Tofu originated in China over 2,000 years ago, from where its use spread into Korea and then reached Japan circa 800 A.D. It is now popular throughout most of Asia and much of the western world. Tofu is a soy bean curd that is used as a complementary ingredient in vegetables dishes in much the same way as a meat is used. It has very little flavour but adopts the taste of the sauce it is cooked in. It can also be eaten fried as an appetiser with your favourite sauce.
1 cup soy bean powder
4 cups water
4 Tbsp lemon juice
- Mix the soy bean powder with the water and soak for half an hour, stirring occasionally.
- Bring to boil, stirring continuously.
- Simmer for 5 minutes.
- Remove from heat and add the lemon juice.
- Stir until the mixture begins to curdle.
- After curdling has completed, pour into a cloth and hang up to drain.
- Once drained, the curd should be white and compact.
- For firmer tofu, squeeze more water out of the cloth, or prepare thinner batches.
Note: fresh tofu can be preserved under water and refigeration for several days.
Serves 4 people
Recipe supplied by Sunday Times, Johannesburg, South Africa
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