How to Make Tofu
Special equipment needed: Tofu mold, cloth for absorbing moisture, blender for grinding pre-soaked soybeans if you use soybeans instead of soy milk, pot for cooking soy milk, and a strainer.
INGREDIENTS: 2 quarts Soy milk Coagulant: 2 tsp. Gypsum (Calcium Sulphate), OR 1 tsp. Magnesium Chloride
DIRECTIONS: Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees. Dissolve the coagulant of your choice in a cup of warm water Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix.
Allow the mixture to sit undisturbed for15-25 minutes. While the mixture sits, small white curds will separate from amber colored liquid. Once small white curds separate from amber colored liquid, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Keep the weight on the curds for 20-30 minutes until it holds together. Remove the block of tofu from the mold. If you store it in a container, fill the container with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.
How to Make Crispy Baked Tofu
INGREDIENTS: 1 block (12 to 15 ounces) of organic extra-firm tofu 1 tablespoon olive oil 1 tablespoon soy sauce 1 tablespoon cornstarch
INSTRUCTIONS:
1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. 5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
Methods for Flavoring your Tofu
Chinese-style garlic sauce. Mix garlic, soy sauce, onion powder, brown sugar, and sriracha sauce in a small saucepan, then a mixture of cornstarch and water. Once the sauce has thickened, add in tofu.
Pepper Style: Cayenne pepper, cumin, sea salt, turmeric, black pepper, smoked paprika, and red pepper flakes.
Sesame-Ginger: 1 tablespoons sesame oil 1 1/2 tablespoon grated ginger 1 1/2 tablespoons minced garlic 1 tablespoons rice vinegar 3 tablespoons soy sauce 1/4 teaspoon red pepper flakes 3 tablespoons brown sugar 1 tablespoon cornstarch 2 tablespoons water
How to Make Tofu Taste like Chicken
Crumble 8 ounces of dry tofu and toss with about 1 tablespoon of cornstarch.
Heat a skillet with peanut oil over a high temperature.
Once the oil shimmers, add the tofu and cook. Break it up with a wooden spoon as it cooks, getting it to resemble browned ground meat.
Remove the tofu from the pan and turn the heat to medium or low.
Add 1 tablespoon of minced garlic, 1 teaspoon of minced ginger and 1/2 cup of chopped mushrooms.
Once the mixture is fragrant — about 1 to 2 minutes — add in a couple of tablespoons of soy sauce, a teaspoon of light brown sugar, a splash of siracha and about 1/2 cup of no-chicken broth.
Stir regularly to scrape up any bits on the bottom of the pan and cook for just about 3 minutes. Add the tofu back in and bring the mixture to a simmer. Cook another minute or two, until the tofu and the sauce are fully integrated.