SOYBEAN CURD (TOFU)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
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1 3/4 lb Soybeans
1 1/2 tb Calcium sulphate

1. Rinse the soybeans in plenty of water. Put them
in a large glass jar and pour on enough water to cover
them well. Soak beans for at least 12 hours.

2. Wash them again in plenty of water.

3. Make the soybeans into a soft paste with 2 quarts
of water in food processor or large blender.

4. Strain the paste through a piece of damp muslin
folded double. Wring out all the liquid from it.

5. Bring the liquid very slowly to the boil. Stir
well and boil gently for 10 min. (Then what happens
to this liquid???)

6. Dissolve calcium sulphate in 3/4 c cold water and
strain it through a piece of damp muslin.

7. Add calcium sulphate to soybean mixture. Stir
well then pour into a large mold which has been lined
with a piece of wet muslin.

8. When the soybean curd (tofu) begins to set, cover
the surface with a piece of wet muslin.

9. After 10 min put a suitable board or plate on top
and place a weight of not more than 11 lb on the board.

10. Leave the curd to set for no more than 40 min,
then cut the soybean curd (tofu) into pieces and wrap
in foil.

11. Store in a large jar with enough cold water to
cover and chill.

Source: A Taste of the Orient ed. Alison Granger IBSN
0-356-14719-3

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