October 08, 2014

Homemade Tofu

Tofu is very easy to make at home. It takes a little time, and a little more hands-on time than Tempeh, but it's worth it. Normally, you need fancy ingredients to coagulate the tofu, but here we have a method using citric acid, which you might have around if you make cheese. Since it does use citric acid, it might be a little more tangy than you're used to. It pairs nicely with soy sauce and garlic. Enjoy!

Homemade Tofu

Yield: 4 servings
  • 200 g soy beans
  • 1/2 teaspoon citric acid
  • water
Cooking Directions
  1. Soak the beans for at least 8 hours.
  2. In a food processor, grind the soaked soy to a fine paste, like hummus almost. Add water if needed.
  3. In a large pot add enough water to the paste to bring it to milk consistency.
  4. Bring it to boil then switch to a simmer. Let it simmer on low flame for 15 minutes.
  5. Line a sieve with a cloth and filter the milk. The result is soy milk. The byproduct after filtering the milk is called okara. This is rich in protein.
  6. Mix citric acid to 1/4 cup water. Add this solution to the soy milk and stir it once. Then let it stay for 5 minutes.
  7. The milk will curdle. Filter this through a cloth-lined sieve.
  8. Squeeze out the water or keep the filtered tofu on a flat surface and cover it with the cloth on all the sides. Keep some heavy object on top and leave it for 30 minutes or to desired firmness.
  9. Remove weight and open the cloth. Cut it into small pieces and use.

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