Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]
ฝัง
- เผยแพร่เมื่อ 10 ก.ค. 2020
- Hello & Nyob Zoo Tofu Lovers!
Yes! Many of you requested me to show you all how to make fresh tofu. So I'll be showing you my mom style by using lemon juice to make the tofu curd. Fresh, natural, and super delicious. Tofu is quite easy to make, it just takes time. There are many ways to coagulate soymilk into tofu curds. You can use vinegar, nigari, salt water, pineapple juice, tamarind juice, lemon juice; pretty much any fruit that contains acid. My grandma uses tamarind juice and it works pretty well too. We will be using lemons today since they are easy to find and also super light and delightful in this recipe. And yes, if you have a tofu press, by all mean use it! I don't make tofu often to fully commit to having a tofu press in my pantry haha. Where do you buy it? Look online. So I hope you all give it a try. Happy Cooking! :)
What do you like to make with tofu?
*Just be mindful that whatever acid you end up using, the ratio will be different since they all have different levels of acidity (sorry I cannot help you with the ratio if you end up using other acids)
WRITTEN RECIPE W/ DETAILED INSTRUCTIONS HERE:
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INGREDIENTS
3 lbs dried soy beans soaked overnight
5 liters of water to blend the already soaked beans (21-22 cups)
½ cup (4 oz) lemon juice with 1 cup room temp water
-TOOLS etc--
Cheesecloth or mesh cloth
Strainer & pots
Tofu press or a colander/bamboo steamer
A plate & weights
Blender
#vegan #vegetarian
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations] - แนวปฏิบัติและการใช้ชีวิต
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to rid the bitterness usually the tofu is placed in cold water after you cut it to block shape for 10 -15 minutes.
The easiest, Western-friendly method for making tofu that I’ve seen, especially for Western kitchens. No stone grinders or tofu forms needed. Please express my gratefulness to your grandma for all the knowledge and graciousness she taught you.
Unlike western foods, Asian foods (barring Japanese cuisine) are very easy to prepare provided you have the right ingredients and getting the right ingredients is not that hard. Just go to an asian food store and get them as per your requirements. Western foods tend to be very fancy and requires not only expensive ingredients but also expensive cooking utensils. Maybe its just too commercialized that shelling out huge amount of money to buy and prepare them is the norm.
Perfection passed down to you from generations. Thank you for sharing your lovely family heritage.
I made this last night following your instructions. It worked like a charm! So much fun, and it was the best tofu I have ever eaten. Thank you!
Gives me motivation to do it.
Please, what is the quantity of lemon juice to the soy milk?
@@elizabethadetoyi4918in video 1/2 cup mixed with 1 cup water
A couple of suggestions: Because the acidity of lemons can vary....and, in fact, lemon growers are trying for lower acid varieties...it is better to use something with a known acidity. Cheap citric acid powder works well. Use 1.5 tsp per gallon of "milk".
Because the natural starches are not soluble, they tend to help clog up the filter material, like mesh or cheesecloth. If you convert the starches to soluble sugars (which will drain off with the water) the pressing will be easier. 1/10th of a gram of amylase with do the job for 3 gallons of milk, as it is a powerful enzyme (not to worry...it naturally occurs in saliva). Just add the acid and then allow the boiled milk to cool to body temperature, add the enzyme, and allow to sit for an hour...then press out the tofu. You end up with a product that is easier to press, and will contain lower carbs than if the enzyme is not used.
It should be mentioned that plenty of TH-camrs are suggesting making tofu by simply heating milk. But, what they don't realize is the the curdling is better with acid. Plus, when the milk is acidified, the curds that form are larger and firmer than from heat alone.
Both the citric acid and the amylase can be found on E-Bay and are inexpensive over the long run, because so little is necessary.
I hope these suggestions are helpful.
Thank you! 😊
Very helpful. Thank you!
Do you have your recipe using the citric acid and amalyse
Can you use bottled lemon juice?
This would work great for the nut tofu I want to try making
Good homemade tofu is so good you can eat it with little added seasoning. And don't throw the dregs out! In Korea we boil it with some pork and kimchi. I'm sure it can be adapted to so many different tastes. Sometimes i even put it in as filler for meatballs and meatloaf, in cookies and other stuff.
WowI love your step by step demonstration. So illustrated. ❤ THANK YOU SO MUCH!!
Thank you so much. This is the simplest, easiest way of making tofu I have seen. Will definitely try it out.
Thank you for sharing! You explained everything very well that I can probably do it. I learn best with hands on instructions. Keep up the good work!
Super excited to know I can make this! Thank you! Looking forward to making this! Love your videos and especially hearing your native language 🥰
This is so awesome!!! Thank you so much for sharing! I want to try to make this!!!
Awesome homemade tofu process! It looks so fresh and delicious
I made tofu today following your recipe, thank you so much for sharing it turned out great!
I'm definitely trying this out. Thank you for sharing. Easy to follow and straight to the point.🙏❣️
this was so convenient! I had been putting this off because I thought it was going to be really hard, but the way you organized all of this it made it so straightforward! Thank you so much!!!
Lovely! thanks so much for sharing this!
Thanks for this much-needed easy to follow video.
Just found and subscribed to your channel. Your recipes look so delicious. Can't wait to try them all!
Thank You for sharing your tofu recipes! 🙂 I will definitely give this a try. I liked and saved your video for future uses and I enjoyed watching your food recipes videos, please post more :)
Nice demo, clear and easy to understand.
Thank you dear. You have a good clear voice for easy instructions.
Thanks very much for your recipe wow its looks so easy, so nice
Beautiful video. Thanks!
Wow..so interesting..because I love tofu now going to try this
That was really easy to follow. Thank You.
Thankyou for sharing this family recipe....This is nicer than store bought ! Love your easy to follow instructions. 🙏
1222❤❤❤
Thank you for sharing this recipe; much appreciated.
Thank you for sharing!!
Thank you for sharing...I've always wanted to make some...🙂
delicious ! You are good to make it tofu ! thankx for shareing !
Thank you so much for sharing this recipe Cindy....
This is soooo much work!! Very impressive
Looks so delicious thank you for sharing 👌👌👌
You can freeze the block of tofu and it will actually have a meatier texture if you prefer that.
this is a easy way.. thank u 💕
Thanks for the easiest method of Tofu...
What a great share, thank you for showing how eazy to make soy milk and tofu(both faves).❤😂
Love this!
Thanks much🥰
I have made your recipe. And I love it. I was so happy that I can make tofu at home. Thank you so much
Thank you for sharing.
Made it very yummy
straight forward, thank you!
Wow..just used soys n lemon juice..thanks for sharing
Wow!!! Yummy.
Great idea to use the wok and bamboo steamer to press rhe tofu!
YaasSsSs!!!! I'm so glad you made this video! Thank you so much! Now we all can be Nyab 10K or tug Vauw Zoo! 😂😂😂👍👍👍
Lmfao.. Fr
Thank you for the healthy recipes made at home. 👌👌
Thank you for sharing. God bless!
WO , pretty good l have learned something special thanks 🥰
Amazing! Answered all my questions ❤❤❤
Thanks for d tips i love tufo
Yummy so healthy
-Thank you for your valuable recipe.
great video with good explanation :)
Nice sharing dear godbless!❤🙏
This is great content, and I've learnt so much from it, just like in this video @
Thank you for this easy to follow instructions, will definitely be making some.
Thank you . I was wanting to do it with something other than vinegar
You are so awesome! I love your videos!
I like to learn what you make
This make me miss my grandma. She used to make homemade tufu all the time
My mom also make her own as well. Miss you mom.
Awesome
Looks delicious 😋
Thank you I Will try.
Excellent video
Goud🌸👌
Great!
i love what u did ! good luck and have fun !
I will try this lemon juice method for bloating free tofu. Thanks for sharing this..
Congratulations, I liked very much your vídeo, very kind!!🙏💐😘
Thanks a lot!! 🙏💐💐
Thank you for sharing
Bravo!
Bravo! 👏🏽👏🏽👏🏽👏🏽 🍋 😃
Thank you so much! I have been looking everywhere for someone who makes large bulk batches of tofu at home instead of a single block's worth at a time. Now if only I can manage to store it for longer than 3 days...I freeze my store-bought packages of tofu (the kind with the liquid) because I enjoy the texture it creates when thawed, pressed, then processed and cooked. I wonder if this will work given that the liquid is already discarded?
Nice 👍 ❤
You used 3 pounds of dry soybeans. Approximately how many pounds of tofu do you have as a finished product?
Thank for this video
Thank you so much for easy recipe.
I also concern about what to do with the leftover pulp?
Very straightforward and clear. I love that you used basic utensils and not a commercial tofu press. I also prefer the idea of lemon juice to gypsum or nigari. I subscribed. What is the language you used to describe the leftover whey drink?
WOW you did outstanding.
Čudobit je..SRRČNO 2023🎄
Grazie, procedimento semplice.
I loved this idea! We can explore all sort of legume’s tofu. Thanks!
Thank you! This is really great to learn how easy it is to make. I assumed the fermentation process took a lot longer, so I never tried making it before. I certainly will now! Also, since there are some soy milks that are made of just soy beans and water is it possible to make tofu from that too, since all you’re doing is adding lemon juice? It seems like that would save some time, if possible? I believe Trader Joe’s sells soy milk made from just soy beans and water. Please advise. Thanks again! So inspiring!
Thanks for this. Just what I'm looking for. How do you store it in the fridge? And have you tips on making tofu, from powdered on milk?
I use a flour sack towel to strain tofu, as well as cheese.
When my youngest son was a baby, he just couldn't hold down milk of any kind, even human milk (goat milk was the worst), because of reflux. So his doctor told me to give him straight soymilk out of the carton. He thrived on it, and it never came back up. I was so relieved...
Don’t discard the pulp! Pulp/or okara is super heathy and tastes great in recipes.
When I was learning to make jelly with my grandmother. She would put her straining cloth over a pot and she would fasten the cloth to the pot with clothes pins. I still use this method today.
Thanks for sharing! 👍
thanks, you're a blessing for sharing the knowledge. Godspeed!
Thanks so much, this much easier.
I use 1 tablespoon of epsom salt in some water or same milk n added to the milk . It works like magic
Making this today!
I made it! I like the lemon juice taste! I think I pressed it a little thin because it cracked but I really enjoyed the taste. I made BBQ tofu with part.
Thanks you are the best 👏🙏🏼🤣
Luv the idea of using tamarind. How much do you add?
Sou dê, Contagem Minas Gerais, amo Tudo.A massa posso secar e dar para as galinhas? Obrigada
Awesome thank you. :)
Thank you for this one very well explained and easy to follow
Oh love tofu
WELL DONE!
I’m going to do it
Good job
THANKS!
I like always backe tofu pieces with same pieces of apple in palm oil. like the combination very much. In the video you mention to trow away the foam when cooking the soymilk..actually if you safe that and mix it later with the okera/soypulp and add herbs, sweet, some oil.. and then in furnace 40 min, you get tasty lovely light ´something´.
Gonna try your method for tofu! Aloha, Kind regards from Netherlands.