Colleen’s easy Tofu recipe
Condensed soy milk is pressed into solid white blocks similar to cheese-making in order to make tofu, which originated in China. In addition to being known as bean curd or soybean curd, tofu is also known as compressed curd, which is produced by coagulating soy milk. It contains a number of vitamins and minerals, and high levels of protein. The recipe for Colleen’s easy Tofu is an easy process, very affordable, a well-known staple in many households and furthermore a great source of protein as soybeans are the primary and almost only ingredient in making Tofu.
Soy beans contain no cholesterol, are low in calories, and naturally gluten free. It is an equally important source of protein for both Vegans and Vegetarians.
However, concerns about the plant estrogen found in tofu because it is made with soya beans are unfounded. Furthermore, by adding soy milk to the diet can not only significantly reduce cardiovascular risk by halving diabetes risk, but can also help those on a diet lose twice as much weight and dropping bad cholesterol by 14% at the same time.
In addition soy cuts breast cancer risk considerably and actually is a treatment for woman with breast cancer.
Dr Michael Greger spells it out in just 2 ½ minutes in his completely science-based video presentation. Nutritionalfacts.org
Keep in mind
If you’re making your own tofu, should you look out for GMO soy beans? According to PubMed: “There are studies that indicate GM foods will cause several toxic effects which include liver, pancreatic, renal, or reproductive effects.”
Identifying whether soy beans are organically grown is the next important step. Personally wanting organically grown non-GMO seed, I grew my own soy beans. It was quite an experience and not something I will be repeating any time soon, unless I have a considerable amount of time for harvesting the beans when they are grown and dried. However, the beans certainly make the most delicious tofu.
My Opinion about GMO seeds
In my opinion, very large and powerful groups control GMO seeds, and therefore their resulting GMO foods, which also have the power to manipulate the safety information about these foods. I would rather stay away from them and avoid them at all costs.
This Recipe made a 590G block of Tofu from 350G of dry Soya Beans.
Soak the soya beans overnight in a lot of water.
Step by step instructions for making Tofu using soybean
1 – 3
- To begin, soak the soya beans in water for a few hours, once the soya beans are ready, strain and rinse the beans.
- Next, add 750 mL of water to a blender jug and 3 scant cups of soy beans (scant equals slightly less than a full cup).
- The MiHealthmaker power blender was set to the shake preset.
4 – 5
- Hang the straining bag (also known as nut milk bag) over the wide mouth jug.
- Blend the soy beans and pour them into the straining bag.
- However, be careful not to squeeze too hard when you milk the soya milk out of the bag. If you force it, it will force the curds through the bag seams
7 – 9
- Next, squeeze until the pulp (okara) is fairly dry and pour it out into the bowl that was used to soak the beans
- Rinse the bag out, if your jug is not big enough to hold additional milk then pour the milk into the nonstick pot.
- Then add the balance of the three scant cups of beans into the jug with another 750 ml water.
10 – 11
- Strain the milk out, add the okara to the bowl and rinse the straining bag.
12 – 13
- Next, pour 750 ml water to the okara bowl and mix well.
- Then add the well mixed mixture to the straining bag in batches and once again strain out the milk.
14 – 15
- In a nonstick pot, heat all the milk over medium heat.
- Be careful not to lift the skin that forms at the bottom of the pot as you stir periodically with a wooden spoon.
16 – 17
- Place a thermometer in the milk as it warms up.
- Stir the milk intermittently while simultaneously monitoring the temperature.
18 – 20
- Add into a 500ml jug, 1 cup (250 ML) water and 1 tablespoon Epsom salts. Mix thoroughly.
- Turn off the stove once the milk reaches 82°C. Stir gently to combine the Epsom salts water with the milk after adding it to the pot.
- Set a timer for 10 minutes and place the lid on the pot.
21 – 22
- Meanwhile, set up a Tofu frame on top of an upside-down plastic container placed inside another plastic container. Place the cloth inside the frame.
- Within 10 minutes, the milk will have separated into curds and whey. Add the curds and whey to the cloth-lined frame, allowing the whey (yellowish liquid) to run through the cloth and out of the frame. When doing this again be careful not to lift the skin at the bottom of the pot.
23 – 24
- Once the pot is empty, fold the cloth over the curds and place the tofu frame insert on top of the cloth. To compress the tofu into a block, place a heavy weight on top of the Tofu Frame.
- After an hour or overnight, if more convenient, remove the weight and take the wrapping off the Tofu block. Lastly place the tofu block into a container big enough to cover the tofu with water.
25 – 26
- Finally, place the block in a mix of 0.5 liters of water and 3 tablespoons salt or 2 tablespoons vinegar, and place the container in the refrigerator
- If you change the water every three days it usually should last for a couple of weeks.
Tofu can really be enjoyed in several ways which includes boiling, frying, baking, and even deep frying and Tofu goes well with many foods for example in soups and stir-fries.
Making your own home made Tofu gives you the ability to control how soft or firm you want your Tofu, with the result depending on how much coagulant you add and how long you press the Tofu.
With this in mind, firmer tofu makes it harder for the flavours to spread throughout, and contain higher protein amounts. The varieties with more water content contains lower protein amounts.