Homemade Silken Tofu
Homemade Silken Tofu
Unlock the Secret to Creamy, Homemade Tofu: A Guide to Using Tofu Coagulant
Making fresh, delicious tofu at home is easier than you think! Discover a special technique for using tofu coagulant to achieve a creamy and rich texture, rivaling store-bought varieties. This detailed guide covers everything from soaking soybeans to preparing the perfect coagulant, perfect for beginners.
Ingredients- 500g Dried Soybeans (e.g., Glycine max)
- 7g Tofu Coagulant (e.g., Magnesium Chloride or Calcium Sulfate)
- 1 Tbsp Sea Salt
- 300g Water
Cooking Instructions
Step 1
Begin by washing the dried soybeans thoroughly. Discard any beans that are broken or misshapen for a cleaner final product. Soak the 500g of soybeans in clean water for at least 6 hours, or until they have significantly swollen. Properly soaking the beans is crucial for achieving a smooth texture and delicious flavor.
Step 2
Many home cooks use tofu coagulant, right? Using it directly can result in a rather firm tofu. However, by following this method, you can create tofu that’s as soft and rich as the kind you buy, perfect for enjoying the authentic homemade experience. Why not make your homemade tofu even more delightful and tender?
Step 3
Now, let’s prepare the ‘tofu brine’ that makes delicious tofu! In 300g of clean water, dissolve 7g of tofu coagulant and 1 Tbsp of sea salt, stirring until well combined. This mixture acts as the coagulant, reacting with the soy milk to form soft, flavorful tofu. Adding salt during this step not only enhances the tofu’s flavor but also helps balance the taste. Using this brine will help your tofu set beautifully while maintaining a wonderfully soft texture.
Step 4
After soaking for over 6 hours, it’s time to grind the soybeans. Use a blender or grinder to process the soaked beans into a very fine paste. Grinding the beans as smoothly as possible is key to eliminating any beany taste and achieving a delicious tofu.
Step 5
You might need to add a little water during the grinding process. Even if you add water, continue to blend until the mixture is extremely smooth. If soybean particles remain, the tofu’s texture can become grainy, so focus on achieving a fine consistency for a silky smooth result.
Step 6
Next, strain the ground soybean mixture through a fine-mesh cloth (or sieve). Pour the ground beans onto the cloth and squeeze firmly with your hands to separate the soy milk from the pulp. The solid pulp left inside the cloth is called okara. The liquid that passes through is the soy milk, which is the main ingredient for making tofu. You’ll notice a significant amount of okara is produced; if you have plans to use it in other recipes, feel free to save it.
Step 7
Now, pour the soy milk into a pot and begin to cook it gently. It is absolutely crucial to stir continuously from the moment you turn on the heat until the soy milk boils. If you stop stirring, the soy milk can stick to the bottom, burn, or form clumps. Cook over medium-low heat, stirring constantly, until the soy milk comes to a boil.
Step 8
Once the soy milk has boiled vigorously, turn off the heat and transfer it to a wide bowl to cool down. When the soy milk is lukewarm, gradually add the prepared tofu brine. Importantly, do not stir immediately after adding the brine. Wait for about 30 minutes; you’ll start to see the soy milk beginning to coagulate. If it doesn’t seem firm enough after 30 minutes, add a little more brine and wait for another 30 minutes. Repeat this process until you achieve your desired firmness. Be cautious not to add too much brine, as this can make the tofu too hard.
Step 9
It’s time to shape the tofu. Prepare a colander or a basket that allows for drainage, and line it with a clean piece of cheesecloth. Carefully pour the beginning-to-coagulate soy milk mixture onto the cloth. Gently shake the container to help the mixture spread evenly for a more uniform tofu shape.
Step 10
Once the soy milk is in the mold, gather the edges of the cheesecloth to cover it. Place a heavy object on top to press the tofu. If you don’t have a heavy lid, you can use a bowl filled with water or other heavy items. Alternatively, you can tie the cheesecloth tightly and then gently pull and tighten it to apply pressure. Let it press for about 30 minutes to an hour, allowing the tofu to firm up.
Step 11
And there you have it! From 500g of soybeans, you’ve made two beautiful blocks of flat tofu. Homemade tofu boasts an unparalleled freshness and rich, nutty flavor. Enjoy it warm right away, or let it cool and use it in stews, stir-fries, and other delicious dishes. Enjoy your healthy and delicious homemade tofu!
