Subj : Re: Chili Taco Salad
To : Sean Dennis
From : Ben Collver
Date : Mon May 26 2025 07:11:04
Re: Re: Chili Taco Salad
By: Sean Dennis to Ben Collver on Sun May 25 2025 06:33 pm
SD> Title: Tofu with Garlic and Broccoli
SD> NOTES : Lotus Garden Restaurant.
I wonder whether that's the same Lotus Garden Restaurant i ate at in
Eugene, OR.
https://lotusgardenveg.com/
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Tofu
Categories: Tofu, Vegetarian
Yield: 100 servings
125 g Dried soya beans
1 l Water
4 tb Lime or lemon juice
2 ts Calcium sulphate;
- coagulates & adds calcium
MMMMM-------------------------EQUIPMENT------------------------------
Blender
Muslin cloth
Tofu press
Soak the dry beans in a large bowl of water overnight. Place the
re-hydrated beans in a blender with 1 Liter of water. Blend for at
least 5 minutes. Empty the mushed bean & water mix into the muslin
cloth over a pan. Squeeze out the 'Soya Milk' into the pan, this can
take some time. The muslin should now contain an almost dry pulp,
this is Okara, it can be used in other 'Okara recipes' (search!)
The milk now has to be heated over 85?C, bring to a boil & monitor
temperature. Mix a little water into the Calcium Sulphate to form a
paste. Once over 85?C allow to cool to between 70 to 80?C. Add the
calcium sulphate paste & the lime/lemon juice & stir only twice.
This will now start to congeal, leave the pan to cool. Once cooled,
drain the excess liquid & pour into a muslin lined tofu press. Press
to remove the water & follow instructions for your press. This is
usually applying weight to the press & leaving it for a few hours.
Once firm, it can be stored in fresh water in a fridge for a week.
Change the water every day.
Recipe FROM:
<
gopher://sdf.org/0/users/guinness0001/Recipes/Homemade_Tofu.txt>
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