Text 27052, 115 rader
Skriven 2012-07-09 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Making tofu 2
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Alternative coagulant.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marty's Tofu
 Categories: Vegan, Main dish, Tofu, Info, Japanese
      Yield: 4 Servings
 
      2 c  Yellow dry soybeans
      6 qt Boiling water
           Coagulant (see below)
      2 ts Epsom salts in
      1 c  Warm water, or
      2 ts Nigari in
      1 c  Warm water, or
  1 1/2 c  Clean seawater
 
  You need: 2 cups washed light-colored (yellow or beige) dry
  soybeans, preferably from someplace with turnover; beans over a
  year old make for poor flavor and a low yield. 6 quarts boiling
  water coagulant (see below)
  
  Cover beans with water and let soak 10-12 hours in a cool room,
  until the beans, when split, have flat surfaces and break easily.
  They will be the same pale color in the center as at the edges--if
  there are sunken yellow spots, soak them longer. This is THE
  crucial step, so start checking regularly at around 8 hours. Don't
  undersoak, and don't let them ferment (bubbles rising).
  
  Drain the beans.  Bring 16 quarts of water to boil in a large deep
  pan. Turn off heat.
  
  Blenderize one cup of beans with 1 1/2 cups *hot* tap water till
  well blended (or use 3/4 c. cold tap water and add 3/4 c. boiling
  water from the kettle.) The resulting mix will look kind of like
  wet cream of wheat. Continue to blend the beans 1 cup at a time
  and add the mix to the water in the large pan.  Stir.
  
  Now you need two big (2-foot) squares of coarse, clean cotton
  cloth. Old flour sacking works very well.  So do 2 non-terrycloth
  kitchen towels sewn together tightly.  Don't use cheesecloth--you
  need a tighter weave than that--but be sure the cloth is coarse
  enough to poke a pin through easily, or you'll greatly reduce
  yield. (If cloths smell even a little like scented detergent or
  fabric softener, re-wash in something unscented and rinse well.)
  
  Line a large colander with one square of cloth (moistened), and
  park it over yet another large pan.  Canners work well.  Pour the
  stuff from the first big pan into the cloth, and when it's done
  draining, gather up cloth to squeeze out ALL the soymilk. Squeeze
  very well, then mash bag even more with a potato masher or the
  bottom of a sturdy bottle. You now have raw soymilk and okara
  (what's in the cloth). Set okara aside or freeze it; it's good in
  bread & muffins.
  
  Put the soymilk back on the stove and over med-low heat bring it
  to a simmer. This takes awhile, but you don't want to burn it.
  Stir often. It will cling to the pan, and skin over on top just
  like milk does. Bring to a simmering boil and boil for 7 minutes.
  (NOTE: If it gets a good "skin" on top, remove it in one piece
  with a chopstick. This is yuba, used in Japan as a meat
  substitute. Fried up in butter or oil, it resembles chicken skin.)
  
  While the soymilk cooks, make up the coagulant:  most commonly 2
  teaspoons epsom salts in 1 cup warm water, or (better) 2 tsp. of
  _nigari_ from the health food store in 1 cup warm water, or (makes
  extra-delicious tofu) 1 1/2 c. clean seawater.
  
  Take the soymilk off the heat and *sprinkle* about 1/2 the
  coagulant solution *gently* over the soymilk.  Cut through--don't
  stir--the soymilk to distribute the coagulant.  Let stand for a
  few minutes. The curds should begin to form (watching this is
  cool!) Sprinkle 1/2 the remaining coagulant in the same manner.
  Repeat as needed (you may need to mix up more solution) until you
  have white curds in pale yellow whey--no creaminess left.
  
  Now take a colander (or, better, a Japanese-style pressing
  box--see the book cited below if you want to get fancy and build
  one.) Place this over a large pan, and line it with the second
  square of moistened cloth. Drain off as much whey as you can from
  the curds without disturbing them too much, and save it.
  
  Then gently ladle the curds into the colander or box.  Cover the
  tofu with the cloth, put a board or plate on top and weight it
  down with about a 3-pound weight for 15-20 minutes. Submerge
  colander or box in cool water and invert carefully, letting
  wrapped tofu slide out. Gently remove the cloth underwater and let
  tofu sit in water 3-5 minutes. Slip a plate under it for support
  and lift out.
  
  Store tofu in water in the refrigerator, changing water daily, or
  freeze it for an interesting texture change.  Tofu takes a little
  organizing, but the results are great and it's CHEAP.
  
  NOTE: Tofu whey is great stuff.  It's good for your skin, gentle
  enough to wash babies in (natural detergent + lecithin), makes
  good liquid for bread baking, and is a natural wood polish and
  wonderful fertilizer. If you're still with me, I'd suggest you go
  out and buy The Book of Tofu by William Shurtleff & Akiko
  Aoyagi; it's great.

  From: Marty Adkins Date: 29 Jul 98
 
MMMMM

Cheers

YK Jim


... Tofu is even more tender than veal.

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