dinner · vegan · vegetarian · dairy-free · gluten-free
Homemade tofu
Fresh, silky tofu from dried soybeans, curdled with nigari or lemon juice.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Blend the soaked beans with 960 ml water until very smooth.
-
2
Simmer with the remaining water 10 minutes, stirring to prevent scorching, then strain through cheesecloth to get soy milk.
-
3
Heat the soy milk to 79°C (175°F), take off heat and gently stir in the coagulant in thirds. Rest 15 minutes until curds form.
-
4
Ladle curds into a cloth-lined mold, cover and press with a weight 15–30 minutes.
-
5
Store in cold water in the fridge up to 4 days.
