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Making tofu

I made tofu for the first time in over ten years. It was kind of amazing.

I was surprised at how easy it was. I still had all the equipment, minus the tofu mold (which I couldn't find: I think it's in my office somewhere). I pulled down the stock pot, which had sat idle since the last time I made tofu, filled the kettle, and started boiling water.

It took only slightly more than a hour before I had two improvised molds (sturdy take-out trays with holes carved in them) full of curds, with weights on them to force out the whey. It took rather more pots and containers than making bread does (two large pots, a colander, and the blender carafe), but there was actually less physical exertion required (though more steps to follow).

It sounds absurd, but it was actually kind of thrilling to ladle curds out of the stock pot and lay them in the molds. They'd formed perfectly: I hadn't even had to use all the coagulant (extremely dilute magnesium sulfate, a.k.a Epsom salts.) Everything just went so well. The soymilk didn't even burn on the bottom of the stock pot, as it always used to do, although it did form a light brown (but eminently removable) crust in the center.

There's a lot of cleaning still to be done, of things too large and awkward to fit in the dishwasher. The books will tell you (and it's absolutely true) that you should wash them in cold water first. Ten years ago I didn't know why: now I know it's because hot water will cook the soy protein and solidify it.

And I have about two pounds of absolutely fresh tofu draining in my fridge right now. I'm so pleased, I can't tell you.


( 2 comments — Leave a comment )
Apr. 13th, 2010 02:26 am (UTC)
You, madam, are my hero!
Apr. 14th, 2010 03:31 am (UTC)
( 2 comments — Leave a comment )