Tofu is an absolute star in our kitchen. Whether it’s dumplings, noodles, ramen, or even a fresh summer salad, tofu brings a unique and versatile flavor and texture that’s hard to match. The best part? Making your own homemade, organic tofu is a far cry from the mass-produced supermarket variety, and trust us, it’s a lot easier than you may think. In our kitchen, tofu is a must-have ingredient that always finds its way into our fridge.
Also known as bean curd, tofu is essentially the product of coagulated soy milk that’s been pressed into soft white blocks. It’s almost a little humorous when you discover that this wonderful food was an unintentional invention in China. A simple experiment of flavoring soybeans with Nagari, a type of seaweed, accidentally resulted in the creation of bean curd!
Why Make Your Own Tofu?
While buying tofu from the supermarket may seem convenient, it often comes packaged in plastic and is shipped from far-off places, adding unnecessary waste to our environment. Supermarket tofu also tends to be loaded with preservatives. In contrast, homemade tofu gives you complete control over the ingredients, ensuring a fresher, healthier product, free of preservatives.
By using your own soybeans, you also support local agriculture and significantly reduce your carbon footprint. Plus, there’s no packaging to worry about!
How to Make Homemade Tofu
Ingredients:
- 5 cups of plain soy milk
- 1/2 cup of water
- 2 tablespoons of lemon juice
Instructions:
- Begin by combining your water and lemon juice, which will act as a coagulant.
- Heat your soy milk until it boils, stirring constantly to avoid burning. Once done, remove it from the heat and continue stirring for an additional 1-2 minutes.
- Gradually stir your water and lemon mixture into the soy milk. Be sure to stop as soon as the mixture starts to thicken to avoid breaking the curd.
- Let the mixture rest for about 15 minutes until the liquid separates completely. If it’s still not solid, add a few more drops of lemon juice.
- Prepare a colander lined with cheesecloth over a bowl. Pour your mixture in, then carefully gather the sides of the cloth to drain out most of the water.
- Re-wrap the curds in the cloth to form a loaf shape. Place a weight on top and let it sit for 15–30 minutes.
- Finally, remove the cheesecloth and let the tofu sit in cold water for a few minutes. Your homemade tofu is now ready to be enjoyed with your favorite meal!
The Nutritional Perks of Homemade Tofu
Apart from the satisfaction of making your own food, homemade tofu also has nutritional advantages over store-bought versions. It’s rich in protein, iron, and calcium, making it an excellent addition to a plant-based diet. You can also experiment with different soybean varieties, giving your tofu a unique twist of flavors and textures each time you make it.
So why not give homemade tofu a try? You might just find it a staple in your own plant-based kitchen too!