How to make your own Tofu

Do not be intimidated by the length of this recipe. There are a few steps, but they’re not difficult and certainly don’t need to be overwhelming. In terms of the coagulant — used to turn the soy milk into tofu during the process — you have several options: Epsom salts, lemon juice or apple cider vinegar. I prefer lemon juice, but it’s worth experimenting to see what works best for you (or use what you happen to have on hand). If you think you’ll make a lot of batches of tofu, it’s worth investing in a tofu press, but it’s not necessary. An empty cardboard milk carton or a loaf pan can be used to form the blocklike shape, or simply press in a colander. I try to use my homemade tofu as quickly as possible to take advantage of its freshness. It holds up well in a variety of recipes, both sweet and savory. 

Makes 1 large block of tofu

1 1/2 cups dried soybeans

41/2 cups water

Coagulant (options: 2 teaspoons Epsom salts (magnesium sulfate), 4 tablespoons freshly squeezed lemon juice or 3 tablespoons apple cider vinegar)

Cheesecloth

In a large bowl, soak the dried soybeans in 4 1/2 cups water for about 8 hours (or overnight).

After soaking, grind the soybeans with their soaking water in a food processor, until the beans are ground fine.

In a large pot, bring 5 cups of water to a boil and add the ground soybeans. Reduce to medium heat, and keep the mixture almost at a boil, stirring continuously to prevent sticking. As the mixture seems about to boil, reduce heat to low and cook the beans for an additional 8 minutes or so, stirring continuously, until a layer of foam forms on top.

Place a cheesecloth-lined colander over a bowl. Strain the bean mixture through the colander and reserve the liquid (aka the soy milk). Gather up the sides of the cheesecloth and twist it closed to squeeze out as much liquid as possible. Discard cheesecloth and solids.

In a small bowl, mix together coagulant with 1 cup water and stir until dissolved.

Rinse out the cooking pot, pour in the soy milk and cook over low heat, stirring continuously. When the temperature of the soy milk is between 150 and 155 degrees, remove the pot from the heat.

Add half of the coagulant mixture to the soy milk, stirring with a spatula in a whirlpool pattern. After stirring vigorously for about 6 times, bring spatula to a halt standing upright in the soy milk and wait until turbulence ceases. Then add the remaining coagulant mixture and stir gently in a figure-eight pattern. When the soy milk starts to coagulate, cover the pot and let it sit for 15 minutes. (It may not look as though it’s coagulating at first, but don’t fear: It is.)

Line a colander with cheesecloth and set the colander over a bowl that can support it. With a soup ladle, transfer the coagulated soy milk into the cloth-lined colander (or tofu press or loaf pan).

Fold the cloth over the top of the coagulated soy milk, and place a plate and then a weight of about 1 1/2 pounds on top. Let stand for about 15 minutes to press out any excess water.

Place in refrigerator to chill and firm slightly, about an hour. Serve the tofu immediately, or store it in fresh, cold water in the refrigerator for up to three days.