Homemade Tofu

Name: Homemade Tofu
Cuisine: Chinese
Ingredients: Soybeans; Water; Salt

Serves 1

Serves 1

Directions

1After the soy milk has curdled, wait for a pale yellow liquid to appear on top.
2Separate the curds from the whey by scooping out the pale yellow liquid (whey) using a ladle and a strainer.
3Keep the separated liquid (whey) as it's the best natural coagulant for the next tofu batch or for making Vietnamese pickled vegetables.
4Scoop the curds into a tofu press lined with a cloth.
5If you don't have a tofu press, use a cake tin with holes, a colander, or anything that drains well.
6Smooth the sides of the curds in the press; this helps release more liquid and results in a smoother tofu.
7Apply pressure to the tofu press; the pressing time determines the firmness of the tofu.
8For soft tofu, use a short press; for medium, press a bit longer; for firm tofu, press until most of the water is removed.
9Check the firmness by gently pressing the top with your fingers.
10Unmold the pressed tofu block.
11Slice the tofu into desired portions.
12To store fresh tofu, place it in a container with salted cold water, cover it, and refrigerate for up to a week.
13Alternatively, freeze the tofu for a spongy, meat-like texture that marinates beautifully.

BlenderColanderLarge potLadleTofu pressCake tin with holesMeasuring jugStrainerContainer for storageRefrigerator

New soybeans always yield more tofu than old ones.
Too many coagulants result in less tofu.
The firmer you want the tofu, the more water you remove, leading to a lower final weight.
A slightly browned pot bottom is normal protein burn, but don't let it turn black or the tofu will taste smoky.
Smooth the sides of the curds in the press to release more liquid and get a smoother tofu.
Soft tofu requires a short press, medium tofu a bit longer, and firm tofu requires pressing until most water is out.
The liquid separated from the curds (whey) is the best natural coagulant for the next tofu batch or for making Vietnamese pickled vegetables.
To store fresh tofu, keep it in salted cold water, covered and refrigerated for 4 days to a week.
Freezing tofu gives it a spongy, meat-like texture that absorbs marinades beautifully.

Serves 1

Serves 1

1After the soy milk has curdled, wait for a pale yellow liquid to appear on top.
2Separate the curds from the whey by scooping out the pale yellow liquid (whey) using a ladle and a strainer.
3Keep the separated liquid (whey) as it's the best natural coagulant for the next tofu batch or for making Vietnamese pickled vegetables.
4Scoop the curds into a tofu press lined with a cloth.
5If you don't have a tofu press, use a cake tin with holes, a colander, or anything that drains well.
6Smooth the sides of the curds in the press; this helps release more liquid and results in a smoother tofu.
7Apply pressure to the tofu press; the pressing time determines the firmness of the tofu.
8For soft tofu, use a short press; for medium, press a bit longer; for firm tofu, press until most of the water is removed.
9Check the firmness by gently pressing the top with your fingers.
10Unmold the pressed tofu block.
11Slice the tofu into desired portions.
12To store fresh tofu, place it in a container with salted cold water, cover it, and refrigerate for up to a week.
13Alternatively, freeze the tofu for a spongy, meat-like texture that marinates beautifully.

BlenderColanderLarge potLadleTofu pressCake tin with holesMeasuring jugStrainerContainer for storageRefrigerator

New soybeans always yield more tofu than old ones.
Too many coagulants result in less tofu.
The firmer you want the tofu, the more water you remove, leading to a lower final weight.
A slightly browned pot bottom is normal protein burn, but don't let it turn black or the tofu will taste smoky.
Smooth the sides of the curds in the press to release more liquid and get a smoother tofu.
Soft tofu requires a short press, medium tofu a bit longer, and firm tofu requires pressing until most water is out.
The liquid separated from the curds (whey) is the best natural coagulant for the next tofu batch or for making Vietnamese pickled vegetables.
To store fresh tofu, keep it in salted cold water, covered and refrigerated for 4 days to a week.
Freezing tofu gives it a spongy, meat-like texture that absorbs marinades beautifully.