Tofu

Making tofu from scratch is a relatively simple process, though it does require a few steps. Here’s how you can make tofu at home:

Ingredients:

1 cup dried soybeans

Water (for soaking and blending)

2 teaspoons nigari (magnesium chloride) or lemon juice (as a coagulant)

Cheesecloth (for straining)

A tofu mold or a small container

Instructions:

1. Soak the Soybeans:

Rinse 1 cup of dried soybeans and soak them in water for about 12-16 hours or overnight. This helps soften the beans.

2. Make Soy Milk:

After soaking, drain and rinse the soybeans.

Blend the soybeans with 4 cups of fresh water until smooth, forming a thick puree.

Pour the mixture into a large pot and bring it to a boil over medium heat, stirring occasionally. Be careful to avoid the milk boiling over. Once it reaches a boil, lower the heat and let it simmer for 5-10 minutes.

3. Strain the Soy Milk:

Line a fine mesh strainer or colander with cheesecloth, and place it over a large bowl.

Pour the soy milk through the strainer to separate the liquid from the soybean pulp (called okara). You can save the okara for use in baking or other dishes. Keep the soy milk in the bowl.

4. Coagulate the Soy Milk:

Dissolve 2 teaspoons of nigari (or lemon juice) in a small amount of warm water.

Slowly add the coagulant to the hot soy milk, stirring gently. Let it sit for 10-15 minutes while the curds and whey separate.

5. Prepare the Tofu Mold:

If you’re using a tofu mold, line it with cheesecloth so that it drapes over the edges. If you don’t have a tofu mold, you can use a small container or a loaf pan.

6. Transfer Curds into the Mold:

Gently scoop the curds into the tofu mold. Press down lightly with a spoon to pack them in.

7. Press the Tofu:

Fold the cheesecloth over the top of the tofu and press it with a weight (a can or jar works well) for about 15-30 minutes, depending on how firm you want the tofu to be. Longer pressing results in firmer tofu.

If you don’t want to press the tofu for too long, you can also try a light press and leave it to set for a bit.

8. Unmold and Store:

Once the tofu has set, remove it from the mold. Rinse it under cold water to remove any remaining coagulant.

Store your tofu in a container of water in the fridge for up to a week. Change the water daily to keep it fresh.

Enjoy your homemade tofu! You can use it in a variety of dishes like stir-fries, soups, or grilled.