Welcome to our guide on how to make tofu. Tofu is a protein-rich food made from soybeans through a process similar to cheese-making. The first step is to soak dried soybeans in water overnight, typically for 8 to 12 hours. This softens the beans and makes them easier to process in the next steps.
For step 2, take the soaked soybeans and blend them with fresh water to create a smooth slurry. Use approximately 3 parts water to 1 part soybeans. In step 3, you'll cook this slurry for about 15-20 minutes, stirring occasionally to prevent burning. Then strain the mixture through a cheesecloth or fine-mesh strainer to separate the soy milk from the solid pulp, which is called okara. The okara can be saved for other recipes, while the soy milk continues to the next step in the tofu-making process.
In step 4, heat the soy milk to about 180 degrees Fahrenheit or 80 degrees Celsius. Once heated, remove from heat and add a coagulant. Common coagulants include nigari (magnesium chloride), gypsum (calcium sulfate), or even lemon juice for a more DIY approach. Stir gently and then let it sit for about 15-20 minutes until the milk separates into curds and whey. For step 5, prepare a tofu mold by lining it with cheesecloth or a special tofu cloth. Then carefully pour or scoop the curds into the lined mold, leaving the whey behind.
For step 6, place a weight on top of the tofu in the mold to press out excess water. The weight can be a cutting board with cans or books on top, or you can use a specialized tofu press. Press for at least 15-30 minutes for soft tofu, or up to several hours for firmer tofu. You'll see water draining out during this process. Finally, in step 7, once the tofu has been pressed to your desired firmness, carefully remove it from the mold and place it in cold water to cool. After cooling, you can store your homemade tofu in fresh water in the refrigerator for up to a week, changing the water daily to keep it fresh.
To summarize, tofu is made from soybeans through a process similar to cheese-making. The key steps include soaking the soybeans, blending them with water, cooking the mixture, straining to separate soy milk from pulp, adding a coagulant to form curds, and pressing those curds into a solid block. The firmness of your tofu depends on how long and how heavily you press it. Soft tofu requires just 15-30 minutes of pressing, medium tofu needs 30-60 minutes, and firm tofu requires 1-2 hours or more. Store your homemade tofu in fresh water in the refrigerator for up to a week, changing the water daily to maintain freshness. Common variations include silken tofu, which isn't pressed at all, and fried tofu, which is pressed and then deep-fried for a different texture. With practice, you can adjust the process to create the perfect tofu for your favorite recipes.