[FOOD] As part of a deeper shift toward a homesteading lifestyle, I recently made tofu for my family. It was fascinating to discover that tofu is simply just soy milk that’s been curdled and pressed (i.e. bean curd), and that its high calcium is not natural but due to an added calcium coagulant. Such a simple and interesting process - who would have thought? With the right supplies, it's relatively easy to make.
Your turn now!
I had fun sprouting the soybeans, and making them into my own soymilk, but you can purchase pre-made soymilk. Either will work great. Here's a soy milk recipe.
Supplies:
Tofu Mold + press
Cheesecloth
Tofu Recipe Using Store-Bought Soy Milk
Ingredients:
- 1 quart (4 cups) unsweetened, plain soy milk
-
Coagulant (choose one):
- 1 tsp calcium sulfate (best texture), OR
- ¾–1 tsp nigari, OR
- 2–3 tbsp lemon juice or vinegar
Instructions:
-
Heat the Soy Milk
Pour soy milk into a pot and heat to about 180°F (just before boiling). Stir occasionally to prevent scorching. -
Add Coagulant
Dissolve the coagulant in a small amount of warm water. Gently stir it into the hot soy milk (just a few stirs), then stop stirring. -
Let It Curdle
Let the mixture sit undisturbed for 10–15 minutes until curds form and separate from the yellowish liquid. -
Strain
Line a colander or tofu mold with cheesecloth. Pour the curds into it and let the liquid drain. -
Press
Fold the cloth over the top and add weight.Pressing time:
- 10–15 minutes = soft tofu
- 20–25 minutes = firm
-
30+ minutes = extra firm
-
Cool & Store
Place tofu in cold water for a few minutes. Store in the fridge in water and change the water daily.
Notes:
- Use plain, unsweetened soy milk with minimal ingredients
- Avoid flavored or heavily processed soy milk (it may not curdle properly)
- Less stirring after adding coagulant = better curds
