DIY Tofu: Learn How to Make Your Own Fresh Tofu at Home
Making your own tofu at home might seem like a challenge, but it’s easier than you think! With just a few ingredients and simple steps, you can create fresh, delicious tofu that’s healthier, tastier, and free of preservatives. This step-by-step guide will walk you through the process so even beginners can succeed.
What You’ll Need
Ingredients:
1 cup of dried soybeans
4–5 cups of water (for blending)
1 teaspoon of nigari (magnesium chloride) or gypsum (calcium sulfate) as a coagulant
Additional water (for soaking and cooking)
Equipment:
A large bowl
Blender or food processor
Fine mesh strainer or cheesecloth
Large pot
Wooden or metal tofu mould (or any rectangular container with drainage holes)
Heavy object (to act as a weight)
Step-by-Step Guide
Step 1: Soak the Soybeans
What to Do: Rinse 1 cup of soybeans thoroughly and place them in a large bowl. Cover with water and soak for 8–12 hours, or overnight.
Tip: The soybeans will expand, so use a bowl large enough to allow for swelling.
Step 2: Blend the Soybeans
What to Do: Drain the soaked soybeans and blend them with 4–5 cups of water until smooth. This will create a creamy soybean slurry.
Tip: Work in batches if your blender is small to ensure a smooth consistency.
Step 3: Cook the Soy Milk
What to Do: Pour the blended slurry into a large pot and bring it to a gentle boil. Stir frequently to prevent sticking or burning. Simmer for 10 minutes.
Tip: Use a wooden spoon to stir the mixture evenly.
Step 4: Strain the Soy Milk
What to Do: Place a fine mesh strainer or cheesecloth over a bowl. Pour the cooked slurry into the strainer to separate the liquid (soy milk) from the solids (okara).
Tip: Squeeze the cheesecloth to extract as much liquid as possible. Save the okara for other recipes like muffins or veggie patties!
Step 5: Heat the Soy Milk Again
What to Do: Return the strained soy milk to the pot and heat it until it’s just below boiling (around 175°F or 80°C).
Step 6: Coagulate the Milk
What to Do: Dissolve 1 teaspoon of nigari or gypsum in ½ cup of warm water. Slowly add the coagulant to the hot soy milk while gently stirring.
Watch for This: The soy milk will begin to curdle, separating into curds and whey. Let it sit undisturbed for 10–15 minutes.
Step 7: Mold the Tofu
What to Do: Line your tofu mould with cheesecloth. Carefully transfer the curds into the mould, spreading them evenly. Fold the cloth over the top to cover the curds.
Tip: Work gently to avoid breaking the curds.
Step 8: Press the Tofu
What to Do: Place a weight on top of the mould to press out excess liquid. Let it press for 15–30 minutes, depending on your desired firmness.
Tip: A can of beans or a small pot filled with water works as a weight.
Step 9: Cool and Store the Tofu
What to Do: Remove the tofu block from the mould and transfer it to a bowl of cold water to cool. Store it in water in an airtight container in the refrigerator.
Tip: Change the water daily to keep the tofu fresh for up to a week.
Why Make Your Own Tofu?
Freshness: Homemade tofu tastes better than store-bought.
Customization: Adjust the firmness and flavour to your liking.
Health Benefits: No preservatives, additives, or unnecessary ingredients.
Sustainability: Reduce packaging waste by making your tofu at home.
Troubleshooting Tips
Milk Doesn’t Curdle: Check the temperature—it should be hot but not boiling. Make sure the coagulant is fully dissolved.
Tofu is Too Soft: Press for longer or use more coagulant.
Tofu Falls Apart: Handle gently when transferring the curds and ensure even pressing.
Small Steps, Big Change
Making tofu at home is a simple way to embrace plant-based living and connect with your food. Each block of tofu you create is a step toward healthier, more sustainable eating. Why not give it a try today?