Simple Way to Make Speedy Macrobiotic Homemade Tofu Made with Homemade Soy Milk

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, macrobiotic homemade tofu made with homemade soy milk. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Macrobiotic Homemade Tofu Made with Homemade Soy Milk is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Macrobiotic Homemade Tofu Made with Homemade Soy Milk is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have macrobiotic homemade tofu made with homemade soy milk using 2 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:

1. Take 500 ml Homemade soy milk (refer to other recipes)
2. Take 1 tsp Nigari

Steps to make Macrobiotic Homemade Tofu Made with Homemade Soy Milk:

1. Heat the soy milk to about 75℃. Remove from heat, then add the nigari. Gently stir twice, then let sit until it starts to stiffen.
2. For oboro-dofu (half-curdled tofu), let sit until it sets, then it's done.
3. After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid. It's ready when it reaches your desired firmness.

So that is going to wrap it up with this special food macrobiotic homemade tofu made with homemade soy milk recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!