Firefly updated post from the original March 15, 2019 publication. Ben, the meat eater, shares what was then a newfound appreciation for tofu’s flavor and versatility that led to sharing a homemade tofu recipe using organic soybeans from our farm. The recipe involves simmering soymilk, adding nigari flakes solution, and pressing curds in a mold for desired firmness. The resulting 6x5x2 inch tofu block can be enjoyed in numerous recipes and lasts a week when stored in water in the fridge. Follow us for more tofu recipes soon.
Making organic soymilk at home opens up a world of healthy soy-based recipes. With just organic soybeans and water, you can produce 2 liters of soymilk and 2 cups of okara, a versatile byproduct. The process involves soaking, blending, cooking, and straining soybeans with simple kitchen tools. Enjoy fresh soymilk or use okara in various dishes, storing it in the fridge or freezer for extended use. Follow us for more okara-based recipes!
Ayano Matsumae, a native of Tokushima, Japan, shares her homemade Japanese soybean dishes, featuring traditional recipes like ‘Zouni’ miso soup and vegan simmered soybeans. Living in the US, she inspires others with her culinary skills and photography. Her creations include Gomoku-mame, Chirashi-zushi, and vegan simmered soybeans with hijiki seaweed. Explore her slow-process photographic artworks at ayanophoto.com. For recipe sharing, contact Virginia at virginia@firefly-fields.com.
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