Easy Homemade Tofu
Growing soybeans for soy milk is great, but once you make the milk, why not try your hand at some easy homemade tofu to become even more self-reliant.
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. Marinating and seasoning tofu can be customized for each individual dish.
Tofu has a low-calorie count and relatively large amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
Tofu in my Household
We are definitely a family of carnivores, but by supplementing new sources of protein we are helping our budget tremendously. Having moved on with a new beau, he comes with a ready-made family of two teenage boys. Their preferences to food lean toward typical teenage tastes, but they are more than willing to try new things. I think a lot of that has to do with the fact that they are realizing that I am a good cook and that I make a lot more homemade food versus pre-packaged. We are slowly adjusting to the differences in our eating habits, but I know that eventually there will be a balance. Tofu is still in the infancy phase in this household, but I know that the more I make with it, the more they will learn to like it.
Taking Soy Milk to the Next Level
Having shown you how I make my own soy milk in this post, you can now use your homemade soy milk to make even more homemade food- tofu.
Regardless of the product or scale of the production, the production of tofu essentially consists of
- the preparation of soymilk
- the coagulation of the soymilk to form curds
- the pressing of the soybean curds to form tofu cakes.
Making Tofu at Home
Of course, you will need to start with your homemade soy milk.
- 2 quarts soy milk
- Choose one of the following:
- 2 tsp Terra Alba aka Gypsum
- 1 tsp. Nigari Flakes or
- 1/2 tsp. Liquid Nigari
- Boil soy milk for 5 minutes.
- Allow to cool to 160-175 degrees F.
- Dissolve the coagulant in a cup of warm water- do not let it set too long!
- Mix the dissolved coagulant mixture into the hot soy milk.
- Gently stir, but do not over mix.
- Allow to sit undisturbed for 15-25 minutes.
- While the mixture st,s small white curds will separate from an amber colored liquid.
- Once complete, transfer resulting curds into a molding container lined with cheesecloth. Fold the fabric over the curds and wight the top to begin pressing out the liquid.
- Allow to mixture to press for 20-30 minutes, or until it holds together.
- Remove from the mold.
If you do not consume your tofu the same day as you make it, store it in a container filled with cold water in the refrigerator and change the soaking water daily until you do consume it.Get started making your own tofu! Find out how here!! Click To Tweet
Tips for Homemade Tofu
The amount of coagulant you use in your tofu will influence the texture of the product. More coagulant will produce firmer tofu, while less will produce a softer final product which gives you the ability to customize the texture based on your family’s personal tastes and preferences.
If you plan to eat your tofu within 24 hours of making it, there is no need to store it in water.
To give your tofu a more fibrous texture, cover in water in a sealable container and freeze. Thaw whenever ready to use.
Get started making your own tofu using this kit containing all the tools you need!
Easy Homemade Tofu