Making tofu at home is a rewarding process that results in fresh, creamy tofu perfect for any dish. With just soybeans, water, and a coagulant, you can create tofu with a texture and taste that’s often superior to store-bought options. Here’s how to make tofu.
Ingredients
For a basic tofu recipe, you’ll need:
- 1 ½ cups of dried soybeans
- 8 cups of water (for making soy milk)
- 2 teaspoons of coagulant (nigari or lemon juice)
- Cheesecloth or a fine muslin cloth
- Tofu mold or a small, slotted container
Step 1: Soak the Soybeans
Rinse the soybeans thoroughly and place them in a large bowl. Add enough water to cover the beans by a few inches and soak them for at least 8 hours or overnight. Soaking softens the beans, making them easier to blend and extract the soy milk.
Step 2: Blend and Strain the Soy Milk
Drain the soaked soybeans and add them to a blender with 8 cups of fresh water. Blend until smooth, then pour the mixture into a large pot. To separate the milk, pour the blended mixture through a cheesecloth-lined strainer into a bowl, squeezing out as much liquid as possible. This liquid is your fresh soy milk.
Step 3: Boil the Soy Milk
Pour the strained soy milk into a pot and bring it to a gentle boil over medium heat, stirring frequently to prevent burning. Boil the milk for about 5-7 minutes, then remove from heat. Keep an eye on the milk, as it can foam up and spill over if not carefully monitored.
Step 4: Prepare the Coagulant
Dissolve 2 teaspoons of nigari (magnesium chloride) or lemon juice in ¼ cup of warm water. This coagulant will help the soy milk solidify into curds. Nigari is the traditional coagulant used in Japan and gives a creamier texture, but lemon juice works well too.
Step 5: Curdle the Soy Milk
Gently stir the coagulant mixture into the hot soy milk. Let the mixture sit for 5-10 minutes without stirring. You’ll notice curds beginning to form as the soy milk separates. If curds haven’t formed after 10 minutes, add a bit more coagulant.
Step 6: Strain and Press the Tofu
Line a tofu mold or small container with cheesecloth and carefully spoon the curds into it. Fold the cheesecloth over the curds, place a weight on top (like a small dish or bowl), and let the tofu press for 15-30 minutes, depending on your desired firmness. A longer pressing time will yield firmer tofu.
Step 7: Unmold and Serve
After pressing, carefully unwrap the tofu from the cheesecloth and transfer it to a container of cold water. The tofu is now ready to be sliced, cooked, or used in your favorite recipes. Fresh tofu is best enjoyed within a few days and should be stored in water in the refrigerator.
Tips and Variations
- For silken tofu, use less coagulant and press the tofu for only 10-15 minutes.
- Add herbs or spices to the curds before pressing for flavored tofu.
- Replace part of the water with vegetable broth to give the tofu a savory taste.
Also Read: How To Make Sweet Rice (Sweetened Sticky Rice)