Wolfberry Tofu

Wolfberry Tofu

Overview

I was resting at home over the weekend and found that there were a lot of soybeans at home. When the weather is hot, I need to consume them as soon as possible! I decided to make some tofu first, and this time I added wolfberry pulp!

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Ingredients

Steps

  1. Soak soybeans overnight in advance

    Wolfberry Tofu step 1

  2. Soak wolfberry berries in warm water until soft

    Wolfberry Tofu step 2

  3. First, put the soybeans into the juicer to squeeze the pulp according to the ratio of beans to water of 1:1

    Wolfberry Tofu step 3

  4. One hole produces pulp, the other hole produces dregs

    Wolfberry Tofu step 4

  5. This is squeezed wolfberry soy milk

    Wolfberry Tofu step 5

  6. To prepare the salt brine, I used 10 grams of salt brine and 40 grams of warm water to dissolve it

    Wolfberry Tofu step 6

  7. Pour the squeezed soy milk into the pot. Because the ratio of beans to water was 1:1 before, and the best ratio of tofu is between 1:5 and 1:8, I added about 2000ML of water

    Wolfberry Tofu step 7

  8. After the soy milk boils, continue to cook for about 10 minutes

    Wolfberry Tofu step 8

  9. Turn off the heat and wait until the temperature drops to about 85 degrees

    Wolfberry Tofu step 9

  10. Start adding salt brine, slowly add it little by little while stirring, until it thickens and becomes like cotton wool, stop adding

    Wolfberry Tofu step 10

  11. Cover and let stand for 20 minutes

    Wolfberry Tofu step 11

  12. Prepare a tofu mold covered with gauze and pour in the tofu curd

    Wolfberry Tofu step 12

  13. Place heavy objects on top and press for 1 hour

    Wolfberry Tofu step 13

  14. When the time is up, open the gauze and take out the tofu

    Wolfberry Tofu step 14