Making Your Own Tofu
Making your own tofu might seem daunting, but it's actually a simple, cost-effective, and genuinely fun process that not only provides culinary pleasure but also ensures a product free from preservatives and additives.
Equipment
- A large saucepan
- A kitchen thermometer
- Cheese cloth or a muslin cloth
- A tofu press OR a mold, a small strainer, and a weight
Ingredients
- 1 1 liter of soy milk (with a minimum of 7.5% soy content, unsweetened)
- 4 g of nigari (about one teaspoon)
Instructions
- Heat the soy milk: Pour the soy milk into the large saucepan and gently heat it to about 75°C (167°F), stirring occasionally to prevent it from sticking to the bottom of the pan.
- Dissolve the nigari: While the soy milk is heating, dissolve the nigari in about 60 ml (1/4 cup) of hot water. Make sure it is completely dissolved.
- Coagulate the soy milk: Once the soy milk has reached the desired temperature, remove the pan from the heat. Slowly pour the nigari mixture into the soy milk while gently stirring with a wooden spatula. Do this in a circular motion to evenly distribute the nigari.
- Let it rest: Allow the mixture to rest for 10 to 15 minutes. During this time, the soy milk will begin to coagulate and form curds.
- Prepare the mold: While the mixture is resting, prepare your tofu mold by lining it with cheese cloth or a muslin cloth. Place it over a container to catch the liquid.
- Mold the tofu: After resting, gently pour the coagulated mixture into the prepared mold. Fold the cloth over the curds to cover them.
- Press the tofu: Place a weight on the tofu to press out the excess liquid. Leave it under the weight for at least 20 minutes for a softer tofu, or longer for a firmer tofu.
- Unmold and store: Once the tofu is pressed to your satisfaction, gently unmold it. The tofu can be consumed immediately or stored in a container filled with fresh water in the refrigerator to keep it fresh.
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite
A recipe proposed by Maison Marmite