Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don't worry, it doesn't taste like lemons at all. You don't need anything special other than cheesecloth.
--LOOKING FOR SILKEN TOFU?--
This tutorial makes "regular" tofu. For silken tofu, also known as smooth tofu, click here: https://goo.gl/go9KAg
Printable recipe for silken tofu: http://www.marystestkitchen.com/diy-silken-tofu-soy-beans-lemon-juice/
Store bought soymilk usually contains a bunch of additives so you won't want to use that for this recipe. These additives can affect the PH of the milk and prevent coagulation. Use homemade soymilk or possibly brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video: https://youtu.be/wDdzSr7RqC8
You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the "5 Sacred Grains" and is one of the most healthful sources of protein.
DIY TOFU RECIPE
Printable recipe here: http://www.marystestkitchen.com/diy-tofu-just-soymilk-lemon-water/
Makes about one 8.5oz block (250g)
About 5 cups plain soymilk (One batch of this recipe: https://youtu.be/wDdzSr7RqC8) [1180ml]
1/2 cup water [118ml]
1 1/2 tablespoons fresh lemon juice [22ml]
Combine the water and lemon juice.
Separately, heat the soy milk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soy milk from burning on the bottom. If you don't have a thermometer, you can bring it just to a boil, then remove from heat and stir for 2-3 minutes to cool.
Remove the soy milk from heat and stir half of the lemon mixture into the soy milk for 1 or 2 minutes with a wooden spoon or spatula.
Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop.
Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently.
After a minute or two, the soy milk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid.
Let sit for 10 to 15 minutes.
Afterwards, the soy milk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well.
Prepare a colander or sieve lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
Ladle the soy curds into the cheesecloth.
Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water.
Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
With the curds securely wrapped in the cheesecloth, place 5 to 10 pounds of weight on top. The more weight, the firmer your tofu will be. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device.
Let sit for 30 minutes to an hour.
Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further.
Now it's ready to use! Otherwise, store it in water in the fridge for up to a week. It can also be frozen.
NOTE: Do NOT use "sweet lemons" for this recipe. They are lemons that are not sour and will not have the required acidity for this recipe.
OKARA SEA BURGERS
Save the soy milk pulp and make these: https://www.youtube.com/watch?v=uYBhkL8uzSY
Any questions? Comment below or reach out on any of my social media channels:
Check out http://www.marystestkitchen.com for more frequent vegan recipes, crafts, DIY ideas, and other randomness.