Hello everybody, hope you’re having an amazing day today. 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. This time, I’m gonna make it a 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 meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something which I have loved my whole life.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:
- Make ready 500 ml Homemade soy milk (refer to other recipes)
- Prepare 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.
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