Homemade Tofu

How to make tofu from soy beans with a very common and easy to find ingredient -- rice vinegar or fresh lemon juice. That's the acid solution.
Correction: recommend simmer the soy milk for 15 minutes if you have considerations for trypsin inhibitor.
There are several commonly used coagulants in Chinese cuisine. The first group is salt coagulants (盐卤) including gypsum (石膏粉) and Nigari salts (In Sichuan cuisine we call this 胆巴). And the second group is Acid coagulants including GDL (葡萄糖内脂), mainly for super tender tofu and tofu pudding. But regular acid including rice vinegar or even lemon juice can help the soy milk becoming solid too. I demonstrate about how to make tofu with rice vinegar in this video. But other coagulants works too.
Tips and printable recipe
https://www.chinasichuanfood.com/how-to-make-tofu-at-home/
Ideas for delicious tofu dish
1.https://www.chinasichuanfood.com/mapo-tofu-recipe/
2. https://www.chinasichuanfood.com/sweet-and-sour-crispy-tofu/
3. https://www.chinasichuanfood.com/how-to-pan-fry-tofu/
4. https://www.chinasichuanfood.com/steamed-tofu-with-chili-sauce/
5. https://www.chinasichuanfood.com/steamed-tofu/
6.https://www.chinasichuanfood.com/pan-fried-tofu-with-black-bean-sauce/
7.https://www.chinasichuanfood.com/tofu-soup/
8.https://www.chinasichuanfood.com/best-ever-scrambled-tofu/
9.https://www.chinasichuanfood.com/vegan-kung-pao-tofu/
10.https://www.chinasichuanfood.com/crispy-sesame-tofu/
11.https://www.chinasichuanfood.com/minced-pork-and-tofu-fritters/

Видео Homemade Tofu канала Elaine Luo