Homemade Tofu
Traditional Homemade Tofu from Scratch
Fresh, creamy homemade tofu made from soybeans - more flavorful and rewarding than store-bought versions.
Equipment
Ingredients
Soybeans
dried soybeans (dried)
200 g
Coagulant
nigari (magnesium chloride)
2 tsp
Instructions
Soak the soybeans overnight
Place dried soybeans in a large bowl and cover with plenty of cold water. Let soak for 12-24 hours.
Make the soy milk
Drain soaked soybeans and blend with 1 liter of fresh water until smooth. Strain through cheesecloth to separate milk from pulp.
Cook the soy milk
Pour soy milk into a large pot and bring to a gentle boil, then simmer for 10-15 minutes, stirring frequently to prevent scorching.
Create the soy curds
Dissolve nigari in a small amount of warm water. Slowly add to the hot soy milk while stirring gently. Let curds form for 10-15 minutes.
Press tofu into a block
Line a tofu mold or colander with cheesecloth. Pour curds into mold, fold cloth over top, and press with weight for 30-60 minutes.
Enjoy your homemade tofu
Remove pressed tofu from mold, cut into desired shapes, and use immediately or store for later.
Storage
Store in water, changing daily. Can be frozen for up to 1 month - texture will become spongier
Notes
• Making tofu at home is labor-intensive but results in fresher, more flavorful tofu
• Experiment with different coagulants for varying textures
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