Making Tofu from Scratch with Fresh Soybeans
Making tofu at home is a bit like a science experiment that you get to eat at the end - and who doesn't love that? Despite being commonly found in every grocery store, crafting homemade tofu is a culinary adventure that takes you back to its roots. It's surprisingly simple: soy milk, a coagulant, and a bit of patience. Yet the result, a block of fresh, tender tofu, is almost magical.
You see, tofu is a bit of a chameleon. Its true power lies in its versatility. It's this blank canvas, waiting to soak up whatever flavors you throw its way. Sure, it can be unassuming and bland straight out of the press, but that's the point. Like the quiet kid who turns out to be the most interesting person in the room, tofu has depth and complexity that shines when you give it the right opportunity.
Now, you might be thinking, "Adam, why should I go through all this trouble when store-bought tofu is just fine?" And you're not wrong, store-bought tofu is fine. But here's the deal. Making tofu at home is about appreciating the process. It's about crafting something from scratch that most folks wouldn't even consider. Plus, there's something undeniably satisfying about slicing into a block of tofu that you made yourself. So, give it a shot. You might just find that homemade tofu is your new favorite kitchen project. 🤘🏼Adam
Homemade Tofu! (Soybean Loaf)
Ingredients
Instructions
- Start by soaking your soybeans overnight. This will make them plump up and turn a brighter yellow.
- Blend your soaked soybeans with water until a smooth puree forms. Pour this mixture into a medium saucepan.
- Slowly bring the mixture to a simmer, skimming the foam from the top for cleaner milk and easier straining. Let it simmer for about 10-15 minutes.
- Strain the mixture using a cheesecloth over a fine mesh strainer. Squeeze out as much of the liquid as you can. Set the leftover soy mash (also known as Okara) aside for future use.
- You've now made homemade soy milk. Next, prepare your coagulant. For this recipe, we're using Nigari, diluted in water.
- Warm the soy milk to around 170 degrees Fahrenheit (76 degrees Celsius), then introduce the Nigari mixture in two steps, stirring gently after each addition. Allow the soy milk to sit covered for 5 minutes after each addition.
- Your soy milk should now coagulate and resemble a broken sauce. This is good and means your Nigari has done its job.
- Line your tofu mold with a couple of layers of cheesecloth. Pour the coagulated soy milk into the mold, wrap it up in the cheesecloth, and place a weight on top. The weight and duration of pressing will determine the firmness of your tofu.
- After about 30-40 minutes, remove the tofu from the mold and immerse it in a bowl of cold water for at least 30 minutes. This helps it tighten up and retain its shape.
- Your homemade tofu is now ready to use immediately or can be stored submerged in water in the fridge for up to five or six days.
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