Make Tofu at home with Soy Milk or from scratch using dried Soya Beans
There are some things you think you will never make in your life. It is time to strike off Tofu from that list.
There are two kinds of people in the world - one that LOVE Tofu and one that hate Tofu. You can either love it or hate it, but you cannot ignore it. For a long long time Tofu ruled over all the vegan cuisine. You just had to say vegan and tofu would magically appear on your plate. Today, with so many more options like tempeh, seitan and mock meats that are readily available, tofu's dominance may have reduced a little. But for me, Tofu will always rule. I've tried the others and unfortunately my adventurous palate did not find a liking to them.
Last week I shared a recipe on How to make Soy Milk from dried Soya Beans aka from scratch. I got an overwhelming response to that post, Thank you guys!! So this week I am taking it one step forward from there - Making Tofu at home from Soy Milk. Making Soy milk wasn't difficult, making Tofu is even easier!!
FIRST, you need warm Soy Milk. Make your own or buy it from the store. Fresh soy milk will curdle easier than store bought as it has no stabilizers. But I'm sure you can work with the store bought one too, only, you may need a little more acid to get it to work.
SECOND, we will now curdle the milk. Traditionally Nigari or Magnesium Chloride
is used to curdle the milk. While this gives a better texture, it is not something that is readily available to me. So I used the next best coagulant which works perfectly when I make paneer - Lime juice. The coagulant is mixed with water and added to the warm Soy milk and stirred until the milk curdles or splits. You should continue to stir until you see the milk solids. Then just cover and rest for a while until the coagulant does its magic.
is used to curdle the milk. While this gives a better texture, it is not something that is readily available to me. So I used the next best coagulant which works perfectly when I make paneer - Lime juice. The coagulant is mixed with water and added to the warm Soy milk and stirred until the milk curdles or splits. You should continue to stir until you see the milk solids. Then just cover and rest for a while until the coagulant does its magic.
THIRD, straining the curds. Use a clean cotton cloth like a muslin cloth. Strain out all the liquid and tie the curds up in the cloth.
FOURTH, pressing the Tofu. If you are a regular tofu maker, buy a Tofu Press
. Or you can follow my video for a DIY way to make tofu press with readily available plates and boxes at home.
. Or you can follow my video for a DIY way to make tofu press with readily available plates and boxes at home.
Tofu is READY!!
Tofu made with lime juice is slightly more crumbly than the one made with nigari. It is also firmer and not silken. You can scramble this tofu, bake this tofu or fry this tofu. While the other two are healthier, my personal favorite has always been fried Tofu. What is you favorite way to eat tofu? Leave me a comment.
Watch out for my next post, I have a fantastic recipe to use this beautiful tofu we just made.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.
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Video Recipe
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How to make Tofu | Making tofu without Nigari | Soya Paneer Recipe
Recipe on how to make Tofu from fresh soy milk without using nigari. Making tofu using lime juice as coagulant. Recipe Type: Main
Cuisine: Asian
Prep Time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Yield: 250 gms
Ingredients:
1 litre Soy Milk
4 Tbsp Lime Juice
1 cup Water
Method:
1. Heat the soy milk in a pot until bubbles appear.
2. Mix the lime juice in the water.
3. Add half of the lime juice water and stir in a figure of 8 for 8-10 times.
4. Remove from heat and add the remaining lime juice water and continue to stir in figure of 8 until the milk curdles and you can see the milk solids.
5. Cover and rest for 15 minutes.
6. Strain using a clean muslin cloth.
7. Place in a tofu press and add weight. Keep it pressed for 15-20 minutes.
8. If you don't have a tofu press, you can make it yourself at home as shown in the video.
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