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How To Make Tofu

Presented By :

Group : 1Name : Anggre Novilestari

Dwi ApryantiRafit ArjeniYosaria OktariYulia Malasari

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BlenderLarge potSmaller potWooden spatulaStove Cotton muslin, cheesecloth or otherporous fabricA thermometerMesh Strainer A box of some kind with drainage holes,or another porous mold

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250 gr of soybeans2 teaspoons of nigari (magnesium

chloride)sufficient water

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Soy prepare as much as 250 grams

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The soybeans are soaked of water, for at least 8 hours or overnight.

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After the soaking, you transfer the beans and soaking water to ahigh-powered blender. Process the mixture until the beans areground and the liquid is smooth.

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Over medium heat, bring the mixture almost to a boil stirringcontinuously with a wooden spoon to prevent sticking. Right before it comesto a boil, reduce the heat to low and cook the beans for an additional 8minutes, stirring (it will foam up A LOT during this process. If the foam getsto high, just flick a few drops of cold water over the top. That should causethe foam level to fall back down.

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Strain the hot mixture through a colander. You want tocatch the liquid. that liquid is your soy milk which youllbe using now to make your tofu.

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The pulp left in the cloth is called okara

and is very nutritious and can be madeinto tempe oncom

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make your nigari mixture by dissolving 2 teaspoons ofpowdered nigari in a cup of lukewarm water until the powder isdissolved. (This amount is for the soy milk created from 250gsoy beans)

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Add half of the coagulant mixture to the soy milk, stirring with a spatula

in a whirlpool pattern. After stirring vigorously 5 or 6 times, bring spoonto a halt upright in the soy milk and wait until all turbulence ceases. Thenadd the remaining coagulant mixture, and this time stir gently in a figureeight pattern. When you notice that the soy milk is beginning tocoagulate, cover the pot and let it sit for 15 minutes.

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stirring very gently to see thestate of the curds. They shouldbe fairly big and totally separated

from the yellowish liquid. If thewhite particles are still very smalland floating all around in theliquid, add the rest of the nigariliquid if you have some left, ormake up an additional

teaspoonful's worth of powderand water. Stir in

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Once the process is complete, transferthe curds into a molding containerlined with cheese cloth or a similarfabric.

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Then, put some kind of weight on top, tohelp to press out the liquid. Leave the tofulike this for a while, at least 15 minutes orso. squeeze as much liquid out as you can.

Finally, it's time to store your tofu.

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