I first made homemade tofu a few weeks back and am now addicted to it. I cannot believe how simple it is to make and how delicious freshly made tofu is when it is still warm; and how different it is to the bland slimy tofu that is sold in shops. Now I have made a few batches of plain tofu I have adapted and simplified the technique, using slightly fewer soy beans and pressing the tofu less. Even with less pressing homemade tofu is still firmer than most shop bought tofu. You do not need a tofu press to make tofu, an empty plastic box, piece of cheese cloth or muslin and a weight will suffice, it is much easier with a press and if you are going to regularly make tofu I do recommend getting one.
As an experiment I added a handful of spinach leaves to my soymilk at the same time as the coagulant and I was delighted with the result. Pretty and delicious fresh tofu with a twist. I am sure that the possibilities here are endless I am already thinking about herb tofu, mushroom tofu, chilli tofu…
Spinach Tofu (to make one block)
3½oz (100g) soy beans
3 pints water
1tbs vinegar (or juice of half a lemon)
Handful baby spinach leaves
Wash the soy beans well and soak in cold water for at least 8 hours (if leaving for more than 12 put bowl in the fridge). Rinse beans well again, picking out any loose skins.
Put beans in the food processor and add ½ pint water, blitz well until beans are finely ground and you have a thick white paste.
Place ground beans mixture in a large pot, add the remaining 2½ pints of water and bring to the boil. Gently simmer the soy milk for 10 mins stirring from time to time.
Strain through a muslin cloth into a large bowl. Reserve the soy bean pulp (okara) for other dishes.
Add the vinegar or lemon juice to the hot soy milk, stir once and then leave for10 minutes (I added a large handful of spinach leaves at this point). After this time the mixture should have coagulated into curds and whey.
Line the tofu press (or sieve) with cheesecloth or muslin and pour the curds and whey in, when nearly drained fold the cloth over the unpressed tofu, put the lid on the press and lightly press. (I find a single can of beans is the perfect weight).
After 20 minutes the tofu should be firm and ready. Home made tofu will be firmer than shop tofu and springier. Pressing weights and times will vary according to the beans and the coagulant used so you will need to experiment.
Gently remove from the mould and slice and serve warm with soy sauce and olive oil.
Delicious!
Funny, I just bought tofu at the store today… I’ll have to see how this goes for me today before I commit to actually making it myself. However, this sounds so much more appealing than the block you pick up at the store.
xoxox Amy
Good luck with tofu Amy, and please perserve with it. Shop bough is so disappointing (and watery) compared with homemade.
Hi Hippolyra – funnily enough, I have been reading your homemade tofu posts with interest and really keen on trying to make my own! Hope you do try my quiche recipe and that it works well for you. My only improvement would be to overlap the potato slices on the sides more than I did the first time, as it makes a thicker crust.
Wow–that is very impressive! It looks gorgeous and I bet it tastes a lot better than the store-bought! The chocolate covered orange peel in the previous post look to-die for, as well. . . a great project for a Saturday, I think.
Thanks so much for your comments on my blog–they are much appreciated! And I’m so glad I found yours as well. Looking forward to reading more
Hippolyra,
I am so happy you came by my blog. I am subscribing your RSS to my reader, I just love your posts and pics. Spinach tofu sounds like a super nutritious one.
wow I have never heard of a tofu press – many years ago I helped a friend make tofu (same friend who convinced me to make bagels with him) and would wash my hair with the whey – have sometimes thought of making it again thought not sure I would be as keen on whey shampoo these days
Johanna – apparently the whey is fantastic for soaking whites that have gone grey. I have not tried this yet.
I think this sounds absolutely amazing. Have you ever tried it with garlic and/or herbs?