Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, macrobiotic homemade tofu made with homemade soy milk. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Macrobiotic Homemade Tofu Made with Homemade Soy Milk is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook macrobiotic homemade tofu made with homemade soy milk using 2 ingredients and 3 steps. Here is how you cook 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
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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