How To Make Homemade Tofu From Scratch

Instructions

1. Rinse the dry soybeans thoroughly under cold water to remove any dirt or impurities.
2. Soak the rinsed soybeans in 1000 ml of water for at least 8 hours or overnight until they swell and soften.
3. Drain the soaked soybeans and blend them with 500 ml of fresh water until smooth to create soy milk slurry.
4. For the slurry into a large pot and add the remaining 500 ml of water, then bring to a boil over medium heat while stirring frequently to prevent sticking.
5. Once boiling, reduce heat and simmer for 10 minutes, stirring occasionally to avoid burning the soy milk.
6. Remove the pot from heat and let it cool for 5 minutes before adding 2 teaspoons of calcium sulfate dissolved in 100 ml of warm water.
7. Gently stir the mixture once to distribute the coagulant, then cover the pot and let it sit undisturbed for 15 minutes to allow curds to form.
8. Line a tofu mold or a small colander with a clean cheesecloth and carefully ladle the curds into it, folding the cloth over the top.
9. Place a weight on top of the curds to press out excess liquid and shape the tofu; press for 15 to 20 minutes depending on desired firmness.
10. Remove the tofu from the mold and unwrap the cheesecloth; rinse the tofu block gently with cold water to firm it up and remove any residual coagulant.
11. Cut the tofu into desired pieces and store in water in the refrigerator if not using immediately.