Como elaborar tofu en casa- Cocina Vegan Fácil

once again I am with you, I already wanted to be in front of you making another recipe, you are well-awaited because it is the very famous homemade

tofu

, very good, it will be cheap, delicious and good, so I tell you more, accompany me to do it well because the ingredients we need to This easy recipe is the juice of two lemons, two cups of dry soybeans, just as they sell it dry, we need two lemons because it is two cups of dry beans, dry soybeans, if it were one cup, it is one lemon, if it is three cups, it is three lemons. etcetera and we are going to need water, we still don't know exactly how much or how much but we need pure water well well these are all the ingredients we need to make this very simple and delicious and practical auto fu so we can start these are this is the soybean dry that you can get it in the markets or in the supermarkets in the part where they sell the products in bulk listen to how it is dry it is a small ball soybean we have to soak it for at least 8 hours you can leave it overnight the morning or if they are going to make the milk at night they put them to soak in the morning and when they put them to soak they put us in a mold in a container put the two cups and cover it well with water because they grow, look here you have water you already saw but they almost came out of the water and the bean grows the bean already looks its size it grows as if I am going to stay like this for one night in water to see if it is a little low this one they leave it soaking the two cups all together a night or a whole day, about eight hours at least until they are like this, we are going to throw this water well, we remove this water, this water I will leave it here hello, I am capturing so as not to waste anything, we can put it on the plants so that they feed just like us and that's it.

We need the soybeans already hydrated, but without this liquid it is not rinsed, it is not rinsed, just remove the water and that's it. The utensils that we are going to need to prepare are a deep container where we are going to have to capture or receive the milk. What is going to be here we need a fabric, this is a blanket of approximately 50 centimeters by 50, any closed knit fabric, I recommend the 50 x 50 blanket and we are going to need molds to be able to put inside our

tofu

so that it can drain, I advise you to buy this type of molds that are available in any supermarket and are made of a rigid plastic, they are made of a hard plastic because I did the test with other types of molds that are also sold in the supermarket but look, it is just another type of plastic.

You saw that it is much thinner, that one bends easily and we need to apply weight, this one can deform, that one works for us, this one we used is thin plastic, you can't touch it and you see, it has to be made of rigid plastic like this one, if it is rigid, okay, now I advise you. buy two molds because because they have to be assembled, one has to fit into the other so they sell them then check that they fit well because this one will help us to make weight when we have our tofu here and push it down now 11 to 12 the same in balls, right, exactly, yes, well, not always, that's why you have to check what they put, sometimes no, sometimes it has the same diameter, you have to check that it fits now, another thing I advise you is to make holes in this mold so that our tofu can drain so that everything comes out.

The whey is good because it is very easy to make this type of mold to make these holes. The only thing you have to do is get a pointed knife that you no longer use. In my case, I use a skewer. It is used. It is metal. A skewer, the tip. We heat it on the fire, once it is very hot, we are going to make holes in the mold, we are going to make three holes on the long side, two holes on each short side, and at the bottom we are going to make approximately five holes.

You have to heat the metal each time. They are going to make these holes and they look like this mold. This is for the tofu to drain because we do it because it is the easy way to make these molds. They sell products in stores for making tofu. Japanese products sell special molds. made of wood and it is difficult to find them and I don't know how much they cost. This is the easy, practical and cheap way to make a mole at home. I remember a cup of hydrated soybeans. We put it in the blender and for each cup of hydrated soybeans we are going to use 2 cups. cups of water one cup of soy for two cups of water and we blend well we are going to need a large strainer and our container to be able to strain what will be left after blending or yours and of course we are going to need our fabric our blanket fabric We put it on top of the strainer.

Well, you have to blend it for a minute. It has to be a minute that's a little late, but not less than a minute. We're going to see here the content in the fabric. It's going to be the expensive or regressive side of soy, and it's going to be on the bottom. what milk is with milk is what tofu is made with not with the face I close my cloth and start squeezing this is the milk well I'll see let's squeeze it well let's put our face aside no face if the soy residue What we have left here on the fabric, we are going to separate it and leave it in a container because with this we can do something else that I will explain to you later and here was our milk, you see, we were pouring it into a pot well, to continue to continue I see it when playing my blanket so that if there is any residue left, it could cause it to not strain well, so I gave it a shake and we put the fabric back here and repeat the operation.

We put our cup of soy in the blender again for two cups of water and repeat. We do exactly the same until we finish well, well, we're done, we have here all the milk that came out of blending the soy and on this side we have the face that we had left, this one we're going to set aside, now I'll tell you what we're going to do with it, yes. You notice, this foam was created at the time of blending, I have to remove it because it does not allow the milk to breathe and it is time for us to heat it up, it can be thrown away, so we must try to remove the open foam that Turn on the heat, more foam will continue to come out every time it comes out, every time we see it coming out we remove it, even the milk also comes out with cream, it is as if it were cow's milk, it will feel like it comes out with cream and foam, then the cream will also come out.

We are removing it to be able to do this at the beginning, we can set it on fire, well, a little high, then we are going to lower it well because it is not boiling yet, but look, I am going to remove this foam that has already been created again and we have to keep an eye on it here. to the milk because we can add extra ingredients until it boils, which we also stir at the bottom of the pot from time to time and here we wait for it to take. My daughter is going to start boiling and if you notice, more foam is already being created.

I'm going to try to remove it and it also turns out like a kind of cream. Look at this note. Yes, yes, I also remove it so that this milk can breathe and it doesn't pour out well here, it's going to start boiling and it's starting to rise. Yes. It goes up, we turn off the fire, I already paid it, it started to go up, list 6 and the fire will go out. Right now I'm going to remove this bezzecca foam, since I already paid more, if it's off, we're going to remove all the foam that I know formed before returning. to turn it on so that it does not rise again, now we turn it on again and put it on medium low heat and if you notice it has already started to boil, it must be once we move it and from time to time we also remove this attack, it is done and When it starts to boil like right now we leave it like this for 15 minutes 15 minutes boiling we stir from time to time well since 15 minutes have already passed we turn it off and we have to remove it from here from the handle because it is still hot and we need it to cool down for For 10 minutes we remove it from the heat in a place where it can cool. 10 minutes we are going to wait because it is the heat we need to be able to cut the milk with the lemon.

It does not have to be cold or at the temperature you saw but a little colder than what happened well how we use two cups of dry soybeans we are going to need two lemons to cut this milk we separate our lemon juice in a cup the game of the two lemons well well ten minutes have passed we remove the last cream that has been made and Here we are going to pour the juice of the 2 lemons and here we are going to stir so that the lemon is well integrated and this milk is well cut.

After having stirred we let it rest for approximately 30 minutes for two reasons, one so that it cools as much as possible. enough so that we can strain it so that it doesn't burn our hands when squeezing and two to give it more time for it to cut well, well, more than half an hour has passed, they were with 40 to 45 minutes so that it cools down enough so that it doesn't burn. My beautiful hands, look how it has already been cut and the concession system and totally fine, dear family, how this has already been cut and we are going to go through it.

We have our empty container again, our strainer and our blanket again. We are going to pour the contents here because It is going to separate, this is going to be the tofu and the liquid is going to be the whey. The whey that you add the whey is of no use to us. The whey can be left to cool and we can put it on the plants so that they grow big and healthy. Well, still. We need to pour a little but since it is already filling we are going to squeeze it and here I am besides this is the liquid yes yes good I open it again open the content what was left in the pot so that it fits well once we have already squeezed As much as possible, the tofu will continue to drain, it will continue to extract this serum.

We are going to have a plate, this is an extended but curved plate, and I am going to put a small plate on top because we are going to put our mold that has the holes up here this is going to be useful because we are going to put this inside and it is going to continue draining water is going to continue coming out because it is going to drain down and it is going to stay with our good it is going to dry out as much as possible our top is not going to be sunk in the water, let me explain, well, the gmail mold that has no holes, I filled it with water so that it makes weight, so that it has weight, I close it, it is tap water simply so that it makes weight, in here is our well I'm going to put it here I'm going to remove the plate so that nothing gets in the way I'm not going to do it in here is what the tofu is going to be I have my hands clean and don't think that we are not giving it the shape here we are going to crush a little that we it will be in the square shape, which is, we fold on one side, we talk about the other, we talk about this and we fold over here.

The weight is what will give it firmness. If it has little weight, it will be a very soft piece, and if it has a lot of weight, it will be to be a very firm piece and the longer you leave it with that weight, the firmer it is going to be. We put this and the weight that is going to be its twin. Look how you see down here, if I open this little spot, see how well you come out. Since we have the counterweight here, I'm going to put it even a little more. It will weigh about three kilos or so or two and a half, so we can leave it for approximately an hour so that the tofu is cooked.

We are going to remove our counterweight. An hour has passed. a little more than an hour we removed our mold with water that also made a counterweight this is our tofu look at the whey that came out you saw now quite this one well now then we put it aside we remove it we are going to disassemble our tofu here it is you saw we have our plate and now We have our auto foo here, as you can see, a tofu of about 600 grams is very good. I advise you to store it half here. I already have my mold, the one that had water.

I already put the water in the plants and I could put my food myth here. At the bottom it looks like this because it could be the weight, but at the top it looks nice to store because it's very simple. Look at the twin mold in which it doesn't have buns, which has another function for us. It serves this purpose to store our tofu, which has the shape of the mold. We put pure water and so we can store it in the refrigerator. We cover it and I'm going to take it out to the refrigerator right now so we can show them part of it.

We're going to show it to you so you can see how delicious this delicious tofu is. We have to set up the table. Remember that we had the remaining Mouth, right now I'm using half of what we have left. I'm using half to make a cheese, two cheeses don't come out. I'm going to quickly show how to make it. Obviously this one was raw. What you have to do is put it in a pot. Put a pot with water. Let the water boil, place the side that is raw and boil it for 15 minutes. After 15 minutes, pour it into the cloth with the strainer and the container and squeeze, squeeze and squeeze until it looks like this, but this is it.

You should not eat a cooked carafe raw because it does not help us digest well, it is not better that way and I am going to teach you how to make the cheese, it is very easy, very fast, we are going to use half a lemon, nutritional yeast is necessary, we can get it in

vegan

stores in grocery stores. organic products or even online we put 3 teaspoons all three and a half in three and a half half a teaspoon of salt a quarter of charata of onion powder and a quarter of a teaspoon of garlic powder finally a little olive oil drizzle to this and We mix later we are going to put our hands in clean hands but now we are going to use a spoon to mix the ingredients well well as much as possible since we have this on a plate we put our clean hands in as you can see that not everything was mixed well We are going to do it with our little hands, we turn around and we sort of make a mass of plasticine as if they were a plasticine figure in the shape of that, not in the shape of a Venus de Milo or something like that.

Yes, I can make a sculpture. You can try it. It lacks salt, they add it if it has enough, well, some beads measure it, we make a little ball and we can give it the shape of a cheese, we crush it and then along the edges so that we don't get these cracks and we already gave itone way we put this in the refrigerator in a mold and with that we have our little cheeses here one comes out two so from there to here this super tofu is finished and ready which should have an approximate weight of about 600 grams look at the thickness and see It's fusi and it's really very tasty and you've seen that it's not very difficult to do it because it's about 70 percent lower than the price if you buy it in the supermarket and if that weren't enough they also get it for the price of a homemade tofu two cheeses well I'm going to show you how this tofu turns out, it's like firm tofu more or less with this you can make any of the recipes that we have on the channel nothing else with this you can make the creamy tofu yogurt of tofu the tofu egg all the recipes we have on the channel I am going to put the link so you can make the whole recipe is how much it was made at home that simple and see how delicious it looks like daisy minamino the consistency is also delicious Berlin with great ones and don't forget to comment here on YouTube send us your photos on Facebook comments on Twitter too and let's not forget see you next week in another recipe of course we are waiting for you well I wanted a

vegan

family now it's my turn to try this delicious tofu I wanted to show you the way we have it on the channel there is a recipe that tells how to prepare tofu for your stews that is done in a very easy way with nothing more than olive oil on both sides, add salt, add onion powder and add something in powder seals it, it looks that delicious, I'm going to show it to you, that's how it looks like panela cheese, it tastes the same, look, I was super, 0, I still am, but now I'm using vegan cheeses and this one tastes like what the truth is, mother, yes, very delicious, look, then try it Just like that, first, wow, very delicious, it has been good when you leave me something because when I talk to you well, the daring to make a sandwich so that I can share it is also delicious, a panela cheese sandwich, more like all kinds of panela, but look, at night they take it out a milestone sandwich like this it's early if very simple you can have your cheese this one no longer a mold in the refrigerator you can warm it up and they'll make your sandwich when they get home from work I'm going to try it so you can see how delicious it is so yes so you can see for yourself They won't be able to try it, but when they do, now they'll tell me how it went with this tube, so everything was done this way, it seems like they're going to be surprised because this delicious tofu isn't even eaten, a chubby girl of about and other sandwiches and there are eggs, the dear family and well, because of the vegan life, if you liked this recipe to devour everything in your homes in an easy, simple and very economical way, don't forget to comment and like us if you put your hand down no Don't forget to subscribe, it's free, totally free and see you in the next video recipes, remember that free subscriptions can also share this video with those who want recipes without a license, we'll wait for you with more recipes and tips on easy vegan cooking.