How to Make TOFU Recipe & Taste Test | Emmy's First Time

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 300 grams of dried soybeans in water for 24 hours.

Prepare a vinegar solution with 2 tablespoons of rice wine vinegar and soak the tofu press in it for 24 hours.

Puree the soaked soybeans with a little soaking liquid to create a fine paste.

Boil 7.5 cups of water in a large stockpot.

Slowly add the soybean mixture to the boiling water while stirring to prevent sticking.

Allow the mixture to come to a boil, then turn off the heat and let it cool until boiling stops.

Reheat the mixture and let it simmer for 7-8 minutes.

Strain the mixture through a cloth bag lined colander to collect the soy milk, separating the solids (okara).

Dissolve nigari in 50 milliliters of hot water and let it sit for 15 minutes while the curds form.

Press the curds into a tofu mold lined with fabric, using a weight of about 1 kilogram to press out excess liquid for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens