Maybe it’s because of my Japanese heritage or perhaps it’s due to be vegetarian but dang it, I’ve always been a big fan of tofu.
Until I attended a tofu and miso cooking class at Cornersmith earlier this month, I had no idea how simple it was to make at home. And even better – you only need THREE ingredients!
It’s a slow process but the end result makes it so worth it as homemade tofu tastes a whole lot cleaner than the packet stuff.
Since the class I’ve successfully made tofu at home and I’m now convinced it’s going to be something I do on the regular. The recipe quantity makes about 1kg of tofu so you can certainly equally increase or decrease the ingredients as needed as much as you need.
For the equipment, I took a trip to Daiso (your local Asian market would also suit) and bought a small bamboo steamer basket and a wire mesh sieve for skimming the ‘curds’. I also used muslin and a nut milk bag for draining the tofu.
Once you’ve got yourself a fresh batch of homemade tofu, why not whip up a simple dish like crispy salt and pepper tofu!
- Be sure to use organic soy beans – don’t skimp on the quality
- Types of coagulates that create tofu ‘curds’ include lemon juice, epsom salt or nigari (magnesium)
- Okara can be squeezed of liquid and used as a replacement for almond meal. It’s good for cakes and stir fries or mixed with seeds and laid out flat and baked into crackers. You can also mix it with coconut oil, cocoa, nuts and dried fruit for a homemade granola
- 3 cups dry organic soy beans
- 75ml fresh lemon juice
- Soak the soy beans overnight in a large pot.
- Drain the soy beans, rinse and cover with water. Use a stick blender or food processor to whiz the soy beans and water into a slurry.
- Add the slurry to a large pot and add 12 cups of water. Heat and stir the mixture, being careful not to boil.
- With muslin or a nut milk bag over a large pot, strain the slurry. The liquid is soy milk and the solid is ‘okara’.
- Heat the soy milk in the pot. Simmer for 20-40 minutes at 80°C. A light bubble will appear on the surface. Stir continuously to prevent starches from sticking to the bottom of the pot.
- Remove the pot from the heat. Stir in one direction and slowly pour in the lemon juice, a little at a time. Allow to stand for 5-10 minutes until the tofu curds appear.
- Line a small bamboo steam basket with muslin and place on top of a cooling rack and baking tray to collect the excess liquid.
- Skim the tofu curds and gently layer them evenly into the bamboo basket. When complete, cover the bamboo basket with the remaining muslin and top with a weight. Leave to drain for 20 minutes.
- Create a brine with 1 Tbs salt and 500ml water. Add the tofu to the brine and store in the fridge for up to a week. Change the brine every two days.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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