Homemade Tofu

Ingredients

Dried soybeans

1 cup

Coagulant (such as lemon juice or vinegar)

3 tablespoons

Water (for soaking)

enough to cover soybeans

Water (for blending)

3 cups

Water (for heating soy milk)

1/2 cup

Instructions

1. Soak the soybeans in water overnight, ensuring they are fully submerged.
2. Drain the soaked soybeans and blend them with 3 cups of water until smooth.
3. Strain the blended mixture through a cheesecloth into a pot, squeezing out as much liquid as possible to extract fresh soy milk. This liquid is the base for your tofu.
4. Heat the soy milk over medium heat, stirring constantly to prevent it from burning. Bring it to a gentle boil.
5. Once boiling, remove from heat and stir in the coagulant (lemon juice or vinegar). Mix gently for about a minute.
6. Let the mixture sit for 15-20 minutes. During this time, the soy milk will separate into curds (solid) and whey (liquid).
7. Prepare a tofu mold by lining it with cheesecloth. If you don't have a mold, a colander or sieve will work.
8. Pour the curds and whey mixture into the mold, folding the cheesecloth over the top.
9. Place a weight (like a heavy can or a small pot filled with water) on top of the mold to press out excess liquid. Let it sit for 20 minutes.
10. After pressing, remove the weight, unfold the cheesecloth, and carefully take out your tofu. It's now ready to be used in your favorite recipes!