How To Make Tofu 豆腐 : A Step By Step Guide
Ingredients
- 2 cups dried yellow soybeans
- 6 cups water for soaking
- 5 cups water
- 1 tbsp liquid nigari (*1)
- 50 ml hot water
Steps
- 1
Rinsing 2 cup of soybeans thoroughly under running water.
- 2
Place the beans in a large bowl and cover with them with 6 cups of water.
- 3
Allow the beans to soak overnight or for at least 8 hours in summer, 15 hours in spring/autumn, 20 hours in winter.
- 4
Transfer the soaked soybeans with the soaking water to a blender or food processor.
- 5
Blend them until a smooth paste-like consistency is achieved.
- 6
Transfer the blended soybean paste to a large pot filled with 5 cups of boiling water.
- 7
Cook over medium heat while stirring frequently. *2
- 8
Reduce the heat to low when the foam rises up and simmer for about a further 10 minutes. *3
- 9
Using cheesecloth or muslin cloth, strain out any remaining solids from the cooked mixture.
- 10
Squeeze gently to extract as much liquid—this liquid obtained now is known as soy milk. *4
- 11
Transfer the freshly strained soy milk back into a clean cooking pot. Heat it until it reaches around 75°C (167°F) to 80°C (176°F).
- 12
Dissolve the coagulant Nigari (or your chosen coagulant) in a small amount of water (50ml) and gently stir into the soy milk, ensuring even distribution.
- 13
Allow it to sit with the lid on undisturbed for about 15 minutes letting the curds form.
- 14
Line a tofu mold with a cheesecloth or muslin cloth and ladle the curds into the mold carefully, allowing excess liquid (whey) to drain away.
- 15
Once all curds are transferred to the mold, fold over the lining cloth inward and put a lid on and about 400g of weight for about 15 minutes.
- 16
After 15 minutes, remove the tofu wrapped in the cheesecloth or muslin cloth and transfer it into a large mixing bowl with cold water.
- 17
Unwrap the cheesecloth gently and leave the tofu in the cold water for another 30 minutes in order to remove the astringent or raw flavour.