Sastojci: 1 šolja zrna soje (suvih), 2 litre vode + 125 ml, 1 ½ kašičice nigari - magnezijum hlorida (prah).
Potrebno: velika činija za potapanje, 2 velike posude, blender velike snage, sitno sito ili cediljka, kesa za orašasto mleko ili gaza, drvena kašika.
Priprema:
1. Suvo zrno soje dodajte u sitno sito ili cediljku i dobro isperite.
2. Prebacite sojino zrno u veliku činiju i dodajte dovoljno hladne vode da je pokrije najmanje 6 do 8 cm. Pokrijte i ostavite da se potapa na sobnoj temperaturi 12 sati ili preko noći.
Zrna soje trebaju da budu dovoljno mekana da se prepolovi kada se nežno stisne.
3. Zrna soje ocedite, dobro isperite i dodajte u blender velike snage. Dodajte 750 ml sveže vode i mešajte dok ne postane potpuno glatko.
4. Staviti 1 L vode da provri u veoma velikom loncu sa debelim dnom.
5. Sipajte izmiksana zrna soje u vodu koja je već počela da ključa.
6. Dodajte još 250 ml sveže vode u blender i blendajte da pokupite sve ostatke soje.
7. Zatim sipajte ovo u lonac.
8. Koristite kašiku ili sito da skinete penu sa vrha mešavine.
9. Zagrejte sirovo sojino mleko na srednje jakoj (5) vatri. Pažljivo pogledajte i redovno mešajte drvenom kašikom. Promešajte i ostružite po dnu lonca.
10. Kada počne da se širi, uzmite drugi lonac i stavite cediljku ili sitno sito obloženo gazom ili kesom za mleko za orasaste plodove, da procedite sojino mleko u nju.
11. Ostavite smešu da se ohladi nekoliko minuta.
12. Kada je smeša dovoljno hladna za rukovanje, uvrnite i stisnite pulpu sojinog zrna da izvučete što više sojinog mleka.
Pulpa se može sačuvati i koristiti u raznim jelima.
13. Vratite sojino mleko da provri, a zatim smanjite toplotu na srednje nisku (3) i kuvajte oko 10-15 minuta. Ne vise od 15.
14. Isključite sporet i ostavite sojino mleko da se ohladi oko 5 minuta, ili na 80 C (180 F)
15. Nigari mutiti u vodi dok se ne rastvori.
16. Navlažite gazu i uvijte i iscedite vodu.
17. Obložite drveni kalup gazom za višekratnu upotrebu.
18. Sipajte ⅓ rastvora nigari u sojino mleko i lagano promešajte 3-4 puta. Smeša će početi lagano da se zgruša.
19. Sipajte još ⅓ nigarija na vrh, ponovo lagano promešajte, a zatim pokrijte smešu i podesite tajmer na 2 minuta da se zgruša.
20. Preostali rastvor nigari sipajte na sojino mleko i ponovo lagano promešajte.
Trebalo bi jasno da vidite kako se tofu zgrusao i kako se odvaja od tečnosti.
Izbegavajte preterano mešanje i lomljenje grudvica.
Ako se ne zgruša, ponovo zagrejte smešu na laganoj vatri (2) i nakon nekoliko minuta trebalo bi da vidite da dolazi do razdvajanja.
21. Prebacite sir u pripremljen kalup za oblikovanje. Veoma je korisno prvo ukloniti deo viška tečnosti.
Možete koristiti sitno sito da pritisnete sojinu skutu i izolujete deo tečnosti, koja se zatim može izvući i baciti. 22. Sipajte sojinu sir u pripremljeni kalup za tofu. Lagano poravnajte vrh lopaticom ili drvenom kašikom, a zatim preklopite gazu koja visi preko vrha.
23. Postavite težak predmet na vrh. Možete koristiti konzervu pasulja ili paradajza, oko 30 minuta.
Dobićete srednje čvrst blok tofua. Možete dodati više težine i vremena za čvršći tofu ili manje za mekši tofu.
24. Odmotajte ga od gaze i prebacite u činiju sa hladnom vodom.
Ovo će pomoći da se učvrsti i takođe će ukloniti ostatke gorčine ili kiselosti iz koagulanta.
Napomene:
Ako želite mekši tofu, možete koristiti 2 kašike limunovog soka pomešanog u 125 ml vode. Tekstura i ukus će se razlikovati.
Ingredients: 1 cup dried soybeans, 2 L water + 125 ml, 1 1/2 teaspoons nigari - magnesium chloride (powder).
Needed: large bowl for soaking, 2 large stock pots, high powered blender, fine mesh sieve or colander, nut milk bag or cheesecloth, wooden spoon.
Preparation:
1. Add dried soybeans to a fine mesh sieve and thoroughly rinse.
2. Transfer soybeans to a large bowl and add enough cool water to cover by at least 2-3 inches. Cover and allow to soak at room temperature for 12 hours or overnight.
The beans should be soft enough to split in half when gently squeezed.
3. Drain the beans, rinse well and add them to a high-powered blender. Add in 750 ml of fresh water and blend until completely smooth.
4. Bring 1 L of water to a gentle boil in a very large, heavy-bottomed stock pot.
5. Pour the blended soybeans into the water that's already begun boiling.
6. Add another 250 ml fresh water into the blender and blend to pick up any soybean remnants.
7. Then pour this into the pot.
8. Use a slotted spoon or sieve to skim the foam off the top of the mixture.
9. Heat the raw soy milk over medium-high (5) heat. Look closely and stir regularly with a wooden spoon. Stir and scrape along the bottom of the pot.
10. Once it starts to expand, take a second stock pot and use either a colander or fine mesh sieve lined with cheesecloth, or a nut milk bag to strain the soy milk into it.
11. Allow the mixture to cool for several minutes.
12. When the mixture is cool enough to handle, twist and squeeze the soybean pulp to extract as much soy milk as possible.
The pulp can be saved and used in a variety of dishes.
13. Bring the soy milk back up to a boil, then reduce the heat to medium low (3) and simmer for about 10-15 minutes. No more than 15.
14. Turn the heat off and allow the soy milk to cool for about 5 minutes, or to 80 C (180 F)
15. Whisk nigari into water until dissolved.
16. Wet cheesecloth and twist and squeeze the water.
17. Line a wooden mold with reusable cheesecloth.
18. Pour ⅓ of the nigari solution into the soy milk and gently stir 3-4 times. The mixture will begin to curdle slightly.
19. Pour another ⅓ of the nigari on top, gently stir again, and then cover the mixture and set a timer for 2 minutes to let it coagulate.
20. Pour the remaining nigari solution on top of the soy milk and gently stir again.
You should clearly see the tofu curds separating from the liquid.
Avoid over-stirring and breaking up the curds.
If it isn't curdling, reheat the mixture over low heat (2) and after a few minutes you should see the separation occurring.
21. Transfer curds to prepared mold for shaping. It's very helpful to remove some of the excess liquid first.
You can use a fine mesh sieve, to press down the soy curds and isolate some of the liquid, which can then be ladled out and discarded. 22. Pour the soybean curds into the prepared tofu mold. Level out the top gently with a spatula or a wooden spoon, then fold the overhanging cheesecloth neatly over the top.
23. Place a heavy object on top. You can use a can of beans or tomatoes for about 30 minutes.
You will get medium-firm block of tofu. You can add more weight and time for a firmer tofu, or less for a softer tofu.
24. Unwrap it from the cheesecloth and transfer it to a bowl of cold water.
This will help it to firm up and will also remove any residual bitterness or sourness from the coagulant.
Notes:
If you want softer tofu you can use 2 tablespoons of lemon juice mixed into 125 ml water. The texture and flavor will differ.
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