Homemade marinated tofu
Overview
It is better to use brine tofu to make it healthier. Nowadays, tofu made of gypsum is more common on the market. Gypsum tofu is whiter than brine tofu, but eating too much gypsum will cause greater harm to human kidneys. Marinated tofu has a chewy texture, is relatively hard, has a bean flavor, is white to slightly yellow in color, and has a rough texture. It is commonly known as old tofu.
Tags
Ingredients
Steps
-
grams of dried soybeans (soaking time is 4-6 hours in summer, 7-9 hours in spring and autumn, and more than 10-12 hours in winter). Wash and set aside after full soaking;
-
Put in the soybeans, add about 1500ML of water, until the water level of the soymilk machine reaches 1900ML, grind it into soybean milk;
-
Filter the ground soy milk and make it about 1500ML;
-
Put the filtered soy milk into the pot and bring to a boil;
-
Use 150ML water to dissolve 8 grams of marinated tofu king and set aside;
-
After the soy milk is cooked, turn off the heat. Then use a spoon to stir the soy milk clockwise until it forms a vortex (the best temperature of the soy milk is about 96 degrees at this time), and quickly pour the dissolved brine into the soy milk around the pot;
-
After letting it stand for 3-5 minutes, use a spoon to stir the soy milk upwards from the bottom 3 times;
-
After 10 minutes, after the brine tofu brain has solidified, wet the tofu cloth with water (it must be wet, otherwise the tofu will stick) and put it diagonally into the grinding tool, and use a spoon to put the tofu brain into the grinding tool;
-
Wrap the tofu brains with tofu cloth (I forgot about this again, haha, but it doesn’t matter), use a grinder without holes to fill 70% of the water and press it on the wrapped tofu brains;
-
After 15 minutes, your homemade marinated tofu is ready! (The pressing time can be determined according to your preference of the softness and hardness of the tofu.)
-
As it is after taking it out.
-
Cut it into pieces, and my husband ate it directly with the sauce!
