Tofu is so easy to make and it is such a satisfying thing to whip up and have in the fridge for making stir fry, sauces and various desserts. I have been making about 200g of tofu a week (and my partner still has no idea how much tofu he is eating) and using it to make cheesecake like desserts in various flavours. There isn’t much actual work in making tofu, but there is a bit of planning and thinking ahead. This is how I go about it.
I make a huge batch of soy milk using 2 cups of soy beans. How I do that is described here.
After bottling a litre of milk for home use and putting the okara (the pulp) in a lunchbox in the fridge or freezer, I put the rest of the milk back on the stove on a low heat to warm up again.
When the milk reaches 71 degrees Celcius, I add the juice from a lemon mixed with 1/2 cup of warm water by pouring half the mix into the pot and stirring for a few seconds. I wait a minute or two before adding the rest of the lemon juice and gently stirring the lot a bit. I usually put the lid on the pot and leave it to sit for a half hour or so while I do something else (I have forgotten it and left it until the next day at this point, but it isn’t to be recommended).
When I lift the pot lid, I should see lots of white curds in a clear or slightly yellow/green liquid. Now I know it’s time to pour the lot into a tofu mold lined with some wet muslin or cheesecloth. The liquid that drains out is really rich in nutrients and can be watered onto the garden outside (it gets smelly after a day or two).
When a bit of the liquid has drained out of the mold, I fold the cloth over the tofu and put the press lid on. You can use anything heavy to weigh down the lid. I usually use a 3 litre juice bottle. Leave the weight on the press for three hours or so. This presses the tofu together and makes it firm.
When the tofu is all pressed out, I unwrap the block and put it into a lunch box filled with water in the fridge.
It really is that easy. I plan to plant a crop of soy beans in the garden this year, so I can make tofu, okara and soy milk from my own crop. I wonder if it will taste different?