water, repeat the previous step, and turn off the heat.
Tip:- You should add the sour water gradually in stages, avoiding adding it all at once as it will cause the tofu to become hard.
- If you don’t have enough sour water, you can use boiling/warm water mixed with lemon, avoiding cold water.
- Make sure the temperature of the soy milk is between 80 – 90 degrees Celsius throughout the process of adding sour water until the soy milk has completely curdled.
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Pressing the tofu
When the soybean milk has completely curdled, you proceed to press the tofu. First, scoop out the part of the liquid in the soybean milk pot, then use a thin piece of cloth to cover the tofu mold. Pour the curdled soybeans into the mold and use a spoon to press and spread them evenly. Next, pull the excess cloth to wrap it tightly, then place a piece of wood on top of the tofu to remove all the water.
Use a heavy object to press down on the tofu to help it release all the water and form a block. Continue this process for about 10 – 15 minutes, then check the tofu until you see it has reached the desired firmness, then stop pressing.
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Final product
Each piece of tofu has a beautiful white color with a smooth, moderately soft exterior, accompanied by an attractive aroma. Using 100% natural ingredients makes it extremely safe for the family’s health. When using, you can fry the tofu to enjoy.
Tips for successful execution
- You should grind finely and divide the beans into smaller portions for a smoother texture.
- Only use 1 liter of water for each portion of beans. Once you have collected 7 liters of bean water, filter it one more time to get softer tofu.
- After turning off the heat, you must press the tofu immediately to avoid souring due to the sour water soaking into the tofu.
- If you want soft tofu, do not use a weight that is too heavy, and vice versa.
How to store tofu
- If using un-fried tofu, you should briefly boil the tofu.
- Place the boiled tofu in a food container and pour cold water over it until it is submerged, along with 1/2 teaspoon of salt.
- Finally, just store it in the refrigerator. A small note is that you should change the water in the container once a day to keep the tofu fresh and it can be stored for about a week.
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Thus, TasteVN has introduced to you how to make tofu using a nut milk maker or a blender that is very simple and convenient. We hope that through the article above, you will have an additional useful tip when preparing delicious dishes for your family. Wishing you success in your cooking!
