HOMEMADE FIRM TOFU!! SO EASY!!

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Silken tofu is less expensive but has a different texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are often cheaper and gluten-free.

Heat the soy milk: Pour the soy milk into a saucepan and bring to a low pre-boil, ensuring it doesn’t boil over. Heat for 5 minutes, then remove from the heat and let it cool to 80°C-90°C. If you don’t have a thermometer, let the milk sit for 1 minute off the heat; it should be approximately 80°C-90°C. Remove any skin that forms on top.

Prepare the lemon juice: Juice the lemon and strain it into a bowl to remove any seeds.

Curdle the soy milk: Add the lemon juice to the hot soy milk, a little at a time, using a ladle. Stir well after each addition and allow the lemon juice to curdle the milk thoroughly. Continue stirring until the soy milk separates into transparent soy whey and thicker white soy protein.

Strain the curdled mixture: Place a large piece of cheesecloth over a large mesh strainer set over a large bowl. Pour the curdled milk slowly into the cheesecloth.

Drain excess liquid: Gently squeeze the cheesecloth to remove excess liquid, leaving just the tofu.

Shape and press the tofu: Wrap the tofu in the cheesecloth and place it in a square container with drainage holes. Place some weight on top to help the tofu drain further, then refrigerate.

Final stages: After 1 hour of being pressed, you will have silken tofu. After 3-4 hours, the tofu will become firmer.

Rinse before use: Soak the tofu in clean, cold water before eating to remove any bitterness. Use it in all your favourite tofu dishes. Enjoy!

Cooking Techniques

Equipment Needed

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Allergens