How to Make Tofu from Scratch

Equipment

• Blender

• Large Pot

• Large Bowls

• Flat top wooden spoon

• 2 Cheese cloths

• Tofu Press

Tofu Ingredients

• 600g Dry Soybeans

• 1 Cup Warm Water

• 2 Tbsp Salt

• 3 Tbsp Vinegar

Advance Prep

• Wash soybeans with filtered water

• Remove spoiled soybeans

• Soak soybeans in clean cold filtered water for 10-24hrs in a cool environment or in the fridge

Cooking

• Wash rehydrated soybeans in cold filtered water

• Remove any spoiled soybeans

• Add small batches of soybeans into blender

• Add enough water to cover soybeans in blender

• Blend

• Place blended soybeans into cheese cloth

• Tighten cheese cloth and strain into large pot

• Remove soybean pulp into separate container (save for later)

• Bring liquid protein to a boil on medium/high heat

• Scrape bottom of pan with wooden spatula making sure the proteins are not sticking / burning at the bottom of the pot

• When doubled in size / boiling turn heat to medium

• Once the foam is less than half add half vinegar and salt solution

• Cut slowly through the foam for 5 minutes

• If tofu is not forming add rest of solution

• Remove from heat once proteins have coagulated

• Add to cheese cloth in tofu press

• Press out extra liquid

• Remove tofu when there is no more liquid

  Bon appetit!