Homemade Tofu
Make the tofu at home from scratch from the soybean and store it for further use. This is easy to make also.
Equipment
- 1 Mixing bowl
- 1 High Speed Blender
- 1 Cheese Cloth
- 1 Tofu Press
- 1 Sauce pan
- 1 Large strainer
Ingredients
- 1 lb soybeans dehydrated
- water as required
- 2 tbsp white vinegar + 2 tbsp water (to dilute the mixture)
Instructions
- 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.
- 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.
- 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.
- 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!
Nutrition
Calories: 85kcal
Tried this recipe?Let us know how it was!