Homemade Tofu in an Hour Using Tiger Soybeans Soy Milk!
Prep Time: 1 hours
Cook Time: n/a
Yield: 8 Servings
94 Calories, 6 grams fat, 0.9 grams Saturated Fat, 3.3 grams Polyunsaturated Fat, 1.3 grams Monounsaturated Fat, 2.3 grams Carbohydrates, 0.4 grams Dietary Fiber, 10 grams Protein, 150mg Potassium, 9mg Sodium, and 0mg Cholesterol
- 4c Tiger Soybeans Soy Milk
- 1/2c Water
a Coagulant, choose one of the following:
- 1 tsp. liquid nigari
- 1 1/4 tsp. granular or powdered nigari
- 1 tsp. Epsom salts (magnesium sulfate)
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. apple cider vinegar
- Large Stove Pot
- Tofu Press or Small Colander with clean tightly woven cotton cloth
- Slotted Spoon or Skimmer
- Large Bowl
- Measure coagulant into a dry cup. Add 1/2 cup water to coagulant and stir until dissolved. Set aside.
- Pour soy milk into a pot and bring to a boil over high heat, stirring from time to time (so that the milk doesn’t burn).
- Reduce heat and simmer soy milk for 3 minutes.
- Remove the pot from heat. Add half of the coagulant mixture to the soy milk, stirring with a spatula in a whirlpool pattern. After stirring vigorously 5 or 6 times, bring spoon to a halt upright in the soy milk and wait until all turbulence ceases. Then add the remaining coagulant mixture, and this time stir gently in a figure eight pattern. When you notice that the soy milk is beginning to coagulate, cover the pot and let it sit for 15 minutes.
- Line a small colander with a clean tightly woven cotton cloth and set the colander over a bowl that can support it, or in the kitchen sink.
- Using either a skimmer or a slotted spoon, scoop out the curds (the curds are the solid bits and the liquid is the whey) and transfer them into the cloth-lined colander (or tofu press if you’re using one).
- Fold the cloth over the top of the coagulated soy milk, and place a weight of about 1 1/2 pounds on top. Use a plate and place it between the tofu and the weight, so that the weight is evenly distributed and creates a better shaped tofu. Set the bag of weights on top and press down firmly until the liquid draining from the bottom has slowed to a few drops, about 2 minutes.
- Let the tofu set up for about 15 to 20 minutes.
- Once the tofu has firmed up as desired, place a large bowl in the sink and fill it with cold water. Remove the weight from the tofu, unfold the cloth, and gently transfer the tofu into the bowl of cold water. Gently run cold water from the tap into the bowl for 15 minutes, without letting the water hit the tofu directly.
- Serve the tofu immediately or store it in fresh cold water in the refrigerator.
Recommend to use immediately or within 3 days of making. Place it in fresh, cold water in refrigerator for up to three days to preserve.