How to Make Tofu With a Tofu Maker

Tofu, a staple in Asian and vegetarian diets, is a kind of soybean "cheese" made from curdled soy milk that is compressed in a mold. Made with easily available ingredients, tofu can serve as a meat substitute in recipes or can replace cheeses, such as ricotta cheese in lasagna recipes. Homemade tofu won't last in the refrigerator more than a two or three days, so use it soon after making.

Things You'll Need

• 5 cups plain soy milk
• Large stock pot
• Wooden spoon
• Measuring spoon
• Tofu press or mold
• 2 teaspoons Epsom salt, 4 tablespoons lemon juice or 2 1/4 teaspoons nigari
• Cheesecloth
• Strainer or collander
• Heavy book or cans
• Plastic bag

Instructions

1. Pour 5 cups of plain soy milk into the stock pot, bring to a boil and allow to boil for 5 or 6 minutes. Turn heat off.

2. Mix a coagulant (2 teaspoons Epsom salt, 4 tablespoons lemon juice or 2 1/4 teaspoons nigari) with a cup of water. Pour the diluted mixture into the hot soy milk, stirring slowly. Allow the mixture to sit, off the heat, for 20 minutes. If the soy milk hasn't separated after 20 minutes, mix another cup of water-coagulant and add it to the soy milk.

3. Place a cheesecloth in strainer, and slowly pour the soy milk mixture into the strainer. Gather the ends of the cloth together and wring the excess liquid out of the soy curds.

4. Line a wooden tofu mold--or a plastic container with a 5 or 6 holes punched into it--with cheesecloth and transfer the soy curds to the mold, covering the top with more cheesecloth. Place a heavy book or some cans of food on the top of the cheesecloth to press water out of the tofu. The heavier the weight, the more water gets pressed out. The weight will get damp, so place the book inside a plastic bag to protect it.

5. Let the tofu sit for about half an hour under the weights. Remove it from the mold and rinse it gently under water.

References

• Bryanna Clark Grogan
• Brenda J. Wiley