4 ms·

If you really want to try I can give you a recipe: 1. 180g dried soybean soaked in water overnight 2. drain the water then put in 1100ml water in a food process

If you really want to try I can give you a recipe: 1. 180g dried soybean soaked in water overnight 2. drain the water then put in 1100ml water in a food processor 3. grinding for 1 min 4. filter the liquid 5. measure the liquid weight or volume for weight of glucono delta lactone, 3g per 1000g or 1000ml, dissolve it in water as little as possible, and then add to a large bowl big enough to contain the liquid 6. boil the liquid, after boiling turn to mid heat for 5min. Then filter. now you have soy milk 7. remove from heat, stir to dissipate heat 8. slowing pouring to the bowl added with glucono delta lactone, pouring toward the wall not the bottom of the bowl 9. cover the bowl with paper towel or cheese cloth, then the lid, waiting for 30 mins voila now you have Douhua (https://en.wikipedia.org/wiki/Douhua https://en.wikipedia.org/wiki/Douhua), which often seen in China as a breakfast dish to get tofu, just drain the water out, to do so put the douhua in some container with holes at bottom and then add weight.

adrianN 7y ago
Is the result much better than the stuff I find at the supermarket? Because that sounds like at least on hour of work.
- leemailll 7y ago
  Well that depends on the kind of tofu you like, how firm it is? What kind of coagulant you like? Glucono delta lactone will make the tofu with a light sour flavor, some traditional way will not. Also water also play a role in. The recipe is easy but definitely not one suits every condition. It is a trial and error to fine tune it to your need. To be honest, this is one of the easiest dishes I ever tried, and also one hour work is on the short side
- mikekchar 7y ago
  Let me put it this way... It's better in the same way that fresh home made bread is better than store bought bread. Now imagine that you live in a country (like Japan) where the average person thinks that a baguette is essentially a big hotdog bun that has been sitting on a shelf for 2 weeks. That's the equivalent of the tofu that you tend to buy in a supermarket in the US. It is possible to buy good store bought tofu, but usually it is unavailable unless you have a big Asian population nearby. Like bread in France, you really want to go to the tofu store in the morning for your tofu because day old tofu is tasteless and horrible (just like day old bread). Whether or not you can actually make great tofu at home without a lot of practice is debatable, but at the very least the average person can make something that is worlds apart from the lifeless, bitter chunks of woe that the supermarket calls tofu. If you get a chance to go to a real tofu restaurant in Japan or China, you should leap at the chance. It's just like your first trip to a boulangerie in Paris -- mind blowing.
  - mytailorisrich 7y ago
    I don't know in Japan but in China I have never seen a "tofu restaurant". Tofu, of which there are many types, is usually part of dishes and I doubt Chinese want to restrict themselves to tofu in a restaurant...
    - mikekchar 7y ago
      Super interesting. I've never been to China, but I just assumed there must be tofu restaurants. But I guess Buddhism isn't such a powerful force in the country any more. In Japan, there are definitely tofu restaurants, but you have to look for them. Kyoto is quite famous for tofu, but there is a chain of very good tofu restaurants from Fukuoka (the name of which escapes me for the moment). You will also get amazing tofu if you ever eat at a shoujin ryouri restaurant (Japanese Buddhist vegan cuisine -- usually served at temples, but you can find the odd restaurant that's not necessarily part of the temple).
      - mytailorisrich 7y ago
        In China every region has its own dishes so I think people would get tofu dishes based on that. For example Mapo Tofu is a very famous tofu dish and is a Sichuan dish. So although you may be able to order it in most restaurants these days because it is so famous people would probably suggest you go to a good Sichuan restaurant if you were keen to taste a good version. Conversely, in you find yourselves in a random restaurant the tofu dishes will probably depend on what cuisine that restaurant mostly serves.
        jbay808 7y ago
        True, but mapo tofu is mainly a meat dish. Edit: as in, despite the name, tofu not really being the focus in terms of texture or flavour. The GP expressed skepticism as "tofu is usually part of dishes and I doubt Chinese want to restrict themselves to tofu in a restaurant"; I don't think mapo tofu is really an exception.

adrianN 7y ago

Is the result much better than the stuff I find at the supermarket? Because that sounds like at least on hour of work.

leemailll 7y ago
Well that depends on the kind of tofu you like, how firm it is? What kind of coagulant you like? Glucono delta lactone will make the tofu with a light sour flavor, some traditional way will not. Also water also play a role in. The recipe is easy but definitely not one suits every condition. It is a trial and error to fine tune it to your need. To be honest, this is one of the easiest dishes I ever tried, and also one hour work is on the short side
mikekchar 7y ago
Let me put it this way... It's better in the same way that fresh home made bread is better than store bought bread. Now imagine that you live in a country (like Japan) where the average person thinks that a baguette is essentially a big hotdog bun that has been sitting on a shelf for 2 weeks. That's the equivalent of the tofu that you tend to buy in a supermarket in the US. It is possible to buy good store bought tofu, but usually it is unavailable unless you have a big Asian population nearby. Like bread in France, you really want to go to the tofu store in the morning for your tofu because day old tofu is tasteless and horrible (just like day old bread). Whether or not you can actually make great tofu at home without a lot of practice is debatable, but at the very least the average person can make something that is worlds apart from the lifeless, bitter chunks of woe that the supermarket calls tofu. If you get a chance to go to a real tofu restaurant in Japan or China, you should leap at the chance. It's just like your first trip to a boulangerie in Paris -- mind blowing.
- mytailorisrich 7y ago
  I don't know in Japan but in China I have never seen a "tofu restaurant". Tofu, of which there are many types, is usually part of dishes and I doubt Chinese want to restrict themselves to tofu in a restaurant...
  - mikekchar 7y ago
    Super interesting. I've never been to China, but I just assumed there must be tofu restaurants. But I guess Buddhism isn't such a powerful force in the country any more. In Japan, there are definitely tofu restaurants, but you have to look for them. Kyoto is quite famous for tofu, but there is a chain of very good tofu restaurants from Fukuoka (the name of which escapes me for the moment). You will also get amazing tofu if you ever eat at a shoujin ryouri restaurant (Japanese Buddhist vegan cuisine -- usually served at temples, but you can find the odd restaurant that's not necessarily part of the temple).
    - mytailorisrich 7y ago
      In China every region has its own dishes so I think people would get tofu dishes based on that. For example Mapo Tofu is a very famous tofu dish and is a Sichuan dish. So although you may be able to order it in most restaurants these days because it is so famous people would probably suggest you go to a good Sichuan restaurant if you were keen to taste a good version. Conversely, in you find yourselves in a random restaurant the tofu dishes will probably depend on what cuisine that restaurant mostly serves.
      - jbay808 7y ago
        True, but mapo tofu is mainly a meat dish. Edit: as in, despite the name, tofu not really being the focus in terms of texture or flavour. The GP expressed skepticism as "tofu is usually part of dishes and I doubt Chinese want to restrict themselves to tofu in a restaurant"; I don't think mapo tofu is really an exception.