Tofu
Gluten Free
Nut Free
DIFFICULTY
1 Day
PREPARATION TIME
30′
COOKING TIME
200g tofu
PORTIONS
Ingredients
- 350g soy beans
- Plenty of water for soaking
- 2.5 litres water for the milk
- 2 tablespoons lemon juice diluted into 125ml water
- 2 tablespoons sea salt
- Spearmint for serving
Instructions
Soak the soy beans overnight in a large bowl of water. The next day, drain the beans well and discard the water. Transfer half of the soy beans to the bowl of a blender, add half of the water, and process for about two minutes.
Drain the mixture through a cheese cloth or a clean cotton cloth, squeezing carefully to release soy milk into a medium saucepan, taking care not to break the delicate cheese cloth. Repeat the process with the rest of the soy beans and water.
Place the pan over heat, bring the milk to a boil, and boil for about 10-15 minutes, stirring regularly. Allow the milk to cool for a few minutes and add the lemon juice mixture. Cover the pan and leave the mixture for about an hour and it will ‘split’ into curd pieces and a yellowish liquid.
Place a strainer over a bowl and line the strainer with the cheese cloth. Use a slotted spoon to take the curds from the liquid and put them into the cheese cloth. Fold the corners of the cheesecloth over the curds and place a small plate on top to gently press out liquid and form the curds into one rounded piece of tofu. Remove the tofu from the cheese cloth and put it into ice water – this helps it to firm even more – and add the salt in order to make the tofu-lumi. Keep the tofu-lumi refrigerated in salt water for up to two weeks.
Tofu-lumi can be eaten raw, sprinkled with dried spearmint – or even better fresh. It can also be grilled or fried, used as a thickening agent in sauces, or used in various foods and sweets.
If you do not want to make tofu-lumi, you can use ready-made firm tofu to make the following:
