HOW TO MAKE TOFU ( using vinegar )

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 1 kg of soybeans in fresh water overnight.

Drain and rinse the soaked soybeans.

Blend the soybeans with fresh water (1 cup soybeans to 2 cups water) until smooth.

Heat the soy milk in a pot until almost boiling, then remove from heat and let rest for a few minutes.

Dilute vinegar in some water and add it to the soy milk as a coagulant, adjusting the amount based on the quantity of soybeans used.

Let the mixture sit for 10-15 minutes to curdle.

Line a tofu mold with a thin cloth and pour in the curds.

Press the curds to remove excess liquid and shape the tofu.

Unwrap the tofu and place it in cold water to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens