TOFU FROM SOY MILK RECIPES

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DIY TOFU: JUST SOYMILK, LEMON, AND WATER! – MARY'S TEST ...



DIY Tofu: Just Soymilk, Lemon, and Water! – Mary's Test ... image

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; milder and with a different bite. Plus it's super easy to make. And don't worry, it doesn't taste very lemon-y at all. HOMEMADE soy milk made from THIS recipe is highly recommended. Many commercial soy milk brands will not coagulate properly. And some other soy milk recipes don't extract enough protein and fat to give you a good yield.

Provided by 2020, Mary Lin All Rights Reserved.

Total Time 45 minutes

Cook Time 45 minutes

Yield 260

Number Of Ingredients 3

5 cups plain HOMEMADE soy milk (see description for recipe link)
1/2 cup water
1 1/2 tablespoons lemon juice (must be sour!)

Steps:

  • Combine the water and lemon juice.
  • Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk 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 a minute or two to cool.
  • Remove the soymilk from heat and immediately stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. STOP immediately if the milk starts to thicken to avoid breaking the curds into small bits.
  • 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. HOWEVER if the soymilk has already turned into solid curds, just spoon the lemon mixture over top.
  • After a minute, the soymilk should start to separate and curds will begin to form. Stop stirring as soon as you see curds forming and cover the pot with a lid.
  • Let sit for 15 minutes.
  • Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The liquid should be clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice to the milky liquid and stir gently.
  • If your soy milk has not completely coagulated and you already tried adding a few more drops of lemon juice, you may need to heat up your soy milk again. Avoiding to heat up too quickly, use medium heat and get it back up to 160°F. Then turn off the heat, cover and it should finish coagulating. If that doesn't work, the problem may be your soy milk is not properly made for tofu-making.
  • Prepare a colander or sieve lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
  • Scoop some soy curds with your slotted spoon or similar ladle and let excess water drain away before transferring to the cheesecloth.
  • Carefully 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. *Wait a few minutes if the bundle is too hot to handle**
  • Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
  • With the curds securely wrapped in the cheesecloth, place a couple pounds of weight on top. 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 15 to 30 minutes (longer time for firmer tofu)
  • Place the wrapped tofu in a bowl of ice-cold water. This will help the tofu firm up further. After a few minutes, you can unwrap the tofu. Then let it sit in the water until completely chilled through. Afterwards, it's ready to use!
  • Store fresh tofu in cold water, cover with a lid and refrigerate. Use as soon as possible; store for up to 5 days.
  • If you're storing in the freezer, you don't need to keep it swimming in water. Just put in a freezer bag, squeeze out excess air and freeze. The texture will change to more spongy. Keep for up to 2 months.

Nutrition Facts : Calories 126 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 5 grams fat, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1/4 of recipe, SodiumContent 151 grams sodium, SugarContent 8 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

12 BEST TOFU RECIPES – THE KITCHEN COMMUNITY



12 Best Tofu Recipes – The Kitchen Community image

Tofu is perhaps the most misunderstood food in the world. Far too many people think tofu recipes are bland. Little do they know that tons of incredible tofu dishes will make them forget about meat. Healthy tofu recipes don't have to be a "sacrifice," or a chore to make or eat. You can find many

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