Tofu is a versatile plant-based protein that can take on various textures and flavors. Making it from scratch offers insights into the coagulation process. Here’s a step-by-step guide with flavor-enhancing annotations:
Ingredients
2 cups dried soybeans
1.5 teaspoons coagulant (nigari or lemon juice)
Water for soaking and cooking
Annotations:
Optional 1 teaspoon salt, to enhance flavor
Optional 1-2 sheets of kombu (dried seaweed), for a subtle umami flavor
Instructions
Soak the Soybeans:
Place soybeans in a large bowl, cover with water, and soak overnight (about 8-12 hours).
Annotation: Add kombu to the soaking water to infuse beans with umami.
Blend and Strain:
Drain the soaked soybeans, add to a blender with 4 cups of fresh water, and blend until smooth.
Pour through a nut milk bag or cheesecloth into a large pot to separate the soy milk from the pulp.
Annotation: For an enhanced flavor, add a pinch of salt to the soy milk before cooking.
Cook Soy Milk:
Bring soy milk to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
Annotation: Infuse with aromatics like a bay leaf or dried herb of choice for additional depth of flavor.
Coagulate the Soy Milk:
Dissolve the coagulant in a cup of warm water.
Remove the milk from heat and gently stir in the coagulant solution.
Let it sit for 10-15 minutes, allowing curds to form.
Annotation: Season the coagulant solution with a splash of soy sauce or tamari for added savoriness.
Press the Tofu:
Line a tofu mold or small container with cheesecloth.
Gently transfer curds into the mold and fold over the cheesecloth.
Place a weight on top to press out excess moisture for 15-20 minutes.
Annotation: Add herbs or spices like thyme or turmeric to the curds before pressing for an extra flavor layer.
Final Steps:
Unwrap the tofu and submerge it in cold water to firm it up. It’s now ready to cook!
Annotation: Store in salted water infused with fresh herbs for a subtle background flavor if not using immediately.
Tips for Toddlers
Let toddlers help with rinsing soybeans and mixing the coagulation solution. These safe, interactive steps engage them without the need for sharp utensils or heat.
References
The Vegetarian Flavor Bible by Karen Page for tofu preparation techniques and flavor pairing ideas.