Awara
Directions
- 1Make soymilk with 4 cups of soaked soybeans and 8 cups of water using a blender.
- 2Strain the mixture through cheesecloth to separate the pulp from the milk.
- 3Bring the soymilk to a boil, then remove excess foam.
- 4Reduce heat to low and simmer for about 15 minutes while preparing the coagulant (nigari, lemon juice, vinegar, or Epsom salt).
- 5Mix 1 tablespoon of nigari and 2 tablespoons of water for the coagulant.
- 6Add the coagulant to the soymilk after it has cooled down, and let it sit for 45 minutes.
- 7Once the water with the bean curds is clear or yellowish, strain the mixture using cheesecloth.
- 8Add chopped onions, pepper, and salt (or any desired seasoning) to the strained bean curds.
- 9Transfer the mixture to a mold or tray, press it with a 1kg weight for about an hour, or until the desired firmness is achieved.
- 10Cut the pressed Awara into cubes and spary with oil, then cook in the air fryer for 10-15 minutes.
- 11Serve with chili oil.
Ingredients
- 4 cups soy beans
- 8 cups water
- 1 tablespoon nigari (magnesium chloride)
- 2 tablespoons water
- 1 onion
- 1 pepper
- 1 salt
- 1 oil
- 1 chilli oil
Equipment
blendercheeseclothpotstoveair fryermold or tray1kg weight or similar