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Homemade Tofu

Ingredients

  • 1.18 L (5 cups) plain homemade soymilk
  • 120 ml (½ cup) water
  • 22 ml (1½ tbsp) fresh lemon juice (coagulant)

Instructions

  1. Combine water and lemon juice (coagulant). Heat soymilk in a large pot to 71°C / 160°F, stirring to prevent scorching (or bring just to a boil then cool slightly 2–3 minutes while stirring).
  2. Off heat, stir in half the coagulant 1–2 minutes. Stop stirring; add remaining coagulant and gently stir in a figure-eight until curds begin forming.
  3. Cover pot; let stand 10–15 minutes until separation complete. Liquid (whey) should be yellowish-clear; add a few drops more lemon juice only if still milky.
  4. Line a colander or steaming basket with several layers of cheesecloth over a bowl. Ladle curds into cloth.
  5. Gather cloth; drain excess liquid. Shape curds into a loaf; press with a board and ~1 kg (2–3 lb) weight for 30–60 minutes (longer press = firmer tofu).
  6. Unwrap and place tofu block in very cold water to firm further. Use immediately or store submerged in water (change daily) up to 1 week; can freeze for different texture.

Source

Adapted from Mary's Test Kitchen method (paraphrased and condensed).