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Tofu maison à la japonaise
Apprenez à fabriquer votre propre tofu ferme à partir de graines de soja jaune et de nigari, exactement comme le font les Japonais. Cette recette détaillée vous guide du trempage des graines jusqu'au pressage final, avec des astuces pour le stockage et la réutilisation du résidu de soja (okara).
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Cost Breakdown
Critical Success Points
- • Trempage des graines de soja (8‑12 h)
- • Cuisson du lait de soja sans brûler
- • Atteindre 80 °C avant d'ajouter le nigari
- • Coagulation pendant 30 minutes sans agitation
- • Pressage d'au moins 1 heure avec 1 kg de poids
Safety Warnings
- • Le lait de soja est très chaud (≈80 °C) – manipulez avec précaution pour éviter les brûlures.
- • Le nigari est du chlorure de magnésium – ne pas inhaler la poudre et éviter le contact prolongé avec les yeux.
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