豆腐の作り方/家にいながら学ぶ豆腐づくり/大豆とにがりで作る自家製の豆腐/初心者でも自宅で手軽に出来る豆腐の作り方/How to make Tofu | Home made tofu recipe

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.

Wash the soybeans.

Soak the soybeans in water.

Drain the soaked soybeans.

Crush the soybeans.

Boil the crushed soybeans.

Set up a strainer with a cloth.

Scoop the crushed soybeans into the cloth.

Squeeze the cloth to extract soy milk.

Heat the soy milk.

Prepare the bittern (nigari).

Add the bittern to the soy milk.

Set up the mold box.

Pour the coagulated soy milk into the mold box.

Place a weight on the mold box to press the tofu.

Complete the tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens