How to make firm tofu (use lemon juice) ｜豆腐做法

coagulant

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice and vinegar can be used as natural coagulants for making tofu.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos offers a lower sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola oil is more budget-friendly.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits and color, while ground ginger is often more affordable.

Soak the soy beans overnight.

Blend the soaked soy beans.

Press out as much of the milk from the blended soy beans.

Strain the soy milk with cheesecloth.

Add 1500 ml of water into the soy milk and cook while stirring. Lower the heat when bubbles rise and simmer for 10 minutes before turning off the heat.

Mix the lemon juice and water, then slowly pour this mixture into the soy milk without stirring too much.

Let the mixture sit for 15 minutes while preparing the tofu mold.

Pour the mixture into the prepared tofu mold and place a weight to press out the water from the tofu.

Wait until the tofu is set for about 1 hour.

Soak the tofu in water and slowly remove the cheesecloth. The tofu is ready to use.

Cut the tofu into desired shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens