Directions for Tofu
1. Warm up the soy milk to 150 degrees, then remove it from the heat.
2. Add half of your coagulant to the milk and stir in a circular motion 5 or 6 times. Add the remaining coagulant and stir in a figure 8 pattern. This time you will begin to see the soy milk curdle and coagulate.
3. Let the pot sit for 15 minutes, covered.
4. Scoop the coagulated protein strands from the water and collect it in cheesecloth.
5. Press as much extra water from the proteins as possible and then pour the tofu into a tofu mold. Tofu molds are just rectangular boxes with lids that sit inside the top lip, allowing you to press down and put pressure on the tofu as it congeals.
6. Weigh the tofu down with canned goods for about 15 minutes.
7. Now rinse it under water.
8. Serve it immediately, or store it in fresh water in a sealed container in your refrigerator.
9. You’ve just made tofu from scratch!
Directions for Doufu Fa
1. Heat the soy milk in a large pot over medium-high heat until it jsut barely simmers. A thin skin will form on the surface of the milk, remove this by dragging a spoon across the milk (and you should eat the skin! This is fresh yuba, tofu skin, delicious!)
2. While the milk is heating up, whisk together the water, corn starch, and coagulant (gypsum, etc.) in a small bowl.
3. When the milk is hot and just barely simmering, turn off the heat and quickly stir in the coagulant mixture.
4. Cover the pot with a tea towel and then place the lid over that. Allow the tofu to sit for 15-20 minutes.
5. When the tofu has gently set, spoon some into a bowl and serve with soy sauce and scallions, or a sweet ginger syrup.
Directions for Ginger Syrup
1. Cook the sliced ginger in simmering water for a few minutes, until fragrant.
2. 2 Add the sugar and cook down over medium heat until a thin, dark syrup has formed. Spoon over soft tofu immediately, or put in fridge and keep cold.
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