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Name: Making Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Text Only

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INGREDIENTS

Text Only

Batch

INSTRUCTIONS

Take some soy beans and soak them in water overnight. Take these soaked beans and place them in a blender with some fresh water. Grind them up. Take this stuff and pour through several layers of cheesecloth. Return the pulp to the blender, add more water and grind some more. Pour through several layers of cheesecloth. Take the soy "milk" that you have made and boil it. Turn off the heat and add vinegar. This should curdle it and you can wrap it in cheesecloth (clean, not the cloth you used to strain) and weigh it down with a pot of water. At this point you can treat it just like cheese except that it should always be kept in water. You will need to experiment with it to see how long it takes to get firm. The longer it is pressed the firmer it gets. If it isnt strained well the tofu will end up crumbly. Hope this helps, Randy Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Feb 13, 1998

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Nutrition

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Serving Size: 1 Batch (0g)
Recipe Makes: 1 Batch

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.