A bean recipe for every taste:
Ingredients for in about 400 g of tofu:
Tofu gets its consistency by pressing the coagulated soy mass. If the pressing process takes twice as long, normal tofu becomes firm tofu.
Rinse the soybeans in a sieve until thoroughly cooled. Now put them in a large enough bowl, cover with cold water and leave to soak for about 8 hours or overnight.
Rinse the soybeans again in a sieve until cooled. Half of the beans with 1/2l cold water in the hand mixer form and in 2-3 min very fine grind. Grind the remaining beans also with 1/2l of water.
Bring about 2l of water to a boil in a large saucepan (at least 6l capacity). Stir in the soy puree and gently simmer the whole thing over medium heat, stirring throughout, for about 10 min. You should stay at the stove while doing this, as the puree will boil over easily.
Perhaps pull the saucepan off the kitchen stove briefly.
Hang a sturdy strainer over a large, deep cooking pot or stainless steel bowl inside. Moisten the press bag or a large cotton cloth and spread the strainer out with it.
Line the press box with the dishcloth, which has also been moistened, and place in the sink.
Pour the soy mixture little by little into the press bag in the sieve. Twist the bag (be careful, it is very hot) and squeeze the soy mass with the potato spoon until all the soy milk is out.
Pour the soy ruec
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