Homemade Tofu
Who knew you could make tofu at home! This was a fun rainy Sunday challenge - it’s definitely not one for every day but homemade always tastes better and it is a very satisfying process! It involves making soy milk from dry soy beans and then curdling it using diluted lemon juice to form curds. The curds are then pressed in a ‘tofu press’ (these are readily available on Amazon but you could also use a cheese cloth with a heavy weight on top) resulting in firm tofu.
Homemade Tofu
Ingredients
- 1.5 cups dried soy beans
- 2 tbsp lemon juice
Instructions
- Put the soy beans in a large bowl and cover with water (they will soak up a lot of water so you’ll need more than you think). Leave to soak overnight.
- Drain the soy beans and rinse. Add the soy beans to a blender with 1.5 litres of water (do this in 2 batches). Blend until smooth.
- Pour the mixture through a nut milk bag and squeeze to extract as much soy milk as possible.
- Add the soy milk to a large saucepan. Bring the soy milk to a gentle simmer on low-medium heat and heat for 15 minutes, stirring regularly. Remove any foam from the surface.
- Dilute the lemon juice in 1/2 cup of water.
- Slowly add the lemon juice mixture to the soy milk in three batches, stirring continuously until the milk curdles.
- Use a fine sieve to transfer the curds into the tofu press. Leave the tofu to drain for at least half an hour (the longer you leave it, the firmer it will be).
- The tofu is ready to enjoy immediately or you can store it in an airtight container, covered with water, for up to 5 days in the fridge. Change the water daily to keep the tofu as fresh as possible.
