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Homemade Tofu, Soy Milk, and a Vietnamese Ginger-Tofu Dessert
In Honolulu, I regularly pay more than I can stand for 12 oz. blocks of tofu and half-gallon containers of soy milk. After tax, the former usually costs around $3 and the latter around $6. We easily go through this much tofu and soy milk in a week, which means that in a month we pay around $40 for these two products alone. I decided to look around Honolulu for tofu molds but came up empty handed. After my fruitless two-week search I headed online, and in a matter of seconds I found a Connecticut-based company that carries what I was looking for. Although the mold cost $40, and shipping an extra $20, I figured that if the product wasn't a scam I could recoup that total in a couple of months.
Well, my tofu mold arrived yesterday afternoon. I was taken aback by how small it was, but was pleased that it came with several packs of nigari -- a coagulant derived from sea water and also known by the unappetizing scientific name of magnesium chloride -- and two cheesecloths for straining. (The mold, incidentally, is made from hinoki, or cedar wood, and its fragrance is like an early spring walk in the woods.) In the evening I went shopping for organic soybeans. (For those living in Honolulu, I found these at Kokua Market, 2643 S. King St.) A pound of these hard little yellow beans went for a mere $2.19. I splurged for a pound and a half and then raced home to soak my fresh new beans in water overnight. I awoke at 6:30, and bam, it was tofu time! I unfolded the directions that came with my tofu mold and in 90 minutes I'd made two slabs of fresh tofu. What's more, it was delicious! Admittedly, it was too soft to cook with, but its softness made it perfect for a dessert I learned to love in Vietnam that uses hot ginger syrup (see below). There are many Japanese desserts that use soft tofu as well, so you can guess what I'll be eating after my meals for the next week or so. And not just that, but one byproduct from tofu-making is okara, which can be used in various dishes, too. (But more on that in a different post.) With my second batch of beans I made soy milk. And one reason I'm sharing this is because I want people to know that they, too, can make soy milk without a tofu mold, and it's very easy to do. Homemade Soy Milk Directions 1) Soak about a pound (400 g) of soybeans in water for at least 8 hours. (In the winter, soaking times are almost twice as long.)  2) Put soaked soybeans in a blender along with 3-4 cups of the soaking water. 3) Blend until the soybeans and liquid have reached a smooth, milkshake-like consistency.  4) Boil 7 1/2 cups of water. (I might recommend more water than this, as the soy milk that results tends to taste fairly strong.) Pour blended soybean mix into water and stir constantly until boiling again. Turn off heat and let mixture cool for about 3 minutes. Then simmer mixture for 7-8 minutes on medium heat.  5) Pull cheesecloth over colander and set colander in a large bowl or on a deep pan.  Pour mixture into cheesecloth and strain soy milk from solids. Keep the solids (okara) for use later in cooking.   A colander isn't necessary when you strain out the soy milk. I used one in case I inadvertently spilled anything.  This is the okara, or the solids that remained after I squeezed the soy milk from the cheesecloth. Okara is incredibly nutritious and should be used within about two days.  A cup of fresh hot soy milk If you want to make tofu, however, continue on to step 6. Directions for Making Tofu (continued from steps 1-5) 6. Add nigari coagulant (or substitute with 1.5 tablespoons of lemon juice) to soy milk and let sit for around 30 minutes. You will immediately see the soy milk curds separate from the whey. The more you stir it at this stage the firmer your tofu will end up. (I need to remember this for next time...)  7. Pour mixture slowly into your thin cheesecloth-lined tofu mold.  Fold the cheesecloth over the tofu and fit the top of the mold over this. Distribute between 2-5 pounds of weight over the top and let it sit for 15-30 minutes until the water is pressed out of the tofu.  Remove the weight and top of tofu mold, then unfold and peel your cheesecloth from the tofu.  Agh! It's hideous, I know...but it tasted good. I'm hoping that future attempts will teach me how to make it turn out looking better. Place tofu into bowl or Tupperware container and cover with cold water.  For whatever reasons, homemade tofu doesn't last nearly as long as the store-bought variety. Ideally, you should use fresh tofu within just a few days of making it. Mine turned out quite soft, which meant that I really couldn't use it for cooking. With the soft tofu that I had, I decided to make a simple dessert that I used to enjoy straight from the pots of sidewalk vendors in Vietnam. It's called ??u h? g?ng, which is basically soft tofu with a sweet and spicy ginger sauce served warm. You can make this with any soft tofu available at your local store or market. ??u H? G?ng 2 cups water 1/3 cup brown sugar 1 2-inch piece of ginger, cut into 1/4-inch wedges and crushed 12 oz. soft tofu 1. Add water, sugar, and ginger to a small pan, stir to dissolve sugar, and boil for 12 minutes. You can add more ginger and boil longer to give the sauce more of a kick. You may also want to include more water to dilute its sweetness. 2. Pour sauce hot over tofu and enjoy.  A bowl of soft tofu in a sweet, hot ginger sauce Many of you have probably heard of recent studies indicating that tofu eaten in middle age may increase the likelihood of dementia or even brain shrinkage in later life. This may or may not be true. And until scientific research definitively bears one or the other truth out, I'll continue to eat tofu and drink soy milk, the more so now that I'm able to make it at home. For anyone interested in the tofu mold I bought, the product can be found at http://www.simply-natural.biz/Tofu-Kit.php And for a video on how to make tofu (or soymilk), this may prove useful: As a final word, I just want to mention something about the cost savings I'm expecting to enjoy with my new tofu and soy milk making capabilities. Without looking into this all that carefully, I'm guessing that we spend close to $450 a year on these foods (roughly $9/wk), but we should be able to get by spending less than $150 (less than $3/wk) for the soy beans necessary to make them ourselves. Saving $300 isn't going to change my life, but it is a nice way to save a little money. And what's more, in a year we'll end up with close to 100 pounds of uber-nutritious okara to cook with, all as a byproduct. I'm not sure if so much okara is a good thing or not, but I guess I'll find out soon...  related searches : Homemade
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