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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables 1 Servings

INGREDIENTS

1 3/4 lb Soybeans
1 1/2 T Calcium sulphate
hours. Wash them again in plenty of water. Make th, hours. Wash them again in plenty of water. Make the

INSTRUCTIONS

Rinse the soybeans in plenty of water.  Put them in a large glass jar
and pour on enough water to cover them well. Soak beans for at least
soybeans into a soft paste with 2 quarts of water in food processor  or
large blender. Strain the paste through a piece of damp muslin  folded
double. Wring out all the liquid from it. Bring the liquid  very slowly
to the boil. Stir well and boil gently for 10 min. (Then  what happens
to this liquid???) Dissolve calcium sulphate in 3/4 c  cold water and
strain it through a piece of damp muslin. Add calcium  sulphate to
soybean mixture. Stir well then pour into a large mold  which has been
lined with a piece of wet muslin. When the soybean  curd (tofu) begins
to set, cover the surface with a piece of wet  muslin. After 10 min put
a suitable board or plate on top and place a  weight of not more than
11 lb on the board. Leave the curd to set for  no more than 40 min,
then cut the soybean curd (tofu) into pieces and  wrap in foil. Store
in a large jar with enough cold water to cover  and chill.  Source:  A
Taste of the Orient ed. Alison Granger IBSN 0-356-14719-3  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 3739
Calories From Fat: 1686
Total Fat: 201.6g
Cholesterol: 0mg
Sodium: 1293.9mg
Potassium: 11668.9mg
Carbohydrates: 266.3g
Fiber: 140.5g
Sugar: 33.3g
Protein: 279.6g


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