Tofu pudding is a common sight in our daily lives. Many grab a bowl for breakfast, and its health benefits are numerous. But if buying it feels too troublesome, let me show you how to make it at home!Ready? Let's get started!
How to Make Tofu Pudding
Selecting Soybeans: During harvesting, drying, threshing, tofu production, storage, and transportation, soybeans can become mixed with debris like grass roots, tree bark, mud clumps, sand particles, stones, and metal shavings. Before use, you must sort out all these impurities.Additionally, discard cracked beans, moldy beans, insect-damaged beans, and pure beans entirely. Only then will the soy milk ground from these beans taste delicious.
Water Selection: Producing tofu pudding requires a certain amount of water, and the quality of this water indirectly affects the pudding's yield and quality.Soft water is generally preferred for tofu pudding production. Well water, stream water, mineral water, and seawater can all affect yield and quality. Water from lakes or reservoirs contaminated by industrial wastewater is strictly prohibited. To select suitable water, use test strips to choose water with a pH level between 5 and 6.
Filtering the Paste: Mix soybean flour with water at a 1:5 ratio to form a paste, then pour it into a filter cloth. Gradually add 13 parts water to the cloth in multiple stages while stirring continuously until the soybean residue is filtered out. Pour the resulting light-colored soy milk into a pot and heat it to boiling.Directly sprinkling gypsum powder onto soy milk rarely achieves coagulation. Therefore, gypsum must be prepared as a paste for use. The method involves taking 3 qian (approximately 15g) of cooked gypsum powder (per 500g of soybean powder), placing it in a basin, and adding an equal amount of water to form a paste.
Carefully grind with hands or tools until dissolved and pulverized. Dilute with a small amount of water.After a brief wait, coarser gypsum particles will settle to the bottom. Collect the suspended liquid for later use. Repeat this process multiple times. Making the Paste: After filtering raw soy milk, boil it to prevent residual soy渣 from expanding. Therefore, pour the boiled paste back into the filter and perform a second filtration to obtain soy milk with an excellent texture.
Curd Formation: To make tofu pudding, pour the coagulant into a container and stir thoroughly. Immediately pour in the cooked soy milk mixture—a process called "reverse coagulation." Cover immediately after adding. After about 10 minutes of curdling, the soy protein will solidify, yielding flavorful, nutrient-rich tofu pudding.