Many say that tofu was accidentally discovered by a Chinese cook more than 2,000 years ago when he mistakenly mixed a batch of fresh soy milk with nigari, a coagulant that remains when salt is extracted from seawater.
Tofu is an excellent food from a nutritional perspective. A great source of protein and other nutrients, it is very versatile and can be found in several textures (soft, solid, etc.) and consumed in many different ways.
Although tofu is easily found is stores, there is no better and easier way than to make it at home. With the right tools, you can have a fresh homemade tofu with the texture that you want. Here’s how to go about it.
Time: 20 minutes | Yield: approx. 350g piece of tofu
- 2 cups of dry soya beans
- 15 cups of water
- 1 coagulant (among these 4 options)
- 1½ tbsp. of flaked magnesium chloride dissolved in ½ cup of water.
- or ½ cup of lemon juice
- or 4 tbsp. cider vinegar in ½ cup of water
- or 1 tbsp. of Epsom salt dissolved in ½ cup of water.
This set includes 2 containers (one is slotted) and 2 lids (one is also slotted).
The slotted container is used with a cotton bag to pour in the tofu. The other container (without the slots) is used to press the tofu.
- Soak 2 cups of dried soy beans (organic if possible) for 12 to 24 hours in a lot of water. The beans will swell up to 2.5 times their original size (once soaked, 2 cups of dried beans yield around five cups).
- In a blender, pour in 1 cup of soaked beans with 3 cups of hot (not boiling) water and mix well.
- Pour in the big cotton bag to eliminate the pulp called okra. Repeat with the rest of the beans.
- Pour the soy milk in a large pot and bring to a boil. To avoid milk from overflowing, skim it or let it rest until the foam disappears, this way the milk won’t swell. Stir often to prevent the milk from sticking in the bottom of the pot.
- While the milk is being heated, prepare the coagulant. When the milk has been brought to a boil, stir in the coagulant. Remove from heat and let it rest for 5 to 8 minutes.
- Place the cotton bag in the slotted container, which should be placed in the kitchen sink. The container has small legs to enable the tofu to drain.
- Pour the tofu paste in the small cotton bag.
- Close the bag and put the other container on top. Put a weight on top of around 1 kg.
- The pressing period takes from 1 to 3 hours, depending on the desired firmness.
- Turn out the tofu in cold water and keep it in water and in the fridge. Change the water every day to keep it longer.
Recipe by Passion-Santé