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Homemade tofu

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Rate this recipe 4.2/5 (29 Votes)

Ingredients

  • 1 cup dried soy beans
  • 3 cups water
  • 3 tsp nigari

Details

Level of difficulty Average
Preparation time 25mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Soak the beans overnight, then discard the water and rinse.

Step 2

Blend them with some water and strain the pulp to achieve a runny milk.

Step 3

Set the pulp aside and bring the milk to a boil then turn the heat off and add the nigari.

Step 4

Let rest for 5-10 minutes until it curdles and then pour the mixture in a cheese cloth in a tofu mould.

Step 5

Let the tofu firm up with a weight on top for a few hours then place in a cointainer covered in water.

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The pulp, or okara, should be used within a few days or frozen.

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