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Making Your Own Tofu |
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Someone asked about how to save money on tofu. It has been 30 years since I last made some, and I have lost the recipe. It was in a book that I no longer have, because I can't digest soy products anymore. I did an email search and found only complicated, exotic-sounding recipes. So I am going to tell you as much as I can remember. It isn't a big deal, but you will have to experiment to get the temperature right. Don't let my vagaries stop you. It only costs the price of a pound of the dry soybeans to try this out.
First, soak the soybeans overnight. Any kind of soybeans can be made to work. In the morning, they should be swelled up to about twice their original size. Put some in the blender with as little water as is necessary to keep things moving. Then turn on the blender and liquefy the beans. I think a food processor would probably work even better than a blender. Now pour the resulting liquid through a strainer that is lined with cheese cloth. Put the liquid, or milk, in a saucepan and warm it gently. When you get to about 175 degrees F or so (again, experiment because this part isn't something I'm sure about), pour in some lemon juice or vinegar. Recipes on the net also suggest Epsom salts. I suggest starting with 1/3 cup per gallon of soy milk. It should start to separate right away. Stir it in to mix it well, and then let it separate for a few minutes. Now pour this through a clean cheesecloth. Put the solids in a mold and let them drain for a couple of hours in the kitchen sink. You can use any perforated container. I used a regular colander for my mold.
And there you have it. I don't know why the recipe is so hard to find. Must be some kind of industry secret? At the time I was doing this, soybeans were cheap and easy to find in one-pound bags. They seem to have disappeared from the shelves, but health food stores might have them.
By Coreen from Rupert, ID
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book898
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Post By Lost1 (Guest Post)
(05/06/2008)
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I know it is long but it has everything tofu
http://search.alot.com/web?q=making ... AB06004E93D8&install_time=30-04-2008:14:10&src_id=11006&tb_version=1.2.1.200
http://www.recipesource.com/special ... ts/vegetarian/tofu/how-to-make1.html
http://www.youtube.com/watch?v=3kARjk3k3EY
http://lists.ibiblio.org/pipermail/homestead/2005-February/004183.html
Hope this helps you.
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RE: Making Your Own Tofu
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Post By Missi (Guest Post)
(05/06/2008)
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If you go to MarthaStewart.com and go under her shows you will find a recipe and possibly the video of a guy making some about 2 weeks ago.
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RE: Making Your Own Tofu
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Post By Cynthia L. Durham (Guest Post)
(05/06/2008)
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Probably cheaper these days to either buy your soybeans from online. http://waltonfeed.com/ is a good place to start. Can you use dried OKARA as TVP?
Thanks, Cindy
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Request: Making Your Own Tofu
Does anyone have a recipe for making tofu like that commercially made from basic, raw ingredients and not from processed, instant powdered stuff which doesn't taste quite like the real thing.
Thanks,
YT in London
Answers:
RE: Making Your Own Tofu
Get the Hippie Handbook, ISBN 0-8118-4320-3. It's a fun book that discusses growing Tempeh (a type of tofu) in your bathtub (though you could/should use another container!), as well as other helpful information. (03/07/2005)
By Mary
RE: Making Your Own Tofu
Tofu is one of those cases where the homemade is not only cheaper -- it's also tastier than storebought.
Homemade Tofu
First: soak 1 cup of dry soy beans in 3 to 4 cups water overnight or until soybeans double in size. Drain water. Put 1 cup soaked soybeans into blender. Add 2 to 3 cups water and blend until of mushy consistency. Empty into a large pot. Continue blending soybeans with water until all have been chopped.
Place pot on medium heat and bring to almost a boil. When the mixture starts to boil, turn heat down to low and set timer for 30 minutes.
With a clean cloth (or cheesecloth) draped over a colander, pour cooked soy mixture in a cup at a time. The while liquid is soy milk. The mashed, cooked soy beans is okara.
Take the white liquid (soy milk) and place back on heat and pour 1/4 cup lemon juice and stir. When this mixture begins to coagulate, you have what is called "tofu" or curds and whey. The curds are tofu and the whey is the liquid.
Press liquid out and this is tofu. Soy milk can be used in any recipe that calls for milk. Soy milk will keep almost a week in the refrigerator.
The okara is fiber. You can spread this out on a cookie sheet and dry in the oven on very low temperatures. Then you can add to gravies, etc, you can think of to hide it in. (03/08/2005)
By Joyce
RE: Making Your Own Tofu
I tried your recipe and it's fantastic. I have referred a few other friends to your link too. much nicer then store bought. and I added a couple of herbs and things like sweet chili sauce to the tofu moulds for simple treats for myself. great for a snack dip with crackers..lol thanks heaps
Crystal.(quote)(/quote) (04/11/2005)
By Crystal Wicca
RE: Making Your Own Tofu
I tried your recipe but i am having trouble with it after the coagulating. It starts to separate but then what do I do? Do I leave it on the heat to go further? Do I strain it? I tried to press it out but it's not firm enough and pushes through the cloth. please help?
Thanks lea.
(04/12/2005)
By Cookie
RE: Making Your Own Tofu
You can also use Epsom salts as the coagulant. Or powdered food-grade gypsum. Sorry, I don't know the quantity off-hand. (04/25/2008)
By Nance
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