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How to make tofu / How to make firm tofu

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Kalyani Mahagedara
Kalyani Mahagedara
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Recipe Information

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Video-Specific Recipe

Tofu

Cultural Context

Tofu, originating from China, has been a staple in Japanese cuisine for centuries, often celebrated for its versatility and health benefits. Traditionally, it is used in dishes like miso soup and agedashi tofu, reflecting the Japanese philosophy of utilizing simple, natural ingredients. Today, tofu has gained global popularity, appearing in various cuisines and dietary preferences, especially in vegetarian and vegan cooking.

JapaneseJPmain
30 min
easy
4 servings
Servings4
2 cup soya beans
3 lemon
1/4 water

coagulant

๐Ÿฅ—Healthier: lemon juice

๐Ÿ’ฐCheaper: vinegar

Lemon juice and vinegar can be used as natural coagulants for making tofu.

soy sauce

๐Ÿฅ—Healthier: tamari

๐Ÿ’ฐCheaper: coconut aminos

Tamari is gluten-free while coconut aminos offers a lower sodium alternative.

sesame oil

๐Ÿฅ—Healthier: olive oil

๐Ÿ’ฐCheaper: canola oil

Olive oil provides a healthier fat option while canola oil is more budget-friendly.

ginger

๐Ÿฅ—Healthier: turmeric

๐Ÿ’ฐCheaper: ground ginger

Turmeric adds health benefits and color, while ground ginger is often more affordable.

1

Soak soya beans in water overnight.

2

Drain and rinse the soaked soya beans.

3

Blend soya beans with 1/4 water until smooth.

4

Strain the mixture through a cheesecloth to extract soy milk.

5

Heat the soy milk up to 160-170F and turn off the cooker.

6

Add lemon juice to the hot soy milk and let it sit for 5-10 minutes.

Cooking Techniques

blendingstrainingcurdlingpressing

Equipment Needed

blendercookercheeseclothstrainer

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegangluten-free

Allergens

soy

Also Known As

Bean CurdDoufu
Local Name: ่ฑ†่…

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