How to make tofu from scratch

Instructions

1. Place the dried soybeans in a large bowl and cover them with about 4 cups of water. Let the soybeans soak for at least 8 hours or overnight.

2. Drain the soaked soybeans and rinse them thoroughly. In a blender or food processor, blend the soaked soybeans with 4-6 cups of water until you get a smooth, creamy mixture.

3.  Line a large pot with cheesecloth, allowing extra cloth to hang over the edges. Pour the blended soybean mixture into the lined pot. Gather the corners of the cheesecloth and twist them together to form a bundle. Squeeze the bundle tightly to extract as much soy milk as possible. The remaining pulp is called okara, which can be used in various recipes.

4. Transfer the soy milk to a large pot and heat it over medium heat. Stir the soy milk frequently to prevent it from sticking to the bottom of the pot and scorching. Heat the soy milk until it reaches about 180°F (82°C) on a kitchen thermometer. This helps to deactivate enzymes that can affect the texture and flavour of the tofu.

5. While the soy milk is heating, prepare your coagulant solution. If using nigari, dissolve it in 1/2 cup of warm water. If using lemon juice or vinegar, simply measure it out. Once the soy milk reaches the desired temperature, remove it from the heat and stir in your chosen coagulant solution gently and thoroughly. Stir in a slow, circular motion to distribute the coagulant evenly.

6. Cover the pot and let it sit undisturbed for about 15-20 minutes to allow the tofu to set. During this time, the curds will form and separate from the whey.

7.  Line a tofu mold or another container with cheesecloth. Carefully ladle or pour the curds into the lined mold. Fold the excess cheesecloth over the top of the curds.Place a weight (such as a heavy plate or cans) on top of the tofu to press out excess liquid. Let the tofu press for at least 30 minutes to 1 hour, depending on desired firmness.

8.  Once pressed, carefully remove the tofu from the mold and transfer it to a container filled with fresh, cold water. Refrigerate the tofu for at least 1 hour before using. Change the water every day or two if you plan to store the tofu for more than a day.