Homemade Tofu
Homemade natural tofu recipe.
Equipment
- High-speed blender or a food processor
- Cheesecloth
- Large pot to cook the milk
- Large bowl
- Nut milk bag
- Tofu mold or bamboo steamer
- Slotted spoon
Ingredients
- 500 gr Soybeans Soaked overnight
- 1500 ml Water
- 4 Tbsp. Fresh lemon juice from a whole lemon
Instructions
- Soak the soybeans inside a bowl with water overnight.
- The next day, blend a small quantity of soybeans in a blender each time. Add enough water to cover them over. Blend well until smooth for about 2 minutes.
- Transfer the batter formed through a nut milk bag over a large bowl and squeeze all the milk well.
- Transfer all remaining soy pulp to another bowl and save for other recipes.
- Repeat the process of blending the soybeans in water and then squeezing the milk through the nut milk bag for the remaining soybeans.
- Remove all the foam formed with a large spoon. Even during cooking, the milk will form foam.
- Transfer the strained milk to a cooking pot. Remove the foam and close again with a lid. Cook for 15 minutes over medium heat. Make sure it's simmering and watch over the milk so it won't boil otherwise all the milk will spill.
- Turn off the heat, add the lemon juice, cover with a lid and let it sit for 20 minutes. After a few minutes, the tofu solids will begin to form.
- Place the cheesecloth over a bamboo steamer to strain.
- Using a slotted spoon, transfer all the tofu solids into the cheesecloth. Cover the top of tofu in another cheesecloth.
- Place a heavy vessel over the tofu to filter it well from the liquids.
- After about two hours, a large piece of tofu will be obtained. Cut it into pieces of the desired size and store it in a box along with water for up to a week.