Ingredients
1 liter soy milk, sugar-free
1/2 teaspoon(s) salt
30 g lemon juice
To serve
1 tablespoon(s) olive oil
hoisin sauce
Method
Place a strainer over a bowl and then put a towel into the strainer. Set aside.
Add the soy milk into a saucepan and transfer it over medium heat. Bring to a boil.
Add some salt and the lemon juice into the saucepan, and stir for 1 minute until the soy milk curdles.
Transfer the mixture to the towel you have placed over the bowl and the strainer. Allow 5-10 minutes for the mixture to strain well until you get the “cheese” from the soy milk.
Place another towel over another strainer (make sure it overhangs from the strainer) and transfer it to a baking pan with a rack.
Use a spoon to transfer the mixture that is left from the first strainer to the clean towel. Cover with the overhanging towel and put a heavy object over it. Refrigerate it for 3-4 hours until there is no moisture left. The strainer you will use at this point will give the final shape to your tofu.
To serve
Place a frying pan over medium heat and add 1 tablespoon of olive oil.
Cut the tofu into strips and add them to the pan. Cook them for 2-3 minutes on all sides until golden.
Serve with the sauce.
Source: Akis Petretzikis
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