Tofu Production – Tofu From Ground Soybeans

A bean recipe for every taste:

Ingredients for about 1kg of tofu:

This tofu will be more grainy in consistency than the tofu made from soy milk and also still contains the important fiber. So far it is not yet available ready to buy.

Bring about 2l of water to a boil in a large saucepan (at least 5l capacity). Slowly add the soy flour. Stir constantly so that no lumps form.

Allow the mixture to bubble once, then gently simmer at a low temperature for 20 minutes. Stir occasionally, taking care that the milk does not boil over. Remove the saucepan from the stove, perhaps briefly. Stir the calcoim chloride, calcium sulfate or the nigari with 1/4l of cold water.

Remove the soy mixture from the stove and add 1/3 of the nigari, calcoim chloride, calcium sulfate, vinegar or juice of a lemon.

Wait until the liquid does not move on the surface. Then add another third of the coagulant. Stir the liquid well again (also at the bottom and the edge of the pot), then fold in the remaining coagulant.

Let the mixture stand with the lid on for 5 minutes, until the pale yellow, clear whey has settled.

In the meantime, line the tofu press box with the moistened dishcloth.

Using a slotted spoon, gradually scoop the curdled soy mixture into the pressing box. When all the soy mixture has been poured in.

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