HOMEMADE TOFU
This great recipe should be used in the En Japanese Brasserie recipes for Cold Tofu and Warm Tofu.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 2
Steps:
- Place soy milk into a medium saucepan and cook over medium heat until milk reaches 135 degrees on an instant-read thermometer.
- Remove soy milk from heat and pour into a 7-by-7-by-7-inch container. Add nigari and stir to combine. Cover with plastic wrap and let stand for 15 minutes before using.
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Retaj Metawea
[email protected]Overall, I'm really happy with this tofu recipe. It's easy to make, and the tofu is delicious. I would definitely recommend it to others.
XTRIGGER GAMING
[email protected]This recipe is a waste of time. The tofu is not worth the effort.
Cecil Ward
[email protected]I'm not a fan of the texture of this tofu. It's a bit too firm for my liking.
Jayden Meyer
[email protected]This recipe is a bit bland for my taste. I'll have to add some more seasonings next time.
Thereem Sagheer
[email protected]I'm not sure what I did wrong, but my tofu turned out crumbly. I'll have to try again.
Sahinul Islam ky
[email protected]This recipe is a bit tricky, but it's worth the effort. The tofu is so delicious and satisfying.
Chris Leonard
[email protected]This tofu is the best I've ever had. It's so creamy and flavorful.
Saqib Gamer
[email protected]I'm so glad I found this recipe. It's a great way to make healthy, delicious tofu at home.
Rody Mo7amed
[email protected]This tofu is the perfect addition to my vegan diet. It's a great source of protein and calcium.
Rene Sage
[email protected]I love that this recipe is so versatile. I can use it to make a variety of dishes, from tofu scramble to tofu stir-fry.
Emmanuel Etsey
[email protected]This tofu is so good, I could eat it every day. It's perfect for breakfast, lunch, or dinner.
daisy jackson
[email protected]I've made this tofu recipe several times now, and it's always a hit. My family and friends love it, and I always get rave reviews.
ebne 420
[email protected]This recipe is a great way to use up leftover soy milk. I always have a carton or two in the fridge, so I'm glad I found a way to use it up.
NAIMAT UR REHMAN
[email protected]I'm not a huge tofu fan, but this recipe made me a believer. The tofu was so flavorful and versatile. I've been using it in salads, stir-fries, and even desserts.
Leah Norwood
[email protected]I love that this recipe uses simple, everyday ingredients. I always have these on hand, so I can make tofu whenever I want.
Shamiul Shakib
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The tofu is so fresh and delicious, and it's a great way to save money on store-bought tofu.
0fficial rock
[email protected]I've been making tofu at home for years, but I've never had results as good as this. The texture was spot-on, and the flavor was out of this world. Thank you for sharing this amazing recipe!
Masre Mamo
[email protected]I'm a tofu newbie, and this recipe made the process so easy and enjoyable. The tofu turned out perfectly, and I'm excited to experiment with different flavors and seasonings.
Aklasmiha Aklas
[email protected]This tofu recipe is a game-changer! I've tried making tofu at home before, but it always turned out crumbly and bland. This recipe, however, produced tofu that was firm, smooth, and packed with flavor. I was so impressed!