How to make Tofu?
From Being Vegan
Everything you need to know to make your own fresh tofu.
Calories from fat
For the soymilk
For the coagulant
calcium sulfate (Gypsum)
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.
Leave the weight on for:
- 25 minutes for soft tofu;
- 30 minutes for medium tofu;
- 35 minutes for hard tofu.
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