Last night I was too tired to make tofu. So I let the tofu soak almost 20 hours! No problem. Tofu comes from soybean curds. To make curds, you first have to have soy milk. So here’s the complete recipe from a previous post.
Basically you soak soybeans in water, then blend the beans with water. We have a soy milk maker, which automates the process. All you have to do with the Soyajoy G4 is drop in the soaked beans and 1.5 liters of water and push a button. 30 minutes later you have soy milk! You strain out the pulp, which is called okara, and you’re well on your way to making tofu.
To make a tub of tofu of the size in the photo, you need 3 liters of soy milk. So I repeated the milk making.
With 3 liters of fresh soy milk on the stove, I brought it up to 150ºF. By the way, we ordered a totally badass gadget from Amazon that uses a laser to gauge the surface temps. This is very useful. Once you’re at the target temperature, it’s time to add the coagulant. This time I used 750 ml of lemon juice. How easy is that? The milk immediately starts to turn into curds. But you’ll want to keep is at the temperature for 20 more minutes.
Now you’re ready to collect the curds and put them in a press. Our little bamboo press has holes all over. I put a damp cheesecloth in the press and drop in the curds.
You’ll want to apply some pressure to get some of the water out. When I put it into the refrigerator, I use a 10-pound weight to keep this pressure going during the five hours of setting.
Once set, you carefully unwrap the tofu and enjoy. Make sure you store your tofu submersed in water. If not, the tofu will assimilate every odor in your refrigerator!
Here’s what I had for dinner … fresh homemade tofu! If you don’t have a fancy machine, try these instructions.