Make Tofu

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If you already like to cook with tofu, you'll find the flavor dramatically improved by making the tofu yourself at home. Homemade tofu is fresh, fragrant and worth the trouble. Start by making homemade soy milk, then turn it into either firm or silken tofu.

Ingredients

Soy Milk

  • 2 cups dried soybeans
  • 6 cups water + 4 quarts of water

Firm Tofu

  • 3 cups homemade soy milk
  • 1/2 teaspoon nigari (the coagulant)
  • Vegetable oil, a few drops

Silken Tofu

  • 3 cups homemade soy milk
  • 1/2 teaspoon nigari

Steps

Making Soy Milk

  1. Soak the soybeans in water overnight. Place them in a bowl and cover them with six cups of water. The beans should triple in size. If you want to change the amount of soybeans you're using, just be sure to always use a volume of water three times the volume of the soybeans.
  2. Drain the water. When the beans are soft, drain the soaking water from them using the strainer or colander. When they are completely drained, empty the beans into a bowl or other container.
  3. Boil 4 quarts of water. Use a large stockpot or dutch oven, so you won't risk having the water and beans boil over the rim.
  4. Pulverize the beans. Process them in a blender on high speed for 3 to 4 minutes, until they are completely pureed.
  5. Cook the pulverized beans. Measure out 8 ounces of the beans and add them to the boiling water. Reduce the heat to medium and cook for 15 minutes, stirring constantly. When the mixture starts to boil again, add 2 or 3 drops of vegetable oil to keep it from boiling over. Don't turn down the heat. Cook for another 7-10 minutes.
  6. Strain the mixture. Line a strainer with cheesecloth and set it over a large bowl. Pour the boiled soybean mixture slowly through the lined strainer. This separates the soybean milk from the mash. Pick up the corners of the cloth, gather them, and twist tightly. Using the long-handled spoon, press repeatedly on the cloth bundle to force the remaining liquid into the bowl. You've now produced soy milk.

Making Firm Tofu

  1. Get your tofu box ready. Line a plastic tofu container with holes through the bottom with a piece of cheesecloth about four times the size of the box. Let the ends drape over the sides of the box.
    • You can use another loosely woven cotton cloth in place of cheesecloth.
    • If you don't have a special tofu box, you can poke holes in a different plastic container.
  2. Cook the soy milk. Measure the liquid into a large cooking pot and heat it over low heat. It should stay at about 140 F.
  3. Prepare the coagulant. Put a cup of water in a clean bowl. Add 1/2 teaspoon of the nigari and mix until dissolved.
    • You can use gypsum as a coagulant instead of nigari; it results in a slightly softer tofu.
  4. Combine the soy milk and coagulant. Slowly add half the nigari mixture to the liquid in the pot. Stir constantly as you're combining the liquids. After 5 minutes, slowly add the other half of the nigari mixture, stirring constantly.
  5. Simmer the mixture. Cover the pot, reduce to the lowest possible heat, and simmer for about 15 minutes. The mixture will begin to coagulate, and the curds will separate from the whey. When you see the white curds completely separate from the yellowish whey, it's time to transfer the tofu.[1]
  6. Transfer the tofu. Use a wooden spoon to scoop the tofu out of the pot into the lined tofu box. Pat it smooth and even. Wrap the excess cloth over the top. Place the lid on the container, then put a large pot of water on top of the container to serve as a weight. Let the container sit for 20 minutes to allow it to drain.
  7. Chill the tofu. Fill a large mixing bowl with cold water. Immerse the container of tofu in the bowl of water. Turn it over and gently remove the container. Remove the gauze. The solid block of tofu is now ready to eat.

Making Silken Tofu

  1. Make a coagulant solution. Stir the nigari into a cup with a few tablespoons of water. Keep stirring until the coagulant has completely dissolved.
  2. Add the coagulant to the soy milk. Place both ingredients in a bowl and use a wooden spoon to gently fold them together. Don't agitate them too much, or the mixture will turn lumpy.
  3. Distribute the mixture into heatproof bowls. You can use heatproof cups, ramekins or small baking dishes.[2]
  4. Place the dishes in a deep pan. A cast iron skillet or dutch oven works well. Pour a few inches of water into the bottom of the pan, so that it rises up the sides of the heatproof bowls, but doesn't enter them.
  5. Cover the pan with a lined lid. Use a dishcloth to line the lid, them make sure to place it tightly on the pan.
  6. Simmer the tofu. Turn the heat to medium and let the water come to a steady simmer. Simmer the tofu for about 10 minutes, or until the tofu is just set, like a quiche or custard.
  7. Remove the tofu from the pan and let it rest. Place it on a table and let it sit at room temperature so it can continue to set.
  8. Serve the tofu. You can serve it warm or chill it in the refrigerator for later. Popular toppings include lemon zest, shaved cucumber, sea salt, bonito flakes, grated ginger, and soy sauce.[3]

Video

Tips

  • You don't need to throw away the 'mash.' It makes excellent vegetarian burgers, when combined with minced onion, garlic, etc. Also, with the pulp that's left after you make soy milk, you can make okara sugar cookies.
  • It is possible to use lemon juice instead of nigari but the results are better with nigari.
  • You can get the nigari in an Asian food market.
  • To make soya milk (soy milk) instead of tofu, just stop after Step 7. (You won't need nigari).

Warnings

  • After boiling, the mixture is very hot. Be careful not to scald yourself.
  • When twisting and pressing the cheesecloth bundle to force liquid out, be careful to keep a tight hold on the corners of the cloth. If you drop a corner, very hot liquid can spill on you, and the mash can escape.

Things You'll Need

Soy Milk

  • Large saucepan
  • Blender or food processor
  • Strainer
  • Cheesecloth
  • Wooden Spoon

Firm Tofu

  • Box or container (a plastic tofu container will do) with holes through the bottom
  • Cheesecloth or loosely woven cotton cloth, about four times the size of the container, to line it

Silken Tofu

  • Heatproof bowls or ramekins
  • Dutch oven or deep skillet

Related Articles

Sources and Citations

  1. ↑ http://www.soymilkmaker.com/making_tofu.html
  2. ↑ http://www.seriouseats.com/recipes/2011/08/fresh-silken-tofu-recipe.html
  3. ↑ http://www.seriouseats.com/recipes/2011/08/fresh-silken-tofu-recipe.html

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