Ursa’s Homemade Tofu

Chef-Jacob-Tofu-DishCROP
0 ratings

A recipe from chef Jacob Sharkey-Pearce.

Ingredients

1 lb dry soy beans (organic preferred)
Cold water (filtered preferred)
Liquid Nigari/Magnesium Chloride (available through Natural Import Company)

Directions

Equipment:

1 high speed blender
1 coarse strainer
1 fine mesh strainer
Cheese cloth or extra large paper oil/coffee filters
1 wooden spoon or rubber spatula
1 large heavy bottomed pot
Measuring spoons
Thermometer
Tofu mould, (makeshift moulds can be made with empty 2 L milk cartons. Cut carton in half, punch small holes in bottom of carton, you will have to keep them on a wire rack while draining and cooling.)

Instructions:

Step 1: Soak dry soy beans in 8 litres cold water for 24 hours, strain, reserve beans.

Step 2: Begin making soy milk by combining soaked beans in a ratio of 1 part bean to 2 parts cold water (eg. 500 ml beans: 1 litre of water).

Step 3: Blend at high speed until homogenous white soy milk appears, about 1minute. Continue until all beans are turned into milk.

Step 4: Pass once through coarse strainer, and then through fine mesh stainer. A ladle can help push the milk through the fine strainer.

Step 5: Heat milk in pot on high (about 200°F) until it comes to a simmer, stirring constantly.

Step 6: Strain hot milk through three layers of cheesecloth or a paper filter, this yields a smooth textured milk.

Final steps of preparation:

Step 1: Measure your finished milk, recipe calls for 1 tsp of liquid Nigari per 1 litre of soy milk.

Step 2: Return milk to pot and bring up to a temperature of 200°F Celsius, stirring constantly.

Step 3: Turn off heat. Dilute Nigari in 250 ml water.

Step 4: Add 1/3 Nigari solution hot milk and stir thoroughly in a “z” pattern, cover with lid and let stand 3-5mins. Check temperature and turn heat on low to make sure it stays above 200°F, do not let milk come to a boil. Add second 1/3 Nigari and stir thoroughly, let stand 5 mins. Add remaining 1/3 and stir thoroughly, cover and let stand for 10 minutes.

Step 5: Curd should be formed, whey will be clear. Remove tofu curd from pot with slotted spoon and transfer to mould lined with 1 layer of cheesecloth. Let cool to room temperature. Cut and use in any favourite tofu recipe. Keep wrapped airtight in refrigerator for up to 5 days.