Detailed methods and tips for making tofu with white vinegar

White vinegar tofu is a traditional family production method. The key is to control the acidity and temperature to make soybean milk solidify. The main steps include soaking soybeans, grinding and boiling the slurry, solidifying with vinegar, and pressing and shaping. Fresh soybeans and edible vinegar with a concentration of about 5% white vinegar should be selected.

1. Soaking Soybeans

Dry soybeans need to be soaked in water for at least 8 hours in advance, which can be shortened to 6 hours in summer but needs to be refrigerated to prevent spoilage. After soaking, the volume of soybeans expands by 2 times. Rubbing off the skin can reduce astringency. After draining the water, add water in a ratio of 1:3 and grind the paste.

II. Pulping and boiling

Grind soybeans and water into raw soybean milk with a blender, filter with gauze, remove the soybean dregs, and pour them into a pot. Bring to a boil over medium heat, then reduce the heat to low and continue boiling for 10 minutes. During this time, stir continuously to prevent the bottom from sticking, and skim off the surface foam to enhance the taste of tofu.

3. Pour vinegar to solidify

Pour vinegar when soybean milk is cooled to 80 ℃, and add about 5ml white vinegar for every 500ml of soybean milk. Dilute the vinegar, slowly pour in soybean milk and gently stir. Stop stirring when the flocculent tofu pudding is observed, and let stand for 15 minutes to make the coagulation complete.

IV. Pressing and setting

Dip tofu pudding into the gauze laying mold, and then pack it and press the weight to drain. 500g tofu pudding can be pressed with a 2kg weight for 30 minutes to obtain tender tofu, and extended to 1 hour to produce old tofu. Soaking in cold water after shaping can delay spoilage. When making [SEP], it is important to use non-metallic containers to prevent the reaction between vinegar and metal. Heating the vinegar too high can cause the tofu to become rough, while heating it too low can make it difficult to solidify. Finished tofu can be refrigerated and stored for 2 days. It is recommended to pair it with ginger or soy sauce to neutralize the sour taste. First time testers can reduce the amount of each production and control the ideal taste by adjusting the amount of vinegar and pressing time. Tofu made using traditional methods retains more soy isoflavones, but individuals with gastrointestinal sensitivity should control their consumption.