Homemade Tofu

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   TOFU MOLD: Build a wooden frame from finished 3/4-inch thick lumber.

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   The open frame can be square (7-inches by 7-inches) or rectangular (8-inches by 6-inches) and have a height of 2-inches.

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   Build a pressing board (removable top) from the same lumber.

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   The dimensions of the top should be 1/2- inch smaller than the interior dimensions of the frame.

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   Two cross pieces can be used to hold the board together in the event two or more pieces of lumber were used to make it.

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   These cross pieces serve as handles to lift the board from the frame after the tofu is pressed.

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   The cross pieces should be located one inch from the edge of the board.

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   Soybean Milk: Use a blender to make soybean milk in batches of one cup of soaked soybeans to three cups of water.

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   Each batch should run for at least 3 minutes.

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    Put the coarse soybean milk into a large pot and heat to a slow simmer.

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    Cook for 10 minutes.

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    Place a colander, covered with a clean kitchen towel, into a large pot or bowl.

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    Pour the hot soybean milk into the towel to strain the soybean milk.

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    A small amount of milk will drain via gravity; most must be forced out.

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    This should be done when the milk has cooled.

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    To do this, gather the edges of the towel to form a sealed ball.

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    Tighten the towel edges like a screw.

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    Use a spoon to scrape the outside of the ball to facilitate the flow.

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    Make certain that the bean residuals are trapped inside the ball.

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    Continue this process until the inside of the towel is nearly empty.

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    Stirring frequently, heat the strained soybean milk to 180 degrees, remove from heat source.

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    A couple of different coagulants can be used to bind the soybean milk.

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    The most commonly available is Epsom salt (magnesium sulfate), which can be purchased from drugstores.

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    I have found that magnesium chloride works better.

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    Mix the coagulant with 1/4-cup of water before adding it to the heated soybean milk.

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    Pour the mixture into the hot soybean milk a little at a time and observe.

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    The process is like thickening a sauce with a cornstarch slurry.

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    The milk will begin curdling.

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    The quantity of coagulant varies depending on the choice of chemical, the amount of soybean in the milk, and the desired firmness of the final product.

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    If a soft tofu is desired, curdling should be minimal; the curdling milk in the pot can still be stirred easily.

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    If a hard tofu is desired, the stirring becomes harder.

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    Put the tofu mold in the sink so the excess liquid can drain easily.

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    Cover the inside of the mold with rinsed cheesecloth, allowing at least 6-inches of extra cheesecloth for each side of the mold.

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    Pour the curdled soybean milk into the mold, then fold over the extra cheesecloth, sides first.

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    Place the pressing board on top of the cheesecloth.

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    Put a water-filled bowl or pot on top to exert pressure, remember that water is very heavy, a gallon of water weighs seven pounds.

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    The position of the weight should be adjusted so pressure on the tofu is uniform.

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    For soft tofu, a five-pound weight will be more than adequate - a pot plus two quarts of water will work fine.

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    The final firmness is also dependent on time.

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    For soft tofu, five minutes pressing will be sufficient.

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    For firmer tofu, more weight and longer time will be required.

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    When the tofu has reached the desired consistency lift the wrapped tofu from the mold and uncover it.

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    Tofu can be divided and the pieces stored in water in the refrigerator of up to one week.

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    Tofu can also be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.