Tofu making might seem daunting, but with this straightforward video, you’ll see how easy it can be. I’ve simplified every aspect, from the ingredients to the tools needed. Whether you’re a beginner or a seasoned cook, you’ll find this recipe approachable and rewarding. Follow along, and soon you’ll be enjoying your own delicious homemade tofu!
Ingredients:
- 300g soybeans
- 3 liters water
- 1 lemon
- 100ml water
Instructions:
1. Prepare Soy Milk:
- Rinse the soybeans a few times, then soak them in 3 liters of water for at least 8 hours.
- Blend the soaked soybeans until smooth using a stick blender or food processor.
- Strain the mixture through a sieve lined with cheesecloth, squeezing out the liquid. This is the raw soy milk, which must be boiled for about 15 minutes before use.
2. Boil Soy Milk:
- Pour the raw soy milk into a saucepan and bring it to a boil, stirring constantly. Let it boil for about 15 minutes, then set it aside.
3. Prepare Coagulant:
- Juice the lemon and mix the juice with 100ml of water.
4. Coagulate Soy Milk:
- When the boiled soy milk has cooled to 85°C, slowly stir in the lemon juice mixture. Stir gently until the liquid becomes clear, which should take about 15 minutes. If it doesn’t clarify, add a bit more lemon juice until it does.
5. Shape Tofu:
- Line a container with two layers of cheesecloth and place it over another container with holes.
- Gently pour the coagulated tofu mixture into the cheesecloth-lined container, shaping it as desired.
- Cover the tofu with another layer of cheesecloth and place another container on top to press it down. Apply some weight on top and let it sit for about 30 minutes.
6. Soak Tofu:
- After pressing, soak the tofu in cold water for 45 minutes to 1 hour. This helps remove any sourness or bitterness from the lemon juice.
7. Enjoy!
- Your firm tofu is now ready to be enjoyed.
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