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:
Ingredients
2 cups dried soybeans
1.5 teaspoons coagulant (nigari or lemon juice)
Water for soaking and cooking
Instructions
Soak the Soybeans:
Place soybeans in a large bowl, cover with water, and soak overnight (about 8-12 hours).
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.
Cook Soy Milk:
Bring soy milk to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
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.
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.
Final Steps:
Unwrap the tofu and submerge it in cold water to firm it up. It’s now ready to cook!
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.