Home-Made Tofu is the best wellbeing food!
INGREDIENTS
Soybean (dry)80 g, Water500 ml, Perilla oil15 g, Tofu coagulanta little
TIPYou 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
