MUNG-FU RECIPE:
1 lbs of split yellow mung
5 cups of water
3 tbsp lemon juice
1 cup water
Soak the split yellow mung in plenty of water for at least 8 hours. Drain and rinse. Combine your soaked beans with 5 cups of water in a high-speed blender (may need to be done in 2 batches) Blend until completely smooth.
Add the blended mixture to a nut-milk bag and strain all of the liquid into a bowl. The pulp should be dry and the consistency of playdoh when you have removed enough liquid. Allow the liquid to sit for 30 minutes or more, so the starches settle.
Line a tofu press with very fine cheesecloth.
Combine 3 tbsp of lemon juice and 1 cup of water and set aside.
Pour bean milk liquid into a pot avoiding the settled starches. Cook on High, consistently stirring with a flat bottom spatula to avoid it sticking to the bottom of the pot, until it starts to lightly boil. Turn off stove, and remove pot from heat. Next, add the lemon water mixture, and stir. Cover and allow to curdle (15 – 25 minutes).
Remove curds, and add to the lined tofu press. Fold cheesecloth neatly around bean curds, and press firmly to remove liquid. Continue letting the Mung-Fu press in fridge overnight.
Cut and enjoy in recipes that use tofu.
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