How to make Tofu (Easy)
This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method through a YouTube gardening channel called OAG. This is a very informative channel on gardening and some simple home cooking too.
How To Make Press Tofu
Ingredients
1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)
1 tsp Sea Salt with 1/2 cup of Warm Water
1 tsp Epsom Salt with 1 Cup of Warm Water
A Tofu Box
or
Stainless Steel Colander
Wet Cheese Cloth or Flour-Sack Cloth
Recipe adapted from OAG
Tokwa Making in the Philippines: How to Make Premium Tofu - Semi Commercial Production
Tokwa making in the Philippines - how to make premium tokwa or tofu in a semi commercial production. Witness the Tokwa production of farmers cooperative in Nueva, Ecija.
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Agribusiness in the Philippines, opportunities for the OFW and their families.
How to Cook Tofu in Oyster Sauce
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How To Make Tofu (with just soymilk, lemon and water!) | DIY
Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don't worry, it doesn't taste like lemons at all. You don't need anything special other than cheesecloth.
--LOOKING FOR SILKEN TOFU?--
This tutorial makes regular tofu. For silken tofu, also known as smooth tofu, click here:
Printable recipe for silken tofu:
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Store bought soymilk usually contains a bunch of additives so you won't want to use that for this recipe. These additives can affect the PH of the milk and prevent coagulation. Use homemade soymilk or possibly brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video:
You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the 5 Sacred Grains and is one of the most healthful sources of protein.
DIY TOFU RECIPE
Printable recipe here:
Makes about one 8.5oz block (250g)
INGREDIENTS
About 5 cups plain soymilk (One batch of this recipe: [1180ml]
1/2 cup water [118ml]
1 1/2 tablespoons fresh lemon juice [22ml]
DIRECTIONS
Combine the water and lemon juice.
Separately, heat the soy milk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soy milk from burning on the bottom. If you don't have a thermometer, you can bring it to a boil, then remove from heat and stir for 2-3 minutes to cool.
Remove the soy milk from heat and stir half of the lemon mixture into the soy milk for 1 or 2 minutes with a wooden spoon or spatula.
Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop.
Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently.
After a minute or two, the soy milk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid.
Let sit for 10 to 15 minutes.
Afterwards, the soy milk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well.
Prepare a colander or sieve lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
Ladle the soy curds into the cheesecloth.
Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water.
Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
With the curds securely wrapped in the cheesecloth, place 5 to 10 pounds of weight on top. The more weight, the firmer your tofu will be. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device.
Let sit for 30 minutes to an hour.
Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further.
Now it's ready to use! Otherwise, store it in water in the fridge for up to a week. It can also be frozen.
Enjoy!
NOTE: Do NOT use sweet lemons for this recipe. They are lemons that are not sour and will not have the required acidity for this recipe.
OKARA SEA BURGERS
Save the soy milk pulp and make these:
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EASY TO MAKE TOFU SISIG!!
A great alternative for those who want the taste of classic sisig without the meat.
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#tofusisig #kusinerarecipes #easyrecipe
Sweet and sour Tofu recipe | Chilly Tofu recipe | Tofu With Stir Fry vegetable | Tofu recipe
Sweet and sour Tofu recipe | Chilly Tofu recipe | Tofu With Stir Fry vegetable | Tofu recipe
tofu recipes,tofu,recipes,how-to,tofu side dish,how to cook tofu,pan-fried tofu recipe,fried tofu,tofu stir fry,stir fry,easy recipes,homemade tofu,stir-fried tofu,spicy tofu,recipes for kids,sweet and sour tofu recipes,sweet and sour tofu Chinese style,sweet and sour tofu Thai style,sweet and sour tofu,vegan recipes,chilli tofu,chilli tofu recipes,chilli tofu Indian style,chilli tofu stir fry,tofu paneer recipe,recipe,tofu recipe,tofuu,tasty tofu,vegan recipes,vegan food,
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PRODUCTS I USED
TOFU------------------
CORNSTARCH-----
SOY SAUCE---------
BLACK PEPPER POWDER----
MEASURING SPOON------
MINCED GARLIC-------------
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Homemade Tofu
How to make tofu from soy beans with a very common and easy to find ingredient -- rice vinegar or fresh lemon juice. That's the acid solution.
Correction: recommend simmer the soy milk for 15 minutes if you have considerations for trypsin inhibitor.
There are several commonly used coagulants in Chinese cuisine. The first group is salt coagulants (盐卤) including gypsum (石膏粉) and Nigari salts (In Sichuan cuisine we call this 胆巴). And the second group is Acid coagulants including GDL (葡萄糖内脂), mainly for super tender tofu and tofu pudding. But regular acid including rice vinegar or even lemon juice can help the soy milk becoming solid too. I demonstrate about how to make tofu with rice vinegar in this video. But other coagulants works too.
Tips and printable recipe
Ideas for delicious tofu dish
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How to make Tofu in 3 easy steps
Making your own tofu is easy and satisfying. And when it comes to taste there is nothing like fresh homemade tofu! Ready to make your own fresh tofu? Visit: thetofubox.com
Tofu Meat Recipe | How to make Tofu look and taste like Chicken
Hi Foodies! Tofu often gets a bad rap for being dull and lifeless form of protein. Here's the method on how to make it look and taste like meat. You can prepare it ahead of time and use as meat substitute on your favorite dishes!
Enjoy! ????
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HOMEMADE TOFU (TOKWA) | USING VINEGAR
Homemade tofu (tokwa)
homemade soymilk
Ingredients;
6 liters soymilk (soybean milk)
100 ml plain white vinegar (DATU PUTI)
Thank you for watching..
Please watch in HD for better viewing..
Making Tofu At Home Is Easier Than You Thought
Esther Choi of Mokbar and Ms. Yoo in NYC is in her home kitchen demonstrating how to make fresh, flavorful tofu. Esther reveals the only ingredient needed: any dried beans you have on hand. Her recipe features the classic soybean, which she soaks, blends, boils, and turns into a soybean paste, then presses into firm blocks. Esther serves her fresh tofu with a side of kimchi salad and a sprinkle of sesame seeds.
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3 Awesome Tofu Recipes (Easy & Vegan)
Easy oil-free glazed tofu:
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Jerk marinade ingredients:
6 green onions
1 jalapeno pepper (seeds/ribs removed to make less spicy)
1 red, yellow or white onion
a few cloves of garlic
1/2 cup soy sauce
1/2 cup vinegar (white, apple cider or malt)
2 tablespoons coconut or brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Simply blend everything until smooth. If not using a high-speed blender, chop everything roughly before blending.
How to Cook Tofu
How to Cook Tofu! Our four go-to ways to prepare tofu: baked, sautéed, fried, and scrambled. Perfect for a variety of meals. YUM!
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Best Ever Scrambled Eggs and Tofu Recipes • Taste Show
Are you missing scrambled eggs? Chef Bao shows you easy steps on how to make the best Scrambled Eggs and Tofu with this popular Chinese recipe!
This dish is so simple, but the combination of scrambled eggs, silky tofu and garlic sprouts is just the best.
#tofu #tofurecipes #scrambledeggs
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How to Make TOFU Recipe & Taste Test | Emmy's First Time
I found a kit to make homemade tofu, so let's see how to do it and how the finish results taste on this episode of Emmy's First Time: Making Tofu. New videos every Monday, Thursday, and Saturday 8 pm EST.
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This video is NOT sponsored. Just making tofu.
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RESTAURANT STYLE TOFU RECIPE INDIAN STYLE | Vegan Tofu Recipe | Soya Paneer Masala
Restaurant Style Tofu Recipe Indian Style - Vegan Tofu Masala Recipe - Soya Paneer Masala
If you do not like tofu then this tofu recipe will change your mind as it is bursting with flavor and extremely delicious. It is usually followed using cottage cheese which is known as paneer in India but it tastes equally delicious with tofu.
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Ingredients required for making this Indian style tofu recipe- Serves 6
For marinating the tofu -
* Extra firm or firm tofu - 1 lb /454 gm
* garbanzo bean (chickpea) flour/besan - 1 teaspoon
* Kashmiri red chili powder / red chili powder/ paprika - 1/2 teaspoon
* Turmeric powder - 1/4th teaspoon
* Salt - 1/2 teaspoon
For the gravy -
* Onion - 205 gm/7oz/ 1 large or 2 medium/ 1 & 1/4th of a cup finely chopped
* Ginger - 2 inch by 2 inch / 48 gm/1.7 oz
* Garlic - 32 gm/1 oz/ 10 large cloves
* garbanzo bean(chickpea) flour - 1 tablespoon
* Cinnamon stick - 1 inch stick
* green cardamom (elaichi) - 2
* Dry bay leaf - 1
* Kashmiri Red Chili powder / paprika - 1 teaspoon. You can even use 1/2 teaspoon red chili powder or cayenne pepper instead.
* Curry Powder - 2 heaped teaspoons.
You can adjust the proportions of dry spices according to your preference.
* Canned crushed tomato - 1/2 cup. You can even use fresh tomatoes. Grate it and discard the skin or you can puree it in your blender. You need 1/2 cup of pureed tomato.
Alternatives to tomato - If you have any concerns in using tomatoes you can take a tablespoon of tamarind (imli), soak it in hot water and then squeeze out the pulp and use it. You can even use a teaspoon of tamarind concentrate. You can even puree red bell peppers in your blender. The taste will be bit altered in that case but you will get that red color. Or you can just increase the quantity of onions and sprinkle some lemon juice at the very end of cooking. If you are not on a vegan diet then you can use 2 tablespoons of plain unflavored yogurt in place of tomatoes.
* Coconut Milk (canned)= 10 tablespoons . If you are not on a vegan diet and not a fan of coconut milk, you can use 2 tablespoons of plain unflavored yogurt (curd) or few tablespoons of cooking cream.
* Salt - to taste
* Sugar - 1 teaspoon (optional)
* Oil - 3 tablespoons
* Butter - 1 tablespoon
Serve this tofu masala with hot steamed rice or roti or naan or pita bread.
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#tofurecipes #tofurecipesindianstyle
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
How to Make Traditional Tofu - Techniques to Get Homemade Soft or Firm Tofu - Morgane Recipes
Tofu is a Chinese soy cheese. It is widely used in many Asian recipes. To make certain dishes, you need soft tofu, such as in soups.
Firm tofu is best suited for salads, stir-fries and simmering dishes.
I'm going to show you how to make your own tofu and what are the techniques to make it softer or firmer.
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Ingredients for about 600g of tofu
300g soybeans
8g nigari (natural magnesium chloride)
Spicy braised tofu (Dubu-jorim: 두부조림)
Today's recipe is dubu-jorim (spicy braised tofu). It's fresh tofu braised in a savory-spicy sauce and pan fried with caramelized onion, garlic, and green onions, making it juicy, a little spicy, crispy on the outside and soft on the inside. It's a delicious side dish for rice, noodles or porridge, and tastes meaty even though it's a totally vegetarian dish.
The full recipe is here!
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HOW TO COOK TOFU | crispy baked tofu recipe
Learn how to cook crispy baked tofu in three delicious ways. The base of this tofu recipe is made up of low-sodium tamari, avocado oil, salt, pepper, garlic powder, and cornstarch.
I'll also show you how to make baked buffalo tofu, bbq tofu and teriyaki tofu bites using this one base recipe.
Crispy Baked Tofu:
RECIPES MENTIONED:
Chopped BBQ Tofu Salad:
Blue Cheese Dressing:
DIY BBQ Sauce:
INGREDIENTS & PRODUCTS USED:
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#tofurecipes #bakedtofu #crispybakedtofu
Homemade Egg Tofu 豆腐 | Very Easy 2 Simple Ingredients Recipe - a MUST Try
#easytofu #chinese cooking #egg recipe
Making really smooth & nice Tofu is quite challenging for most people. Tofu is healthy and cheap, a very delicious & nutritious ingredient for a variety of dishes. Everyone can make this easy egg tofu.
We have here a very easy, quick and simple Tofu recipe that is so quick to make and uses only 2 simple ingredients namely soya milk and eggs. If you follow this recipe I guarantee you will have smooth and silky tofu.
INGREDIENTS
1. 6 large Eggs
2. 500 ml unsweetened soy milk
3. 1/2 tsp himalayan rock salt
For the method :
Watch the video and follow the recipe and you be delighted how quick and easy Japanese Tofu can be made and how tasty it is.
Thanks for watching and support. If you have follow my recipe with success, please give a thumbs up if you are kind, comment and share. Also don’t forget to subscribe if you do not want to miss my new videos.
How to make super CRISPY TOFU
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RECIPE
For this recipe you'll need:
• 250gr firm tofu
• 2tsp paprika powder
• 3tbsp cornstarch
• salt & pepper
• sunflower oil for frying
Start by pressing as much water out of the tofu as possible. If you have a tofu press, use that to press the whole block of tofu for 30 minutes and then cut it into bite size pieces. If you don't own a tofu press like me, cut the tofu into pieces first and then press them between a towel and cutting bord and put a heavy weight on top for 30 minutes. This way you can get way more water out of the tofu.
After the tofu has been pressed we'll add the toppings. Put the tofu in a bowl and add the cornstarch, the paprika powder and the salt and pepper and mix carefully until all the pieces are evenly coated. You can add any herbs you like at this point, I keep my seasonings really simple since I usually make a sauce to go with the tofu (see sauce recipes above).
Add a small layer of oil to a pan and heat this up until the oil is hot. When you put the tofu in the oil, the oil should start to bubble and that is when you know it's hot enough. If you put the tofu in the oil before it's hot, it won't get as crispy.
Fry the pieces for about 10 minutes on medium heat until the tofu is completely crispy (flipping the pieces after 5 minutes).
Once the tofu is done, take it out of the oil and let it leak out on a bit of kitchen paper towel. That's it! You can eat the tofu like this with some rice and veggies or make a sauce to go with it ( see recipe links for sauces above).
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How to make tofu from scratch | homemade recipe | ASMR cooking sounds
It's really easy to make tofu from scratch using soybeans and nigari!
I moved to a new channel! Feel free to check it out for more videos like this:
And the only way to experience a freshly made tofu is to try it at a tofu restaurant, or to make one yourself!
For different experience check this video with music:
A couple of notes:
Stirring while bringing soymilk to a boil is important as it sticks to the bottom of the pan like there is no tomorrow. It also goes from gently simmering to volcano eruption very quickly, so be careful. Cleaning Okara (a byproduct of soymilk), that sticks everywhere, is not how you want to spend your day.
Warm, freshly made tofu is amazing. Put only a little bit of weight if you are planning to eat fresh.
You can find Nigari (tofu coagulant) on Amazon or, sometimes, at your local Asian grocery. Different brands of nigari produce different results and tastes, so you might have to try different ones.
Don't use lemon instead of nigari. Unless you like lemon tofu.
Enjoy!
How to make TOFU - Todd's Kitchen
Tofu is very simple and easy to make at home. Today i show you how to make your own Tofu.
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Ingredients:
2 ltrs Soy milk
1 cup water
3 tbs vinegar or lemon juice
How To Make A Simple Homemade Tofu Recipe
Making homemade tofu at home is very easy to make. It only needs soybeans and apple cider or lemon juice for coagulant. To make tofu you need to soak the soybeans, grinding or blending with water to get the milk. Cook and use coagulant to curd the milk. This tofu is a good alternative for meat and suited to vegetarian people. This tofu is delicious serves in different ways. More details of the tofu recipe, visit at
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Sizzling Tofu Ala Max's, SIMPOL!
HOW TO MAKE SIMPOL SIZZLING TOFU ALA MAX’S
Join #ChefTatung as he reveals the #Simpol version of #SizzlingTofu ala Max’s restaurant!
Aside from the fried chicken, it’s the sizzling tofu that everyone orders at Max’s restaurant. But if you can’t step out just yet but want to enjoy similar flavors, this recipe is for you. It’s inspired by that exact famous dish. This is easy, budget-friendly, and super yummy! It’s also a good healthier alternative to sisig. Recreate it at home today. Let’s start cooking #SimpolSizzlingTofuAlaMaxs!
INGREDIENTS
4 pieces cubed firm tofu
3 tablespoons cornstarch
1 teaspoon sugar
1 onion, minced
1 tablespoon chopped red and green bell peppers
1 1/2 tablespoons liquid seasoning
4 tablespoons mayonnaise
1 green finger chili, sliced
1 teaspoon calamansi juice
black pepper
cooking oil
1 tablespoon margarine
1 onion, minced for garnish
1 green finger chili, sliced for garnish
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How To Make Tofu - Homemade Tofu Recipe - How to make Soya Paneer
Click here to read How to make Tofu at home in Hindi.
How to make Tofu look and taste like Chicken
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How to make tofu firmer, more flavourful and more 'meaty'.
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Homemade Firm Tofu ☆ 木綿豆腐の作り方
Do you know how to make tofu? it's a bit pain in the neck, but fresh tofu(and soy milk) taste really great. it's worth try;)
enjoy☆
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Ingredients:
300g soy beans
2000ml water
50ml warm water
12.5ml nigari (you need to adjust the amount)
Instructions:
1. soak soy beans overnight.
2. blend soy beans and water
3. put the mixture into a pot and heat it up. then strain the mixture.
4. combine warm water and nigari.
5. add nigari water to the mixture(it should be 163F/73C).
6. wait until it hardens.
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「材料」
大豆 300g
水 2000g
ぬるま湯 50g
にがり 12.5ml（使用するにがりによって量を調整してください）
「作り方」
１、大豆を一晩浸水します。
２、大豆と水をブレンダーにかけます。
３、鍋に移し、沸騰するまで火にかけます。漉し袋で豆乳とおからに分けます。
４、ぬるま湯とにがりを合わせておきます。
５、にがりを７３℃に温めた豆乳に加えます。
６、固まるまで冷まします。
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2 WAYS OF TOFU NUGGETS | CRISPY TOFU RECIPES
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PRODUCT I USED
BREAD CRUMB---------------
TOFU------------------
CORNSTARCH-----
GARLIC POWDER----
ONION POWDER-----
BLACK PEPPER POWDER----
#tofu #tofurecipe #vegan #vegetarian #tofunuggets #healthy #vegantofurecipes#howtomaketofu #bakedtofu #crispytofu #friedtofurecipe #
Chef's Favorite Tofu in Sweet and Sour Sauce • Taste Show
Masterchef John Zhang shares his favorite way to make tofu with step by step instruction as well as the sweet and sour sauce that goes well with tofu.
#tofu #sweetandsoursauce #chinesecooking
Tofu is a highly versatile and nutritious food that is made from soy. The first step in making tofu is soaking the soybeans and extracting the soy milk. The soya curds are then processed into tofu in the desired form, primarily in custard-like blocks. A variety of textures may be produced, depending on the water content.
The health benefits of tofu are extensive. It is gluten-free and low in calories.
Sweet and sour is a very popular sauce in Chinese cuisine, with many different ways to make it. Hawthorn slices are usually one of the key ingredients. Chef John shares another way to make it with tomato paste.
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