Homemade Tofu with Soy Milk! A Must-Have Recipe for Those Overseas!

1. 1

   Buy soy milk with 7.2% protein content at the supermarket or health food store.

2. 2

   Dissolve the epsom salt in 100 to 150 ml of water.

3. 3

   Add the salt solution little by little to the soy milk in a bowl.

4. 4

   Stir gently and let it stand for 1 minute.

5. 5

   At this point, you can see the mixture starting to separate.

6. 6

   Microwave at 500 W for 12 minutes.

7. 7

   After heating, pour the softly-set tofu into a mould.

8. 8

   Microwave for another 2 minutes.

9. 9

   I bought a wooden mold for making 2 blocks in Japan.

10. 10

    If you use a 1 block mold, you need a 1 liter carton of soy milk.

11. 11

    For a 2 block-mold, use two 1 liter cartons.

12. 12

    Ladle the softly-set tofu into your mold lined with a cheese cloth or muslin.

13. 13

    Fold the excess fabric over and put a weight on the tofu to press down.

14. 14

    After draining, place the tofu wrapped in a cloth into water in a bowl to remove the excess epsom salt.

15. 15

    You can omit this process if you like because the amount nigari won't make the tofu bitter.

16. 16

    It is done!

17. 17

    Buy soy milk with 7.2% protein content.

* Per serving · 4 servings · Values may vary.

No additional tips available.