Pressed tofu from beans, the Okinawan way (day 2)

Let’s make this delicious 島豆腐 Shima tofu. Okinawan tofu, so we can eat it in 15 minutes.

You have all the material and ingredients ready ? If not, read the previous post. Let’s make that tofu in 15 minutes.

1 : rinse the soaked beans, place them in a blender, add 2 or 3 volumes of clear water (what is easier for your blender, anyway the water won’t stay)
2 : juice it (not too thinly if your blender is powerful)
3 : transfer in a sauce pan, bring slowly to near-boiling heat and cook 1 or 2 minutes
4 : pour into the cloth, squeeze to extract as much milk as possible*
5 : add a little amount of nigari (about 1 ts per liter) and stir a little
6 : wait till the milk curds well (about 5 minutes)
7 : pour into the box and cloth, let the water pass, fold the cloth on top and add the lid of the box
8 : press very strongly during 2 minutes. DONE !

*the grounds left in the cloth are okara (click here for ideas to use it).

You can open, it’s ready. It’s flat. Well, I have made only a small amount for the tutorial, but your can make big blocks with the same recipe.

As you can see, it takes exactly the shape of the fabric.

Inside, it’s very grainy. It’s firm too. You can use it to cook an Okinawan dish.
Or just pour a little soy sauce and enjoy :

More info about tofu in this compil’

2 thoughts on “Pressed tofu from beans, the Okinawan way (day 2)

  1. Pingback: My tofu in my champloo « GOURMANDE in OSAKA

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