http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 17:58:23 +0000 http://www.maangchi.com/talk/topic/homemade-tofu#post-6760 Tue, 19 Feb 2013 13:19:01 +0000 ericahill 6760@http://www.maangchi.com/talk/ <p>Hi Lee,</p> <p>I like to share some tips for making Tofu:</p> <p>1. While making tofu the amount of coagulant will decide its perfect texture, more coagulant will produce firmer tofu; less coagulant will make it soft.</p> <p>2. If consumed within 24 hours, there is no need to store it in water.</p> <p>3. It would be good to cover the tofu in water in a sealable container and place in the freezer. Thaw when ready to use. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-6750 Tue, 12 Feb 2013 14:40:36 +0000 jacklynne 6750@http://www.maangchi.com/talk/ <p>The hard parts perhaps is the grinding of Soy Beans specially if you have manual procedure. Anyway, at any food you want to cook, Tofu always fit to it, you can make different recipe from one main ingredients.</p> <p>Cheers,<br /> Jack Lynn of <a href="http://cruelintentionsnecklace.com/" rel="dofollow">cruel intentions necklace</a> shops </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-5680 Fri, 28 Oct 2011 15:26:13 +0000 Zwaalie 5680@http://www.maangchi.com/talk/ <p>Thanks for posting that link - can't wait to try it myself now! </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-5297 Thu, 23 Jun 2011 20:49:39 +0000 Soju123 5297@http://www.maangchi.com/talk/ <p>In case anyone is interested, I learned this from watching Kimchi Chronicles on TV the other day: to make soon dobu (soft tofu), right after you start boiling the soy milk and it starts to coagulate, skim off the first bits that have coagulated. I haven't tried it yet myself but it looked like it would work. </p> <p>If anyone tries it or knows of another way, let me know, thanks! </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-5145 Tue, 10 May 2011 00:40:38 +0000 doulos_Christ 5145@http://www.maangchi.com/talk/ <p>where can i find the homemade tofu procedures or video by Maangchi? </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2956 Wed, 28 Apr 2010 05:24:23 +0000 redeast 2956@http://www.maangchi.com/talk/ <p>Thanks so much for the link. This website is a treasure. My mom used to make me make tofu with her and grandma, but of course I didn't retain enough of it to do it myself. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2567 Wed, 03 Mar 2010 05:22:59 +0000 jenn1234 2567@http://www.maangchi.com/talk/ <p>omg that's so great. Thanks for sharing. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2564 Wed, 03 Mar 2010 00:28:03 +0000 leeemur 2564@http://www.maangchi.com/talk/ <p>I haven't tried it yet, but I've read that if you use less nigari and press it for a shorter amount of time, the tofu would be soft. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2560 Tue, 02 Mar 2010 18:44:56 +0000 Sylvia 2560@http://www.maangchi.com/talk/ <p>Have you had any luck with soon dobu?<br /> I can't buy really soft tofu unless I travel 1/2 hour. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2554 Sun, 28 Feb 2010 23:58:36 +0000 leeemur 2554@http://www.maangchi.com/talk/ <p>Hi, I've been making my own tofu for months now. I didn't know how easy it is to make until I stumbled upon La Fuji Mama's website. I just thought I'd share her recipe with you guys.</p> <p>Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi's latest recipe)</p> <p>Here's the link: <a href="http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/" rel="nofollow">http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/</a></p> <p>I also tried making it with black soybeans, and it was a success! It turned out purple (which is a plus in my book) and it tasted so good! </p>