How To Make Tofu | Homemade Tofu Recipe | Soya Paneer | Vegan Recipes | Basic Cooking | Ruchi

nigari

💰Cheaper: epsom salt

Epsom salt can be used as a coagulant in a pinch.

Soak 250 grams of soybeans for 8-10 hours and rinse them 2-3 times.

Drain the soaked soybeans.

Add 250 grams of soybeans and 1750 ml of water into a blender, adding a cup and a half of water to start, and blend into a smooth paste.

Strain the blended mixture through a muslin cloth or cheesecloth in a strainer, adding more water if needed to help extract the soy milk.

Squeeze out all the soy milk from the cloth, leaving behind the dry pulp.

Boil the extracted soy milk in a pot for at least 15 minutes, stirring continuously and removing any froth that forms on the surface.

After 15 minutes, reduce the flame and let it boil for another 6-7 minutes before turning off the flame.

Add lemon juice to the hot soy milk and mix lightly without stirring vigorously. Cover and let it sit for 5 minutes to curdle.

Check after 5 minutes; if not curdled completely, add more lemon juice as needed.

Strain the curdled tofu through a strainer lined with muslin cloth, rinsing it with room temperature water to remove any lemon flavor.

Squeeze out some water from the tofu, being careful not to make it too dry.

Shape the tofu by placing it in a napkin on a plate, folding the napkin to form a rectangle, and pressing down with another plate and weight for 10 minutes.

After 10 minutes, carefully remove the napkin and flip the tofu onto another plate.

Refrigerate the tofu for 30 minutes to firm it up before cutting.

Cooking Techniques

Equipment Needed

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Dietary

Allergens