- 2 quarts soy milk
- Coagulant: Choose one
- Boil the soy milk for 5 minutes and then cool to 160-175°F (70-80°C) degrees.
- If making soy milk fresh using a soy milk maker, there is not need to boil the milk again.
- Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!
- Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
- While the mixture sits, small white curds will separate from amber colored liquid.
- Once the process is complete, transfer the curds into a molding container lined with cheese cloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together.Remove the block of tofu from the mold.
- If the tofu will not be consumed the same day its made, store the tofu in a container with cold water in the refrigerator. The soaking water should be changed daily.
- Makes a little less than a pound of tofu.
Tips for Making Tofu
- The amount of coagulant used will influence the texture of the final product; more coagulant will produce firmer tofu, less coagulant will produce softer tofu.
- If the tofu will be consumed within 24 hours of being made, there is no need to store it in water.
- To give the tofu a more fibrous texture, cover the tofu in water in a sealable container and place in the freezer. Thaw when ready to use.