Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, macrobiotic homemade tofu made with homemade soy milk. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Macrobiotic Homemade Tofu Made with Homemade Soy Milk is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook macrobiotic homemade tofu made with homemade soy milk using 2 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Take 500 ml Homemade soy milk (refer to other recipes)
- Prepare 1 tsp Nigari
Instructions to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Heat the soy milk to about 75℃. Remove from heat, then add the nigari. Gently stir twice, then let sit until it starts to stiffen.
- For oboro-dofu (half-curdled tofu), let sit until it sets, then it's done.
- After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid. It's ready when it reaches your desired firmness.
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