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Suggest a better description1. Rinse the soybeans in plenty of water. Put them in a large glass jar and pour on enough water to cover them well. Soak beans for at least 12 hours. 2. Wash them again in plenty of water. 3. Make the soybeans into a soft paste with 2 quarts of water in food processor or large blender. 4. Strain the paste through a piece of damp muslin folded double. Wring out all the liquid from it. 5. Bring the liquid very slowly to the boil. Stir well and boil gently for 10 min. (Then what happens to this liquid???) 6. Dissolve calcium sulphate in 3/4 c cold water and strain it through a piece of damp muslin. 7. Add calcium sulphate to soybean mixture. Stir well then pour into a large mold which has been lined with a piece of wet muslin. 8. When the soybean curd (tofu) begins to set, cover the surface with a piece of wet muslin. 9. After 10 min put a suitable board or plate on top and place a weight of not more than 11 lb on the board. 10. Leave the curd to set for no more than 40 min, then cut the soybean curd (tofu) into pieces and wrap in foil. 11. Store in a large jar with enough cold water to cover and chill. Source: A Taste of the Orient ed. Alison Granger IBSN 0-356-14719-3
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Serving Size: 1 Serving (794g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 643 | ||
Calories from Fat: 318 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.4mg | 3 % | |
Potassium 2817.9mg | 74 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 45.5g | ||
Protein 67.2g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 643
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