Recette de cuisineHomemade recipes · Hainaut
Favorites
How to make homemade tofu

How to make homemade tofu

Vegetarian

Homemade tofu made from dried soybeans: soaking, grinding, cooking the filtered soy milk, curdling with vinegar or lemon juice, and then pressing twice.

Enlarge photo

Recipe from Grill-Britt, Averater, Max Speed, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Tofu is a plant-based protein-rich food, essential in many Asian recipes. However, it’s not always affordable. Here’s how to make your own tofu at home, using dried soybeans. You’ll also get soy milk, which is a valuable bonus.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting11 hr 30 min
  • Total12 hr 20 min
  • DifficultyMedium
  • Cooking methodsaucepan, food processor
  • Vegan
  • Vegetarian

Ingredients

4 people
  • $0.18

Directions

  1. Soak the soybeans for 10 to 12 hours, changing the water halfway through and removing any damaged seeds.
  2. Bring 4 liters of water to a boil in a large saucepan.
  3. Blend the soy in a food processor, adding up to 400 ml of water to achieve a smooth puree. ≈ 4 min
  4. Pour the puree into the boiling water; when the foam rises, remove from the heat (be careful not to spill), cover, and let it rest for 10 minutes.
  5. Bring to a boil, stirring, and then remove from the heat again when the foam rises.
  6. Strain the mixture in another saucepan through a fine cloth, then press to extract the remaining milk (be careful, it’s hot). ≈ 3 min
  7. Heat this soy milk over low heat for 5 minutes.
  8. Prepare the cough syrup by mixing the warm water and vinegar or lemon juice. ≈ 3 min
  9. Stir the warm milk with a spoon, then add a third of the yeast. Stop stirring by turning the spoon in the opposite direction. ≈ 4 min
  10. Pour the another third over the entire surface, cover, and wait for 5 minutes: the tofu begins to firm up.
  11. Pour le reste, pour les areas that are still liquid, pour over it, cover it, and wait for 5 minutes: the curd and the whey will separate.
  12. Remove a portion of the whey with a ladle (save it for making brine), then pour the curd into the dishcloth. ≈ 3 min
  13. Squeeze for 5 minutes, then open the dishcloth and fold the curds back onto themselves to create a firmer tofu, then squeeze again for another 20 minutes.
  14. Store the tofu in its original packaging, in a sealed container. ≈ 3 min

Equipment

Affiliate links

Before you start

Ingredients

  • 600 ml of dry soybean seeds
  • Up to 400 ml of water, for mixing.
  • 4 liters of water
  • 5 tablespoons of vinegar (such as apple cider vinegar) or 6 tablespoons of lemon juice
  • 600 ml of hot water

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating