Hello, I am Clara. Today, we’re going to prepare macrobiotic homemade tofu made with homemade soy milk recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Macrobiotic Homemade Tofu Made with Homemade Soy Milk Recipe
Macrobiotic Homemade Tofu Made with Homemade Soy Milk is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have macrobiotic homemade tofu made with homemade soy milk using 2 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Get 500 ml Homemade soy milk (refer to other recipes)
- Prepare 1 tsp Nigari
Instructions to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Heat the soy milk to about 75℃. Remove from heat, then add the nigari. Gently stir twice, then let sit until it starts to stiffen.
- For oboro-dofu (half-curdled tofu), let sit until it sets, then it’s done.
- After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid. It’s ready when it reaches your desired firmness.
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