Homemade Tofu is a versatile food that can be used in many ways to make dishes healthier or more flavorful. It’s low fat and offers health advantages such as being rich in phytonutrients, but it also acts as an excellent replacement for those who are allergic to dairy products!
The homemade tofu recipe is easy to make and has a variety of uses. This article highlights the ingredients you will need and instructions on the best method for making your own at home with tips from an expert in this field!
Pro Tips for Homemade Tofu
A coagulant is key to making your favourite form of soy milk! The amount used will determine how firm or soft you want it, with more coags producing firmer products and less creating softer ones.
If you plan on consuming the soy milk within 24 hours of making it, don’t store it in water.
When you want more texture and flavour in your vegan diet, cook up some firm yet delicious tofu. To give it that extra something special (and keep from getting boring), try freezing the block of curd before cooking quickly!
Ingredients
- Two quarts of soy milk
- Coagulant (choose any one of the following)
- 2 tsp. Terra Alba aka Gypsum (Calcium Sulphate) OR
- 1 tsp. Nigari Flakes (Magnesium Chloride) OR
- 1/2 tsp. Liquid Nigari (Magnesium Chloride)
Method
Step 1: Make the Soy Milk
To make soy milk for this delicious homemade tofu, you need to start the day before, so if you’re making tofu and want a good quality result, listen up!
To make soy milk, start the day before you plan on making your tofu. Soaking overnight is required for this recipe, so be sure to set aside enough time in advance!
In a bowl, place three cups of dried soybeans. Cover with water by about 2 inches and let sit overnight, so they are ready for you the following day!
Place the beans in a blender and mix until creamy. Then add 8 cups of water to make it frothy!
When you’re done blending, strain the mixture through a fine-mesh sieve to get all those little bits hiding in your cup.
Place the large pot over medium heat and pour the liquid into it; often stir so there is no froth or foam. The steam should begin to rise from this point, but if not, then keep going until some appear on top after about 10 minutes of cooking time.
When the soy milk rises on the sides of your pot and gets very foamy, turn off the heat immediately. Set a fine-mesh strainer over a mixing bowl lined with cheesecloth to catch all those extra bubbles!
Carefully pour the cooked soy milk into a cheesecloth-lined strainer to avoid spilling any hot liquid! Allow it cool for an hour or two before handling, so you don’t burn yourself.
Gather up the sides of your cheesecloth in one hand. With another, press out any remaining soy milk from solids to leave about 8 cups worth for cooking purposes before transferring back into the pot where you discard or saves its okara (the nutritious residue).
When you cook the soy milk a second time, simmer it low and slow. If there is any residue on your pan from before, turn down the heat once again so that nothing will scorch or boil off ultimately while cooking these final minutes!
The key to making delicious soymilk is taking care not to burn your milk; if you do, it will have an unpleasant flavour. Try to constantly scrape the bottom of the pot with a wooden spoon—if burned on soy yoghurt? Throw away all batches!
Step 2: Add the Coagulant
When making homemade tofu, the first step is to heat some soymilk until it’s boiling, then remove any skin that may have formed on top; after heating thoroughly with a dissolved coagulant, add in 1/2 cup water and mix for 10 seconds before adding another 1/4 into Soymilk pot constantly stirring while lifting spoonfuls out onto cutting board or plate depending if you want smaller pieces or larger ones (I prefer small).
Now mix ¼ of the coagulant into the coagulant. Cover your pot with this mixture and let it sit for 3 minutes while doing anything else! After those two phases are complete (first letting them steep before adding more liquid), stir up enough so that everything combines well and add another ¼ of coagulant. Stir and let it sit for 3 minutes after covering the pot. Gently stir the mixture and add the final ¼ of coagulant; stir the mixture again and let the milk rest for three more minutes.
Well done! You’ve successfully made soy milk and now have a pot of pale yellow whey. It should be about the same consistency as regular cow’s milk, so you can strain it through cheesecloth or mesh if necessary to get all those good little bits out before pouring it off into the container.
Step 3: Drain and Form the Tofu
Once the curds have a firm texture and no more whey is available for scooping, carefully remove them from their mould. Transfer all this draining work to an awaiting mixing bowl by using Tupperware or other suitable containers as needed so that you don’t dirty any additional surfaces in your kitchen!
Place the curds into a mould and cover with cheesecloth to make your firm or extra-firm tofu. Place weights on top to press it down for 15 – 25 minutes before removing it from the press!
Homemade Tofu can be baked, fried or grilled. You’ll also want to chill your soy-based product before cooking it so that the fat does not soak into its fabric and make you leave behind an unpleasant taste in your mouth when eating this delicious dish!