Tofu Making Recipe

By á-718

Ingredients

• 1 Fresh batch of soymilk
• 1 tofu coagulator pack
• 1 tofu press

Preparation

Step 1

One batch of fresh soymilk makes approximately 7 - 14 oz (195-395 grams) of great tasting tofu. However, the size and firmness of your tofu is determined by how much water you press out and how long you leave the tofu "set" in the press. You can even make your own flavored tofu and tofu dessert, or add your favorite herbs to make delicious herb tofu. Simply add the desired ingredient as an extract or powder to the soymilk before adding the coagulant.
Make Soft and Hard Tofu

Follow soymilk making steps.
Stir in one package of Tofu coagulator or 1 ½ to 2 teaspoons of Nigari or Gypsum (adjust amount of each for desired firmness)
Cover pot and let stand for 20 minutes. Soymilk will separate into large curds and whey.

Center included cheesecloth over and into Tofu press (step 1).
Place Tofu press into a colander over a sink. Pour the curds and whey into the Tofu press (step 2).

Fold remaining sides of cheesecloth on top of Tofu and use the top paddle to press out water (step 3). For soft tofu, press gently to form the block and let stand for 15-20 minutes in the press. For firm tofu, press more forcefully and let stand in the tofu press with a weight on top (a glass of water for a light weight, or couple of books for a heavier weight) for 1 hour. The more the tofu is pressed, the firmer the tofu will be.

One batch of soymilk makes approximately 7-14 ounces (195-395 grams) of great tasting Tofu, depending on how much you press it.

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Storing Tofu

Tofu can be stored in the refrigerator for up to 7 days. Cover the tofu with fresh cool water (filtered is best) and replace the water daily to prevent it from getting cloudy and growing bacteria. Make sure that the tofu is completely submerged.