Making Tofu from Scratch with Fresh Soybeans | From Scratch

coagulant

🥗Healthier: magnesium chloride

💰Cheaper: calcium sulfate

Calcium sulfate is often more accessible and affordable.

Submerge 2 cups of dried soybeans in water and let them soak overnight.

Once soaked, the beans will plump up to nearly triple their original size and turn a brighter yellow.

Add 4 cups (946 mL) of water to a blender, then add 2 cups (310 grams) of soaked soybeans.

Blend on high until a smooth puree forms, about a minute.

Pour the soybean puree mixture into a medium saucepan and slowly bring it up to a slight simmer, letting it run for 10-15 minutes to develop flavor.

Skim most of the foam from the top of the mixture at the beginning to clean things up and make the milk strain easier.

Bring the mixture to a boil, then back it down to a simmer and cook for 10 minutes, stirring lightly to prevent scorching.

Set up a fine mesh strainer over a bowl and line it with cheesecloth to strain the tofu mash.

Pour the barely steaming soybean mixture into the strainer and let it drip into the bowl for 10-15 minutes.

After some time, use your hands to squeeze out any remaining liquid from the mash, which is called okara.

Wrap the okara and pop it in the fridge for later use.

Dilute 1 tablespoon of nigari in 2 tablespoons of water and set it aside.

Bring the soy milk back to a medium-low heat until it reaches 170°F (76°C).

Add half of the nigari mixture to the warmed soy milk, cover with a lid, and wait 5 minutes.

After 5 minutes, add the remaining nigari mixture, cover, and let it sit for another 5 minutes.

Check that the soy milk has a jiggle and looks like a broken sauce, indicating the nigari has done its job.

Set a cooling rack in a sheet tray to catch excess water as it drains.

Line a mold (a plastic one or a repurposed container) with a couple layers of cheesecloth and place it on the wire rack.

Carefully pour the separated soy milk into the mold, wrap it up in cheesecloth, and place a lid on it.

Weigh it down with canned goods or a bottle to determine the texture of the tofu; press for 30-40 minutes for medium firm tofu.

After pressing, remove the tofu in its cloth from the mold and place it into a bowl of cold water for at least 30 minutes to help it keep its shape.

Store the tofu submerged in water in the fridge, where it should be good for 5-6 days.

Cooking Techniques

Equipment Needed

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