Talk:

Reader recipes

“Homemade Tofu”

  • 10 posts
  • started 3 years ago by leeemur
  1. leeemur SF Bay Area My profile page
    • Aggie
    • 2 posts
    • joined July 17, 2009

    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.

    Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi's latest recipe)

    Here's the link: http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/

    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!

    • Posted 3 years ago
  2. Sylvia My profile page I'm a fan!!
    • Yorizzang
    • 18 posts
    • joined September 10, 2008

    Have you had any luck with soon dobu?
    I can't buy really soft tofu unless I travel 1/2 hour.

    • Posted 3 years ago
  3. leeemur SF Bay Area My profile page
    • Aggie
    • 2 posts
    • joined July 17, 2009

    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.

    • Posted 3 years ago
  4. jenn1234 My profile page
    • Aggie
    • 3 posts
    • joined February 14, 2010

    omg that's so great. Thanks for sharing.

    • Posted 3 years ago
  5. redeast My profile page
    • Aggie
    • 3 posts
    • joined April 15, 2010

    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.

    • Posted 3 years ago
  6. doulos_Christ phil My profile page
    • Aggie
    • 1 posts
    • joined May 10, 2011

    where can i find the homemade tofu procedures or video by Maangchi?

    • Posted 2 years ago
  7. Soju123 New York, NY My profile page I'm a fan!!
    • Yorizzang
    • 15 posts
    • joined March 9, 2011

    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.

    If anyone tries it or knows of another way, let me know, thanks!

    • Posted 1 year ago
  8. Zwaalie Amsterdam, the Netherlands My profile page
    • Aggie
    • 2 posts
    • joined October 1, 2011

    Thanks for posting that link - can't wait to try it myself now!

    • Posted 1 year ago
  9. jacklynne USA My profile page
    • Aggie
    • 2 posts
    • joined February 12, 2013

    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.

    Cheers,
    Jack Lynn of cruel intentions necklace shops

    • Posted 3 months ago
  10. ericahill US My profile page
    • Yorisa
    • 5 posts
    • joined February 14, 2013

    Hi Lee,

    I like to share some tips for making Tofu:

    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.

    2. If consumed within 24 hours, there is no need to store it in water.

    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.

    • Posted 3 months ago

RSS feed for this topic

Reply

You must log in to post.