Як приготувати тофу - сир без молока

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.

Rinse 400 g of soybeans and soak them in 1 liter of water for 8 to 12 hours.

After soaking, the volume of soybeans will increase significantly. Blend the soybeans using a blender or meat grinder, adding water from the remaining 3 liters gradually until you have a smooth mixture.

Once blended, strain the mixture through a cloth to separate the soy milk from the okara (soy pulp).

Add the remaining 1 liter of water to the okara, mix well, and strain again to extract more soy milk.

Heat the soy milk in a pot over medium heat until it reaches 85-90°C, stirring occasionally.

Prepare the coagulant by dissolving 6 g of citric acid in 200 ml of water.

Once the soy milk reaches the desired temperature, slowly add the coagulant around the edges of the pot and let it sit for 10-15 minutes without stirring too much.

After 10-15 minutes, the whey should become clear. If it doesn't, add a bit more dissolved coagulant gradually.

Transfer the curds into a mold lined with cloth, pressing gently to remove excess whey. You can use a weight to press it down.

Let the tofu sit in the mold for 2-3 hours to firm up, optionally flipping it halfway through for even pressing.

After pressing, remove the tofu from the mold and store it in a container in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens