Fresh Tofu - Making

frankb · Post by **frankb** » Mon Mar 05, 2012 6:50 pm

I'm interested in making tofu fresh. There is supposed to be a huge difference in taste.

They say to get soy beans that are as fresh (though of course dry) as possible. Any Helsinki shop where one can expect attention to having latest crops?

Any chance to get coagulants (Food grade: calcium sulfate (gypsum) or magnesium chloride (nigari)? One can use vinegar/lemon juice too.

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Salmoriaty · Post by **Salmoriaty** » Wed Mar 07, 2012 12:07 pm

You can buy Nigari from the internet.
Many Japanese shops are based in the uk whereby you can get it.

Just use soy milk and a msulin cloth.
But why do you want to?
You want to make different types?

To make paneer, indian cheese/tofu, I just put 3 cups of milk in a saucepan, and once it starts to boil i add 3 tablespoons of lemon, and leave for a sec till it seperates and then put through a muslin cloth and put weight on it.
Try that yet with soy milk and see what happens.
Tell me too!

frankb · Post by **frankb** » Wed Mar 07, 2012 12:29 pm

Tks post

Just use soy milk and a muslin cloth.
But why do you want to?
You want to make different types?

Heard a radio program that said there is an unbelievable difference between home-made fresh tofu and that even available fresh in special shops. I should like to try - as have been no fan of tofu - thinking it just too bland - even that found in 'Little Asia' on Hämeenkatu/Hki

Any idea where to get 'freshest' dry beans? Program said that is also a key and thus would not want to use off-the-shelf soya milk but really go through the whole procedure.

Pursuivant · Post by **Pursuivant** » Thu Mar 08, 2012 2:29 am

Are you teaching your cat to be a vegetarian on the side?

frankb · Post by **frankb** » Thu Mar 08, 2012 6:52 am

Hardly - am a devoted carnivore

I have never found tofu to be 'interesting' on its own but totally dependent on other things with it - spices, sauces, whatever.

This woman on the radio was saying that this is what many people think - and she did too - but found that when it is made fresh it had a REALLY delicious taste and excellent texture. So just thought it would be worth a try. Always fun to find new things.

Upphew · Post by **Upphew** » Thu Mar 08, 2012 9:54 am

frankb wrote:Heard a radio program that said there is an unbelievable difference between home-made fresh tofu and that even available fresh in special shops. I should like to try - as have been no fan of tofu - thinking it just too bland - even that found in 'Little Asia' on Hämeenkatu/Hki

Any idea where to get 'freshest' dry beans? Program said that is also a key and thus would not want to use off-the-shelf soya milk but really go through the whole procedure.

When I make something at home it definitely tastes different... sometimes even in a good way.

Have you been at http://www.tokyokan.fi/ ?

Salmoriaty · Post by **Salmoriaty** » Thu Mar 08, 2012 11:31 am

Yeah, Tofu is bland.

I made tofu before and it is the same as the bought one.
Buying fresh soybeans isn't going to make such a difference.

Being Half Japanese, we ate tofu everyday. Rice, miso, a block of tofu and whatever was for dinner that night.

The thing is, tofu is bland but the great thing is that it can take on many flavours.

i marinate tofu sometimes is veggie stock and then fry it.

Another one is dipping it in cornflour and then make dashi stock with soy, mirin sugar.

Or another one is a great Vietnamese dish whereby you cut up lemongrass, garlic and a little soy.
Make a cross on 3 x3 sm cut tofu blocks and stuff it in.

Then deep fry it.
i know theres a lot of frying but it will hold shape this way.

Or the classic way is just spring onion, ginger soy and put it on top of raw SIlkin tofu.

Most famous dish is Mapo tofu.

look that one up.

frankb · Post by **frankb** » Sat Mar 10, 2012 3:22 pm

Thanks for comments - seems like tasteless tofu not worth the time or bother - will stick to chicken and pork - and readily available.

LadyInTheSky · Post by **LadyInTheSky** » Mon Mar 12, 2012 12:20 pm

Well, if you change your mind and do try it, let us know how it works. Seems still worth a shot to decide for yourself. To me, most of the Tofu sold in Finland has the taste of preservatives you don't get when you buy the tofu in places where it is made locally. I've seen one shop on Hämeentie that says they sell fresh tofu, but haven't tried it, so exclude that version from my comment. I'm talking about the tofu I've bought from three different asian places around Hämeentie and those overpriced brands sold in K-kauppat.

For ingrediants - have you tried asking at the bigger Asian markets near Hakaniemi and Hämeentie? Seems like if anyone has the right beans / or soy milk, they would.

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