Homemade Tofu Recipe | 3 Delicious Flavors | How to Make Tofu from Scratch

nigari

🥗Healthier: calcium sulfate

💰Cheaper: epsom salt

Calcium sulfate is a common coagulant for tofu.

soybeans

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and still provide protein.

Soak soybeans in water for 8 hours or overnight.

Drain and rinse the soaked soybeans.

Blend the soybeans with fresh water until smooth and creamy.

Strain the blended mixture through a cheesecloth into a large pot to extract soy milk.

Heat the soy milk over medium heat until it reaches a gentle boil, stirring occasionally.

Dissolve nigari in a small amount of warm water.

Remove the soy milk from heat and stir in the nigari solution gently.

Let the mixture sit for 15-20 minutes to allow curds to form.

Line a tofu mold or a small container with cheesecloth.

Spoon the curds into the mold, pressing down to remove excess liquid.

Fold the cheesecloth over the top of the curds and place a weight on top to press the tofu.

Let the tofu sit for 30 minutes to firm up.

Unwrap the tofu and cut into desired shapes.

Store the tofu in water in the refrigerator, changing the water daily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens