Homemade Brine Tofu Exclusive

Soak the soybeans in clean water for 8–10 hours, then rinse them with water until clean.

Put the soybeans into the blender, add up to 1600ml, and select the fruit and vegetable juice setting to make soy milk.

Put the prepared soy milk into a straining bag and squeeze out the soy milk by hand.

The soy milk was blended twice, and the soybean pulp is also very fine. It can be kept for cooking or making pancakes.

Heat the soy milk over medium-low heat until it boils, stirring frequently with a spoon during the cooking process to prevent it from sticking to the pot.

To prevent the pot from overflowing, remove the foam from the soy milk in time, and cook for another 5 minutes after it boils to let the soy milk cook through.

Turn off the heat and let it cool to around 80 degrees, then scoop out the congealed tofu skin on the top.

Prepare 5g of brine and dissolve it in 45g of water.

When adding the coagulant, stir in a clockwise direction, and while stirring, slowly add the melted brine.

Stop stirring when the soy milk forms curds.

After standing still for about 10 minutes, it solidified into tofu pudding.

Soak the tofu cloth and lay it in the tofu box, then scoop the tofu pudding into it.

Cover with a tofu cloth.

Place a heavy object on top and press for about 1 hour.

The tofu turned out very fragrant, but this time it was pressed for too long, so it became a bit tough. I'll improve it next time.