Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, macrobiotic homemade tofu made with homemade soy milk. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Macrobiotic Homemade Tofu Made with Homemade Soy Milk is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have macrobiotic homemade tofu made with homemade soy milk using 2 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Get Homemade soy milk (refer to other recipes)
- Make ready Nigari
Steps 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’s going to wrap it up with this exceptional food macrobiotic homemade tofu made with homemade soy milk recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
