For the homemade tofu you need 200 grams of soy flour, 1 and a half liters of non-calcareous water and the juice of 2 lemons, or two tablespoons of vinegar.
In short, easy easy, and also long lasting. Why ours Homemade Tofu it can be kept up to a month in the refrigerator if you vacuum-pack it (with the appropriate device) or always in the fridge but under water, remembering to change the water every day.
Tofu or soy cheese
Tofu is the name of soy cheese, a food produced with flour obtained from the seeds of this herbaceous plant belonging to the legume family. Soy is native to China (where the inhabitants already used it 4500 years ago) and Japan.
Currently, however, the largest producers and exporters of soybeans are the United States and Brazil, where it is also and above all cultivated with transgenic systems as the law of these countries allows it.
Since 1996, genetically modified soy of non-European origin can be placed on the market, it is not easily distinguishable from non-GMO, and ends up in by-products such as soy lecithin, soy oil and soy flour.
For those opposed to GMOs, soy is a problem. Finding non-genetically modified soybeans or soybeans has become difficult and risks leading many to give up a food with enormous nutritional value. Our advice is not to give up on looking for non-GMO soybeans. If you can, you can also grow some soy yourself from non-GMO certified seeds.
Soybeans have a high protein content (the highest among all legumes), contain polyunsaturated fatty acids (linoleic acid), easily assimilated iron and trace elements. In addition, the soy lecithin contained in them has a hypercholesterolemic action, that is, it reduces bad cholesterol to the advantage of the good one.
The preparation of tofu at home
What is needed
- 1 terrine;
- 1 saucepan;
- 1 whisk;
- 1 colander;
- 1 gauze the size of a tea towel;
- 1 wooden spoon.
- soy flour 200 grams;
- non-calcareous water 1.5 liters;
- juice of 2 lemons or 2 tablespoons of vinegar.
- pour the soy flour into the bowl and slowly add the water needed to obtain a semi-thick porridge, always mixing so that no lumps form;
- Bring the remaining water to a boil in the pot and stirring with a whisk add the floury gruel from the bowl, then raise the heat and once it comes to a boil, put it to the minimum, cover and simmer for 10 minutes;
- after turning off the heat, add the lemon juice and mix well until you see the mass coagulate, then let it cool;
- at this point, place a colander on a bowl (well also the one you have washed in the meantime) and line it with gauze letting the ends come out;
- insert the coagulated mass into the colander and tie the ends of the gauze into a bundle that you will let drain on the colander with the help of a wooden spoon;
- when no more liquid comes out of the gauze (which you can keep because it is rich in vitamins and minerals), the tofu is ready to use.
The homemade tofu it can be enriched with other ingredients that can be added once the mass has been coagulated. You can use, according to taste, fresh or dried herbs, spices of various types, chopped or fried onion. For conservation, regulate as we said at the beginning.