High yield: 1 kilogram of soybeans can produce 5 to 6 kilograms of lecithin tofu, nearly double the output of traditional methods.
Fine texture: The tofu is white, tender, lustrous and has good palatability.
Coagulating tofu:
As a coagulant for tofu, it causes the proteins in soy milk to solidify and take shape, making smooth and tender natto tofu or tofu pudding.
Safety and Health:
Glucono delta-lactone is a naturally occurring substance, and consuming it in moderation has no adverse effects on the body -8. Research shows that GDL has antioxidant, antibacterial, and shelf-life extension properties.
How to Make Soft Tofu at Home (Detailed Steps)
Step 1: Prepare the Ingredients
Dry soybeans: 150g
Water: 1200ml (soybean to water ratio 1:8)
Glucono Delta Lactone: 1 packet (3g)
Step 2: Soak the Soybeans
Wash the soybeans and remove any bad beans or impurities.
Add 3 to 5 times the volume of water and soak them.
Soaking time: 6 to 8 hours in summer and 10 to 12 hours in winter, until the soybeans are fully swollen. The inside of the soybean should be slightly concave when gently pinched apart.
Step 3: Grind and Filter
Add 1200ml of water to the soaked soybeans and blend them into soy milk using a high-speed blender or a soy milk machine (you can do it in batches if necessary).
Filter the soy milk through a cheesecloth or a fine mesh strainer to remove the soy pulp.
Squeeze as much soy milk as possible from the pulp. The pulp can be used for other purposes.
Step 4: Boiling the Soy Milk
Pour the filtered raw soy milk into a pot and bring it to a boil over high heat.
After boiling, reduce the heat to low and keep it simmering for 3 to 5 minutes to completely eliminate the trypsin inhibitors in the soybeans.
Be sure to stir constantly to prevent it from overflowing or sticking to the bottom.
Step 5: Cooling Down
After turning off the heat, let the soy milk cool down naturally to 80-90℃.
At this temperature, a layer of soy skin will form on the surface of the soy milk, which is just right.
Step 6: Dissolve the lactone
Take 1 bag (3g) of glucono delta-lactone
Dissolve it in 30-40ml of warm water (below 40℃), stir until completely dissolved without any particles.
Step 7: Mixing and Solidifying
Pour the cooled soy milk from a height of 30 cm into the coagulant solution to create a vortex for uniform mixing.
Stir quickly and evenly for about 10 seconds.
Cover immediately and let it stand for 10 to 15 minutes.
Step 8: Insulation and Shaping
Pour the well-mixed soy milk into an electric rice cooker in insulation mode or into a preheated pot to keep warm.
Maintain the insulation temperature at 70-80℃ and let it stand for 15-20 minutes.
After the soy milk solidifies into tofu pudding, it can be eaten directly or pressed into tofu.
Step 9: Pressing the Tofu (Optional)
Prepare the mold and line it with cheesecloth.
Pour the tofu curd into the mold.
Wrap the cheesecloth around it, cover the mold, and place a heavy object on top.
Press for 30 to 60 minutes, adjusting the time according to the desired firmness.
Remove the formed tofu and soak it in cold water to set.
Summary of key points for production:
Ratio of beans to water: 1:8 is ideal. If too thin, it won't set easily.
Amount of coagulant: 3g for 1200ml of soy milk (about 1.5kg), or 2g per kilogram of soy milk.
Mixing temperature: 80-90℃ is optimal.
Insulation temperature: Maintain at 70-80℃ for 15-20 minutes.
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