How to Make Tofu

How to make your own tofu, simply, at home.

Course Ingredients

Cuisine International

Diet Vegan, Vegetarian

Keyword homemade tofu

Prep Time 2

Cook Time 15

Soaking Time 8

Total Time 10 15

Servings

Calories 415kcal

350 g dried soya beans, washed
3 litres cold water
2 teaspoons nigari dissolved in 3 tablespoons of water (you can use lemon juice or epsom salts as an alternative)

Soak the beans overnight in 2 litres of the water
Do NOT drain the soaking liquid off the beans, add the extra litre of water the following day
Blitz the beans and the water in batches in a blender (this gets very splashy so don’t over fill your jug or bowl) you can use a food processor if you don't have a high speed blender, use the blade attachment)
Pour the frothy beany liquid into a very large pan (I use my preserving pan)
Bring the liquid to the boil, stirring occasionally so it doesn’t stick to the bottom
Reduce the heat and simmer for 15 minutes
Pour the mixture though a colander lined with a large piece of muslin
Allow the bean pulp (okara) to cool and then squeeze as much of the liquid out as you can.
Pour the resulting milk into a clean pan and heat it until just below boiling point. Remove from heat.
Stir the mixture briskly until you have a mini whirlpool and pour the nigari in
Cover and leave for 5 minutes or so while the curds form
Line a large sieve with fresh muslin and place it over a bowl and gently pour the curds into the muslin
Fold the muslin over the curds (still in the sieve) and place a heavy weight on top (I use a plate with a couple of tins on top)
Leave for an hour or so to press out as much whey as possible

This recipe makes about 125 -150g tofu, simply increase quantities if you want to make a bigger batch.