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If you love store-bought tofu, you will be surprised how much
better freshly made tofu is. Making tofu at home from scratch is time-consuming
and difficult without a soy milk maker. Tofu is made from soy milk. Most of the work
involved in making tofu is making the soy
Below are step-by-step instructions on how to make tofu from soy milk.
Visit other pages on our Web site for instructions on how to make soy milk. Many
links to tofu recipes are listed at the end of this page.
Coagulant just added
Transfer to tofu box
Put a weight on
Yummy tofu !
Soybeans will double its size after 6 to 8 hours of soaking in room
temperature water. One ounce of dry soybean makes about two ounces of tofu
although this varies quite a bit for soft tofu or hard tofu. The following
instructions are for making about one lb of tofu.
1. Make two batches of
soy milk per SoyaJoy, SoyaPower
soy milk maker. Once
the soy milk is made, the major part of the work for making tofu is done!
2. Pour both batches into a pot and simmer it to
boiling. Then turn off the heat and add the coagulant solution into the
soy milk. Soymilk needs to be near boiling hot when adding coagulant.
Thus this step is just in case the first batch of soymilk has cooled
off too much while the second batch is being made. If you make the
second batch of soymilk immediately after the first batch, it may be OK
simply mixing the two batches together without simmer it. You can
reduce the time for making second batch by using boiling hot water.
3. Prepare coagulant
– you can do this while the soymilk is simmering. Dissolve either 1 tsp. nigari
(natural magnesium chloride) or 2 tsp. natural calcium sulfate in 1 cup
(8 oz.) hot water. Less coagulant produces softer tofu, while more produces firmer
4. Pour the prepared coagulant solution slowly into
soy milk, stirring gently. Stop stirring when 3/4 of coagulant solution
has been added. Wait 2-3 minutes. Now, gently stir the forming curds
sprinkle the last 1/4 of the coagulant solution into any milky
areas. If there are no milky areas, you do not need to add the rest of
the coagulant solution. If there are still some milky areas after
adding all the solution, mix and add some
more. Depending on the water quality, etc., you may need slightly more
5. Once the soymilk has separated into small white curds of
tofu and an amber liquid (whey) as shown on pictures above, transfer curds to a tofu mold
(or tofu box) lined with cheesecloth. Any container that has many small holes
to allow residual whey to drain can serve as a tofu mold. A lid is then placed on the forming
container, after which a small weight of 3 - 5 pounds is placed on the lid of the container
and allowed to sit for 20 minutes or so. A pot or jar of water can serve as the weight.
6. Empty the resulting block of tofu into a tub of cold water
and allow it to sit for another hour, then store the tofu in the refrigerator and
change the soaking water daily.
You can eat the fresh tofu while it is still warm. Freshly made warm tofu
tastes so much better than the store-bought stuff! If you use soybeans from a new crop, the
tofu tastes even better. It is very satisfying to see tofu taking shape
from soy milk. Most everyone who tries it enjoys the process.
About Tofu Coagulant - Natural calcium sulfate and magnesium chloride are the
most commonly used tofu coagulants. They have been used for hundreds of years in
Japan and China. It is very difficult to find them in retail stores. We offer
both for sale on this Web site (http://www.soymilkmaker.com).
There is no such machine as a Tofu Maker, regardless of vendor claims. All a machine can do is make the soy milk that will be
used to make tofu. This is the reason we label the SoyaJoy a "soy milk maker,"
not a "tofu maker," even though it performs exactly the same function as any
other machine that
leads you to believe it can make tofu with the push of a button.
An Assortment of Tofu Recipes
Categories listed in "The
Book of Tofu"
More Tofu Recipes at vegweb.com
Back to the Tofu Homepage
More tofu recipe links: