Homemade Tofu Recipe

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Homemade Tofu
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Ingredients:

Directions:

  1. SOYBEAN MILK:
  2. TOFU MOLD: Build a wooden frame from finished 3/4-inch thick lumber. The open frame can be square (7-inches by 7-inches) or rectangular (8-inches by 6-inches) and have a height of 2-inches. Build a pressing board (removable top) from the same lumber. The dimensions of the top should be 1/2- inch smaller than the interior dimensions of the frame. Two cross pieces can be used to hold the board together in the event two or more pieces of lumber were used to make it. These cross pieces serve as handles to lift the board from the frame after the tofu is pressed. The cross pieces should be located one inch from the edge of the board.
  3. Soybean Milk: Use a blender to make soybean milk in batches of one cup of soaked soybeans to three cups of water. Each batch should run for at least 3 minutes. Put the coarse soybean milk into a large pot and heat to a slow simmer. Cook for 10 minutes. Place a colander, covered with a clean kitchen towel, into a large pot or bowl. Pour the hot soybean milk into the towel to strain the soybean milk. A small amount of milk will drain via gravity; most must be forced out. This should be done when the milk has cooled. To do this, gather the edges of the towel to form a sealed ball. Tighten the towel edges like a screw. Use a spoon to scrape the outside of the ball to facilitate the flow. Make certain that the bean residuals are trapped inside the ball. Continue this process until the inside of the towel is nearly empty.
  4. HOMEMADE TOFU:
  5. Stirring frequently, heat the strained soybean milk to 180 degrees, remove from heat source. A couple of different coagulants can be used to bind the soybean milk. The most commonly available is Epsom salt (magnesium sulfate), which can be purchased from drugstores. I have found that magnesium chloride works better. Mix the coagulant with 1/4-cup of water before adding it to the heated soybean milk. Pour the mixture into the hot soybean milk a little at a time and observe. The process is like thickening a sauce with a cornstarch slurry. The milk will begin curdling. The quantity of coagulant varies depending on the choice of chemical, the amount of soybean in the milk, and the desired firmness of the final product. If a soft tofu is desired, curdling should be minimal; the curdling milk in the pot can still be stirred easily. If a hard tofu is desired, the stirring becomes harder.
  6. Put the tofu mold in the sink so the excess liquid can drain easily. Cover the inside of the mold with rinsed cheesecloth, allowing at least 6-inches of extra cheesecloth for each side of the mold. Pour the curdled soybean milk into the mold, then fold over the extra cheesecloth, sides first. Place the pressing board on top of the cheesecloth. Put a water-filled bowl or pot on top to exert pressure, remember that water is very heavy, a gallon of water weighs seven pounds. The position of the weight should be adjusted so pressure on the tofu is uniform. For soft tofu, a five-pound weight will be more than adequate - a pot plus two quarts of water will work fine. The final firmness is also dependent on time. For soft tofu, five minutes pressing will be sufficient. For firmer tofu, more weight and longer time will be required. When the tofu has reached the desired consistency lift the wrapped tofu from the mold and uncover it. Tofu can be divided and the pieces stored in water in the refrigerator of up to one week. Tofu can also be frozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2263.86 Kcal (9478 kJ)
Calories from fat 1141.2 Kcal
% Daily Value*
Total Fat 126.8g 195%
Cholesterol 56.78mg 19%
Sodium 3495.07mg 146%
Potassium 6896.55mg 147%
Total Carbs 144.73g 48%
Sugars 56.89g 228%
Dietary Fiber 37.17g 149%
Protein 173.36g 347%
Vitamin C 169.4mg 282%
Iron 18.4mg 102%
Calcium 2239.4mg 224%
Amount Per 100 g
Calories 96.06 Kcal (402 kJ)
Calories from fat 48.42 Kcal
% Daily Value*
Total Fat 5.38g 195%
Cholesterol 2.41mg 19%
Sodium 148.3mg 146%
Potassium 292.64mg 147%
Total Carbs 6.14g 48%
Sugars 2.41g 228%
Dietary Fiber 1.58g 149%
Protein 7.36g 347%
Vitamin C 7.2mg 282%
Iron 0.8mg 102%
Calcium 95mg 224%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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