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Create your own fresh, delicious tofu from scratch using just two main ingredients. This recipe guides you through making soymilk, coagulating it, and pressing it into a firm block, resulting in a satisfying and fun culinary project.
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Soak, blend, and strain soybeans to make fresh soymilk. → Boil the soymilk, then gently heat it before adding dissolved nigari flakes to coagulate. → Let the soymilk curdle undisturbed for 10 minutes, then transfer the curds to a lined tofu press. → Press the curds with a heavy weight for 15 minutes to form a block. → Unmold the fresh tofu in a bowl of cool water and let it soak for 20 minutes to firm up.
Soak, blend, and strain soybeans to make fresh soymilk. → Boil the soymilk, then gently heat it before adding dissolved nigari flakes to coagulate. → Let the soymilk curdle undisturbed for 10 minutes, then transfer the curds to a lined tofu press. → Press the curds with a heavy weight for 15 minutes to form a block. → Unmold the fresh tofu in a bowl of cool water and let it soak for 20 minutes to firm up.
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Using a non-stick pot is highly recommended to prevent the soymilk from sticking and burning.
The leftover soybean pulp, known as okara, is edible and can be used in other recipes like pancakes or scrambles.
A proper tofu press will yield a firmer, more evenly shaped block, but a DIY container with holes will also work.
Store fresh tofu in the refrigerator completely submerged in water, and change the water daily for best results.
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