Introduction
Tianjin, the coastal city in northern China, is renowned for its vibrant culinary scene. Among its many treasures, handmade white water tofu stands out as a traditional dish that embodies the essence of local flavors and craftsmanship. This delicate and versatile ingredient can be used in various dishes, but nothing compares to the satisfaction of making it from scratch. In this article, we’ll take you through a stepbystep tutorial to construct your own white water tofu, paying homage to the rich traditions of Tianjin cuisine.
What is White Water Tofu?
White water tofu, or “bai shui doufu,” is a traditional type of tofu that is renowned for its silky texture and fresh flavor. Unlike storebought varieties that may contain preservatives or additives, handmade white water tofu is crafted using simple ingredients—primarily soybeans and water. It’s a staple in many dishes and can be enjoyed in soups, stirfries, or simply served with a drizzle of soy sauce and garnished with scallions.
Ingredients Needed
To create your own handmade white water tofu, you’ll need the following ingredients:
Soybeans: 200 grams (approximately 1 cup)
Water: 1 liter (for soaking and making the soy milk)
Magnesium chloride (nigari) or calcium sulfate: 35 grams (as coagulant)
Cold water: 200 ml (for dissolving the coagulant)
Equipment Needed
Blender or food processor
Cheesecloth or muslin cloth
Tofu mold or any rectangular container with holes for drainage
Pot for boiling
Measuring cup and spoon
StepbyStep Tutorial
Step 1: Soak the Soybeans
1. Rinse the soybeans under cold water to remove any dirt or impurities.
2. Soak the soybeans in a bowl with 1 liter of water for at least 8 hours or overnight. This will allow them to expand and soften.
Step 2: Make Soy Milk
1. After soaking, drain and rinse the soybeans again.
2. In a blender, combine the soaked soybeans with 800 ml of fresh water. Blend until you achieve a smooth, thick mixture.
3. Strain the mixture through a cheesecloth into a pot to separate the soy milk from the soybean pulp (okara). Gather the corners of the cloth and twist to extract as much liquid as possible.
4. The leftover okara can be used in various recipes, so don’t throw it away!
Step 3: Heat the Soy Milk
1. Bring the strained soy milk to a boil over medium heat. Stir constantly to prevent sticking and burning.
2. Once it reaches a rolling boil, remove it from the heat and let it cool for a few minutes.
Step 4: Prepare the Coagulant
1. In a small bowl, dissolve 35 grams of magnesium chloride (or calcium sulfate) in 200 ml of cold water.
2. Allow the mixture to sit for a few minutes to activate the coagulant.
Step 5: Coagulate the Soy Milk
1. Slowly pour the coagulant water into the hot soy milk while gently stirring to combine. You will start to see curds forming almost immediately.
2. Cover the pot and let the mixture sit for 1015 minutes to allow the curds to fully form.
Step 6: Mold the Tofu
1. Line your tofu mold or container with a clean cheesecloth, leaving extra cloth hanging over the edges for easy removal later.
2. Carefully ladle the curds into the mold, smoothing out the surface gently to ensure even distribution.
3. Fold the cheesecloth over the top and place a weight or lid on top to press the tofu for 2030 minutes, depending on your desired firmness.
Step 7: Unmold and Store
1. After pressing, carefully unwrap the cheesecloth and remove the tofu from the mold.
2. Place the tofu in a bowl of cold water for a few minutes to help it firm up further.
3. Your homemade white water tofu is now ready to be enjoyed! You can store it submerged in water in an airtight container in the refrigerator for up to a week.
Conclusion
Making handmade white water tofu is a rewarding culinary experience that allows you to connect with the rich traditions of Tianjin cuisine. Whether you enjoy it on its own, as an ingredient in your favorite dishes, or experiment with different flavors and textures, this versatile product is sure to elevate your cooking. Dive into the world of tofumaking and savor the satisfaction of crafting this delightful culinary staple by hand!
Happy cooking!