APRON AND PANS - NIGERIAN TOFU (WARA/BESKE)
Ingredients
3 cups soybeans
75ml cup freshly squeezed lime juice**
Water
Salt and pepper to taste
Oil for frying
**Lemon juice is used as a coagulant (to separate solids from liquid).
Preparation
Soak the soybeans overnight. Drain and grind in a blender (add about 3 cups of water while grinding).
Strain soybeans through a cheesecloth or sieve .
Pour the sieved milk into a big pot. Boil the soy-milk on medium heat for 45 minutes to 1 hour, stirring frequently (the milk has a tendency to boil over).
Reduce the heat, add lime juice (do not stir), tofu should start to form. Turn off the heat, cover the pot, set aside for 1 hour.
Place the cheesecloth/sieve in a bowl or over a sink, pour the tofu in carefully, fold the cheesecloth over and press out as much soy milk as possible.
Press down on the tofu bag with a tray and an heavy object (this is to remove all excess water from the tofu and allow it to set)
Leave for 4-5 hrs. Your tofu should be set and ready to serve.
Tofu is ready for consumption at this point. You can season it with salt and pepper and serve, or process further as follows.
Cut the tofu into desired sizes and season with some salt, seasoning of choice and pepper. Deep fry until golden brown.
Tofu/Beske can also be used in stir-fry, stews and sauces as a great meat alternative.
3 cups soybeans
75ml cup freshly squeezed lime juice**
Water
Salt and pepper to taste
Oil for frying
**Lemon juice is used as a coagulant (to separate solids from liquid).
Preparation
Soak the soybeans overnight. Drain and grind in a blender (add about 3 cups of water while grinding).
Strain soybeans through a cheesecloth or sieve .
Pour the sieved milk into a big pot. Boil the soy-milk on medium heat for 45 minutes to 1 hour, stirring frequently (the milk has a tendency to boil over).
Reduce the heat, add lime juice (do not stir), tofu should start to form. Turn off the heat, cover the pot, set aside for 1 hour.
Place the cheesecloth/sieve in a bowl or over a sink, pour the tofu in carefully, fold the cheesecloth over and press out as much soy milk as possible.
Press down on the tofu bag with a tray and an heavy object (this is to remove all excess water from the tofu and allow it to set)
Leave for 4-5 hrs. Your tofu should be set and ready to serve.
Tofu is ready for consumption at this point. You can season it with salt and pepper and serve, or process further as follows.
Cut the tofu into desired sizes and season with some salt, seasoning of choice and pepper. Deep fry until golden brown.
Tofu/Beske can also be used in stir-fry, stews and sauces as a great meat alternative.
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