How To Make The Best Homemade Tofu
Make homemade tofu from scratch right in your own home. Only three ingredients: soy milk, a coagulant and water. Try this easy recipe for making homemade tofu.
Ingredients
- 4 cups homemade soy milk
- 2 teaspoons Nigari
- 1/2 cup warm water
Instructions
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Bring 4 cups of homemade soy milk to boil for 2 minutes and set aside.
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In a separate small bowl dissolve Nigari in warm water, stir gently just until it starts to thicken then add to the hot soy milk. Gently stir the milk to combine for about 10 - 15 seconds. Allow mixture to sit for 25 minutes.
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Rule: for each cup of dried soybeans used to make soy milk add 1 teaspoon of Nigari to 1/4 cup warm water. For example, my soy milk recipe calls for 1 cup of dry soybeans. Since I make a double batch of soy milk I use 2 cups of dry beans. Therefore, when making my tofu recipe I add 2 teaspoons of Nigari to 1/2 cup of warm water.
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While the mixture sits you will notice the liquid will begin to separate and form curds. This is normal.
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Prepare Tofu Box by draping with cheesecloth that has been folded over two to three times leaving some cloth to hang over the edges. Place tofu box in a large bowl. Spoon and then pour all mixture into tofu box.
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Take the cheesecloth that is overhanging, fold to the center and cover tofu. Using the tofu box lid aggressively press down on tofu to expel as much liquid as possible.
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After most of the liquid is removed unfold the cheesecloth and take a peek. It should look formed and solid. If it's not, recover and continue to press to expel fluid.
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Once liquid has been expelled, remove tofu brick by gently lifting the cheesecloth out of the tofu box.
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The tofu can be prepared immediately. If you are not ready to use it right away place it in a container with cold water, cover and refrigerate. Use within 3-5 days.
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ENJOY!