Whats is Tofu?

[Guest guest]

I tasted Tofu once a while back, but was not sure if I had cooked it

properly. What exactly is it? I might give it another try if anyone

has any recipes on it please - I would appreciate it. Thanks -

Chatty :-)

[Guest guest]

Tofu is made from soy milk. Most of the work in making tofu is making soy milk.

That is why the SoyaJoy soy milk maker can give you a big help in making tofu.

There is no such machine as a Tofu Maker regardless of what the seller may

claim. All a machine can do is to make soy milk that will be used to make tofu.

That is why we honestly call the SoyaJoy a soy milk maker, not a tofu maker even

though it does as much as any other machine that may lead you to believe it

could make tofu with a push of the button.

Below are step-by-step instructions on how to make tofu from soy milk. Visit

other pages on our web site for instructions on how to make soy milk. Many tofu

recipes and tofu recipe links are provided at the end of this page.

 

1. Make three to four batches of " extra strength " soy milk per SoyaJoy User

Manual. Once the soy milk is made, the major part of the work for making tofu is

done!

2. Pour all the batches into a pot and simmer soymilk for 5to 10 minutes.

Cool down to about 170 to 180 degree F.

3. Prepare coagulant – dissolve either one teaspoon Nigari (natural magnesium

chloride) or two teaspoons natural calcium sulfate in one cup of warm water.

Less coagulant produces softer tofu, More produces harder tofu.

4. Pour the prepared coagulant solution slowly into the soymilk while gently

stirring the soymilk. Stop stirring once 3/4 of coagulant solution is added.

Wait 2-3 minutes. Now, gently stir the forming curds and sprinkle the last 1/4

of coagulant solution into any milky areas. If there is no milky area left, you

do not need to add the rest of coagulant solution. If there is still some milky

area after adding all coagulant solution, mix some more to use.

5. Once all soymilk is separating into small white curds of tofu and an amber

liquid (whey). Transfer coagulated dispersion into a tofu mold (or tofu box)

lined with cheesecloth. Any container has many small holes in it to allow left

over whey to drain can serve as a tofu mold. A lid is placed on the forming

container. A small weight of 3 to 5 pounds is placed on the lid of the container

and allowed to sit for 20 minutes or so. A pot of water can serve as the weight.

6. Empty the resulting block of tofu into a tub of cold water and allow it to

sit for another hour then store the tofu in refrigerator and change soaking

water daily.

 

You can eat the fresh tofu while it is still warm. The freshly made warm tofu

taste so much better than those from the store! If you use new crop soybean, the

tofu tastes even better. It is very satisfying to see tofu coming into shape

from soymilk. Most every one tried it enjoys the process.

 

I read somewhere that the whey makes a wonderful natural hair rinse for soft and

shiny hair, or can be used as a warm liquid for cleaning up the day's dishes!

Another use for the whey - this is a secret that is revealed for the first time!

The whey can be used as coagulant next time you make tofu. The best is to run

the whey through cheesecloth to make sure there is no tofu curds in it. Save

about 1/2 gallon whey in a sealed jar. Leave the jar in room temperature for

about two weeks or so for it to develop in its own culture. Use about 1/2 to 2/3

of whey to make tofu the next time, and add same amount of new whey into the

jar. If you do not use it more than one week, store it in the refrigerator. When

you use whey to make tofu, you need to add a lot, about 1/5 to 1/4 of the

soymilk you are to make into tofu. When the soymilk is ready for coagulant to be

added, pour whey into it while slowly stirring the soymilk, just like you would

with other coagulant. Add more or less as you watch the results. You may need

some practice to use the whey as the coagulant. Our advice is to first learn to

make tofu with the well known coagulant - natural calcium sulfate or magnesium

chloride. Once you really familiar with tofu making process, you can try the

whey method.

 

About Tofu Coagulant - natural calcium sulfate and magnesium chloride are the

most common tofu coagulant used. They have been used for hundreds years in Japan

and China. It is very difficult to find them in retailing stores. We are now

selling both online on this web site.

 

 

 

 

chatterbox2u2 <clairesee1 wrote:

 

>I tasted Tofu once a while back, but was not sure if I had cooked it

>properly. What exactly is it? I might give it another try if anyone

>has any recipes on it please - I would appreciate it. Thanks -

>Chatty :-)

>

>

>

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[Guest guest]

I use silken tofu in a variety of dishes - in place of ricotta cheese,

mayo, marscapone cheese...I have recips using different types of tofu

at my site:

http://www.soyfoodkitchen.com

 

Try the bruschetta - it is really, really tasty and easy to make.

Catherine

 

, " chatterbox2u2 " <clairesee1@h...> wrote:

> I tasted Tofu once a while back, but was not sure if I had cooked it

> properly. What exactly is it? I might give it another try if

anyone

> has any recipes on it please - I would appreciate it. Thanks -

> Chatty :-)

[Guest guest]

This is great stuff.

 

* Exported from MasterCook *

Oven-Fried Breast Of Tofu

Recipe By : " The Almost No-fat cookbook " by Bryanna Clark

Grogan

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/4 cup soy sauce

3 tablespoons nutritional yeast flakes

2 teaspoons crumbled sage leaves -- or 1 tsp. powdered

-- sage

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

2 pounds reduced-fat -- firm or medium-firm

-- regular tofu

1 cup Seasoned Flour

***SEASONED FLOUR***

2 cups whole wheat flour or other grain flour

1/4 cup nutritional yeast flakes

1 teaspoon salt

1 teaspoon onion powder -- (opt.)

pepper to taste see directions

I fry the slices after marinating in a lightly oiled non-stick pan,

without the seasoning flour and eat hot or cold, delicious either way.

 

Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water,

soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered

sage, dried rosemary, dried thyme, onion powder.

Instead of all or some of the traditional " poultry seasonings "

(thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or

whatever herbs are suitable for the dish you are making. For spicy Breast

of Tofu, add as much Louisiana-style hot sauce to the marinade as you

like.

Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into

1/2-inch thick slices.

Marinade the tofu slices for as little as a few hours or as long as a few

days(in the refrigerator). Turn the slices or spoon over the marinade

from time to time, or store in a tightly lidded container, and shake.

 

To cook, preheat the oven to 400 degrees, and coat the tofu slices in

flour, following

Lay the slices in single layers, not touching, on two lightly greased,

dark-colored cookie sheets (the tofu won't brown properly on shiny

aluminum sheets). Bake until the bottoms are golden, about 15 minutes.

Turn the pieces over and bake until the other sides are golden, about 15

minutes more. Use immediately or cool on racks and refrigerate.

The slices will keep well wrapped in the refrigerator for several days.

Cold Breast of Tofu slices can be used as a sandwich " meat. "

Try them diced and mixed with celery and Tofu mayonnaise, for an

excellent sandwich filling or hearty salad to serve on lettuce leaves.

Serve hot slices topped with any sauce suitable for chicken or veal. Use

in your favorite casseroles , or slivered in a chef's salad instead of

chicken.

Seasoned Flour Mix together: 2 cups whole wheat flour or other grain

flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion

powder(opt.) pepper to taste Store in tightly covered container in the

refrigerator.

 

 

At 04:00 AM 3/31/2002 +0000, you wrote:

I use silken tofu in a variety

of dishes - in place of ricotta cheese,

mayo, marscapone cheese...I have recips using different types of tofu

 

at my site:

http://www.soyfoodkitchen.com

Try the bruschetta - it is really, really tasty and easy to make.

Catherine

, " chatterbox2u2 "

<clairesee1@h...> wrote:

> I tasted Tofu once a while back, but was not sure if I had cooked it

 

> properly. What exactly is it? I might give it another

try if

anyone

> has any recipes on it please - I would appreciate it. Thanks -

> Chatty :-)