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0:32
YouTube
Wendy the Food Scientist
How to Make Firm Tofu from Scratch | Recipe for Traditional Curdling vs Silken Tofu Pressing
How to make tofu from scratch – Wendy the Food Scientist way! In this video, I’ll show you two different methods for making firm tofu at home, using fresh homemade soy milk. There are two methods: 1️⃣ Traditional curdling – where you form curds, separate the liquid, and press the curds into firm tofu. 2️⃣ Silken tofu pressing ...
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Tofu Recipes
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湘南豆富(ヤシマ食品) on Instagram: "◻️カンタンおとうふレシピ👇 #大トロとうふ でつくる 黄色と白の ふんわり とうふだんご🌕✨ お豆腐を混ぜて作るから、ヘルシーで翌日も柔らかいまま♪ 白だけでなく、かぼちゃを入れて黄色のお団子もつくれば、彩り豊かに お子さまと一緒に丸めれば、楽しいお月見の思い出になりますよ◎ 🕒調理時間:10分 👤分量:2〜3人前 ----------------------- 【 材料 】 (白) ・大トロとうふ 100g ※一般的な充填豆腐でもOK ・白玉粉 90g (黄) ・大トロとうふ 50g ※一般的な充填豆腐でもOK ・白玉粉 50g ・かぼちゃ 50g 【 作り方 】 1.黄:皮をむいたかぼちゃを適当な大きさに切り、耐熱容器に入れふんわりラップ、500wの電子レンジで1分半加熱する 2.粗熱が取れたら潰して、お豆腐と白玉粉を加えてしっかり混ぜる 3.白:お豆腐と白玉粉を同様に混ぜる 4.少量(5〜7gくらいがおすすめ)取って丸める 5.全て丸めたら沸騰したお湯に一気に入れる ※加熱ムラをなくすため 6.だんごが浮いてから3〜
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