Make Your Own Tofu

It is easier than you think to make your own tofu and despite being a bit messy the more you do it the better you get at it. The result is well worth the effort as it has much more delicate texture and is more flavoursome than shop bought tofu. We have it raw with tomato and basil to make a lovely fresh salad.

How To Make Your Own Tofu

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. Here is how to make your own tofu in 10 steps.

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
  • 500g Soy beans
  • 35g Nigari

Make Your Own Tofu by Tofuture

Instructions:

  1. 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.

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

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

4. 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.

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

Make Your Own Tofu by Tofuture

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

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

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

9. 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.

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

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

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!

2 Replies to “Make Your Own Tofu”

  1. Thank you for explaining the process.
    I usually strain the milk before cooking, so my okara is raw. Does it make a difference in the outcome to cook the okara with the milk before straining?

    I noticed you say to throw away the soy milk whey. Soy whey is actually rich in polysaccharides, proteins and antioxidants. It would be a shame to discard it. Fermented soy whey is used in Vietnam to curd tofu, and it can be used in baking. There are certainly many other uses I am not aware of. You should definitely investigate this matter further 🙂

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