After a lengthy holiday in Southeast Asia, I’m back and ready to cook (well technically ready to sleep, but I’ll get around to both at some point). Sorry for the lack up updates being lazy and not updating while I was adventuring away.
The easiest country in which to be Vegetarian in Southeast Asia is easily, for me, Vietnam. A lot of people assume that since these countries are Buddhist, they are veggie-friendly. This is not the case, especially in Thailand where things like fish and oyster sauce are used in just about everything from sweet chilli dips to curries. In fact, the “vegetarian” sections of menu will often list things like “vegetables in oyster sauce.” Go figure.
I won’t dwell on that much, because having been there before I knew this was to be expected. But there is one thing I will dwell on, and that’s the quality of bean curd in the region. In Vietnam I ate it nearly every day, sometimes more. Very early on I made the decision that as soon as I got home I would order a SoyQuick soy milk maker and a tofu press. Now the trip has come and on, I’m back home, and have received my new toy. This morning was my first attempt at its use, and with the first batch of soy milk I decided to try to make some home made tofu.
Using the SoyQuick was dead easy and it really makes the soy milk in a speedy manner (the beans, of course, have to be soaked first), but I thought the clean-up was a bit tedious (but then again it was before sunrise — hey, I’m jetlagged). I followed the instructions (*gasp*) to coagulate the milk and poured it into some muslin in the tofu press, along with a tad of salt and some liquid smoke flavouring. The instructions instructed (fancy that) to press for only 15-20 minutes, but I left it for a couple of hours. I’ll admit this was mainly due to laziness over anything else.
The end result is pretty good for my first go, I think! I’ll be sure to experiment with lots of nifty flavours and such over the next weeks, so stay tuned!
I am buying this soy maker and I was wondering if the tofu you made tasted good. I also would like to know if you made other products now that some time has passed?
Hi there, Wheat Lady!
The tofu I’ve made so far has been no less than amazing. So far my favourite coagulant is nigari, which I purchased separately on e-bay, but I have also tried calcium sulfate (for soft tofu) and the magnesium chloride that came with my kit. No problems with any of them.
I have tried some new recipes and ideas, all of which have come out fantastic! I’ve made vegan chocolate mousse, yummy roasts, and flavour-infused blocks of tofu that seem to go down well. In fact, I shall be posting some pictures and a recipe idea for a Turkish-style tofu in the next few days, so stay tuned!