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Oct 152012

Spiced tofu

Tofu is pressed soybean curd obtained by coagulating soy milk. It has very little fat and large amounts of protein making it a very good vegetarian source of protein. Calcium sulpahte or Nigari, when used as coagulant, does not impart any taste to the tofu. Here I have used lemon juice for coagulation and thus the resulting tofu had a sour-lemonish taste. I also used cilantro and red chili flakes to flavor the tofu which is otherwise generally bland.

Raw and soaked soybean

Curdled soy milk

Tofu mould


Tofu block



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