Soy Fairview Farms: homemade tofu

- Fresh Homemade Tofu

Tofu and soymilk are probably the most widely available soyfoods to date, each offering a rich source of soy protein. Not only is the protein in soy of equal quality to that found in meat, milk, and eggs, it is also the source of isoflavones, those dietary superstars we've all heard so much about.

Phytochemicals (plant chemicals) represent a new frontier for research scientists, and have been in the news quite a bit, in recent years. These plant-based substances are found in fruits, vegetables, grains, nuts, seeds, spices, herbs, and legumes, and have been recognized as particularly beneficial to our health.

There is a class of phytochemicals called isoflavones or phytoestrogens which have been the subject of a tremendous amount of research. Isoflavones have been credited with many disease preventive properties, such as reducing.the risk of many types of cancer as well as Coronary Heart Disease. In addition, soy protein has been found to be effective in treating kidney disease, and may cause calcium to be better utilized, thereby helping to ward off osteoporosis.

Found, to some extent, in garbanzo beans and other legumes, these phytochemicals are most concentrated in soy. Tofu is an excellent source of isoflavones. Just one-half cup of tofu contains about 38 mg of isoflavones.

Fresh Homemade tofu

Fresh Homemade tofu is just superb! Especially when made with those Laura Beans, naturally bred for their sweet, delicious flavor. The new automatic soymilk makers really simplify the process of making both soymilk and tofu. And once you have made tofu in your own kitchen, you will be amazed at just how easy and delicious it can be! This recipe makes 19 ounces of delicious, firm Chinese style tofu.

• 3 quarts of double strength homemade soymilk (see Fairview Farms Making Soymilk Video)
• 1 cup warm water
• 2 teaspoons nigari (coagulant)

Make two batches (50 ounces each) of double strength soymilk. Pour soymilk into a covered, 6 quart saucepan, keeping the soymilk warm. In a glass measuring cup, warm water (a little hotter than your index finger) in the microwave, or in a pan on the stove. Stir the nigari into the warm water. It will dissolve in less than a minute.
Stir the hot soymilk in one direction, stop the spoon, and pour half of the nigari mixture into the pot. Cover and set aside for 5 minutes. Pour in the rest of the nigari stir and cover. Set aside for 10 minutes. The soymilk will have separated into curds and whey. For a firm style tofu, turn on the heat under the pot to low, and heat for 4 minutes, stirring frequently. Set up the tofu press in a flat-bottomed colander, and dampen the pressing cloth. Using a small, handled, wire mesh colander, scoop the curds into the pressing cloth. Fold the cloth in over the curds. Cover with the pressing lid and top with a small, narrow weight. Let the tofu press for at least an hour. For very firm tofu, press for several hours. Remove the block of tofu from the press and place it in a covered container, submerged in water. Change the water daily. While fresh tofu will last almost a week, super-fresh tofu is really best, so use your homemade tofu in the first several days.