Making Tofu At Home Is Easier Than You Thought | Quarantine Cooking

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 2 cups of soybeans in water overnight at room temperature, ensuring they are fully submerged.

Drain and rinse the soaked soybeans.

Blend the soaked soybeans with 4 cups of room temperature water until very smooth.

Strain the blended mixture through cheesecloth to extract fresh soy milk, double straining for a smoother consistency.

In a large pot, heat the soy milk gently for about 3-4 minutes until it reaches around 165°F, avoiding boiling.

Prepare the coagulant by dissolving 1 tablespoon of Nagari in 2 tablespoons of hot water.

Slowly add the coagulant to the hot soy milk while gently stirring, then cover the pot and let it sit for about 10 minutes to curdle.

Line a tofu mold with cheesecloth and pour in the curds, pressing down to remove excess liquid.

Place a weight on top of the curds to firm up the tofu; let it press for about 10 minutes for a firm block.

Remove the tofu from the mold and submerge it in cold water for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens