Homemade tofu is not difficult to make,
Tofu, long a staple in Asian diets, is made from soybeans and pressed into a square shape. The addition of calcium sulphate, or gypsum, as a coagulant results in as much as 10 times the calcium compared to using traditional nigari or magnesium chloride. Making tofu at home is not difficult and results in a fresher taste than what you can purchase at a health food or grocery store. Add this to my Recipe Box.
Instructions
1. Measure 3 cups dried soybeans into a stockpot or large saucepan. Cover with at least 9 cups of water and allow the beans to soak for 8 hours.
2. Work in batches and spoon 1 cup soaked soybeans into a blender jar. Add 1 quart water and grind at high speed until the beans are pulverized. Do this with a second batch. On the third and last batch, use the remaining beans and one final quart of water.
3. Line a colander with cheesecloth and set it inside a large bowl. Drain the ground soybean liquid through the cheesecloth, collecting the liquid in the bowl beneath the colander. Pull up the corners of the cheesecloth and squeeze the bag to release any remaining liquid.
4. Pour the liquid back into the stockpot and simmer for 10 minutes over low to medium-low heat. Remove from heat and allow the liquid to cool.
5. Mix 3 tbsp. of gypsum with 6 tbsp. water in a small bowl. Heat this for 1 minute in the microwave.
6. Add the gypsum mixture to the soybean liquid when the soybean liquid reads 176 degrees Fahrenheit on a cooking thermometer.
7. Stir the mixture until the liquid begins to coagulate, or curd. Allow the curd to sit, undisturbed for 10 minutes.
8. Spoon the curd into a colander or tofu mold lined with cheesecloth.
9. Fold the top of the cheesecloth over the curds and add weight to the top. If you are using a colander, place a saucer over the curds and top with a small saucepan filled with water. Press for 15 minutes.
10. Unwrap the tofu and use immediately. To store, immerse the tofu in cold water in a covered container and refrigerate.
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