You’ll only need three ingredients to make your very own tofu:
– 1 cup raw soybeans
– 2 tbsp of fresh lemon (OR 3 tsp of apple cider vinegar)
– 1/2 cup of cold water (I add ice cubes in mine)
Soak soybeans with water overnight.
Blend soybeans with 5 cups of water. Blend until together and smooth.
Strain soybeans once, keep pulp for later! You can make patties out of them ✌🏽
Add fresh lemon and water together (set aside).
Heat the soy milk in a pot, until boiling. Be sure to stir constantly to keep the soy milk from burning on the bottom, boiling over.
Simmer for a minute (keep in mind you are not cooling the soy milk, you just want it to stop boiling for a minute).
Turn off the stove (keep the pot on the stove) and add half of the lemon mixture to the soy milk. Stir gently. (It should start to curdle almost straight away).
Add the rest of the lemon mixture.
GENTLY stir back and forth motion or a figure eight motion.
More curds will begin to form. Stop stirring and cover the pot with a lid.
Let sit for 15 minutes.
Afterwards, the soy milk will look like scramble eggs. It will have completely separated. The liquid should be clear-ish and yellowish. If it’s too milky looking, it has not completely curdled. If so, add a few drops of lemon juice and stir them, gently but well.
Prepare a colander or a strainer lined with a layer of cheesecloth.
Ladle the soy curds into the cheesecloth (or in my case, cause I was lazy – I just slowly poured the curds in)
Gather the sides of the cloth and twist at the top to squeeze out more water.
Re-wrap the cloth nicely
Place a bowl or container on top to squeeze out more water.
Add weights – the more weight, the firmer your tofu will be.
Let sit for an hour. It doesn’t really need to be too precise. I waited about 30 mins for mine and it was all good. Just put a timer on, you don’t need to check up on it.
Carefully, unwrap the tofu and place in a bowl of very cold or iced water. This will help the tofu firm up.
Now it’s ready to eat! Sort of. If you like eating it “raw”. But if you don’t, add with stir fries or fried rice. Alternatively, marginate in soy sauce, garlic, maple syrup, pepper to make soy “chicken” tenders on the grill.
Otherwise, store it in the water and in the fridge for up to a week. It can also be frozen (but keep in mind the texture and colour WILL change).
I personally think it’s better than store bought tofu – it’s creamier and you know exactly what’s in it.
Plus no waste – added bonus!