Making Tofu from Beans

Name: Making Tofu from Beans
Cuisine: Chinese
Ingredients: 500 gram Soybeans; 4 litres Water; Coagulant (vinegar, salt, lemon, or nigari); 5 tablespoons Vinegar; 0.5 teaspoon Salt; 200 millilitre Hot water

Serves 1

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Making Tofu from Beans

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Serves 1

Directions

1Soak the soybeans overnight or at least 8 hours until they are fully plump.
2Drain the soaked soybeans.
3Blend the soaked soybeans with water.
4Pour the blended soy milk into a pot lined with cheesecloth or a nut milk bag.
5Strain the soy milk through the cheesecloth/nut milk bag to separate the soy milk from the pulp.
6Bring the soy milk to a boil.
7Skim off the foam from the boiling soy milk.
8Prepare the coagulant mixture by mixing vinegar and salt with hot water, or use extracted liquid from a previous tofu batch.
9Slowly pour the coagulant mixture into the soy milk in three parts, gently stirring each time.
10Stop adding the mixture when big curds form and the liquid turns lightly milky.
11Cover the pot and let it rest for 2 minutes.
12Once the liquid turns pale yellow, the curds are ready for pressing.

Ingredients

500 gram Soybeans
4 litres Water
Coagulant (vinegar, salt, lemon, or nigari)
5 tablespoons Vinegar
0.5 teaspoon Salt
200 millilitre Hot water

Equipment

Food processorCheeseclothNut milk bagPotStrainerTofu press

Tips

The smoother you blend the soybeans, the more tofu you will get.
Don't throw away the soy pulp, you can season it with spices and make delicious patties, stir it into soups, or add it into baking.
Every brand of vinegar and soy milk is different, so always watch the curd, not the measurements.
If your curds don't form into big lumps, your soy milk may be too cold or you didn't add enough coagulants for the amount of milk.

Making Tofu from Beans

Serves 1

instagram.com

Making Tofu from Beans

instagram.com

Serves 1

Directions

1Soak the soybeans overnight or at least 8 hours until they are fully plump.
2Drain the soaked soybeans.
3Blend the soaked soybeans with water.
4Pour the blended soy milk into a pot lined with cheesecloth or a nut milk bag.
5Strain the soy milk through the cheesecloth/nut milk bag to separate the soy milk from the pulp.
6Bring the soy milk to a boil.
7Skim off the foam from the boiling soy milk.
8Prepare the coagulant mixture by mixing vinegar and salt with hot water, or use extracted liquid from a previous tofu batch.
9Slowly pour the coagulant mixture into the soy milk in three parts, gently stirring each time.
10Stop adding the mixture when big curds form and the liquid turns lightly milky.
11Cover the pot and let it rest for 2 minutes.
12Once the liquid turns pale yellow, the curds are ready for pressing.

Ingredients

500 gram Soybeans
4 litres Water
Coagulant (vinegar, salt, lemon, or nigari)
5 tablespoons Vinegar
0.5 teaspoon Salt
200 millilitre Hot water

Equipment

Food processorCheeseclothNut milk bagPotStrainerTofu press

Tips

The smoother you blend the soybeans, the more tofu you will get.
Don't throw away the soy pulp, you can season it with spices and make delicious patties, stir it into soups, or add it into baking.
Every brand of vinegar and soy milk is different, so always watch the curd, not the measurements.
If your curds don't form into big lumps, your soy milk may be too cold or you didn't add enough coagulants for the amount of milk.