Homemade Tofu
40m
Impress your guests with your own homemade tofu! Tofu is a very versatile and popular food made from curdled soy milk!
It is a great source of plant-based protein and is often used as a meat substitute in vegan and vegetarian dishes. The tofu can be served stir-fried, grilled, baked, and as a topping for salads, sandwiches, or soups.
If not eaten right away, the homemade tofu should be stored in a container filled with water for up to 3 days.
In this recipe we use nigari to coagulate the soy milk’s proteins and separate the curds from the whey. If you can’t find nigari, use eight times the amount of vinegar or lemon juice.
Want to make your own soy milk? Find it here on CREME!
Place a tofu press on top of a cooling rack inside a baking dish. Cover it with a cheesecloth
Warm 1.5 l of unsweetened soy milk in a pot over medium low heat. Stir continuously until it reaches 90 °C
Dissolve 6 g of nigari in ¼ cup of water
Mix the dissolved nigari into the soy milk and let it sit until it curdles
Use a skimmer to transfer the curdles to the tofu press and cover them with the cheesecloth
Close the press and add a container filled with water as a weight on top of it. Press for 20m until the liquids drain
Open the tofu press and gently remove the pressed soy milk curd. The homemade tofu is ready
Enjoy this delicious and extremely versatile ingredient!
Yield 1 unit
Unsweetened Soy Milk
1.5 l
Nigari
6 g
Water
¼ cup
Equipment
Tofu Press
Probe Thermometer
Microscale
Cheesecloth
Wire Rack