How to Make Tofu
 
 
Serves: 1 block
Ingredients
  • 3 cups soybeans (non gmo and organic for best results)
  • 3½ quarts water
  • 1 large lemon
  • Equipment:
  • 1 large pot
  • 1 medium pot
  • blender (or food processor)
  • 1 large bowl
  • colander
  • wooden spoon, spatula, spoon, or tongs (to press out soymilk)
  • cheesecloth (included in the kit)
  • tofu mold (included in the kit)
  • heavy weight like books or cans from your pantry
Instructions
  1. Soak soybeans in at least 6 cups water overnight.
  3. Drain and rinse soybeans.
  5. Add half of the soybeans in a blender with 3 cups hot water. Blend until smooth (about 30-60 seconds)
  7. Pour soy mixture to a pot with 2 cups hot water. Repeat steps for blending the remaining soybeans and pour to the pot.
  8. Heat to medium heat and let the mixture boil. Always stir to not boil over or burn the bottom of the pot (about 20-30 minutes). Turn off heat.
  10. Place a colander on top of large bowl. Fold cheesecloth twice and place on top of colander. Slowly pour a little bit of the soy mixture (be careful, it's hot!)
  12. Join edges of cheesecloth and twist to wring out soymilk. Use back of the spoon or a wooden spoon or tongs to press down the cheesecloth. This part takes some patience as you do it in batches. Once the soy is cool enough to touch, use hands to squeeze out soymilk.
  14. Set aside grounded soy or "okara". You could use it for making vegan fish fillets.
  16. Pour collected soymilk to a medium size pot and put to a boil. Always stir to not boil over or burn the bottom of the pot. Turn off heat and let cool for 2 minutes.
  17. While waiting, cut lemon in half and squeeze out juice to a small bowl. Remove seeds.
  18. Pour lemon juice to the pot of soymilk and mix well to evenly distribute the lemon juice.
  20. Let it stand for 15 minutes to form curds.
  21. Place tofu mold on top of a bowl. Rinse cheesecloth, fold twice, and place in the tofu mold.
  23. Using a spoon or a small strainer, scoop out soy curds and transfer to the mold.
  26. Fold cheesecloth on top of the curds.
  28. Place tofu mold in the fridge and put lid on top of the mold. Press down to release more liquid.
  30. Put a heavy weight (book or canned good) on top of the tofu lid. Refrigerate for at least an hour.
  31. Remove from the fridge and peel back cheesecloth.
  34. Use tofu immediately or soak in cold water and place back in the fridge.
Notes
If you're using a small blender or food processor, blend soy beans in batches (one cup beans to one cup water).

When squeezing out soymilk, it's best to do it in small, multiple batches.

You could use other kinds of coagulants like nigari, feel free to experiment.
Recipe by ASTIG Vegan at https://www.astigvegan.com/how-to-make-tofu/