Home-Made Tofu is the best wellbeing food!
INGREDIENTS
Soybean(dry) 80g, Water 500ml, Perilla oil 15g, Tofu coagulant a little
TIP You can keep the leftover pulp in the freezer and make it a stew or pancake later. The main purpose of perilla oil is to lessen bubbles, but it also gives a deeper flavor to tofu.
METHOD
- Soak soy beans in water for 6-8 hours in summer and 10-12 hours in winter. After that, unpeel and cook soy beans in boiling water for 20 minutes before rinsing.
- Put cooked beans and water into the container and blend. Pour the mix in the cotton sheet; and press and drain water.
- Put the soy milk in the pot and boil at a low temperature while adding a couple of drops of perilla oil and stirring slowly.
- Once the bubble is gone, add coagulant and stir 3-4 times with a spatula.
- Turn off the light and wait for 10-20 minutes with the pot cover on. Tofu is ready.
NUTRITION
Tofu is often compared to beef for its high protein. This high-protein food can be enjoyed by anyone of any age. Particularly, unsaturated fat in tofu is an essential nutrient for vegans.
SERVINGS
2~3 servings
CALORIES (cal)
445 Cal
MAKES (ml)
2~3 servings
