ENGLISH PAPER

HOW TO MAKE TOFU

PREPARED BY :

Anggre Novi Lestari

Dwi Apriyanti
Rafit Arjeni
Yosaria Oktari
Yulia Malasari

(0613 3040 1032)

(0613 3040 10)
(0613 3040 1045)
(0613 3040 1050)
(0613 3040 1051)

CLASS 3 KE
FIRST GROUP

TEACHING GUIDE

Drs. Risnawati, M.Pd

STATE POLYTECHNIC OF SRIWIJAYA

PALEMBANG
2013-2014

How To Make Tofu

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing
the resulting curds into soft white blocks. Tofu is bought or made to be soft, firm, or extra firm.
Tofu has a subtle flavor and can be used in savory and sweet dishes. For the process of making
tofu equipment as follows blender, large and small pot, wooden spoon, stove, cotton muslin (cheesecloth
or other porous fabric), a thermometer, mesh trainer,and a box of some kind with drainage holes or
another porous mold. As for the ingredient needed to make tofu are 250 grams of soybean, 2 teaspoons of
nigari (magnesium chloride), sufficient water.
Making tofu is really not as difficult as you might think. To making tofu, proceed in the following
steps. Firstly, prepare as much as 250 grams of soy beans. Second, soak of water the soybeans, for 8
hours or overnight at least. After that, put soy beans into a blender, add 2 cups of mineral water and blend
until soybean start into a smooth liquid. Next, filter milk from the soy with cheesecloth, push through as
much of the milk from the pulp as you can, the liquid and pulp are separated, this fluid will be used to
make tofu and the residue obtained on filter can be used to another dish. Then, cook soy milk for 10
minutes over medium heat until the fragrance of the soymilk is noticeable, keep stirring the milk while
cooking, turn to low heat and continue cooking until boiling, measure the temperature of the soy milk, the
ideal temperature is about 600 C. Meanwhile, dissolve two teaspoons powder nigari in a cup of warm
water until the solution becomes soluble (this amount is for the soy milk created from 250 grams soy
beans). After make nigari solution, mix that solution with liquid soybean and stir with spatula vigorously
5 or 6 times, here the coagulant process begin, bring spoon to a halt upright in the liquid soybean and wait
until all turbulence ceases. Then, add the remaining coagulant mixture, and this time stir gently in a figure
eight pattern, over the pot and let it sit for 15 minutes. After the process is complete,move the curds into a
molding container lined with cheese cloth or a similar fabric. Last of all, close up the mold and put the
heavy object on top of the mold. Leave the tofu like this for a while, at least 25 minutes or so. when the
tofu is ready, remove the mold.