Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, homemade tofu is so much better tasting than the store-bought stuff and super easy to make. And don’t worry, it doesn’t taste like lemons at all. You don’t need anything special other than cheesecloth.
Click here for the printable recipe.
Store bought soymilk usually contains a bunch of additives so you won’t want to use that for this recipe. Use homemade soymilk or brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too; here’s the recipe. You’re welcome. 😉
Video Tutorial for Homemade Tofu
You may have heard some rumours about soy, but this legume has been consumed in China for centuries! Soy is one of the “5 Sacred Grains” and is one of the most healthful sources of complete protein. Check out this article from Dr. M Greger on the healthfulness of soy.
Check out this quick recipe for Chinese Five-Spice Tofu, one of my favourite ways to eat up fresh, homemade tofu.
Printable recipe for DIY Tofu
- 5 cups plain soymilk (Soymilk Tutorial here) [1180ml]
- 1/2 cup water [118ml]
- 1 1/2 tablespoons fresh lemon juice [22ml]
- Combine the water and lemon juice.
- Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom. If you don't have a thermometer, you can bring it just to a boil, then remove from heat and stir for 2-3 minutes to cool.
- Remove the soymilk from heat and stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula.
- Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop.
- Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently.
- After a minute or two, the soymilk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid.
- Let sit for 10 to 15 minutes.
- Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well.
- Prepare a colander or seive lined with a few layers of cheesecloth over a bowl, or use a steamer pot.
- Ladle the soy curds into the cheesecloth.
- Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water.
- Untwist the cloth and re-wrap the curds so that it forms a loaf shape.
- With the curds securely wrapped in the cheesecloth, place a a couple pounds of weight on top. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device.
- Let sit for 30 minutes to an hour.
- Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further.
- Now it's ready to use! Otherwise, store it in water, in the fridge, for 1 to 2 weeks. It can also be frozen.
- This recipe can be multiplied to make larger batches. This recipe makes about 350g (12 ounces) of firm tofu using 8 lbs of weight over 45 minutes. The weight of your finished product will depend on how much water is pressed from your tofu.
- Store bought soymilk usually contains a bunch of additives so you won’t want to use that for this recipe. In fact, these additives are sometimes added specifically to prevent curdling which is exactly the opposite of what we're trying to do. Use homemade soymilk or brands that only contain soybeans, water and maybe salt.