Make Your Own Tofu

Published on Thursday, April 3, 2008, by CHOW Food Team / Edit Post

Make Your Own Tofu

A homemade version of the vegetarian centerpiece

Make Your Own Tofu cont.

» Download and print these instructions

Make the Soy Milk into Tofu

  • 1.To make tofu, let the soy milk cool to 165 degrees Fahrenheit, about 8 to 10 minutes. Meanwhile, dissolve the nigari in 1/2 cup water and set aside. Once the mixture has cooled, gently stir in the nigari—almost immediately the mixture should start to separate into water and tofu curds.
  • 2.Cover the bowl and let it sit undisturbed until the yellowish water and the curds are well separated, about 15 minutes. Meanwhile, dampen the cheesecloth and put the milk carton on a rack set in the sink so the liquid can drain off. The cut side of the carton should be facing upward.
  • 3.Once the liquid and curds have separated, use a fine mesh strainer to gently press down on the curds, and ladle off any liquid that collects in the strainer. (You won’t get all the liquid, but try to remove as much as possible.)
  • 4.Using either a skimmer or a slotted spoon, scoop out the curds and transfer them to the mold.
  • 5.Fold the cheesecloth over the tofu and place the reserved cardboard piece in the plastic bag inside the mold. Set the bag of weights on top and press down firmly until the liquid draining from the bottom has slowed to a few drops, about 2 minutes.
  • 6.Let the tofu set up to your desired firmness. For soft tofu, it should take 5 minutes. For firm, about 15 to 20 minutes. Once the tofu has firmed up as desired, pull it out of the mold using the cheesecloth, then remove and discard the cheesecloth.

Tip: Better Not Bitter

Depending on the amount and type of coagulant you use, your tofu may have a slightly bitter taste. It’s still good. To get rid of the bitterness, place the tofu in a bowl and cover it with water. Gently let water run over the bowl of tofu for about 10 minutes. The tofu is ready to eat once the bitter flavor is gone.

Tip: Storage

Homemade tofu is more perishable than most store-bought tofu, because it’s missing all the preservatives and additives. Use your homemade tofu within four days.

To store, place the tofu in a resealable container and cover with water. Place the container in the refrigerator. Change the water every day, and use the tofu as you would any other soft or firm tofu.

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POST A COMMENT |5 Comments

COMMENT

  • There is alot of positive info out on Tofu and soy.

    Here's a link that is a bit more balanced than those "scary" Price folks:
    http://www.womentowomen.com/healthynutrition/soycontroversy.aspx
    It's written by a Doctor who recommends soy as part of her patients diets.

    Here's a second link from Life Extension magazine, that busts the myths against soy:...+READ

    There is alot of positive info out on Tofu and soy.

    Here's a link that is a bit more balanced than those "scary" Price folks:
    http://www.womentowomen.com/healthynutrition/soycontroversy.aspx
    It's written by a Doctor who recommends soy as part of her patients diets.

    Here's a second link from Life Extension magazine, that busts the myths against soy: http://www.lef.org/magazine/mag2010/jul2010_Is-Soy-Safe_01.htm-COLLAPSE

  • That link is a waste of time to read. See the following from Steve Holt's website:

    With respect, that source of yours ranks right up there with Mercola and others like him. The Price people are deeply anti-vegetarian as a core belief, and their stuff is so slanted it's nearly horizontal. I'd be the first to tell you that soy has some drawbacks, but you're never going to get a balanced view on...+READ

    That link is a waste of time to read. See the following from Steve Holt's website:

    With respect, that source of yours ranks right up there with Mercola and others like him. The Price people are deeply anti-vegetarian as a core belief, and their stuff is so slanted it's nearly horizontal. I'd be the first to tell you that soy has some drawbacks, but you're never going to get a balanced view on anything from websites like that.

    Take a good look at the long list of research. Eliminate the articles relating to soy infant formula (I'd never recommend that) and related articles, eliminate the animal research that fails to establish a direct link to human pathology, eliminate the articles about high dose SPI, eliminate the bizarre speculation that soy is responsible for the aggregate downward shift in the age of puberty (but they omit the incredibly obvious question of reproductive hormone additives to dairy cows, additives which have been traced into human breast milk...) well...
    That is not a website that merits your attention.

    Here's a link to the forums (you have to sign up to participate) which has a healthy debate about soy products.

    http://vegetarianbodybuilder.ipbhost.com/index.php?showtopic=314&mode=linearplus

    Essentially, soy, the food product is safe in moderation...which can be said about everything.-COLLAPSE

  • Wow, very interesting information on the westonaprice.org web-site. Makes me think differently about the soy milk I am drinking in my coffee right now. Yikes!

    Thanks for sharing.

  • If you have concerns about Soy and Soy Levithin, which everyone should, then I would suggest you check it this link
    http://www.westonaprice.org/mythstrut...

    In My Opinion, all Soy products should carry a warning. The scientific and medical studies that have shown the dangers of using Soy in our diet are truly shocking.
    3 year old girls with pubic hair and breats after having Soy formula. Now...+READ

    If you have concerns about Soy and Soy Levithin, which everyone should, then I would suggest you check it this link
    http://www.westonaprice.org/mythstrut...

    In My Opinion, all Soy products should carry a warning. The scientific and medical studies that have shown the dangers of using Soy in our diet are truly shocking.
    3 year old girls with pubic hair and breats after having Soy formula. Now that's damn wrong!

    Contrary to popular deception, Soy Lecithin does NOT have a GRAS status and no product that contains SL has ever been given approval by the FDA.
    But then, you only need a couple of thousand bucks to pay off the FDA these days anyway.-COLLAPSE

  • Or, get a soy milk maker which does the grinding and heating and separating for you. I love mine. I also have a wooden tofu mold. I have found that homemade soy milk and tofu are a bit more 'beaney" tasting than the commercial products; but for use in most recipes you won't notice.