I've always wondered how to make tofu. Then I saw how to first hand. I couldn't wait to try it when I got home. But, I just had to do it right so I waited until I got the tofu press I ordered. I could feel the excitement build while I made this tofu recipe at home in my own kitchen. I am equally amazed as to how easy it is to make. Sister Williams is responsible again for this inspiration to make tofu at home, instead of purchasing the store tofu. Lots of love 🙂
I learnt also that the various textures can also be achieved according to the type of coagulant used. For instance, you can get a silky texture if lemon juice or apple juice was used. This is the type I will be making for this post, mostly because lemon juice is cheap and more readily available. Other coagulants you can use are Epsom salt, Nigari (Magnesium Chloride), and Gypsum (Calcium Sulfate).
How to make Tofu
For this recipe you will need the following equipment: two large stainless steel pots, a strainer, a muslin cloth, and a tofu mold. Have them all at hand and be prepared to make use of your muscles lol. Finally, you will need about two quarts of soy milk. You can find my homemade soy milk recipe on this site as well. Click here for my homemade soy milk. Now, if you want skip this step and go straight to the recipe. If you want to, just for the enjoyment of it. Go ahead and buy the soy milk from the supermarket.
Homemade Tofu Recipe
10 cups or 2.2 quarts plain soya milk
juice from 4 lemons.
The milk is boiled for about 5 minutes and cooled down to about 70 to 80° Celcius.
It helps squeeze out the extra liquid from the tofu and gives it a firm texture.
The texture was exactly like the firm store bought one.
How to Make Tofu
- 10 cups or 2.2 quarts plain soya milk
- juice from 4 lemons.
- Place the soy milk in a large pot and heat over medium fire.
- Then add the lemon juice, a bit at a time, until you see the milk curdle and the liquid gets clear. This is the same if you are using apple cider vinegar. Always add the coagulant a little at a time.
- Keep stirring while you add the lemon juice.
- You may add some more lemon juice if you still see some milk. This will help induce coagulation.
- Observe the milk curdles forming and the clearness of the water as it separates.
- The milk is boiled for about 5 minutes and cooled down to about 70 to 80° Celsius.
- This is the mold I will pour the curdles into.
- First, place the muslin cloth in the mold. Spread out to hold the curdles.
- Strain most of the liquid from the curdle.
- The curdle is strained.
- Pour the curdles slowly into the prepared mold.
- Fold the cloth and press the curdle together within the mold.
- Place the lid on top.
- A few small weights can be placed on the lid of the container while it sits for about 45 minutes.
- It helps squeeze out the extra liquid from the tofu and gives it a firm texture.
I look forward to sharing some of my other tofu recipes in an upcoming post. Now that I have my very own tofu it definitely feels great on the pocket as well.
Now you can never say I didn't show you how to make this wonderful and healthy food lol.
Ah gone 🙂