How to Make Tofu

Tofu is versatile ingredient which takes on the flavors of whatever it's cooked with. It represents an easy, inexpensive way to add protein to your diet. You can buy tofu at nearly any grocery store, but you also can make it at home by following these steps.

Things You'll Need

• Blender
• Calcium sulfate
• Colander
• Bowl or other container
• Wooden spoon or other stirring device
• Cheesecloth
• Whole soybeans
• Pot
• Tofu mold

Instructions

Prepare the Soybeans

1. Clean 2 1/3 cups whole soybeans under running water. Remove debris or damaged soybeans.

2. Soak the soybeans overnight in a bowl or other container in approximately 8 cups of water.

3. Drain and rinse the soybeans in a colander.

Make the Tofu

1. Grind the soybeans with 12 1/2 cups water in a blender until it makes a slurry. This can be done in batches if the blender doesn't hold it all.

2. Pour the slurry into a pot on the stove.

3. Bring the pot to a boil, stirring constantly.

4. Once the slurry is boiling, turn it down to simmer for 15 to 20 minutes. Keep stirring.

5. Filter the slurry through a cheesecloth or linen towel, saving the liquid in a bowl. Discard the ground up soybeans.

Cook the Tofu

1. Return the slurry to the pot and put it on low heat.

2. Combine 2 tbsp. calcium sulfate with 1/2 cup water to make a coagulant solution.

3. Add the coagulant to the slurry and stir.

4. Put a lid on the pot and let it sit for 10 minutes.

5. Check to see if the tofu has coagulated. There should be chunks of tofu curd. If not, you can add more coagulant.

6. Strain the tofu, using a colander lined with cheesecloth or towel. Use the cheesecloth or towel to squeeze out excess water.

Press the Tofu

1. Put the strained tofu in a tofu mold lined with cheesecloth.

2. Fold the cheesecloth over the tofu and place the lid on it.

3. Put a weight such as a can of food on the lid.

4. Let the tofu sit in the mold for 20 or 30 minutes.

5. Remove the tofu from the mold. It's now ready to use.

Tips & Warnings

• Tofu is traditionally coagulated with calcium sulfate or magnesium chloride, called nigari in Japan. This recipe uses calcium sulfate, which you can buy online and at many grocery stores. You must use a coagulant or the tofu won't solidify.

• If you don't have a tofu mold, use a box with some holes in it, which will allow water to drain. You could make a mold with the bottom of a milk carton with holes cut into it.

• You can skip the mold entirely if you don't mind whether your tofu assumes a spiffy square shape. You can wrap the finished tofu in a towel and press out the water.

• The longer you leave the tofu under the weight, and the heavier the weight, the firmer the tofu will be.

• Store the tofu submerged in a container full of water in the refrigerator.