Tofu or “bean curd” is made up of soymilk, water and a coagulating agent. It is considered as one of the healthiest food and is well-loved by vegetarians as one of the meat or dairy substitute, as it is a rich source of protein and milk. Moreover, tofu is quite flexible. You can use it as a main ingredient to numerous dishes, and can be substituted to meat.
However, what do you do if your market falls short of tofu? As long as soy milk is available you still have hope. Here are the steps to make your very own tofu.
First Step: Prepare your ingredients and materials needed.
- 3 cups homemade soya milk
- ½ tsp. nigari/ gypsum
- Vegetable oil
- Plastic tofu box (or ordinary plastic box with holes at the bottom).
- Cheesecloth (size should be 4-5 times larger than the tofu box)
- Cooking pot
- Wooden spoon
- Big bowl
Second Step: Prepare the box.
- Get the tofu box or the plastic box with poked holes.
- Line the cheese cloth with the cheesecloth, letting the excess drape over each side of the box.
Third Step: Cook.
- Cook soymilk by putting it in a big pot over low heat.
- Ready the coagulant. Get water and the nigari/ gypsum. The ratio would be 1 cup is to ½ teaspoon. Mix water and nigari.
- Pour over the coagulant to the soymilk. Put the first half of the coagulant and stir. After 5 minutes, add the other half.
- Let the mixture simmer for about 15 minutes over a much lower heat.
- When you see that the curds begin to separate from the whey, you can transfer the tofu.
- Get your box and using a wooden spoon, transfer the cooked mixture. Even it and wrap up the excess sides of the cheesecloth. Cover with lid and let it drain for about 20 minutes.
- Get a big bowl and fill with cold water. Dip the box into the water.
- After a few moments, get the box and remove the cloth. You now have a ready-to-eat, homemade tofu.