How to Make Homemade Tofu

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By mamabear03
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Tofu comes from soy beans and high in protein

You can eat homemade tofu warm or chilled. Freshly made tofu tastes delicious with your favorite toppings or simply plain. I prefer tofu in my salads for the additional protein or lightly sauteed in sesame oil with broccoli.

Difficulty: Moderate

Instructions

Things You'll Need:

2 liter plain soy milk
2 tsp. calcium sulphate
Instead of calcium sulphate, you can use 1 tsp. nigari.
Cheese cloth
Tofu mold
Heavy object
Cooking thermometer

Step 1

bring soy to a boil and let cool

Boil the soy milk for approximately 5 minutes and let cool to 70-80C. If you are using an automatic soy milk maker, just cool the soy milk down, do not re-boil.
Step 2

pour coagulant slowly and stir

Dissolve 2 tsp. calcium sulphate into 1 C. of warm water. More coagulant produces harder tofu. Pour the water/coagulant slowly into the soy milk and gently stir. Let the soy milk stand for 15 to 20 min. Add more water/coagulant to the cooling soy milk if it is not hardening completely.
Step 3

Purchase a tofu mold onlne

Once all soy milk has separated into small white curds of tofu and a remaining darker liquid, pour mixture into a tofu mold lined with cheesecloth over the sink. Then, place a small weight on the lid of the container to compress the mixture and let sit for at least 20 minutes.
Step 4

Tofu added to your diet is a geat meat substitute

After 30 minutes of hardening, Empty the block into a tub of cold water and allow to sit for another hour. Store the tofu in the refrigerator and change the soaking water daily or eat immediately

Comments

boatst said

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on 4/20/2009 Very good article on making tofu. Good information

fenominon said

on 3/30/2009 It has been many years since I have made tofu. Thanks for the update on the process. I recall starting with soy beans and making the milk first. In those days soy milk was not so readily available