Hi guys, today I’m gonna show you
how to make your own fresh tofu!
Fresh tofu is so different from store-bought.
The taste is so much nicer, cleaner, milder.
口味更好 更清爽 更柔和
And the texture is just..well, you have to try it!
To start you’re going to need a batch of soy milk.
Click on this video to learn how to make it.
It’s just soybeans and water…and it’s easy, I promise.
You’re also going to need a coagulant.
This is just something that will curdle the soymilk.
Mine is just made with a half cup of water
mixed with a tablespoon and a half of fresh lemon juice.
And that’s all the ingredients!
So take your soymilk and heat it up to 160 degrees farenheit.
That’s about 71 degrees celsius.
If you don’t have a thermometer, that’s ok too.
Just heat it up to boiling,
then turn off the heat and let it cool for about 3 minutes.
Just make sure to stir it constantly
as soymilk tends to form a skin on the bottom
and is prone to bubbling over.
Once it’s hot enough, take it away from the heat
and stir in half your coagulant liquid.
Stir it in really well with a wooden spoon or spatula for a few seconds.
Now, place your spoon straight down,
stopping the spinning motion of the milk.
Pour in the rest of your coagulant.
This time stirring the gentle back and forth motion.
You can also use a figure eight motion.
The thing is to be gentle but thorough
in incorporating all the lemon juice mixture.
You’ll find that the soymilk will start to form these lumps.
Once you’re getting quite a few lumps like this,
cover the pot and let it sit for 10 to 15 minutes.
In the meantime, prepare a colander, a sieve over a bowl
与此同时 准备一个过滤器 筛子底下放个碗
or be like me and improvise with the steamer pot.
Just line it with a few layers of cheesecloth
or use a clean, lint-free muslin cloth.
As you can see, now the soymilk has curdled quite a bit.
Lots of floaty white bits and the liquid is kind of yellowish
but it’s clear and no longer milky looking.
If yours is milky looking,then you gotta
add a little bit more lemon juice. And stir it.
Just ignore the fact that it kinda looks like brains.
Now you can scoop up the brains..
er..I mean the soybean curds into your prepared cheesecloth.
Just make sure you have something underneath to catch the liquid.
I got lazy and just started to pour th e whole thing in.
If you do like me,
please be careful as it can overflow if there’s not enough drainage.
Once the curds are in, gather up the sides of the cloth,
move around a little bit,so more the water can drain,
then twist up and squeeze the excess water out.
The curds and liquid may still be quite hot so be careful
and don’t burn yourself!
Once we’ve squeezed out all we have patience for, undo the twist
and kind of rewrap the cloth
so that the curds are formed into a rectangle shape.
Pull the cloth in quite tightly, so it will hold its shape.
Then we can place something on the top
and weight it down to force more water out.
Finally, take off the weights, gently unwrap and there’s your tofu.
最后 拿下重物 慢慢打开纱布 你的豆腐就完成了
The final step is to place the tofu in some fresh cold water.
The colder the better.
This helps the tofu firm up even more.
Now you can use this right away!
It’s so much better than store bought tofu in taste texture
and you know exactly what went in it!
This recipe is pretty small
but you can multiply this recipe to make larger batches.
In the next videos, I’ll show you what I did with this batch of tofu
and what I did with the soy milk pulp.
Thank you so much for watching this video.
Please give it a thumbs up if you liked it
and let me know if you try the recipe.
Don’t forget to subsribe if you haven’t already
for new easy vegan recipes every friday.
Bye for now!
YOUTUBE DESCRIPTION Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don’t worry, it doesn’t taste like lemons at all. You don’t need anything special other than cheesecloth. Store bought soymilk usually contains a bunch of additives so you won’t want to use that for this recipe. Use homemade soymilk or brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video: https://www.youtube.com/watch?v=wDdzSr7RqC8 You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the “5 Sacred Grains” and is one of the most healthful sources of complete protein. Just try to get non-GMO, organic soy. DIY TOFU RECIPE Printable recipe coming soon. Makes about one 8.5oz block (250g) INGREDIENTS 5 cups plain soymilk (One batch of this recipe: https://www.youtube.com/watch?v=wDdzSr7RqC8) [1180ml] 1/2 cup water [118ml] 1 1/2 tablespoons [22ml] DIRECTIONS Combine the water and lemon juice. Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom. If you don’t have a thermometer, you can bring it just to a boil, then remove from heat and stir for 2-3 minutes to cool. Remove the soymilk from heat and stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop. Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently. After a minute or two, the soymilk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid. Let sit for 10 to 15 minutes. Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well. Prepare a colander or seive lined with a few layers of cheesecloth over a bowl, or use a steamer pot. Ladle the soy curds into the cheesecloth. Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water. Untwist the cloth and re-wrap the curds so that it forms a loaf shape. With the curds securely wrapped in the cheesecloth, place a a couple pounds of weight on top. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device. Let sit for 30 minutes to an hour. Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further. Now it’s ready to use! Otherwise, store it in water, in the fridge, for 1 to 2 weeks.
Hi guys, today I’m gonna show you