How to make homemade tofu

Directions

1. Soak the soybeans for 10 to 12 hours. ⏱ 12 hr
2. Change the water once or twice during this period, and remove any beans that appear less fresh. ≈ 3 min
3. Pour into a pot 4 litres of water and bring to a boil. ⏱ ≈ 10 min
4. Combine the soybeans in a food processor or blender. ≈ 4 min
5. Based on the consistency achieved, you can add up to 4 tablespoons to obtain a very smooth puree. ≈ 3 min
6. Add the puree to the pot containing boiling water. ⏱ ≈ 10 min
7. Once the foam starts to rise, remove the pot from the heat (be careful not to let it boil!). Cover and let it rest for 10 minutes. ⏱ 10 min
8. Next, bring the soy mixture to a boil, stirring constantly. ⏱ ≈ 10 min
9. When the foam rises again, remove the pot. ≈ 3 min
10. Filter the liquid through a sieve into a new container. ≈ 3 min
11. Just wait a moment and squeeze gently to extract the remaining milk (it will be hot, so be careful). ≈ 3 min
12. Heat the milk over low heat for 5 minutes, and you will have prepared soy milk. ⏱ 5 min
13. To make tofu from soy milk, mix it with a coagulating solution made of warm water and an acid (such as vinegar or lemon juice). ≈ 4 min
14. Stir the warm soy milk with a spoon, then add 1/3 of the coagulating solution. ≈ 4 min
15. Stop the swirling motion in the milk by stirring the spoon in the opposite direction and forcing the liquid to stop moving. ≈ 3 min
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17. Wait for 5 minutes. ⏱ 5 min
18. When you look inside the pot, you’ll see that the tofu is starting to firm up. ≈ 3 min
19. Pour the remaining coagulating solution onto the areas of the surface where the milk has not yet separated. ≈ 3 min
20. Re-cover and wait for 5 minutes; at this point, it will have separated into a tofu-like mass and a watery substance. ⏱ 5 min
21. Use a spoon and spatula to remove a portion of the dough (reserve some for the marinade). ⏱ ≈ 2 hr
22. Pour the remaining dough into a sieve. ≈ 3 min
23. Place the sieve under pressure for 5 minutes. ⏱ 5 min
24. Next, open the sieve and fold the tofu mixture so that it can deform in multiple directions (this makes the tofu more stable). ≈ 3 min
25. Next, press it under pressure for 20 minutes, and your tofu will be ready. ⏱ 20 min
26. Store it in its own liquid, in an airtight container. ≈ 3 min