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Idiomas disponibles
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1. Make fresh soymilk according to
its directions.
2. Using a spoon scoop the foam out.
3.Either one of the following can be
used as coagulants:
1/2 Teaspoon of Magnesium Chlo -
ride or Calcium Chloride
2 Tablespoons of apple vinegar or
juice from a large lime.
3. Add tofu coagulant into the stain-
less steel chamber and stir.
4. Place a plate on top of the stainless
steel chamber and let it sit for at least
10 min. until the soymilk looks like a
paste or as spoiled milk depending
on the coagulant you used.
5. Line the Tofu Box with a cheese-
cloth so that enough cloth is left to
fold over and cover the top of the
opening of the box.
6. Slowly pour the soymilk into the
cheesecloth.
7. Cover the soymilk by folding the
cheesecloth over the top of the
soymilk and place the Tofu Press on
top.
8. Place a weight on top of the Tofu
Press and let sit for 3 hours or once
it's firm.
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Making Tofu
9. Remove the weight and the Tofu
Press. Unwrap and enjoy!
Cleaning and Storage
1. Wash the Tofu Press and Tofu Box
with water and a mild detergent.
2. After rinsing your cheesecloth in
the sink, you may clean it with your
laundry.
Tofu can be kept in the refrigerator
for at least a week. Place it in a
container, cover it with water.
Change the water every other day .
This will make the tofu firmer and
won't change it flavor for a longer
time.
Tofu can be freezed in a sealed zip
lock bag.
Consistency, weight
depend on the coagulant used.
Pick the one you prefer.
Remember Tofu has a very neutral
flavor. Condiment as you desire.
and
flavor
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