거대맷돌두부 Soft Tofu Made Daily with an Amazing Giant Millstone, Tofu Specialty Restaurant - Korean food

Introduction

This tutorial guides you through the process of making soft tofu using a traditional method involving a giant millstone. Inspired by a Korean tofu specialty restaurant, you will learn about the ingredients, equipment, and steps necessary to create this delicious and delicate dish at home.

Step 1: Gather Your Ingredients

To make soft tofu, you'll need the following ingredients:

• Soybeans: 1 cup (for soaking and blending)
• Water: Enough for soaking and blending soybeans
• Coagulant: Common options include magnesium chloride (nigari) or calcium sulfate (gypsum)
• Salt: To taste

Practical Tips

• Use high-quality, organic soybeans for the best flavor.
• Ensure you have fresh water, as it impacts the taste of the tofu.

Step 2: Soak the Soybeans

1. Rinse the soybeans under cold water.
2. Soak them in water for at least 8 hours or overnight. This rehydrates the beans and makes them easier to blend.

Common Pitfalls to Avoid

• Do not skip the soaking step; it’s crucial for achieving the right texture.

Step 3: Blend the Soybeans

1. Drain the soaked soybeans and rinse them again.
2. Add the soybeans to a blender with 3-4 cups of fresh water.
3. Blend until the mixture is smooth and creamy.

Practical Advice

• Add water gradually if your blender struggles to process the beans.
• Aim for a consistency similar to a thick smoothie.

Step 4: Strain the Mixture

1. Use a cheesecloth or a fine mesh strainer to separate the soy milk from the soybean pulp (okara).
2. Squeeze out as much liquid as possible to maximize yield.

Real-World Application

• Use the leftover okara in other recipes, such as veggie burgers or smoothies.

Step 5: Prepare the Coagulant

1. Dissolve your chosen coagulant (nigari or gypsum) in a small amount of warm water.
2. Stir gently to ensure it is fully dissolved.

Important Note

• The coagulant is essential for curdling the soy milk into tofu. Adjust the amount based on your desired firmness.

Step 6: Curdle the Soy Milk

1. Heat the strained soy milk in a pot over medium heat until it reaches a gentle simmer.
2. Remove from heat and slowly add the dissolved coagulant while stirring gently.
3. Allow the mixture to sit undisturbed for about 15 minutes to form curds.

Practical Tips

• Do not over-stir after adding the coagulant; this helps the curds form properly.

Step 7: Mold the Tofu

1. Line a tofu mold or a small container with cheesecloth.
2. Carefully ladle the curds into the mold, pressing them down gently.
3. Fold the cheesecloth over the top and place a weight on it to help shape the tofu.

Common Pitfalls to Avoid

• Ensure there is enough pressure to form a cohesive block of tofu, but do not crush the curds.

Step 8: Chill and Serve

1. Let the tofu sit for at least 30 minutes at room temperature, then refrigerate for a few hours to firm up.
2. Once chilled, remove the tofu from the mold and cut it into desired shapes.

Real-World Application

• Soft tofu can be used in soups, stews, or enjoyed plain with a drizzle of soy sauce or sesame oil.

Conclusion

Making soft tofu with a giant millstone method is a rewarding culinary experience. By following these steps, you can create fresh, delicious tofu at home. Enjoy experimenting with different flavors and dishes using your homemade tofu, and consider visiting a local tofu specialty restaurant for inspiration!