Tofu is a popular plant-based protein that is widely used in many cuisines around the world. It is made from soybeans, and is a great alternative to meat or dairy products for those who follow a vegetarian or vegan diet. Making tofu from scratch is not only cost-effective, but it also allows you to control the ingredients and ensure that your tofu is fresh and free from any additives or preservatives. In this recipe, we'll show you how to make tofu from scratch using simple ingredients and minimal equipment.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Ingredients:
- 2 cups of soybeans
- 8 cups of water
- 3 teaspoons of Nigari (Magnesium Chloride)
Equipment:
- Blender
- Cheesecloth or muslin cloth
- Tofu press or heavy object
- Large pot
Instructions:
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Soak the soybeans overnight in water. Make sure to use enough water to cover the beans by at least 2 inches.
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Drain the water from the soaked soybeans and rinse them well.
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Place the soybeans in a blender with 8 cups of water and blend until smooth.
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Pour the soybean mixture into a large pot and heat over medium heat, stirring constantly to prevent sticking.
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Once the mixture reaches a temperature of 180°F, remove it from the heat and let it cool for 5 minutes.
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In a separate bowl, mix the Nigari with 1/2 cup of water until it is dissolved.
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Pour the Nigari mixture into the soybean mixture and stir gently for 10-15 seconds.
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Cover the pot with a lid and let it sit undisturbed for 10-15 minutes.
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After 10-15 minutes, the mixture should have coagulated into a solid mass.
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Line a tofu press or a colander with cheesecloth or muslin cloth and gently ladle the coagulated mixture into it.
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Fold the cloth over the tofu and press it down with a heavy object or tofu press.
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Let the tofu press for at least 30 minutes, or until all the excess liquid has been drained.
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Once the tofu is pressed, remove it from the press and slice it into desired shapes and sizes.
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Serve the tofu as desired, whether it be fried, grilled, or added to soups and stews.
Making tofu from scratch may seem intimidating at first, but with a little patience and practice, it can become a regular part of your cooking routine. Not only is homemade tofu fresh and delicious, but it also allows you to control the ingredients and ensure that your tofu is free from any additives or preservatives. So go ahead and give this recipe a try – your taste buds (and your wallet) will thank you!