It’s fun and easy to make tofu at home. If you want to make a firm rectangular block such as you find at the store, you’ll need to make a tofu press from 3/4-inch lumber (pine is best because it doesn’t have tannins or flavors to impart). This is simply a rectangular box with no top or bottom, usually 6 inches wide by 8 inches long and 4 inches deep. It needs a pressing board that’s 1/2 inch shorter and narrower than the 6 3 8 opening. Or simply fold the curds into cheesecloth in a colander placed in the sink, place a plate to cover on top, and weight the plate with a pot full of water. Otherwise, you can wash the loose tofu and let it drip dry before using it in a form that resembles cottage cheese.
SERVINGS
Makes about 2 pints
INGREDIENTS
2 quarts Soy Milk
4 teaspoons coagulant (see Tip)
PREPARATION
1. In a 3- or 4-quart stainless-steel pot, heat the soymilk over low heat to 180°F (steaming but not boiling), stirring frequently. Remove it from the heat and let it cool until you can put a finger into it without discomfort. In a cup, mix the coagulant with 1/4 cup of hot tap water to dissolve. Pour it a little at a time into the soy milk, stirring constantly. The milk will begin to thicken and curdle. If you want a soft curd, stop adding coagulant while the curd is still easy to stir. If you want to make a firm tofu, add coagulant until the curd becomes thicker and harder to stir.
2. To make tofu with the texture of cottage cheese (using the soft curd tofu), fold a large piece of cheesecloth over twice to make four layers. Place the tofu curd in the middle, then draw up the opposite corners of the cheesecloth and tie together to form a bag. Hang this bag from the kitchen sink faucet and slowly pour the curdled soymilk into the bag. Let it drain for 1 hour, then gently rinse with cold water and let drip dry another hour.
3. If you want to press tofu in a mold, place the mold (using either the soft or hard curd prepared above) in the sink, then place several folds of rinsed cheesecloth in the mold so the edges overlap the sides of the mold all around. Carefully pour the curdled soy milk into the mold and fold the extra cheesecloth flaps back over the curd, then insert the pressing board. For soft tofu, press with about 3 to 5 pounds of pressure (a container with 2 quarts of water will work) for 5 minutes. For firm tofu, increase the weight to 10 pounds (11/2 gallons of water) and press for 10 to 15 minutes. Remove the cheesecloth and place the tofu in a container and submerge in clean cold water. Cover and refrigerate. If not using right away, change the water every day, for up to a week.
TiP
Several compounds can be used to coagulate soy milk and make a curd. Epsom salts is one, magnesium chloride is another. I find that Epsom salts (magnesium sulfate) is the easiest to find, but magnesium chloride gives the best results. ....read more
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