sorry for my absence! do people read this? i have no idea, if you do i’m sorry for the absence. i’ve been making the same couple things over and over again, which seems insanely boring to post but then i realized i haven’t mentioned it even once. I’ve been making my own tofu (and soy milk) and working on hand pulled noodles.
there is still room to improve these but here’s where i’m at so far…
first, the TOFU! i’m working my way from silken to firm, right now i’m still at silken. first you’ve got to make soy milk! you can’t use regular soymilk, all sweetened and whatnot, you need the real deal. making your own soy milk is surprisingly easy.
it’s hard to find the proper tofu making supplies but i’ve found that beermaking and cheesemaking equipment works!
makes 3 cups (from the kansha cookbook)
- 1/2 c. dried soybeans
- 2 c. water + 1 1/2 c. water
soak your soybeans in 2c. water for 6 hours at room temp (and up to 8). scoop out the beans and put them in a blender. add half the liquid and puree it! once it’s thick add the rest of the soaking liquid. pour into a big stockpot. add 1 1/2 c. water to the blender and blend just to rinse. pour that in too and stir it up. heat to 185F, stirring sometimes. once it foams up and reaches 185, stir stir stir and turn it down to minimum and cook it for another 10 minutes. make sure it doesn’t scorch.
line a strainer with a couple layers of cheesecloth, sturdy cotton or a sarashi. i just use 2 hop bags (for beer making) inside eachother and clip it to the outside of the strainer. place over a bowl, and pour the mixture into the cloth. bring up the sides and twist it together, squashing out all the liquid. add 1/2 c. hot water into the pot and swirl around to get all the bits, open your cloth and pour it over. squeeze again until you have about 3 cups liquid! that’s soy milk! it’s naturally sweet and nutty and delicious.
so far i find that my silken tofu is delicious with a super creamy rich texture but it ultimately a bit TOO soft. i’m not going to share my recipe until it’s better but it’s damn close.
i’ve been using gypsum as a coagulant but i’m going to try using nigari soon and see if that makes a difference. until then, make some delicious fresh hot soymilk!
here’s my first tofu (and a bunch of trash cans)!!!
again, a work in progress. they are definitely delicious at this stage!
- 4 c. white flour
- 1/2 c. water with 1 tsp salt
- more water as needed
- oil as needed
add the flour to a mixer with a dough hook. while running on low, slowly add water until it forms a nice dough. add more water bit by bit if needed (it could be as much as another 1/3 c. or as little as none). it should be soft but not mushy. cover and rest the dough for an hour.
don’t skimp on the resting time! it is the most important thing, this i have learned. flatten dough slightly and cut into the little pats about 4 inches long, and inch wide and 1/2 inch thick. oil them lightly and put them in a container and let rest in the fridge for an hour. again, do not rush the resting time! you could even let the dough rest an extra half hour at both resting times.
bring them up to room temp before working the dough. it should be significantly softer! you don’t need extra flour to make the noodles, so just put the flour away. squish the bits down into flat pieces, pressing them out evenly. then pick up either end and start slowly slapping it on your counter/table while gently pulling. it should continue to stretch until quite long.
now if you are a super pro and your dough is perfect you can start doubling it over and slapping it that way, but i am NOT at the place. i do one at a time and just keep pulling it as long as i can and then moving onto the next one. once you have a few done, roll them down lightly just to make them more even. pick up a noodle and gently rip them in half.
lay out (not overlapping) and continue with remaining dough. cook in a large pot of lightly salted water and cook for a couple minutes. DONE!