Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it.
Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.
Soak for soya beans 3 hours or more
Pour out all the water and grind at the mill
Mix with water and pass through a clean sieve/ white lace or colander to separate milk from the chaff.
Repeat process until there is no chaff in the colander.
Boil milk and add coagulant solution after 30 minutes.
Then turn off the heat and as the liquid settles down.
Scoop the tofu on top into a clean cloth that can you squeeze to drain all the water.
The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond.
Then you put the tofu in the freezer for some hours and cut in cubes.