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tofu made from soy milk

Name: Tofu Made from Soy Milk
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Japanese
Ingredients: 2 quarts cold plain (unflavored) soy milk (soybean solids content of at least 10%, preferably 12%); approximately 2/5 to 4/5 teaspoon bittern (nigari) labeled as coagulant for tofu (The amount of bittern depends on the magnesium chloride content of the product used.)

Serves: 1
Calories: 96 kcal
Total Time: 5 m
Japanese: Tonyu kara tsukuru tofu

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ingredients:

2 quarts cold plain (unflavored) soy milk
(soybean solids content of at least 10%,
preferably 12%)
approximately 2/5 to 4/5 teaspoon bittern (nigari) labeled as coagulant for tofu (The amount of bittern depends on the magnesium chloride content of the product used.)

step 1:

Place all ingredients in a heat-resistant container (about 6 × 4 × 2 in., for example) or cup and mix slowly and evenly without creating bubbles for 1 minute.

step 2:

Cover with a lid or plastic wrap and place in a microwave oven at 600w for 1 minute 30 seconds. If the mixture is not solidified, cook for another 10 seconds, or add a little bittern and mix and cook for another 10 seconds. If it still does not solidify, repeat the same thing.

If you want to make it even firmer, put it in the refrigerator overnight.

comment:

Despite the difficulty of obtaining bittern, tofu made from soy milk is quite tasty. Always choose plain (unflavored) soy milk or it will not harden and will not become tofu.

Japanese Food Lovers' Comments