Peanut tofu practice recipe: peanut kernels 1 kilograms, starch 1.5 kilograms, 0.5 kilograms of extra fine flour, 20 grams of salt, Tianxi new (peanut) tofu coagulant 40 grams of water 10 kilograms. Process: 1 kg of selected peanut kernels into the warm water soaked overnight, the next day, fish out, remove the red skin, add 10 kg of water, crushed with a machine grinder, filtered through fine gauze 2 to 3 times to remove the residue, filtered slurry about 9 kg. Then, Tianxi new tofu coagulant and dry starch, flour and salt mix well, add the slurry together into a paste, poured into the stainless steel pot, cooking and stirring over moderate heat, to all become white, no slurry until. Quickly removed and poured into the tofu plate rack (thickness of about 5 cm), folded and covered with tofu wrap, press the cover, put 15-20 kg of weight, pressure 30 minutes, to be cooled into peanut tofu.