How To Make Tofu | Awara From Scratch

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 4 cups of soybeans in water overnight.

Drain and rinse the soaked soybeans.

Blend the soybeans with fresh water until smooth.

Strain the mixture through a cheesecloth to extract soy milk.

Heat the soy milk in a pot over medium heat until steaming.

Dissolve 1 tablespoon of coagulant in a small amount of warm water.

Add the coagulant to the hot soy milk and stir gently.

Let the mixture sit for 10-15 minutes to curdle.

Line a tofu mold with cheesecloth and pour in the curds.

Press the curds to remove excess liquid and shape the tofu.

Unwrap the tofu and place it in cold water to firm up.

Slice the tofu as desired for cooking or serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens