This is my first tofu. It was made immediately following How to Make Soy Milk. So you can either make soy milk from scratch and then carry on to make the tofu or you can use premade/bought soy milk to make the tofu.
It looks a bit rough because I don’t have a tofu press. However I quite like it because it has texture and cooks up more like “meat shapes”! This tofu was made as hard tofu – which is more ideal for marinating and frying.
Original Recipe from: YouTube Mary’s Test Kitchen how to make tofu
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference
Coagulants
There are various coagulants you can use
- gypsum (calcium sulfate)
- nigari salts
- Epsom Salts (just under 1T per cup of dried soy beans)
- lemon juice/ACV (about 15ml per cup of dried soy beans)
I don’t have nigari salts. So for 1C of dried soy beans:
- Epsom Salts, use 2/3T dissolved in 1/2C of warm water or
- 25ml of Lemon Juice or
- gypsum salt: 1/3T or 1tsp (5ml), dissolved in some warm water
Steps (summary)
- bring soy milk to the boil. STIR CONSTANTLY.
- Lower heat, stirring for 20 mins. STIR CONSTANTLY. VERY EASY TO BOIL OVER!!!
- Heat off. Add in coagulant.
- Stir gently. Lumps will form.
- Let rest for 10-15mins
- Strain through Calico or muslin bag/cloth. Squeeze out.
- Form roughly into rectangle in bag/cloth. (Unless using tofu press)
- Use weights over tofu.
- Set aside for about 3 hours to set tofu.
Note: I used a make shift method of forming my tofu. The metal cage is normally used for grilling on BBQ but it works for providing compression to the tofu. And I used Shameze super-absorbent cloth to help pull out as much remaining liquid from the tofu as possible. You can also place weights above the tofu if you want.
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