Homemade Tofu

Tofu

We’ve been having a soy milk maker for quite a while now, but we used it for making rice and oat milk only. Now I stumbled upon a recipe where I need tofu, and I thought: Wow, I have this soy milk maker. I can make my own tofu! So, that’s what I actually tried today.

For 200 g (7 oz) tofu you need:

  • 100 g (3,5 oz) soy beans
  • 1 l (4,2 cups) water
  • 1,5 teasp fluid nigari (nigari is a coagulant to make tofu from soy milk; you can also use 1 tblsp lemon juice – the tofu will taste a little sour then- or 1 teasp calcium sulfate)

I adapted these instructions to my needs because I have a soy milk maker and nigari, as mentioned above.

So here’s what I did:

Soy milk maker and soy beans

Soy milk maker and soy beans

1) make soy milk

  • clean the beans and soak them for about 12 hours
  • rinse them and make soy milk according to the instructions of the soy milk maker

2) make soy curds

  • pour the milk into a cooking pot
  • add ½ teasp nigari and stir well – it’s important to reach the sides and the bottom of the pot
  • cover the pot and let it sit for about 3 minutes
  • add another ½ teasp nigari and stir surface layer only
  • cover the pot and let it sit for about 2 minutes
  • add ½ teasp nigari and stir gently
  • cover the pot and let it sit for about 5 minutes
  • if now all milky liquid has curdled – PERFECT, if not, wait another minute and stir again gently (you may have to add some more coagulant)

Tofu mold with cheesecloth and tofu

Tofu mold with cheesecloth and tofu

3) make tofu

  • line bottom and sides of the tofu mold with the cheesecloth

  • ladle curds into tofu mold and fold the edges of the cloth over the curds (don’t pour the whey away, you can use it for cleaning the utensils or even watering your flowers)
  • place the lid on top and put a 2-pound
    Tofu mold with weight on top

    Tofu mold with weight on top

    weight on top of the lid for about 30 minutes (I took a package of orange juice because that’s what I had at hand)

  • fill a pot with cold water, gently invert cloth-wrapped tofu
  • carefully unwrap and let it remain under water for about 5 minutes
  • store tofu in a cool place (if you don’t serve the tofu in the next 8-10 hours, store under cold water)

Et voilà le tofu!

Et voilà le tofu!

What I will actually do with the tofu and the okara (soybean pulp – the stuff that remains when you make soy milk), is the topic of another post.

One response to “Homemade Tofu

  1. Pingback: Forging Fromage (1) – Paneer « Family & Food & Other Things

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