I’ve been tired of using store-bought-tofu. My main gripe is that the tofu does not readily absorb flavors. Might as well infuse some while making it - so I decided to try making tofu - from scratch!
The process is lengthy and messy but it’s worth it.
The ONLY ingredients needed are soy beans (duh!), water (duh) and nigari.
- Soak PEARLED soy beans for ~15 hours.
- Blend the water and soybeans as finely as possible.
- Drain the soy milk from the fiber using a cheese cloth. Squeeze out the left-over fiber. This is called Okara, and can be used in other recipes.
- The drained liquid is nothing but soy milk! Heat it until it comes to a boil and remove any foam.
- Take 2 Tbsp of nigari and mix it with a bit of water until it is diluted.
- Wait until the soy milk reaches about 85C, at which point you add in the nigari solution.
- Wait for the mixture to cool and stir occasionally - you’ll notice that the soy milk will start to curdle.
- Drain the soy curd through a cheese cloth and press it inside a tofu-shaped container.
- Open up the cheesecloth and what’s remaining is tofu!
- You can leave the tofu in water to further condense the tofu if needed.
