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Homemade tofu - an item I had never access too and I really wanted to try [ENG/ESP] by tsunsica

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hive-180569 · @tsunsica ·
$29.39
Homemade tofu - an item I had never access too and I really wanted to try [ENG/ESP]

<center><h4> Tofu casero - un producto al que nunca había tenido acceso y que tenía muchas ganas de probar </h4></center>

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Hello! How are you today?  I'm fine, running some experiments because there is a lot of food that can't be easily found in my city, so I'm doing my research to make it on my own. Yesterday I posted [How to make rice paper](https://peakd.com/hive-120586/@tsunsica/rice-paper-or-first-try-making-it-from-scratch-with-acceptable-results-engesp) this was my first try, and I'm pretty proud of it. By now, there is an update with some photos of the paper fully dried. And today, I made tofu. It is a main character in vegan cuisine and I really wanted to try it because it's an important source of protein and it also looks very tasty. Tofu is hard to find here, but soy is easier, so what do I do?  Make it from scratch, obvious, haha. 

[This is the link to one of the more clear sources I used](https://www.youtube.com/watch?v=BU2LEYHb_qk&t=587s)

>¡Hola! ¿Cómo están? Yo bien, haciendo algunos experimentos, porque hay mucha comida que no se puede encontrar fácilmente en mi ciudad, así que estoy investigando para hacerla por mi cuenta. Ayer publiqué Cómo hacer papel de arroz, este fue mi primer intento, y estoy bastante orgullosa del resultado. Ahora debe haber una una actualización con algunas fotos del papel completamente seco. Y hoy, hice tofu. Es un protagonista de la cocina vegana y tenía muchas ganas de probarlo, porque es una fuente importante de proteínas y además luce muy sabroso. El tofu es difícil de encontrar aquí, pero la soja es más fácil, así que ¿Qué hago? Hacerlo desde cero, obvio, jaja.

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![soy.png](https://files.peakd.com/file/peakd-hive/tsunsica/EoeGMMPuvbTyZTDQPx6FSNwCcHjjnRHMZqstJ13aUqTVdAKAvK22uzYj5BpNnTdTL6M.png)


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![image.png](https://files.peakd.com/file/peakd-hive/tsunsica/AK3fsvr8fWpxaVEav2UgamwHukzuMmEWdXaz5PwXLKc7qp4fzG41Bcrnr67ef9s.png)


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#### Ingredients:

2 cups of soybeans.
The juice of two lemons, three if they are small and/or dry
A lot of water, to soak and blend.

#### Process, getting the milk

Step 1: Soak overnight the 2 cups of dry soybeans in 3 or 4 cups of water. 
Step 2: Strain the soaking water, rinsing is not necessary but I did it because I don't like the smell of the soaking water.
Step 3: Blend the soybeans with water, 2 cups of water for each cup of hydrated beans. Do it in parts, the hydrated soybeans give about 6 cups. 
Step 4: Strain, using a strainer and a cloth so you can press and take out all the milk. Reserve the residues because they can be used for many other recipes, and pour your milk on a thick-bottomed pot.

This milk is raw, now we have to cook it a clean it. 

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![image.png](https://files.peakd.com/file/peakd-hive/tsunsica/AJj2AxUuFhCiGRUfvdRvuYaMf9pKXnaEtWvhbPRrtLtzks491cxCGnxgaLmMne4.png)


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#### Ingredientes:

2 tazas de soja.
El zumo de dos limones, tres si son pequeños y/o están secos
Mucha agua, para remojar y licuar.

#### Proceso, obtención de la leche

Paso 1: Poner en remojo toda la noche las 2 tazas de soja seca en 3 o 4 tazas de agua.
Paso 2: Colar el agua de remojo, no es necesario enjuagar pero yo lo hice porque no me gusta el olor del agua de remojo.
Paso 3: Licuar los granos de soja con agua, 2 tazas de agua por cada taza de granos hidratados. Hazlo por partes, la soja hidratada da para unas 6 tazas.
Paso 4: Colar, utilizando un colador y un paño para poder prensar y sacar toda la leche. Reserva los restos porque se pueden utilizar para muchas otras recetas, y vierte la leche en una olla de fondo grueso.

Esta leche está cruda, ahora hay que cocerla y limpiarla.


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While straining, our milk probably developed a lot of foam, remove it before putting on the heat. While it is cooking you have to move it occasionally, so it doesn't stick to the bottom. The foam will keep appearing, clean it every time, by the end you'll have like two cups of foam and a thin film that develops on the surface just like happens with cows' milk or greasy soups. 

Once it starts to boil with a lot of bubbles, count 15 minutes. Keep cleaning the foam and stirring.  If you stir and clean constantly you reduce the risk of the foam overflowing, but if it happens just turn off the heat, clean the foam and keep going.

Take out of the heat and let it cool down for 10 minutes.

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![image.png](https://files.peakd.com/file/peakd-hive/tsunsica/AJhada6FXGuFuPvENxhADpEbPMtjWnfSkxXgv9MVjQ82Ui6vdwT1QfPQPZKzDir.png)


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Al colar, nuestra leche probablemente haya desarrollado mucha espuma, retírala antes de ponerla al fuego. Mientras se cocina hay que moverla de vez en cuando, para que no se pegue al fondo. La espuma seguirá apareciendo, límpiala cada vez, al final tendrás como dos tazas de espuma y de una fina película que se desarrolla en la superficie al igual que ocurre con la leche de vaca o las sopas grasosas.

Cuando empiece a hervir con muchas burbujas, cuenta 15 minutos. Sigue limpiando la espuma y removiendo. Si remueves y limpias constantemente reduces el riesgo de que la espuma se desborde, pero si ocurre, sólo tienes que apagar el fuego, limpiar la espuma y seguir.

Retira del fuego y deja que se enfríe durante 10 minutos.



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![image.png](https://files.peakd.com/file/peakd-hive/tsunsica/AK56Woh7ekUBN6Gjbj5XKy3pSuj5W5wfJ4CeKZo6zH1cBN4bt66vLUB5SzjAe1W.png)



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We let it cool down for just 10 minutes because we need it to be hot but not boiling hot. At this moment we add the lemon juice, it will be about 3 tbsp. Mix it very well and then let it rest without moving it again for 30 minutes. 

Milk will coagulate and separate into big white, white-ish chunks and a yellow liquid. Use a big strainer and a cloth big enough to handle all the coagulated milk. Strain and press it really well with the cloth so you get all the excess liquid out. This wastewater is soy whey, I do not know how to use it yet but I have read it is good and full of protein, right now I use it to water my plants, next time I hope I know what to do with it.  



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Lo dejamos enfriar sólo 10 minutos porque necesitamos que esté caliente pero no hirviendo. En este momento añadimos el zumo de limón, serán unas 3 cucharadas. Lo mezclamos muy bien y luego lo dejamos reposar sin volver a moverlo durante 30 minutos.

La leche se cortará y se separará en grandes trozos blancos, más o menos blancos, y un líquido amarillo. Utiliza un colador grande y un paño lo suficientemente grande como para manejar toda la leche cortada. Cuela y presiona muy bien con el paño para sacar todo el exceso de líquido. Esta agua residual es suero de soja, aún no sé cómo usarlo pero he leído que es bueno y lleno de proteínas, ahora mismo lo usé para regar mis plantas, la próxima vez espero saber qué hacer con él.


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![image.png](https://files.peakd.com/file/peakd-hive/tsunsica/23wX132w6Uzqwu83amwnmSyR1MnXUL7xo4TP5NP1UwpVCcJXMtWR8n2k77hhfUyYkRAf3.png)


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This we have in our cloth is what will become the tofu in the next hour. You will need a mold, you can find a commercial one of making your own with some plastic container.

#### Making a mold 

I used a margarine container. Using a hot knife or metal bar, open holes on your plastic container on the bottom and on the sides, this will let the liquid that is left get out. Also have another container that fits on the first one, or a lid, or something that can push the content inside, we are going to put weight on it to press and get firm tofu. 

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Esto que tenemos en nuestro paño es lo que se convertirá en el tofu en la próxima hora. Necesitarás un molde, puedes encontrar uno comercial o hacer el tuyo propio con algún recipiente de plástico.

#### Cómo hacer un molde

Yo utilicé un recipiente de margarina. Con un cuchillo caliente o una barra de metal, abre agujeros en tu recipiente de plástico, en el fondo y a los lados, esto dejará salir el líquido que queda. También ten otro recipiente que encaje en el primero, o una tapa, o algo que pueda empujar el contenido dentro, vamos a ponerle peso para presionar y conseguir tofu firme.

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Put the cloth with the coagulated milk on the container, push with your hands so it goes on all the spaces of the container, fold the cloth on top as tidy as you can, to get a clean surface, and put the weight on it. I used a metallic thing, I don't even know what that is, I found it outside, but it's pretty heavy at least 3kg. Keep the weight on for 1 hour.  

A lot more wastewater will come out so place it on a bigger container during that hour. Now your tofu is ready. Take it out of the mold and the cloth, watch it, appreciate it, feel proud of yourself as I did haha. 

Store in a container with a lid, submerged in water.  


And that's it, now we can cook. To finally taste it, because I never did before, I fried it with just salt and pepper and it's so good! Just like fried cheese. It has a bit of the acidity of the soy, but it's too little and you know, it's soy. 

I'm very happy with this and I hope you enjoy it!

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Poner el paño con la leche cortada en el recipiente, empujar con las manos para que vaya a todos los espacios del recipiente, doblar el paño encima lo más ordenado que se pueda, para conseguir una superficie limpia, y poner el peso encima. Yo utilicé una cosa metálica, no sé ni lo que es, la encontré fuera, pero es bastante pesada por lo menos 3kg. Mantén la pesa puesta durante 1 hora.

Saldrá mucha más agua residual, así que colócalo en un recipiente más grande durante esa hora. Ahora tu tofu está listo. Sácalo del molde y de la tela, obsérvalo, aprécialo, siéntete orgulloso de ti mismo como hice yo jaja.

Guárdalo en un recipiente con tapa, sumergido en agua.

Y ya está, ahora a cocinar. Para finalmente probarlo, porque nunca lo había hecho, lo freí con sólo sal y pimienta y ¡Está muy bueno! Igual que el queso frito. Tiene un poco de la acidez de la soja, pero es muy poco y ya saben, es soja.

¡Estoy muy contenta con esto y espero que lo disfrutén!

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<div class="phishy">
<center><h3>Espero les haya gustado, hasta la próxima publicación</h3>
</center>
</div>
<center>Muchas gracias por leer</center>

<div class="phishy">
<center><h3>Hope you liked it, until the next time</h3>
</center>
</div>
<center>Thanks for reading</center>


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![firma.jpg](https://files.peakd.com/file/peakd-hive/tsunsica/tqsovWsb-firma.jpg)
Designed by [@jes.seth](https://www.instagram.com/jes.seth/?hl=es-la)


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👍  , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , and 382 others
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vote details (446)
@carolynstahl · 
I am really impressed. I have organic soybeans in my cupboard and don't know what to do with them. You have successfully made tofu. Congratulations. I must work up the courage to try this. Well done post and much appreciated tutorial.
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@tsunsica ·
$0.17
Thank you, I'm glad you liked it, it's a pleasure for me to see that my post inspired you to try. Do it. It seems challenging but it's easier  than it appears, it's just a matter of following the step by step and being patient with the waiting time.
👍  
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@chacald.dcymt · 
🤗🎊🎉😊👍🏻Your recipe is great! Thanks for sharing!💋😘
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@curation-cartel · 
![utopian-1up-logo-100px.png](https://files.peakd.com/file/peakd-hive/curation-cartel/AJmsxtr39NCw42JASsGNetGnCnzz9NCCaAEoNpXKUZWY5dAEMNki1EGFP3qWh6m.png) | <div class="phishy"><u><h4>You have received a __1UP__ from @mezume!</h4></u></div> The following @oneup-cartel family members upvoted your post:<br> __<code>@neoxag-curator, @pal-curator, @ccc-curator</code>__  <br>_And look, they brought !PIZZA 🍕_ | ![Cartel-Logo-inversed-100px.png](https://files.peakd.com/file/peakd-hive/curation-cartel/AJeb3kuoya1gK8XAykiUo76E8vhrjV6fMbhXJNh2uEBsEh14nF19dK9CDGu7uSh.png)
-|-|-

<sup>Delegate your tribe tokens to our Cartel curation accounts and earn daily rewards. Join the family on [Discord](https://discord.gg/H5mxvTrexm).</sup>
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@irenenavarroart · 
Ya quiero hacerlo , en serio me encanta,  siempre he querido probar el tofu
properties (22)
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@tsunsica · 
Siii! Me recordó cuando en la bolsa estaban dando era soya y la gente hasta hasta las gallinas se la tiraban, y tantos usos que tiene
properties (22)
authortsunsica
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@irenenavarroart · 
Jajaja por acá la gente no sabia ni que era
properties (22)
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@kyleana · 
Oye que genial. No es tan complicado 😸. Con la soya he preparado queso, es muy parecido.
properties (22)
authorkyleana
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@tsunsica · 
Oh, me alegra que nombres el queso, por acá mi mamá no deja de llamarle queso de soya y yo le digo que no, tofu, y ella me dice que es lo mismo, ¿Qué diferencia le ves?
properties (22)
authortsunsica
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@kyleana · 
La primera diferencia que note, fue en sacarle la espuma. La otra es la cantidad de limón. Cuando yo lo hice llevaba menos, pero me quedo como un queso crema y también quedó bastante ácido. Luego lo hice con vinagre y paso igual. 

Ahora no entiendo porque se deja sumergido en agua. Curiosidad
properties (22)
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@mezume · 
I am happy to see it worked well for you! It looks like you've now added a new tool to your arsenal!

!1UP
properties (22)
authormezume
permlinkre-tsunsica-r5ypr4
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@tsunsica · 
Thanks!!! And yes! So many recipes unlocked with this new protein. 
I'm not vegan, more a vegetarian because I believe eating vegan is not "eat vegetables" but being able to match your nutritional needs, and I'm just getting there with more and more vegetables options; and because of my family,  I still have to cook meat some times,  but I love having a plant based diet, it's lighter, keep me awake, with meat and carbs dominating the dish I feel sleepy.
properties (22)
authortsunsica
permlinkre-mezume-r5yrvt
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@pizzabot · 
<center>PIZZA! 


PIZZA Holders sent <strong>$PIZZA</strong> tips in this post's comments:
@curation-cartel<sub>(18/20)</sub> tipped @tsunsica (x1)


<sub>Join us in <a href="https://discord.gg/hivepizza">Discord</a>!</sub></center>
properties (22)
authorpizzabot
permlinkre-homemade-tofu-an-item-i-had-never-access-too-and-i-really-wanted-to-try-engesp-20220119t152915z
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@plantpoweronhive · 
<center>https://files.peakd.com/file/peakd-hive/plantpoweronhive/EokbeRiR1i5TRc8rLmUMM8foFSx7nq6HyVhwM6zWCUieS2nLus2vw25AAME98S2e4et.png <sup>You've been curated by @plantpoweronhive! Powered by LOTUS token, an alternative health social currency on HIVE. Delegations welcome! 
<center>Find our community [here](https://peakd.com/c/hive-180569/created) </center>
<center>[Discord](https://discord.gg/RHjSutCvGT)II[Curation Trail](https://hive.vote/dash.php?i=1)</sup> </center>
properties (22)
authorplantpoweronhive
permlinkre-tsunsica-r5zq1r
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json_metadata{"tags":["hive-180569"],"app":"peakd/2021.12.1"}
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@poshtoken · 
https://twitter.com/tsunsica_ga/status/1483832375280906244
<sub> The rewards earned on this comment will go directly to the person sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.</sub>
properties (22)
authorposhtoken
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@qurator ·
Qurator
<center>Manually curated by EwkaW from the @qurator Team. Keep up the good work!</center>
properties (22)
authorqurator
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@sirenahippie · 
Hi @tsunsica, I was impressed by your post, it is quite good and complete. I think you could use the soybean residues by cooking them with some vegetables, as a stew, for example. I really liked the post, since you made a tutorial on how to get tofu, because yes, it is true, in Venezuela there is a limited supply of vegan products. Very good post. Greetings.
properties (22)
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@tsunsica · 
I really appreciate your opinion about my post.

 I have another recipe with the solid residue, in fact, I used to make the milk just to get that residue to cook and my mom drank the milk haha the one I don't know how to use yet is the soy whey, it's not very intuitive what kind of preparation can be made with it. 

Thanks for your comment!
👍  
properties (23)
authortsunsica
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vote details (1)
@sofathana · 
Oooh qué emocionante ver que no es tan complicado hacerlo jejeje, yo tampoco nunca he visto que lo vendan aquí y me gustaría probarlo, gracias por compartir tu experiencia haciéndolo :)
properties (22)
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@tsunsica · 
A la orden! Jaja sé que muchos al igual que yo quieren probar ese tipo de productos, el papel de arroz, el tofu, y aquí o no se consiguen o es muy caro. Me alegra que te guste, anímate a hacerlo!
properties (22)
authortsunsica
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@sofathana · 
Claro que sí, trataré! 😀
properties (22)
authorsofathana
permlinkre-tsunsica-r5zcyz
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