Yield: 1 Servings
|Nigara; or anything acidic (lemon juice; lime juice, hot pepper juice; etc)|
Boil a bunch of soybeans in a big pot until they get soft. Mush them up somehow - a blender does a good job. You should keep enough water in the pot so the resulting mush is fairly liquidy - maybe like a thin milkshake.
Strain the resulting mush somehow - a few layers of cloth or a fine strainer depending on how finely you mushed stuff up. Try to squeeze out all the liquid. Put the solid part in the compost or feed it to your pigs or whatever. Put the liquid part back in the pot and get it boiling. By the way, you now have soy milk - you can just stop now and drink it if you'd like.
Now comes the fun part, you need to put something in the boiling liquid to make in coagulate. The normal thing for tofu is called Nagara (Ok, I don't know how to spell it). Anything acidic (lemon juice, lime juice, hot pepper juice, etc) will work but of course it'll alter the flavor a bit.
Just put in enough coagulant (while stirring) until the stuff coagulates.
It might take a few minutes. Turn the heat off and let it sit for ten minutes or so, then pour it through some cheesecloth. You can rinse the curds off to remove some of the flavor of the coagulant - taste them first to see if you need too. Press the solid part with some form of weight. The longer and harder you press it, the firmer it'll be.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .