Step-by-Step Guide to Make Any-night-of-the-week California Farm Fresh Firm Tofu from scratch

Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Ultimate California Farm Fresh Firm Tofu from scratch. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from California Farm Fresh Firm Tofu from scratch, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Fresh Firm Tofu from scratch delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Fresh Firm Tofu from scratch is 4 dinner servings, makes about 2 pounds.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Fresh Firm Tofu from scratch estimated approx Overnight soak, 1 hour prep, 1 hour press.

To begin with this recipe, we must prepare a few components. You can cook California Farm Fresh Firm Tofu from scratch using 12 ingredients and 10 steps. Here is how you can achieve that.

This recipe is from a wonderful young woman who worked on our farm, and had studied a full year in Japan with a famous tofu maker. No salt or preservatives. See for yourself, this firm tofu is called steak tofu, it is very firm and tastes different! Keeps fresh if kept cool and shrinkwrapped, up to a week. Freezes well for up to six months.
Update 2022: soy bean prices have increased to $3 a pound, still a bargain if you make your own.

Ingredients and spices that need to be Get to make California Farm Fresh Firm Tofu from scratch:

1. 3 cups non GMO dry soybeans, Amazon, $0.55 per cup, fresh, latest crop
2. 6 cups water to soak, 12 cups of water to make soy milk, 1/2 cup to mix vinegar
3. 3 Tablespoons unseasoned 4.3% rice vinegar, Amazon, $0.05 per tablespoon
4. Or, use two cups of fermented whey from last batch, kept in airtight container, wait till it is fermented, (frothing) to use instead of vinegar
5. Tools needed
6. 3 pound rock to press the tofu
7. 1 pound Plywood cover under rock to fit glass dish
8. 8 inch square glass dish (20 x 20 cm)
9. Mesh bag to filter soymilk (amazon, $3)
10. Large cooking pan, medium pan, wooden ladle, skimmer
11. Cost
12. Soy beans $1.65, rice vinegar 15 cents, 4 dinners, 45 cents each per dinner, plus 12 soy meal bean breakfast pancakes

Instructions to make California Farm Fresh Firm Tofu from scratch

1. To make a tofu press, put rock, plywood and glass dish in boiling water to disinfect, let dry and cool.
2. Cover three cups of dry soybeans with six cups of water, soak overnight. Makes six or seven cups of soaked beans.
3. Put soaked beans in blender one cup at a time with two cups of water. Whip to a white creamy smoothie: the better the blend, the better the tofu.
4. Slowly bring to a boil, but do not boil, while stirring. Heating creates more foam, skim off foam.
5. Pour hot soybean froth through funnel into soymilk bag in medium size pan. squeeze bag, makes over eight cups of clear soy milk.
6. Empty out the bean solids from the bean bag. They look like this. Keep this to make eighty bean pancakes! (2Tbs bean solids, 2 Tbs flour, 2 farm fresh eggs, Tbs spring onion, 1/2 tsp red pepper, soysauce, vinegar, sesame oil, fry, breakfast for two, ten times over!)
7. Bring soymilk slowly to a second boil, stirring with wooden spoon, scraping bottom constantly. Do not boil. Remove from heat before boiling over.
8. Cool to 190F (80C), skim top if any milk skin has formed, and drizzle in vinegar- water solution or fermented whey solution slowly while stirring, stop when soy milk has curdled. Whey on top is yellowish, curds on bottom are white. Curds are solid.
9. Strain whey into scoop with strainer, i get about five cups of whey. Scoop curds into tofu press. Pour two cups of whey in airtight container, let ferment (froth) in dark place, and use as coagulant next time to replace vinegar.
10. Now comes the cool part! Scoop curds in tofu press, put plywood cover and rock on top, press for an hour or untill firm. Must be cooled down to cut. Slice in four squares, one square per person, slice one square in four strips, stirfry, bake like tofu terriyake steak, deep fry, steam. Garnished with Daikon, Gari, leek, butter lettuce, sweet red pepper. Enjoy!

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So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week California Farm Fresh Firm Tofu from scratch. Thank you very much for your time. I am confident that you can make this at home. There's gonna be 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. Thank you for reading. Go on get cooking!

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