Hi, I am Clara. Today, we’re going to prepare macrobiotic homemade tofu made with homemade soy milk recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little 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 easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Take 500 ml Homemade soy milk (refer to other recipes)
- Make ready 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.
So that is going to wrap it up for this distinctive dish macrobiotic homemade tofu made with homemade soy milk recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
