TABLE-SIDE HOMEMADE SOFT TOFU
You want to make relatively easy tofu at table to impress your friends and family? You can sometimes order this in some Japanese restaurants in Japan and also as I understand it at Morimoto's Restaurant (never ate there so not sure if it's similar but reading about it I think it is) here in US. Although somewhat similar to silken (soft) tofu since no weight is placed on tofu to extract liquid, this type of tofu is not quite silken in texture. If is much softer and fluffier than silken and does not have the crisp form cutting quality of silken tofu. Is it good? You bet it is! Although you can eat this immediately at table, I like to normally refrigerate this type of tofu for later use. By refrigerating you lose some of the water which firms up the tofu a bit. Also you can use this in cooking. To use this type of tofu for cooking I suggest you cut up the desired pieces and gently simmer in hot water for 5 to 7 minutes. This procedure firms up the tofu for later cooking. But this is still a soft tofu and care should be taken when using this type of tofu for cooking. The inspiration for this type of tofu came from a lady in Okinawa who used to make homemade tofu with only one stirring after adding soy milk to nigari. The first picture with tofu shows tofu formed in a small clay container without any draining of liquid whey. The other two lower pictures show tofu formed in rectangular container and allowed to drain and refrigerated to form up.
Provided by Rinshinomori
Categories Soy/Tofu
Time 30m
Yield 1 tofu
Number Of Ingredients 3
Steps:
- Have ready liquid measuring cup that has ml numbers and a small metric dropper (I use a dropper for measuring liquid medication for this purpose).
- Soak dry beans in 6 cups water for at least 12 hours. Drain beans. You want to get approximately 400 grams of soaked beans. You may have leftover beans after measuring. Use extra beans for other use.
- Divide the 400 gram beans in half. Divide 800 ml water in half.
- Using a blender, blend the 200 gram beans with 400 ml water until very smooth, about 2-3 minutes. Put this in non-stick pot. Repeat with remaining 200 gram beans and 400 ml water.
- Let the mixture come to boil stirring frequently and as soon as it comes to boil, turn down the heat to simmer. Cook, stirring frequently for 2-3 minutes. Make sure it does not burn.
- Using a colander and a large bowl, line the colander with heavy duty cheesecloth, muslin, or cotton cloth large enough to completely cover the colander.
- Pour in the soy milk mixture and twist close the cheesecloth, muslin, or cotton cloth. Squeeze the milk out. I use a can to help squeeze the milk out.
- Use leftover solids or okara for other use.
- Measure the milk. You want to have 700 ml soy milk. If not enough, add some hot water through the okara again to get 700 ml soy milk.
- Put soy milk back into a large non-stick pot and heat until the mixture comes to 75 C to 80°C or 167 F to 176°F.
- At the table (if you are serving this at table side), have ready a container approximately 5-6 inches x 4-5 inches and 4-5 inches depth. Basically you can use any small container that will be big enough to hold the milk, but not too big that tofu will not form up. You can also use round, square or oblong containers.
- Put in 7 ml liquid nigari into the container ready for tofu. I use a liquid medicine dropper for this purpose since I do not have anything small enough to measure 7 ml.
- Pour or dump in hot soy milk into the container with nigari. No stirring is necessary. The act of pouring in soy milk stirs the nigari enough to form the tofu. Wait 3 to 5 minutes for tofu to form.
- You can either eat immediately or refrigerate for later use. See my description above.
Nutrition Facts : Calories 371.9, Fat 19.3, SaturatedFat 2.8, Sodium 17.9, Carbohydrate 21.4, Fiber 12.9, Sugar 6.5, Protein 35.8
HOMEMADE TOFU
Easy tofu recipe to make at home. Tofu is pretty simple to make. All you need is soy milk, a coagulant, and water. This recipe uses Nigari as a coagulant and Homemade soymilk.
Provided by Nicole
Categories Vegan
Time 25m
Yield 14 Oz. block, 2 serving(s)
Number Of Ingredients 3
Steps:
- Bring soymilk to a boil in a pot on the stove. Turn off the heat and let cool to between 180 - 200 degrees F.
- Dissolve 1 teaspoon of nigari into 1 cup of warm water.
- Slowly pour 1/2 cup of nigari solution into the pot of soymilk and lightly stir. Wait 2 - 3 minutes and add more of the nigari solution until the soybean curd separates from the liquid.
- Strain the water from the curd and press into a mold to drain. The more you press the liquid out of the tofu the firmer it becomes. Be sure to press the desired amount of moisture out of the bean curd before it cools.
- Use immediately or store in water in a covered container in the refrigerator.
Nutrition Facts : Calories 787.3, Fat 25.5, SaturatedFat 3, Sodium 747.1, Carbohydrate 91.6, Fiber 8.8, Sugar 58.2, Protein 47.7
NONA'S TABLESIDE HOMEMADE SOFT TOFU
Although somewhat similar to silken (soft) tofu since no weight is placed on tofu to extract liquid, this type of tofu is not quite silken in texture. If is much softer and fluffier than silken and does not have the crisp form cutting quality of silken tofu. Simmering cut tofu for 5 minutes firms up tofu for later cooking.
Provided by rinshinomori
Categories Japanese Recipes
Time 37m
Yield 4
Number Of Ingredients 3
Steps:
- Soak the dry beans in water for at least 12 hours. Drain the beans. You want to end up with 14 ounces of soaked beans.
- Place a colander inside a larger bowl. Line the colander with a few layers of cheesecloth or a cotton towel. Use a blender to blend the beans with 14 fluid ounces of water. Pour into a nonstick saucepan and bring to a boil. Stir frequently. As soon as it comes to a boil, reduce the heat to low; simmer and stir for about 3 minutes.
- Pour the soybean mixture into the lined colander. Gather the edges and twist the solids in a ball to wring out all of the liquid. I use a can to help press out all of the soy milk. You will need 3 cups of the soy milk, (24 fluid ounces). If you don't have enough, pour some more hot water over the soybean solids (okara) until you have enough.
- Pour the soymilk into a saucepan. Heat to 170 to 175 degrees F (75 to 80 degrees C).
- At the table, have a container ready that is about 4 inches deep and 4 to 6 inches across to make the tofu in. You can use any container that is big enough to hold the milk, but if it is too big, it will be more difficult to form the tofu.
- Measure the nigari into the container at the table first. Pour the hot soy milk into the container. No stirring is necessary as the act of pouring the liquid in stirs it enough to form the tofu. Wait for 3 to 5 minutes for the tofu to form. You can serve immediately, or refrigerate for later use.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 17.5 g, Fat 11.6 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 4.3 mg, Sugar 4.3 g
More about "nonas tableside homemade soft tofu food"
NONA'S TABLESIDE HOMEMADE SOFT TOFU | RECIPESTY
From recipesty.com
NONA'S TABLESIDE HOMEMADE SOFT TOFU RECIPE | RECIPES ...
From pinterest.co.uk
NONA'S TABLESIDE HOMEMADE SOFT TOFU - JAPANESE
From worldrecipes.org
HOW TO MAKE TOFU AT HOME - CHINA SICHUAN FOOD
From chinasichuanfood.com
NONA’S TABLESIDE HOMEMADE SOFT TOFU – DRSTARVE
From drstarve.com
EASY SOYBEANS TABLESIDE HOMEMADE SOFT TOFU RECIPE - YOUTUBE
From youtube.com
25 EASY AND DELICIOUS TOFU RECIPES - MY DARLING VEGAN
From mydarlingvegan.com
NONA'S TABLESIDE HOMEMADE SOFT TOFU RECIPE PHOTOS ...
HOMEMADE SOFT TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOW TO MAKE TOFU: HOMEMADE TOFU RECIPE & TIPS FOR MAKING TOFU
From culturesforhealth.com
NONA'S CHEESY CHILI TOFU - NONA VEGAN FOODS LTD.
From nonavegan.com
MUSHROOM SOUP RECIPES NO CREAM - CREAM RICE RECIPE
From cream-rice-recipe.thetabaco.com
NONA'S TABLESIDE HOMEMADE SOFT TOFU | RECIPE | HOMEMADE ...
From pinterest.com
25 TOFU RECIPES TO TREAT YOUR CURD THE WAY IT DESERVES
From seriouseats.com
SOFT TOFU RECIPES EASY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DINNER RECIPES USING CREAM OF MUSHROOM SOUP - FOOD ...
From food-resources-examples.thetabaco.com
30 BEST TOFU RECIPES (PLANT-BASED!) - MINIMALIST BAKER
From minimalistbaker.com
10 BEST COOKING WITH SOFT TOFU RECIPES | YUMMLY
From yummly.com
TAKE-OUT AT HOME: 15 CHINESE-STYLE TOFU RECIPES! - ONE ...
From onegreenplanet.org
DIY TOFU: JUST SOYMILK, LEMON, AND WATER! – MARY'S TEST ...
From marystestkitchen.com
RECIPES THAT HAVE CREAM OF MUSHROOM SOUP - FOOD RESOURCES ...
From food-resources-san-diego.blogspot.com
NONA'S SCRAMBLED TOFU - NONA - NONA VEGAN
From nonavegan.com
NONA'S TABLESIDE HOMEMADE SOFT TOFU | RECIPE | FOOD ...
From pinterest.com
TASTY RECIPES: NONA'S TABLESIDE HOMEMADE SOFT TOFU
From momy4recipes.blogspot.com
35 BEST SOFT TOFU RECIPES CHINESE - HOME, FAMILY, STYLE ...
From therectangular.com
NONA'S TABLESIDE HOMEMADE SOFT TOFU PHOTOS
From crecipe.com
26 TASTY TOFU RECIPES TO TRY NOW - THE SPRUCE EATS - MAKE ...
From thespruceeats.com
GRILLING RECIPES FOR 4TH OF JULY - KETO TORTILLA RECIPE ...
From keto-tortilla-recipe-pork-rinds.thetabaco.com
NONA'S ZAPATERIAS •
From tuugo.com.gt
DINNER RECIPES WITH CREAM OF MUSHROOM SOUP - FOOD ...
From food-resources-examples.thetabaco.com
NONA'S TABLESIDE HOMEMADE SOFT TOFU RECIPE
From crecipe.com
NIGARI TOFU RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TABLE-SIDE HOMEMADE SOFT TOFU RECIPE - FOOD.COM | RECIPE ...
From in.pinterest.com
HEALTHY + EASY TOFU STIR-FRY - EATING BIRD FOOD
From eatingbirdfood.com
20+ TOFU RECIPES FOR BEGINNERS | EATINGWELL
From eatingwell.com
EASY HOMEMADE TOFU: MAKE YOUR OWN TOFU AT HOME
From messyvegancook.com
10 BEST CHINESE SOFT TOFU RECIPES | YUMMLY
From yummly.com
TOFU RECIPE HOMEMADE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THE 20 BEST TOFU RECIPES - VEGAN HEAVEN
From veganheaven.org
FRINKFOOD - NONA'S TABLESIDE HOMEMADE SOFT TOFU
From frinkfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love