Making Tofu from Beans
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.