Everything you need to know to make your own fresh tofu.
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High cal 875kcal
High fat 40g
Low sat-fat 5g
chol 0mg
sodium 267mg
High carbs 66g
Serving size 5059g Calories from fat 364kcal Fiber 25g Protein 77g Sugar 0g
Ingredients
- For the soymilk
-
21 oz soybeans
-
17 3/4 cups water
- For the coagulant
-
0.7 oz calcium sulfate (Gypsum)
-
1 cup water
Directions
- Cleanse the soybeans and soak in water for 6 hours in summer or 12 hours in winter.
- Blend the soaked soybeans in in several portions with 17 3/4 cups of water.
- Filter it with a cheesecloth to obtain the soymilk.
- Cook the soymilk for 10 minutes over medium heat until the fragrance of the soymilk is noticeable. Keep stirring the milk while cooking.
- Turn to low heat and continue cooking until boiling.
- Measure the temperature of the soymilk. The ideal temperature is about 185°F (85°C).
- Mix 0.7 oz calcium sulfate with 1 cup water, then pour it into a container and shake well.
- Hold the soymilk 24 inches above the coagulator and quickly pour into the container. Do not move or shake the mixture but let it stay for 5 minutes until the soy pudding is set.
- Cover a mold with a big piece of cheesecloth. The mold has to have the ability to drain water.
- Gently break the soy pudding into pieces and put it into the cheesecloth inside the mold.
- Cover with the cheesecloth, close up the mold and put an heavy object on the top.
Tips
- Leave the weight on for:
- – 25 minutes for soft tofu;
- – 30 minutes for medium tofu;
- – 35 minutes for hard tofu.
If you can’t find the ingredients, try here:
If you make often tofu at home, you should take a look at these complete tofu kits:
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