How To Make Tofu

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 soy beans overnight in cold water; make sure to change the water a few times.

Puree the soy beans in a blender or food processor. Adding 1 cup of beans and three cups of water for each batch, run each batch in the blender for a couple minutes.

Place the coarse soybean mixture into a pot and heat to a slow simmer for about 10 minutes.

Place a colander and cover with a kitchen towel into a large pot or bowl.

Pour the hot soybean milk into the towel to strain the soybean milk. You may need to force the soymilk through the towel once the milk has cooled.

Stirring frequently, heat the strained soymilk to 180°F and remove from the heat source.

Dissolve the magnesium chloride into ¼ cup of water before adding to the heated soymilk.

Pour the mixture into the heated soymilk a little at a time.

Line a colander with cheese cloth to strain the tofu; you may need to add some weights to extract all the liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens