Ingredients
1 block Tofu (350 g)
2 tbsp Olive oil
1 tbsp Baking powder
1 Cake flour (or bread or all-purpose flour), 90% of the weight of tofu
Method
Sources
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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Mash the tofu and microwave for 3 minutes. Let sit until cooled. Squeeze out excess water with a paper towel, transfer to a resealable plastic bag, weigh, then add the remaining ingredients. Massage the bag until the dough reaches a firmness slightly softer than your ear lobe. The dough should be able to slide out of the bag easily. Transfer to work surface, dust if dough is soft, divide into 5 or 6 pieces, then roll out to desired shapes. Don't roll them too thinly. Coat frying pan in oil (not listed) and fry each side for 2 to 3 minutes. For those concerned about calorie intake, use a non-stick pan without oil.