How to Make Homemade Tofu: Step-by-Step Guide

Tofu, a protein-rich and low-calorie food, has become a popular ingredient in many cuisines around the world. Preparing it at home is not only possible, but it also allows you to enjoy fresh tofu with exceptional flavor. Below is a step-by-step guide to making homemade tofu easily.

Necessary ingredients

Before starting, make sure you have the following ingredients on hand:

• Soybeans: 2 cups of dry soybeans.
• Water: enough for soaking and cooking.
• Nigari or magnesium chloride: 1/3 cup (this can vary depending on the desired consistency of the tofu). Lemon juice or white vinegar can also be used as a coagulant.
• Salt: optional, to taste.

Step 1: Soak the soybeans

Start by rinsing the soybeans under cold water to remove any impurities. Then, place the beans in a large container and cover them with water. Let them soak for a minimum of 8 hours, or overnight. This will allow the beans to hydrate and soften.

Step 2: Prepare the soy milk

Once the soybeans have been soaked, drain them and place them in a large pot with 6 cups of fresh water. Bring the mixture to a boil, then cook over medium heat for about 10 minutes. After this, use a blender to puree the mixture for 1-2 minutes until you get a smooth paste.

Next, place a cheesecloth or fine strainer over another container and pour the soy mixture through it. Press to extract the soy milk, thus separating the solids (okara) from the liquid. The collected soy milk will be the base for making tofu.

Step 3: Coagulate the soy milk

Heat the soy milk over medium heat, avoiding boiling it. In a separate container, dissolve the nigari (or the coagulant of your choice) in 1/2 cup of hot water. Once the soy milk is hot, remove it from the heat and slowly add the nigari solution while gently stirring. You will see it begin to curdle almost immediately.

Let the mixture rest for about 15 minutes, allowing the tofu to form completely. During this time, you will notice that the whey separates from the curds.

Step 4: Mold the tofu

Prepare a tofu mold using a square container, which you can line with a clean cloth. Pour the curds into the mold, distributing them evenly. Then, cover the top with the cloth and place a weight on top to compact the tofu. Let it rest for 15 to 30 minutes, depending on the texture you desire: less time for soft tofu and more time for a firmer texture.

Step 5: Store or use the tofu

After the tofu has rested and reached the desired consistency, remove it from the mold. Gently rinse it under cold water to remove any residual taste. Homemade tofu can be used immediately in your favorite recipes, or it can also be stored in water in an airtight container in the refrigerator for up to a week.

Making homemade tofu is a rewarding experience that allows you to enjoy a nutritious food made to your liking. If you're interested in exploring topics related to healthy cooking and other recipes, I invite you to read more news of this kind on my blog.