Making Soy Milk and Tofu at Home

In her newest eBook, Andrea Nguyen is responding to the growing interest in DIY cooking projects with Making Soy Milk and Tofu at Home. With an enhanced version (cover pictured above) that includes three videos featuring step-by-step guidance, Andrea provides an enriching experience for making soy milk and tofu in the comfort of your own home. Making Soy Milk and Tofu at Home elevates this staple ingredient with flavor-forward recipes and simple instruction.

Check out one of the videos included in the enhanced version below, where Andrea explains how to tell what kind of tofu you’re working with by the texture.

Once you become a master of making your own tofu, you can now use one of Andrea’s recipes from her lauded Asian Tofu. This Silken Tofu and Edamame Soup comes together very quickly; it’s also clean, fresh, and satisfying.

Silken Tofu and Edamame Soup
EDAMAME NO SURINAGASHI
From Andrea Nguyen’s Asian Tofu, Ten Speed Press, 2012

¼ cup packed cooked white rice (short, medium, or long grain)

¼ teaspoon salt

1 ½ cups water, filtered or spring preferred

6 ounces (1 rounded cup) frozen edamame, thawed and at room temperature

About 1 ½ teaspoons white (shiro) miso

About 1 cup Dashi Stock (page 215)

8 Ounces silken tofu or Citrus-Scented Silken Tofu (page 29)

Japanese ground chile pepper (ichimi togarashi), fresh citrus zest, or 6 edible flower petals, for garnish

1.In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust to the heat to allow the mixture to gently bubble for 10 to 12 minutes. The rice will enlarge and release its starch into the water, creating a slightly thick opaque mixture similar to a thin gruel. Add the edamame, then turn off the heat. Set aside for 10 minutes.

2.Transfer the rice gruel and edamame to a blender. Add the miso and blend until smooth. Add the dashi stock and continue blending to incorporate the liquid well. Taste and add extra miso or dashi if you want a more savory flavor or thinner soup, respectively. Pour through a mesh strainer positioned over a bowl or saucepan; stir to facilitate straining. Discard the solids. Cover and refrigerate up to a day in advance. You should have about three cups.

*Note: The soup may be served cold, warm, or hot. If you are serving the soup warm or hot, bring the tofu to room temperature or warm it by letting it sit in hot water for about 10 minutes. Regardless, cut the tofu in 4 to 6 blocks (one for each serving); use a crinkle cutter if you want pretty ridged surfaces.

3. Place each block of tofu in a shallow soup bowl, then ladle the soup around it. Top the Tofu with the garnish of your choice and serve.