Hello & Nyob Zoo Tofu Lovers!
Yes! Many of you requested me to show you all how to make fresh tofu. So I’ll be showing you my mom style by using lemon juice to make the tofu curd. Fresh, natural, and super delicious. Tofu is quite easy to make, it just takes time. There are many ways to coagulate soymilk into tofu curds. You can use vinegar, nigari, salt water, pineapple juice, tamarind juice, lemon juice; pretty much any fruit that contains acid. My grandma uses tamarind juice and it works pretty well too. We will be using lemons today since they are easy to find and also super light and delightful in this recipe. And yes, if you have a tofu press, by all mean use it! I don’t make tofu often to fully commit to having a tofu press in my pantry haha. Where do you buy it? Look online. So I hope you all give it a try. Happy Cooking! 
What do you like to make with tofu?
*Just be mindful that whatever acid you end up using, the ratio will be different since they all have different levels of acidity (sorry I cannot help you with the ratio if you end up using other acids)
WRITTEN RECIPE W/ DETAILED INSTRUCTIONS HERE:
http://chawjcreations.com/2020/07/12/fresh-firm-tofu-using-lemon-juice-kua-taum-paaj/
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INGREDIENTS
3 lbs dried soy beans soaked overnight
5 liters of water to blend the already soaked beans (21-22 cups)
½ cup (4 oz) lemon juice with 1 cup room temp water
–TOOLS etc—
Cheesecloth or mesh cloth
Strainer & pots
Tofu press or a colander/bamboo steamer
A plate & weights
Blender
#vegan #vegetarian
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking
-Cindy Her [C.HerCreations]
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