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  • Munchie33 commented on mikeinternet's instructable How to Make Tofu1 week ago
    How to Make Tofu

    This worked perfectly for me! Thanks so much for uploading this!I don't have a cooking thermometer, so I just heated up the soy milk until it looked like it was almost boiling and just starting to get frothy. That seemed to work.I couldn't find Epsom salt where I live, so I added 75mL lemon juice (no water) to my soy milk (about 2L, made from 250g soybeans, because my cooking pots aren't big enough for more). It curdled within seconds! It went all cloudy like miso soup, and then the cloudy bits began to stick together into bigger and bigger clumps. After five minutes, I fished them out with a strainer.Also, for the okara, I've been making these great, chewy dumplings (kind of like gnocchi) out of it. Here's the recipe for anyone who is interested. It's very approximate and you can vary ...see more »This worked perfectly for me! Thanks so much for uploading this!I don't have a cooking thermometer, so I just heated up the soy milk until it looked like it was almost boiling and just starting to get frothy. That seemed to work.I couldn't find Epsom salt where I live, so I added 75mL lemon juice (no water) to my soy milk (about 2L, made from 250g soybeans, because my cooking pots aren't big enough for more). It curdled within seconds! It went all cloudy like miso soup, and then the cloudy bits began to stick together into bigger and bigger clumps. After five minutes, I fished them out with a strainer.Also, for the okara, I've been making these great, chewy dumplings (kind of like gnocchi) out of it. Here's the recipe for anyone who is interested. It's very approximate and you can vary it a lot. You can leave out pretty much any ingredient and it still tastes nice, except you absolutely need the starch or it just crumbles into a mess.2 cups okara1 tsp soy sauce (just a splash)1 tbs sugar1 tbs coffee creamer or milk powder (I used a sachet of Ovaltine)1 or 2 tbs mushroom stock (chicken stock also works well)3 tbs cooking wine (mirin is really good)1 cup potato/corn starchhalf a cup of sweet cornMix everything together. Heat some cooking oil in a frying pan. Add spoonful-sized dollops, each about the size of a big grape, to the hot frying pan. Fry for 2 or 3 minutes, then gently turn each dumpling over and fry for another 2 or 3 minutes on the other side. They should turn a lovely golden-brown. Serve like any other kind of fried dumplings would be served.

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