As one of the most common Korean dishes, tofu is good for your kids to develop their brain, for your husband to eat while drinking, and for you to lose belly fat. Here's how to make tofu at home with the blender.
INGREDIENTS
Black Bean300 g (Dry), Water1700 g, Perilla Oil10 g, Tofu Coagulant1 pouch
TIPKeep the residue after extracting to make biji jjigae or bean pancake.
METHOD
- 1. Wash the beans clean and soak in water for over 5 hours.
- 2. Prepare double the water of the soaked beans and put the water and beans in the blender to make bean liquid.
- 3. Strain the bean liquid with a cotton cloth and pour half of it into a pot. Add the rest gradually when the bean liquid starts to boil and stir.
- 4. Thaw the tofu coagulant in a small amount of water. Add little by little, stir with a rice paddle a few times, and cover.
- 5. Open the lid and stir to check if it has turned into soft tofu.
- 6. Put a filter cloth into a tofu mold, put tofu in, and place something heavy on it for 30 minutes.
- 7. Your mom-made black bean tofu is done.
NUTRITION
Made with beans and beef from the field, tofu is enjoyed by everyone and packed with protein; it also contains plant fats instead of saturated fatty acids, which are not good for the body. Tofu is great for vegetarians.
SERVINGS
2~3 persons
CALORIES (cal)
1234 Cal
MAKES (ml)
2~3 persons
