DIY Tofu - Homemade Tofu From Scratch
Homemade tofu is an inexpensive, nourishing, protein and nutrient-rich food. It’s incredibly versatile, absorbing the flavours of whatever marinade you prepare.
Equipment
- 1 tofu press
Ingredients
- 550 g soya beans
- 1 tsp Nigari flakes (magnesium chloride) or 4 tbsp of lemon juice
Instructions
- Add the soya beans to a large mixing bowl and cover with water almost to the top of the bowl. Leave to soak for 6 hours or overnight.
- Drain the soya beans and rinse them under cold water. Next blend the soaked beans in 3 litres of water until they've completed broken down. Then transfer the milk to a nut bag over a large mixing bowl. Keep squeezing the bag to extract the milk into the mixing bowl until the pulp inside the bag is thick and mostly dry.
- Transfer the soy milk to a large saucepan over a low-medium heat. Bring the milk to a very gentle simmer and cook for 15 minutes, stirring regularly. Use a skimmer to remove any foam or skin that collects on the surface.
- Dissolve the coagulant in a cup of warm water. After the soy milk has finished simmering, remove from the heat and leave for a couple of minutes to settle. Then gradually stir in the coagulant mixture. Keep stirring until the soy milk curdles.
- Transfer the curds into a molding container lined with cheesecloth. Fold the fabric over the curds and place some weight on top to begin pressing out the liquid. Let it drain for at least 20 minutes. The more liquid you remove from the tofu, the firmer your final tofu will be.
Nutrition
Calories: 613kcalCarbohydrates: 41gProtein: 50gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gPotassium: 2471mgFiber: 13gVitamin A: 30IUVitamin C: 8mgCalcium: 381mgIron: 22mg