I found a couple of recipes for homemade tofu and for the past two weeks, I read them over and over. And each time, I grew more nervous as I tried to envision each step of the recipe – soak beans, purée beans, boil purée, strain purée, heat milk, add nigari, stir, scoop into molds, set molds, and cross fingers. I felt like I was cramming for a huge exam…I just didn’t want to fail.
I was first intrigued with homemade tofu when La Fuji Mama posted a recipe about 4 years ago. Then I came across another recipe 2 years ago in Food and Wine. I bought a 4-pound bag of soybeans and it sat in my pantry for about a year. Then this Sunday Supper event came about, and I knew it was time. Oh yes, it was time.
The ingredients are few – soybeans which you can find at most grocery stores, a coagulant like the Japanese nigari, and water. I was so close to buying a special tofu mold, but realized quickly that it wasn’t necessary. I just happened to have a couple of those strawberry containers that I read would suffice. If that didn’t work, I could always use a colander. The only thing left to buy was the nigari, the coagulant which was easily found on amazon.com.
So I not only made this recipe once, but three times! I’d say I conquered this one!
Homemade Tofu
Yields about 6 ounces
8 ounces (about 1 1/3 cup) dried soybeans
Water
1 teaspoon nigari (magnesium chloride)
To make the soy milk (yields about 4 cups):
1 – In a large bowl, add beans and cover with water. Add enough so that the water level is about 2-inches above surface of beans. Soak overnight or for about 8-12 hours.
2 – Drain the beans and reserve the bowl. You will use the bowl to hold the puréed beans. Measure about 1 cup of spring or filtered water. In a blender or food processor, add half the beans and 1/2 cup of water. Puree the beans. Set aside the purée in the reserved bowl. Purée the second batch of beans with the remaining 1/2 cup of water.
3 – Line a colander with a food-safe fine cotton cloth or 3 layers of cheesecloth. Place the colander in a large heat-proof bowl.
4 – In a large pot, bring 5 cups of spring or filtered water to a boil over high heat. Carefully add the puréed beans and stir with a wood or a heat-proof rubber spatula . Lower heat to medium and simmer for 8 minutes. Continue to stir while scraping the bottom of the pot. Be careful not to let the mixture boil over. When the mixture starts to foam up, either take the pot off the heat until the foaming subsides or add several tablespoons of cold water.
4 – Drain the purée in the lined colander and let sit for about 15 minutes or until the mixture is cool enough to handle. Gather the ends of the cloth to form a ball with the purée and squeeze out as much of the remaining liquid. The purée should look dry at this point. Reserve the purée to make this or kongbiji jigae (soybean stew, a recipe I’ll share in a couple of weeks) or discard them.
To make the tofu:
5 – While the purée is draining, wash out the pot that you just used to make the soy milk.
6 – Still waiting? Dissolve 1 teaspoon of nigari in 1/4 cup of spring or filtered water. Set aside.
7 – Pour the soy milk into the clean pot. Turn the heat up to high and heat the milk up to 175°F. Monitor the temperature with a heat-proof cooking thermometer. Once it reaches this temperature, take the pot off the heat.
8 – Now you will add the coagulant or the nigari solution. Add 2 tablespoons plus 2 teaspoons of the nigari solution. Stir to combine and you will see the milk starting to coagulate. Cover and let sit for at least 15 minutes.
9 – While you’re waiting, line your tofu mold or colander with a fine cloth or 3 layers of cheesecloth.
10 – Ladle the tofu into the mold. Overlap the tofu with the ends of the cloth. Place a plate or something flat (in my case, the trimmed berry container cover) on top and place a weight atop the flat surface. Two 14-ounce cans OR one 32-ounce box of broth worked for me. Let the tofu sit anywhere from 30 minutes to 2 hours depending on how firm you want the tofu.
11 – Carefully unwrap the tofu. Use right away or place in a storage container large enough to hold the tofu and enough water to keep it submerged. Cover and keep refrigerated until ready to use. It should be good for about 3 days.
Here is what the rest of the Sunday Supper crew is conquering in food this week! Thank you to Conni of The Foodie Army Wife for hosting such a great event!
New Expeditions (Sides, Starters & Staples)
- Homemade Corn Tortillas from Pescetarian Journal
- Easy Oven Polenta from Shockingly Delicious
- Homemade Spiced Flour Tortillas from Chocolate Moosey
- Naan from Hezzi-D’s Books and Cooks
- Homemade Tofu from Kimchi MOM
- Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
- Indian Moong Beans from Magnolia Days
- Baked Lemon Coconut Risotto from Soni’s Food
- Homemade Peanut Butter from Home Cooking Memories
- Homemade Ricotta Cheese from Webicurean
- Portuguese Chorizo Bread from Family Foodie
Grand Quests (Main Dishes)
- Traditional Pork Tamales from Gourmet Drizzles
- Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
- Rice Burger from The Urban Mrs.
- Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
- Miso-Glazed Salmon from The Foodie Patootie
- Penne with Mustard and Chives from My Other City By The Bay
- Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
- Spanish Baked Scallops from Momma’s Meals
- Black Beans and Cheese Empanadas from Basic N Delicious
- Pork Dim Sum from Small Wallet, Big Appetite
- Venison Steak Gyros from Curious Cuisiniere
- Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
- Vegetarian Hortobagyi Pancakes from Happy Baking Days
- Caribou & Andouille Chili from The Foodie Army Wife
-
Grilled Asian Snap Peas and Peppers from Neighborfood
Escapades (Sweet Treats & Spirited Companions)
- Vegan Chocolate Mousse from The Not So Cheesy Kitchen
- Zebra Cake from That Skinny Chick Can Bake
- Multilayer Bars from What Smells So Good?
- Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
- Homemade Vanilla Marshmallows from Vintage Kitchen
- Strawberry Raspberry Fruit Leather from Juanita’s Cocina
- Making Macarons – FAIL! from girlichef
- Macaroons from Noshing With The Nolands
- Fresh Strawberry Frozen Yogurt from The Messy Baker
- Bircher Muesli from Peanut Butter and Peppers
- Hello Kitty Rice Krispies from The Ninja Baker
- Homemade Cinnamon Rolls from In The Kitchen With KP
- Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
- Ombre Mini Cakes from Daily Dish Recipes
- Chocolate Dipped Madeleines from Big Bear’s Wife
Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
I’m excited about the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference
