Description
This guide provides a step-by-step process for making fresh, homemade tauhu (tofu) at home. It covers the essential ingredients, equipment, and techniques needed to create customizable, delicious tauhu from scratch. Learn how to control the texture, ingredients, and flavors of your tofu, while reducing your reliance on processed foods and learning to connect to the rich history of tofu.
Ingredients
Scale
- 1 cup dried soybeans
- Water (for soaking, blending, and cooking)
- Coagulant (Calcium sulfate or Magnesium chloride or lemon juice/vinegar)
Instructions
- Soak the Soybeans: Soak soybeans in water for 8-12 hours.
- Make Soy Milk: Blend soaked soybeans with water, strain through a nut milk bag or cheesecloth.
- Cook Soy Milk: Bring soy milk to a gentle boil, simmer for 5-10 minutes.
- Add Coagulant: Dissolve coagulant in water; add to hot soy milk while stirring, curds should form.
- Press the Tauhu: Line a mold with cheesecloth, ladle curds in; press for 20-60 minutes.
- Store/Use: Cut and store tauhu in water in the refrigerator.
- Prep Time: 12 hours (soaking) + 30 minutes
- Cook Time: 30 minutes
- Category: Side, Main Dish, Ingredient
- Method: Straining, Boiling, Coagulation, Pressing
- Cuisine: Asian (Chinese origin)
Nutrition
- Serving Size: 1/4 block (approx. 3-4 oz)
- Calories: 100-120 calories (per 4 oz)
- Sugar: 0-1g
- Sodium: 0-5mg
- Fat: 6-8g
- Carbohydrates: 2-4g
- Fiber: 1-2g
- Protein: 8-10g
Keywords: Tauhu, Tofu, Homemade, Soybeans, Vegan, Vegetarian, Gluten-Free, Soy Milk, Coagulant, Healthy, Plant-Based