Tofu-tastic! A Step-by-Step Guide to Making Tofu at Home

Hey there, tofu enthusiasts!

Are you ready to unlock the secrets of homemade tofu? We're about to dive into a delightful adventure, transforming soybeans into silky, crispy, or chewy goodness – whichever you desire!

Step 1: Gather Your Tofu-Making Squad (Ingredients & Tools)

• 250g dried soybeans

• Coagulant (choose one):

  • Lemon juice (2-3 tablespoons freshly squeezed)

  • Vinegar (apple cider or white wine, 2-3 tablespoons)

• Cheesecloth or a clean cotton cloth

• Colander or strainer

• Large pot

• Thermometer

• Blender or food processor

Step 2: Soak, Blend, and Cook the Soybeans

1. Soak soybeans overnight or for at least 4 -6 hours.

2. Drain and rinse the soybeans.

3. Blend soaked soybeans with 2 cups (500ml) water until smooth.

4. Transfer the blended mixture to a large pot.

5. Bring mixture to a boil, then reduce heat to 180°F (82°C).

6. Simmer for 10-15 minutes, stirring occasionally, until the mixture reaches desired consistency.

Step 3: Coagulate the Soy Milk

1. Stir the coagulant into soy milk; the mixture will start to curdle.

2. Wait 5-10 minutes for the curds to firm up.

Step 4: Press and Shape the Tofu

1. Line a colander with cheesecloth or cotton cloth.

2. Carefully pour curds into the lined colander.

3. Fold cloth over tofu and press gently.

4. Shape into desired form (block, cube, or log).

Step 5: Chill, Unwrap, and Enjoy!

1. Refrigerate tofu for at least 2 hours.

2. Unwrap and slice into desired thickness.

3. Get creative with marinades, seasonings, and recipes!

Tips & Variations:

• Experiment with flavours: garlic, ginger, or herbs.

• Adjust the coagulant for different textures.

• Try using other soybean varieties.

Happy tofu-making, friends!