Tofu had never been my favourite thing to eat, because I had always found it tasteless and the texture to be slightly odd. However, knowing its nutritional value and being skeptical of store bought tofu, with added preservatives/chemicals, I set out to make my own tofu at home and see if I liked it any better. There is indeed a world of difference and I now use this in many recipes, from adai to lasagne to burger patties! Here is the method to make tofu at home.
Soyabean – 250 gms
Lemon juice – 2 tbsp
White vinegar – 2 tbsp
Soak the soyabeans in water overnight. Drain water, add fresh water and rub the beans between fingers so that the outer skin of the bean comes off (It will come off very easily if beans are adequately soaked). The skins will float to the top of the water and can be easily skimmed off. Once the skins have been removed, take four times the quantity of water as soyabean and in small portions, grind it well in the blender. Strain this mixture through a nutmilk bag (available online) or muslin cloth. The pulp left inside the nutmilk bag is called okara and should be kept aside, not discarded, as it is highly nutritious.
Take the soyamilk in a heavy bottomed vessel and keep on medium heat. Keep stirring continuously until it comes to a boil. Reduce the heat, stir continuously for ten minutes as it may burn at the bottom. Keep the milk aside to cool and monitor the temperature with a kitchen thermometer. Once it cools down to 80 degree Celsius, add the lemon juice and vinegar and stir gently. You will see tofu curds forming. Strain this through a muslin kept in a tofu press mold (also available online). Cover the tofu with the edges of the muslin and cover the mold. Keep a heavy weight on top to help press out extra water and leave it for at least one hour. Remove from the mold, cut into blocks and store in a container filled with cold water, in the fridge. This can be kept for upto ten days by changing the water daily.