Homemade Tofu

Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth. I blend the soy beans by three batches, each time with 1L water for blending and another 500 to 700ml to wash the pulp.

Place a gauze on a strainer and then strain the soy milk. When the pulp is almost dry, add more water and wash the pulp. Squeeze the gauze bag forcefully to make sure all the liquid is squeezed.

Bring the soy milk to a boil. Watch carefully since it overflows easily. Stir from time to time to avoid a burnt bottom(recommend simmer for 15 minutes for the consideration of trypsin inhibitor). Skin off the bubbles on the surface. Remove from heat and rest for 2 to 3 minutes until the temperature drops around 80 degree C to 90 degree C. Stir from time to time during the heating to avoid sticky bottom.

Whisk 3 tablespoons of rice vinegar or 3 lemon juice with 1 cup of water.

Use a small spoon and gently stir the acid mixture in. You can watch the video for the details until all of the tofu protein is firmed (the liquid above becomes clear). You don’t need to use all of the vinegar mixture. Once the liquid is clear, stop the step.

Transfer to a shaping tool, you can use a rectangle strainer. Press with a weight. Set aside for 15 minutes for softer version or 30 minutes for firm version.

After the processing, I recommend soak the tofu in cold water for at least half an hour so the texture can be more intense and by the way, possible to remove the extra sour or bitterness caused by the coagulants.