Tofu, also known as bean curd, is a popular ingredient in many Asian dishes, and it’s a great source of protein for vegetarians and vegans. Here’s a simple recipe for making your own tofu at home:
- 1 pound (450g) dried soybeans
- 8 cups water
- 2 teaspoons nigari (a coagulant) or lemon juice
- Cheesecloth or a tofu press
- Rinse the soybeans and soak them in water for at least 8 hours, or overnight.
- Drain the soybeans and rinse them again.
- Puree the soybeans in a blender or food processor with 8 cups of water until smooth.
- Pour the soybean mixture into a large pot and heat over medium heat, stirring constantly, until it reaches 180°F (82°C).
- Remove the pot from heat and let it cool to 160°F (71°C).
- Mix the nigari or lemon juice with 1 cup of water.
- Add the nigari mixture to the pot and stir gently for 10 seconds.
- Cover the pot and let it sit for 10-15 minutes, or until the curd has formed and separated from the liquid.
- Line a tofu press or a colander with cheesecloth and transfer the curd to it.
- Press the tofu to remove the excess liquid. If using a tofu press, follow the manufacturer’s instructions.
- Let the tofu cool for 1-2 hours in the refrigerator, then slice and serve.
Enjoy your homemade tofu in stir-fries, soups, or salads!