tokwa Archive

How to Make Instant-Dry Tokwa

Tokwa, a firm curd made of soybean milk, is one of the world’s most popular sources of low-cost protein. It is used in many of the favorite Oriental and western delicacies including vegetable and noodle preparations, sauteed dishes, barbecue and deep-fried specialties. It is golden-yellow in color with 58-60 percent protein and 5 percent moisture. [&hellip

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Tokwa Making

Tokwa or dry soybean curd. An improved production technology is introduced to come up with instant dry soybean curd, superior in quality compared to the fresh form. The technology uses MgSO4, as coagulant which increase the yield of fresh soybean curd. The instant soybean curd has a good texture upon rehydration and its storage life [&hellip

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How To Make Bean Curd (Tokwa)

Tofu or tokwa, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Bean Curd (Tokwa) Ingredients: 1 cup soybeans 1 teaspoon vinegar Procedure: 1. Soak the beans in water overnight. Change water several times and remove floating grains. 2. Wash, grind the [&hellip

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