Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, macrobiotic homemade tofu made with homemade soy milk. One of my favorites food recipes. For mine, 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re 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 particular recipe, we must first prepare a few components. 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:
- Take 500 ml Homemade soy milk (refer to other recipes)
- Make ready 1 tsp 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 this up with this special food macrobiotic homemade tofu made with homemade soy milk recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
