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How to make your own FRESH TOFU at home in Easy-to-Follow Steps:

Home-made tofu is delicious. The ingredients are simple and not expensive but it’s a bit of a labour of love. You need to allow lots of time but that’s more for the soaking and pressing than anything very labour intensive.

You’ll need:

  • a food processor
  • a large saucepan
  • a food thermometer
  • a sieve
  • 2 squares of cheesecloth
  • a tofu press or plate and heavy object

Instructions:

SOAK 500g dried soybeans in a large bowl covered with plenty of water for 6-8 hours or overnight. Drain in a colander and rinse.

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WHIZ up the soaked soybeans with enough water to cover them in your food processor.

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POUR mixture into a large saucepan, add 6 cups of cold water, bring to the boil & simmer for 15 minutes.

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LINE a sieve with cheesecloth, place a large bowl underneath and pour the mixture through. You now have soya milk in the bowl and Okara in the sieve. You just need the milk.

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RETURN the soya milk to your large saucepan and back onto the stove.

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HEAT to 80-85 deg C. using a cooking thermometer then remove from the heat.

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MIX 2 tbsp (35g) niagri and ½ litre of cold water in a jug and add gradually to the soya milk whilst stirring all the time.

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Continue to STIR and then leave to stand for 15 minutes. The mixture will separate.

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Pour through a sieve lined with cheesecloth and you’re left with the curd, as in ‘Little Miss Muffet’s curds and whey’. It may take a while for all the liquid to filter through. Discard the liquid.

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TRANSFER the curd and the cheesecloth to the inner compartment of the tofu press.

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PRESS the tofu in the tofu press in the fridge for a couple of hours.

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AND it’s done. The consistency is amazing, the tofu is beautifully pressed and has a delicate taste. Rather than marinating home-made tofu, use it in recipes where the subtle taste of tofu can be enjoyed after all your tofu making efforts!

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