How To Make Tofu 豆腐 : A Step By Step Guide

Soaking and Preparing the Soybeans

1. Rinsing 2 cup of soybeans thoroughly under running water.
2. Place the beans in a large bowl and cover with them with 6 cups of water.
3. Allow the beans to soak overnight or for at least 8 hours in summer, 15 hours in spring/autumn, 20 hours in winter.

Making Soy Milk

1. Transfer the soaked soybeans with the soaking water to a blender or food processor.
2. Blend them until a smooth paste-like consistency is achieved.
3. Transfer the blended soybean paste to a large pot filled with 5 cups of boiling water.
4. Cook over medium heat while stirring frequently. *2
5. Reduce the heat to low when the foam rises up and simmer for about a further 10 minutes. *3
6. Using cheesecloth or muslin cloth, strain out any remaining solids from the cooked mixture.
7. Squeeze gently to extract as much liquid—this liquid obtained now is known as soy milk. *4

Making Tofu

1. Transfer the freshly strained soy milk back into a clean cooking pot. Heat it until it reaches around 75°C (167°F) to 80°C (176°F).
2. Dissolve the coagulant Nigari (or your chosen coagulant) in a small amount of water (50ml) and gently stir into the soy milk, ensuring even distribution.
3. Allow it to sit with the lid on undisturbed for about 15 minutes letting the curds form.

Pressing Tofu

1. Line a tofu mold with a cheesecloth or muslin cloth and ladle the curds into the mold carefully, allowing excess liquid (whey) to drain away.
2. Once all curds are transferred to the mold, fold over the lining cloth inward and put a lid on and about 400g of weight for about 15 minutes. 
3. After 15 minutes, remove the tofu wrapped in the cheesecloth or muslin cloth and transfer it into a large mixing bowl with cold water.
4. Unwrap the cheesecloth gently and leave the tofu in the cold water for another 30 minutes in order to remove the astringent or raw flavour.