Tofu
14 June 2009
This is how you make tofu… beat the soya milk like crazy until it is in full boil. Then continue beating for 5 minutes while the soya milk is simmering.
Then, add the coagulant… and quickly pour the mixture into a mould for cooling.
Once firm, put the mould into a bowl of very cold water to extract the tofu. You now have a square (or rectangle) of very soft tofu… best enjoyed with “hum choi” (salted vegetable), seafood and rice noodles…
14 June 2009 at 6:32 pm
Or in steamboat.. or mapo tofu… or miso soup…. or steamed with oyster sauce… or.. or.. or…
15 June 2009 at 1:29 pm
Need to make more… buy soya milk and epsom salt…
14 June 2009 at 11:35 pm
or Tau Fu Fah!! Yum Yum…. how long did it take to make from start to finish? Soy milk from scratch too?
15 June 2009 at 1:28 pm
Ooo… tau fu fah is made the same way, but just with more water. It took about 10 minutes of boiling and stirring, like making agar agar, especially when you cheat on the soy milk. We used the ready made ones.
Very yummy!!!
18 June 2009 at 7:30 pm
Please could you make me tau fu fah. Please (imagine the way mini sMapps says PLEASE). Am back soon. Am hungry.
19 June 2009 at 5:01 pm
Okay
Will get some epsom salt and organic soya milk.
19 June 2009 at 5:03 pm
… and Mini sMapps’ “please” is pure blackmail!
21 June 2009 at 6:26 am
Wahhhh… Looks good oh.
21 June 2009 at 2:03 pm
Nyom nyom nyom! I really miss the “Yong Mou” hum choi tau foo tong and kangkung chau garlic.