Homemade Lactone Tofu | Chinese Wife, Indian Life

我在印度自制嫩豆腐 | 中国妻子的印度生活 | 这个那个
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In this video, I show you how to make soft tofu at home with the coagulant 'Glucono-Delta-Lactone' [GDL]. Making tofu with lemon juice, vinegar, nigari, or gypsum require you to stir constantly as you add them to the soy milk for the soymilk to curdle evenly. You need not do that with GDL.

Add the GDL into a heat-resistant bowl either predissolved in warm water or in its powdered form, pour hot soy milk over it, and let it sit. It is that simple. While GDL is not commonly available at brick-and-mortar stores in India, you should be able to buy it from online stores such as Amazon India.

You may have seen this soft, silky smooth, jelly-like tofu served at Chinese restaurants with both vegetarian and non-vegetarian dishes such as Mapo Tofu (麻婆豆腐), Hongshao Tofu (红烧嫩豆腐), Xiangjian Nen Tofu (香煎嫩豆腐), Suan La Tang (酸辣汤), Wensi Tofu (文思豆腐) etc.

This is one of my favourite varieties of tofu. It just melts in the mouth.
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The Ingredients:
• Cotton cloth: 24x24 inches
• Glucono-Delta-Lactone (GDL): 5 g
• Soybean: 250 g
• Water
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Additional Information:
• The pre-soaked soybean to GDL ratio is 50:1

• The amount of time required to soak the soybeans depends on the room temperature. If it is warm or hot, soak for 4-6 hours. If cool, upto 8 hours. If cold, upto 12 hours. If it's freezing, seriously, why even bother?

• Wash and rinse the soaked soybeans thoroughly and weed out any spoiled ones before grinding.

• Once the first batch of soymilk has been squeezed out, add a further 1500 ml (or 8x the weight of dry/pre-soaked soybeans) of boiling hot water to the residual soy pulp (okara), mix well until milky consistency, and strain the milk out again.

• Do not stop stirring the soymilk until it comes to a boil.
*CAUTION* Do not drink the soymilk at this point. If you wish to drink the soymilk, then, once the soymilk comes to a boil, lower the flame and let it simmer for a further 5 minutes.

• The temperature of boiled soymilk should be within the 80°C to 85°C range for the coagulant to work effectively. If you don't have a kitchen thermometer, simply bring the soymilk to a boil, shut off the gas, and wait for 2-3 minutes.

• Do not stir the soymilk once it has been poured over the GDL powder. You may, however, skim the foam and/or bubbles off the surface, but do it gently.

• If you want a softer tofu with higher water content, then drain the water for 15 minutes.

• If you want a firmer tofu with even lesser water content, then drain the water for 60 minutes.

• If you aren't going to consume the freshly made tofu immediately or there is some leftover, then refrigerate.

• If you have left the boiled soymilk to cool off longer than necessary (we forget, it happens), don't worry. Simply reheat it (no need to bring it to a boil again) until it reaches the desired temperature (a kitchen thermometer helps a lot). However, if you do not have a kitchen thermometer and are unsure of the right temperature, then you may add some water, bring the soymilk to a boil again, and let it cool off for 2-3 minutes (don't forget this time) before pouring it over the coagulant. As always, do not stop stirring the soymilk until it comes to a boil.
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♪ Heavenly [Aakash Gandhi]