Soyabean Tofu recipe

Soyabean Tofu recipe

How to Make Tofu from Soybeans

Making tofu from scratch involves a few key steps: soaking the soybeans, making soy milk, curdling the milk, and pressing the curds into tofu. Here’s a detailed guide on how to make tofu at home. 



- 2 cups dried soybeans

- 10 cups water (for soaking and blending)

- 1/4 cup coagulant (such as lemon juice, vinegar, or nigari - magnesium chloride)


- Large bowl

- Blender or food processor

- Large pot

- Cheesecloth or muslin cloth

- Fine mesh strainer or colander

- Heavy object for pressing (like a can or a water jug)

- Tofu mold (optional)  



1. Soak the Soybeans:

- Rinse the soybeans thoroughly under cold water.

- Place the soybeans in a large bowl and cover them with plenty of water. Soak the beans for at least 8 hours or overnight. They will double in size. 

2. Make Soy Milk:

- Drain and rinse the soaked soybeans.

- In a blender or food processor, blend the soybeans with 10 cups of fresh water until smooth. You may need to do this in batches depending on the size of your blender.

- Pour the blended soybean mixture into a large pot.

3. Cook the Soy Milk:

- Bring the soybean mixture to a boil over medium heat, stirring occasionally to prevent sticking and burning.

- Once it starts boiling, reduce the heat and simmer for about 10 minutes, stirring constantly. 

4. Strain the Soy Milk:

- Line a fine mesh strainer or colander with cheesecloth or muslin cloth and place it over a large bowl.

- Pour the cooked soybean mixture into the strainer, allowing the liquid (soy milk) to pass through into the bowl. The remaining solids in the strainer are called okara, which can be used in other recipes or discarded.

- Gather the edges of the cloth and squeeze out as much liquid as possible from the okara. 

 5. Curdle the Soy Milk:

- Return the strained soy milk to the pot and heat it until it’s almost boiling, then remove it from the heat.

- Prepare the coagulant by dissolving your chosen coagulant (lemon juice, vinegar, or nigari) in a small amount of warm water.

- Slowly add the coagulant to the hot soy milk, gently stirring in a figure-eight motion. You should start to see curds forming within a few minutes.

- Cover the pot and let it sit undisturbed for about 15-20 minutes to allow the curds to fully form. 

6. Press the Tofu:

- Line a tofu mold or a strainer with cheesecloth or muslin cloth.

- Gently transfer the curds into the mold or strainer using a slotted spoon.

- Fold the cloth over the top of the curds and place a weight on top to press the tofu. The heavier the weight, the firmer the tofu will be. Let it press for about 15-30 minutes.

- Carefully remove the tofu from the mold and unwrap the cloth.

 7. Store and Use:

- Freshly made tofu can be stored in water in the refrigerator for up to a week. Change the water daily to keep it fresh.

- Use your homemade tofu in a variety of dishes, from stir-fries and soups to salads and desserts.  



Coagulants: Lemon juice and vinegar are easily available and give a slight tang to the tofu results in a more neutral flavor.

Firmness: Adjust the pressing time based on how firm you want your tofu. Longer pressing times yield firmer tofu.

Flavor: Homemade tofu can be flavored by adding herbs, spices, or even vegetable juice to the curds before pressing.


Enjoy your homemade tofu in a variety of delicious recipes!


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