Homemade Tofu
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
6
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Calories
150 kcal
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Cuisine
Chinese
Homemade Tofu
Description
This Homemade Tofu recipe begins with soaking soybeans overnight until soft, then blending them with water to create a smooth soy milk mixture. The milk is carefully strained through gauze to remove pulp, ensuring a smooth base. The extracted soy milk is gently boiled, requiring vigilant stirring and bubble removal to prevent burning and allow safe cooking through to reduce enzyme inhibitors.
After heating, the soy milk is cooled slightly to 80-90°C before an acid solution made from rice vinegar or lemon juice diluted with water is stirred in gently. This coagulates the proteins, forming curds. The mixture is then carefully handled to retain moisture and a soft consistency typical of fresh tofu. The result is a mildly flavored, silky tofu suitable for various cooking applications, from soups to stir-fries.
The recipe yields roughly 900 grams of tofu. Attention to temperature during coagulation ensures proper curd formation without overprocessing. This method provides a natural alternative to store-bought tofu and can be adjusted for firmer or softer textures by varying the acid amount or pressing time.
Ingredients
- 3 cups soybeans clean and pre-soaked with water until soft
- 5 L water , for blending the soy beans and washing the pulp
- 3 tbsp. rice vinegar , or juice from 3 lemons
- 1 cup water
Instructions
- Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth. I blend the soy beans by three batches, each time with 1L water for blending and another 500 to 700ml to wash the pulp.
- Place a gauze on a strainer and then strain the soy milk. When the pulp is almost dry, add more water and wash the pulp. Squeeze the gauze bag forcefully to make sure all the liquid is squeezed.
- Bring the soy milk to a boil. Watch carefully since it overflows easily. Stir from time to time to avoid a burnt bottom(recommend simmer for 15 minutes for the consideration of trypsin inhibitor). Skin off the bubbles on the surface. Remove from heat and rest for 2 to 3 minutes until the temperature drops around 80 degree C to 90 degree C. Stir from time to time during the heating to avoid sticky bottom.
- Whisk 3 tablespoons of rice vinegar or 3 lemon juice with 1 cup of water.
- Use a small spoon and gently stir the acid mixture in. You can watch the video for the details until all of the tofu protein is firmed (the liquid above becomes clear). You don’t need to use all of the vinegar mixture. Once the liquid is clear, stop the step.
- Transfer to a shaping tool, you can use a rectangle strainer. Press with a weight. Set aside for 15 minutes for softer version or 30 minutes for firm version.
- After the processing, I recommend soak the tofu in cold water for at least half an hour so the texture can be more intense and by the way, possible to remove the extra sour or bitterness caused by the coagulants.
Notes
- This recipe typically yields about 900 grams of fresh tofu.
- Careful temperature control during coagulation helps achieve the desired tofu texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 248mg | 10% |
| Potassium | 443mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 113mg | 11% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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