Making your own firm tofu at home can be a rewarding process, allowing you to control the ingredients and texture. Here’s a step-by-step guide on how to make firm tofu from soybeans.
Ingredients
• 1 cup dried soybeans
• 4 cups water (for soaking)
• 4 cups water (for blending)
• 1/2 teaspoon magnesium chloride (nigari) or calcium sulfate (gypsum)
• Additional water for dissolving coagulant
Instructions
1. Soak the soybeans: Place the dried soybeans in a bowl and cover them with 4 cups of water. Let them soak for at least 8 hours or overnight until they are plump and doubled in size.
2. Blend the soybeans: Drain and rinse the soaked soybeans. In a blender, combine the soaked soybeans with 4 cups of fresh water. Blend until smooth and creamy.
3. Strain the mixture: Line a large bowl with cheesecloth or a fine mesh strainer. Pour the blended soybean mixture into the lined bowl, separating the soy milk from the soybean pulp (okara). Gather the cheesecloth and squeeze out as much liquid as possible. You should have about 4 cups of soy milk.
4. Heat the soy milk: In a large pot, bring the strained soy milk to a gentle boil over medium heat. Stir occasionally to prevent sticking.
5. Prepare the coagulant: In a separate small bowl, dissolve the magnesium chloride or calcium sulfate in about 1/4 cup of warm water.
6. Coagulate the soy milk: Once the soy milk reaches a gentle boil, remove it from heat. Slowly add the dissolved coagulant to the hot soy milk while gently stirring. Allow the mixture to sit for about 10-15 minutes until curds form and separate from the whey.
7. Prepare the tofu mold: Line a tofu mold or a small rectangular container with cheesecloth, leaving enough overhang to fold over the top later.
8. Transfer the curds: Carefully ladle the curds into the prepared mold, pressing them down gently to remove excess whey. Fold the cheesecloth over the top of the curds.
9. Press the tofu: Place a weight or a heavy object on top of the mold to press the tofu. Let it sit for 15-30 minutes, depending on how firm you want the tofu to be.
10. Unmold and store: Carefully remove the tofu from the mold and unwrap the cheesecloth. Place the tofu in a container of water if not using immediately. It can be stored in the refrigerator for up to a week, changing the water daily.
Homemade firm tofu can be used in a variety of dishes, including stir-fries, salads, and soups. Enjoy your freshly made tofu!
Aprile's Kitchen 