How to make your own Tofu
Tofu is a big part of Japanese meals if i must say. And if you’re living with a vegetarian, i think it pays to make your very own tofu. I haven’t yet attempted it because I don’t have the ingredients and materials for it but I would like to try it someday. I have here a recipe on making your own tofu, it’s quite simple really and fresh tofu tastes really, really good….you’d be surprise how if you add brown sugar sauce on to it, it becomes a dessert and if you cook it with some spices it becomes something savory. Of course, you can also eat it as it is with some soysauce and grated radish…it’s equally good.
Here’s the recipe.
To produce about 400 g of tofu you need:
- about 2lt soy milk
- two teaspoons natural calcium sulphate
Step 2: Boiling the milk
Pour 2 lt soya milk into a pot and simmer soya milk for 5 to 10 minutes. Cool down to about 70°C.
Step 3: Preparing the coagulant
Dissolve two teaspoons natural calcium sulphate in one cup of warm water. Less coagulant produces softer tofu, more produces harder tofu.
Step 4: Curdling the milk
Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk. If there is still some milky area after adding all coagulant solution, mix some more to use.
Step 5: Forming the tofu
Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Any plastic container with small holes can be used as mould. A lid is placed on the forming container. A small weight of 1 kg is placed on the lid of the container and allowed to sit for 20 minutes or so. Empty the resulting block of tofu into a tub of cold water and store it in refrigerator and change soaking water daily
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