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What is the method for making tofu?

2024年02月22日

The method for making tofu is as follows:
First: Begin by preparing 500 grams of soybeans. Pick out any debris, rinse them thoroughly, and soak them in clean water for about one night. Then, rinse the soaked soybeans again until they are completely clean.
Second: Pour the rinsed soybeans into the high-speed blender, then add clean water—at a ratio of about 6:1—and blend using the fruit/vegetable setting.
Third: Place a cheesecloth in a bowl, pour the strained soy milk over it to filter out the soy pulp; then transfer the filtered soy milk to a pot and bring it to a gentle boil over medium heat, stirring constantly to prevent scorching. Skim off any foam that rises to the surface, and once it boils, continue simmering for 2 more minutes.
Fourth: Pour the prepared plaster powder into a bowl, add 20 ml of clean water, and stir thoroughly; set aside.
Fifth: Add the prepared gypsum water to the soy milk and stir gently until it sets into soft tofu. Turn off the heat, skim off the clear liquid, transfer the tofu to a cheesecloth, and press out any excess moisture. Pour the tofu into a mold, wrap it neatly with the cheesecloth, and place a weight on top; let it sit for about an hour. Your tofu is now ready.

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Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

The dried bean threads are dry, pale yellow in color, and fragrant with a subtle bean aroma. They form neat, uniform pieces, with a dense, resilient texture that holds its shape without breaking into strands. They are neither sour nor sticky, and offer a satisfying chew. When preparing “Da Zhu Gan Si,” Yangzhou chefs invariably use Weiyang‑style dried bean threads as the raw material, famously remarking, “Only these threads can do justice to this dish.” For years, high‑end banquets overseas have relied on air‑freight shipments of Yangzhou‑produced dried bean threads, precisely to preserve their authentic, unadulterated flavor.

How do you cut tofu?

How do you cut tofu?

For those of you who love tofu, if you often cook dishes with it, take a look—here’s a tip: no matter how small you cut the tofu, it won’t stick to your knife, and it’ll save you time too. Tools and ingredients: 1 knife, 200 ml of water, and 2 blocks of tofu.

What is the method for making tofu?

What is the method for making tofu?

The method for making tofu is as follows: First: Begin by preparing 500 grams of soybeans. Pick out any stones or debris, rinse them thoroughly, and soak in clean water overnight. After soaking, rinse the beans again to remove any remaining residue. Second: Place the rinsed soybeans into a high‑speed blender, add water at a ratio of approximately 6 parts water to 1 part soybeans, and blend on the fruit/vegetable setting until smooth. Third: Line a bowl with a cheesecloth, pour the blended soy milk over it, and strain out the soy pulp. Transfer the strained soy milk to a pot and bring it to a gentle boil over medium heat, stirring constantly to prevent scorching. Skim off any foam that rises to the surface, then continue simmering for an additional two minutes after it boils. Fourth: In a small bowl, mix 20 milliliters of water with the prepared gypsum powder until well combined; set aside. Fifth: Add the gypsum mixture to the soy milk, stirring gently until the mixture begins to set into soft curds. Turn off the heat, carefully pour off the excess liquid, and transfer the curds to the cheesecloth to drain away any remaining moisture. Place the curds into a mold, wrap tightly with the cheesecloth, and press down with a weight. Let it sit for about one hour, and your tofu is ready.

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