Homemade Tofu (How To Make Tofu From Scratch?)

If you're looking for a delicious and nutritious way to add more plant-based protein to your diet, look no further than tofu! Tofu is made from soybeans. Here we will see how to make homemade tofu from scratch.

Tofu is a great source of both protein and calcium. It can be used in a variety of dishes, from stir-fries to scrambles.

Tofu is a versatile food most popular in Asian countries. Made from soybeans, tofu is high in protein, low in fat, and low in calories, making it a popular choice for health-conscious eaters. It is also a good source of calcium and iron. Read more about the health benefits and risks of tofu here. If you are looking for a healthy alternative to meat tofu is worth trying.

Though the protein content in tofu is not as high as animal meat, it is one of the best meat substitutes in many dishes. You can add it to many dishes like stir-fries, soups, and stews. If you have any doubt if tofu is vegan or not, read it here.

Homemade Tofu

You can make tofu in 2 ways - 1 from scratch from soybeans and the 2 nd way - from soy milk.

If you have not soaked the soybean, you can make this directly from soy milk store-bought. While making from soybean is time-taking since it involves a few steps extra, making from milk is the quickest.

To make homemade tofu from scratch, you will need:

- soybeans

- water

- a weight (such as a heavy jar)

- a cheesecloth

- a plate

Instructions -

Step 1 - Prepare soy milk from the soybean

First, soak the soybeans in water for at least 6 - 8 hours. Then, drain and rinse the beans.

Next, put the beans in a pot of boiling water and keep them covered for 30 minutes. After the beans have partially cooked, drain them and transfer them to a bowl of cold water.

Now rinse the soybean rubbing to remove the skins. Take out the skins and discard them.

Now place the soybean in a high-speed blender and blend till smooth. Place a cheesecloth over a sieve and keep it over a large bowl.

Pour in the blended milk to pass it through the cheesecloth eliminating all chunks or extracts. Pure soy milk is filtered through.

Step 2 - Curdle the soy milk

Transfer the soy milk to a saucepan and heat it on medium heat, stirring the soy milk.

Bring it to a boil and lower the flame or temperature.

In a small bowl add an equal amount of water and white vinegar. Pour in the mix to the soy milk in a saucepan, stirring till the milk curdles completely.

Reduce the heat and simmer for 1 - 2 minutes additionally. Once done, sieve this using a fine cheesecloth and drain out all liquid.

Step 3 - Squeeze the tofu to get rid of excess liquid

The cheesecloth is left with curdled soy milk or soft tofu. Squeeze out the cloth to remove excess liquid. Now put a weight on the cheesecloth keeping the curdled soymilk.

Step 4 - Compress The Soft Homemade Tofu

Now it's time to start pressing the tofu. Let the tofu press for at least 30 minutes, or longer if you have the time.

Cut it into cubes or slices once the tofu has been compressed to a block (or whatever shape you give them) and enjoy!

How to store the homemade tofu?

Tofu can be stored in an airtight container in the fridge for up to a week. But fresh ones taste the best. It is freezer-friendly as well. To store tofu in the freezer, cut the block of tofu into bite-sized pieces or slices and place them in the freezer bag. It stays good for up to 1 month when stored right.

How to Cook Tofu?

You can cook tofu in many ways, e.g. in the microwave, in the oven, in the air fryer, or in a skillet or grill. Tofu has basically no taste but at the same time it absorbs the flavors of the sauces or seasonings we add to it. For that pressing the tofu before adding marination is an important step as it will create space for the flavors to get absorbed. Then comes marination for a few minutes for the tofu to absorb the flavor.