On a captivating journey through Nepal, the discovery of incomparably fresh, homemade tofu at a quaint Japanese eatery just steps from a resting place captivated the taste buds. The proprietor, a long-term Japanese expat, crafted both fresh and lightly fried tofu accompanied by an invigorating sauce loaded with ginger and spices, making every dining experience there a comforting ritual after long days. Intrigued by the simplicity yet richness of the flavors, the determination to delve into the craft of tofu making sparked after many cheerful exchanges and the shared secrets of its preparation.
Upon return, despite the rush of daily life, the idea of making tofu resurfaced during an enlightening chat with culinary talents. The inspiration came from tales of a rewarding stint at a Zen monastery on the West Coast where large batches of tofu were a weekly tradition, igniting a collaborative tofu-making venture.
Fresh tofu, cherished for its light, subtly sweet flavor and delicate texture, starkly contrasts the often denser, store-bought varieties. Recognizing its perishable beauty, it’s best savored promptly within a day or so of its creation.
The commitment to tofu’s homemade creation brought about the contemplation of several recipes that would utilize every aspect of the tofu making process.
Indeed, making tofu mirrors the simplicity of crafting a basic cheese such as fresh ricotta, shaping an enjoyable and educational day of culinary adventure.
Below lays out the process and reflections from that enriching day spent unraveling the art of tofu preparation:
Homemade Tofu Recipe
Ingredients:
- 1-½ cups of high-quality soybeans
- 14 cups of spring or filtered water
- 1-½ teaspoons dry nigari
Tools:
- Blender
- Large heavy-bottomed pot
- Muslin cloth
- Large strainer or colander
Instructions:
- Begin by soaking the soybeans in 5 cups of water for no less than 12 hours.
- Heat another 6 cups of water in a large pot. Blend the soaked beans and their liquid in batches for about 2 minutes each. Intermittently add each batch to the heated water in the pot, stirring well to prevent sticking or burning.
- Allow the mixture to approach a boil gently, then remove from heat, cover and let cool for 30 minutes.
- Once cooled, strain using a muslin-lined strainer, extracting the soymilk and setting aside the soy pulp (okara).
- Rinse the pot, return the soymilk, and gently reheat to 175 degrees Fahrenheit for about an hour, skimming off the forming yuba and setting it aside.
- Dissolve nigari in 1 cup of water and add to the gently stirring soymilk in a zigzag motion, followed by a gentle rest for coagulation.
- Transfer the curds and whey into a lined tofu mold, press and let set.
Serve the freshly made tofu immersed in water, celebrating its delicate freshness.
These culinary creations, born from the process of making and utilizing tofu, showcase the multifaceted pleasures of cooking with fresh, wholesome ingredients.
Classic Homemade Tofu
Discover the secrets to crafting delectably light and subtly sweet homemade tofu, distinguishing itself markedly from store-bought versions. Dive into this engaging recipe, honed from a culinary adventure that combines simplicity, tradition, and the pure joy of crafting food from scratch. Perfect your tofu-making prowess today!
4
servings30
minutes1
hour20
minutes150
kcal1
hour10
minutes3
hoursKeep the screen of your device on
Ingredients
- Tofu Ingredients
3.5 quarts filtered water
1.5 cups high-quality dried soybeans
1.5 tsp dry nigari
- Alternative Ingredients
lemon juice or vinegar can replace nigari if unavailable
Directions
- Preparation – Soak the soybeans in about 40 ounces of water for at least 12 hours to soften.
- Blending & cooking – Puree the soaked beans with their water in three batches, combining each with 6 cups of hot water in a pot. Heat without boiling and prevent the mixture from sticking.
- Straining & cooling – After cooling slightly, strain the soy mixture through a muslin-lined colander to gather the soymilk and separate the residue, known as okara.
- Coagulation Process – Reheat the soymilk to 175°F, add nigari dissolved in 1 cup of water, let sit for 30 minutes for the tofu to set.
- Molding & Pressing – Press the curds in a tofu mold covered with muslin for 45 minutes to form the tofu block.
Equipment
- blender
- heavy-bottomed pot
- colander
- Mixing Bowls
Nutrition Facts
- Calories: 150kcal
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 15mg
- Potassium: 200mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 1g
- Protein: 16g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 350mg
- Iron: 3mg
